Something very exciting happened on Thursday night. SALMON! It really was very exciting to us, after having just fruits and veggies and nuts for protein sources (no beans or soy either) all week.
For breakfast and lunch on Thursday, we had had a smoothie and leftover beet soup, so we were ready for a change! Our special dinner was Grilled Salmon and Bok Choy with Avocado-Orange Salsa. Mmm!
We made the Sweet Potato Apple Celery salad for lunch, and had the second half of the roasted veggies for dinner. Today was a big sweet potato day! Tomorrow, we'll be halfway through this cleanse! Woo hoo!
Our beautiful salmon:
I had never used Bok Choy before, and the recipe called for THREE heads of it! I just got one, and we could barely finish it. I also wasn't quite sure how to go about grilling it, because it was bigger than our grill pan, but I halved it, drizzled it with olive oil, seasoned with S & P, then cut off the tops and put a top and a bottom next to each other in the grill pan.
Dinner's on!
Since it was a special treat, I decided to make it as elegant as I could,
and to pretend that we had wine too...water with lime is pretty close, right?
Close-up:
It was such a filing dinner, we almost didn't know what to do with ourselves! It was the first meal all week that really filled us up...it felt good! The Bok Choy wasn't very flavorful, and I might have overcooked the salmon a little, but is was still a feast! =)
Friday
Friday, even though we could try the new breakfasts, we decided to have smoothies again because they are so quick and easy for a school morning. We also had the avocado salad that we had liked so much from last week.
Since I didn't take pictures of it the first time we made it, here are pictures of the Mango-Coconut Water Smoothie:
Slice up 2 c. fresh mango (about 2 mangoes)
Add 2 c. coconut water, 2 Tbsp. lime juice, and a dash of cayenne pepper.
Enjoy!
For dinner, we made Roasted Winter Vegetables with Cannellini, which we loved. A bonus is that it made enough for two dinners, so I get a night off from making dinner tonight!
The line-up:
Rutebaga (half), sweet potato, onion (instead of leek), 5 garlic cloves,
2 turnips, 2 carrots, 8 Brussels sprouts, 3 Tbsp. olive oil, sea salt
All ready to be roasted! Roast @ 425 for 25 minutes.
Add 1 1/2 c. cannellini beans, toss, roast 5 more minutes. Yum!
Saturday
This morning was the second Saturday of the month, which means Women's Second Saturday Breakfast! I always love this opportunity to get together in a relaxing setting with other women and eat a delicious brunch (everyone brings something to share). However, thanks to this detox plan, I couldn't indulge in everyone's delicious muffins and quiches and crepes...and coffee, and I didn't know what to bring!
I finally decided to make Mike and I Baked Potatoes with Citrus and bring mine with me, along with oranges to slice and share. It worked out just fine, and there was even yummy fruit salad there that I could have!
Baked Sweet Potatoes with Citrus
2 small sweet potatoes
2 orange segments
1/4 c. toasted, chopped walnuts
dash cinnamon
dash freshly ground nutmeg*
flaky sea salt
Preheat oven to 400. Prick potatoes all over, and wrap in foil. Bake for an hour. Top with walnuts, spices, and a squirt of orange.
*Thanks to my brother and his wife, we actually had a whole nutmeg to grate! =)
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