Detox Day 7: End of Week One! Beet Soup!

Wednesday marked the final day of the first week of Detox-that, to me, was a huge milestone!
The first week was definitely a challenge and I wanted to give up many times, but didn't. The other really great thing about finishing the first week, was that during the second week, we can eat PROTEIN! YES!

I went shopping Wednesday night and got ingredients for the second week's meals, although I tried to have a better plan this time. I looked over all the meals for weeks 1 & 2 carefully, highlighting ingredients that we didn't have and making a list of what to get, based on the meals we liked and would want to repeat from week 1, and the ones we want to try from week 2. Fortunately, we still had a decent amount of leftovers veggies and fruits and herbs, which helped ease the new grocery load a bit. I also decided not to get ingredients for too many meals all at once.

Wednesday morning we had the Antioxidant smoothie, which we really like (and it's really easy!), and Mike added a banana too, which made it a little more substantial. =)

{Antioxidant Smoothie = 2 c. frozen berries + 1 c. pomegranate juice + 1 c. water.}

For Lunch we had leftovers: the rest of the Butternut Squash Soup (about half a bowl each) and a salad made from leftover broccoli florets, red cabbage, a few leftover cherry tomatoes, parsley, and a lemon juice/olive oil dressing.

For dinner, I had planned on making Roasted Beet and Garlic Soup, because it was the only dinner we hadn't made yet, and we had bough beets. However, I am not really a beet fan, so I had pretty low expectations. Also, I had never made beet soup before.

I was still grocery shopping when the beets and garlic needed to go in the oven to roast, so Mike kindly put them in for me. The beets take an hour to roast, which I thought was a long time, but  it gave me time to get other things done, like slice up an onion to sautee.

Also, they came out perfectly done!

The next step was to peel and quarter the beets.

So pretty!

Next, I added the three peeled and quartered beets, and the roasted garlic to the pot with the sauteeing onions (the recipe called for leeks, but one leek costs nearly $3, so I went with an onion), and added 3 cups water. To that, I added a bay leaf, and some dried herbs (I thought I had Thyme, but I didn't). 

Once the soup is brought to a boil and then simmers 5 minutes, it just needs to cool a few minutes and then you can blend it up! (take the bay leaf out first, though!)

I really was amazed at the beauty of the rich red color that this soup blended into!

Once it was all blended evenly, I carefully poured it back into the pot and stirred in 2 Tablespoons of fresh lemon juice, and a little coarse salt. 

Soup's on! =)

It really was so pretty! And, to top it off, it tasted delicious, too! The roasted garlic really made it easy to love, and the lemon juice was a nice fresh taste too. Mmm!

Mikey likes it!

After dinner, we went to our community group, where they had fresh fruits and herbal teas for us--what a great end to the most challenging week!

We are looking forward to our meal of Grilled Salmon tomorrow!!!

Detox, Day #6: the light at the end of the tunnel

Yesterday I mentioned that even through day 4 we were struggling...I thought that I'd elaborate a little, then give the good news. Sunday, we practically slept all afternoon, and Mike still had a headache on and off throughout the day, and I developed a rash on my neck and face, which I read could be the skin's way of getting rid of toxins. I felt kind of weak and low-energy most of the week, and I also felt sluggish mentally, although it's hard to tell what's a direct result of the detox, and what's a result of returning to work after break.

The good news is, that yesterday and today, both of us felt just fine! I haven't felt as sluggish, and I'm starting to see the light at the end of the tunnel -- only one more day of the first week!!!

(picture from the
Whole Living website)

I've been bad about taking pictures today, but we had the Cucumber, Honeydew, and Mint smoothie, which was pretty good, although I either put too much mint in, or it was just strong, because the mint flavor was very intense. Also, we had to use lemon instead of lime juice.

Ingredients: English cucumber, honeydew melon, pear juice*, lime juice**, fresh mint leaves


*I used a pear + 1c. water because it was cheaper than pear juice
**I used lemon, but just because I didn't have lime...I bet lime would have been better

For lunch and dinner (since we were at school all day and it was easier than making two separate meals late last night) we had the Spiced Butternut and Apple Soup, which was really good! I neglected to take a picture of the finished product (which was a beautiful velvety yellow-orange puree), but I at least got some of the ingredients cooking. I am planning on making it again, and then I'll take a finished product picture. 

close-up =)

Ingredients: olive oil, onion, garlic cloves, fresh ginger, carrots, butternut squash, apple, and spices: turmeric, cinnamon, cardamom (I used Garam Masala), ground cloves, salt and pepper
(I also packed a tablespoon of pepitas for each of us, to top our soups with, to add a little protein)

I am thankful that we pushed through this week, and I am really thankful for a husband who was willing to go through this adventure with me--I am so blessed!

Detox Days 4-5: Snacks, Substitutions, and Such

Days 4 & 5 have been days of learning about snacks and substitutions, and trying not to give up!.

I fluctuate between being a creative, inventive person and being a go-by-the-book person. This detox plan, since it was created by nutritionists, has brought out more of the go-by-the-book side of me. That makes it tough when I'm not sure if something that we want to eat is "allowed". For example, we needed snacks to supplement the meals, but all the snacks listed on the website require a good deal of preparation. First, we stuck with a piece of fruit here and a few walnuts there...but we wondered if there was anything else we were "allowed". So, after church, we browsed the health-food-snack aisle of Market Basket and after scanning label after label, decided on carrot chips. We're not totally sure if they "count" but the only ingredients were carrots, canola oil, and salt, so we figured they couldn't be too bad. We like them. =)

For whatever reason, Day #4 (Sunday) was tougher than the day before, (but today wasn't bad at all). It might not have helped that Sunday's lunch (Kale Slaw with Red Cabbage and Carrots) was kind of skimpy (no picture, sorry.), or that we had three large batches of Pasta Florentine with Keilbasa and two batches of brownies to make, none of which we could eat...(bummer!).

And to add to that, we didn't make dinner until after the pasta dishes were all made, so we were extra hungry...

ingredients for Pasta Florentine with Kielbasa for the Open Door

We had the same lunches and dinners yesterday and today, but I think I liked today's better.

The dinner recipe was Roasted Peppers, Cauliflower, and Almonds, which looked good, but it called for Kalamata olives, which neither of us like. The problem was, if we left them out altogether, the dinner would be pretty lame. I decided that instead of getting olives, we could substitute mushrooms and roast them along with the cauliflower and peppers. That ended up being a really good change--the mushrooms were delish, and they bulked up the meal a little. 

Roasted Cauliflower, Peppers, & Mushrooms with Almonds (minus parsley)

Tonight's version was slightly different (and would have made for a better picture), because we used walnuts instead of almonds, and we remembered to put in the parsley that the recipe called for. In fact, I'd say that this is one of my favorite meals yet--warm, with a good combination of flavors and textures. 

I'm excited because tomorrow is Day #6, which means we almost made it through week 1!!! Yeah! However, I still have to make lunch & dinner to bring to school tomorrow (Tuesdays we work til 10:30), so I should stop blogging and go make some Spiced Butternut Squash and Apple Soup!

Finally, I want to thank everyone who has been reading this and commenting, both online and in person! It's a little isolating sometimes to be doing this detox thing, and it's so much fun to share ideas and experiences with you all! Thanks, and keep up the good work!

~Rachel

Detox Cleanse Days 2-3

I have to say, Day #2 was harder than the first day. I kept wanting to eat all the foods that I couldn't.

Pizza.
Coffee.
Wine.
Sandwiches.
Granola bars.
Breakfast sandwiches.
Cookies.
etc.

But we stuck with it, having the same lunch and dinner as the first day, but with a different breakfast smoothie (Mango Coconut Water...it had a dash of Cayenne, which I didn't like, but Mike did).

It was a little tough getting through Day #2, especially since we went to a basketball game where there were cookies and other snacks being offered, and then were were invited to go out to eat...but we stuck to the plan. I have to say, also, that it is really helpful doing this WITH Mike, so we can encourage each other.

Today is Day #3, and we're planning to go down to CT, so we'll just take our dinner with us, and eat it while everyone else is having pizza....

Today's breakfast, however, was really good! I think it's my favorite smoothie yet! I was skeptical at first, because it called for Kale and Parsley, but it was delish. Fresh, light, just the right amount of sweetness to overcome the veggie tastes...perfect!



Green Smoothie: (makes 2 servings)

1 c. firmly packed chopped kale, stems removed
1 banana
1 Granny Smith apple
1/2 c. loosely packed flat-leaf parsley
2 1/4 c. water

Add all ingredients to blender and blend til smooth. MMM!

The other nice thing about it, is that the ingredients are cheap. Some of the other smoothies call for more expensive ingredients, like pomegranate juice and carrot juice and berries...

Well, that's it for now. We'll see how the rest of the week goes--I'm already looking forward to next week when we can eat beans and seafood!

Update @ 10:30pm
We went down to CT with a big bowl of Apple Sweet Potato Celery salad, which would be our lunch & dinner. it was fun (although tough to pass up the bowls of M&Ms, shrimp cocktail, and pizza!) and the salad was delicious! We loved the combination of flavors, and the raw sweet potato tasted a lot like carrots, and not like raw potato at all. I would definitely make it again! 

Detox Cleanse 2012: Day 1!

On New Years Day Mike and I spent time with our brother and sister-in-law in Springfield, MA. They told us about a cleanse they were doing from Martha Stewart's Whole Living Magazine. After checking it out, we decided to give it a shot as well. It's very well planned and structured, and includes recipes, shopping lists, helpful advice, and even stretches!

We decided to give ourselves a few days to prepare and finish up some leftovers, and it took a while to gather all the fruits and veggies for the first week's meals! (we basically raided Market Basket's produce section...)

I decided that it would be fun to blog about our experiences during this adventure, and maybe be able to provide some advice for anyone thinking about doing something similar. Below are my thoughts and experiences from day #1:

Day 1 of 21:
11:45 am
Today is day #1 and I am currently enjoying an Avocado, Bell Pepper and Cherry Tomato salad. Yum!

This morning Mike made us Orange Berry Smoothies and Bengal Spice Tea (my fave--and caffeine free!). It was a delicious breakfast and I barely noticed not having coffee....for now at least!

3:15pm
I definitely got more tired in the afternoon! By 1:30 I was feeling the lack of caffeine and protein, but I had a banana after school, and that helped. =)

I'm thinking that tonight will be Steamed Broccoli and Squash with Tahini Sauce, but I haven't been able to find "Delicata" Squash anywhere...maybe I'll substitute Butternut.

9:45pm
We did have the Steamed Broccoli dinner, but I substituted butternut squash for the other kind that I couldn't find, and kale for "mixed greens" since we already had it for another recipe. It was good! I found the recipe a little ambiguous in parts (how much is half a head of broccoli?), but overall, very tasty and colorful, and it makes two meals' worth.

On another note, It was really hard looking over at the counter at a half-full bottle of wine, knowing that we weren't allowed to drink it....and having to ignore some delicious-looking Autstrian truffles from a student...oh well! Instead, I will have to be content with my herbal tea.

Bagels!

Since the bagels mentioned in my last post met with such interest, I figured that I should do a post dedicated to them!

First of all, I got my recipe from here, as a recommendation from my friend Sally.

Getting Started!

All you need for ingredients are: water, yeast, sugar, oil, bread flour, salt, and molasses (the recipe calls for malt syrup, but I was told you can substitute molasses just fine)

Bagel-making can be split into some basic steps:

1. dough
2. rings
3. boil
4. bake

A more detailed description would go something like this (directions from the site mentioned above):

1. In a large mixing bowl (I used my stand mixer) stir together water, yeast, and sugar. Let stand for 5 min.

2. Stir in oil, malt (I used molasses instead) and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.

3. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes. (I would recommend more like at least 30 min.)

4. Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. (note: this method was suggested in order to get the most ring-like bagels...however, some of mine came detached during the boiling process, so I might suggest forming each section into a ball, poking your thumbs through, and making a hole that way). 

dough divided into sections
(from my first ever bagel-making experience)

5. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. 

6. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup (again, I used molasses) and salt.


7. Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.

8. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.

9. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.

boiled, topped with sesame seeds

Once the bagels are boiled and ready to bake, they are sticky, so the toppings stay on nicely!

Our favorites were sesame and garlic (for the garlic bagels, I just dabbed on some bottled minced garlic, and it kind of roasted in the oven! SO yummy! 

The finished product! They were not quite as puffy as I had hoped, but not bad! =)

Let me know if you try them!

Summer & Fall Highlights

What to post about next???

A friend recently suggested that I start blogging, to which I replied that I actually do have a blog, but haven't posted anything for MONTHS!

So, I started thinking...where should I start? I have had such an eventful year, I don't know what to share first!

I could write about our summer house renovations, our 5-year anniversary trip to Costa Rica, all the delicious pumpkiny fall foods I made, coaching soccer, baby showers, or the crafts that I have been attempting. I have been so blessed by having so many experiences and adventures, and so many opportunities to exercise our creativity.

So, to remedy this dilemma, I will attempt to give just the highlights. First, because food is a big part of my life, I'll highlight the foods that marked major parts of the past few months.

In the summer, to fuel our house-renovating selves, I made bagels!
They were fun to make, and tasted delicious--my dad was such a big fan, I had to make them again the next time he visited! If you use the link above, and don't have malt syrup, you can substitute molasses (that's what I did!).
Favorite toppings: minced garlic (bottled), sesame seeds, and poppy seeds.

In August, we took a special 5-year anniversary trip to Costa Rica, where we were spoiled with delicious fresh fruit and Gallo Pinto every day! When we got back, we had to try to re-create Gallo Pinto at home. It couldn't quite compare to the original deliciousness, but it was still pretty darn tasty! It's also very cheap to make, and makes a big batch! The trick, however, is Salsa Lizano, which we had to buy there and bring back with us.

My favorite time of year for baking and cooking is fall. As soon as the weather turned slightly cooler, I stocked up on cans of pumpkin, donned my apron, and away I went!

There are certain dishes that have become annual traditions for us.

1. Butternut Squash White Bean Soup (SO tasty!)
2. Pumpkin Turkey Chili (yummy & healthy--we usually add a few diced habaneros to this recipe)
3. Creamy Pumpkin Brown Rice (makes a a huge batch and is great with chicken sausage!)

This fall I went pumpkin-crazy! I made pumpkin pancakes (without the streussel) which were delish! There's nothing like steaming hot pumpkin pancakes with maple syrup, and hot coffee on a Saturday morning!

I had also previously made granola bars, so then I made pumpkin granola bars which were a combination of these and these. =)

I found a recipe from Cooking Light for Pumpkin Pound Cake which I had to go out and get a bunt cake pan just to make--totally worth it (although the first time I made it I accidentally used twice as much butter as the recipe called for...)!

Pumpkin Apple Pie (left)
and Cranberry Apple Pie (right) on Thanksgiving

For Halloween and Thanksgiving (and multiple get-togethers in between!) I made a new recipe from Whole Foods: Pumpkin Apple Pie! It's perfect for someone like me who can never decide between Pumpkin Pie and Apple Pie! Plus, it's delish.

That's pretty much it for the tasty highlights of the last few months, but at this very moment I have a batch of Gingerbread Men dough in the fridge! Mmmm!