Juice Cleanse

Juice Cleanse...Last May, 2012, I decided to do my first ever three day juice cleanse. To be honest I don't even know what sparked my interest besides for two friends who had done it and liked it just fine. I followed all of the instructions, including going vegan for a week before and completely cutting off all ties with the love of my life, espresso.

I'm happy to report that I did it. It was hard, I was loopy, uncomfortable, and dying for just one piece of raw cauliflower - but I did it.

It's been almost a year and I'm on my third day of my second cleanse. I bought this one through a Gilt City deal and it was expiring in a few weeks so this was my last opportunity to use it. I'd like to let you all know what my experience has been like on this second go round and my recommendations if you are interested in doing a cleanse.

1.) Does it "work"?

You can read up on lots of pro/con articles out there about Juice Cleanses but I think it's different for everyone. I personally don't believe it has any real health benefits (like giving your digestive system time to repair itself) because I think our human bodies are already pretty sophisticated and do that themselves. However, I do believe, despite the fact that it likely slows down your metabolism, you do get an ABUNDANCE of vitamins and minerals over a three day span, not to mention you'll lose a quick 5 pounds. In my humble opinion you have to decide what goal it is you are trying to accomplish by doing a cleanse. Do you want to lose 5 lbs? Do you want a challenge? Do you want to take a few days away from food to appreciate it more or be more conscious of what you consume?

Whatever your goal is you should think about whether or not a Juice Cleanse might help you. For me my goal is to challenge myself in a similar way that someone who chooses to run a half marathon might - I like to know that I can be uncomfortable but maintain the discipline to overcome that belly ache for a few days. I also like that it gives me time away from eating to think about what foods I really appreciate, it helps me be more creative in thinking about new things to cook. I of course also like it for the 5lb weight loss, but be warned, this is not permanent. To keep it up you must ease back into eating small quantities.

2.) Which Cleanse?

That's tough but I would say go with a well known one or else if you find a local place that seems great then go for that. The first one I did with JuiceRX and they delivered to my door and it was labeled 1-6 each day and was very easy. I didn't love the juices as much as the one I am doing now but it was fine. This time I am doing it through a place that's local called Element Wellness. They were very personalized when I went in to pick up my juices and answered questions and suggested other probiotics etc to take with the cleanse. I am really enjoying most of the juices in this one.

There are also other options, you can do an all green cleanse (I love green juice so I'd consider this) or for your first time you could do one where you juice until dinner, and then you have a raw food meal at night. All good options!

3.) Pre/Post Cleanse Consumption:

PRE: 

Food...The first time I cleansed I went vegan for a week before. I am a red meat eater, a yogurt lover, a melted cheese enthusiast - so it was hard. Though I think the first time, the novelty of it and trying to come up with creative alternatives made it kind of fun and got me through the week pretty well. This time I only did it for 3 days before, as that is what this company suggested. It was harder this time. I missed the protein, I could feel my body craving it. I have no idea how it would be to go from eating your normal diet to the juice cleanse without a vegan time in between but good luck if you'd like to try!

Coffee... The first time I planned to slowly ween myself off of the triple espresso's I down every morning but it didn't happen and I tried going cold turkey the first day. It was miserable. By 11:00 am I was in a total state of loopiness with a raging headache. Then I was told that drinking some green tea would help and be a better alternative. It did!! I don't love green tea but an iced unsweetened venti from Starbucks did the trick. This time I started the first day off with one and I've been pretty good so far. Definitely less loopy!

POST:
Last time I happened to be going home to California for the weekend to visit my family so the first day off my cleanse was the morning I woke up there. I was nervous because they say to ease back into food, and then my mom said "honey, your body has been processing food for 23 years just fine, I don't think three days of juice is going to change that" - and she was right, as mom's always are. I ate some raw veggies and berries in the morning, and I'm pretty sure I scarfed down a cheeseburger that night - oops! The point is, at least for me, I had no issues in terms of my body being in shock when meat entered it's system. I will say though that this time I will TRY to be more conscious of it just because I've spent three days in semi agony to shrink my stomach, so what good will it do me to just expand the thing right back out? I think my goal will be to ease back into quantities more than the actual type of food - I'll have to let you know how that goes after brunch on Sunday!

4.) My Juices:

So here were my juices, just to give you an idea...

1.) Chlorophyll and water: This one was my least favorite and I did not have this in my first cleanse. It really only tastes like water, with a tiny hint of muskiness, but I didn't even drink it the third day. Slap my wrist.

2.) Carrot, grapefruit, lemon, ginger: Very yummy, I don't love the fruit/citrus juices as much as the veggie ones so I was glad there was carrot in here to mellow it out a bit

3.) Apple, cucumber, celery, ginger, cilantro, lemon, parsley: Great, I love the green juices they taste like a salad and have an almost spicy kick with the ginger and green herbs.

4.) Beet, apple, cucumber, lime: Also great, I love the earthiness that beet adds to a juice like this, it feels very filling

5.) Kale, spinach, celery, cucumber, wheatgrass: Again love the greens, this was basically dinner

6.) Almond milk, hemp protein powder, cacao, cinnamon, vanilla, stevia: Uh-Mazing. I hated this "protein juice" in my first cleanse but this one was FANTASTIC. By the end of the day you are dying for protein so it was all I could do to keep myself from chugging! PS Chugging these is a big "no no"... you are supposed to drink them slowly, "chew" your juice in fact.

All in all I have enjoyed the challenge, I feel like I've put my mind to something and followed through. And it serves as a good reminder that yes, being hungry is a call from our tummys/brains that we need food, but sometimes we get so caught up in over satiating that desire immediately that we forget to be healthful or we forget that we don't need to stuff our faces to kick those hunger pains.

Hopefully I'll actually remember everything I'm preaching once I can eat solid food tomorrow morning!!

Post Cleanse Addition:

I have to admit I did not see this coming. On the last night of the cleanse, night three, I went to sleep feeling pretty good. I had not finished all of my juices the third day as I had tired of them but I wasn't actually feeling too hungry anymore, I almost felt past the hunger phase. Boy was I wrong. I woke up with a jolt around 4:00am in a light sweat and a pain in my stomach that was unfamiliar and wretched. This wasn't a nausea stomach pain, or an upset stomach pain. This was a "hunger pain". I thought I'd experienced the pang of needing food before, but this was on a whole new level. It was right under my rib cage and felt as though there was a huge tight knott just below the surface of my skin being tugged by gravity through the bed. I literally felt like I couldn't breath. I know this sounds dramatic, but it was! Anywho, it carried on for a few minutes before I had to do something. I slowly ate a banana and some water but it persisted. Finally, I was convinced by my disgruntled sleeping partner that I needed to eat something else - and the only thing I had that seemed acceptable was a whole wheat waffle from Trader Joe's. Low and behold it tasted like the greatest waffle I'd ever eaten in my life, all crispy and mild in flavor. I'm sure on a normal day I would have thought it tasted like cardboard, or perhaps it was the way it was cooked to perfection - my compliments to the chef. But it worked, and by 4:30 am I was back to feeling calm and comfortable.

I'm really bummed this happened because it didn't last time and I was really feeling pretty good about how I had held up, but I guess it goes to show you can only push your body so far! I'm still glad I did it, even after being told last night that I will never be doing one of these crazy things again - ha!! So far today I have nibbled on an egg white scramble with some broccoli and avocado and I've got my iced espresso in hand. Happy Friday everyone!

Biryani: Spicing Things Up

Biryani: Spicing Things Up... My mom sent me this wonderful packet full of Indian spices, dried lentils, and crispy onions this week. She gets it from a spice shop (also where she gets the Dukkah which I have no started buying from Trader Joe's). I love veggies, roasted, sauteed  steamed, grilled, you name it. I think veggies have their own flavors that often are enough on their own with perhaps just ta little olive oil, salt and pepper. But sometimes it's fun to spice them up.

Lately I have been roasting a lot of cauliflower. It's one of those veggies I forget about but now that I'm on a roll I have not been forgetting to pick it up every week, furthermore it's been a hit with the other consumer of my evening meal. When I mentioned last night that the cauliflower was getting a little face lift I was greeted with suggestions that "it's good the way it is" or "just do half with the new stuff". But, alas, I used it on the whole head of roasted cauliflower and it was gobbled up very quickly.

Biryani - it seems as I have researched this blend a bit that there are many variations. Unfortunately my package doesn't seem to include ingredients per se but based on what I've read I think it includes some spices such as cardamom, clove, coriander and saffron  Along with dried lentils, garlic, and crispy onion. I'm sure there are many more ingredients but those are the ones that I can definitely taste and that I have seen mentioned in many recipe's for making the blend yourself.

On the Menu:
Seared Tuna, sauteed Broccolini, and Roasted Biryani Spiced Cauliflower.

The Tuna: 
I actually bought really nice fresh tuna steaks this week from a new local market called Mariano's. They were very thick, almost 2 inches and so they took a while to sear but there was a definite difference in the quality. I marinated them for about 15 minutes in olive oil, lemon, salt and pepper then just gave them a nice crispy outside and a medium center. Not totally rare.

The Broccolini:
Sauteed with olive oil and a pinch of salt.

The Cauliflower:
Chopped into even bite sized pieces, drizzled with olive oil and baked at 350 or 375 degrees for 30-40 minutes. Once they were golden with some slightly crispier browner pieces I pulled the baking sheet out and turned the oven off. I sprinkled two spoonfuls of the spice mixture over the roasted cauliflower along with a pinch of salt and then used the spoon to mix all the pieces up to get them more evenly coated. Then I popped the baking sheet back in the oven for a few minutes on a low rack while my tuna steaks finished  up.

The Spices!

Roasted and tossed 

Din Din

I served it all with a lemon wedge - I love fresh lemon on just about everything - and dinner was served! Low fat, low carb and super flavorful. It was pretty quick too - besides for the 40 minutes in the oven for the cauliflower the tuna and broccolini only take about 10 minutes.

Hope everyone enjoys this healthful and Dahlicious meal!!

Ranch Chicken w/Creamy Cheesy Quinoa

Ranch Chicken w/Creamy Cheesy Quinoa... Last night was one of those dinners where I had no idea what I was making until it was all finished. It wasn't complicated, and I just used ingredients I had on hand, but it was in no way what I had planned as "what I would make for dinner on Tuesday night". It started with this chicken. I've perhaps stated before that I'm not really a chicken lover, I like dark meat chicken roasted and juicy. I like fried chicken. I like chicken when its been pounded and lightly dredged in flour in a lemony sauce. The idea here is that I do eat chicken, and I certainly appreciate that it's a healthful option in the protein department, but often I just find it so stinkin bland. So at the grocery store on Sunday we asked the butcher (whilst ordering some way more interesting Italian sausages for later this week) what he recommended in the chicken department. He said, "I'll get you two breasts with the skin and bone and I'll butterfly them". Fine.

He did just that and I tossed and turned over what the heck to do with these strange pieces of meat that were kind of too big for my grill pan. I considered marinating them in BBQ sauce - nah. I considered chopping them up myself - nah. Then it hit me. I had a random packet of Hidden Valley Ranch Seasoning that happened to come with something else I bought recently (which for the life of me I cannot remember). So I started thinking that the ranch seasoning could make a nice and flavorful enhancement to the chicken. Once I decided on that I figured the best thing to do would be stuff the chickens, roll them, and bake them. I considered stuffing them with cheese, too heavy. I considered stuffing them with veggies, but nothing in my fridge worked. Then I used the Phone a Friend Option and got a great suggestion from my mom... lemon slices! Easy and healthful but will definitely add some nice acidic flavor and aroma. Done.

How To:

The Chicken:
I laid both butterflied breasts in a large Pyrex baking dish and liberally sprinkled the inside and outside (with the skin on) with the ranch seasoning and a drizzle of olive oil. I added three thin lemon slices to the inside of each breast and then rolled/folded them up. I made sure the skin side was up and I popped them in the oven at 350 degrees for 45 minutes. The last 10-15 minutes I cranked the heat up closer to 400 degrees to make sure the skin got nice and crispy. They turned out Dahlish! Very juice for breast meat and the Ranch was great seasoning. The lemon added a nice flavor and all in all I was very pleased with them - thanks to Jose at Mariano's I will definitely be purchasing butterflied chicken breasts with skin and bone more often!

The Kale:
Sauteed with olive oil, garlic, salt, pepper, and a little lemon juice. Perfection.

The Quinoa:
This was my most last minute piece of the meal. I needed a starch. I realized I had about 1/2 a cup of quinoa in the pantry and so I cooked it with two bay leaves and a slice of lemon. At that point I had no idea I'd make it into something more decadent when it was all fluffed up, so the lemon and bay leaves were in there to add some flavor to one of the most flavorless things to ever exist - yea I'm talkin to you quinoa.

Once the grains were fully cooked, about 10 minutes simmering after coming to a full boil, I removed the bay leaves and lemon. I knew this was not going to satisfy. So I grabbed a little hunk of butter, a splash of milk, and a handful of already shredded cheddar/colby mix that was in the fridge. I added those three things over medium heat and gave it a nice stir. A pinch of salt later and I pretty much had home made mac n cheese, minus the mac and plus the quinoa. I won't say this was healthful per se, but it was a lot better knowing my cheese and milk and butter were entangled with protein rich grains than empty white flour carbs.

The meal was Dahlish and easy and fun because it was created on the fly! I hope some of these pieces of my meal help inspire you to use some random packet of seasoning in the pantry or to recreate a favorite comfort food with just one ingredient that is slightly more healthful than the original. Enjoy!

Salsa Verde Shrimp w/ Roasted Cauliflower

Salsa Verde Shrimp w/ Roasted Cauliflower... Cauliflower is one of those great veggies that I forget about all too often. As much as I love and appreciate my greens and bright veggies, there is something hearty about the smooth meaty texture of cauliflower that makes it a great blank canvas. It holds up well when used in a heavy sauce, yet absorbs light flavors nicely and crisps up perfectly in the oven. Not to mention, at least for me, I can trick myself into feeling like having cauliflower as a side dish feels like having a starch/carbs.

Last night I decided to roast the florets and serve them up with shrimp marinated in TJ's salsa verde that I absolutely adore, and for some greenery there was sauteed asparagus on the side.

How To:

The Shrimp:

I got a bunch of fresh shrimp at the store on Sunday, big meaty guys with their light shell still on. I removed the shells and tails and deveined them, gave them a little rinse and then marinated them for about an hour in the salsa verde in the fridge. Once I was ready to cook them (they only took about 5 minutes over medium/high heat) I tossed them in a saute pan and then flipped them over so they were nice and pink on each side. 

The Cauliflower:

I chopped one large head of cauliflower into small bite sized florets and drizzled them with olive oil, salt, pepper, and a couple cloves of fresh pressed garlic. I laid them evenly on a baking sheet and popped them in the oven for about 35 minutes at 425 degrees. They definitely need at least 30 minutes in the oven, and then eyeball it and if you want them more browned/crispy leave them in for another 5-10 minutes. I put mine in the oven and then set a timer so that I knew when I had about 10 minutes left on them so I could start getting my shrimp and asparagus sauteing to finish up right at the same time.

The Asparagus:

Simple simple, olive oil and a pinch of salt. A splash of water towards the end to steam them through. Voila.

This was a very simple and light meal for a Monday night and helped to start the week off feeling very healthful! Hope you think this is as Dahlicious as I do!

1 Week of Breakfast: Made in 40 minutes on Sunday

1 Week of Breakfast: Made in 40 minutes on Sunday... So I decided that my usual TJ's Greek Yogurt & Kashi breakfast routine needed a little shaking up. To be honest I'm actually not sick of it at all yet (even though I have eaten it almost every weekday morning for over a year now) but I have been giving some thought to attempting to kind of do a paleo diet for the next month or so. I'm saying "kind of" because I haven't decided how serious I am going to be about it. For starters I am going on a trip this weekend over Presidents so it will NOT be in effect, but perhaps when I return I will get back into it. So that means taking out dairy and pretty much all carbs - aka grains. I did however make a snack/dessert that includes some oats but I'm saying "oh well!" to that one because I think it's still a good treat.

Anywho here is the breakfast: Egg casserole with spinach, ham and yellow bell peppers

So Easy. Simply whisk a dozen eggs in a large bowl. Next dice up a few slices of ham from the deli counter along with one bell pepper. Add your diced ingredients to the eggs and give it a mix. Then take a handful of spinach and mix that in as well. Add some seasoning if you'd like. I'm trying to steer clear of adding extra salt to my food so I opted for other enhancements like pepper...I'll admit, I missed the salt.

Pour the mixture into a Pyrex baking dish and pop it in the oven at 350 degrees for 20 minutes. Once it cools slice it into smaller pieces that you can put in a Tupperware container and bring to work each morning. I usually pop it in the microwave at work for a minute to heat up and eat it with a little bit of Siracha. I like the kick and it's a great way to add some flavor. I'll be completely candid and tell you I am just so-so about this breakfast, but my other half had a piece before hoping on a plane Monday morning and told me it was the best thing I've ever made. Either his taste buds aren't up to par or my cooking skills aren't what I think they are!

Anyways, it's a good alternative, and if you like scrambled eggs/omelets this will be right up your alley! I'm more of a runny yolk kinda girl.
Enjoy!

PS it's only been two days and just knowing I CAN'T eat pasta or yogurt is making me want it more than usual .. I don't imagine this little test will be lasting too long. Plus I'm generally a proponent of "everything in moderation".. a little pasta never hurt anyone!

Dukkah Chicken w/ Confetti rice & Zucchini

Dukkah Chicken w/ Confetti rice & Zucchini... So my mom has been using this spice combination that she gets from a local shop that sells olive oils and such, and I finally found a version of it at TJ's this past week! Turns out after we compared all the ingredients, the one she buys is a bit different from mine, but in either case the idea is that there are crushed nuts and a variety of dried herbs/spices to make a yummy crust on your protein or, as the packaging suggests, add it to a dip!

On the Menu:
Dukkah crusted chicken, with TJ's ginger & lemongrass rice, sauteed zucchini, & homemade gravy

How to:

The Chicken:
I used chicken tenders (which I used half for this meal and then half for a BBQ chicken pizza later in the week, yea it was Dahlish also). Anywho, I dredged my tenders very lightly in flour and then let them brown in a sauté pan on both sides. When I deemed the little guys golden enough I sprinkled some of the Dukkah on a plate and crusted one side of each tender. Then I placed them in a Pyrex baking dish and popped them in the oven on 275 for about 10-15 minutes.

The Gravy:
I leveraged the "drippings" from the browning process and just added some chicken stock and white wine to the hot sauté pan. I used a whisk to continually stir the flour/stock/wine combo adding a little more of each until it was the consistency I wanted. I also added a pinch of the Dukkah.

The Zucchini:
Simply sliced them in half long ways and cut small half moon pieces, then sauteed on medium/high heat with olive oil, salt, and pepper.


The Rice:
Easy peasy, just like the other ones I've posted about on here - steam for 3 minutes in the microwave per the directions. I would highly recommend trying this particular variety though, it had a yummy crunch and Dahlicious lemony gingery hint.

I would definitely recommend using this Dukkah combo and will be trying it out again later this week on some salmon fillets. Dahlish!!!

Tofu & Orecchiette Casserole

Tofu & Orecchiette Casserole... This was one of those odd meals that's not planned but sort of creates itself as the night of cooking unfolds. I had tofu in my fridge, as well as some mixed greens (collards, mustard greens, & spinach), some leftover homemade marinara sauce from pizza I made earlier in the week, shredded mozzarella, orecchiette pasta, and an onion.

It started with sauteing some onion and tofu and greens. Then I thought about adding the sauce. Once I added the homemade bit I had, I realized it could use some more and had half a jar in the fridge of store bought sauce so added that to the mixture. I let it simmer and started bring a pot of water to a boil because the little red devil on my left should kept whispering "I knowwww you want pasta". So here I had this tofu marinara mixture and al dente orecchiette. I mixed it all together in my saute pan, but it still just didn't feel finished. The mozz!!!

I transferred the yummy conglomerate into a Pyrex baking dish and smothered the top in the shredded mozzarella.  I popped it in the oven for about 5 minutes on broil until the cheese was bubbly and golden.

I took it out and served up a heaping scoop along side a simple salad of mixed greens, roasted beets, and TJ's balsamic vinaigrette.

                                      

It was so yummy and hearty and to be fair the only real bad parts were the pasta and cheese. You could easily have subbed whole wheat or gluten free pasta, even quinoa. To be honest you could even just skip the pasta altogether. Either way it was Dahlish and just happened. I love those kinds of meals!

Enjoy!