The Cleanse Check In


Hey there! So, how’s your new year going so far? Did you get a chance to try the lemon detox beverage I posted here? If so, what do you think? I’m actually loving it so much that I intend to make it a part of my every day always. I just love lemons anyway and I seem to feel more energized. Liking that feeling! As I mentioned in my last post, I am trying Bon Appetit’s Food Lover’s Cleanse cookbook. Brian & I are following the 2 week Winter Cleanse outlined in the book.


The first dinner was this lovely Pan Roasted Salmon with Grapefruit Cabbage Slaw. We both just loved it! Savoy cabbage is used here and the texture of it is amazing in the slaw. The grapefruit is segmented with the juices saved to make the dressing which also included shallot, olive oil, and yogurt. Really good. The portions are also quite generous. In fact a little much for me, but perfect for Brian. The idea behind all of the recipes is that there should be enough left over from dinner for one lunch. We find there’s enough for 2 lunches, which is perfect for us.


Tuesday’s dinner was Oven Roasted Chicken with Radicchio and Walnut-Parsley Pesto and a side of Roasted Cauliflower. One bit of the pesto and Brian informed me that it has to be a regular staple in the house!


Under the skin of the breast are a few sage leaves, which provided such a wonderful earthy flavor.


The cauliflower dish called for Kalamata olives but I opted for Castelvatrano’s because I’m addicted to them! I also substituted savory for the thyme called for, just because that is what I had on hand. We both love roasted vegetables of all kinds so this was right up our alley.


Last night’s meal was Tahini Broiled Cod Topped with Spiced Pumpkin Seed & Cashew Crunch, and with Brussels Spout Slaw and a side of Braised Carrots with Za’atar. Actually the fish called for in the recipe was rockfish, but none could be found so had to settle for the cod, which took longer to cook. Brian thought it was good, me, not so much. I didn’t get the point of the cashew crunch on the fish. However, we both loved the brussels sprout slaw and would definitely do that again, along with the carrots. Have I mentioned how much I love carrots?!


Now the book also includes recipes for breakfast every morning, but I have been doing my own thing. However, I was up super early this morning so thought I’d give the Spiced Pumpkin Steel Cut Oats a try. The recipe called for chopped pecans to top, but I went for some of that Cashew Crunch I had left over from last night and it worked great with this! The fresh ginger gives it a bit of a kick and goes well with the cinnamon and maple syrup also included. I always feel especially healthy when I’m eating oatmeal, don’t you?

Tonight’s meal with be the Vegetable Pot-Au_Feu you see in the book in the first picture above. Will let you know how it turns out.

Hope your new year is off to a good start. Thanks so much for stopping by.


PS – The bowl in the oatmeal shot is from Williams-Sonoma ever so long ago and the beautiful hand crafted spoon is by Luke at Hope In The Woods … love! The candle in the first picture is one of those new battery operated types from Pottery Barn. I have these scattered all over the house.

Share and Enjoy:
  • Facebook
  • Twitter

About Carol

Thank you in advance for respecting my art. All the images and text posted to this blog are owned my me and protected by copyright law. Copying any of the content here without permission is against the law and you know, not cool. Many thanks again.
This entry was posted in Cooking, Inspirational, photography and tagged , , , , . Bookmark the permalink.

10 Responses to The Cleanse Check In

  1. Ann Davis says:

    Oh my your photos are just amazing. The recipes look fantastic. I did not try the cleanse. I have specific health issues and thought I should check it out before I ventured the path, but it is on the radar.

    As always thank you for sharing,


  2. Cheryl M says:

    Loving on all your food photography here Carol! Looks yummy and is absolute gorgeous!

  3. Beverly says:

    Your recipe reviews are always so fun to read and of course I love your food photography. I do need to give the juicing a try again. This week I gave up coffee and I feel so much better. I do love the flavor but a nice Darjeeling mild tea is really a nice change. So out with the old and in with the new…for us both. Cheers!!!

  4. looks delicious all of them, great food photography

  5. Barbara says:

    Not into the cleanings but trying to eat clean. I truly believe processed food is evil. I really hate that our government lets our food supply be spoiled like it is. Even yesterday’s food guidelines are some what off in my opinion. But that is just me, not a doctor or a chemist but I don’t believe it takes either to eat well. And it looks like you are eating well, oh my you know how I love salmon. Beautiful photography and styling.

  6. Jana Vargas says:

    Doing the lemon drink too, loving it! – Love the pics of your delicious meals – how hard can cleansing be with such beautiful, well prepared dishes. Your photography shows such reverence and respect for the food, which is such an important part of eating well. Can’t wait to see how the month goes and how many changes become part of routine! – JBV

  7. Have loved Bon Appetit ever since they got a new editor a couple of years ago (subscribed years ago but then it got stodgy) All of the recipes you cooked look and sound fantastic – I may just have to get that cookbook!

  8. Catherine says:

    You’ve sold me Carol! I’ve got the BA Cleanse book and Mark Bittman’s Kitchen Matrix on my book buy list. Planning to use them in combo to support better eating habits for the long haul. Thanks for the review and inspiring photos!

  9. Kelly Kardos says:

    I am really looking forward to your clean eating updates. I’m glad my mom never cooked with processed foods. It was always fresh…and what ever country we were living in at the time, she took the time to cook culturally. xo

  10. Diana Foster says:

    Each of the meals look fantastic. Love the post it tabs in the cookbook.

Comments are closed.