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.