Cleanse: Week Two

Successfully made it through the first week of the cleanse, the hardest part is over! I’m a few days into week two now and having no trouble at all maintaining the restrictions, my diet actually feels quite normal (and right for me).

The first week I was definitely fighting off bouts of hunger, but this week {with the added protein} I feel great, plus I’ve been able to workout again which gives me an added boost as well-so hip hooray for cleansing!

Week two consists of more of the same (no dairy, sugar or gluten) but allows fish, gluten-free grains and legumes to be added back into your diet. So lots of salmon, quinoa and chickpeas for me.

I’ve actually made some great recipes this week, I’m feeling extra pleased with myself (and very satiated). Here is a little bit of what I’ve been enjoying.

TeffPorridge

Teff Porridge with Coconut Milk

1/2 cup Teff grain

1 1/4 cup water

1/4 cup organic coconut milk (from the can)

Dash of salt

1 tablespoon of chia seeds

1 teaspoon organic raw honey

Handful of organic blueberries

Handful of sliced almonds

In a medium saucepan combine teff, water, coconut milk and salt. Stir thoroughly to avoid clumping. Then bring to a boil.

Reduce to a simmer, cover and cook for another 15-20 minutes-until desired thickness

Add chia seeds and honey and mix well. Then top with blueberries and almonds

Teff is a staple grain used in Ethopia. It has a rich, nutty flavor and is highly nutritious. It’s rich in both Calcium and Vitamin C and a great source of protein.

Note, this is really enough for two servings, I personally like to make a big batch so I have leftovers the next day. Be warned however, it gets quite lumpy when refrigerated, I tend to add a lot of almond milk to it when reheating.

SalmonProteinBowl

Salmon Protein Bowl

1/2 cup cooked quinoa

2 tablespoons olive oil

1/4 chopped onion

1/4 cup each veggies; carrots, broccoli, cabbage, red pepper, green pepper & spinach

1/4 cup rinsed chickpeas

1 teaspoon herbamare

Salt and Pepper to taste

1 tablespoon Tamari Soy Sauce

Small wild salmon filet

Preheat oven to 450 degrees

Season salmon with salt and pepper and place skin side down on a baking sheet. Cook for 10-13 minutes until thoroughly cooked

While the salmon is cooking heat olive oil in a medium skillet and add onions. Sauté for approx 5 minutes, then add all other veggies (minus spinach) & chickpeas, cooking for another 5 minutes

Lastly add the spinach, spices and soy sauce and cook for another 2-3 minutes

Place cooked quinoa in a bowl, add veggie mixture and top with salmon

This recipe is packed full of protein (chickpeas, quinoa and salmon are all great sources of protein) and will leave you satisfied throughout the day. If you are not doing the cleanse (or once its complete) I would also suggest adding some edamame and hot Sriracha sauce-Yum!

RedPepperHummus

Red Pepper Hummus

1 garlic clove

One 15-ounce can of chickpeas rinsed

1/4 cup roasted fire red peppers from the jar (at Trader Joes)

1/4 lemon juice

1/4 cup tahini

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon cayenne pepper

Dash of salt

Add all ingredients (minus the red peppers) to a Vitamix (or blender) and blend until smooth. Add red peppers and blend until peppers are fully processed.

Pour into serving bowl, top with more cayenne and enjoy with fresh veggies.

I like my hummus particularly spicy, so you can eliminate some red peppers or use less cayenne if you’re not a fan of the heat.

Hope all your New Year’s resolutions are coming along well. Would love to hear how each of you are tackling your goals.

Happy Friday!




 

 

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