I've been trying to eat healthy this year, I really have.
(My Sunday Lunch:
Roast rutabagas, parsnips and sweet potatoes with green salad.)
In fact, for the last 15 days, I've been following the "Clean Eating Action Plan" from Whole Living magazine, free online HERE.
Whole Living is a Martha Stewart publication. (Did you know that? I didn't.) So the recipes are "Martha-ized": simple to follow, easy to make and without too many ingredients. If you are a fan of her Everyday Food series, you know exactly what I mean.
What is "The Clean Eating Action Plan", you ask?
Well, here's what it's not.
No white carbs.
I know what you're thinking. But the food is so delicious that it doesn't seem like you're depriving yourself.
What differences do I notice?
Glowing skin. (Illuminizer not necessary.)
Waking up in the morning and feeling...awake. (Shocking!)
Falling asleep at night like a normal person. (10pm = Zzzz.)
An even, steady mood throughout the day. (No 3pm sugar-crash nap.)
A renewed sense of confidence and optimism. (Yes, really.)
And the weight loss doesn't hurt (five pounds and counting).
Here's the detox in a nutshell:
1. The first week, you limit yourself to fruits, vegetables and plant-based fats, nuts, avocados and oils.
2. The second week, you add back high-quality protein like fish and legumes.
3. And the third week, you add back gluten-free grains and protein-rich eggs.
The first three days are the hardest because the beast in your belly is screaming out for all the things it misses. After that, the decision-making center switches from your stomach to your brain and you realize that you, in fact, are in control. It's a liberating moment.
Below are a few things I now find myself craving.
Breakfast (Week One):
1 cup kale leaves, stems removed, coarsely chopped
1 ripe banana
1 Granny Smith apple, coarsely chopped
1/2 cup flat-leaf parsley leaves
Combine kale, apple, banana, parsley and 2 1/4 cups water in a blender;
blend until smooth. (I use a bit less water because I like a thicker smoothie.)
Per serving: 105 calories
Lunch (Week One):
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds
1. In a small bowl, whisk olive oil, mustard, and
apple-cider vinegar. Season with salt and pepper.
2. In another bowl, combine kale, cabbage, carrot, parsley,
and red onion with sunflower, pumpkin, and hemp seeds.
3. Season with salt and pepper, drizzle with dressing and toss to coat.
One 15 oz. can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground hot paprika
1/2 teaspoon kosher salt
Preheat oven to 425 degrees. Toss chickpeas with oil and spices until
evenly coated. Spread on a rimmed baking sheet. Roast, shaking pan,
occasionally, until chickpeas are golden and crunchy, about 30 minutes.
Yield: Makes 1 cup
Dinner (Week Two):
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
3 celery stalks, diced
1 1/2 cups chopped tomatoes
1 1/2 cups dried red lentils
1 turnip, peeled and diced
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon red-wine vinegar (optional)
Coarse salt and pepper
1. In a pot, heat olive oil over medium heat. Add onion,
garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
2. Increase heat to high and add tomatoes; cook for 1 minute.
Add lentils, turnip, and 6 cups water.
3. Bring to a boil, then reduce heat and simmer until lentils are tender,
20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.
Makes 10 cups
Eating healthy is a journey best taken slow and steady, one meal at a time. If I can do it, you can do it!
P.S. Here are some food blogs I'm loving these days: