Happy Wednesday everyone! Today is Day 6 of my Whole Foods cleanse… I thought it would be a great time to share how it’s going and some healthy cleanse-worthy food ideas! I am following a program designed by Annie Wagoner of Core Nourishment in Dover with a group of fabulous women. We’ve stayed in contact to share our experience and swap tips. It is so great to have this support and encouragement!!
So…. I’ll back up a few days. The 10 day cleanse started Friday. Typically I like to start new things on Mondays. Or on the 1st of a month. Or, ideally, on a 1st that falls on a Monday (which doesn’t leave a ton of opportunity… could I just be procrastinating??). I also wasn’t wild about the Friday start because that meant that we would be covering TWO weekends. I briefly considered going rogue and starting on Monday anyway, but one really wonderful part of doing the cleanse with other women is the connection, the shared energy. So I had to relinquish control (those of you that know me well can laugh here) 😉
As it turns out, a Friday start is positively genius for two reasons: First, I had the best of intentions to prepare/stock up the fridge after our seminar on Sunday, but the workweek can be crazy… when I finally came up for air, it was Thursday. Luckily, I was able to scrap together enough food from the fridge to get through the first day without completely starving, then I had the weekend to do some real preparation. Second, easing into the routine over the weekend was a gentle landing. I’m actually finding that it’s much easier to stick to the program when I am home.
So, speaking of the program, I’m sure you are wondering what exactly it is. This cleanse is about clearing out toxins and dullness by eating only healthy whole foods. It’s not about deprivation, it’s about honoring the body. The cleanse is also a time to ‘cleanse’ thoughts. So, in addition to food choices, cleansing is a special time to pass on unnecessary and stressful inputs, like media or draining people. It is a time to practice self-care… for me, that means enjoy some solitude and savoring a bit of rest. Having a hot tea and reading a book… maybe a trip to the spa. It also means trying something new and having fun. For me, the cleanse is about restoring the body’s natural balance… I suppose you could call it taking an intuitive approach. 😉
I also wanted to share a ‘day of eating’ on the cleanse. Here’s how my day shaped up.
My go-to oatmeal cup is off the menu for a few days (heartbreaker) but eggs are on the menu. I don’t make eggs too often, especially on a work morning, so it’s actually been great to mix it up. Today I had scrambled eggs (I use one whole egg and one egg white) with roasted red peppers, mushrooms, and kale with oregano and cayenne pepper. The spices really kick it up a notch!
Attention grapefruit fans: what you are seeing in the picture is a grapefruit spoon. I knew they existed but never had one of my own (another stocking stuffer this year)… let me tell you, the grapefruit spoon is a game changer!! Seriously, do something nice for yourself, get the spoon!
Despite my protein-packed breakfast, I was a bit hungry by late morning. However, things got super busy at work and next thing I knew it was time for lunch!
Spinach salad with carrots, cucumber, avocado and sunflower seeds. The avocado is so creamy and delicious, it totally eliminates the need for salad dressing, and I love the nutty cruch of the seeds. Are you loving my laptop-backdrop? Yes, I am eating at my desk… I know, I know, it’s such a bad habit. At least I wasn’t doing work while eating. I took a few minutes to be mindful and enjoy… then I did a little shoe shopping online.
The afternoon was flying by and around 3pm, I was ready for a snack.
Green Orange Smoothie
- 3 clementines
- 1/2 c frozen mango
- 1/4 c blueberries
- small carrot
- 1/2 banana
- handful kale and big handful spinach
- little chunk ginger
… blend with water (about 1 1/2-2 cups) and a few ice cubes. Yummm!! ps. If you’re thinking that’s an awful lot of fruit, this was a smoothie built for two 🙂 Jonathan has been on the smoothie kick as well!
I am really excited to share this dinner recipe with you all.
Quinoa Stuffed Mushrooms
- 2-3 large shallots, 1 cup thinly sliced
- 1/4 cup sundried tomatoes (soak in water or orange juice to soften or use the canned variety)
- 1/4 cup walnuts, finely chopped
- 1 cup spinach, chopped
- 1 cup cooked quinoa (I love to make a big batch and keep leftovers for other recipes)
- 1/4 tsp dried thyme
- 1/4 tsp or more fresh dried basil (I buy fresh and hang upside-down to ‘dehydrate’ for longer storage)
- black pepper to taste
- red pepper flakes (optional) (of course, I spiced it up with several hearty shakes)
- portabella mushrooms, I used a 6-pack of mini portabellas, or use 2 large ones
Sautee the shallots over med-high heat in 1 tsp olive oil until soft. Add the sundried tomatoes, walnuts and spinach. Cook until wilted. Add cooked quinoa and spices. Remove mushroom stems and stuff the caps. And I do mean stuff… I pile mine high!
Cook at 400F until mushrooms have softened and tops are browned, about 20 mins. Feeds two… this would also work great as an appetizer with small mushrooms. Serve with a basic side salad. I tossed baby romaine with balsamic vinegar, olive oil, black pepper and some chopped walnuts.
I hope you enjoyed reading about these tasty meals almost as much as I enjoyed eating them! 😉 If you try any, let me know how they turn out!
I’m off work Friday to go snowboarding (yay!), which makes tomorrow virtual Friday for me. Sweet!
Good night all. xox, Kristen