Detoxing is HARD, and it can be especially challenging for people who REALLY LOVE GREAT FOOD! But … even a Food Flirt needs to detox sometimes and frankly after the holidayzzzz, I always need to clean it up, tone it down, and make wine Wednesday wellness Wednesday for awhile, ya feel me?!
I spent 10 days detoxing using the book Goop Clean Beauty written by Gwyneth Paltrow’s peeps, who run her online lifestyle mag, you guessed it, goop! (Apparently the name goop came from her initials being G.P. and she wanted a word that meant nothing and could mean anything.) This is really a 30 day detox, but there’s the option to start with 10 days, which felt far less daunting for me.
Basically there’s a list of 15 things you avoid eating while on the detox, plus the book provides about 25 “detox” friendly recipes which are as unique, interesting and delicious as they are clean. These recipes are what made me buy the book and feel this was a doable detox. While G.P. became known for her uber clean macro focused lifestyle, she’s also an undeniable lover of incredible food experiences, having traveled through Spain with Mario Batali on a culinary road trip adventure and penned two cookbooks, It’s All Good and It’s All Easy. I felt like, if anyone could create a detox for foodies, she could and did, quite successfully in my opinion.
So … how did it go? Did I stick to the detox perfectly for the entire 10 days? No, but I came close. I also learned to enjoy a morning Canarino (hot lemon peel water), let go of my attachment to daily coffee and refined sugar, and fell in love with grain bowls. Pre deciding to detox, I’d set a few social dates and we had company visiting, so I strayed from the cleanse by having a few glasses of red wine. Ideal? Nope. But guess what? I still felt great after the 10 days and while I’m not taking on another 20 right now, I have decided to just eat cleaner as a lifestyle—less gluten, sugar, dairy, eggs, caffeine, alcohol, beef, pork, and processed fats. More tea, water, nutrient rich whole foods and creative cooking that highlights health!
Another truth: This detox got me to dip my tiny pinky toe into the world of meal planning, which I’ve always avoided like a preggo woman avoids Zika! The idea of spending Sundays cooking a bunch of the same thing to put in little tupperware to eat daily during the week feels anti-FoodFlirt and super snoooozville. I knew however, to be successful during the detox, I had to have clean food prepped for easy to access. Then, when I reach my hungry little hands into to fridge, I don’t pull out a log of cranberry goat cheese and smear it over a thick chewy baguette slice (clearly someone’s craving carbs right now – lol). So I added some Food Flirt flare to meal planning by choosing to look at the few hours it takes as time to relax in the kitchen, explore new recipes, and nothing got divided into pre-planned tupperware meals, that’s for sure!
Meal Planning Food Flirt Style:
ROAST one package chicken thighs sprinkled with turmeric, pink Himalayan salt, black sesame seeds and chili flakes
ROAST four sweet potatoes
CUT up fresh carrots, radishes, celery, zucchini, bell peppers and any other veggie you love
BLEND a few fun dips for your Crudités like vegan pesto, shallots beet, or cashew sesame.
FREEZE your favorite fruits & veggies to make green smoothies with: avocado, zuch, cucumber, kale, pear, pineapple – it can all be frozen and it makes for a much thicker, creamier smoothie, no ice needed!
STEAM a pot of brown rice make with vegetable stock instead of water
BAKE the Almond butter sea salt cookie recipe found in Goop Clean Beauty so you have something sweet-ish when a craving hits
STORE all these delicious foods in your fridge then mix & match them throughout the week to create clean meals that will keep your tastebuds happy and your tummy toned 🙂
Here’s the “recipe” for one of the grain bowls I made for lunch during the detox. Flirt freely with different various to make it your own!
Green and Gold Grain Bowl
- 1/2 cup spinach
- 1/2 cup arugula
- 1 cup raw zucchini noodles (I love Veggie Noodle Co.)
- 1/2 cup brown rice
- 1/2 cup cubes, cooked sweet potato
- 2-3 radishes sliced
- 1 roasted seasoned chicken thigh, sliced
- 2 T cashew sesame mustard sauce (blend 1/2 cup cashew butter, 1 T mustard, 2 tsp sesame oil, 1 tsp coconut sugar, sprinkle salt)
In medium bowl, toss spinach, arugula and zucchini noodles with 1 T of cashew sauce. Place in serving bowl on one side. Add rice, and sweet potatoes, then radishes and chicken. Drizzle remaining sauce over top. Eat and glow from the inside.