The holidays are not the best time for clean eating but I would be crazy if I didn’t indulge a bit
in all the great things that were around. But now that I’m back on a normal
schedule its time to do my body a favor and try to erase all of the damage I
did these last two weeks.
Before you turn
around at the word detox, I do not mean drinking lemon juice and maple syrup
for a week. That is just not healthy for anyone. What I mean is eating a clean
diet of healthy foods that will keep you full while giving your body a break and set you back on track. I
have two recipes today to share, one is a delicious breakfast and the other a
hearty lunch or dinner.
Here are 5
tips on detoxifying your body:
- Drink lemon with water, vitamin c is
known to help your body detox. And drink lots of it!
- Eat lots of fresh fruit, the antioxidants
& vitamins are great after a booze filled holiday.
- Get
your veggies. The asparagus in the recipe below is full of prebiotics
and probiotics, keeping the digestive system healthy.
- Fill up on healthy grains like quinoa
which will keep you full and help flush your body of toxins.
- Be sure to get at least 30 minutes of
exercise in a day.
Blueberry Muesli:
The added chia
seeds in this breakfast give an added bonus to the dish. Healthy Omega-3s!
½ cup of steel cut
oatmeal
½ cup of
blueberries
½ cup of vanilla
almond milk
1 tablespoon of
pecans, walnuts or slivered almonds
1 teaspoon of chia
seeds
Sprinkle of cinnamon
and nutmeg, to your desired taste
Mix all ingredients
together and enjoy!
Asparagus Quinoa:
2 tbsp extra
virgin olive oil
½ cup diced Red
onion
1 garlic clove,
minced
15 Asparagus
spears, cut into bite size pieces
½ cup of Feta
Cheese
½ cup of grape tomatoes,
slice in half
1 cup quinoa
(brown or red, I didn’t have enough brown so mixed the two)
2 Scallions to
garnish
2 tbsp Chopped
cilantro
½ tsp Cumin
¼ tsp Cayenne
pepper
Prepare quinoa as
directed on package. 3 minutes before the quinoa is done add the asparagus to
the pot. While quinoa is cooking, heat 1 tbsp of olive oil in a sauté pan, add
the red onion and garlic. Cook for about 10 minutes on medium heat. Add
tomatoes in the last two minutes. Combine the asparagus, quinoa, onion mixture
with the feta, scallions, cilantro and seasonings. Drizzle remaining tablespoon
of olive oil into the dish. Can be served right aware or refrigerated and eat
cold for a quick lunch.
Bruce's detox plan is a little different. It involves a lot of napping and blanket hogging.
