Detoxify After the Holidays: Asparagus Quinoa

 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:

1. Drink lemon with water, vitamin c is known to help your body detox. And drink lots of it!
2.  Eat lots of fresh fruit, the antioxidants & vitamins are great after a booze filled holiday.
3.  Get  your veggies. The asparagus in the recipe below is full of prebiotics and probiotics, keeping the digestive system healthy.
4. Fill up on healthy grains like quinoa which will keep you full and help flush your body of toxins.
5. 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.