Spring Cleaning Day 1- Oatmeal, Buddha Bowl, Green Smoothie, Sweet Potato Delight

Buddha Bowl

It's that time of year again.... Spring cleaning! If you are anything like me then this often involves making a long list of all the things you would like to do, thinking about about doing them, and in reality, only getting about 50% done. Ah yes, as hard as we may try, this always seems to be the case. The one part of this spring cleaning tradition that I do try to uphold is a cleansing of my body. Just as we like to rid our life of old junk, it is also important to rid our body of junk (aka toxins). We can do this in a variety of ways. One such way is to temporarily (or permanently) eliminate processed foods and focus on those that are nutrient dense. Foods that have more bang for their buck provide us with the nutrients we need to feel healthier, happier and more energized. Cleansing your body (and diet) of processed foods will allow you to reboot your system and clear out any bad toxins that you have been storing. A spring cleanse can also be helpful in improving digestive issues and food-related allergies.

Tomorrow will be Day I of the cleanse. Please feel free to follow along if you'd like, or at least try a few of the recipes provided here. I promise, they will be delectable :) 

Please note: As I am not a nutritionist (at least not yet), what I have provided you here is information that I have researched on my own regarding healthy living/nutrition. As with any new diet change, please use caution and/or consult with a physician/dietitian before trying. There are multitudes of websites, books and resources available for you to learn more about cleansing and the health benefits if you are curious.

Day I: Beginning the elimination.....swapping processed for whole

Breakfast:
 ~ Steel cut oatmeal with honey, almonds, coconut and frozen (or fresh if in season) berries
    - 1 cup steel cut oats
    - 4 cups boiling water
    - 1 tbsp honey
    - handful of each: almonds, coconut flakes and berries

~ Mix 1 cup of steel cut oats into 4 cups of boiling water. Once the oatmeal begins to thicken, reduce heat and simmer for 30 minutes, stirring occasionally.
    - Add the honey and other mixings and enjoy!
    - Note: serving size typically 1/4 cup (dry) oats... save the leftovers for tomorrow! 

Lunch: 
~ Buddha Bowl:  serves 3-4
   - 1 cup quinoa
   - 2 cups water
   - 2 tsp olive oil 
   - 2 tbsp grated ginger
   - 2 garlic cloves, minced
   - 2 carrots, shredded
   - 1 bunch of kale, remove ribs and stem
   - 2/3 cup walnuts, chopped and toasted
   - Dressing: 3 tbps soy sauce (tamari), 1 tbsp miso, 2 tsp sesame oil, 1 tbsp olive oil, 2 tsp rice wine vinegar 

~ Bring the quinoa and water to boil. Once boiling, cover and reduce heat to a simmer and cook for 15 minutes. Remove quinoa from heat and let stand for 5 minutes. Once ready, fluff the quinoa with a fork and place in bowls. Note: this is a basic recipe for cooking quinoa, follow instructions on back of package if given.
~ While the quinoa is cooking, heat the olive oil over medium-high heat and add the garlic and ginger. Cook until the garlic is golden in color (2-3 minutes). If the walnuts are not yet toasted, add the walnuts with the ginger and garlic. Add the kale and saute until the leaves begin to wilt.
~ Mix together the kale mixture, carrots and quinoa. Add the dressing to each bowl, to taste.

Snack: Green Smoothie
   - 1 orange
   - 1/2 banana
   - 1 pear or apple
   - handful of berries
   - 2 handfuls of greens: spinach, kale, chard, etc...
   - 2 tbsp flax seeds
   - 1/2 cup almond milk
   - 1-2 cups of ice (depending on how thick you'd like it)
~ Mix everything together in blender and enjoy! yum yum.

Dinner:
~ Sweet Potato Delight (adapted from Kris Carr's Crazy Sexy Wellness): serves 2
   - 2 medium sweet potatoes
   - 1 bunch of kale
   - 1/2 cup walnuts, toasted
   - 1/4 cup toasted coconut flakes
   - 1 tbsp ginger, grated 
   - 1 tbsp coconut oil
   - 1 tbsp honey
   - Cinnamon 
   - Sea salt and pepper to taste

  ~ Roast sweet potatoes on baking sheet at 375 F for 60 minutes. At 30 minutes rotate tray and begin to prep the other ingredients. Wash and remove stem/ribs of kale. Heat 1/2 tbsp of coconut oil in pan (medium-high heat) and add ginger, cook for 1-2 minutes, or until fragrant. Add the kale and saute for a few minutes, until the kale turns bright green. Reduce heat to medium-low and add the remaining coconut oil, walnuts, salt and pepper and cook for 3-5 minutes.
~ Once the potatoes are done, remove from oven and slice in half. Season with coconut oil, cinnamon and salt/pepper. Add the kale mixture to the potatoes and top with a little honey and cinnamon. Enjoy!