We’re guilty, we caved in I couldn’t give up coffee it was back just as if it had never been gone. What can I say, by Friday I was dragging my butt around. We are blaming baby Eva. She is not the best sleeper at times but we love her!
The week started off extremely well with the cleanse. We followed the meal plan to a tee. Banana Oat Pancakes and Cardamom Quinoa Porridge was delicious to my surprise. I do admit I hesitated. Steve was in charge of breakfast duty and I was only being polite by eating what was in front of me but by Saturday I was looking forward to the Cardamon Quinoa Porridge with the almonds, pears and almond milk.
The week’s menu also consisted of Coconut Salmon which I served at the dinner party I hosted Saturday evening. It was a hit with the guests too. They didn’t know anything different until I served the dessert which was an apple crumble made with almond butter, honey and wheat free oats. Something different and extremely healthy compared to my usual devilish desserts.
I also really enjoyed the Broccoli and Chickpea Salad although I think I over did it on the garlic. It was still yummy.
Oh I almost forgot to mention we received a delivery from Orville Redenbacher’s Gourmet Popping Corn. Don’t ask me why I decide to turn it into caramel corn. It was so good!
I was just over my budget but the good news is I found a place in town that sells oat flour and gluten free oats in bulk. It was much cheaper. I also went to China Town to pick up some vegetables. It saved me a lot of money.
We are on week 3 of the Whole Living Cleanse the last and final week. This week I will be back in the kitchen and I’ll be serving up some Muesli and Frittata for breakfast. Have a look what this week’s menu looks like:
Breakfast: Week 3
Day 16: Muesli Cereal
Day 17: Banana-Apple Buckwheat Muffins
Day 18: Banana-Apple Buckwheat Muffins
Day 19: Muesli Cereal
Day 21: Muesli Cereal
Week 3: Lunch
Day 18: Avocado and Black Bean Tacos
Day 20: Stuffed Acorn Squash
Week 3: Dinner
Day 15: Stuffed Acorn Squash
Day 17: Halibut With Roasted Beets
Day 19: Stuffed Acorn Squash
Day 20: Halibut With Roasted Beets
Day 21: Avocado and Black Bean Tacos
I’m not a big fan of tofu which is on the menu for this week in more than one recipe. It will be interesting. I have to say I’m surprised how much I’ve enjoyed the variety of recipes so I’m keeping an open mind.
Life is starting to feel a less like a burden with this strict diet other than coffee of course.
Whole Living Magazine Broccoli and Chickpea Salad:
- 4 cups broccoli florets
- 15-oz can drained and rinsed chickpeas
- 5 sliced scallions
- 1/2 cup chopped fresh parsley
- 1/3 cup toasted pine nuts
- 1 minced clove garlic
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 Tbsp grated lemon zest
- 1/4 cup lemon juice
- 6 Tbsp extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
- In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
- Drizzle broccoli mixture with dressing and adjust seasoning.