A Gentle Cleansing

I did a two-week "Food Lover's Cleanse" in January (I did something similar last January as well.) And here's the thing, I love to eat and speaking as someone who knows myself quite well (I am me after all) I know how to set myself up for success, not failure. I know that if I were to go all hard-core cleanse I would fail, and that's fine, that is just not my way.

So instead of spending two-weeks in misery, I followed Bon Appetit's structure for a Food Lover's Cleanse. I did not follow their menu plan exactly, just poached ideas and inspiration from it and other places as well. It was a gentle cleanse that not only made me challenge myself in those two weeks, but it brought some healthy eating habits to my everyday arsenal.

The recipes I used were not only healthy, but unbelievably delicious and filling, I'm including my top favorites here. These babies will definitely be go-to recipes that will stay with me and hopefully you will enjoy them as well! Enjoy and eat healthy and deliciously!

Braised Chicken Thighs with Mustard and Chestnuts

Serves  4 *Recipe from Bon Appetit

Ingredients

4 skinless, boneless chicken thighs

Kosher salt and freshly ground pepper

1 tablespoon olive oil

2 leeks, sliced into ½” rings

1 cup homemade chicken stock or low-sodium chicken broth, divided

1 cup cooked chestnuts, quartered

2 tablespoons whole grain mustard

Preparation

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate. Reduce heat to medium, add leeks to skillet, and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add 2 Tbsp. stock and scrape up any browned bits from bottom of skillet. 

2. Stir in chestnuts and remaining stock and return chicken to skillet. Simmer, covered, until chicken is cooked through, 10–15 minutes.  Stir mustard into sauce and season with salt and pepper.

Thai Duck Salad

Serves  2-4

1 medium duck breast

Kosher salt and fresh black pepper

2 small fresh green chiles, chopped

1 garlic clove, chopped

1- 2 cm piece ginger root, peeled and chopped

1 medium lime, juiced

3 tbsp soy sauce

2 tbsp olive oil

2 tbsp soft brown sugar

Two large handfuls of your favorite lettuce (a mixture a couple different lettuces gives nice texture)

A handful of fresh coriander, torn into pieces

A handful of fresh mint, roughly chopped

Half of a  medium cucumber, julienned

Half of a bell pepper, seeded and julienned

1 medium carrot, peeled and julienned    

Half of a medium mango, julienned

Preparation

1. Start by seasoning both sides of the duck breast generously with salt and pepper. Next, put the duck into a frying pan and place it over a low heat. Gradually increase the heat to a moderate temperature. You will see that the fat of the meat starts to melt. Spoon it out of the pan to avoid saturating the duck. Leave the meat to cook for 10-12 minutes. It will take this long for the fat to render completely. Once the meat has cooked, flip it over in the pan, turn off the heat, and leave it there for a further 10 minutes. In this time it will cook through. However, if you prefer your meat medium-done, maintain the heat for an extra 5 minutes.

2. While the duck heats through, prepare the dressing. Start by putting the chopped chiles, garlic and ginger into the jar. Now pour in the lime juice, soy sauce, olive oil and the brown sugar. Close the lid of the jar tightly and then shake until the ingredients are thoroughly mixed together.

3. Next, take a large salad bowl and add to it the lettuce, fresh coriander, fresh mint, julienned vegetables and mango. Mix the salad together well.

4. Remove the duck from the pan, slice it into strips and add it to the salad. Finally, give the sauce another quick shake, pour it over the salad mixing it together a little and serve.

Bitter Lettuce Bistro Salad with Roasted Vegetables

Serves 2

1 large carrots, cut into 1” chunks

1 large parsnips, cut into 1” chunks

2 tablespoons olive oil

Kosher salt and freshly ground pepper

1 tablespoon garlic, grated

1 tablespoon coriander seed

2 large eggs

3/4 pound mix of radicchio, frisée, and endive, cut or torn into bite-size pieces, washed

For the dressing:

1 tablespoon white wine vinegar

2 tablespoons olive oil

1 tablespoon Dijon mustard

salt and pepper

Preparation

1. Preheat oven to 450°. Toss carrots and parsnips with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, about 20 minutes.

2. Place grated garlic and coriander seed in a large bowl. Add roasted vegetables and toss to combine.

Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining egg. Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.

3. Toss radicchio, frisée, and endive and the roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg.

Herbed Tilapia With Smashed White Beans

Serves 4

Ingredients

½ teaspoon finely chopped rosemary

Kosher salt and freshly ground pepper

½ teaspoon finely grated orange zest

1 pound tilapia fillets, divided into four portions

4 tablespoons olive oil, divided

1 garlic clove, finely chopped

1½ teaspoons finely chopped sage leaves

½ tsp. crushed red pepper flakes

2 15-oz. cans cannellini beans, rinsed

½ cup homemade chicken stock or low-sodium chicken broth

1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated lemon zest

Lemon wedges (for serving)

Preparation

1. Mix together rosemary, 1 tsp. salt, 1/8 tsp. black pepper, and orange zest. Sprinkle onto fish and let stand at least 10 minutes and up to 30 minutes before cooking.

2. In a large skillet, heat 2 Tbsp. oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute. Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes. Add stock and continue to mash to a thick purée (beans should retain some shape and texture). Turn off heat and stir in lemon juice and zest and 1 Tbsp. oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.

3. Wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Blot fish dry with paper towels and add to skillet. Cook until fish is browned on both sides and just opaque at the center, about 6 minutes. Serve fish with beans and lemon wedges.