Everyone needs an excuse to stray from their current habits and onto a new path. For many that means taking a vacation, joining the gym, making more time for themselves and meditating on life, but most commonly we focus on what we are putting into our bodies. January is the time, more than ever it seems, when we choose to start the year off with a clean slate and a new diet. I was introduced to Arbonne products by a dear friend in December and chose January 5th as my start date to do the 30 day cleanse. I have always wanted to try an elimination diet before, hoping to cure the symptoms related to the eczema I have been suffering from for many years. Connecting my skin condition to one of these toxins: alcohol, caffeine, soy, dairy, gluten, whey, refined sugar, vinegar, corn or artificial flavors would provide me with some relief. In addition, while I eat healthy, I have a tendency to eat whatever I want which isn’t always kind to my waist line. I wanted to feel great all the time, with a clear head, a consistent good night’s sleep and energy that came from fueling my body with clean foods. I knew making the change in my habits would provide me the basis to make better food decisions into my future.
If you are interested in the cleanse or have any questions please feel free to comment.
The Arbonne cleanse allows for one meal per day, which should be mostly greens with some protein, healthy grains and healthy fat. Tonight I cooked blackened Tilapia in coconut oil, wilted Tuscan kale with sesame seeds, and quinoa with garlic and scallions.
Start by putting a kettle on to boil. Place two handfuls of kale per person in a colander.
Chop scallions and garlic. Heat small sauce pan with a bit of coconut oil and cook scallions and garlic until fragrant. Add quinoa and water (or broth) and cook according to instructions. Once there is about 5 minutes left you can start the fish.
Blackened Fish:
Rinse your fillet. Season one side of the fish with cayenne pepper, covering the fish generously. I added a little salt and pepper as well. Let a bit of coconut oil heat on a non-stick pan at medium/high heat. Place the fish seasoned side down and let cook almost all the way through (about 5 minutes) flip the fish and finish until cooked through. This can be prepared with similar fish, such as cod.
When the kettle comes to a boil, slowly pour over the kale and add lemon and salt and pepper for flavor.
Plate your dish, adding any other veggies you like on top of the quinoa (i.e. mushrooms, cucumber, tomato)
The whole meal takes 20 minutes, tastes delicious and doesn’t leave you feeling hungry.
brigitte in the kitchen 