..is harder! Not impossible, but just harder. All the kids home, everyone wanting to eat out somewhere yummy. Not fun saying no, but we managed. It ended up being a cold and drizzly weekend spent inside playing board games, the wii, and reading. Actually really fun and relaxing, and cheap!
Both my husband and I are feeling pretty good eating this way. I will say that we had forgotten how COLD we get when doing the Clean in the winter so we have been drinking lots of hot tea. I made a delicious green tea latte. Just make a cup of decaf green tea (only 1 c of hot water to one tea bag), let it steep for a couple of minutes while you heat up a 1 c of vanilla almond milk. Pour milk into teacup and add 1 t of agave syrup and 1 t of vanilla. Use a latte wand or blender to whisk until foamy. Sprinkle with cinnamon and serve. I loved it!
Lunch on Sunday was one of the best Clean recipes I have found. I adapted it from one I found on the Kitchn blog. We absolutely loved this dish and will be making it again and again. I can’t wait to try it after the Clean with some shrimp added in! I omitted the sun-dried tomatoes and used chipotle red pepper flakes instead of a chili pepper. It was super spicy and full of flavor! Not to mention warm and filling on a brisk day. Love, love, loved it!
Braised Coconut Spinach & Chickpeas (adapted for the Clean)
2 t olive oil
1 small yellow onion
4 large garlic cloves, minced
1 T grated fresh ginger
1 large lemon, zested and juiced
15 oz can chickpeas, drained and rinsed
1 lb baby spinach
15 oz can light coconut milk
1 t ground ginger
sea salt and pepper
Whole roasted sweet potatoes
Heat oil in large deep dutch oven or saute pan. Add onion, cook about 5 minutes until browning, add garlic, ginger, lemon zest, and pepper flakes. Cook 3 minutes, stirring frequently.
Add chickpeas and cook over high heat for a few minutes until they are getting golden and coated with onion mixture.
Toss in spinach in large handfuls, one at a time, until spinach has wilted and you can fit it all in the pan. This will take about 5 minutes. Then add the coconut milk, ground ginger, lemon juice and zest. Bring to a simmer, turn down heat and cook for about 10 minutes. Salt and pepper to taste. Split sweet potatoes down the middle and cover with this deliciousness!
This recipe makes enough for 4 servings. You could also serve over quinoa or brown rice but the contrast of the sweet against the spicy is what really makes it outstanding:)