This year, however, my focus is a bit more on mental health than on food, physical health or fitness. Why? Because I feel like I inadvertently dabbled in this space a lot in 2014 as I went through my hardest year yet. And every time I dabbled, it felt really, really good. So good that I want to make this focus a more central part of my life and routine. In 2014 I crossed an item off my bucket list and went to Amansala's Bikini Boot Camp, I took a 6-week meditation class, I got back into therapy after 10+ years off, I read a couple of really empowering and fantastic books (The 5 Things We Cannot Change and Nonviolent Communication for those interested) and I just genuinely focused on improving myself in areas where I was feeling a bit shaky.
So to start off 2015 I'm heading to a 3 day yoga and meditation retreat to try to lock in all of that cumulative goodness that I acquired in 2014 and really start this year off right. I'm super excited to take a solo and leisurely drive up the coast, have a few days with no cell service, practice lots of yoga and meditation, eat all organic, vegetarian meals, have time to hike in beautiful Salt Point State Park and then cozy down each night with a good book and a warm bubble bath all while surrounded by the beauty that is coastal Northern California. I mean really, doesn't that sound divine?
But before I head out, I thought I'd leave you with a few links to my blog posts, below, summarizing what I focused on in January 2013, two years ago. That year the focus was on food, so I did the 3-week Whole Living Detox which was amazing. A lot of prepping and cooking each Sunday, but so worth it as you'll see in my four summary posts below which are chock full of all of the amazing recipes and photos. And the three habits that seemed to make such a difference for me back then, I'm proud to say are still 80% a part of my life 2 years later! When I return from my 3-day yoga and meditation retreat I'll be picking out a few of my favorites from that detox to include in my weekly menus throughout the rest of January to keep my healthy momentum going, so stay tuned.
This soup recipe is from the cookbook, Soup; Superb Ways with a Classic Dish, and is super easy to make...well beyond mincing up two onions. Get out those swim googles so you don't cry like a baby and risk chopping your fingers. It does take about 90 minutes to cook though, so best to make it on a weekend and eat it as leftovers during the week. It holds up well for about a week and also freezes perfectly...I often make a double batch.
Breakfast...my go-to choice here is a smoothie and a hard-boiled egg. The beauty of this plan is that I make a full batch of smoothies up and boil/peel all of my eggs on Sunday so all I have to do is grab them out of the fridge in the morning and enjoy while I'm getting ready (see - efficient with morning getting ready time too!). My smoothies are pretty straightforward...for 5 smoothies I puree 2-3 bananas, a mix of 2-3 frozen fruits (blueberries, pineapples, peaches, mangos, whatever you prefer), about a cup of OJ, another 1-2 cups of almond milk, a Tablespoon or so of wheat germ and a sprinkle of cinnamon and nutmeg. If you want higher protein then you can also add a couple spoonfuls of almond butter or peanut butter. Basically you want a full blender to make 5 servings...then pour them into 3 glasses (freeze the other two so they last until the end of the week) and put saran wrap on the top, making sure to push the saran wrap down to the surface of the smoothie so no air gets in and pop them in the fridge. For the eggs I simply boil them up, peel them, sprinkle them with salt and pepper and pop them in an air-tight container in the fridge. In the morning I just microwave my egg for about 20 seconds (I prefer them a bit warm, stir up my smoothie (they can separate a bit in the fridge) and enjoy! All of this prep takes 20 minutes max once you get in a routine. Easy breezy.
So if it happens to you whip up this dish, because as the name of it suggests, the zucchini kind of disappears within the orzo and it helps you use up lots of zucchini if you're lucky enough to have one of those neighbors who keeps bringing you baskets- full! It's also a great dish if you're trying to sneak some veggies into the kids as I know you parents often need to do.
The original recipe can be found here, but I've also copied it below with a few very minor adjustments (including the addition of grilled shrimp).
I know, I know...soup often isn't top of mind as we head into the warmer Spring and Summer months but this soup is so refreshing because of the fresh lemon that it really works all year long. The original Bon Appétit recipe doesn't call for the addition of Spring peas but I think they brighten up the dish even more. I also made a few other small tweaks, so my adapted version is below:
The 2013 Whole Living Detox is still in full swing in the SavoryGirl household...two weeks down and one to go! I'm still feeling pretty great...the turbulent tummy and headaches of week one are gone and I'm still sleeping really well. I'm not waking up naturally as easily and early as I did week one, but I guess it's to be expected that your body would adjust. I don't think I've lost any more weight but I have maintained the same weight since week one so certainly not gaining any back. Week two brought back gluten-free grains, fish and the sweet relief of real breakfast again which made me extremely happy. Breakfast is by far my favorite meal of the day so the smoothie-only breakfasts of week one were a little tough!
The Cardamom Quinoa Porridge with Pears and Toasted Almonds shown above was really good and probably something I'll continue to make even after the cleanse is over. Kind of like oatmeal, but a bit lighter and more savory. Christian could practically live on pancakes so he was thrilled to see them included in this week's menu and these healthy Banana-Oat Pancakes with Orange Segments and Honey did not disappoint! Nice and crispy on the outside (which I love!) and fluffy on the inside. The only thing we would likely omit next time around is the coconut...the unsweetened coconut flakes that we can usually find are just too large and firm so it kind of messes up the texture you're looking for in a pancake.
One of our first meals this week was this Baked Salmon in Coconut Broth served with brown rice and thinly sliced carrots, red onion and bok choy. In theory this sounded delicious, in reality it was a bit bland. So we had to really season up the broth with red pepper flakes, salt and pepper. Once we did that it was quite tasty and clearly a very healthy and wholesome meal.
So, on to the important stuff...how has the food been? Honestly, completely delicious...not a dud recipe in the bunch. The one thing that was tough was having only smoothies for breakfast...left me pretty starving by lunchtime but I think that ends this week. But before we head off to Week 2 here's a run-down of some of our favorites from Week 1: