It's detox time once again. We do this twice a year - except it's been while for me cuz I didn't do it while preggers or nursing. I have my handy list of recipes and snacks to get us through two weeks of no sugar, wheat, corn, potatoes, dairy, meat (except white fish), fruit (except lemon), caffeine (I don't do caffeine anyway so this isn't a difficult one for me), no preservatives, food coloring etc. etc. So what can I eat?? Brown rice, beans, water, veggies, water, vinegars, olive oil, water, herbs and spices, lemons, almonds, water, olives, lentils, and more water. It sounds kinda bleak but thats why I keep my list of recipes and try to add to it whenever I can. Gotta keep it as exciting as possible so you don't feel hungry or like you're missing out on anything. There are some recipes here where I talked about it previously. I do feel fabulous after two weeks so it is well worth it.
Whole Living Body + Soul are also doing their version of a detox and challenge which is a pretty good way to start off the year. I'm committing to trying a new grain and veggie in a dish every week. There are so many grains and veggies out there and we all tend to cook what we are familiar with and miss out on the abundance. How often do you put escarole in your shopping cart?? You know how easy it is to add it to a soup? Anyway, I'll keep you posted on my cooking experiments.
Hubby came home with some fresh wild caught fish the other night (store bought - don't want you thinking he's fishing out of the Potomac) so I flipped through a few books and I found a dish that ended up being great (as far as the detox diet is concerned) and super fast - I used my panini press (or contact grill as it is also called). It's from Raichlen's Indoor Grilling and this happens to be the first recipe I've tried from this book. I don't know if you've ever seen his show but the man knows grilling - oh just discovered he has a blog. When Jack was only a week old they had a special on the PBS Create channel where they aired his show all day because the 4th of July was that week...I have no idea how many of his shows we watched...pretty much all day...everything looked and sounded amazing! He was filming from the Greenbrier in West VA which we ended up visiting in August and I was so hoping he would be there filming but no...oh well. Apparently he's filming in CO this June. Hmmm. Poor hubby wants an outdoor grill so bad (we live in a condo). Anyway, here's the recipe...
Blackened Tuna (or mahi mahi, etc)
1 TBS coarse salt (kosher or sea)
1 TBS garlic powder
1 TBS onion powder
1 TBS sweet paprika
1 TBS dried oregano
2 tsp dried thyme
2 tsp freshly ground black pepper
1 tsp freshly ground white pepper
1 tsp cayenne pepper
4 tuna steaks (each 1 to 1 1/4 inches thick and 6 oz)
2 TBS butter (I used olive oil)
Lemon wedges
Make sure your fish is wild caught etc. (look here for the safe fish low down). Mix the first 9 ingredients together - it's got kick so use less cayenne if you don't want it too spicy hot. Trim skin or dark or bloody spots off fish and rinse and pat dry with paper towels. Brush with butter or oil and sprinkle seasoning mix all over on fish, pressing it on with your fingers. Store any remaining seasoning in airtight container - it will keep for several months. Heat up your contact grill on high and cook fish for 3-5 minutes for medium rare. I cooked mine for about 3 minutes and they were medium so just keep in mind that all grills cook differently. Serve with lemon wedges. He also includes a tartar sauce recipe but it's a no-go on the diet so I'm not typing it out.
Whew...so I was a little long winded today. Sorry 'bout that. Enjoy the fish!
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