In my last post, I covered why Adam and I are doing this 28 day detox. I also talked a bit about our breakfasts and lunches, but left the main meal, dinners, for this post.
Before I get there, we feel there’s a few things we should update you on as we continue to detox. First, if you’ve never done it before (and even if you have) please know that detoxing will make you feel sick for at least some period of time. Adam and I both got sick this week, partially because it’s winter and going around, and partially because our bodies are shoving toxins out of them and that makes you feel just oh-so-terrible. While detoxing overall has been a good experience, I don’t want to hold out on anyone and make it seem like its all rainbows and sunshine. I’ve felt horrible the last few days, but, thankfully, that seems to be passing now.
Also, one more thing we wanted to share, since we’re in the habit of not sugar coating things, the meals involved with this detox take a bit of prep time. We’re use to doing meal prep on a daily basis; as I said before, we try to buy ingredients, not prepackaged foods. That means meal prep. We’ve had to spend some extra time for this detox planning out all our meals and deciding what we wanted to do while keeping in mind what is cost efficient (because we’re on a budget and already spend a pretty chunk of change on our food each month). Needless to say, that leads us into dinners, where I hoped we could make up some time and money by making large batches of meals to provide leftovers for later days. Here’s a few dinners we’ve had the last two weeks.
This was one of the first meals, and it was delicious. We’re trying to maintain our seasonal and local buying habits while doing this detox, so root veggies are a reoccurring theme for us. I mean what else do you eat in Wisconsin in February? So, we roasted up some potatoes and rutabagas-seasoned lightly with salt, pepper, and cumin. Then I made stuffed peppers. I didn’t measure anything because I was mostly using up random odds and ends but here’s what we put in this time: brown rice, frozen spinach, cut up bison brat, and homemade tomato sauce. Bake it all together for an hour or so, and bam, dinner is ready! *Note, we baked the peppers for a while first and then added to root vegetables so as to not over cook them.
Potato & Leek Soup:
We make a lot of soup at our house. I love soup; it’s easy, makes a lot of leftovers, and it’s yummy-especially in winter. This recipe became a favorite after I wanted to make a meal for a vegan friend of mine. Basically, I cut up 3-4 potatoes, 2 carrots, 1 onion, 1 large leek (or 2 small ones), and saute them all in a pan (using oil) for a few minutes. Then, add stock to cover the vegetables, add some salt, pepper, and herbs, and simmer away. My original recipe has a part to add some flour to thicken the soup a bit, but since we’re gluten free for these 28 days, we skipped that part this time around. It was still really good.
Adam says I should call this dish fried cabbage, and so I am. We made up this recipe after we looked at a few different cabbage ones online. We love cabbage-it’s such an underrated vegetable. We also got everything for this meal locally, and it tasted that much more amazing because of it.
For this, I chopped up an entire head of green cabbage, 3 small onions, 3 nice carrots (both orange and yellow ones), and 3 cloves of garlic. Add some oil to a pan, and put the garlic and onions on first-let them cook for a while. Add the carrots and cook a bit longer, and then add cabbage last. Put the lid on and steam it all through. Add salt and pepper-this night I was feeling a little daring and so I added some cumin too. All said and done, you have a nice one pot meal that’s tasty and healthy.
Butternut Squash Soup:
This is one of my favorite soup recipes-I make it anytime we have extra squash in the house. It’s so ridiculously easy, and it makes a ton of soup!
Peel and chop in chunks 1 large onion, 1 large butternut squash, 2-3 potatoes (we leave the skins on ours), and 2 stalks of celery. We didn’t have any celery handy this time so I used celeriac (commonly known as celery root-a root vegetable that looks nothing like celery, but smells and tastes similar) instead. Anyway, put some oil in a pot and add the chopped vegetables; saute for around 5 minutes or so. Then add stock to cover all the vegetables and cook until tender. After the vegetables are cooked, let cool slightly and then blend half the soup in a blender and add back to the rest of the soup. This gives the soup a thick, creamy texture while retaining some nice pieces of vegetables. I season the soup with some salt, pepper, basil, oregano, and parsley leaves.
You’re probably wondering what the little pancake thing at the bottom corner of the picture is. Well, that is my first attempt at making flat bread with quinoa and amaranth. Adam and I gave it a good try, and they didn’t turn out too bad. However, I will happily give the link to the original blog post I used here, as there is a much better description of how to make this gluten free bread than I could describe. Adam and I are just testing the waters for making our own flat bread, and to tell you the truth, I just miss bread in general.
These four recipes are our favorites over the last two weeks, and I’ve made both of the soups before. It’s really not that hard to eat dairy, gluten, and sugar free if there’s a little thought and creativity behind the meal planning and prep; plus, Adam and I make it a point to try new foods because who knows-the next meal might just become a new favorite.
We’re going to try and be a little more creative over the next couple weeks as we round out our detox. Hopefully some of these meals will stick around and become family favorites that we cook again and again.
Stay hungry, local, and seasonal friends!