Detox Day 5: I would kill for a #@&*!#$ cookie right now.
Yay! I’m detoxing right now! Life is great! I’m SO HEALTHY AND HAPPY!
This is what you’d expect me to be saying, right? Because people get that obnoxiously smug glow when they cleanse, right? Well that’s not the case over here today. Today I’m feeling a little more:
The truth is, well, you read it above— I really want a cookie. And some bread. And maybe a slice of pizza. Or a steak.
It’s funny that when these things are “on-limits” I can easily turn my nose up at them OR I am able to indulge in just a little taste before having my fill. But now, after three days without sugar, butter, cheese or even a slice of toast all I want is to jam my face full of Chicken Tikka Masala and wash it down with a bowl of Peanut Butter Crunch before snacking on some garlic fries with a side of tacos.
I’m sure this is all just withdraw. I’m so used to relying on coffee to wake me up, a quick snack of crackers and cheese to get me through the afternoon and a sweet treat to celebrate the end of the day. In that way, I’m definitely feeling positive that I’m shaking up those habits and I guess that’s the purpose: to impose a sense of pause to reach for whatever is closest when I’m hungry, to bring the focus back on good whole foods.
But I still want a cookie. Right now.
Cravings aside, the detox is going well! The Hearty and Healthy Pancakes have been an awesome morning treat and I’m successfully navigating my snacktimes sans crackers and candy. I’ve also prepared a Lentil and Winter Vegetable Stew from a recipe from Sunset Cookbook that has been tastily filling my belly for lunch time. For dinner I’ve been eating Pasta and Meatballs! Ok, not really, it’s spaghetti squash and “Meat”balls, which are made from a surprisingly flavorful blend of quinoa, almonds, garbanzo beans, cardamom, and lemon zest.
Detoxing or not, you should check out these recipes because they’re easy and delicious ways to incorporate a good dose of veggies into your meal!
“Spaghetti” & “Meatballs”
- Using fork puncture the outside of the squash about 10 times all over.
- Pop that baby WHOLE into a 350-degree preheated oven.
- Take out an hour later and let cool until you can touch it comfortably with your hand.
- Slice the squash lengthwise and remove the seeds gently with a spoon.
- Use a fork to remove the squash from the skin. You’ll see that the squash peels away in spaghetti like ribbons!
- Heat up a bit of olive oil and sautee your serving of “spaghetti”. Season to taste with S&P.
“Meatball” Ingredients (adapted from Food52)
1 small yellow onion, diced (or 1/2 large)
2 cloves garlic, minced
1/2 cup walnut pieces
1/2 cup quinoa ( or if you’re not detoxing, breadcrumbs or Panko_
15 ounce can garbanzo beans, drained & rinsed
Zest of 1 lemon
1 large egg
Sea or kosher salt & pepper
- Film the bottom of a medium skillet with olive oil and place over medium-high heat.
- Add the onions and a good pinch of salt. Sauté until softened.
- Add the garlic, walnut pieces, cardamom, sage leaves and Panko (or bread crumbs). Sauté, stirring often, until walnuts and garlic are fragrant, and Panko takes on a toasted color, about 8-10 minutes.
- Transfer contents of skillet to bowl of a food processor. Add the garbanzo beans and lemon zest, and pulse until well blended, but not puréed.
- Add the egg and pulse until nearly a paste-like consistency. Season to taste with salt and pepper.
- Line a baking sheet with parchment. Use a soup spoon to scoop out the meatballs, which should be about 1 1/2″ in diameter. You should get 16, and they will fit on one baking sheet.
- Bake for 25 minutes, rotating at the halfway point. They should be a bit firm and have a nice crust on the outside.
Putting It Together!
- Plate your sauteed squash like you would a pasta and top with the meatballs. I sprinkled a little basil and truffle salt on top for added flavor, but feel free to season to your own tastes! I also served mine with a side of sauteed kale and shallots.
Keep the Squash in Play!
Spaghetti squash is super delicious as a substitute in many pasta dishes. I personally love sauce way more than the noodles so it’s always welcome on my plate. One of my favorite ways to eat it is with my homemade tomato sauce topped with spicy sausage, basil and parmesan. Yum!