Wild Rose Herbal D-Tox - Day 4

First thing this morning, I went out grocery shopping for some much needed ingredients in order to make my detox a little more interesting.  I got home, put everything away, did some of my veggie chopping, and all of a sudden, it was noon and I hadn't eaten yet! 

brunch

veggie scramble (1 serving)
1 to 2 cups fresh veggies (the more the merrier!)
3 eggs, scrambled
coconut oil for cooking
salt and pepper
salsa (if storebought, find an organic brand that contains no sugar or vinegar) 

1. Cook veggies until desired consistency in hot, oiled pan.
2. Add eggs, salt and pepper and scramble until ready.
3. Enjoy with a nice spoonful of salsa!

My chopped veggie container has all these vegetables, chopped up and ready to cook: 1 medium zucchini, 1 medium red onion, 1/2 red pepper, 1/2 green pepper, 1/2 yellow pepper, 7 garlic cloves.  This veggie mixture is really awesome with eggs as well as rice or on their own!

dinner

creole steak with roasted vegetables (2 servings)
2 steaks of choice
olive oil and spices
2 small sweet potatoes, diced 1/2"
2 small white potatoes, diced 1/2"
1 medium red onion, sliced
1/2 fennel bulb, sliced 1/4" strips (fennel has a smell/taste similar to black licorice.  Just slice the bulb lengthwise in 1/2, then slice.
coarse sea salt and pepper
olive oil, for drizzling

1. Rub a little extra virgin olive oil and spices on steaks.  My very awesome sister Chantal gave me some spice mixtures for Christmas.  One of them is creole spice and it was great on our steaks.  I'm not going to give cooking instructions for steaks, it all depends on thickness, how you like 'em done, so I'll leave the spicing and cooking details out as you can spice it up per your taste and cook it how you like it!  I don't have a barbeque right now, so it was in a cast iron pan on my gas stove, which did a very good job.
2. Let steak sit until time to cook.
3. Put all veggies in a cookie sheet, drizzle generously with olive oil, salt and pepper.
4. Bake at 450 degrees for 20 minutes, turn.  Bake another 20 minutes.
5. After you've turned your veggies, start on your steaks.  When your steaks are cooked, put them on a hot plate and cover them with aluminum foil for about 10 minutes.
6. Enjoy dinner!

Wild Rose Herbal D-Tox - Day 3

Well day number three and I'm feeling good.  I don't have the same types of cravings as I used to have when I first started to do this d-tox a few years ago.  I already have cut out a lot of the foods that are a bit difficult to give up, such as breads, pastas, pastries, etc...  At this point in the d-tox, it's normal to have a light lingering headache for a few days and to feel depleted of energy.  If you're doing the d-tox and feel this way, it's just your body using up its energy to do some hard-core d-toxin', it's a good thing!  This will go away within a few days and then you'll feel better than ever.

breakfast

gluten-free blueberry-oat pancakes (2 servings - makes 8 small pancakes)
1 cup slow cooking oats
4 eggs
1/2 teaspoon cinnamon
1/2 cup blueberries
coconut oil for frying

1. Put oats, eggs and cinnamon in blender.
2. Mix until it becomes a smooth batter.
3. Pour into a small bowl and fold in blueberries.
4. Heat frying pan to medium high and add coconut oil to coat bottom.
5. Pour batter by the large spoonful into the hot pan.
6. Cook for a couple minutes, turn when the bottom is light brown.
7. Do the same for the other side and presto!

I used fresh blueberries and the burst of flavour I got from every bite was great.   I ate them with only a butter spread and it was very flavourful with the blueberries, no syrup needed!

lunch

I was in a rush around lunchtime, getting my dinner prepped up to bring the my in-laws for my father-in-law's 65th birthday supper.  So I grabbed 2 of the four leftover pancakes and topped them with almond butter.  They were equally as good at room temperature.

dinner

lime chicken wings and fresh salad with strawberry vinaigrette

chicken wings

1 lb chicken wings

coat well with coarse salt and pepper

lime wedges

1. Coat baking sheet with olive oil and place chicken wings on a single layer.
2. Bake at 475 for 20 minutes.
3. Turn and bake for another 15 minutes or until desired doneness.  
4. Serve with lime wedges.  The lime juice really livens them up!

strawberry vinaigrette 

7 medium strawberries

2 tablespoons olive oil

1 tablespoon lemon juice, freshly squeezed

1/2 teaspoon apple cider vinegar

1. Mix all ingredients in food processor until smooth.

This went very well with my salad comprised of spring mix greens, red onion, orange pepper and apple.

snack

We came home from our visit at 8:PM.   I put the kids to bed and I wanted a quick snack so I had my last two pancakes with almond butter.  I have to say that my diet today didn't follow the 80%-20% by food type that the d-tox suggests, however, I did stay within the allowable foods from the Wild Rose Herbal D-Tox and I'm proud of that!  I even passed on the birthday cake, and that's easier said than done :)

Wild Rose Herbal D-Tox - Day 2

Day # 1 of the D-Tox done and it was quite easy.  I didn't find it difficult to follow the eating plan and I slept really well last night: playing outside in a snowstorm last night probably helped that!

I allow myself the maximum 2 cups of coffee in the morning, as per the D-Tox.  It really helps to boost my energy when I get to work in the morning.  Maybe one day I'll cut it out, but enjoying it for now.

DAY 2

Breakfast
oatmeal w/fruit & nuts (see yesterday's breakfast)
note: If you haven't tried these yet, you need to buy the Organic Power Berries Blend from Superstore.  They are in the "frozen fruit" section, not in the "health food" section.  The blend is cherries, blueberries and blackberries, simply delicious!  Eat them whole on hot cereal or yogurt.  Blend them up to make a sweet berry syrup or use the fruit in smoothies.

Lunch
triple b (1 serving)
1 cup brown rice, cooked
2 cups broccoli florets, steamed
1/2 cup black beans, cooked
sauce: 2 tablespoons Bragg's Soy Seasoning & 1/2 teaspoon chili flakes

If I haven't pre-made my lunches, I basically grab whatever I have in the fridge that will be quick.  This morning, I grabbed some leftover brown rice and cooked broccoli from the fridge.  I also grabbed a frozen bag of black beans from the freezer (instead of buying canned, I cook a large batch at a time and then freeze in 2 cup portions.  It's healthier as well as much more economical!)  I then made my sauce mixture in a small container and badabing badaboom, lunch is ready. 

Snack
Apple

Dinner
roasted vegetables w/salmon (serves 2 or 1 very hungry detoxer)
1 medium sweet potato, cubed
1 small zucchini, large cubes
handful of snap peas
1/2 red onion, sliced thickly
2 garlic cloves, diced
1 teaspoon fresh rosemary, chopped
salt and pepper
1 can salmon (or 2 servings of salmon)

1. Put all the ingredients in a 9 X 13 casserole.
2. Drizzle lightly with olive oil and toss.
3. Bake at 450 degrees for 20 minutes, turn, bake 10 more minutes.

I baked these at a high heat so the vegetables would caramelize and turn sweet.  I ate half of the vegetables with half a can of salmon, as I had some in the cupboard, so I added that to the mix before serving.  

This was absolutely delicious.  Each bite with a piece of roasted garlic is like magic!  We should eat like this all the time.  Having a piece of leftover salmon in this mixture would be beautiful!

Snack
I was quite hungry in the evening so I ate the second half of what I made for dinner.

Wild Rose Herbal Detox - Day 1

Back in December, I had decided to do the Wild Rose Herbal D-tox program(you can buy it here) since I hadn't been feeling well. With the holidays coming up, I wasn't very successful - I stopped after 3 days. While I always eat quite healthy, following a detox takes a little extra determination.

At the end of each day, I will write down what I ate for the day.  I'm hoping this can help someone who wants to try and follow this D-Tox program, or just plain eat healthier.  I like to keep most of my meals pretty simple as I end up making two meals most of the time: one for me, and one for hubby and the boys.
Note: All of these Wild Rose Herbal D-Tox recipes will also work with the Wild Rose Cand-Aid program.

DAY 1

Breakfast
oatmeal w/fruit & nuts (1 serving)
1/2 cup steel cut oats (or any type of oats, just not instant)
1/2 cup unsweetened vanilla almond milk
1/2 cup frozen berries
1/2 cup roasted almonds (350 degree oven for 15 minutes)
1/4 teaspoon cinammon

1. Cook oats as per directions:  For steel cut oats, add 1/2 cup oats to 1 1/2 cups boiling water and simmer for 20 minutes or until desired consistency.
2. Put oats in bowl, add berries and they will thaw quickly.
3. Add milk, almonds and cinnamon.
4. Stir and enjoy!  Serves 1.

Lunch

I didn't take the time to make my lunch for work today and Teriyaki Experience is the only take-out option for me on this eating plan.  They cook with water, have brown rice and use fresh ingredients.  I just ask them to omit the mushrooms.  I also brought my own sauce which is a mixture of Bragg's Soy Seasoning and chili flakes.

Supper
chickpea salad with lemon dressing (1 serving)
-4 big handfuls organic salad
-red onion, sliced (use as much of these as you can eat, much healthful benefits including anti-inflammatory)
-1 cup roasted chickpeas (2 cups chickpeas tossed with 1/2 tsp olive oil and sprinkled with salt, pepper, chili powder and garlic powder.  Bake at 425 deg for 30 minutes, turning them after 15 mins.  Use one cup for your salad and keep the other half for snacking!)
-1 cup grape tomatoes
-1 apple, chopped
-1/2 cup cilantro, chopped

dressing:
1 tablespoon fresh squeezed lemon (I squeeze a bunch at a time and have a ready-made container of it in the fridge).
1 tablespoon extra virgin olive oil
1 teaspoon apple cider vinegar
1/4 teaspoon dried mustard

1. Mix dressing ingredients together in a small bowl with a fork.
2. Put all your salad ingredients in a big salad bowl.
3. Pour dressing, toss and enjoy!  

I've received lots of comments at work that my salads are huge!  Most people don't believe they could eat that much at once, so if this is too much for you, just size it down.  I find if I want to stay satisfied with a salad, it's gotta be big!

Snack

strawberry-almond rice cakes (1 serving)

2 brown rice cakes, unsalted

2 tablespoons almond butter

2 large strawberries, sliced

This is a sweet and satisfying treat!

Beet Hummus

Time spent in the kitchen is what makes the holidays.  The wonderful food we prepare to share with family and friends over laughter and love.

Tonight, Christmas Eve will be spent following the tradition of the past few years of going to my sister's house where everyone brings appetizers, desserts and drinks.  The kids all look forward to this evening as do we.

This year, I was going to make two dips.  Well, two turned into many.  I made fruit salsa, guacamole, baked eggplant dip, sundried tomato hummus and last but not least, beet hummus.  This is simply a beautiful dip and if you love beets, you will love this dip!

beet hummus

2 cups chickpeas (if using canned, drain and rinse)
3 medium beets, roasted 
    - To roast, wrap unpeeled beets in tinfoil.  Place on baking sheet in 400 deg oven for one hour.       
      Remove from oven and let sit until cool.  Remove from foil, peel will slide of very easily.
1/4 cup tahini
5 cloves roasted garlic
    - Put a whole garlic bulb in the oven with your beets, unwrapped.  Take them out when soft, 30-40    
      minutes.
3 tablespoons olive oil
juice of 1 lemon
1/4 teaspoon salt

1. Put all ingredients in food processor and pulse until desired consistency.
2. Serve with chips, crackers, rice cakes or as a side to mashed potatoes...yum!

Thank you to all who read this blog in 2012, last week marked the 1000th view,  and that was very exciting for me!  I love seeing how people from all over the world can come across this site: Canada, USA, Russia, Australia, Germany, Poland, UK, France, Ukraine and Israel.  From my kitchen to yours,  Happy and Safe Holidays to you and yours....Monique xox

Butter Chicken with Chickpea Flatbread

I'm surprised I haven't posted this recipe yet.  It has been a family favourite for a few years now.  I've made it in Mexico, Guatemala, Nicaragua and Costa Rica.  I've made it for many friends and it's always a big hit.  Gluten-free, very healthy, hearty, what more can you ask for? 

This whole recipe freezes very well.  Double the recipe and store some in the freezer!  I put it in individual containers with rice on the bottom and sauce on top.  The flatbread freezes very well also, I put them in ziplock bags, separated by parchment paper.

butter chicken

3 tablespoons butter
1 onion, chopped
1/2 teaspoon cinnamon
2 cloves garlic, minced
2 teaspoons ginger, freshly grated
1/2 teaspoon ground turmeric
2 teaspoons chili powder
1 teaspoon crushed chilies (optional for heat)
2 tablespoons cilantro, chopped
1 pound skinless, boneless chicken (thighs or breasts), cubed
1/3 cup almond flour (you can also use almond meal)
1 1/2 cup tomato puree (or 10 oz can tomato sauce or crushed tomatoes)
1 cup tomato, chopped
curry powder, and salt to taste

1. Heat a large saucepan and melt butter until frothy.
2. Fry onions and cinnamon for 5 minutes, until onions turn soft
3. Add garlic, ginger, turmeric, chili powder, crushed chilies and cilantro.  Stir for a couple of minutes.
4. Add the chicken and cook until the chicken turns white
5. Add ground almonds and tomatoes.  Mix well, cover and simmer for 20-30 minutes.
6. Taste, and add curry powder and salt to taste.

Yield: 5-6 servings

The best way to prepare this recipe is to get all the ingredients measured and combined in bowls in the order they are added to the recipe (garlic, ginger, turmeric, chilli powder, crushed chillies and cilantro in one bowl, etc.)
This tastes even better the next day.  If you're having friends over, make this the day before, then store in the fridge.  Come the next day, cook your rice and flatbread and re-heat the butter chicken.  More time for drinking wine with your friends!


chickpea flatbread

3/4 cup chickpea (gram) flour
1/4 cup olive oil
1/2 cup water
small handful fresh coriander, chopped
zest of 1 lemon
juice of 1 lemon

1. Put the flour in a bowl and pour olive oil into a well in the middle.  While whisking, add the water. 
2. While still mixing, add the lemon zest, lemon juice and coriander.
3. Drop by spoonfulls onto a oiled frying pan on medium high and cook a couple of minutes per side.

If on Candida diet or Wild Rose Detox program, you might want to omit the flatbread until you've reintroduced flour.

Celery Storage

Well the Christmas tree is up, the outside lights are on, shopping almost done, and  I haven't been cooking up anything fancy these past couple of weeks.  I've been eating lots of salads, fruit and smoothies.  Keeping it simple during this busy time of year.

Celery has always been one of these vegetables that I put in the drawer, used whatever I needed for a certain recipe, and the rest would go soft so quick.  I knew about this trick, but never really bothered with it.  Now that I buy organic veggies, I'm more attached to the coins that I've spent if we don't eat it, so no more of that!  If the celery is washed, cut and ready to eat, I don't end up throwing any out.  So easy to put on our plates as a side with some baby carrots, and I always pack some for my snack at work.

1. Wash celeri.
2. Cut into preferred serving size
3. Place in container and cover with cold water
4. Put in fridge and it they will keep well over a week and remain nice and crunchy!