Saturday, February 1, 2014

Arbonne Detox Day 26, Fire Station Cookout



We spent our Friday night in the company of our good friends E+P (and the baby bump!), a few other great guests and some amazing food.  I let myself get a bit too hungry throughout the day, so I spent the afternoon over snacking.  It's kind of the first day since I started the "detox" that I grazed all day, and I paid for it with stomach pain.  Just goes to show, the way I've been eating lately is the way my body likes it, and I need to remember that!




My breakfast smoothie was good, but as I kept drinking it, I kept getting all these SEEDS in my mouth.  I couldn't tell where they came from, and I was freaking out.  After mentioning it to Josh, he made me realize I had put blackberries in it, and that's where the seeds came from.  Then, I felt kind of silly.  No more blackberries in the nutribullet smoothies.  They all collected on the bottom, and it was not nice.

For lunch, I made up a quick chocolate protein powder with some coconut milk and chia seeds.  I wanted it to be a very light lunch, because I went to yoga at noon at Barefoot West.  The class was amazing, but the light lunch caught up to me.  I headed to Kroger and grabbed groceries for the week, and I found these....



Usually, kale chips are way too expensive for me to waste my time.  Plus, I can make them easily at home.  However, they looked really good, and they were low in calories, so I snacked on these all afternoon.  I also broke out the hummus.  Like I said, couldn't stop grazing.


For E+P's cookout, I wanted to make something healthy, delicious and filling.  So, I cooked up a dish that's been on my "menu ideas" list for weeks.


Roasted Butternut Squash Salad

Ingredients:
1 butternut squash, sliced in half, peeled then cubed
1 can chickpeas, rinsed
1/4 cup raw pumpkin seeds
1/2 cup raw pecans
2 tsp olive oil
2 tsp dried dill
1 tsp cumin
1/2 cup cooked quinoa
3 cups spinach


  • Preheat the oven to 400 degrees (F).
  • On a large cookie sheet, cover with parchment paper then lay out cubed butternut squash, chickpeas and pumpkin seeds.
  • Drizzle olive oil, dill and cumin over the top.
  • Roast in the oven for 20 minutes, or until squash is soft and chickpeas are crunch.
  • Try not to eat them all directly off the pan.
  • Let everything cool completely.
  • Assemble.  Start with spinach, then add roasted items, then pecans and quinoa on top.





Once your salad is made up, you need a kick ass sauce.  I wanted something creamy, lemon-y and delicious!


This makes an entire jar full of salad dressing, so be warned.  You can cut it way back if it's too much for you.  The lemon will help it keep for several days, though.

Lemon Avocado Dressing

Ingredients:
juice from 2 lemons
zest from 1 lemon
1/2 cup tahini
1/3 cup olive oil
1 avocado
3 basil leaves
1/3 cup almond milk
(you can use water to thin it in the blender)
1 tbs maple syrup

  • Put everything in a high powered blender and mix until smooth.  Use water to thin to desired consistency.  Add salt and pepper if you like.  



An added bonus for the afternoon... I FINALLY took my Christmas tree down.  Yes, I got it down before the end of January.  I feel that is a victory.



When Josh got home, we headed over to the Fire House for the cookout.  It was great.  E+P had tons of roasted veggies and grilled portobello mushrooms.  They were delicious, and they went great with the salad, which everyone seemed to like.  The avo lemon dressing went over well, too, even if it was a bit on the thick side.




No,  I didn't drink.  I'm still mulling over my thoughts on alcohol.  One of the dinner guests brought over home made ginger beer (nonalcoholic), so I had to give it a try.  It was delicious!  It was sweeter than I was used to drinking all month, so I worked on this for hours and didn't end up finishing it.  I was super tasty, though.  





Yum!  It was a great dinner party, and the food was great.  I even managed to resist the beautiful bread and crackers.  This was plenty for me.  

The weekend is the last official days of the detox, so I'll have a final write up Sunday night.  Hope you all have a great weekend!

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