I am starting out the new year on a regimen of healthy eating. Not that I don’t eat healthy all of the time, because I would consider my diet pretty nutritious. However, over the holidays, I do indulge way more than normal. I have found that adding sugar to your diet can be quite addicting! I am usually an occasional dessert or sweet eater, but after the influx of goodies consumed during the holiday season, it started to become an automatic ritual having a bite of something sweet after a meal. This is a habit I want to break quickly!
To start off this new regimen, I am doing a 5-day Nutritional Cleanse. The program I have put together consists of 3 days having two meal replacement shakes and one healthy meal with light snacks in between. This will be followed by two Cleanse days, ridding my body of toxins and allowing my digestive system to take a “break”. It is what I consider a “jump start” to a healthier lifestyle so that I can begin with a clean slate. I get my products from a company called Isagenix which is a health-and-wellness company that makes scientifically based products. I strongly believe in living with regular healthy eating habits to control weight and maintain a strong body. However, I understand that no matter how healthy you eat, there are still environmental toxins that enter your system and I feel that it makes sense to flush them out every once in a while. Hence my 5-day program!
After the 5 days, I will be continuing on a low sugar diet. I will be posting the recipes that I make to assist me in this endeavor, so feel free to join along if you are so inclined. I promise it will include fresh, wholesome food that is abundant with flavor and is delightfully tasteful! To start out with an enticement, I am posting this recipe for a Quinoa Veggie Bowl with Bitchin’ Sauce. It is amazing! Packed with nutrition and wonderful gifts from the garden, it is sure to satisfy.
Quinoa Veggie Bowl with Bitchin’ Sauce
Serves 4
Ingredients
- 2 cups rainbow quinoa, cooked
- 3 golden beets, quartered or halved
- 3 large radishes, thinly sliced
- 1 tablespoon olive oil
- 1/2 rotisserie chicken, boned, skinned and broken into bite-sized pieces
- 1 can chickpeas, drained and rinsed
- 2 tablespoons pesto (homemade or store bought)
- Kosher salt and freshly ground pepper
- 2 kiwi, sliced
- 1 avocado, sliced
- 1 jalapeño pepper, sliced and seeded if desired (optional)
- 1/4 cup pecans, toasted
- 1/4 cup pumpkin seeds, toasted
- Parmesan cheese, freshly grated for garnish
- feta cheese, crumbled (optional)
- fresh herbs – combination of dill, parsley & cilantro, chopped for garnish
- 1/3 cup almond butter
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon grated fresh parmesan
- 1/3 cup fresh cilantro
- 1 teaspoons low-sodium soy sauce
- 1 small clove garlic
- 1/3 teaspoon chili powder
- 1/4 teaspoon paprika
- Kosher salt, to taste
Directions
- Combine all ingredients in a high powdered blender or food processor and blend until completely smooth or creamy. Add water as needed to thin the sauce out. The sauce should be the consistency of hummus or just slightly thinner. Taste and adjust the salt to your liking. The sauce can be stored for up to a week in the fridge.
- Preheat the oven to 400°. Peel the beets and cut them into wedges keeping 1/2″ of the stem intact. Place the beets on a baking sheet and toss with the olive oil, salt and pepper. Place them in the oven. On a separate baking sheet place the chickpeas and toss with 2 tablespoons pesto. After the beets have roasted for about 15 minutes, add the chickpea pan to the oven and turn the beet wedges over. Roast for another 15-25 minutes or until the beets are tender and caramelized and the chickpeas are toasted.
- To assemble the bowls, divide the quinoa between bowls. Add the chickpeas and toss together with the quinoa. Add the chicken, beets, radish slices, kiwi, avocado and jalapeños, if using. Sprinkle pecans, pumpkin seeds, Parmesan cheese. and feta, if using. Serve with the Bitchin sauce.
(click here) for printable recipe