My January Detox: A Chef’s Food Cleanse, Week 4
By Carolina Santos-Neves
I did it! Four whole weeks living a life with almost no sugar, dairy or grains. Will I celebrate with my old favorite indulgence, a gooey hot fudge sundae? The surprising truth is I don’t actually want one.
Anyone who has read my weekly cleanse diary knows that I’ve been feeling better and better as January progressed. My relationship with food has changed tremendously in this short time. I’m enjoying what I eat more, getting full sooner, and have been cooking a lot more at home, which was one of my New Year’s Resolutions. And besides eating and feeling better, I lost over 4 pounds.
Just because yesterday was my last official day on this cleanse doesn’t mean I’m going to go back to my old habits. I know that I didn’t feel as happy as I do now, nor have as much energy. My skin and stomach issues have cleared up, and I actually look forward to my daily exercise routine. Plus, I’ve become addicted to some new veggie-based recipes, including this super easy Cauliflower Alfredo Sauce on Zucchini Noodles (watch the video above or follow the recipe below).
I hope my journey has motivated you to eat cleaner and more mindfully. It certainly inspired me to keep treating my body well. I’ll continue to post my healthy recipes on Instagram and tag Clean Plates and I would love to see your inspired creations!
1 cup of Coffee With Almond Creamer; 2 8-ounce glasses of water
Grilled Salmon; Sauteed Crimini Mushrooms; Roasted Artichokes
Oven Roasted Brook Trout, Brussels Sprouts & Zucchini With Basil Cheese-less Pesto
Exercise: 55-minute total body conditioning and walked, totaling 4.96 miles
Coconut Chia Pudding; 1 cup of Coffee with Almond Creamer; 2 8-ounce glasses of water
Curried Cauliflower; Grilled Chicken; Kale Salad; Hard-boiled Egg
Yellowtail Sashimi; Spinach with Sesame Seeds; Steamed Edamame; Seaweed Salad
Exercise: 55-minute cardio dance class, walked totaling 4.63 miles
Kale-Coconut Avocado Smoothie; 1 cup of Coffee with Almond Creamer; 2 8-ounce glasses of water
Chopped Kale Salad with Pinenuts; Roasted Brussels Sprouts; Roasted Salmon Filet
Eggplant Caponata and Broccoli Puttanesca; Roasted Curried & Coconut Cauliflower; 3-Seed Quinoa Pilaf with Cauliflower-Alfredo Sauce
Exercise: 55-minute cardio dance class and walked, totaling 4.22 miles
2 cups of Coffee; 2 8-ounce glasses of water
Soft Scrambled Eggs; Roasted Broccoli; Caramelized-Onion Cauliflower Rice
Oven Roasted Brook Trout; Arugula Salad; Roasted Green Beans with Saffron-Coconut Sauce
Exercise: 1 ½ hour yoga class and walked, totaling 2.79 miles
Kale-Protein Smoothie; 1 cup of Coffee with Almond Creamer; 2 8-ounce glasses of water
Grain Bowl with Pickled Beets, Sauteed Kale & Roasted Brussels Sprouts; Roasted Salmon With Poblano-Pepper Sauce
Coconut-Milk Veggie Curry with Crispy Sardines
Exercise: 55-minute body-pump class and walked, totaling 5.03 miles
Avocado-Arugula Smoothie; 1 cup of Coffee with Almond Creamer; 2 8-ounce glasses of water
Cauliflower Rice with Toasted Pumpkin Seeds, Dried Cranberries & Cilantro Cheese-Less Pesto
Green Salad; Cauliflower-Alfredo Sauce With Zucchini Noodles
Exercise: 55-minute cardio dance class and walked, totaling 3.60 miles
2 Poached Eggs with Sautéed Kale, Broccolini and Romesco Sauce; 1 Almond Milk Cappuccino; 2 8-ounce glasses of water
Arugula Salad with Toasted Pumpkin Seeds, Avocado & Roasted Brussels Sprouts
Braised Beef; Pan Seared Broccoli with Lemon; Sicilian Cauliflower
Exercise: 55-minute cardio dance class and walked, totaling miles 4.61
Cauliflower Alfredo Sauce With Zucchini Noodles
2 cups cauliflower, chopped into small florets
½ tablespoon extra-virgin olive oil
1 shallot, peeled and minced
1 garlic clove, peeled and minced
½ cup unsweetened organic almond milk
¼ cup nutritional yeast
juice of ½ lemon
½ teaspoon sea salt
4 cups cooked zucchini noodles
In a large pot of boiling water, cook the cauliflower in a steamer until tender, about 6 minutes.
In a small saute pan, warm the olive oil over moderate heat. Add the shallot and garlic and cook for 3 minutes, or until softened.
In a blender, add the cooked cauliflower, shallots and garlic, almond milk, nutritional yeast, lemon, and sea salt and process until thoroughly blended, about 30 seconds. Serve with zucchini noodles.