Week 1 of my March #SpringCleaning detox is officially over. Let me tell you, it was ROUGH. I was a cranky irritable grump for most of the week, suffering major withdrawal symptoms from sugar and caffeine (as it turns out, I need more than one cup of coffee a day). I missed being able to munch on chips while watching the latest episode of O.J. I missed the comfort of a glass of wine after a long hard day. I missed my weekly breakfast scone, the occasional chocolate after lunch and the comfort of delivery dumplings.
Rather than being a complete stickler for the rules, I’ve been somewhat flexible. Friday night, I had a few sips of a cocktail while toasting to a friend’s success. I had a small slice of cake while celebrating my aunt’s birthday. On one a particularly painful day, rife with headaches, soreness (from hitting the gym much harder than I have in a few months) and meetings, I allowed myself a bit of extra coffee. My aim is less abstemious, more sustainable: the ultimate goal is to make healthy eating a regular part of my lifestyle, rather than a punishment for gluttony. (I know this detox kind of started out that way, but I’m hoping to transition … we’ll see how that goes.)
Sunday, my body finally began to adjust to this more healthful way of life, and I no longer woke up with a headache or a foggy brain. I’m still not feeling as though I’ve metamorphosed into a beautiful toxin-free butterfly, but I no longer feel like a shlumpy caterpillar. I guess that’s progress …
And what have I been eating? A lot of breakfast smoothies, a few salads and ton of this bomb-diggity parsley vinaigrette. It’s a simple mix of lemon, garlic, parsley and olive oil, spiked with harissa for a burst of spicy, vinegar-y flavor. I used it as a dressing for a quinoa “bowl” I made, but it would be delicious on anything and everything: fish, meat, roast vegetables — hell, it’d even be a great dipping sauce for bread (tear, tear). It takes no time at all to make, which means it will be a staple in the bites out of life kitchen, detox or not.
More detox-related posts:
Detox Day 1: Some New Beginnings
Detox Week 2 Recap (plus gorgeous roasted carrots!)
Harissa-Spiked Parsley Vinaigrette
Ingredients
- 2 cups (packed) flat-leaf parsley (leaves and stems)
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon harissa
- salt and freshly ground black pepper
Instructions
- Combine all of the ingredients in a food processor or blender until well blended.
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