bites out of life

Spooky Red Velvet Cake Balls for Halloween*

*This title is kind of a lie. Yes, these red velvet cake balls are great for Halloween, especially with the creepy eye decorations, but you could also make them for Christmas (with red and green sprinkles perhaps?) or even for Valentine’s Day, if you top them with little decorative hearts.

I’m kind of a Grinch when it comes to Halloween. I startle easily (just ask Mili about plastic bags on sidewalks), so I’m not into weird things jumping out at me and making sounds. (True story: I walked into a Halloween store yesterday, and a gigantic spider animatronic jumped onto my leg — I literally ran out of the store screaming. I was on the phone with my mom and she thought I had been stabbed.) I don’t like wearing masks or heavy makeup on my face, nor do I like spending $50+ on a costume that I’ll never wear again. (Don’t even get me started on the “Sexy ” costumes for women … ) New York gets especially gaga over Halloween, so it’s unavoidable unfortunately, especially if I go to any bar in the city from October 15 onward.

The part of Halloween that I do like is the strangers-being-forced-to-give-you-free-candy part. In fact, if it wasn’t weird and creepy, I’d tack on to a group of kids and go trick-or-treating every year. But since that sounds like a quick way to get the cops called on you, I’ve resigned myself to buying a bag of Halloween candy each year on the offhand chance there are kids in my buildingÂ (obvi we all know what ends up happening: I sit in bed eating candy while catching up on my shows).

One thing we were strictly told to avoid as a child was eating homemade candy from neighbors. It’s sad, because homemade candy is the best. No strange preservatives or overly sweet, sticky caramel or whatever that spongy filling is inside Three Musketeers bars. While I’m still a bit daunted by the prospect of caramel-making, I’m all about making chocolate candy — bark is beyond easy, and truffles are pretty simple too. But I’d been toying with the idea of making cake pops for some time now, and after spotting this Food & Wine recipe for Halloween-themed red velvet cake balls, I knew it was on.

Making cake balls from scratch is a bit of a process, since there’s three different components: baking the cake, then making the binder that helps the balls keep their shape, then forming all of the balls and then coating them all in chocolate. Most recipes go the boxed cake + canned frosting route, which decreases the amount of work significantly. But I’m a huge pain in the booty and wanted to make them from scratch, so I took a few shortcuts in making these.

The cake recipe easily becomes one-bowl, thus saving you extra dish-washing. I also dropped the idea of using frosting as a binder (part of my logic: most frosting recipes require aÂ pound [!!] of powdered sugar), and instead just used plain cream cheese, jazzed up with a bit of vanilla extract. If you have children, it might be fun to let them shape the cake balls so that you don’t have to, but as it turns out, a glass of wine and an episode of Pretty Little Liars make this task go by quickly.

I will win zero Cupcake Wars with my cake decorating skills, so I just stuck an M&M onto each truffle to make “eyeballs” and called it a night. You could use food coloring and candy brushes to paint the truffles with spooky designs, or scatter black and orange sprinkles over them for a festive treat. The best part about these red velvet cake balls is that you can make them ahead of time, and they travel easily, meaning they’re perfect for bringing to a Halloween party. They are equally delicious while sitting in bed and watching TV — you know, if you’re into that. …

Butternut Squash Chili with Black Beans

Sorry for the impromptu hiatus, people. It’s been a whirlwind two weeks, featuring one very-much planned trip to Vegas to celebrate my birthday and one very unplanned trip to Maryland. In between, there has been zero time for cooking, and I’ve literally subsisted on delivery Thai, overpriced kale-and-quinoa salads for lunch, and food cooked by either my mother or my aunt.

With all that running around (but not actually running, boo) I’ve been craving some routine recently. I miss cooking dinner, I miss watching my shows, I miss waking up at the crack of dawn to work out, I miss eating planned out meals and–now you know it’s serious–I miss vegetables. While it’s definitely possible to eat healthy while traveling, I’ve been so off my game in the past few weeks that most of my vegetables came in fried potato form.

So I went and made the healthiest, heartiest thing I could think of: vegetarian chili. While my go-to version features three kinds of beans and carrots, this take tosses butternut squash and plenty of bell peppers with black beans and spices. The squash are a bit sweet, which balances nicely with the fieriness one expects with chili. Plus it’s full of vitamins, nutrients and fiber, which is perfect for getting me back on the clean eating track. (As long as you don’t go H.A.M. on the garnishes, ie. tortilla chips and avocado, while waiting for the chili to cook … not that I would ever do that.)

Given that it’s starting to get cold, I’m excited to warm up with a bowl of this butternut squash chili for dinner. And since I made a huge batch, I have enough chili for my lunches for the rest of the week, plus plenty to freeze for the next time life gets a little cray. …

Fall Quinoa Salad

Amid all of the running and cake-eating and turning 25, I’ve completely ignored the fact that it’s officially fall. It’s a shame, since I love fall produce — all the apples and winter squash and cabbage (include my beloved Brussels sprouts) and leafy greens and potatoes. They’re perfect for the heartier fare required by these brisk days and chilly nights.

To make it up to you all, here’s a dish that is so quintessentially fall that it’s in the recipe’s name. Full of sweet potatoes and apples, with sweet caramelized red onions and the tangy kick of apple cider vinegar, it’s flavorful, healthy and easy — the hallmark of a good recipe.

My aunt made this for us a year ago, and since then, I’ve been begging her for the recipe. She never mentioned that it was a Food & Wine find, though she’s changed it so much that I suppose she didn’t really need to. This version is more quinoa-heavy than the original salad, making it perfect for packing for lunch or as a side dish for dinner. It’s also much better on Day 2 and Day 3, when the flavors have a chance to meld.

So really what I’m saying is, this is one of those recipes you keep in your arsenal all season long, a perfect bite of fall. …

Red Wine Chocolate Cake + An Amazing 25th Birthday

Soooo I’m officially a quarter-century old you guys.

Yesterday was my 25th birthday, and it began with a 13.1-mile run in Central Park. When I signed up for a half-marathon 11 weeks ago, I wasn’t really thinking about all of the dedication, effort and patience it would take — it was just something I kind of wanted to do, and what better day to do it than your birthday?

Two loops of the very hilly Central Park is no joke, as it turns out, but I had lots of help to get me through: countless texts and emails with encouragement and advice, and a mantra from Nila that got me through all those inclines (“Run the hills” — it works for both running and for life, and I literally whispered it to myself for all of Miles 3, 4, 9 and 10). On race day, seeing Caitlin at the hardest part of Mile 10 was a huge boost, and by the time I spotted my cheering squad at the finish line, I was all smiles.

And then, we had cake. Red wine chocolate cake, aka three of my favorite things in one perfect package. This recipe might be my favorite of Smitten Kitchen’s, and that’s saying a lot, seeing as how I bookmark pretty much everything she makes. It’s so ridiculously easy that one can make it in a Time Warner Cable-induced rage at 11 p.m. on a Friday, it travels well (in case you’re baking it for someone else) and when dusted with a little powdered sugar and topped with the luxurious mascarpone-whipped cream, it looks elegant and classy (which, coincidentally, is how people describe me. And by people, I mean no one).

Taste-wise, I think you can guess how much I liked this. The cinnamon adds a hint of spiciness, but other than that, it’s all delicious chocolate and wine. If you don’t like red wine, this probably isn’t the cake for you (also, let’s talk about that). But for me, it was the only way to ring in 25, and the best post-race recovery meal in history. …

Baked Orzo with Eggplant and Mozzarella

Oh em gee you guys. My half is less than a week away. Not sure if I should be squeeee-ing in excitement or burying myself under the covers in fear, but either way, October 6 is fast approaching, and along with it, 13.1 miles of Central Park and my 25th birthday.*

One of my favorite parts of half training has been the carbo load. (Also, the taper, in which experts recommend running less in order to rest up for the big day. Though fewer miles + gorging on pasta and bagels â‰ a successful strategy for Vegas pool time).

The week prior to running a long race, most running experts recommend eating a ratio of 60-20-20 carbs-protein-fat, to build up energy stores for race day. Naturally, I’m more than happy to oblige, especially if that means eating pasta with tons of melty cheese.

This baked orzo with eggplant and mozzarella takes those last few eggplant stragglers of summer and first fries them until they’re crisp on the outside and soft on the inside. Then it adds a base of carrots, celery, onions, garlic and a bit of tomato paste (or in my ghetto world, ketchup), nutty whole-wheat orzo, gobs of cheese, and to brighten it up a bit (it is still early fall … ), a hefty amount of oregano and lemon zest.

The mastermind behind this crazy deliciousness is Yotam Ottolenghi, the famed Israeli-born London-based chef whose cookbooks Plenty and Jerusalem have lit up the food world. To be fair, I actually got this recipe from Smitten Kitchen, which is where I find 99% of my cooking inspiration, including a recipe for the best 25th birthday cake ever. (Mad props and maybe a slice to whoever can guess which one.)

Given the prestige of the creators of this recipe, I didn’t change much: added a bit more eggplant since that’s what I had, used whole-wheat orzo for extra nutrients, used smoked mozz instead of regular since I like its meaty flavor and oh, I added a lot more cheese, because duh.

But because it’s bursting with eggplant and tomatoes, this baked orzo doesn’t feel gut-bustingly heavy. It’s a nice transition into the heartier fare of late fall and winter, something to fill you up as the nights get longer and the days get colder — or in my case, something to fuel me up for miles 10-13.

*Another good thing about the half: all anxiety about turning 25 has been pushed aside. As it turns out, training for a really long race takes up so much brain space that there’s not much left over to fret about quarter-life crises and wrinkles. …

Dark Chocolate, Pistachio and Sea Salt Cookies

Because I can easily turn into a Complain-o-saurus Rex without realizing it, I try really hard to focus on the positive. Whether it’s a friendly smile and a wave from fellow runners in the morning, catching the train right on time on my way to work or a funny GIF from a friend, I like to keep track of these small “wins” rather than count the guy who ran right into me on the street or that email I sent with the minor typo or any of the other seemingly-earth-shattering-but-actually-meaningless “losses” of life.

But some weeks, it’s really hard. The Internet in my apartment is completely dead, I have jury duty, and oh by the way, I have both a cold and pink eye, quite possibly the ickiest combo of diseases ever. Not to mention work has been crazy busy, but I’ve been in and out of the office all week so I feel really swamped there too. It’s been a perfect storm of frustration and stress and that is not a good look for me.

One thing that Mili, Milan and I often end our calls with is “three things,” in which each of us expresses three things we’re grateful for that day. We get so bogged down in the minutiae of our lives that taking a step back to appreciate what we have is a really great way to end our conversations. So, since I’ve been a complaint-ridden mess all week, here are my three things:

1) I’m thankful to have friends/fam who listen to me complain all day, giving me a much-needed kick in the pants when I start to get too annoying.

2) I’m thankful to have a boss who’s flexible about my schedule and a job that allows me to work from home as needed.

3) I’m thankful that if I feel sick, I can walk into an Urgent Care and walk out an hour later with a diagnosis and a prescription, which is unfortunately not a reality for many people.

And I’m thankful for these dark chocolate, pistachio and sea salt cookies, which got me through this long week one chocolate chip at a time. I take that back — dozens of chocolate chips at a time. These things are so crammed with deliciousness that the dough almost can’t hold it all. Toasted pistachios and smoked sea salt* add a layer of fancy to the everyday chocolate chip cookie, making these feel like a special treat — much needed during this blah week.

The best part of these cookies is that they’re a cinch to make, so you can easily whip them up, bad day or not. And, having eaten a whole batch (for “research” obvi), I can wholeheartedly say they work wonders for turning a frown upside down.

*Smoked sea salt is one of those really random ingredients that I usually avoid. I found some at Whole Foods in the cheese section of all places, and given that it costs $40 a pound(!!!) I asked the dude for the smallest amount he could give me. (Turns out, that amount is worth $3 + a massive eye roll, and is way more than what you’ll need for the cookies.) If you can’t get away with that / don’t care enough to try, regular sea salt should be just fine. …

Curried Cauliflower Soup + Tips for Packing Lunch

In many many many ways, I am a disaster at life. My days usually resemble one big cringe-inducing blooper reel, with awkward moments added hourly. (True story: a few days ago, I had a 10-minute conversation with someone before realizing she wasn’t who I was actually supposed to be talking to. Her “WTF?” look is one I’m very familiar with.) But one of the few instances where I’m actually on it is weekday lunch. I’m an expert at packing lunches for work, if I do say so myself.

Mostly, I pack lunch out of necessity. My $10 ‘wichcraft-a-day habit is no longer being subsidized by the ‘rents, and as it turns out, my 20-something living in NYC budget has no room for that kind of lunch luxury. Plus, bringing my own food is healthier too — I always include fresh fruit and cut-up vegetables as snacks, keeping my paws off the vending machine and away from our office cafe.

The biggest challenges people face when brown-bagging it are time and variety. My solution? As always, plan ahead. I like to spend an afternoon on the weekends cooking a big batch of something, whether it’s a pasta dish or a grain salad or, in this case, curried cauliflower soup. I’ll then pack those out into lunch-size portions, so that during the week, I can just grab the already-prepped Tupperware.

If you’re swamped on the weekends, as I was when I was traveling all summer, even simply making a pot of plain rice or quinoa on the weekends comes in handy. You can toss that grain with different vegetables and proteins throughout the week (which also helps with variety). Saute any vegetables you have in the fridge, fresh or frozen, with some garlic and onion if you’re feeling fancy, then toss with the grains (and possibly some cheese) and call it a day. I make a version of this at least once every two weeks, whether it’s with quinoa, farro, or even barley.

Here are some other tips for packing lunch for work:

1) Keep a well-stocked pantry and freezer. In addition to the aforementioned grains, I always keep a can or two of beans or chickpeas on hand, as well as corn and diced tomatoes. The freezer is usually packed with some sort of veggie medley, broccoli florets and edamame. Toss a combo of these things together for a quick bean salad or stir fry.

2) Leftovers are gold. The only thing better than lo mein delivery for dinner is lo mein for lunch the next day. Ordering the larger size or cooking an extra serving or two of dinner is the easiest packed lunch ever.

3) Think simple. There’s no need to get too fancy with lunch — don’t bother with overly fussy things, ie. anything that needs to be reheated in a special way or plated in a specific manner. You’re most likely eating out of Tupperware with a plastic fork, so let’s not get carried away.

4) But simple doesn’t mean boring. You don’t need to eat PB&J every day (unless that’s your jam, in which case, you’re awesome and I salute you). Adding spices, sauces, fresh or dried herbs, nuts, dried fruit and/or cheese can liven up the most basic dishes. If you’re really in a pinch, a squeeze of lemon juice works wonders.

5) Be flexible. As evidenced by this blog, I really like composed meals with a set recipe. But by the end of the week, my kitchen is usually woefully bare. Fridays are usually my “clean out the fridge” day — tossing together the four baby carrots and six grape tomatoes and tiny bit of cheese and handful of spinach leaves and a quarter of an almost dying avocado in a Tupperware with some balsamic vinegar and a splash of olive oil. It’s not the most delicious salad in the world, but it tides me over until dinnertime, and really? Isn’t that what lunch is about anyway?

What are your tips for brown-bagging lunch? …

‘GMO OMG’: Considering Genetically Modified Foods

Last week, thanks to a tip from Caitlin, I went to a screening of GMO OMG, a new documentary focused on the issues surrounding genetically modified organisms (aka GMOs) and their prevalence in our food.

(In case you haven’t heard anything about GMOs, here’s a quick rundown: in the last 20 years or so, it has become common practice to alter the genes of certain plants, adding genetic traits from other species to somehow enhance that food. Examples: Hawaiian papayas are modified to resist a certain virus, the large majority of corn and soybean crops are modified to resist pesticides and herbicides, and the FDA is currently deliberating approval of a genetically modified salmon.)

photo courtesy of ‘GMO OMG’

GMO OMG begins at the home of filmmaker Jeremy Seifert. A father of three, Seifert begins to question the amount of genetically modified food his children are consuming, and the health impact of all these GMOs.Â He then moves into some of the issues surrounding seed companies’ practices in proliferating genetically modified seeds. According to the documentary, companies like Monsanto, DuPont and Pioneer force farmers to buy new seeds every year (rather than re-planting), have raised seed prices dramatically in the past decade or so, and spend millions yearly on government lobbying to deter the FDA from conducting detailed research into the health effects of GMOs. Seifert also questions the morality of owning living things (in reference to the patents that Monsanto and others place on their seeds), and even gets a bit spiritual when discussing the sanctity of the seed.

The original question, of the health effects of eating GMOs on his young children, is a fair one — while many scientists have said that GMOs are safe, they are such a new development that it’s difficult to know the long-term effects of consuming them, especially consuming them from such a young age. But this issue gets a bit lost as Seifert’s crusade against GMOs expands, which I think detracted from the overall impact of the documentary. …

Warm Balsamic Fig Salad

I really shouldn’t even be posting this recipe on this blog. It’s one of those things that takes so little effort that it’s a Plan D meal, for those nights when you’re so hungry that cooking is impossible and even waiting for the delivery guy seems unbearable. This balsamic fig salad is a staple in my kitchen whenever it’s fresh fig season (at least when I’m not baking those figs into cake), precisely because it requires 6 ingredients and 10 minutes to make.

Growing up, we ate a wide variety of fruits (probably because my parents were/are obsessed with an Asian market near our house, which sells every fruit/vegetable known to mankind). But somehow, we never had fresh figs. And since I was an ignorant child who thought that the world of dried fruit started and ended with the dreaded raisin (UGH.), I had never tried a fig until very recently.

Man, had I been missing out! Figs are luscious and sweet, and when fresh, they taste floral and almost like honey. The seeds provide an interesting crunchy texture, and they’re equally good savory or sweet. I love them when they’re prepared as in this salad, cooked a bit with balsamic so that the sugar in the figs caramelizes and the vinegar becomes syrupy but still retains some of its acidic bite.

The balsamic figs are simple enough that literally anyone on their worst day could make them, but elegant enough for a dinner party. You could serve them with a scoop of vanilla ice cream and wow your guests with a fancy dessert, or you could impress them early on in the meal by tossing the figs with spinach, bacon, walnuts and blue cheese. I highly recommend either route, and it can be our little secret how easy it was to put together … …

Sweet Potato Hash with Kale and Black Beans

I know I know, I’ve been on a bit of a breakfast kick lately. Between the peach crisp and the banana-berry smoothie, you may be wondering if I only eat “morning food” all day (though if I did, could you blame me? Breakfast foods are the best foods). I don’t, but truth be told, I haven’t been cooking too much in the past few weeks due to travel and work and blah blah blah.

WELL THAT’S ALL ABOUT TO CHANGE, PEEPS. I’m done with traveling for the next six weeks, and my booty will be planted firmly in the kitchen (mostly because I’ll be unable to move after all this half-marathon training). Iâ€™ve been bookmarking recipes for months, and canâ€™t wait to work my way down the list, which includes this, this and zomg this.

Though itâ€™s only the beginning of September, somehow it feels like time for slightly heartier fare. Maybe because I wore pants and needed a sweater on Friday (too soon! too soon!) or maybe because itâ€™s officially football season or maybe because Starbucks is already selling pumpkin spice lattes, but Iâ€™m ready for soups and roasted veggies and braises and oatmeal. (And cake. So much cake.)

As a preview of what’s to come, I made this sweet potato hash. To me, sweet potatoes are quintessential Thanksgiving food, brought in once everyone has tired of October pumpkins. But they’re so good with smoky and spicy flavors that when making this hash, it seemed silly to ignore them simply because it’s not November.

To keep the hash slightly on the light (and lazy) side, I didnâ€™t add any meat. But kale and pork products are a match made in heaven, so a bit of bacon or sausage would be amazing here. While the eggs are a no-brainer, I took just the hash with me to work two days, and as it turns out, sweet potato hash with a bit of salsa stirred in equals lunchtime bliss. But however you make it, you should make it — there are few better ways to start a fall morning. …

Banana-Berry Power Smoothie + A Half-Marathon Training Update

As I mentioned previously, exactly six weeks ago, I signed up to run a half-marathon. Deep in the throes of a quarter-life crisis, I decided that I needed to start 25 off with a bang, and thought what better way to do that then to run 13.1 miles on the day I was born? (I was wrong. There are plenty of better ways to turn 25.)Â Truth be told, running a half is something I’d been thinking about for a while, and with some encouragement from a fellow blogger, I decided on an impulse to take the plunge.

In that moment, I wasn’t thinking about the fact that 13.1 miles is more than three times the farthest distance I’ve ever run in a race, or that I hadn’t been running much since my last race in April, or that I’d be traveling for many of the weekends between that day and race day, or that I’m not much of an athlete by any stretch of the imagination, or that 11 weeks is not a lot of time to train for something like this. In short, I wasn’t thinking much at all. But once I signed up, I wasn’t going to back out, so here I am: five weeks away and struggling hard.

Training has not been going well. I’m following a training plan from Shape which slowly builds your miles, but I’m not at all happy with my progress booooo. Because I’m not happy with the results, running has become a bit of a chore, rather than the release that I enjoyed. So rather than having fun with this race, I’ve come to fear it, which is not at all where I want to be. I keep reminding myself “what’s the worst that could happen? I walk a bit and no one dies.” My only goal is to finish, but even then, I have a nagging sense of dread underlying every thought about this half, which is zero fun.

So, to all the runners out there — how do you power through training slumps?

Not gonna lie, sometimes when I’m running, the only thing that gets me through is thinking about what I can eat after (#fatass). Since I do most of my training in the mornings, thoughts of peanut butter and banana dance through my head, but on days when I have a bit more time, I make this banana-berry power smoothie. The virtues of frozen bananas have already been lauded elsewhere, so I won’t discuss them here. (But seriously, if you haven’t tried the creamy amazing deliciousness that is a frozen banana blended with chocolate chips and peanut butter, then stop reading and stick a banana or two in the freezer right now. I’ll wait.) But when you add a bit of yogurt and almond milk and berries and some spinach, it becomes a delicious soft serve-smoothie hybrid that is great post-run fuel.

This is more of an outline for a power smoothie than a real recipe, since you could switch it up in a million ways. I used raspberries today (and generally use blueberries), but you can use whatever berry you like — strawberries, blackberries, or any combo of them all — and either fresh or frozen works. Same thing with the spinach — it could be kale or any other green, and fresh or frozen. No yogurt? No worries, because you don’t need it for taste purposes (though the protein is essential for workout recovery). You also don’t necessarily need a liquid either, though adding a bit of milk/water/almond milk/coconut water makes the blend more smoothie-like, if you’re on the go and can’t eat with a spoon.

While I’m not proud of the fact that the only thing getting me through runs at this point is food, with a post-race treat like this, can you blame me? (Also, this may by far be the ugliest thing I’ve ever taken a photo of, but I promise it’s delicious!) …

Peachy “Clean” Breakfast Crisp

The past week or so has been rough. My computer committed hara-kiri last Saturday, and after spending an inordinate amount of time staring at that ~~dirty~~ ~~fingerprint-smeared~~ beautiful screen for four years, I feel like I’ve lost a friend (maybe a friend of a friend? An acquaintance? Eh, who am I kidding, it was a biffle.) I know it’s weird to feel attached to an inanimate object, but without that computer, this blog wouldn’t exist so there. (Also, blogging in the past week has required a bit of crazy maneuvering and a lot of the WordPress iPad app. Thank goodness for technology.*)

To add insult to injury, I’ve hit a total wall on my half-marathon training (more to come on that) which is frustrating and making me exceedingly nervous about that 13.1-mile distance. I also haven’t been feeling well, and just in general am dealing with a bad case of the late summer blahs.

But I’m a big believer on “new dawn, new day” and that starts with breakfast. Is there a meal more glorious than breakfast? You can do savory, you can do sweet (or even a little bit of both), you can do quick, you can do elaborate, you can do anything you want basically. Plus, anything that by definition necessitates bacon, eggs and coffee is a winner in my book.

But as I get older, more and more I’m realizing that just scarfing down anything first thing in the morning doesn’t necessarily make for a successful start. Nutrients are pretty useful at breakfast, as is a limit on sugar and fat.

So, because I like to have my cake and eat it too, I made dessert and cleaned it up for breakfast. Fruit crisps are a must this time of year, as the markets are literally overflowing with late-season berries and peak-season stone fruit. My farmer’s market had peaches ranging from golfball- to softball-sized, and plums of every shape and color. You can bake them into tarts or crumbles or cobblers or buckles, or you could go the easy route and just sprinkle some oats on top for a crisp.

The fruit was so sweet that I didn’t need any sugar, and I decided to swap out the butter and flour as well, meaning this breakfast crisp is sugar-free, gluten-free and vegan (more magic!), though I promise, you’d never be able to tell. The combination of cinnamon, nutmeg and ginger adds some oomph, and the toasted coconut and chopped almonds add a nutty crunch.

I’ve been eating some each morning, straight from the fridge and topped with a dollop of plain Greek yogurt. It’s such a welcome change from my routine peanut butter and banana, and feels extremely indulgent (without being at all bad for me). This breakfast crisp made my mornings feel special, a brief respite from the black cloud of blah that took over my week.

Here’s to a new week, and starting your days off with a smile!

*Silver lining to the whole “I have no computer” situation? I’ve been reading a ton. Almost finished Julia Child’s letters with Avis DeVoto, and I’ve got ~~Robert Galbraith’s~~ J.K. Rowling’s book up next. Anything I should add to my list? …

Seared Cod with Mediterranean Lentils

Oops, I did it again. Another frickin’ fish recipe. I haven’t cooked meat in a month, am adding fish to otherwise perfectly delicious vegetarian meals and have even (reluctantly) made peace with fish leftovers. It’s like I’ve morphed into a combo of my mom and aunt, who in a perfect world, would eat fish all day and all night. (Don’t worry, I’m not on their level yet. In my perfect world, I’d eat chocolate cake all day and all night.)

But all of a sudden, no doubt related to the fact that it’s summer, fish’s lightness is really appealing. It also requires very little effort to prepare, which is clutch when you’ve been town-hopping for weeks and have no time to cook. The best part? Fresh fish begs for a hefty dose of citrus, whether it’s orange, lemon or lime, which brightens the dish (whatever it may be) and kills any potential fishiness.

This sautÃ©ed cod could not get more simple: marinate the filets in fresh lemon juice, salt and pepper for anywhere from 2 minutes to 24 hours. Then cook it for 4 minutes on each side. I really shouldn’t even call it a recipe, since it’s so easy.

Only slightly more challenging than the fish are these lentils, tossed in a balsamic-Dijon dressing, then mixed with tomatoes, cucumbers, red onion, olives and plenty of fresh oregano. It’s delicious and summer-y on its own, especially if you crumble in a bit of feta or ricotta salata and maybe throw in some fresh baby spinach.

But together, the cod and lentils are a light, refreshing dinner — perfect for one of summer’s last remaining weekends. …

Roasted Summer Vegetable Quinoa

With each passing week, I get a little bit more anxious about the end of summer. You see, I’m not ready to say goodbye to delicious BBQ or no-cook desserts or gorgeous simple salads. I don’t want to stop partying in Detroit or Maryland or Connecticut. Nor do I want to start pulling out sweaters or scarves or closed-toed shoes or *shudder* pants. (Making this summer withdrawal worse? The weird fall-like weather we’ve had this week. Not ready for 50-degree morning runs yet!)

So to compensate, I’ve decided to go HAM on summer produce. I’m eating blueberries by the pint and peaches by the pound. I’m up to my ears in corn (HA.), eat cucumbers twice a day and have an armful of zucchini in the fridge. I’ve even embraced both tomatoes and eggplants, so you know things are gettin’ weird.

Overwhelmed by Fresh Direct’s “Great Right Now” section (and possibly still feeling the after effects of the Lil Wayne concert … ) I got a little crazy while ordering my groceries in Detroit. So, to use up my piles of produce, I roasted everything — meaning 3 pounds of produce — in multiple batches and then did the only thing I could think to do: I tossed the ginormous pile of vegetables with quinoa.

The end result is a roasted summer vegetable quinoa that is extremely versatile. You can make a vegan version by omitting the cheese, as I did (totally on purpose … ) in these pictures. Thankfully I remembered to add some ricotta salata* before actually eating the quinoa, and the cheese adds a tangy saltiness that contrasts nicely with the sweetness of the roasted vegetables.

You could also use the quinoa as a stuffing for zucchini, heirloom tomatoes, bell peppers or even small eggplants. Use mozzarella cheese instead of ricotta salata (mozz melts better) and perhaps some breadcrumbs. If you cut your vegetables smaller and add breadcrumbs and eggs, you could even form quinoa patties out of this recipe, though if you do, you have to send me some.

But even in its simplest form, it’s a delicious side for grilled chicken, steak or fish. Or you could be totally lazy and eat it on its own, possibly straight out of the tupperware you packed it in with a spoon. I’ll let you guess which route I went …

*Ricotta salata is regular ricotta that has been dried, salted (salata means “salted” in Italian) and aged, and is a firm cheese that can be crumbled, grated, shaved or sliced. It’s a bit milder than feta but can be used in much the same way, aka on everything: as a topping on grain or vegetable salads, folded into scrambles or frittatas, tossed with vegetable sautees, sliced with heirloom tomatoes and fresh herbs for a different take on caprese, etc. etc. Here are additional ideas for using it (though I disagree with that article’s premise that ricotta salata isn’t good on its own — I love it!) …

Scenes From Detroit

A few months ago, Nila posted a link on my Facebook informing me of $30 tickets to see Lil Wayne (and T.I. and 2 Chainz) in concert. In Detroit. Within a week, tickets were purchased, flights were booked and parents were put on high alert. And from then until last weekend, all I ever heard from family and friends was, “Really? You’re going to Detroit? For a rap concert?”

Well technically, I was going to visit Nila, who has lived in the Motor City for a year and therefore knew all the great places to eat. And as is our wont, we explored Detroit one meal at a time, with one very memorable concert along the way. Despite recently filing for bankruptcy, Detroit is rapidly becoming the place to be, so here are my favorite “bites” from the city.

Green Dot Stables
My one request for Nila was to take me to her favorite place in Detroit, and this was her pick: Green Dot Stables, which features a menu full of sliders, including traditional burger-style, pulled pork and chicken options, as well as vegan/vegetarian choices, seafood, hot dog-style sliders and more.

I tried the black bean and the Korean-style (a beef patty topped with kimchi and peanut butter), and Nila got the BBQ bacon and a quinoa burger with kale chimichurri. We also shared poutine, which are a Canadian specialty, but I suppose that since Detroit is so close to Canada (literally a bridge away) this gravy-and-cheese-curd-topped-fries dish made its way over. The food was delicious, and I loved that the menu was so surprisingly adventurous. Also amazing? The prices — everything was less than $3, including the cocktails … is it any surprise this was my fave place in Detroit too?

Roast
Located in the Detroit’s downtown area, Michael Symon’s Roast has a decidedly more upscale feel than Green Dot. Prices are obviously more upscale as well, unless you go to their amazing happy hour as Nila and I did. From 4:30-6:30 p.m. during the week, Roast offers a special bar menu, which includes a selection of bar snacks, as well as a red and white wine option and draft of the day — all for $5 and below.

On the day we visited, their menu included a bacon, cheddar and fried egg-topped burger, mac ‘n cheese, fries, sausage-stuffed peppers and lamb tacos — we got the burger, peppers and tacos, which were all delicious. We also ordered the brussels sprouts with walnuts and pecorino from Roast’s dinner menu, and that was my “AHHHHH” moment. The sprout leaves were fried until crisp and chip-like, then tossed with the toasted walnuts and salty cheese for an amazing dish that almost made me long for fall. Roast is a great deal if you can get there in time for happy hour!

Slow’s Bar-B-Q
Slow’s is probably Detroit’s buzziest restaurant, as evidenced by the line of people waiting for tables as early as 5 p.m. on Saturday (!!!) The BBQ joint began the revitalization of Corktown, one of Detroit’s trendiest neighborhoods nowadays, and the restaurants sits on the same block as Sugar House and Astro Coffee, two other places on this list. (It doesn’t hurt that Nila lives walking distance from all of these places, so we got to know them well.)

We got okra fritters to start, then the sampler of pulled pork, brisket and smoked chicken, with mac ‘n cheese and cornbread on the side. Since Detroit is no barbecue town, they include four different sauces at each table: spicy, sweet, North Carolina-style vinegar and apple. I was really into the apple, which was tangy and sweet and smoky (and we all know how much I like fruity BBQ sauce). Truth be told, I wasn’t too hungry (see: after-effects of concert the night before) so I didn’t get to enjoy the food as much as I would have liked, but the chicken was surprisingly juicy and flavorful for plain old chicken breast and I really liked their pecan pie.

Sugar House
I didn’t remember to take any pictures of this swanky bar, which is sandwiched between Slow’s Bar-B-Q and Astro Coffee (see below), but their cocktail menu would fit in at any fancy-pants mixology spot in NYC. Beyond the 100 classic drinks listed in ABC order, Sugar House’s menu also includes seasonally inspired selections, with knowledgeable waiters who patiently dealt with a certain “what do you recommend based on what I like” request (ahem.) and delivered a cucumber-mint-gin concoction that was delicious.

Great Lakes
Fact: I worked both Thursday and Friday while on vacay. On Thursday, after surviving a 6 a.m. flight, Nila dropped me off at Great Lakes, a coffee shop in Detroit’s Midtown neighborhood. I was in desperate need of some good coffee, and Great Lakes did not disappoint — they carefully source their beans and then roast them in small batches just outside of the city.

Great Lakes also features a seasonal menu of small plates, sandwiches and flat breads that presented me with my first healthy eating challenge just hours after starting my vacation. I was able to stave off the egg sandwich cravings in the morning, choosing yogurt and berries with chocolate-coffee granola from Detroit-based company Simply Suzanne. But by lunchtime, I couldn’t resist the chorizo and manchego flatbread, which came topped with arugula and was crisp and cheesy and salty without being overly decadent or heavy. I also loved how accommodating they were about me camping out for 8 hours in one of their prime spots, though the cafe is gigantic and apparently a hot spot for fellow work-from-homers.

St. Cece’s
Proof that you should never judge a book by its cover, St. Cece’s is a small neighborhood bar in Corktown that just happens to have an extensive beer list, a fascinating cocktail list (featuring Absinthe, hibiscus-infused gin, jalapeÃ±o-infused tequila [though I advise you to steer clear of this if you know what’s good for you … ], and creme de violette) and a food menu that goes far beyond wings and nachos.

We went to the bar after dinner, so I wasn’t able to try the noodle bowl (which can be either made with tempeh so that it’s vegan or with pork belly), but we did order the raw vegan blueberry “cheesecake.” Made with cashew cream, chopped cashews and plenty of fresh local blueberries, this thing was unreal — def way more exciting / interesting than the usual ice cream and brownie at most bars. …

Tips for Eating Healthy While Traveling

Traveling can be the death of a good fitness plan. Long hours spent in transit, limited healthy food options and an irregular schedule can lead to all sorts of junk binging, with minimal activity to limit the damage.

I’ve been traveling a lot this summer (I’ve spent 13 weekends outside of NYC in the 3+ months since the end of April) and will be out of town for at least two out of the four remaining weekends of the season. It’s madness (madness!), and it’s been really hard for me to remember how to eat healthy and stay fit while on the go. Thankfully, there’s a world of information out there on the Interwebs, so I turned to some of my favorite fitness and health bloggers for advice.

Eating Healthy While In Transit

Finding healthy food at an airport isn’t impossible: LaGuardia had vegan, gluten-free and even kosher options at their express markets.

Rest stops and airports aren’t exactly known for their healthy meal options, but most cafes offer apples, bananas and basic salads at the bare minimum. Here are some other snack ideas for while you’re literally on the go:

– “Bring airport-friendly snacks, like nuts, fruit, and bars.” – Mellissa, from A Fit and Spicy Life

– Additional snack ideas from Bobbi at NHerShoes: instant oats, yogurt, sandwich, veggies and hummus. *Hummus and yogurt fall into the liquids category at airports, so those should either be packed in small clear tupperware (and then in a quart-sized plastic bag) or purchased once you’re at your gate. For instant oats, you can always bring a dry packet with you, and once you’re through security, “cook” it with the hot water airport cafes use for tea (ask nicely, and they’ll usually be fine with it). Also, this is why I much prefer car travel to flights — you can bring whatever you want in a car.

– Flying around lunch or dinner time? Choose salads and grilled chicken or vegetable sandwiches/wraps. Avoid lunch meat-based sandwiches, since the high sodium content can make you extra dehydrated and puffy (flights are already dehydrating, and you don’t want to make it worse). Grain salads travel extremely well, and are usually ok for the airport.

Individually wrap each homemade granola bar in plastic wrap for an easy grab-and-go snack.

– I love bringing these magic granola bars with me, whether I’m on a plane, on a bus or in a car. Other good homemade snack ideas: kale chips, granola (sweet or savory), whole-wheat muffins, roasted chickpeas

– If fast food is your only option, Courtney at The Naked Avocado has a list of healthy choices at McDonalds, Burger King, Subway, Taco Bell and more popular fast food places. …

Orange-Ginger Salmon and Kale Salad

In the weeks since I finished my detox, I’ve kind of doubled down on my less-than-stellar eating habits. Part of it was planned: Nila came to visit me (which obviously means all kinds of gluttony) and I went to Connecticut for one weekend and home for another. And some of it was unexpected: work has been extra busy so I haven’t been able to cook as much during the week, which is problematic since I’m not around on weekends to plan ahead.

Moral of the story: I’ve been eating out frequently and occasionally stress eating and I feel a bit sluggish. I’m sure a month ago, I would barely have noticed the difference, but after the detox I’m much more attuned to how my body is feeling on a day-to-day basis. And I miss the sense of mental clarity and physical lightness that came with eating completely clean. While cake and cava will always be part of my diet #sorryimnotsorry, I’m itching to ditch (most of) the crap I’ve been eating and focus on fresh fruits and vegetables, lean proteins and whole grains.*

This orange-ginger salmon and kale salad was borne out of yet another salad craving. I woke up one morning last week with a very specific idea of a salad that I needed to have that day — kale with a carrot-ginger dressing and citrus grilled salmon. To simplify things, I scaled it back to an orange-ginger dressing for both the salmon and the kale, which was a nice blend of sweet and tart and spicy.

Full of healthy food cliches — kale is theÂ “it” vegetable of the moment, salmon has long been a go-to menu option for health nuts, and ginger has been used medicinally for centuries — this salad definitely feels detoxifying. The bitterness of the kale is softened a bit by massaging the leaves with olive oil (I know, I know — I’m hopelessly late to the massaged kale salad trend. I’m always late to the kale parties.) and the crunchiness is a nice textural contrast to the flaky, tender salmon.

Cooking the salmon was a bit nerve-wracking, as I’m still very much a fish novice and was terrified of overcooking a beautiful filet. But thankfully the interwebs are full of pictures of perfectly cooked salmon, and I’m only slightly embarrassed to admit that I googled every single last one until I was absolutely sure my salmon looked right. And if fish tastes this good when you cook it yourself, I may be expanding my seafood recipe collectionÂ exponentially.

*One roadblock: I’m visiting Nila in Detroit at the end of this week, and well, we know how that usually goes. But I’ve gotten some great tips on staying healthy while traveling, which I can’t wait to share! …

Summer Quinoa Salad, Mexican-Style

Most of the time, combining my favorite foods into one dish leads to greatness. Chocolate and peanut butter? Boom. (And boom and boom. I cannot get enough of this combo.) Beer and cheese? Delicious separately, even better together. So let’s not pretend, even for a second, that esquites + guacamole could be anything but amazing.

Obvi we all know the pros of guac — it’s creamy and spicy and slightly sour (I like a lot of lime juice) and just really friggin’ good. And esquites, as I’ve mentioned before, are my new favorite way to eat corn. Fresh kernels are cut off the cob and sauteed until charred, then tossed with chili powder, cilantro, sour cream, cotija (or feta) and plenty of lime juice — they’re sweet and sour and salty and spicy and creamy and crunchy and crisp, and if cutting kernels off of corn cobs wasn’t such a pain in the butt, I’d eat esquites every day.

This summer quinoa salad takes those two amazing things and meshes them together, then adds cherry tomatoes and quinoa for a picnic side dish that wins all the prizes.Â Since the guac is so creamy, I didn’t add any sour cream or cheese, meaning this salad is vegan-friendly — a boon given that most summer fare is either grilled meat or slathered in mayo.*

It’s already August (where did the time go? what have I been doing??), so you only have a month to enjoy this salad. Good thing is, it takes 10 minutes to make, so you can eat it again and again and again. Or am I the only one who’s doing that?

*Looking for more vegan-friendly picnic fare? Try this no-mayo coleslaw or this smashed avocado and chickpea salad. If you make your own pesto and omit the cheese, this pesto potato salad with green beans is delicious too! …

Spicy No-Mayo Coleslaw

Oh coleslaw, how do I love thee? Let me count the ways:

A) There’s no mayo, which as we know, is a major plus in my book. Also, it’s safer for picnics since you don’t have to worry about mayo spoiling in the summer sun.

B) The combo of red cabbage, carrots and green cabbage makes for a gorgeous-looking slaw, important if you, like me, eat with your eyes first. (Also, pretty things always get more oohs and ahhs at parties, which brings me to my next point … )

C) Traveling with this slaw is a cinch, since it has to be made ahead of time and can easily be packed in Tupperware.

D) It takes 2.5 seconds to make and requires no cooking, which is perfect for summer’s balmy temperatures.

E) It’s detox-friendly, so I can eat as much as I like without feeling guilty.

F) Most importantly, the lime, Dijon, cilantro, serrano peppers and red onions meld together to create a snappy, tangy, bright salad that’s the perfect accompaniment for smokey barbecue meats.

Poetry aside, I’ve made this spicy no-mayo coleslaw multiple times in the past month — first as a side for chipotle BBQ short ribs, then alongside chipotle-peach BBQ pulled chicken. I’m not much of a cabbage person (this braised red cabbage aside), but each time I bite into the crunchy goodness of this slaw, I fall a little bit more in love with this brassica.*

We’re only halfway through summer, which means there’s plenty of time to make this no-mayo coleslaw part of your picnic rotation. It is very much a part of mine, and I’m already thinking about what other BBQ meats I can serve it with …

*I suppose it was only a matter of time before I came around on cabbage, as I’m in love with every other member of the brassicas species: broccoli, cauliflower, kale and of course Brussels sprouts. …

Chipotle-Peach BBQ Pulled Chicken

One of the hallmarks of cooking barbecue is “low and slow.” Since traditional barbecue uses tougher cuts of meat — think brisket, pork butt/shoulder, ribs — cooking it for long periods of time at a low heat is the best route to rich, tender meat.

But sometimes, ya just want BBQ for dinner on a Monday night (or am I the only one who has these problems?) After discovering how easy it was to make my own barbecue sauce a few weeks ago, thoughts of a chipotle-peach version had burrowed into my brain and taken root, alongside a nagging desire to buy an ice cream maker and the lyrics to this song.

Originally, I wanted to make this recipe from GOOP. But, though it comes from the cleanse queen Gwyneth Paltrow herself, the sauce relies on ketchup as its base. (Actually kinda surprised that Gwyneth eats ketchup like the rest of us plebs. Guess the stars really are just like us.)

During my detox, I had to stay away from bottled sauces and in an effort to kind of keep going with it, I decided to veer away from GOOP’s recipe and create something myself. My peaches were a touch unripe so I had to add some honey (a detox no-no) to sweeten the sauce up, but so worth it: the sauce is smoky and tangy and spicy and sweet and impossibly flavorful for something that only uses 4 ingredients.

I’m sure the sauce would be great on pretty much anything, but it’s fantastic with this BBQ pulled chicken. Poaching the chicken breasts in the BBQ sauce, per Rachael Ray’s technique, yields juicy, flavorful chicken that requires minimal cooking time.

You could use the chicken to make amazing sandwiches, nachos, pizza, tacos, salads, etc. etc. Or you could do what I did and eat it straight out of the saucepan with a fork, satisfied knowing that there’s enough time after dinner to watch another episode of your new favorite show. …

Palak Paneer

The sheer diversity of Indian cuisine never ceases to amaze me. Each of the 20-plus regions has its own cuisine, usually built around the local produce, available fish and meat. And within each region, there are variations based on family traditions, creating a rich, unending collection of recipes.

So that’s why it’s sometimes weird to me that Indian food in America is synonymous with certain dishes. Tandoori chicken. Chicken tikka. Chana masala. Naan. All of these items, which are mostly North Indian dishes, are typical on Indian menus, despite the dozens (if not hundreds) of chicken dishes throughout the subcontinent. It’s not surprising, since tandoori chicken and chicken tikka and chana masala are so.friggin.good. But sometimes a little variation would be nice, especially since there are so many options.

I’m not exactly helping the cause here, with this recipe for palak paneer (also often called saag paneer). My mom uses spinach in countless other dishes, including a spinach dal that she refuses to give me the recipe for (she pretends she doesn’t know; I may stop talking to her if I don’t get it soon) and a five-vegetable saute that often includes spinach, potatoes, eggplant, etc. They’re more authentically Bengali than palak paneer, a traditionally Punjabi dish that often appears on Indian restaurant menus as a token vegetarian dish. But it’s always on the menu because it’s delicious and while home on my magical week of vacay, I decided I had to have it.*

Palak paneer is a curry of spicy creamed spinach studded with cubes of fried farmer’s cheese. We buy our paneer in blocks from the Indian store, but if you can’t find it, it’s relatively easy to make, or you could always substitute ricotta (drain the ricotta using cheesecloth so that it’s very thick prior to using) or even drained extra-firm tofu.

Whatever you use paneer-wise, the star of this show is the bright, spicy, creamy spinach curry. The tangy yogurt-sour cream combo cuts through some of the sauce’s richness, and contrasts nicely with the slight sweetness of the soft-crisp cubes of cheese. While you may be opposed to turning your stove on in this interminable heat, it’s worth it for a dinner that is filling but not heavy, and needs only pieces of toasted naan to complete it. After making it myself, I suppose I get why every Indian restaurant in the country wants it on their menu …

*I don’t usually order Indian from Seamless since my mom packs me Tupperwares of my favorite dishes and freezes them as homemade “TV dinners” for those nights when I don’t want to cook. (Yes, I know how lucky I am. And yes I have a Tupperware of palak paneer in my freezer.) But every now and then, I crave restaurant-style Indian food — a girl’s gotta have her butter chicken! …

No-Bake Macadamia Key Lime Pie Bars

Now that I’m done with this detox, let’s talk about why I had to go on a detox in the first place. It’s officially that point of summer when it’s too hot to even contemplate turning on the stove, much less the oven. So I went ahead and did everyone a favor, making a no-bake dessert that is so friggin’ good I couldn’t stop eating it, thus sending me into a no-sugar-no-dairy-no-gluten tailspin.

But seriously. Let’s talk about these no-bake macadamia key lime pie bars. I’m pretty sure my first and last exposure to key lime pie had too much to do with lime jell-o and was weirdly green and just bad. But when I was home a few weeks ago, my parents had a huge bag of key limes, which are smaller and more acidic than regular Persian limes, and all I could think about was recreating this Florida dessert staple.

Traditional key lime pie is made with a graham cracker crust, sweetened condensed milk, egg yolks and plenty of key lime juice (often with a meringue topping). While that sounded intriguing, there was that whole “oh my gahhh it’s hot and what do you mean you’re going to turn on the oven” thing, so I sought out a no-bake version instead. Alyssa at The Recipe Critic had a gorgeous version with the added bonus of macadamia nuts, and I took her macadamia key lime pie and transformed it into macadamia key lime pie bars because my god do I love a good bar cookie.

These bars use a shortbread cookie and macadamia nut base, then a filling of cream cheese, sweetened condensed milk and key lime juice. Topped with clouds of whipped cream and more chopped nuts, they are dreamy and light, cool and refreshing, their mouth-puckering tartness cut with a bit of sweet. The fact that they require little effort, no oven time and are pretty portable might make them the perfect summer dessert, especially for picnics and barbecues. But then you’d have to share and … #notintothat. …

7-Day Detox: Day 7 (Whew.)

I made it! Wowza did this 7-day detox require a ton of willpower. There were so many moments (usually at night) where I thought to myself “just one little nibble of chocolate” and then had to remind myself why I was doing this. It feels so great to say I did this, but I’m not gonna lie — it felt even better to bite into a warm chocolate chip cookie at Helen’s tonight. She made Jacques Torres’ famous recipe for our pasta party, and based on how many I ate this evening, I should never ever make the recipe myself because I could not control myself around them. It’s weird how, after saying no to temptation for a full week, all of my willpower faded so quickly. Definitely the next thing I need to work on.

But cookie-binging aside, as I mentioned on ~~day 6~~ early this morning, there are definitely parts of the detox I’d like to continue. Drinking warm water with lemon first thing in the morning was great, and I liked dry brushing my body before showering (though most mornings I shower at the gym so that’s not usually feasible). I’d also like to continue to limit my meat and chicken intake, and rely more on fish, lentils and beans for protein. Also, while giving it up completely isn’t going to happen any time soon, I will try to keep my dairy, gluten, alcohol and especially sugar consumption to a minimum — more blueberries, less chocolate for dessert.

One of my big questions going into the detox was cost. A frequent criticism of cleanses and detoxes is that they are very expensive — all-juice cleanses from specific companies can easily cost hundreds of dollars for a few days’ worth of meals, and juicing on your own requires a) buying a juicer and b) buying a ton of vegetables to make juices with. I added up my total expenditures on food for the week* and it came out to ~$75, which is a bit higher than my usual average of $60. Of course, 9 of those dollars went towards the Organic Avenue juice I bought on Wednesday, which was completely unnecessary and a very rare occurrence. Granted these are both pretty large sums to pay for a single person’s food for only 5 days (I spend an absurd amount of money on food), but the detox itself wasn’t significantly more expensive than my regular diet. If I had stuck to more basic vegetarian staples, such as beans and lentils, I could have saved some money — ditto if I had planned ahead enough for my weekly lunch. …

7-Day Detox: Day 6

Fell asleep before I could post last night (#bloggerfail) but to make it up to you, I’m blogging from my phone while on an early train back into the city (why not wait until the afternoon, you might ask? If only you knew what I was doing at 10 a.m. today … ) But thanks to my cousin, I have downloaded and set up the WordPress iPhone app (#bloggerfail for not knowing about this until yesterday), so hopefully this post will be a bit less all-over-the-place. (Though judging by the start of it, probs not.) (Also, I’m loving my parentheses, huh?) (#parenthetic)

Beyond oh my gahhh I’m so cranky and I feel great! I haven’t talked too much about how I’ve actually been feeling while on this 7-day detox. After the first two days, I’ve felt mentally clearer, if that makes any sense. It’s hard to describe, but I can focus much better, I feel a bit sharper (though obvi not at 7 a.m. on a Sunday) and my brain just seems to be working more efficiently. The headaches have completely gone away, and I feel calmer and just more “zen” in a way.

Part of this might be that I’ve made a concerted effort to get at least 7 hours of sleep every day of this detox, but I generally get that much during the week, so that’s not a huge change. I do think that staying away from sugar and processed food has helped, though I’ll leave the why’s and how’s to the nutrition scientists and brain people to figure out. All I know is, I feel a sense of clarity that I didn’t even know I was missing out on, and now that I have it, I kinda don’t want to let it go.*

Physically, I feel more energized and lighter on my feet. (Whether or not I’m actually lighter remains to be seen.) I did get a bit light-headed and tired yesterday afternoon after not eating for a few hours, but an apple and banana changed that quickly. Learning moment: definitely do not go too long between eating on this detox. Snacks every few hours are a must.

Yesterday was the first day this week that I didn’t work out, and I think the exercise actually boosts my energy levels. I’m not sure if I’ll have time to squeeze in a workout today, but my morning should be exciting enough to carry me through the day.

…

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