'Zoodles': Detox Dinner of Champions

Detox Delight: Chunky red pepper & mushroom marinara over "zoodles" with steamed asparagus.

 Earlier this week, I wasn't sure I was going to even make it to the weekend on this detox. Though I'm battling some intense sugar cravings at the moment, that wasn't what had me feeling weak. It was general boredom with my food. Eating a salad every day was getting old quickly and no salt and no sugar even made my favorite sweet potatoes not such a favorite.

That's when I had a brainstorm. This detox doesn't have to be dreadful. With the ability to eat almost anything from the plant kingdom, my options for meals are endless. I was the one limiting my options with my limited thinking.

Enter "zoodles," spaghetti-style zucchini shreds that can be used in place of pasta for a vegetarian, grain-free entree or side dish. Making zoodles is easy. All you need is a julienne vegetable peeler (I picked mine up for $5 at the grocery store) and some washed zucchini. Use the julienne peeler to peel strips of zucchini from top to bottom, stopping when you get to the seeds. I save the middle part and slice it up to add to the dish. To prepare them, heat a skillet to medium heat and give them a quick saute just until they get flexible (the heat of your sauce will cook them further). It's much faster than making pasta.

"Zoodles" only need a quick saute in a dry pan.

I topped my zoodles with a chunky sauce made of onion, red bell pepper, mushrooms, diced tomatoes, fresh thyme, oregano and dried chile flakes for a little zing without salt. I served some spears of steamed asparagus on the side. The best part of this recipe is that it's family friendly and gave me the opportunity to eat with my family instead of sitting in the corner with my detox food glaring while they noshed on their own yummy dinner -- which is exactly what I was doing every night before. To round out the meal for Lily and Brian, I added some broiled polenta slices and fresh cherry tomatoes.

The sauce was a little spicy for Lily but that didn't stop her from asking for seconds.

Brian gave me the best possible compliment on this meal. He said it didn't feel like it was missing anything. Not only was it yummy, but it felt complete to him. He wasn't missing meat, pasta or dairy. A man of few words, Brian doesn't compliment often or effusively. I went to bed feeling pretty proud of myself.

Detox: Day 2

I've survived my first 24 hours of detox! It hasn't been easy, but I wouldn't say it's hard either. My biggest challenge was when preparing food Lily last night. I desperately wanted to chow down on the bread she was eating. But I managed to overcome the temptation.

Planning is definitely key for me. I have an hour set aside each night for me to prepare/pack my lunch and snacks for work the next day and also to prep my smoothie/juice ingredients. This saves a ton of time in the morning and prevents me from feeling like I don't have time to give my body the nutrients it needs.

Schedule

4:30 a.m. -- Wake Up
4:45 a.m. -- Warm Water with Lemon
6 a.m. -- Morning Juice: Kale, Beet, Orange, Apple, Ginger, Celery
7 a.m. -- Office
8 a.m. -- Kim Snyder GGS: Lettuce, Spinach, Celery, Apple, Pear, Banana
Noon -- Lunch: Soup & Salad
3 p.m. -- Snack:
6 p.m. -- Dinner: Baked Sweet Potato Stuffed w/ veggies; Veggie Detox Soup
8 p.m. -- Herbal Tea
9 p.m. -- Bedtime

Side Effects/Reactions

I had some minor sweats/chills while sleeping last night and woke up with a painful headache. There's also a bad taste lingering in the back of my mouth. I attribute all of this to my body starting to shed its toxins. It's also a reminder to keep increasing my fluid intake to help flush my system.

Veggie Detox Soup

I'm a soup gal. Regardless of the time of year, I favor warm, soothing soups over anything cold and crunchy. I made up this recipe based on what I had on hand.

Ingredients

1 yellow onion, diced
1 cup celery, chopped
6 cloves garlic, peeled and diced
1-inch knuckle of ginger, peeled and diced
1 med. daikon root (4-5 inches long), peeled and sliced
1 cup rutabaga, cubed
6-8 tablespoons low-sodium vegetable broth powder (I use Frontier brand)
4-6 cups water
2 tablespoons miso paste

Directions

1. Saute onion in a stock pot with just enough water to prevent sticking. Cook until onion is translucent.
2. Add celery, ginger and garlic and cook a few minutes more.
3. Add all other ingredients except for miso paste and bring to a boil.
4. Simmer for 30 minutes or until vegetables are tender.
5. Turn off heat, stir in miso and serve.

Detox: Day 1

In an attempt to overcome my food coma from the holiday weekend, I started today bright and early with an intense workout. As far as first days go, today wasn't too bad. The only real temptation I faced was discovering leftover pizza and cookies in the office break room. I steered clear, though, and am glad to say my colleagues made sure that the leftovers didn't last long.

I have to brag on my amazing husband, though. Knowing that I have no willpower around sweets, he left work a tad early and tossed out the cookies and pie we had for Easter. So no more junk food to contend with at home. What a great guy!

Schedule

4:30 a.m. -- Wake Up
4:45 a.m. -- Warm Water with Lemon
5:20-6:20 a.m. -- Exercise: Cycle & Weights
6:30 a.m. -- Morning Juice: Kale, Carrot, Beet, Orange, Apple, Ginger
8 a.m. -- Office
9 a.m. -- Kim Snyder GGS: Lettuce, Spinach, Celery, Apple, Pear, Banana
Noon -- Lunch: Spring Salad w/ Ginger Dressing
3 p.m. -- Snack: Banana
6 p.m. -- Dinner: Baked Sweet Potato Stuffed w/ veggies; Veggie Soup
8 p.m. -- Herbal Tea
9 p.m. -- Bedtime

Side Effects/Reactions

I haven't noticed any ill effects today. I was very hungry before lunch but the salad and banana kept me satisfied throughout the afternoon. Drinking water is definitely important. It helps with the cleansing process and also keeps me from grazing. I am aiming for 90 ounces of water every day. I had close to 100 today. Looking forward to keeping that up.

Ginger Dressing

Today's lunch was a hearty green salad of lettuce, red onion, apple, carrot, pumpkin seeds and sunflower seeds dressed with this tasty, tangy vinaigrette that I discovered in a recent issue of Yoga Journal.

Ingredients

1/2 cup apple juice 

2 tablespoons miso paste

2 tablespoons peeled and minced fresh ginger

2 large Medjool dates, pits removed

1 tablespoon plus 1 teaspoon apple cider vinegar

Directions

1. Blend all ingredients together until smooth. Makes 2/3 cup. Will keep for about a week when refrigerated.

Spring Cleaning is an Inside Job

After a long talk with Brian, I've decided to take the plunge and begin a 30-day detox/cleanse on Monday. After the series of incremental changes I've made since Jan. 1, it feels like the right thing to do at this time. I've already incorporated green smoothies and fresh juicing into my daily eating routine, and with the exception of this week, have been committed to a steady exercise routine.

Something I've learned this month, though, is that I have zero willpower in social situations. I can be on the top of game at home, but the moment temptation crosses my path at work, parties or in restaurants, I'm a goner. That's why I have had to ensure Brian is enrolled in my goal. He's not planning to detox with me, but I need him to know my goal so that he can support me at home and in public. Luckily, I married a pretty amazing man and he immediately jumped on board.

Purpose

I hope stripping away all toxic foods and common allergens that I can reset my digestive system and palate in a way that enables me to pinpoint which, if any foods, cause me discomfort or general feelings of malaise. I'm also hoping to eliminate my wild cravings for sugar.

Plan

I like to keep things simple so my detox is based on plant-based whole foods with no synthetic supplements. I'll start each morning with lemon water, fresh juice and a green smoothie. Fruits, vegetables and some seeds will comprise by other meals and snacks. I'll increase my exercise to three intense sessions each week (Spin, interval training, Pilates) and two yoga classes. I believe this, in addition to drinking 90 ounces of water each day, will further help my body to release built-up toxins.

Foods to Eat

• Whole, unprocessed fruits and vegetables (fresh or frozen)
• Seeds -- pumpkin, chia, sunflower, hemp, flax (raw, unsalted)
• Fermented foods (to aid digestion)
• Dried fruits/veggies (limited)
• Water
• Herbal tea
• Cashews, walnuts, almonds, pistachios (raw, unsalted)
• Apple cider vinegar

Foods to Avoid

• Eggs, dairy (includes soy/casein)
• Beef, pork, chicken, fish, seafood
• Soy
• Processed foods, dressings, sauces (anything in a box or can)
• Sugars (white sugar, brown sugar, natural sugar, etc.)
• Artificial sweeteners
• Natural sweeteners/syrups (maple syrup, honey, agave syrup, brown rice syrup, molasses, etc.) 
• Coffee, soda, alcohol
• Beans, legumes (exception: green beans, snow peas, sugar snap peas)
• Grains (wheat, corn, rice, millet, quinoa, oats)
• Preservatives
• Coloring agents
• Oil
• Peanuts

The lists above may seem exhaustive, but I prefer to think of them as very freeing. With a focus on whole, natural foods, meal preparation should be relatively easy with minimal cooking required. I'm excited to see what happens.

Restaurant Review: Organic Fresno

Pad Thai with mixed veggies.

Organic Fresno is a hidden treasure we discovered on a day trip to Fresno's Chaffee Zoo. I was looking for a fun place to have lunch before heading to the zoo, and was surprised when an Internet search showed a plant-based restaurant only a couple of miles away.

Billed as a "farm-to-fork restaurant, dinner theater and market," Organic Fresno is unique in the San Joaquin Valley of California. Considering that our valley grows most of the food for the nation, you'd think farm-to-fork restaurants would be everywhere. Sadly, even CSAs are tough to find. That's what makes Organic Fresno such a gem.

Lily definitely approved of the Pad
Thai. She didn't even want to share.

Rather than attempt to do the history of Organic Fresno and its sister restaurant, Revive Cafe, justice, I'll let you read it on owner "Ta-raw" Hamilton's blog. But for perspective, I'll give you my take: Entrepreneurial immigrant gives up financial stability to promote a love for the land and her community and ends up as impoverished as most of the people she originally sought out to help.

Luckily, she hasn't given up and I think she's found a formula that works -- two restaurants with different hours (one is open while the other is closed), amazing prices and affordable weekend entertainment that allows Hamilton to attract others who share her vision.

Organic Fresno's lack of sophistication is its main drawing card. Hamilton and her family treat the restaurant almost as their home, warmly welcoming all who enter. As a guest, you set the pace of your visit. Are you in a rush? Then place your order, await your food, eat and leave. No hurry? Then take your time and enjoy the added bonus of conversations with Hamilton, her grown children and other relatives.

Menu options are low-priced and limited (breakfast is $7.50; lunch is $10 for plant-based and $12.50 for primal). Lunch comes with bottomless soup and salad, all of which are made in-house using fresh ingredients from a variety of local farmers. Curious about Organic Fresno's vendors? Pay attention to your table. Every table features a supplier. Lily likes to sit at the honey table to count the bees while I read her the brief story about Cary's Honey Farms in Lindsay, Calif.

The dressing was so good, I wanted to lick it from the plate.

On our first visit, we were treated to the Farmers Bounty soup and garden salad with a persimmon-orange vinaigrette that was prepared before our eyes. Brian ordered the chicken tikka masala over pasta (weird, I know...but that was his request) and I made the mistake of deciding to share the Pad Thai with Lily. The mistake was mine for assuming Lily would share the delicious concoction of rice spaghetti, veggies and creamy almond sauce with me. Instead, I was allowed maybe three bites while she wolfed down the noodles, making enthusiastic yummy noises the entire time.

Farmers Bounty Soup

As a barista, Brian was interested in trying the organic coffee with raw cream (all dairy served is not homogenized or pasteurized). He said it was rich, mellow and full-flavored -- everything coffee should be but rarely is nowadays. As far as the chicken tikka masala went, Brian said it was the best he'd ever had and that the chicken was of a quality far and above what he was used to eating, proving that where ingredients come from is just as important as how they are prepared.

The Hamiltons are a prime example of why I love Fresno and its surrounding area. The San Joaquin Valley may be known nationally for its poverty but there is an entrepreneurial spirit here that is unlike any you'll find elsewhere. Whether by necessity or design, most of us work hard to fill the needs we see in our communities. Brian and I are passionate about helping to improve the world Lily will inherit -- and we're equally passionate about others trying to do the same. That's why, we've decided to sponsor the Hamiltons in their efforts and we've committed to making the hour-long drive to Fresno at least twice a month to visit one of their restaurants. We hope we can get a few friends to join us each time.

Recipe Redux: Roasted Winter Vegetables with Miso-Lemon Dressing

I have been a veggie-roasting fool lately. A week of eating on the go put me a little behind in using up our CSA vegetables and I've been trying to play catch-up ever since. I knew that if I was getting sick of eating roasted cauliflower for almost every meal, my family was, too. An email alert from The Kitchn saved us from veggie boredom. Roasted Winter Vegetables with Miso-Lime Dressing sounded just exotic enough to kick the winter veggie blahs.

I changed things up a bit in my version, opting to use broccoli instead of sweet potatoes, coconut oil instead of walnut oil and lemon juice instead of lime juice. The resulting dish was slightly tropical, and as you can tell by the picture, incredibly edible. So much so that Lily was snatching brussels sprouts before I even had a change to dish hers up. For the first time in weeks, there were no leftovers after dinner. I can't wait to try this dressing on other veggies. Next, I'm going to try it drizzled over roasted potatoes or maybe even as a dressing for greens and chopped avocado.

Roasted Winter Vegetables with Miso-Lemon Dressing

Serves 4

INGREDIENTS

• 8 ounces brussels sprouts, trimmed and halved lengthwise
• 1 medium head of cauliflower, cut into bite-size pieces
• 1 large head of broccoli (or two broccoli crowns), cut into bite-size pieces
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1 1/2 teaspoon white miso paste
• 2 tablespoons coconut oil
• Black pepper

Directions

• Preheat oven to 400. Place veggies on individual baking sheets, drizzle with oil, sprinkle with salt and toss to thoroughly coat (if you don't want to use oil, cover the veggies with foil). Bake, turning every 10-15 minutes until browned and soft. The broccoli and brussels sprouts will be done in about 15 minutes; the cauliflower will take about 25 minutes.
• Meanwhile, whisk together the lemon juice and miso paste until smooth. Slowly drizzle warmed coconut oil (barely melted), whisking constantly, until thoroughly combined.
• Place roasted veggies into a large bowl with dressing and toss to coat. Season with pepper and serve.

Fun with Pickles: Watermelon Radish, Daikon, Cabbage

A salad of kim chi and pickled watermelon radishes.

I've been feeling adventurous lately and have been experiencing with refrigerator pickles. It all started with watermelon radishes in our CSA box. I didn't know what they were or what to do with them so I looked online and found various food blogs suggesting they be pickled. We've also had an abundance of Napa cabbage and daikon. Growing weary of stir fry and soups, I decided to try making my own kim chi, a spicy version of pickled and fermented cabbage. The kim chi didn't meet my expectations, but the watermelon radish pickles, on the other hand, were the perfect balance of sweet and sour. Mixed together (top picture), they made for a tasty salad.

Green on the outside with a bright purple-pink starburst center, watermelon radishes have beautiful color that intensifies when pickled, making for a striking snack. Refrigerator pickle recipes suggest a wait time of 24 hours to 2 weeks for maximum flavor. After three tries, I can tell you that shorter soaking times net a milder pickle. So if you want a pickle that bites you back, wait at least three or four days before trying yours. If you don't, then start snacking the day after preparing them.

Watermelon Radish Pickles

Radishes in brine.

INGREDIENTS

• 3 large watermelon radishes (about 3 cups chopped)
• 1 cup rice vinegar
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar

Directions

• Peel the radishes and cut into disks or sticks (or a combo of the two) about a quarter-inch thick.
• In a separate bowl, combine the rice vinegar, salt and sugar until dissolved.
• Fill pint-size jars (or resealable plastic bags) with the radishes. Pour the liquid over the radishes, cover with lids and shake to ensure even mixing.
• Refrigerate at least 24 hours before enjoying. The pickles will last about a month in the fridge.
• Variations: Combine the radishes with green or sweet onions for variety; add a dash of crushed red pepper for a little kick.

Oatmeal Muffins

Oatmeal muffin with dried cranberries.

Breakfast is the most important meal of the day, but between getting ready for work and school, it can also be the easiest to skip. That's where these muffins come in. Easy to make the night before, they ensure you send everyone in the family away with a hearty breakfast. These also freeze really well and make for a hot breakfast after 45 seconds in the microwave. The key here is to not overbake the muffins. Pull them from the oven when they seem just shy of being done. They will cool to perfection. If you bake until an inserted knife comes clean, you will end up with dry hockey pucks that nobody wants to eat.

My standard recipe is to add 1/4 cup of sliced almonds and 1/2 cup of orange-flavored dried cranberries. Other popular variations include: 1/2 cup frozen blueberries; 1/2 cup chopped fresh apple and 1/2 cup diced dried apricots; and 1/2 cup dried cranberries and 1/4 cup dark chocolate chips.

Oatmeal Muffins

Makes 12-16 muffins

Dry Ingredients

Oatmeal muffin with fresh apple
and dried apricot.

• 3 cups quick-cooking oats
• 1 cup almond meal
• 1 cup packed brown sugar or turbinado sugar
• 2.5 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon

Wet Ingredients

• 1 tsp vanilla
• 3 "flax eggs"
• 1 cup unsweetened almond milk
• 1/2 cup applesauce (pumpkin puree or mashed banana also works)

Optional

• Dried or fresh fruit (1/2 cup dried cranberries; fresh or frozen fruit works well too)
• Nuts (slivered almonds, chopped walnuts)

Instructions

1. Make 3 "flax eggs" by whisking together 3 tablepoons of ground flaxseed with 9 tablespoons of warm water (1/4 cup + 1 tablespoon water). Store in refrigerator while assembling remaining ingredients (at least 15 minutes).
2. Mix together the dry ingredients in a large mixing bowl
3. In a separate bowl, mix the wet ingredients until blended well
4. Slowly stir dry ingredients into the mixed wet ingredients.
5. Stir in any optional ingredients such as dried/fresh fruit or nuts. Allow mixture to rest.
6. Line muffin tin with paper liners or grease with cooking spray or coconut oil.
7. Spoon mixture into muffin tin, packing until level with rim.
8. Bake at 350 degrees for 30 minutes.
9. Cool on wire rack. Serve solo or with coconut oil.