Friday Foodie

I’ve been craving vegetables lately.

I’ll let that one sit with you awhile.

I’m a gal who leave any french fry behind. I’ve been working on my cake pop recipe the past few months. I spent my last meal of 2011 devouring a creamy pasta with chunks of lobster.

But with stacks of leftover party cookies followed of stacks of leftover in-law cookies invading my kitchen counters, December took its toll on my body. And I can feel it!

So I’m now craving…… vegetables. And healthy meals. Because I feel very blah.

{Is this a sign I’m getting old?!}

So when yesterdays goop newsletter arrived in my inbox yesterday I was tempted to read Gwynnie’s ode to her yearly cleanse. And while I have no desire to spend my first weeks of January violently ill from lack of food, I did like the healthy recipes she included.

{You’re supposed to eat these to prepare for the cleanse…. I think just eating them to prepare for more real food is a better plan.}

So in case you’re feeling as full of cookies & cake as I am, I thought I’d pass these along to kick off a better year of eating.

{Or until the urge to eat veggies passes}

Chicken Wrap

Makes 1

  • 1 wheat free tortilla (Food for Life makes a great one, and is widely available at health food stores.)
  • 1 chicken breast
  • a handful of herbs like thyme or rosemary
  • 2 cups of water
  • a few leaves of kale, cabbage or swiss chard
  • 2 tbsp of hummus
  • salt & pepper to taste

At night or in the morning before work, poach a chicken breast in water with a handful of fresh herbs like thyme and rosemary.

Bring the water to a boil and then quickly turn it down to a simmer for 10 minutes. Let the chicken cool and then shred into pieces. (You might want to do two or three chicken breasts all at once so you have leftovers for the next day).

In the meantime, steam your green leafy vegetable of choice (our recommendations are above). Spread the hummus on a wheat free tortilla, put the shredded chicken and veggies on top, and wrap it all up.

Everyday Green Chopped Salad

Makes 1

You can vary chopped salad in so many ways but here’s an excellent one that fits the cleanse perfectly from Jamie Oliver’s website. We modified the proportions slightly so that you can eat for one.

  • 2 scallions
  • ½ a cucumber
  • A handful of fresh basil leaves
  • ¼ head Boston or small red leaf lettuce
  • ¼ heart of romaine
  • ¼ cup sprouted cress or alfalfa
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon Dijon or English mustard
  • sea salt
  • freshly ground black pepper

 Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the center of the board, and continue chopping and mixing together.

Add the lettuce leaves, and cress or alfalfa to the board. When everything is well chopped, you’ll have a big mound of salad on the board.

Make a well in the middle and drizzle in the extra virgin olive oil and red wine vinegar. Add the mustard and the salt and pepper. Sprinkle with nuts. Mix up so everything gets well coated and serve on the board or in a bowl.

Roasted Acorn Squash with Wild Rice

If you plan ahead, it’s great to let the rice soak overnight or up to 24 hours, as it shortens cooking time and aids digestion. If you don’t have time, it’s fine to simply rinse the rice and make immediately.

Serves 6-8

  • 1 medium sized acorn squash, cut in half and seeds discarded
  • 2 cups wild rice
  • 4 cups water
  • 2-3 tablespoons olive oil
  • 2 teaspoon cinnamon
  • ½ teaspoon chili powder
  • sprinkle of sea salt
  • ½ cup raw (or dry roasted) pumpkin seeds
  • 1 cup freshly chopped parsley
  • 2 tablespoon coarsely chopped rosemary (fresh or dried)
  • 1 pomegranate (for the seeds)
  • sea salt to taste
  • ¼ cup apple cider vinegar

In a large bowl, soak the wild rice in the 4 cups of water. Cover and allow to sit at room temperature overnight, or up to 24 hours OR just rinse and make immediately if you’re short on time. When you’re ready to make the rice, strain off the soaking water, rinse well and place in a medium pot. Cover with water and cook over medium-high heat, covered, until tender. Set aside to cool. Once cool, mix in the pumpkin seeds, parsley, rosemary, pomegranate seeds, sea salt and apple cider vinegar.

Preheat oven to 375°F
Cut the squash into even wedges (3/4-1 inch thick) and place in a roasting pan or on a baking sheet, skin side down. Drizzle with olive oil and sprinkle with cinnamon, sea salt, and chili powder. Place in the oven, cook until tender when pierced with a fork, roughly 20-30 minutes. Remove from the oven. Arrange over the rice mixture in a large bowl or individual serving dishes.

For a modified version, after roasting the squash, cut it into smaller pieces and toss with the rice mixture.

*all images & recipes courtesy of Gwyneth Paltrow’s goop


About The Yuppie Files

Blogger at The Yuppie Files, aiming to bring a little style to everyday life.
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2 Responses to Friday Foodie

  1. realfunfood says:

    I couldn’t stop thinking about the creamy pasta with lobster … 🙂

  2. Veggies have fallen out of favor with me lately but these recipes are quickly changing my mind! 🙂

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