sriracha brussel sprouts

my brussel sprout world has been officially rocked.

since sriracha brussel sprouts have entered my life at places such as joseph leonard (roasted brussel sprouts with sriracha and the vanderbilt (brussel sprouts with honey and sriracha), i think of them in a completely different way.

after last week's pasta, i wanted to put my leftover brussel sprouts to good use so decided to attempt to combat a similar dish. i have to say that i am amazed the results were as wonderful as they turned out. add a turkey bacon, swiss, leek omelet and you've got a downright delicious dinner (or lunch, or breakfast, or hearty snack...)

honey sriracha brussel sprouts

• 1/2 lb brussel sprouts, washed, trimmed and halved
  
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 tablespoons oil
• juice from 2 limes
  
• salt

• preheat oven to 400 degrees.
  
• mix oil, honey, sriracha and lime. start with equal parts of each and adjust to taste. salt to taste.
• toss brussel sprouts with sauce. cook about 20 minutes, or until tender but still crisp. the outer shell of the sprouts should crisp up and brown.
  

winter market pasta

aka the winter version of one of my favorites


another one of my favorite ingredients: turkey sausage. more specifically, dipaolo's hot turkey sausage (available at nyc farmers markets). throw it together with pasta and practically any veggie(s) and you get one of my ultimate comfort foods.

this particular day, i also decided to combat one of my new food appreciations: brussel sprouts. which also meant the first time i have ever actually cooked them. i know (gasp! horror! i know!) i might have to blame this one on my mom (hi, mom!) since she hates the little buggers. right? but given the right cooking method, brussels sprouts crisp up beautifully and will take on the magic of many flavors.

i wanted to throw them in with some other winter veggies, which ended up being fennel and leeks. it seems as though we've finally made it to spring weather wise but the veggies are still in winter mode.

winter market pasta

• 1/2 lb brussel sprouts, trimmed and halved
• 3 large cloves garlic, chopped
  
• 2 shallots, chopped
  
• 1/2 bulb fennel, quartered then thinly sliced
• 1 large leek, trimmed, halved and sliced
• olive oil
• salt and pepper
• red chili flakes
• juice from 1 lemon
• parmesean cheese, grated
  
• parsley, chopped
  
• 1/2 lb turkey sausage
• 1/2 lb pasta (i went with fusilli)
• splash of white wine and/or chicken broth
  

• toss brussel sprouts with some olive oil, salt, pepper and a little chopped garlic. roast at 400 for 25 minutes, or until crispy and just cooked through.
  
• while the sprouts are roasting, heat olive oil, garlic and shallots in a large skillet. add fennel, leeks and cook until everything until it begins to soften. add sausage and break up in the pan. cook until turkey is cooked through and veggies are softened. add a generous splash of white wine and/or chicken stock and stir.
  
• while veggies and turkey are cooking, heat a pot of water and cook pasta.
  
• when everything is cooked, throw together in the pan. add parsley, red chili flakes, cheese, lemon juice and stir.
  

sticky orange cake with marmalade glaze (for breakfast)

sometimes you see something and you just NEED it. this was one of these things. becky crocker sent this recipe my way and no more than 3 days later and my entire apartment was eating it for breakfast. yup, cake and ice cream for breakfast! (as a spring cleaning reward).

although the cake itself is vegan, thekitchn (recipe source) recommended pairing it with pistachio ice cream, which is exactly what we did. yummmm. and i promise, this is one of those recipes that just happens to be vegan, as in, you aren't substituting anything unusual and it doesn't taste like anything has been "altered." the apple cider vinegar ensures a wonderfully fluffy texture.

sticky orange cake with marmalade glaze from thekitchn
makes 2 9-inch round layers

• 3 cups flour (i used a mix of spelt and gluten free)
• 1 1/2 cups white sugar
• 1/2 cup dark brown sugar, lightly packed
• 2 tpns baking soda
• 1 tspn salt
• 1 orange, zested
• 2 cups orange juice
• 2/3 cup vegetable oil
• 2 tblspns apple cider vinegar
• 1 tspn vanilla
• 1/4 cup orange marmalade
• 1 tablespoons rum, vodka, or water

• preheat oven to 350°F.
  
• lightly grease 2 9-in rocun cake pans. line the bottoms with parchment and lightly grease the paper.
• make the cake batter: whisk together the flour, sugars, baking soda, salt, and orange zest. whisk until thoroughly combined.
• in a separate bowl (i, of course, ignored the separate part), whisk together the orange juice, vegetable oil, vinegar and vanilla. quickly mix the wet ingredients into the dry ones and whisk thoroughly.
• pour batter into cake pans and bake for 30-35 minutes.
• let the cakes cool for about 20 minutes in the pan then cool outside of pans. glaze while cakes are still warm but not hot.
• to make the glaze, mix the marmalade and rum or vodka in a small saucepan. warm over medium-high heat for about 5 minutes, until the glaze is bubbling and hot. turn off heat and immediately glaze cake.
• place one cake layer on a plate. pierce the top with a toothpick a few times. pour about half the liquid over the first cake layer. place the second layer on top and repeat.
• serve with pistachio ice cream!
  

the gogozo detox: the downfall

we all knew it was going to happen, right? i broke the cleanse tonight. and it was glorious. since i wasn't feeling particularly awesome by the end of day 4, decided to treat myself. to vegan fast food. that's even more hilarious, right? fake bbq chicken wings and vegan chipotle cheese fries. aaaaand a vegan pistachio milkshake. go hard or go home.

*note: i still HAVE NOT consumed any chocolate nor coffee in 4 full days. let's see what tomorrow brings.

i expected to feel pretty good after 3 days, or at least more energetic. and i also expected to feel much more used to eating less after a few days; stomach shrinkage and all of that. not to mention not feeling so badly like i was suffering from sugar withdrawal. and since this wasn't the case...what's the point? there are definitely things that i think i can take away and continue to adapt. mainly, i think i'm a fan of the hot lemon water in the morning. it definitely gives me a jolt, in someways almost more than i think coffee does.

you want to hear more about the vegan food? i'm a fan of the dairy substitutes mostly because eating dairy generally makes me feel like crap. and for me, most of the time, the vegan stuff is just as satisfying. and really what are wings, if not a vehicle for sauce? deliciously crisp skinny fries and yummy pistachio "ice cream" available at foodswings.

maybe you should all try a cleanse, if only just to break it after a few days. talk about an exciting moment.

the gogzo detox: shopping list!

is it healthy to be looking at mexican food menus on day 3?

on another note, snack tip = iceberg lettuce with lemon. perfect to crunch on which is why i eat half the time.

so today is the end of day 3. tomorrow should be looking up, right? if i'm not feeling the amazing benefits of this thing by friday, i'm going to have to quit. make that friday at lunch...because really, deprivation better have a reward or it's totally not worth it. for now, my thoughts remain with nachos.

here's the week's grocery list:

• free range organic eggs - or even those egg whites in a container
  
• lemons (fresh)
  
• oatmeal
  
• berries
  
• walnuts
  
• sweet potatoes
  
• frozen edamame
  
• quinoa
  
• kale
• garlic
• olive oil
  
• parsley
  
• cherry tomatoes
  
• persian or english cucumbers
  
• organic free range chicken
• apples
  
• almond butter
  
• white miso paste (no msg)
  
• soft or silken tofu
  
• snow peas
  
• sliced dried shitake mushrooms
• bok choy
  
• scallions
  
• fish
  
• brown rice
  
• non fat yogurt
  
• artichokes, broccoli rabe or asparagus (choose)
  
• citrus fruits
  
• green tea
  
• herbal tea

the gogozo detox: the recipes

so, i think there are 2 ways to look at this whole cleansing thing. the major thing i wanted to focus on was to make it actually realistic. this meant a whole lotta food prep over the weekend. i'm not quite sure i can say it was worth it but we'll wait and see...in addition to the recipes i'm using for the week, i'll try to point out how i've simplified along the way...

breakfast: oatmeal with berries and walnuts
i prefer steel cut oats but in the time trap of the weekday, the easiest thing to do seems to be instant oatmeal. HOWEVER, i'm not talking about the sugar filled, random crap packed kind. i'm talking about normal oatmeal, with nothing else in it (except a bit of salt in this case). but what can i say? it's the plainest version i've been able to find.
add a 1/4 cup of frozen or fresh berries and 1 tblspn walnuts. i've been adding a tiny splash of vanilla almond milk, just for an extra flavor boost.

lunch: quinoa salad with grilled chicken
4 servings
if this looks familiar, it's because it's slightly modified from a quinoa salad i've made many times

• 1 lb chicken
  
• 1 cup quinoa
• 1 bunch kale
• 1 1/2 cups cucumbers, chopped
• 1 1/2 cups cherry tomatoes, halved
• 2-3 garlic cloves, minced
• 1 tablespoon olive oil
• 3 scallions, thinly sliced
• 2 tablespoons parsely, chopped
• salt and pepper
• juice from 1/2-1 lemon
• tiny drizzle of sesame oil
  

• cook quinoa (a rice cooker is perfect for this!)
  
• while quinoa is cooking, sautee 1 bunch kale with garlic and small amount of olive oil
• allow quinoa to cool slightly, then mix in veggies, lemon juice, sesame oil, salt and pepper
• grill chicken with salt and pepper
  

dinner: miso soup with 1/2 cup brown rice and 4oz fish
dashi (adapted from epicurious)
4 servings

• 6 cups water
• 1 12-inch piece kombu (dried seaweed)
• 3/4 cup loosely packed bonito flakes

• place water and kombu in a pot and cover. allow to sit for 20 min.
• slowly heat up water. just before it comes to a boil, remove kombu.
• add bonito flakes and lightly simmer until they sink, about 4 minutes. do not stir.
• remove bonito flakes.

to make miso soup:

• 1 small bunch bok choy, sliced and steamed
  
• 1 cup snow peas, sliced and steamed
  
• handful dried sliced shitake mushrooms
  
• silken or soft tofu, sliced into cubes
• 2 scallions, thinly sliced
  

• place dashi, mushrooms, bok choy, snow peas, tofu, scallions in a pot and bring to a simmer until heated through
  
• turn off heat and stir in about 8 tablespoons of miso paste (start with less and add to taste)
  

stay tuned for grocery list and cooking prep plan...

the gogozo detox: the meal plan

i've just about made it through day 1 (without chocolate), so i thought it would be a good time to present the food plan


mon-fri (assuming i don't get too bored...i may have to switch it up a bit):

before breakfast: water with lemon

breakfast: 1 cup oatmeal with ¼ cup berries and 1 tbspn walnuts
or 4 egg whites, 1/2 sweet potato
green tea

snack: ½ cup edamame

lunch: quinoa salad with 4oz grilled chicken

snack: apple w/ 1 tblspn almond butter

dinner: miso soup, 4 oz grilled fish, 1/2 cup cooked brown rice

snack: 4 oz yogurt, 1 fruit (3/4 cup Berries or 1 citrus), herbal tea

since i wrote about the general idea, here's some background on the specifics:

• lemon water in the morning is one of those classic diet cleanse things. lemon is supposed to give your system a jump in the morning as well as be an antiseptic, so why not? thought i'd throw it in and see how it feels. green tea throughout the rest of the day provides some caffeine (that i don't feel the need to live without) and also provides some appetit supressing.
• breakfast: needs to be hearty enough so that i'm not starving first thing in the morning through the rest of the day. personally, when i eat oatmeal, i feel full longer than when i eat dry cereals or other items, which is why i chose to put it in the plan. however, something else that's just as lean, such as egg whites, seasoning and sweet potato works too.
• snacks: are lean as well but substantial and high in protein (soybeans, almond butter).
• proteins: super lean and organic (chicken, fish, tofu)
• veggies: super foods! think kale, artichokes, broccoli, asparagus, all those dark leafy greens. also, mostly cooked veggies just to be easier on the system. organic when possible.
  
• miso soup (with miso and mushrooms): umami! for a satisfying taste and to feel more substantial.
• a word on seasoning: i definitely used some olive oil (minimal), garlic, salt and pepper, other spices and herbs in the preparation of my food because there's no need to lose flavor here! however, i'm trying to stay low on the salt, spicy flavors and other things that are just a little tougher on the body than i'm trying to be right now.
  

more reading about specific detox foods here!

recipes to come...