I’m going to Greece this week.
It’s a much anticipated trip. Not only because I’m heading to a foreign nation I’ve never been to (love this), but because…. I need a vacation.
I’m sure some (most?) can relate.
I need to stop and smell the Greek wine, detach the laptop from my body, and stop checking my cell phone (see previous post).
I think island hopping in Greece with friends might just do the trick.
In order to prepare for my very own Greek odyssey, I’ve spent the past few weeks crossing things off my prepare-for-Greece-list.
Obviously priority one is healthy-er eating in preparation for B.I.P. (bikini immersion program).
I know what you’re thinking…. detox during first weeks of gorgeous summer weather… impossible.
It’s a challenge I’ve taken on.
I still attended every BBQ, roof-top party and tater-tot-loving day-drinking event. I’ve also managed to tone it down (pun intended) and flush the body out in preparation for serious vacationing.
How did I do it?
By substituting meals where I wasn’t involved in potato skins eating contests with all natural and clean home-cooking. And when I say all natural, I don’t mean it in the way that grocery-store companies mean it when they write “all natural chicken” on the front of the packaging. (Because honestly – what in the world is non-natural chicken? Do I even want to know?)
When I say all natural, I mean non-processed. These are meals that have no chemicals, substitutes or fake sugars.
I’ve chosen to use this post to show a couple of things I’ve been eating over the past few weeks. It’s left me feeling cleansed.
1) Simple salad with home-made lemon vinaigrette dressing
I took this idea from Andie’s blog. I stumbled upon this mecca of healthy food ideas many months ago and continue to check back in often. One of the posts a couple weeks ago caught my eye. It was simple, easy to make and left me craving more leaves and veggies.
Who could ask for more?
The recipe can be found here. I tweaked it since I forgot to buy avocado and instead used shaved raw brussel sprouts and miniature heirloom tomatoes.
For me, the most important part of the salad is the dressing. Often times I find that once I’ve added my favorite veggies to a salad, I inevitably want to drown them in ranch dressing. Andie’s recipe for lemon vinaigrette is delicious and satisfies the craving.
2) Home-made red pepper hummus
One of my friends loves to make hummus and recently tried adding in her own mixture of veggies. I decided to add this to the list. As a pairing with the salad, I made my own hummus from scratch. It took about 10 minutes total and tasted delicious.
In order to make this, I purchased a small food processor for about $11.00 on Amazon (truth) and bought/compiled/fetched the following ingredients:
- 1 can of chick peas (16 oz)
- 1 can of tahini paste (1 1/2 tablespoons)
- 2 lemons (for freshly squeezed lemon juice) (3-5 tablespoons)
- Extra virgin olive oil (2 tablespoons)
- Sea salt/pepper (to taste)
- 1 organic red pepper
- 2 cloves garlic
- 1/4 cup liquid from chick pea can
Combine all ingredients leaving the chickpea liquid from can for the end.
The result was delicious and once again… had completely clean and healthy ingredients.
I paired this with some baked chicken and the salad above.
The last thing I want to share is the juicing portion. My friends hear me talk about juicing all the time (sorry guys). Last year a friend gave me a juicer for my birthday and I’ve been juicing my heart out ever since. It takes about 5 minutes to make a delicious veggie and/or fruit juice and about 5 more minutes to rinse the parts clean.
A juice can supplement breakfast or a day-time snack. My favorite juices for the morning:
- Kale, carrot, green apple, lemon
- Kale, cilantro, strawberry, apple, lime
I’ve enjoyed putting in extra effort to eat clean over the past couple of weeks. It’s been uplifting. I find that half the battle in the detox is the mental game anyway.
Eating well makes you feel Awesome.