Oh boy - where do I begin? This past weekend I thought up a great idea to get myself “back on track”. I hit up Pinterest and searched for an effective 3-day cleanse that would help me clear my mind and system of fog. I ended up with one I thought looked doable and was SO excited to begin. Each day of the cleanse had a different raw juice which was supposed to be consumed 8 ounces at a time for 8 hours. At the end of the day, you were to have a lean protein and non-starchy vegetables for dinner. Easy, right? Here’s how it went and some take away thoughts…
Day 1 - I began with a “green juice” WHICH I’ve had a lot of green juice that I really enjoy so I didn’t think this would be that bad. This pretty much tasted like a mixture of celery and parsley and by the end of the day I was questioning what I was doing with my life. I stuck with it all day but then decided to eat a few fun sized candy bars after my eight juices and healthy dinner. OOPS.
Day 2 - With a new outlook and feeling very rested as it was daylight savings, I thought I’d continue with the cleanse, as I had already bought all the produce. However, I started to really zone in on the recipe for day 2. It had virtually NO fruit which is what makes these juices taste acceptable. Took one sip at 9 a.m. Juice cleanse over.
Final Thoughts - Although I only finished ⅓ of the “cleanse” I will say this -- Whoever completes these things are true heros.
But seriously, I learned that instead of a quick fix cleanse, I needed to reset my system by getting back to my roots - the things I usually do but have been slacking on. MEAL PREPPING being number one on that list.
An old, favorite meal prep dish of mine is a Buffalo Chicken Quinoa Bowl. There’s always room to add more veggies which I have done in the past but I love it the way it is! Buffalo chicken wraps and sandwiches used to be a staple in my diet and this is simply a healthier and gluten-free version of that. Recipe listed below - ENJOY!
Buffalo Chicken Quinoa Bowls
*Makes around 4 bowls for meal-prep
2 cups cooked quinoa
2 large chicken breasts, cut into strips
1 teaspoon minced garlic
5 small-medium carrots, sliced
2 celery ribs, diced
⅓ red onion, julienne
*1 cup unsweetened cashew milk
2 Tablespoons gluten-free buffalo sauce
1 teaspoon cornstarch
Ranch dressing OR sour cream for garnish
**May substitute for any unsweetened milk
Saute chicken in a skillet until outsides are no longer pink - set aside. Save any leftover chicken juice in skillet.
In same skillet with chicken juice, on medium heat, saute garlic, carrots, celery and onion for 5-7 minutes or until lightly browned. Put on lid for additional 5 minutes or until carrots are tender.
Pour cashew milk, buffalo sauce and cornstarch over vegetables and return chicken to pan. Stir and simmer for 2-4 minutes.
Serve over the top of cooked quinoa and drizzle with ranch, sour cream, or additional buffalo sauce.