day 4 – flavors of sunday

The Packers played today and it was a playoff game which meant it was practically holiday status for my cheesehead husband. He invited his buddies over and the menu was all Midwestern – two HUGE pots of sloppy Joes, multiple bags of chips and French onion dip. Last I checked, exactly none of this is on the cleanse. All of this though was little to no temptation in comparison to the big cheese platter he’d put together. I do love cheese but I’m pleased to say I didn’t even have a single piece. I surprised even myself with this willpower!

Notes from today:

• To see original recipes from Bon Appétit, click on the link for the recipe in the titles below. Any changes I’ve made are reflected in the recipes below.
• I haven’t been hungry the last few days between meals but today I was starving late morning, so added in some of the citrus salad that we made last night and then didn’t eat.
• It’s really a shame to waste food I think, so I incorporated leftover radishes and cucumber from day 1 into my lunchtime salad.

• Some of the proteins for these recipes can be a little expensive. The dinner for tonight originally called for mackerel but when I couldn’t find it, I went with the suggested substitution of black cod. A 2 portion serving was almost $18! Holy black cod! I can justify it though since we aren’t eating out these two weeks so are saving a bunch of money there but yowza!

My breakfast and lunch are already made for tomorrow and now it’s time to settle into the couch for some Sunday night relaxation (and consoling in light of the Packer loss) with my hubbie.


Multigrain Hot Cereal with Pomegranate Seeds and Spiced Pepita and Cashew Crunch

Multigrain Hot Cereal with Pomegranate Seeds and Spiced Pepita and Cashew Crunch
Serves 1

1/4 cup multigrain cereal (such as Bob’s Red Mill 10 Grain)
2 Tbsp pomegranate seeds
1 Tbsp Spiced Pepita and Cashew Crunch
Nut or soy milk (for serving)

Prepare multigrain cereal according to package directions. Top with pomegranate seeds and Spiced Pepita and Cashew Crunch; drizzle with nut or soy milk.


Steak and Arugula Salad

Steak and Arugula Salad
Serves 1

4 oz leftover sliced Hanger Steak
4 cups loosely packed tender greens such as arugula, spinach, or baby kale
1/2 bulb fennel, shaved
2 radishes, thinly sliced
1/4 English hothouse cucumber, thinly sliced
2 Tbsp Whole Grain Mustard Dressing
Kosher salt, freshly ground black pepper
Fennel fronds for garnish

Toss steak, greens, fennel, radishes and cucumber with dressing in a medium bowl; season with salt and pepper. Top with fennel fronds.


Broiled Black Cod with Scallions & Lemon

Broiled Black Cod with Scallions & Lemon
Serves 4

1 1/2 lbs black cod fillets
2 Tbsp olive oil
Kosher salt, freshly ground black pepper
2 tsp lemon zest, finely grated
3 Tbsp fresh lemon juice, plus lemon wedges for serving
3 Tbsp fresh flat-leaf parsley leaves, chopped, plus more for serving
2 tsp fresh dill, chopped
2 bunches scallions, trimmed

Heat broiler to high. Line a rimmed baking sheet with foil.

Rub fish with 1 Tbsp. oil and season with salt and pepper. Place fillets skin side down on baking sheet and sprinkle with lemon zest, lemon juice, parsley, and dill. Toss scallions with remaining 1 Tbsp. oil. Broil fish until just opaque in the center, 6–8 minutes, adding scallions to pan during last 4 minutes of broiling.

Serve fish and scallions with lemon wedges.

Beet Salad with Caraway & Almonds
Serves 4

2 Tbsp sliced almonds
1 tsp caraway seeds
1 lb peeled cooked beets, cut into wedges
2 Tbsp Whole Grain Mustard Dressing
1 Tbsp fresh lemon juice
Kosher salt, freshly ground black pepper

Preheat oven to 350°F. Toast sliced almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.

Toast caraway seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Toss together almonds, caraway seeds, beets, mustard dressing, and lemon juice in a medium bowl; season with salt and pepper. Reserve ½ cup beet salad for Sardines with Rye Crackers and Whole Grain Mustard Dressing.


About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

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