day 8 – starting week two

I can’t believe it’s been a whole week already on the Bon Appétit Food Lover’s Cleanse but in a way it seems like a really long time too when I consider all the great tasting meals I’ve had in the past seven days. There’s been something really comforting about this time too. I normally pack a lot into any given day, or week, or month. But because of this cleanse, I’ve kept my schedule relatively open so I can spend time cooking and writing these blogs. It’s been very calming. A nice regroup when the days  are short and dark and it’s comforting to have the house filled with warm smells and warm food.

Bring on week number two – I can’t wait to see what more is in store.

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.
• Loved this breakfast the first time around. More than happy to have it again…and again.
• I must have been suffering from low blood sugar at lunch today as I totally forget to take a photo of my beautiful salad. Bah!


Steel-Cut Oats with Blackberries & Hemp Seeds

Steel-Cut Oats with Blackberries and Hemp Seeds
This is a repeat from week one. You can find my post on it here.


Carrots, Watercress, and Chickpeas with the Greenest Tahini Sauce
Serves 1

3 cups watercress, large stems trimmed, chopped
1 cup leftover Warm Carrot Salad
1/2 cup canned chickpeas, rinsed
2 Tbsp The Greenest Tahini Sauce

Toss watercress, carrot salad, and chickpeas with The Greenest Tahini Sauce in a medium bowl; season with salt and pepper.

Kosher salt, freshly ground black pepper


Roasted Tofu with Red Pepper-Walnut Spread

Roasted Tofu with Red Pepper-Walnut Spread
Serves 4

1 package firm tofu, drained (12–14 oz.)
2 Tbsp olive oil
1 clove garlic, minced
2 Tbsp plain low-fat Greek yogurt
1 tsp kosher salt
1/4 Tbsp Aleppo pepper or hot paprika
1/2 tsp ground cumin
Flaky sea salt (optional)
1/2 cup Red Pepper–Walnut Spread

Heat oven to 425°F. Line a rimmed baking sheet with a piece of parchment..

Slice tofu into 5 pieces. Place a double layer of paper towels on a large plate. Lay tofu on towels in a single layer. Cover with another double layer of paper towels and top with 2 plates; set aside to drain, 10 minutes.

Whisk together oil, garlic, yogurt, salt, Aleppo pepper, and cumin in a medium bowl. Add tofu and turn gently to coat. Lay tofu slices on prepared baking sheet and roast until slightly puffed and browned in spots, 20–25 minutes. Reserve 1 slice tofu for Bulgur, Tofu, and Kale Salad.

Sprinkle roasted tofu with flaky salt, if using, and serve with red pepper spread.

Bulgur Salad with Cauliflower, Herbs and Pistachios
Serves 4

1 cup medium-grind bulgur
8 oz cauliflower florets, cut into 1″ pieces
Kosher salt, freshly ground pepper
1/4 cup roasted pistachios, chopped
3 Tbsp extra-virgin olive oil
1 Tbsp  lemon zest, finely minced
1/2 Tbsp fresh lemon juice
3 Tbsp fresh cilantro, chopped
3 Tbsp  fresh flat-leaf parsley leaves, chopped
3 Tbsp fresh mint, chopped
1/4 tsp Aleppo pepper or hot paprika

Cook bulgur according to package directions; drain and set aside.

Meanwhile, cook cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes; transfer to an ice bath to cool, then drain. Toss together cauliflower, bulgur, pistachios, oil, lemon zest, lemon juice, dill, parsley, mint, and Aleppo pepper in a large bowl; season with salt and pepper. Reserve 1 cup bulgur salad for Bulgur, Tofu, and Kale Salad.


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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