The Cleanse Factor--January Menu Plan

So every January (and by every January I mean once two years ago in December and maybe last year in January, but I can't remember for sure) my DH and I do a week-long cleanse.  Sort of.  Because I am an avid rule follower--if I like the rules, or if I made the rules up myself.  Anyhow, strict cleanse or not, it just seems like a good idea to get a handle on food choices after all of the holiday junk treats.

To be honest with you, we don't do a cleanse in the strictest sense of the word (depending on whose variation you choose.)  Our personal experience was that focusing on eating primarily vegetables and on reducing and being selective about grains and proteins was a better option than eliminating them all together.  (We also allowed ourselves one cup of coffee each morning because we are total wimps. I think we may have used a little honey from time-to-time as well.)  However, we did eliminate dairy and refined sugar, which is how I came to drink my coffee like a real grown up--black.

Our "cleanse" looked something like this:

(Oh yes, I am not a doctor, and all that jazz. This is not medical advice, consult your doctor, etc, etc.)

Wake: water with lemon

Breakfast Options: fruit-only smoothie (no dairy or soy milk), steel cut oats with apples, fruit salad with almonds/pumpkin seeds and a little plain yogurt, cooked millet

Snack Options: veggies with hummus or almond butter, yogurt (plain) with fruit, raw pumpkin or sunflower seeds, almonds, vegetable broth

Lunch Options: vegetable soup, salad, beans, veggie sandwich (can use portabello mushrooms instead of bread)

Dinner Options: Lentils, beans, brown rice (in moderation), chicken or fish (every other night), lots of vegetables, quinoa, salad (every night)

Beverages: Green tea (limited), water, herbal teas, vegetable broth

***Note: I prefer to make my own broths, as commercial broths can have unexpected ingredients or additives, and homemade just tastes better.  Beans are also even more economical when purchased dry, and can be left alone to cook in the crock pot.***

Since we only have the discipline to last about a week, below is my Winter Menu Plan which will get us through the rest of the month and possibly into January.  This being our coldest month, you'll see quite a few soups on the menu.  I love soup because not only are they warming, but they are also economical and extremely forgiving, easily modified to fit whatever fresh ingredients you have on hand.  I've starred recipes that could be eaten on the cleanse or slightly modified to fit.

Week One

Saturday: Pot Roast with Veggies/Steak with potatoes (or potato soup) & veggies

Sunday: Sweet Potato stuffed with Roasted Veggies*

Monday: Quinoa Chili* (I don't use TVP.) / Vegetarian Chili*

Tuesday: Spaghetti (with noodles or spaghetti squash)

Wednesday: Swiss chard and chickpeas*/ Hummus (with less lemon juice) & Veggies*

Thursday: Bean burrito

Friday: Chicken & Dumplings/ Chicken Soup*

Week Two

Saturday: Lasagna/ Lasagna Soup

Sunday: Lentil Rice Casserole*

Monday: Winter Vegetable Soup*(without Parmesan) / Holiday Soup For the Soul* (leave out vegetable bouillon and replace all or part of water with vegetable broth)

Tuesday: Parmesan Chicken/ Roasted Chicken*

Wednesday: Rustic Cabbage Soup*(without Parmesan)/ Nutmeg and Honey Carrot Soup

Thursday: Crock Pot Roasted Winter Veggies with or without Salmon*

Friday: White Bean Chili*/New England Clam Chowder

Hope your New Year is off to a great start!

Mexican Chowder

Fall weather has finally arrived!  This is absolutely perfect timing for my culinary bent as Mexican Chowder is on the menu for the evening.  I had a recipe for this that I loved, but that recipe has somehow disappeared.  I searched the internet and found nothing that was quite like it, so tonight, I am boldly exploring new possibilities and creating my own recipe! 

Please forgive my photo-taking abilities.

Alright, as a guide I am starting with a corn chowder recipe from my faithful Better Homes and Gardens cookbook, tweaking it as my memory serves me, and adding my own creative twist.  Here we go...  

Mexican Chowder

1/2 C chopped yellow onion
1 T olive oil
1 medium chopped zucchini
14.5 oz chicken broth
1 C frozen corn
2 C chopped cooked chicken
1 small can chopped green chilies (I used home-canned hatch chili peppers.)
1 C milk
1 T flour
1/4 t salt (more if using homemade chicken broth)
1 T taco seasoning
1/4 C chopped cilantro (optional)
shredded cheese & tortilla chips (optional)

1. Heat olive oil in a large saucepan.  Add onions and sautee for a couple of minutes.  Add in zucchini and continue to cook until the onions are soft, but not brown.
2. Add chicken broth, bring to a boil.  Add corn, chicken, and green chilies.  Simmer for 10 minutes.
3. In glass measuring cup or small bowl whisk together milk, flour, salt, and taco seasoning.  (Supposedly you're supposed to let this cook and stir until it's "thick and bubbly."  Um, mine didn't really get thick, and I think chowders should be thick.  If you're happy with the "chowder" at this point, then skip to step 5.)
4. Melt 2 T butter in a small saucepan.  Whisk together 1 C of milk and 3 T of flour.  Slowly pour the milk mixture into the melted butter, whisking it until it thickens.  Add to chowder.  Taste and adjust seasoning as needed.
5. Top with cilantro, shredded cheese, and tortilla chips if desired.