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FLC16: Highlights from Week 1

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It’s Day 7 of my Wine and Cheese Detox and I’m going strong! I feel light and refreshed, I’m sleeping better, and I have hardly thought about cheating. I even attended a work-related wine tasting on Tuesday afternoon and spit all of the wines. But I have to admit, the feel of Napa Bordeaux blends on my lips was luscious. In continuation with my Food Lover’s Cleanse, I’ve made several delicious and healthy meals the past week:

The Chia Pudding with Pineapple and Apricot and Banana Almond Smoothie made for great breakfasts – very filling, slightly sweet, and easy to get together during a morning of multitasking. I was a little put off by the thought of it at first, but I really enjoyed the texture of the chia pudding.  I will definitely incorporate both of these into my breakfast routine.

Tofu Stir Fry

Brussel Sprout and Tofu Stir Fry

The Brussel Sprouts and Tofu Stir Fry was spicy and and hearty. I love a good stir fry, and this was recipe was pretty dynamic for so few elements. I enjoyed the crunch of the water chestnuts and the tangy spice of the gochujang – a Korean chile paste that I have been dying to use in cooking since I read about it about a year ago. I didn’t prepare the suggested rice side as directed, but I did use some black rice that I cooked with bits of ginger and topped with shredded coconut. I forgot to add furikake to the stir fry, but I remembered to include it on my leftovers the next day and it added a nice umami flavor. I would recommend this dish for a hearty vegetarian stir fry, but double up on the gochujang or add some Sriracha because it’s lacking in heat.
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Last night I made Salmon with Cucumber-Yogurt Sauce and Carrot Salad with Garlicky Bok Choy. My favorite component was the carrot salad, which I didn’t make nearly enough of. I didn’t bother toasting cumin seeds and used ground cumin and turmeric instead, so it only took about 10 minutes to prepare; an easy salad to get together before heading out the door in the morning. I enjoyed the yogurt-cucumber sauce on top of the salmon, and added a bit of mint to brighten it up. Overall, this meal was flavorful, light but filling, and the flavors integrated well with each other. I used the leftover salmon filet in a lunch salad with arugula, mixed greens, cilantro, mint, cucumber, carrot, almonds and miso-tumeric dressing – yum!

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By far, the Spicy Orange Hazelnut Bark was the best thing I made all week. Since I haven’t been drinking alcohol, I find myself craving something sweet in its place. I’m not a dessert person by any means, but I can’t resist a piece of dark chocolate. Rather than munching on some hipster chocolate bars I got over the holidays, I decided to get out the double boiler and make my own bark. I’m not a huge fan of hazelnuts so I used some bittersweet chocolate with almonds from Trader Joe’s and added some pistachio pieces to the mix, which was delicious. But it was the orange zest and cayenne pepper that really pulled the bark together. I will definitely be making this on the regular, whether or not it’s a replacement for wine! Here’s to another 7 days…

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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