No Wine or Cheese, Please!

For the first time in my adult life, I’ve implemented a “Dry January” – GASP! I know, I know; how is it possible for me, of all people, to stop drinking wine (and all booze) for an entire month? Well frankly, it’s probably not possible. Which is why I’ve only promised myself two weeks of sobriety instead of the full month. To add to it (because no booze for two weeks isn’t enough?), I’ve also eliminated most dairy and all cheese from my diet until January 15, right in time for what will probably be a gluttonous MLK Weekend.

The line up of wines for Thanksgiving dinner, the beginning of the Holiday binge.

I usually roll my eyes when people eliminate an entire food group from their diet for the sake of a New Years resolution or the like. But I legitimately felt the need to take a break after the over indulgence that has taken place over what’s basically been the last six months. And although most of it has to do with the desire to shed a few sugar fueled pounds, I honestly want to prove to myself and any doubters than I can in fact live without wine and cheese for two weeks. So that I can fully maximize my potential weight loss, I figured I should also implement a clean diet and lots of exercise.

The last wines I drank in 2015: Dueling Scribe Cabs (the 2009 blew the 2010 out of the water)

(While I didn’t drink alcohol or eat any dairy on New Years Day, I didn’t start the official clean eating part of the diet until January 2nd because New Years Day is reserved for hangover cravings. I strongly believe that any New Year resolutions or diets shouldn’t start until January 2nd so that you have at least one day to recover and prepare yourself.)

Lucky for me, this is the time of year when the Bon Appetit Food Lovers Cleanse (BAFLC) comes out! The annual plan includes three meals, a snack and a dessert per day, focusing on healthy proteins, good fats, grains, fruits and vegetables, with minimal dairy and sugar. I particularly like this cleanse because many ingredients are repeated throughout the two weeks, and all lunches are made up of leftovers so you don’t have to spend an obscene amount of money on groceries. BA has even put together a printable grocery list that makes shopping much easier (especially when you already have most of the pantry items). While I typically don’t follow the entire two-week cleanse, I almost always find 6-10 tasty and unique recipes that I cycle through.

I kicked it off Saturday night with Mahi-Mahi with white beans, swiss chard and shiitake mushrooms. I made the meal for myself and two friends: The Mayor and First Broad. We all liked the fish (although, I could have doubled the orange zest and sage) and swiss chard, but agreed that the beans were lacking flavor. When I reheated the leftovers for lunch today, I sautéed the chard, mushrooms and beans together with 2 TB of harissa for about 5 minutes, adding the leftover cooked, chopped filet of Mahi-Mahi in towards the end. I finished the dish with a squeeze of lemon. These two small bursts of flavor added some spice and acid that the dish was otherwise lacking.

Leftovers turned healthy lunch

Next on the menu: Moroccan Lamb Shanks with Pomegranate with Confetti Lentils. It looks pretty delicious, but I’ll let you know how it turns out. Stay tuned for more of my favorite BAFLC recipes, and check it out yourself to let me know what you think. In the meantime, wish me luck on my wine and cheese detox!

Radicchio: Where Have You Been All My Life?

When I was visiting my parents over Christmas, I made my latest rendition of orecchiette with sausage, Brussels sprouts and broccolini. (In short, sauté garlic, red pepper flakes and shallots in 3 TB olive oil for a couple minutes, then add broccolini and chopped brussels sprouts and sauté over medium heat for about 10 minutes. Brown a mix of Italian sweet and spicy sausage – about 6 links, casings removed – in a separate pan, and toss everything with a healthy portion of orecchiette pasta. Top with freshly grated Pecorino and serve immediately). While everyone loved the pasta, my mom’s radicchio and mixed green salad really added some brightness the meal. And it got me thinking, why don’t I use more radicchio?

My new favorite pasta dish. I’m obsessed with Brussels sprouts.

Well, since then I have been putting radicchio is almost all my salads. I love the bitter, spicy flavor, but also the color that it brings to any salad. You can mix it with spinach, kale, arugula, or any combination of mixed greens and it will bring the salad to the next level. Lately I have been adding nuts and other crunchy vegetables and tossing with a citrus vinaigrette, then topping with some protein. It makes for a great light meal without cutting the flavor.

Radicchio Salad with Grilled Mahi Mahi (serves 2)

• 1 tsp orange zest
• 4 sage leaves, finely chopped
• salt and pepper, to taste
• 2 small Mahi Mahi filets
• 1/2 head radicchio, chopped
• juice of 1 lemon
• 1 1/2 tsp Dijon mustard
• 2 TB red wine vinegar
• 1 TB olive oil
• 1 cup arugula
• 1/4 cup sliced almonds
• 6 radishes, thinly sliced
• 1 small avocado, diced
• 1 garlic clove, smashed
• 2 TB Safflower oil

In a small dish, combine orange zest, sage, salt and pepper. Sprinkle over each side of Mahi Mahi filets and let sit for about 10 minutes. In a separate small dish, combine lemon, mustard, vinegar, olive oil, salt and pepper and set aside. In a large bowl, combine radicchio, arugula, radishes, avocado, and almonds, and set aside.

Heat safflower oil a large nonstick pan over a medium flame. Add garlic clove and sauté for about as minute to infuse oil. Cook Mahi Mahi for 3-4 minutes on each side, or until browned and opaque in the middle.

Add vinaigrette to the salad and toss to combine. Serve in large shallow bowls and top with a filet of Mahi Mahi.

This dish is light and healthy, but bursts with flavors of citrus and spice. Pair with crisp white wine, such as Sauvignon Blanc or Viognier. If you’re hankering for a red wine, this dish would also pair nicely with an Oregon Pinot Noir. To make this meal a little more hearty, try topping with grilled sirloin or roasted duck breast.