Week two of our cleanse started out great. We had lemongrass chicken and black rice on Monday night, which made for delicious asian-chicken salads the next day. Tuesday we did the albacore tuna brochettes along with the plan, but by Wednesday night, we just could not load the dishwasher one more time. So, we took a break and headed to this cute new place in Highland Village, Drexel House. Few glasses of wine, a good meal, and no dishes to clean up afterwards felt pretty good, I have to admit! So week two extended out a bit into week two-and-a-half. Overall we’ve really enjoyed it–lost a few pounds and picked up a few new healthy habits along the way. Below are some of our favorites from round two…
Lemongrass Chicken Black Rice with Coconut & Garlicky Bok ChoyThis one was a pretty fun meal. Lots of pretty colors and interesting ingredients. How often do you use lemongrass at home? The chicken is marinated in a mixture of spices and coconut milk overnight and then roasted in the oven at a high temperature to finish it off and brown the top. The only real edit I would make to the cooking method would be to pound the chicken breasts a little so that they’re more even in size. Mine were a bit disparate and the larger one made the cooking time in the oven a bit too long for the other. These could easily be cooked on a stove-top grill too, and they’d be really good.
We cooked the black rice as suggested, but added in a small pat of butter to the cooking water, and then tossed in some sliced green onions, slivered almonds and toasted coconut just before serving. Central Market was out of baby bok choy (something to do with the polar vortex?), so we substituted red swiss chard. I would pull back on the soy sauce and just add to taste. A full tablespoon proved to be a little too much for a single bunch of chard. Great meal overall though and it certainly looked pretty, especially next to the flowers left over from Callie’s party and our haul from Central Market’s citrus week… I didn’t take a picture of the salads we made the next day for lunch, but they were awesome and easily one of my favorite meals on the cleanse. The sesame-miso vinaigrette is definitely a keeper. (I skipped the miso a) because we didn’t have any and b) because when I looked up substitutes it said I could use anchovy paste. No thanks.)
This was a fun one too–and good to make the morning after you make the lemongrass chicken because you’ll already have toasted coconut on hand. It’s essentially a mixture of old-fashioned rolled oats and Greek yogurt that you refrigerate overnight with some orange juice, orange segments, and chopped dried dates. In the morning, you just pull it out of the fridge and top it with some toasted coconut and cacao nibs–which is apparently Whole Foods speak for chocolate. They’re on the aisle with all the bulk bins, right next to the hemp seeds! I thinned ours out just a touch in the morning with some almond milk. Tasted like desert and was a great way to start off the day.
Hope everyone is having a happy Monday and a great day off. I have the curried mussels on the cleanse planned for tonight. Fingers crossed they’re worth all the random ingredients I had to buy to make them!