Craving bread and sweets? BACK AWAY…you are so close! Hopefully you have made it this far and weren’t too tempted by leftover treats in the office. When cleanses fail, it is usually due to a lack of inspired food choices. We are here to help!! Let us know if there is a meal you are having trouble with and we can help find the solution. In the meantime, here is a little recipe inspiration:
Trying to figure out what to do with those extra cans of pumpkin? Make FITintheCITY’s contribution to her Thanksgiving dinner tonight!
Pumpkin and Chickpea Hummus with Jalapeno Oil (From Food and Wine Magazine)
Jalapeno Oil
- 1/4 cup grapeseed oil
- 2 tablespoons minced cilantro
- 1 tablespoon minced seeded jalapeño
- Salt
Pumpkin Seeds
- 1/4 cup pumpkin seeds
- 2 teaspoons grapeseed oil
- 1 tablespoon sugar
- Pinch of cayenne
- Salt
Hummus
- One 15-ounce can chickpeas, rinsed and drained
- 1 cup pumpkin puree
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 3 tablespoons water
- 2 small garlic cloves, finely chopped
- 1/2 teaspoon ground cumin
- Salt
DIRECTIONS
- MAKE THE JALAPENO OIL In a small saucepan, heat the oil over moderate heat until hot but not shimmering, about 3 minutes. Transfer to a small bowl and stir in the cilantro and jalapeño. Let cool completely, then season with salt.
- MEANWHILE, MAKE THE PUMPKIN SEEDS In a small skillet, toast the seeds in the oil over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the sugar, cayenne and a generous pinch of salt and cook, tossing, until the sugar melts and the seeds are browned, about 2 minutes longer. Transfer to a plate to cool completely, then break into small pieces.
- MAKE THE HUMMUS In a food processor, combine all of the ingredients except the salt and puree until smooth, then season generously with salt. Scrape the hummus into a serving bowl. Drizzle some of the jalapeño oil on top, garnish with the candied pumpkin seeds and serve.
Looking for a main dish but short on time? Rather than butcher codfish (like FITintheCITY did last night trying to use this recipe for “simple” poached cod), check this much more successful dish out:
Thank GOOP for this cross between a puttanesca and a niçoise!
INGREDIENTS
1 small jar good-quality tuna
1 14-oz can plum tomatoes
2 anchovies, chopped
1 1/2 cloves garlic, minced
4-6 pitted Nicoise olives
1/2 pinch red chili flakes
10 French beans, trimmed
1/2 cup quinoa, cooked
1/2 cup brown rice, cooked
olive oil
sea salt + black pepper
DIRECTIONS
1. Coat a large frying pan with olive oil and add the garlic and red chili flakes. Cook for a minute until soft and fragrant, then add the anchovies and stir until they start to melt. Add the olives, crushing them gently with the back of a wooden spoon. Add the canned tomatoes and bring the heat down to a simmer. Cook for about 20 minutes.
2. Prepare an ice bath by filling a large bowl with equal parts ice and water. Bring a medium pot of water to a boil. Add a large pinch of salt and the French beans. Cook for about 3 minutes. Drain and place in the ice bath for about a minute. Drain and set aside.
3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Top with a large dollop of tomato sauce. Flake three to four large pieces of tuna into each bowl. Divide French beans into each bowl. Season with salt and pepper to taste and a drizzle of olive oil on top if desired.
If you make it through to Saturday without succumbing to cleanse-busters, treat yourself to a nice breakfast of avocado toast…a favorite here at FitTrition!
Take bread of choice and toast it
Top bread with Sliced Avocado
Drizzle avocado with EVOO
Add Himalayan Sea Salt (and red pepper flakes if you like a little kick!)
And Make seconds…because you will want it!
xoxo
The FIT gals
