Last week I had a good friend from London visiting, big meetings and clients in town and saw friends. There were a lot of late nights, big dinners and free-flowing wine. Some nights more than others. There were also big moments of clarity for me and moments where questions still lingered. Those questions may never get the answers they deserve and I am at peace with that. The things I have clarity on I feel very good about and know that I am moving on the right path in my life. So that's why this week is about detoxing and cleansing. Moving forward and doing things to take care of my mind, heart and body. Taking lessons learned and knowing what I want and don't want. To help cleanse, I am resolving to eat as healthfully as I can. No more rib eye steaks, mac and cheese, creamed spinach and fries. But lots of whole grains, salads and lean proteins. I went to Whole Foods today for the first time in weeks and basically went to town. As silly as this may sound, I actually missed it!. My London friend made me laugh one night because he was telling me about his favorite grocery store in Kensington and asked if we have it in the states. It was Whole Foods. I told him that sadly it's not a British brand and that they're based in Austin. It was cute.
When I'm not traveling for work and know that I will be around for the week, I like to bring big salads to work for lunch. I will chop a bunch of veggies and store them in clear containers in the fridge. It's like having my own salad bar. I like hearts of palm, button mushrooms, avocado, feta cheese, chickpeas, quinoa, corn, green beans and tomatoes just to name a few.
Then in the mornings I'll just toss whatever looks inspiring into my container, add a dressing (on the side of course so my salad doesn't get soggy) and take it to work. It's also a big money saver because the days I buy lunch at work, I'll easily drop $10 on a salad from my favorite place, Hale & Hearty. But if I bring my own, it probably costs me about half as much which is great.
Today I made a salad with green and yellow wax beans, fresh shucked corn, red quinoa and Valbresso feta over a bed of butter lettuce and radicchio. It was inspired by a salad I had at Ruschmeyer's, a hotel and resort in Montauk. They kept the beans raw which I found a bit too rough, so I blanched mine in a few minutes in boiling water and shocked them in ice water to retain their bright color.
Ruschmeyer's also had a yummy curried yogurt dressing so I made one using a small container of Greek yogurt and a tablespoon of curry powder. I mixed it together and let it sit in the fridge for an hour to let the flavors marry. Then I put a few dollops of the dressing on my salad, added a squeeze of lime and a drizzle of olive oil and I was ready to dig in.