FRESH START

It’s a new year and with it the chance for a clean slate after the overindulgence and willy-nilly eating over the holidays. Will my attempts at cleaner, more conscious eating mean I break up some bad patterns or will it all end up in a Fritos and Zinfandel blowout on the couch?

We’ll soon find out.

It’s such a cliche this New Year resolution thing (I don’t go for that) but too much of everything during the holidays (except sleep) does beg for a re-set, and this upcoming week I will be trying out a Detox plan set up by my friend, nutritionist/wellness guru/life coach Abby Bliss White  (you can check out her website blissholitstichealth.com here).

I’ve known Abby casually for years, and followed her on Instagram as she’s taken legions of her fans and followers on a detox/wellness reset, and the raves have been unanimous. This upcoming one was the first time that the timing worked well for me, so I signed up.

Here’s the deal: for one week you eat a diet devoid of most dairy, processed food, grains, gluten, soy and alcohol, and then in the second week you slowly and methodically introduce foods back in to see how your body reacts. Does bread make you bloat? Is soy giving you headaches? Could it be that dairy is not the bestie you thought it was?

(I’m praying that my delicious trinity of bread, cheese and red wine aren’t culprits because I love them truly, madly, deeply).

Abby is a wonderful motivator, and she provides lots of recipes and meal plan ideas if you want them. I’m not sure how closely I’m going to roll with the set plan but no worry. I know that there are loads of approved foods I like to enjoy and there really couldn’t be a better motivator than Abby — she is genuinely excited for her clients to find their best self and health.

(But no Toffifays? Or buttered toast? Bourbon cocktails? Sushiritos? Pray for me.)

Knowing what’s ahead for me starting in a few days, I’ve been sharing and enjoying all my favorite foods these past two weeks.

Oliver’s Constitution Team has been winning competitions so next up is the state championship. He’s also captain of his Mock Trial group. What that means for the rest of us is we are often hosting large groups at my house for meetings (between 8 and 25 at a time) and I’ve found that charcuterie boards are the perfect thing for them to nibble on during their hours-long meetings.

These platters can sit out for hours and everyone finds something on it that satisfies a craving, be it for protein (multiple cheeses and meats), fruit (both fresh and dried, including apricots, tart cherries and figs) or for crunch/carbs (homemade focaccia, multiple crackers, baguette).

I’ve made seven of these cheese boards in the last two weeks (not just for Oliver’s groups but for a neighbor and teacher, too in portable boxes)

and I can say that the greater the variety, the more intriguing it will be. Why put one kind of cracker on your platter when you can put in four or five?

Also put like near like. See that hazelnut-topped bubbly Brie above? It’s perfect with those baguette croutons next to it and either the sliced Granny apples or jumbo Italian olives alongside would be a great palate cleanser afterwards.

I have to admit charcuterie boards with lots of fresh fruit are also great when you don’t feel like cooking (and the perfect meal when watching a movie).

What else have I been snacking on?

Bread– and lots of it.

I picked up this Country Loaf at Ken’s Artisan Bread and I’ve been snacking on it all week.

This loaf is the closest I’ve found to a French levain in Portland and its tangy, yeasty fragrance and incredible crumb makes everything taste better, be it an egg tartine,

sliced thick and served warm alongside soup or just topped simply with some goat cheese and Marcona almonds.

What else will I miss in the weeks ahead (and hence can justify indulging in now)?

The occasional sweet treat, like a Burgerville Chocolate Hazelnut Milkshake.

For those not familiar, Burgerville is a local chain that does a lot of things well, but their seasonal milkshakes might be my favorite thing there.

This chocolate hazelnut shake takes freshly roasted Oregon nuts and blends them with vanilla ice cream and chocolate and then BV tops these concoctions with real whipped cream and grated nuts atop.

There’s also been a fair amount of baking around here.

Mmm, brown butter chocolate chip cookies.

Do you know the kind of hero you are when you sneak this box of them into a three hour long Constitution Competition and share them roundly with everyone nearby?

And I’ve managed to share a last few treats out on the town before things get buttoned up here.

Poke Mon is one of my favorite places in town because they make Ahi tuna bowls that rock my world.

I went there yesterday and I’ve been thinking of little else ever since.

Okay, off to do another big grocery shop for the big week ahead. Spinach. Frozen berries. Kombucha. Salmon. Protein powder. Almond milk. Avocados. Cucumbers. Lemons. Tea. Blood oranges. Snickers. (gotcha!)

So for the next little bit here, expect less of foods like these Alfajores I made again recently

and more of foods like this Ginger Turmeric Carrot Soup I just made and froze for the weeks ahead.

(Advice? I love to hear from you!).

Cheerio, mes amis!