What Detox Diet Really Does For You?

Winter slowly but surely going away… But are we really full of energy and looking forward to spring and summer? Are we still fighting winter blues, tired, have lots to do but don’t feel like doing anything? Did we gain couple of pounds because it was just too cold and too dark to exercise? Did we indulge our sweet tooth instead of going out for a walk?

I have to confess: normally I am very dedicated and I go to gym, no excuses! But this winter not sure why… I was skipping gym too often. I had a lot of plans and ideas but was watching stupid soap operas instead!

So now I want to get back on track with the help of Spring Detox Diet!

I want to feel my stomach flat again, I want to have more energy to do things and use that momentum to continue with good eating habits.

Oh, and I also want to look good at the beach during our Costa Rica retreat!

I am sure you can relate to all I just said. If so, why don’t we all roll the sleeves and start? Detox week is a great way to leave winter with extra pounds, low energy and dark moods behind!

And there is more to it. The feeling of being proud of yourself because of the accomplishment.

We are all different and these 5 days will be piece of cake for some and quite challenging for others. But after that we will all feel that amazing taste of well completed task!

As one of my Detox Diet Fall 2014 team members wrote in her testimonials:

“I started the week thinking it would be easy, but instead I found this a tough challenge for me.” And then “Knowing others were on the same journey made me push forward each day.”.

Isn’t it great?

Join the Detox Diet Spring 2015 facebook group, and let’s have fun together!

Curry Salmon Patties

By Matthew Kadey, MSc, RD.

This recipe is from my favourite Alive magazine; I have made these patties so many times. It is fast, easy and delicious!

You can make it with salmon or tuna, same great results.

2 – 5.6 oz (160 g) cans sockeye salmon
1/2 cup (125 mL) rolled oats
1 large egg
1/2 red bell pepper, finely diced
1 shallot, finely diced
2 tsp (10 mL) curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
1 Tbsp (15 mL) extra-virgin olive oil

In large bowl, flake canned salmon with a fork. Mix in oats, egg, red pepper, shallot, curry powder, lemon juice, and black pepper. Form into 4 equal-sized patties.

Heat olive oil over medium heat in skillet and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart, and cook for an additional 3 minutes.

Wild Rice Lentil Salmon Pilaf

by Matthew Kadey, MSc, RD

Another great recipe from Alive magazine.
The Wild Rice Lentil Salmon Pilaf is light, high in protein and fiber.
Wild rice and lentils combination provides complete protein and wild salmon adds more protein.
It takes 5 minutes to make this delicious meal (assuming lentils and wild rice are cooked in advance).

Pilaf

1 cup (250 mL) wild rice
1 cup (250 mL) French green lentils
Seeds of 1 pomegranate fruit
2 celery stalks, thinly sliced
1 cucumber, chopped
1/2 cup (125 mL) fresh mint, roughly chopped
1/2 cup (125 mL) sliced pecans
3 – 5 1/2 oz (160 g) cans wild salmon, drained

Dressing

3/4 cup (180 mL) carrot juice
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
2 Tbsp (30 mL) cider vinegar
2 shallots, minced
Zest of 1 lemon
1 tsp (5 mL) dried thyme
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) chili flakes
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper

Rinse rice well with cold water. Place rice and 4 cups (1 L) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Turn off heat and let stand, covered, for 25 minutes, or until rice reaches desired tender texture. Drain and set aside to cool.

In separate pan, bring lentils and 4 cups (1 L) water to a boil. Reduce heat and simmer, covered, until lentils are tender, about 30 minutes. Drain and set aside to cool.

In large container or bowl, toss together rice, lentils, pomegranate seeds, celery, cucumber, mint, and pecans. Gently fold in salmon.

Whisk together carrot juice, oil, vinegar, shallots, lemon zest, thyme, coriander, chili flakes, salt, and pepper.

When ready to serve, place salad on serving plate and drizzle with dressi

Sticky Fruit and Oat Squares

December 7, 2014
Healthy Snacks My Picks Weight Management
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This recipe is from Alive magazine the the author is Jennifer Danter.

Dairy and gluten free, these squares are good as a snack or as a fibre-packed, grab-and-go breakfast.

15 pitted Medjool dates, coarsely chopped

1/2 cup (125 mL) boiling water

1 tsp (5 mL) vanilla extract

1/2 tsp (2 mL) grated orange peel

1/2 tsp (2 mL) ground ginger

1 cup (250 mL) organic rolled oats

1/2 cup (125 mL) hemp hearts

1/2 cup (125 mL) pumpkin seeds

1/2 cup (125 mL) chopped almonds or pistachios

1/2 cup (125 mL) mixed dried fruit, such as raisins, cranberries, blueberries, or cherries

Place dates in bowl of electric mixer. Pour boiling water over top. Add vanilla, orange peel, and ginger. Let stand 10 minutes.

Preheat oven to 350 F (180 C). Line 8 or 9 in (20 or 23 cm) square baking pan with parchment paper.

Using paddle attachment, beat date mixture until mashed and evenly mixed. Beat in oats, hemp hearts, pumpkin seeds, almonds, and dried fruit.

Press mixture into pan and smooth top. Bake until firm and edges are golden, 25 to 30 minutes. Cool, then cut into squares. Refrigerate for up to 5 days or wrap individually and freeze for up to 3 months.

Makes 12 squares.

Each square contains: 218 calories; 7 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 36 g total carbohydrates (24 g sugars, 5 g fibre); 3 mg sodium

Link to the recipe in Alive magazine.