Here's A Diet For People Who Really Love Food
Bon Appétit magazine's fifth annual Food Lover's Cleanse is here and it looks amazing — albeit a little intimidating — but SO DELICIOUS.
For the fifth year in a row, Bon Appétit has just published their post-holiday, get-healthy eating plan called The Food Lover's Cleanse. It's two weeks' worth of recipes for breakfast, lunch, a snack, dinner, and dessert and it is similar to BuzzFeed's Clean Eating Challenge, but written for a slightly different style of cook. (Disclosure: I created and edited the Food Lover's Cleanse along with author Sara Dickerman when I worked at Bon Appétit for several years.) This year it looks even more beautiful and flavorful than ever before. Even if the idea of cooking every one of these recipes seems overwhelming, take a look at them because there are certainly some fantastic and smart ideas for combining flavors and using leftovers — and hopefully you'll be convinced to follow along in full.
The cleanse starts this Friday, January 2, so you should get that shopping done (click for the full shopping list from Bon Appétit) asap.
FRIDAY, JANUARY 2
SATURDAY, JANUARY 3
Breakfast: Oatmeal With Cacao Nibs And Figs
Lunch: Watercress Salad with Snapper and Kimchi
Snack: Apple Slices with Almond Butter
Dinner: Turkey Breast with Roasted Broccolini
Side: Black Rice with Hazelnuts
Dessert: Mandarins and Dates
SUNDAY, JANUARY 4
Breakfast: Morning Barley with Squash, Date, and Lemon Compote
Lunch: Radicchio Salad with Turkey, Pear, and Pomegranate
Snack: Quick Miso Soup
Dinner: Brussels Sprouts and Tofu Stir-Fry and Side: Aromatic Red Rice
Dessert: Spicy Orange Hazelnut Chocolate Bark
MONDAY, JANUARY 5
Breakfast: Pomegranate-Chia Seed Yogurt Parfait
Lunch: Tofu Cabbage Salad with Kimchi Miso Dressing and Peanuts
Snack: Pear Slices with Chèvre
Dinner: Bistro Salad with Roasted Vegetables and Side: Beet Soup with Caraway
Dessert: Orange Carpaccio with Orange-Flower Water and Pistachios
TUESDAY, JANUARY 6
Breakfast: Scrambled Eggs With Caramelized Onions and Chèvre
Lunch: Spinach Salad with Roasted Vegetables and Apricot
Snack: Cup of Beet Soup with Caraway
Dinner: Mahi-Mahi with Smashed White Beans and Sage and Side:
Kale and Mustard Greens with Pepitas and Red Onion
Dessert: Spicy Orange Hazelnut Chocolate Bark
WEDNESDAY, JANUARY 7
Breakfast: Chia Pudding with Dried Apricots and Pineapple
Lunch: Mahi-Mahi with Fennel, Olives, and Orange
Snack: Carrots with Smashed White Beans
Dinner: Red Rice Congee with Chicken, Kimchi, and Mushrooms
Side: Gochujang-and-Sesame-Roasted Butternut Squash
Dessert: Pineapple with Toasted Coconut and Pink Peppercorns
THURSDAY, JANUARY 8
Breakfast: Pomegranate-Chia Seed Yogurt Parfait
Lunch: Cabbage Slaw with Chicken, Peanuts, and Kimchi
Snack: Pear Slices with Chèvre
Dinner: Bean and Walnut Salad with Fried Eggs and Side: Beet Soup with Caraway
Dessert: Spicy Orange Hazelnut Chocolate Bark
FRIDAY, JANUARY 9
SATURDAY, JANUARY 10
Breakfast: Morning Barley with Squash, Date, and Lemon Compote
Lunch: Barley and Arugula Salad with Pork and Mushrooms
Snack: Apple Slices with Almond Butter
Dinner: Braised Chicken Thighs with Mustard and Chestnuts and Side: Roasted Celery Root with Walnuts and Thyme
Dessert: Pineapple with Toasted Coconut and Pink Peppercorns
SUNDAY, JANUARY 11
Breakfast: Oatmeal with Cacao Nibs and Figs
Lunch: Chicken and Asian Pear Salad
Snack: Egg with Furikake
Dinner: Seared Swordfish with Fennel and Endive
Side: Red Quinoa with Parsley and Toasted Pine Nuts
Dessert: Mandarins and Dates
MONDAY, JANUARY 12
Breakfast: Scrambled Eggs With Caramelized Onions and Chèvre
Lunch: Swordfish with Spinach, Golden Raisins, and Pine Nuts
Snack: Apple Slices with Almond Butter
Dinner: Beet and Escarole Salad with Avocado and Walnuts
Dessert: Spicy Orange Hazelnut Chocolate Bark
TUESDAY, JANUARY 13
Breakfast: Chia Pudding with Dried Apricots and Pineapple
Lunch: Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds
Snack: Egg with Furikake
Dinner: Roast Chicken with Butternut-Tahini Purée
Side: Black Rice with Hazelnuts
Dessert: Orange Carpaccio with Orange-Flower Water and Pistachios
WEDNESDAY, JANUARY 14
Breakfast: Morning Barley with Squash, Date, and Lemon Compote
Lunch: Chicken Salad with Celery, Scallions, and Marinated Cucumbers
Snack: Butternut-Tahini Sauce with Carrot Sticks
Dinner: Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes and Side: Aromatic Red Rice
Dessert: Spicy Orange Hazelnut Chocolate Bark
THURSDAY, JANUARY 15
Breakfast: Scrambled Eggs With Caramelized Onions and Chèvre
Lunch: Curry and Rice with Greens and Pumpkin Seeds
Snack: Apple Slices with Almond Butter
Dinner: Sundubu with Clams and Tofu and Side: Chard and Chard Stems with Sautéed Shiitakes
Dessert: Pineapple with Toasted Coconut and Pink Peppercorns