We finished the Clean Cleanse!! All 21 days of clean, unprocessed, no-sugar-added, wholesome and healthy foods!
Now you’re probably wondering if I cheated.
Of course I ended up having a week-long work trip to LA, San Francisco and Boston all smack dab in the middle of the cleanse. So did I cheat? A little.
One of the reasons why Maria and I have this blog is to show others how we balance clean eating with our work and social lives. Of course, when we are on the Clean cleanse we do our best to follow it to a T. But when work calls, sometimes priorities need to shift. I’ve been doing this for some time now, so I know how to stalk out the juice bars in any city and order clean meals at pretty much any restaurant. But however you look at it, cleansing is hard when you travel.
What’s important to remember when trying a cleanse is that it is for you, and your body only. You do not need to compete with anyone else. If you slacked a little one day, try and do better the next day. We get that life happens, and it is important to remember that this is not just a “diet” or a “quick fix,” but rather a new lifestyle that you will forever work to perfect.
So congrats to all of the Clean Program followers! Whether you nailed the cleanse like an All Star, or totally cheated your way through, we are proud of you for trying. Now it’s time to dig into this big o’l Buddha Bowl with Tahini Dressing, for your not-so-Buddah bellies. 🙂
- 1 package of kale, rinsed and stems removed
- 3 sweet potato, peeled and chopped
- Extra virgin olive oil
- 2 cans of chickpeas, rinsed and drained
- 1 can of black beans, rinsed and drained
- 1/2 cup of tahini (stirred well before measuring)
- 2/3 cup of water
- 1 tablespoon of olive oil
- 4 scallions, chopped
- 1/4 cup of fresh lemon juice (or more to taste)
- 2 cloves of garlic, minced
- A few dashes of sea salt and pepper
- Preheat the oven to 400 degrees.
- Add the chopped sweet potato to a baking sheet.
- Drizzle lightly with olive oil and toss until evenly coated.
- Sprinkle with sea salt and pepper and bake for 30-35 minutes until tender. Toss once or twice throughout baking.
- Pour the chickpeas onto a paper towel, and use a second paper towel to dry them very well.
- Place the dried chickpeas onto a separate baking sheet.
- Drizzle with 2 teaspoons of olive oil, and season with sea salt and pepper. Toss with your hands to combine.
- Bake for 35-40 minutes, tossing every 10 minutes. (*you can bake these at the same time as the sweet potato).
- In a sauté pan, add a small amount of olive oil over medium heat.
- Add kale, with a sprinkle of sea salt and pepper.
- Toss until wilted.
- Add the tahini, water, olive oil, scallions, lemon juice, garlic, sea salt and pepper to a blender and blend until smooth.
- Add additional lemon juice, sea salt or pepper to taste.
- Arrange bowl with sweet potato, kale, black beans and roasted chickpeas.
- Drizzle with tahini dressing and enjoy.
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