We’ve been on a bit of a binge lately. No, nothing like that. It’s February, for goodness sake. A clean eating binge. Darren, in particular. He vowed that after all of the holiday indulgences that occurred at the tail end of 2014, he wanted to join the committed women (and men) in my January 2015 Superwoman Slim Down (Real Food) Reboot. Done.
Of course, by default, this means I’m on board too. Not that there’s anything wrong with that. I couldn’t in good conscience, enjoy these grain & dairy-free fudgy bean brownies, while he sipped on lemon water. That would be cruel.
I kid, I kid. This is not your average detox, filled with crazy juices, fasting, hunger, and lots of trips to the little girls’ room. It’s 100% real, clean, DELICIOUS eats. He’s even agreed that the food has been good (can I get a witness?), has rarely been hungry, and lost 7 lbs in the first 3 days (freakish men and their insane weight loss). BIG win for me.
Not to mention the fact, that while he’s got mad skills in the kitchen and grill, I would be doing the heavy lifting in the kitchen. I’m no short-order cook, so like many couples in the group, we’re both on the cleanse train. Only makes sense.
So in addition to the delicious recipes that are part of the program, I’m always looking for more to add to my rotation, not only during the cleanse, but also to enjoy after the fact. This is one of those dishes. Not only is it Superwoman Slim Down (Real Food) Reboot Phase 2-approved, it’s got sustainability for many years to come. You know how I love to recycle.
See what I mean about real, clean eats? Like I said, not your average detox. Learn more about it here.
- Quinoa Bean Salad
- 2 cups cooked quinoa {buy here}
- 2 sweet potatoes, chopped into bite sized chunks
- ½ red onion, sliced
- 2 tbsp. virgin coconut oil, melted {buy here}
- 6 large kale leaves, washed and cut into chunks {stems too – don’t waste ‘em!}
- 2 cups cannellini beans {white beans} or garbanzo beans
- 12 cups mixed greens
- Dressing
- 3 tbsp. extra virgin olive oil {buy here}
- 3 tbsp. raw apple cider vinegar {buy here}
- Celtic sea salt {buy here} and ground pepper {buy here} and fresh ground pepper to taste
- Preheat the oven to 350. In a medium bowl, toss the sweet potato and onion with 1 tbsp. {reserve the other tbsp.} of the melted coconut oil and season with salt and pepper. Transfer to baking sheet.
- Using same bowl, toss chopped kale with remaining 1 tbsp coconut oil and transfer to another baking sheet.
- Simultaneously, bake sweet potatoes and onions for 45 minutes – 1 hour, or until the potato is fork tender and bake kale for about 10-15 minutes {watching it carefully}.
- Whisk together olive oil, apple cider vinegar, and salt and pepper and set aside.
- Once sweet potato, onions, and kale are cooked, in a large bowl, combine with the cooked quinoa and beans. Mix in dressing.
- Place 2 cups mixed greens on each plate and top with sweet potato, onion, kale, quinoa, and bean mixture and serve.
Have you ever partnered with your spouse on a healthy eating program? How’d it go? I’d love to hear. Please leave a comment below.
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