I’ve never been big on new year’s resolutions. I don’t like the idea of starting the year off in the negative, of trying to fix something in the wrong or simply setting ourselves up for future failure. I like the idea of growth. Of constant learning and re-evaluating. I like the idea of goals rather than resolutions. Big dreams that come for a place of total possibility. To do so I think we need to get into a space of comfort, love and vulnerability. All those good juicy feelings that give you butterflies in your tummy and make your heart pound. So much can happen in year, it’s almost impossible to sum it at once.
I’d consider myself a pretty healthy eater. Of course I have my vices, chocolate, coffee and red wine to name a few. But I alway strive for balance day to day. Everything in moderation. To me, nourishment can sometimes come in the form of a raw kale salad, and at other times in a big bowl of chocolate ice cream and thats ok. And while I don’t really believe in “detoxes,” I do believe that we can give our body just the amount of fuel to set it up for total success. A big part of living in health is being able to listen to my body, knowing when it’s time to give it more rest, more sleep, more adventures, more cookies. After traveling this summer, moving home in the fall and just general holiday festivities, I could tell my belly needed a much needed break. Time to get back to simple nourishment.
So I reached out to my sister, my inspiration when it comes to all things nutrition – and together we came up with this simple weekend reset to allow some space for you to get grounded as we move into the winter season. A weekend all about you. This whole weekend is about doing something good for yourself and not about restrictions. Creating space and getting out of the kitchen. A warm morning smoothie bowl and a big batch of soup to get you through. Both recipes are clean and simple and could be added to your weekly rotation all winter long, whenever that little break feels needed. This reset can be done for one day, but you’ll get the most benefit if you continue for two or three. Taking time to reflect on the past year but not trying to build a new one in just a day. There is so much to celebrate. To think about all those things that make your heart pound.
Steph has put together all the information about why we’ve chosen these ingredients, what to do daily and how to get the most out of this weekend over on her site. Head over there before getting into the kitchen.
I hope this year is off to a good start for all of you – it’s gonna be a good one guys, just go for it.
One smoothie. One soup. All the plant power. May the force be with you. Get all the juicy nutritional info over on Stephanie Kay Nutrition before getting into the kitchen.
Start your day on the right track with a simple glass of water with lemon juice or apple cider vinegar. cleansing support. Squeeze ½ a lemon into 1 glass of water, or 1 tbsp. of apple cider vinegar into 1 glass of water. It is ideal to drink this upon rising, about 30 minutes before breakfast.
Warm Pear, Cinnamon + Oat Smoothie (Breakfast)
I chose to warm this smoothie through after blending it. I find that gently heating it brings out the sweetness of the pears and, personally, prefer something warm for these winter mornings. Pour it into a a glass or bowl and take your time to enjoy it with a spoon.
Serves 1. Vegan + Gluten Free.
- 1/3 cup whole rolled oats, soaked overnight
- 1 ripe organic pear, skin on
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoon hulled hemp seeds (hemp hearts)
- 1 large medjool date
- 1/4 teaspoon pure vanilla extract
- 3/4 cup filtered water or homemade almond milk
What to do
Drain and rinse the soaking oats. Rinse with cold water until the water running out of them is clear. Core and chop the pear. Pit the date and roughly chop it. Add all ingredients to a blender and blend until smooth. Warm the mixture in a small pot on the stove top until just simmering, stirring often. Top with extra cinnamon and enjoy.
Nourishing Broccoli Soup (Lunch + Dinner)
A powerhouse bowl of green goodness. Follow the ingredients below but also make it your own. I chose to use water + sea salt instead of a vegetable stock to keep this soup as simple as possible and because most store bought stocks have a ton of ingredients in them. If you have homemade stock you could use that here. Adjust seasoning where necessary and choose organic veggies when you can.
Serves 6. Vegan + Gluten Free.
- 3 tablespoons coconut oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon freshly grated turmeric, or 1 teaspoon ground
- 2 tablespoons freshly grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili flakes
- 4 cups sliced green cabbage
- 6 cups chopped broccoli florets, about one large head or two small ones
- Water, to cover – about 8-10 cups
- 1/2 teaspoons sea salt
- 3 cups spinach, roughly chopped
- 1 cup fresh cilantro
- Chili flakes and fresh lime juice to garnish
- Cooked brown rice (if needed)
What to do
Melt coconut oil in a large pot over medium high heat. Add onion, garlic, ginger and turmeric and sauté until soft, adding a splash of water if the pot gets dry. Add spices and stir to coat. Add cabbage and cook down until soft. Add broccoli and stir, then add just enough water to cover the vegetables. Add salt. Bring to a boil then reduce to a simmer until the veggies are cook through and easily pierced with a knife.
You have a few options for blending. Add the spinach + cilantro right into the soup and simmer until just wilted – then blend everything together. Add more water if needed. Or blend the soup without the spinach and cilantro. Keep your spinach and cilantro chopped in a sealed container in the fridge throughout the weekend. When you go to heat up your soup for your meal, heat up one serving and toss in the fresh spinach as it is warming on the stove. Add fresh cilantro on top. Or, don’t blend at all, and simply pour the hot brothy soup over a cup of spinach for each bowl. Top with cilantro.
Garnish with extra chili flakes and the juice of half a lime.