Wellness Wednesday- Fall Detox
This summer was a challenging one for me. At times I felt like my life was spinning faster than I could keep up; between weeks of traveling to moving to letting go of my career and chasing my dreams in an unknown world. Looking back I’m so excited and grateful for a freeing summer, but while I was in it I felt like I was void of any structure, habits or self-care.
With that being said I spent most of the summer eating out, enjoying plenty of sweets, and a “few” adult beverages here and there. By September I could tell my body wasn’t happy with all of these impulse decisions. I was craving to get back to a balanced lifestyle that was manageable again. Most importantly so was my body.
It was time for a reset! Once or twice a year I turn to a simple detox that I came across years ago. This detox really works for me, provides the nutrients that my body needs (as in actual meals), and gives me a solid restart. At this point in my life I’m not an advocate for the all “juice cleanse” or anything that promotes me to eat something that comes in a box. For me this detox works because it takes me back to the basics; greens, fresh spices, clean protein, etc. Honestly some of the meals I enjoy so much that I’ve added into my normal recipe mix.
If you’re looking for a restart of your own, I encourage you to research and find a detox that might work for your body and your lifestyle. There are plenty of great ones online… but beware there are plenty of scammy money makers out there as well. Feel free to check out the free detox plan that I use from Skinny Ms. They actually offer several different free cleanses and detoxes on their page. Make sure to take the time to do some research, don't just take my word for it. Most importantly consult with your doctor before trying anything new.
While you plug away researching your Fall reboot, I thought I’d share their yummy soup recipe. It has been cooked many times over in my house and just in time for soup season!
Ingredients: • 1 medium sweet potato, peeled and cut into 1" cubes • 3 carrots, peeled and sliced • 1 stalk celery, diced • 1 small yellow onion, diced • 1 clove garlic, minced • Pinch of Kosher or sea salt, more or less to taste • 1/2 teaspoon black pepper • 1/8 teaspoon allspice • 1 teaspoon paprika • 1 bay leaf • 2 (15 ounce) cans navy beans, drained and rinsed (optional, black beans) • 4 cups vegetable broth, low-sodium • 1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient • 4 cups baby spinach, loosely packed • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, optional, for serving (1/2 teaspoon per serving)
Add all ingredients, except spinach and olive oil, to the pot. Simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.
While serving, drizzle a little (optional) olive oil over each bowl of soup.
Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.
Hope you enjoy this tasty recipe. We would love to hear your ideas on a healthy reboot.
