When it comes to new years resolutions, I don’t have a very good track record. Last year, for example, I wanted to read at least one book a month and learn to play the piano. Fail. This year, I have more internal resolutions – to be a more patient wife and to grow this little gem of a blog. I have really high hopes for both of these resolutions.
I also wanted to clean up my diet a little bit too. After the 5 days of indulging up north at the cabin and month long cookie-fest, I decided I was going to do a 3-day juice cleanse to “reset” things. I figured it would put my
dusty juicer to good use and also get my year off to a healthy start. After returning home from the cabin, I bought all of the necessary ingredients (tons of fruits and veggies) I started prepping for days of juice. Now, I don’t care what some people say about juicing, it is messy and time consuming! And a pain in the butt to clean up. So my first downfall: I didn’t have the patience (I’m working on that in all aspects of my life) to make all of the juice.
Still, I was determined to do this dang juice cleanse. So, the next day I had my first juice for breakfast. The thing is, I got hungry. So after 4 hours on my juice cleanse, I quit. I needed food. I didn’t even really feel like I failed, though, because I knew the whole thing was silly anyways. Why not just EAT fruits and veggies and cut back on cookies and wine and feel good about it?
Not surprisingly, this left me with a boat load of produce to use up. One veggie in particular I had a lot of (besides kale and carrots) was sweet potatoes. (side note: how in the heck do you juice a sweet potato? I didn’t get that far into the cleanse to find out…) I had the idea for a thai-styled sweet potato salad written on my “Blog Ideas” list, which also went along with my plan to simply eat more vegetables.
This salad turned out even more flavorful than I expected. The dressing? To die for. There’s rice vinegar, sesame oil, fresh ginger, minced garlic, spicy chili sauce, honey, and peanut butter – all together making a sweet and spicy, TO. DIE. FOR. dressing. The sweet potatoes, cauliflower, snow peas and quinoa also make this super healthy but also super filling. This recipe makes quite a bit, but I’m looking forward to eating every single day for lunch this week. Which makes the whole healthy-eating thing pret-ty dang easy.