As much as I love Thanksgiving, I’m glad it has come and gone. I had three separate feasts– friendsgiving, the hospital, and the big shebang with my family– and to be honest, I don’t even want to THINK about a turkey at this point. My ultimate vice, be it during the holidays or not, is sugar. All of my teeth are sweet teeth; I’d bet on it! Thanksgiving time brings along some of my biggest temptations: sweet potato casserole, pumpkin pie, chocolate pie, pecan pie, pumpkin cheesecake, etc. and I’m not convinced that it’s even remotely possible to turn down any of them. While my soul has been in absolute Heaven this past week, my skin is screaming- begging for a new human with a little self-control. So with a face full of fresh acne, an extra five pounds on the scale and my abs officially MIA, it’s time to detox!
2 lbs. brussels sprouts
1/2 cup almonds, chopped
1 cup dried lentils
Dressing (for a REAL good detox, 86 the dressing. I don’t have that kind of strength, if you can’t already tell!):
1/2 cup olive oil
2 tbsp dijon mustard
1 tbsp honey
2 tbsp red wine vinegar
pepper and/or salt to taste
Boil two separate pots of water, one for lentils, one for blanching your sprouts. Cook lentils for 25 minutes or until tender. Meanwhile, shred brussel sprouts and set aside.
Chop almonds and roast in a dry pan for about 5 minutes. Set aside. In a small bowl, combine all dressing ingredients. Set aside. After all other things are finished, toss sprouts into boiling water to blanch for no longer than one minute. Pour into colander and immediately rinse with cold water. Dry and toss into a large bowl. Combine in lentils and almonds. Cut slivers of pear over the salad. Toss lightly before mixing in the dressing.
Feel immediately better about yourself and the food decisions you are making.