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Day 1 Detox: Chili Blanco & Roasted Butternut Squash

I have been on an eating frenzy. To clean my machine, I decided to detox for 7 days. Seven days may seem like a long time; bit it isn’t that bad. Yes, I could eat a large cheese pizza, but that won’t help my digestive tract.

I believe I should not have to punish myself in order to detox. I am eating a combination of cooked and raw flavorful foods. If you want to ‘detox’, be sure to educate yourself and be sure to be honest with yourself. Be honest about know what you can and cannot do. For instance, I cannot drink smoothies and juices for seven days. If I opted for a liquid detox, I know I would fail after day 1.

If you are responsible for your cooking your meals, be sure to stock up on fresh fruits, vegetables, and herbs. My Saturday grocery shopping trip to the grocery store resembled a trip to the farmer’s market.

Grocery Cart @ Mariano's Market

Grocery Cart @ Mariano’s Market

For dinner on Day 1, I made Chili Blanco & Roasted Butternut Squash.

Chili Blanco

1 Medium White Potato (peeled)
1/2 cup filtered Water
1 cup filtered Water
1 can Small White Beans (reduced sodium)
1 can Northern Beans (reduced sodium)
1 Green Onion stalk (chopped)
1 teaspoon Fresh Cilantro (chopped)
1 tablespoon Ground Cumin
3 tablespoons Green Chile Powder
1 teaspoon Black Pepper
1 pinch Pink Himalayan Salt (optional)

ONESteam or boil potato until fork tender.
TWOAdd 1/2 cup of filtered water & potato to a blender. Blend until smooth (replaces tomato paste in traditional chili). NOTE: I preferred using my hand blender versus my standard blender.
THREETransfer the potato purée to a saucepan.
FOURStir in last six ingredients listed.
FIVECook on low heat for 5 minutes.
SIXStir in remaining ingredients.
SEVENCook for 30 minutes on medium heat. Stir occasionally, ensuring chili does not stick.

Chili Blanco

Chili Blanco

Roasted Butternut Squash

12 ounces Butternut Squash (peeled & cut in cubes) NOTE: The grocery store I went to, Mariano’s, sell Butternut squash raw and cubed in bags.
1 tablespoon ground Dried Ancho Chili Pepper

ONEPreheat oven at 400 degrees.
TWOAdd butternut squash to a bowl.
THREEAdd ground dried ancho chili pepper.
FOURToss butternut squash to coat with chili pepper evenly.
FIVELine cookie sheet with parchment paper.
SIXAdd seasoned butternut squash to lined cookie sheet.
SEVENCook for about 10 minutes or until butternut squash is fork tender and a charred crusting begins to form on top.

Roasted Butternut Squash

Roasted Butternut Squash

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