A Vegas Detox

I spent my weekend celebrating a wonderful friend's birthday in none other than LAS VEGAS!  While there, I was fortunate enough to spend time with 6 other wonderful girls that I didn't even know too well, but by the time we landed in Vegas, you would have never known that!  I even learned that many of these awesome girls read my blog on a regular basis, which I never new either!  After 2 days of eating, drinking, and lack of sleep, I was looking forward to getting back into my routine.  So that's what I did today.  I slept, and I cooked, and I ate, then I cooked and ate again!  I knew I needed some clean and healthy foods to counter-act what I put into my body so I had a day full day of Vegas cleansing foods! 


First up: BREAKFAST!


As I stated, I was a bit tired from my trip, so leaving the house was absolutely out-of-the-question.  As usual, I used what I had lying around!

Brunchy Quinoa Hash

Sautee up a large handful of torn kale, 1 peeled and sliced carrot, and a small handful of chopped leeks with 2 cloves of sliced garlic and a drizzle of EVOO.  Meanwhile clean a small potato (mine was a beautiful purple potato) and wrap it in a wet paper towel and cook in the microwave until soft.  Remove and cut into chunks and add to the pan.  While softening, dice half a yellow squash and add to the pan as well.  Add salt and pepper here.  Always better to add salt while cooking and not after.  Add some spoonfuls of pre-made and leftover Quinoa or whatever you may have in the house.  Stir to coat and until warmed through.


TA-DA!  I was already feeling dirty Vegas emptying out of my pores!


Then came a late lunch/early dinner...

I don't have a name for this yet, but it's pretty much a beet salad.  I roasted some golden beets and 3 large brussels sprouts while I was making breakfast this morning and knew I was planning on making a salad out of them.  So here ya go:


Peel and dice pre-roasted beets and place in a large bowl.  Add roasted & quartered brussels sprouts.  Drain and rinse a can of corn or grill 2 corn cobs.  I didn't have any fresh corn so I heated up some EVOO and browned/toasted it with some crushed red pepper flakes, sliced garlic, and a little sea salt.  Add to the bowl.  I also added a can of rinsed black beans, diced artichokes, halved grape tomatoes, finely chopped red onion, chopped kale, parsley, and cilantro.  Drizzle with lemon juice, red wine vinegar, then sprinkle with S&P.


The Hubby loved this salad as did I!


Nothing makes my body feel better than fresh, healthy, flavorful food.  Although, I did eat pretty well in Vegas.  I will share some of the yummy things I ate off a Vegetarian Brunch Menu at Tableau at The Wynn and lunch at The Cheesecake Factory:

White Bean Stew

Vegan "Eggs" Benedict and potatoes

Have a happy week my fellow food lovers!

Peace, Love, & Veggies