Anyone following on Instagram knows about “the cleanse”. (and if you aren’t … go follow now!)
At the time of the last post I wrote, Dave and I were starting a little new year challenge to follow Bon Appetit’s “Food Lover’s Cleanse“. Now that we’re almost done, I will have some time to tell you all about it! I cannot wait to share some of the new recipes I’ve learned with you. It’s been a week and a half full of prepping and cooking but it was worth it. Both of us have really enjoyed the cleanse, and after the first two days and the re-discovery of clementines, we really never felt hungry.
The first cleanse recipe I want to tell you about is for an amazing side that was made by DAVE! He has been such a big help during the cleanse since it involves so many recipes and a ton of time in the kitchen. I had to share this side dish with you, I was SO impressed!
This bean salad is very easy to make- it’s light and fresh with the parsley and crunch of the pomegranate arils but hearty and full of fiber!
I never get a chance to make interesting sides, so this one has to get some special recognition!
White Bean & Pomegranate Salad
1 (15oz) can Cannellini Beans, rinsed
1/3 cup Pomegranate Seeds*
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Olive Oil
1/4 cup Scallions (thinly sliced whites and pale green parts only. Cut on a diagonal)
2 Tablespoons fresh Flat-Leaf Parsley, chopped
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
Toss beans, pomegranate seeds, lemon juice, oil, scallions, parsley, and ½ tsp. salt together in a medium bowl; season with salt and pepper. (Doesn’t get much easier than that, does it?!)
Recipe from: Bon Appetit
This side would be great with really anything, but we ate it on our cleanse along with some pan-roasted chicken topped with a Red Pepper-Walnut Relish- the recipes for those are found below! I was super psyched about the chicken- the recipe called for some pan frying on the stove and for the chicken to be finished off in the oven… this meant I was able to use one of our new pans! YAY!
Red Pepper Walnut Relish: Recipe Here
Pan-Roasted Chicken: Recipe Here