BluePrint Cleanse – Preparation Day 1

Day 1 is about over and so far I’m feeling great!

Here’s what I ate:


  • 1 baked sweet potato sprinkled with cinnamon
  • 2 large cups Lemon Zinger tea
  • room temp water


  • walked 5 miles


  • 1 serving quinoa (1/4 cup), cooked in water and 1 leek (cut in half, washed¬†thoroughly¬†and cut into thin half moon shapes)
  • 1 can Whole Foods skipjack¬†tuna packed in water. I planned to wait until dinner to have any fish but I was really hungry when I started cooking the quinoa (it takes about 15 minutes to cook).I had planned to do my shopping for the week at Whole Foods in the afternoon so the cupboards were bare.
  • 1 cup Lemon Zinger tea


  • My younger brother Isaac works at Whole Foods in Short Pump and I got to see him! Bonus!¬†I bought a container of pre-cut organic pineapple while I was shopping and ate it after unpacking the groceries.¬†

Ingredients for Fennel and Orange salad


  • Baked Salmon with a little pepper and a couple of sprays of Bragg Liquid Aminos.
  • Butter lettuce salad with pomegranate arils, shaved fennel, avocado, shallots and orange with a citrus dressing (orange zest, juice, extra virgin olive oil and a little kosher salt and pepper).

Salmon on Fennel and Orange salad

Today was a lot of work in planning what I was going to eat over the next couple days and then shopping for everything. One thing I didn’t¬†realize¬†until after I made my blog post last night is that I have to do a three day “post cleanse” after my three days of juicing. The suggested menu is about the same as the three preparation days. That makes a total of nine days of needing to be very conscious about what I eat. Apparently it’s really important to slowly introduce food back to your system.

The brand of juice I decided to go with is the BluePrint cleanse. I ordered three days of their Foundation Cleanse. It’s organic, raw and¬†unpasteurized.¬†There are a couple of reasons I decided to buy the juice instead of making it myself:

  • Reason #1: I don’t own a juicer.¬†I have never juiced before and I don’t know how I will feel about it. I want to make sure that I like it. If this works out then I might do this every few months. In between it would be cool to make juices for breakfast or lunch.
  • Reason #2: It’s easier. My spring semester at school started last week and the BluePrint juices are bottled and numbered according to the order you need to drink them during the day. I can take them to class in a cooler bag if I need to…EASY!

Grilled T-bone Steak, Steamed Broccoli and Mashed Sweet Potatoes

Sometimes I wonder what I should post here on my blog and what I shouldn’t. Should I wait for a “great” recipe? Should I wait until everything on the plate is perfect? I think the answer is “no”. Tonight’s dinner was yummy! The T-bone steak was mainly for Travis but he shared a few bites with me (which is all that I wanted anyway). He decided to go play some basketball with Devin after I started cooking. By the time he grilled the steak, the broccoli (which had been staying warm on a low temperature) was slightly overcooked….but it didn’t stop us from gobbling it all up! It wasn’t perfect but it tasted good!

Here is the large T-bone waiting for seasoning.

The broccoli, right before I put the top on it so that it could steam.

Cooked, diced sweet potatoes.

Grilled T-bone Steak, Steamed Broccoli and Mashed Sweet Potatoes


  • 1, 1.5 pound T-bone steak
  • 4 cloves garlic
  • Kosher salt & pepper
  • 1 large head of broccoli
  • 3 average sized sweet potatoes
  • 2 tablespoons of unsalted butter (divided)
  • 1/2 cup lowfat sour cream
  • 2 tablespoons of chives


  • For the steak: place the steak on a plate or platter. Sprinkle on both sides with salt and pepper. Crush the garlic with a garlic press using 2 cloves for each side of the steak. I use a fork to distribute the garlic over the steak and kind of press it into the steak. Let it sit out at room temperature for 30 minutes. Grill to desired doneness (we like medium-rare).
  • For the broccoli: Wash broccoli. Cut the stem ends off. Using a vegetable peeler, peel the outer layer off of the stem section. Slice the stem into rounds, then cut into florets. In a large sauce pan add about a 3/4 cup of water, bring to simmer and add broccoli. Add 1 tablespoon of butter and some salt and pepper. Put a top on the saucepan and let it simmer for 8-10 minutes.
  • For the sweet potatoes: Peel and dice potatoes. Add to a pan with cold water and then bring to a boil. Simmer until they are fork tender, drain. Add 1 tablespoon of butter, sour cream and salt and pepper, then mash. When ready to serve sprinkle with chives and stir to combine.
Had to take a picture of the chives. I love their light onion-y flavor!

Dinner time!

Sweet Potato Pound Cake

Do you ever make a recipe¬†solely¬†because you had an ingredient in your cabinet that needs to be used? I have had this can of pureed sweet potato that I bought at Trader Joe’s over a year ago. I pass by it every once and a while and always think, “I need to use this.” Well today I did the same thing (hello spring cleaning), except I also glanced at the expiration date and noticed it was July 2012. I hate waste and this was a great excuse to make cake!!!

I found Sing For Your Supper Blog while blog searching a couple of days ago while searching for Mexican food recipes and she has a recipe for a pumpkin cake that looked excellent. I decided to sub the pumpkin for sweet potato and go for it!

Sweet Potato Pound Cake

(Adapted from Sing For Your Supper Blog)


  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 can, sweet potato puree (15¬†ounces)
  • 1 package vanilla pudding mix
  • confectioner’s sugar, for dusting


  • Preheat oven to 350 degrees. Mix sugars and oil together. Add eggs one at a time, mixing well in between. Add sweet potato. Mix dry ingredients together including flour, spices and pudding mix in a separate bowl. Add about a cup at a time of the dry ingredients to the wet stirring to combine. Spray bundt pan using butter baking spray and pour mixture into pan making sure that it’s even. Bake for 1 hour to 1 hour 5 minutes (check with toothpick to make sure cake is done).
  • Cool for about 10 minutes before removing cake from pan. Let cool. Sprinkle with confectioners sugar.

After 10 minutes of resting it was time for dusting!

I made my son, Devin, take this picture. He did grunt first!

This cake recipe is a keeper. It is crispy around the edges and moist and gooey-good on the inside. Sweet enough to be a dessert but also light tasting so that you could have a piece with coffee in the morning!