To jumpstart a reinvigorated healthy eating regimen, my coworkers invited me to join them in a three-day juice cleanse last week. I'm always up for a healthy eating challenge -- and with my Hawaii trip in less than a week, I jumped at the chance to detox.
I found the original recipe from Granola Mom for God after I found it on couple other bloggers' recipe roundups. I really wanted something delicious and guilt-free, so that I would feel good eating it every morning while Dan was away. (If you haven't heard, it's Detox Week).
It's really exciting, actually. I'll be working in downtown Chicago for a bit of a bigger agency. I'll still be doing a mix of PR and social/digital, but in a bit of a different capacity -- and obviously, for a different set of clients.
No, I love lemons. Yes, that's a more accurate statement. In fact, the day I made these mini lemon tarts, I had lemon poppyseed pancakes for breakfast and a lemony chicken soup for dinner. I'm not joking.
I was searching for recipe inspiration in my somewhat barren fridge when I remembered I had some beautiful, multi-colored carrots in the veggie bin. Bingo! I mean, these vegetables were gorg! Some were the traditional bright orange while others were a reddish hue and still more a bit cream colored (like a parsnip). Simply put, the array of colors was just plain pretty.