How I Cooked Myself Clean

One of my favourite things about my job is that I am able to help people on their journey to better health.

My method is simple but effective. I want to help my clients find balance in their lives through the therapeutic joy of cooking with whole, non-toxic foods. I love to create new and different recipes and share this passion with everyone around me!

When I use the words detoxifying and clean, I am not suggesting an immediate or extreme life overhaul. My aim is to give my clients the tools they need to be clean emotionally, physically, and nutritionally. I work with all of my clients one-on-one to provide them with personalized coaching in whatever areas they need it most.

I begin with their diets by introducing fresh herbs, organic produce, and some of my favourite superfoods. I’m also a huge promoter of the practice of yoga, which literally pushes toxins out of your body and partners beautifully with a clean diet. For anyone who knows me my energy is through the roof! I feel alive, awake, and vibrant. I get a lot of “What are you on?” from people, or “How many coffees have you had?” from my friends.

I wake up early because I love my life. I have a lot to do, and I have the energy and fuel to keep my going. I used to be depressed and I know that it was directly related to how I took care of myself.

When I first started my transition to clean eating, a few foods quickly became staples in my diet. They were easy to cook, satisfying, and so nutritious. They’ve remained a part of my regular meal plans, and are some of the first foods I introduce to clients.

A small change that made a big difference was making all of my salad dressings from scratch. Store bought dressing can be loaded with added sugar, and if you’re covering your greens in any type of creamy dressing you’re counteracting all of the health benefits of the vegetables. If you still want to eat creamy dressings, it’s pretty easy to make the switch to homemade. I usually make a batch in my blender and store it in a jar in the fridge. Creamy dressings are based on a mixture of eggs and oil, but by substituting olive oil and keeping the ratio of eggs to a minimum, you can vastly increase the health benefits of your dressing.

One of my favourite comfort foods is pasta, and it was a huge challenge to find a clean substitute. I tried zucchini ribbons, brown rice pasta, and shirataki (yam) noodles, but nothing was satisfying. Finally I found a brand that makes their pasta from 100% organic quinoa ground into flour and mixed with water. That’s it! The texture is great and eating a bowl has the same health benefits as eating a bowl of quinoa. I always use a tomato base for my pasta sauce and add lean proteins and fresh vegetables to bulk it up.

A simple quinoa salad is so easy to make and so versatile. It can seem exciting and fresh by changing up the vegetables and legumes that you can add. The quinoa is satisfying, and a great source of protein, fibre, and amino acids. One factor that makes this dish a great introduction to eating healthy is that you don’t really have to worry about portion control. You can have as much as you want without worrying about overeating.

Snacking can be one of the hardest habits to give up, but having a few satisfying options in your fridge can make it easier to stick to your goals. Hummus is full of protein and fibre, and will fill you up as much as any sort of creamy or cheesy dip. Vegetables would be the preferred option to dip, but there are some great alternative breads out there if you need your carb fix. I found a pita made from ground red beans and lentils, that when toasted in the oven crisps up like a cracker but is full of fibre and protein.

Once you start on a clean eating path your body craves more of the same. It becomes easier and easier to leave your old habits behind. I’ve written my recipe for hummus below. Try it and let me know how it turns out!

{Healthful Hummus}

  • 1 can organic chickpeas, drained and rinsed
  • 2 garlic cloves, roughly chopped
  • 2 tbsp olive oil
  • 1 heaping tsp tahini {sesame paste}
  • 1/2 lemon, juiced
  • 2 pinches Himalayan pink sea salt
  • freshly cracked black peppercorns, to taste
  • cayenne, to taste
  1. Put all ingredients in a blender (bullet-type works best) and blend until smooth. You can adjust the consistency by adding more olive oil as you go.
  2. Taste and adjust seasoning if necessary.
  3. Store in an airtight container in your fridge for up to 1 week.