BluePrint Cleanse ‚Äď Juicing Day 3

Only a few of the veg/fruit in my house

January 25, 2013- I felt so much better today than in the whole past week! No more¬†lightheaded-ness, I’m in a good mood and I can chew food tomorrow!¬†I even went to the grocery store and prepared. Got some¬†avocados, radishes, turnips, spinach, collard greens, peppers, tomatoes, cucumbers, cilantro and apples. I already had carrots, cabbage, lemons, bananas, sweet potatoes and celery left from my last grocery store trip last Sunday.

Look at this radish from Farm to Family! I got two of them and plan to slice them up and dip them in homemade edamame hummus!

"watermelon" radish

Think it’s weird to go to the grocery store when I hadn’t had any solid food for three days? Well, then I got home and made¬†gazpacho. I wanted it to be nice and cold and ready to eat when I get back from my walk in the morning! I left out the¬†jalapeno¬†peppers (figured that would shock my stomach), added only three tomatoes (because the organic tomatoes are expensive!) and doubled the cucumber. Cucumber is one of those easy to digest and packed with water veggies that is supposed to be good to have a lot of after a cleanse.


  • Had my green juice while looking over spanish notes. I had a quiz at 11 to study for.

BluePrint juice #1


  • Did 4 miles on the treadmill.


  • My last pineapple, apple, mint, water drink!


  • Home from class. Had green juice while planning my shopping menu.


  • Last spicy lemonade drink!




  • Oh, cashew milk! I love you! I am¬†completely¬†inspired to make my own version of a nut milk. I saved this recipe for almond milk yesterday and will try it out soon! As soon as I get a Vitamix…
  • My brother Jeremy was in town from NYC and I went to Starlight (a local bar) to see him. Only a club soda for me. I had to leave after about an hour when all the talking and loudness started making me feel dizzy.

Meatballs Stuffed with Buffalo Mozzarella served with Whole Grain Pasta

I’m on a roll today! My third blog post! I just had to share the oooey-gooey-goodness pasta that I made tonight for dinner. I had a pound of grass-fed, locally raised ground beef from Mount Vernon Farm¬†that I purchased at Farm 2 Family last week in the freezer. It was raining outside. I wanted¬†spaghetti!

I started rummaging through the fridge and found a ball of fresh buffalo¬†mozzarella that wasn’t used when I made pizza week and thought about trying to make a cheese stuffed meatball.

I looked through some recipes online but decided that I wanted to change so many elements that I would just wing it. Here’s what I did…

Meatballs Stuffed with Buffalo Mozzarella


  • 1lb. grass fed, organic ground beef
  • 1 small shallot, minced
  • 1 large garlic clove, minced
  • 1 large egg
  • a palm-full of breadcrumbs
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/2 tsp. kosher salt
  • freshly cracked black pepper
  • a ball of fresh buffalo¬†mozzarella¬†cut into chunks (I didn’t use it all)


  • In a mixing bowl combine ground beef, shallot, garlic, egg, breadcrumbs and spices.
  • Form into balls and press a chunk of cheese into it…a couple of times I had to grab a little more of the meat mix to make sure the cheese was completely covered. (I had 11 meatballs)
  • Heat non-stick skillet to med and add the meatballs. Once they are browned on all sides (this is a little unconventional) I turned the heat down for a second, grabbed a couple paper towels and sopped up some of the excess fat (there wasn’t much).¬†Cover the meatballs with Emeril’s Roasted Gaaahlic spaghetti sauce (my boyfriend and son love it, what can I say!). Place a top on the pan and turn the heat down to med-low. Simmer for 10-12 minutes. Spoon sauce over meatballs every couple of minutes.
  • Cook 8oz. of Ronzoni – Healthy Harvest, Whole grain, thin spaghetti noodles according to package directions and serve with meatballs and sauce.
  • Serves 3.

And you must experience the close-up…

Do you believe me now when I say “oooey-gooey-goodness”?


One of the other purchases I made yesterday at the Farm 2 Family market were these beautiful, locally grown tomatoes. They were green house grown since it’s not quite tomato season in Virginia.

I knew that I was going to make gazpacho when I saw them at the store! I usually make it with roma tomatoes but when I have large seasonal tomatoes I like to change it up a bit.  I love how colorful the ingredients are:

I went through many trial and error versions before I finally feel like I perfected the recipe to taste how I want it to. Here’s my version:



  • 1 English cucumber, diced
  • 1 red bell pepper, cored and seeded (a yellow or orange pepper would also work. I use 1 pepper if they are large and 2 small peppers if they are on the tiny side)
  • 3 cups worth of chopped Roma tomatoes (usually 7-8 depending on size)…or 4-5 large tomatoes of your choice with most of seeds removed
  • 1/2 red onion, chopped fine
  • 1 jalapeno, seeded and finely diced
  • 3 garlic cloves, minced (I use 4-5 cloves if they are on the small side)
  • 1/4 chopped fresh cilantro
  • 2 cups RW Knudson Organic Very Veggie juice (or Tomato)
  • 1/4 cup organic red wine vinegar
  • 1/4 cup EVOO
  • 2 teaspoons kosher salt
  • freshly ground black pepper to taste


Dice the cucumbers, bell peppers and tomatoes into a small 1/4 inch dice. Chop the onion into a very fine dice…I like it to be well incorporated into the gazpacho so that you don’t get a big bite of onion. Add garlic, it can be minced or put through a garlic press. Add¬†jalapeno.

Once all vegetables are chopped and combined add the juice, vinegar, olive oil, salt and pepper. Mix well and chill completely before serving (at least 6 hours). The longer the gazpacho sits, the more the flavors develop.

Serve with a spoon-full of sour cream (I like Horizon Organic Lite Sour Cream).

Let me know how it turns out if you make it! Enjoy!

Local sausage, mushroom and spring onion pizza

I want to start my new blog simply and just share a few photos of tonight’s dinner and a little about my day. My boyfriend and I shopped at our local Farm 2 Family¬†store today and picked some great ingredients and we used quite a few of them to make dinner tonight.¬†¬†We decided on pizza using a great shortcut…pre-made pizza dough (from Pizza Tonight). The toppings were locally-made sausage, local organic shiitake mushrooms and spring onions and were paired along with fresh, sliced¬†mozzarella cheese¬†and San Marzano pizza sauce. Here are some photos. Enjoy!