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!

Fish Stew with Polenta

Devin stayed over with a friend after school yesterday so Travis and I got to enjoy an evening with no company or teenagers around. We went to Lowe’s in the afternoon and got an automatic watering system for my roof garden. I’m excited to get it set up and going! It will certainly be nice to have a watered garden that I don’t have to worry about when we want to go out of town for a couple days. We also bought a couple of misting fans; one for the roof and one for the front porch. Tell me that won’t be awesome when it’s 90-something degrees outside! It also reminds me of sitting at a bar in Key West…my favorite place besides home 🙂

One of the reasons I didn’t get the new watering system in today is because it was rainy in the morning and then overcast this afternoon. Since I couldn’t play in the garden I decided to take advantage of the slightly cooler weather and make a warm dish for dinner. I was inspired to make this stew after finding a beautiful bulb of fennel at the grocery store this afternoon…

Some of my ingredients…all gathered and ready to become yummy stew.

Chopped fennel, pepper, garlic and shallot.

After I sauteed the veggies, cooked the wine down and added the tomatoes I placed the fish fillets over the stew to cook for about 20 minutes.

Don’t you want to try it???

Fish Stew with Polenta


  • 2 tablespoons olive oil
  • 1 bulb fennel, diced (this recipe is also good with 1 teaspoon of crushed fennel seed in place of the fresh fennel, add the fennel seed while sauteing the vegetables)
  • 1 yellow pepper, diced
  • 2-3 shallots, diced
  • 3-4 cloves garlic, minced
  • 1 package button mushrooms, chopped (I have made this before using shiitake mushrooms, stems removed and sliced)
  • 1 tablespoon butter
  • 1/2 cup white wine (I used Savignon Blanc)
  • 1- 28 ounce can San Marzano diced tomatoes
  • 4 catfish fillets (this is also good with cod or grouper)
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon capers
  • kosher salt and freshly ground pepper to taste


  • Heat olive oil in a large non-stick skillet. Add the next four ingredients and cook for about 8 minutes. Add butter and chopped mushrooms and cook for another 6 minutes or until veggies are tender. Add wine and cook until almost all the liquid is gone. Add tomatoes, red pepper and capers, then stir. Add fish fillets. Put a top on the skillet and simmer for 20 minutes. (Season as you go along with salt and pepper)
  • While stew is simmering make instant polenta according to package directions. I used vegetable stock instead of water.
  • To serve, place polenta on the bottom of the plate and top with stew. Serve immediately.