A few people have asked what is up with this detox. I am normally not a detox kind of person – they can be polarizing, I know – but I am glad that I randomly decided to do this with friends. It’s been hard, but I feel like I am actually eating way more vegetables, lean protein, and nutrients. My hair and nails are stronger and longer than before. My skin is clearer. So there was caffeine withdrawal, massive sugar cravings, and energy slumps, but good things are happening too.
There is actually a method to the madness. My plan is based off Tim Ferriss’ The 4-Hour Body book, a thick and heavy 500 page plus monstrosity broken up into manageable chapters on everything from swimming better, running faster, reducing fat, and even having better sex.
It’s a cool book.
In the past few weeks, I’ve read a lot of this book. I’ve read a lot about Tim.
Tim is funny, smart, and after checking out his blog, OMG CUTE.
Tim eats out a lot because he hates doing the dishes.
Tim loves swimming.
Tim once dated a gorgeous 25-year old yoga instructor who had never had an orgasm, and hence, developed his 15-minute female orgasm chapter.
Tim enjoys bear claws and chocolate croissants.
Tim also drinks a glass or two of red wine at night.
Tim was on the cover of Outside Magazine.
Tim is a night owl, often staying up until 2 a.m.
Tim studied Neuroscience and East Asian Studies. We have an Asia connection!
Lastly, Tim eats eggs, lentils, and spinach almost everyday for breakfast.
I don’t have lentils at home. They are a rare find at the foreign food store, but the past two days I have been cooking up larger breakfasts than ever before, a la Tim.
I scramble four eggs (two whole eggs and two egg whites), heat up a black bean burger (a la my friend Mindi’s super easy recipe), and serve with sliced cherry tomatoes. It would be even more delicious with cilantro, but hot damn this meal keeps me fueled until lunchtime.
MINDI’S BLACK BEAN BURGER RECIPE.
Here is my good friend Mindi’s easiest recipe in the world for black bean burgers. I make up a batch – approximately ten black bean burgers – and freeze them. In the morning, I heat one up in another skillet while my eggs are cooking. I can’t find canned black beans anywhere over here, so I use a package of dried black beans in this recipe. Just soak them overnight in twice the amount of water, drain, then cook for an hour until tender. Salt after they cook; otherwise, the beans won’t be tender.
2 cans of black beans (rinsed and drained)
1 can corn drained (I prefer a small can or fresh corn….you also don’t have to use it at all if you don’t want. I omitted it.)
scallions (1/2 cup or however much you want)
one roasted red pepper
Flour (6 tablespoons, plus more for dusting)
Tabasco sauce (2 tsp)
Salt (2 tsp)
Pepper (1 tsp)
Canola oil (6 tablespoons…I just eyeball it)
1. In a bowl or food processor, lightly mash the beans, keeping some large pieces intact but creating a paste. (I have found that it is best to mash the beans more than you think since you will need more paste to keep everything together.)
2. Mix the beans together with the corn, scallions, peppers, flour, Tabasco sauce, salt and pepper.
3. Form black bean patties in your hand.
4. Dust both sides of the patties with a touch of flour.
5. Heat oil in the pan over medium heat for about 3 minutes, until the oil is very hot.
6. Cook the cakes for 5 minutes on each side, until the outside is crispy and lightly fried.
7. Top with sour cream, tomatoes, avocado and anything else you like!