Oh hello, blog. It’s me, Danielle. I’m here for now… Just MOVING to Chicago in T minus 2 days.
And I have a lot to do in these next two days, one of them being to DETOX. Yes. How many Christmas parties and goodbye dinners and wine nights and holiday bar crawls and gift exchanges and annual get-togethers can a girl fit into four weeks?
Answer: Too many to be good for her.
And here is what’s ahead: New Year’s Eve in Chicago. Meeting new people. Cocktails. New restaurants. And always lots of wine. And cold weather, which I’m determined will not put the kibosh on running (or any sort of outdoor activity, including just going outdoors in general, to pick up groceries for instance)… but… well, we’ll just have to see.
So I have a little three-day window to rehab my body and to get it ready for *fun* all over again. (Although, truthfully, I will be so busy with work, that *ALL THE FUN* might have to wait. I’ll just start with tiny bits of fun and work my way up.)
And so in the spirit of detox, I’m saying YES to all the veggies. Anything green. Lots of lean protein, especially shrimp. Shrimp for no reason special except that I’m really feeling crustaceans right now.
And beets. Beets are full of antioxidant, anti-inflammatory, detoxing properties. Plus, they’re tasty. And they’re gorgeous. That color. These photos could inspire my new apartment color scheme.
If you like beets, try this super simple soup. Sweet and earthy, made light with citrus, the fresh tang of goat cheese. It feels like I’m giving a gift to my taste buds and to my body when I take my first bite and just as much so when I take my last bite.
Cool Beet & Apple Soup
- 2 cans sliced beets 14.5 ounces each, drained, liquid reserved
- 1 large apple peeled, cored, and chopped
- 1/4 cup chopped shallots
- juice and zest of 1 large orange
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 2 ounces goat cheese
- 2 tablespoons chopped fresh chives
In a food processor, pulse beets, apple, shallots, and orange zest until pureed. Add reserved beet juice and pulse until smooth.
Transfer beet mixture to a large bowl and stir in orange juice, vinegar, and lemon juice.
Chill until cold, about 1 hour. Divide among 4 bowls and garnish with goat cheese and chives.