New Year's goals shouldn't mean juice fasts and deprivation. Reboot your diet (and love it) with BA's third annual two-week meal plan
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January 14, 2013- Breakfast
Lunch
Snack
Dinner
Breakfast
Here we take a tip from Seattle's
Sitka & Spruce, where the delicious house-made yogurt is topped with toasted quinoa. The toasting is easy to do, even early in the morning—and it's a little exciting: As you toast the quinoa in a dry pan, it pops madly, like miniature popcorn.
Toast 1 Tbsp. uncooked quinoa and 1 tsp. sesame seeds in a dry skillet over medium-high heat, stirring constantly, until the quinoa darkens slightly, about 1½ minutes; let cool. Stir toasted mixture and 2 chopped pitted Medjool dates into ½ cup Greek yogurt.
Lunch
Serve 4-6 oz. leftover Coriander-Orange Pork Tenderloin (cold or reheated gently in the microwave), alongside ½ cup shredded carrots and 4 cups spinach tossed with up to 1½ Tbsp. Smoky Lemon Tahini Dressing. If you don't have pork, toss canned water-packed albacore tuna or ¾ cup chickpeas with the salad.
