Holy moly Maddie, this is one heck of a clean meatless menu. We’re curious to know how the no-gluten-or-sugar eating (and no caffeine) is feeling? We love a lot about the Body Ecology Diet—but have a hard time sticking to something so restrictive. For those who have followed similar plans, was this level of disciplined eating sustainable longterm?

In other news, we are low on meatless menus! If you want this sometimes-controversial series to continue, please email yours to nomoredirtylooks@gmail.com with “My MM” in the subject.

Name: Maddie

Home: Brooklyn, NY

Dietary Leanings: Right now, I am (trying to be) gluten- and sugar-free, per my naturopath’s suggestion. I avoid meat but I’ll make exceptions for special events or if I’m really craving it. I also recently read the Body Ecology Diet by Donna Gates and I now try to follow the food-combining principles explained in the book (and feel better for it!).

My favorite vegetable: Tomatoes and avocados when the weather’s warm; right now, roasted turnips.

This morning I…

First, had a glass of water with a tablespoon of raw apple cider vinegar. On my way out the door, I had some decaf coffee with almond milk. (I’m about to cave and go back to fully-caffeinated coffee soon… I miss it too much!)

A few hours later…

That’s usually when hunger kids in for me. Today’s breakfast was Greek yogurt with cinnamon and almonds.

Then for lunch…

I had a big bowl of leftover soup. Over the weekend, I had roasted two butternut squash, a turnip, and a radish from my CSA, along with a little garlic… then pureed all the veggies with some organic butter (my favorite food item, ever!), homemade vegetable stock, sage, nutmeg, and S&P.

For a mid-afternoon snack…

I had some orange-spiced hot tea and two helpings of delicious spinach saag that was brought in to the office!

Then for dinner…

First I had more ACV with water and a bit of the kimchi I made yesterday (to check on the flavors/fermentation, but also because I just really wanted a taste!). Then I steamed fingerling potatoes, purple carrot, and some baby kale from my CSA, along with some white onion—all seasoned with sage and S&P and drizzled with melted organic butter. I topped it all off with some fresh scallions.

If I’m hungry later, I’ll have a few spoonfuls of organic peanut butter with cinnamon (my sweet tooth is now non-existent, so this is plenty dessert-y for me!). Finally, I’ll have a cup of hot herbal tea before bed to help me sleep.

What’s a CSA, you may be wondering? Well it stands for “community-supported agriculture” and it’s when a bunch of folks get together to support a local farm by subscribing to a service whereby they receive regular fruit and/or veggie boxes of whatever may be in season. It’s a pretty awesome alternative food system—one we’re both satisfied participants of—especially if you’ve ever stood at the Whole Foods cash cursing the cost of your organic veggies. (For the record I still do, but not as often.)

In short, CSAs are the shizzle. A truly great idea for anyone trying to eat healthy on a budget, and support their local community.

My veggie box, which costs a reasonable $25, is delivered to me every other Friday, making it ridiculously convenenient. While  sometimes it’s more veggies than I can handle, which then makes me feel awful about the fact that I don’t compost yet, it usually forces me to come up with new ways to trick my husband into eating vegetables and has been the catalyst behind many an unexpected culinary creation.

Many of you are surely already CSA subscribers and we’d love to hear about your experiences: Do you find it hard to eat your veggies? Has it forced to you get creative in the kitchen? Below are some of my best hits for veggies that could currently be in your box.

• Avocados: You can’t ever go wrong with an avocado, but if you’re looking to cut back on butter or mayo, this fruit-cum-veggie makes for an excellent vegan fat substitute. Try it blended into salad dressing like this one instead of mayo, or spread it on toast instead of butter. So. Good. (Especially with salt, pepper, and some sliced tomato.)
• Beets: Even LA is feeling wintery right now, so while I’m still wild about this skin-loving raw beet soup recipe, I’m craving something warm. Ever had a traditional borscht? Delicious. Here’s a basic vegetarian recipe that is close to what I do, though I recommend vinegar instead of lemon as the acid.
• Brussel Sprouts: To me there is one way to do brussels best, and it’s this way.
• Carrots and Baby Potatoes: This idea came to me last week. I was craving something kind of Greek, so I roasted rough-cut potatoes and carrots in olive oil (same way as the brussels), and when they got good and brown I took them out of the oven and tossed them in lemon juice, salt, pepper, adding chopped green onions and dill. I served them with a garlicky Greek yogurt dip too. Nom nom nom.
• Cabbage: I love cabbage and lately I’ve been treating it as the ultimate wrap vehicle. Trying to avoid gluten or corn? Concerned about spiking your blood sugar? There’s not much you can’t wrap up in cabbage, whether it’s a stir fry, some egg salad, tofu, fish, avocado, taco filling, whatever. Softer stuff pairs especially well with the awesome crunch of the cabbage.

Happy cooking, chickens.

P.S. It’s Siobhan’s birthday today!!!!! Three cheers for Siobhan who is so special and awesome. I know I’m not alone when I say I’m happy this girl was born. :)