New Year, New You

Looking for a post-holiday-party indulgence detox? Same. We connected with health + wellness coach Lily Kunin, the genius behind Clean Food Dirty City, on how to start the New Year on a health kick. The best part? Lily’s recipes are delicious, affordable, and designed to be prepared in those oh-so-tiny New York City apartments.

What drew you to being a health coach?

I struggled with chronic migraines and vertigo for many years, which completely resolved once I removed gluten from my diet. That was the first time I really made the connection between food and how it makes you feel. Clean Food Dirty City was born once I moved to New York City and resolved to make this lifestyle work in a fast paced city known for tiny kitchens!

 

Can you tell us a bit about your new book?

Thank you! I loved working on my cookbook, Good Clean Food, and am so excited to finally be able to share it! I present the recipes based on how they make you feel, so you can flip to a chapter and find all energizing recipes or healing recipes or reset recipes.

What are your top wellness tips?

Avoid getting overwhelmed by choosing one thing to do, whether it’s cooking one more home-cooked meal a week or starting each morning with a mug of warm lemon water to jumpstart digestion and help detox the liver. I find that keeping my fridge and pantry stocked with lots of whole grains, legumes, seasonal fruits and vegetables, nuts and seeds, and eggs helps me feel great even during the craziest of weeks.

Are there any myths about health + weight-loss that you’d like to debunk?

Health doesn’t need to be fancy or expensive. Rather, it’s about getting back to basics with ingredients like beans, grains, eggs, avocados, berries, nuts, and greens. Say no to extreme diets, as they will cause unnecessary stress on your body. Instead nourish your body with whole foods that you love to eat.

Do you have any advice for staying healthy while eating out?

The best way to stay healthy while eating out is staying healthy while eating at home! That way, you have room for whatever you want to indulge in when you’re out. Drink lots of water after (there is usually much more salt in restaurant meals) and opt for low-sugar alcohol options like tequila.

Plus, Lily shares one of her favorite recipes for a healthy + tasty start to the New Year…

This Moroccan chickpea + carrot mix is the most satisfying and delicious salad for winter. It’s filled with loads of different anti-inflammatory and blood sugar regulating spices like cumin, turmeric, and cinnamon, and well as detox powerhouse parsley.

Moroccan Chickpea + Carrot Salad   

Ingredients

  • 1 bunch of rainbow carrots, washed and trimmed

  • 1 red onion, cut into 1⁄2-inch (12-mm) pieces

  • 2 cups (330 g) cooked chickpeas or one 15-ounce/423-g can, rinsed and drained)

  • 2 tablespoons coconut oil

  • 1 teaspoon ground cumin

  • 1⁄2 teaspoon ground cinnamon

  • 1⁄2 teaspoon garlic powder

  • 1⁄4 teaspoon ground turmeric

  • Dash of cayenne

  • Sea salt or pink salt

  • Freshly ground black pepper

  • Drizzle of olive oil

  • Juice of 1⁄2 lemon, plus more for serving

  • 1⁄4 cup (30 g) sliced almonds, toasted

  • 1⁄4 cup (8 g) parsley, roughly chopped

Method

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set aside. Peel the carrots and cut into 1⁄4-inch (6-mm) rounds; place on the baking sheet along with the onion, chickpeas, and coconut oil. Toss well and add the spices, salt, and pepper.

Roast for 25 to 35 minutes, tossing halfway, until caramelized and cooked through. Remove from the oven and toss with a drizzle of olive oil and squeeze of lemon. Season with salt and pepper to taste and add more olive oil and lemon as needed.

Feel free to serve this salad with whole grains like quinoa or brown rice, steamed greens, or avocado for the perfect meal.

LR

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