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I’m starting one of those detox programs; no, not for drugs or alcohol, for food. Midlife has set in and so has “the middle.” For the years of eating bad. Most of what I cook now, with the exception of desserts, uses fresh ingredients. I’m committed to the Beach Body program. Not that I’ll ever, ever have a beach body again, but at least I won’t cause the sand castles to crumble when I walk by, and my arms will hopefully not be jiggling with the summer breeze. I’m tired of waving hello and goodbye with a single wave. I tend to over exaggerate. But I’m truthful about the arms and the middle.

My sister started the program 18 days ago and she feels better. She’s also learned to like her kitchen. Her house only has a stove because it came with one. I love my kitchen and I probably already have an arsenal of recipes to use once I’m past the three-week detox stage. I started yesterday but had a grillfest on Friday night as my send off.

I’ll be posting during this phase, especially when I can get to something more appealing than the green grass water I need to drink. It reminded me of the grass cake that Courtney Cox’s character in Bedtime Stories served at her son’s birthday party.

grilled leeks, asparagus, summer squash and zucchini with burrattaAs my send off, I made grilled veggies with burratta, grilled polenta bruschetta and grilled steak kabobs. What’s not healthy about any of these? Nothing. But for the next three weeks there is a strict regimen of what goes in my body.

I used leeks, asparagus, summer squash and zucchini with Devo Olive Oil’s Herbs de Provence EVOO. I love the creaminess of burratta cheese and find that a little goes a long way. If you don’t have burratta, substitute with fresh mozzarella or goat cheese from your farmers market. Get the recipe here.

For steak, remember to season it (salt!) it and to take it off tgrilled steak kabobshe grill before it reaches your desired level of being done. Beef continues to cook even after removing from the grill. I added portobello mushrooms, orange and yellow peppers, and fresh basil from the garden. No recipe needed for this.

I used tubed polenta for the bruschetta. Slice them just thick grilled polenta bruschettaenough to hold up to grilling. For the topping I used a kale-chickpea pesto topped with radish and a grilled summer fruit salad. I made the pesto before deciding to start the detox and my plan was to use it on homemade pasta. I’m off pasta for a bit. I would have added some more EVOO to make it more pesto-like, but as is it turned out to be hummus-like. The grilled summer fruit is also a nice topper for fresh greens.

Grilled Leeks, Asparagus, Summer Squash, Zucchini and Burratta

Kale-Chickpea Pesto

Grilled Summer Fruit Salad