For the past 2 weeks, I’ve been testing out ALOHA’s 21-Day Real Food Detox.
It’s a program all about eating real food that’s simple, easy to make and delicious.
The goal of the detox is to help reduce inflammation and digestive issues within the body, calm cravings and inspire you to create an enjoyable healthy lifestyle.
I’m not the biggest fan of detoxes and cleanses, but I love ALOHA’s products and when they asked me to test this one out, I had to give it a go.
My diet was already pretty clean, but I did have to remove a few other foods that I normally eat to stick to the plan.
Although not easy, what I loved most about it was that it really made me fall back in love with cooking and creating recipes again, something I did a lot of in the past.
Although the program provides some delicious recipes, many of which I tried out, I loved coming up with my own with the ingredients I could use. It was fun, therapeutic and honestly made me feel great to explore new recipes again.
I’ll be posting a full review of the detox in about a week once it’s over, but for now, I wanted to share one of my latest recipes that I created and which is detox-approved…Lentil Mushroom Veggie Balls.
These lentil-walnut veggie balls are so incredibly flavorful and loved pairing it with the spaghetti squash and vegan kale pesto. Of course feel free to use these any way you would use regular meat balls. They are moist, delicious and I guarantee even if you’re a carnivore, you’ll love them!
Lentil Walnut Veggie Balls
1 cup cooked lentils
8oz. cremini or baby bella mushrooms
1/4 cup raw walnuts
2 Tbsp ground flax seeds
1-2 Tbsp coconut oil
1/2 medium onion chopped
2 cloves garlic chopped
2 tsp rice vinegar
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh parsley
1 tsp oregano or italian seasoning
Sea salt + pepper to taste
1/2 cup cooked quinoa (can probably sub rolled oats)
2 1/2 tbsp gluten free bread crumbs
1. In a food processor, pulse lentils, mushrooms and walnuts until it creates a slightly lumpy mixture. Set aside
2. In a small bowl, mix flax seeds with 5-6 Tbsp of water. Set aside.
3. Heat coconut oil in a skillet on the stove over medium heat. Add in onions. Sautee for about 5-7 minutes until translucent. Add in garlic. Sautee for another 30 seconds.
4. Add in 2 tsps rice vinegar, then chopped herbs. Stir and let cook for about a minute.
5. Add in mushroom-lentil mixture and mix well. Season with sea salt and pepper.
6. Mix in cooked quinoa, breadcrumbs and flax eggs. Turn off eat, put into a bowl and let mixture sit until it’s cook enough to handle by hand. Preheat oven to 350F at this time.
7. Once mixture has cooled, scoop and roll into small golf ball sized balls and put into a greased muffin tin. I used a silicon muffin tray. Bake for 30-35 min until golden brown.
You can serve this over roasted spaghetti squash (Preheat oven to 400F, cut spaghetti squash in half, scoop out seeds, brush cut sides with olive oil or coconut oil, place on baking sheet, cut side up and roast for 40-45 minutes. Once done and slightly cooled, use a fork to scrape out inside.)
It was delicious with my vegan kale pesto. You can find the recipe here.