I holidayed hard, guys.
With a vengeance.
It's not an uncommon story. Equal parts revelry and lack of time lead to sustaining oneself on hors d'oeuvres, candy canes, and whiskey for a month (note: I don't think I actually had any candy canes)(for sure the rest, though). I was more vegetarian than vegan, and I have no regrets. It was a fun month. A fun month that ended with me being not entirely sure when I'd last had a vegetable and reasonably certain that I was suffering from a mild amount of self-inflicted malnutrition.
Needless to say, when the tinsel settled, it was time to detox.
Now, "detox," is a very strong word. When some people use it, they mean they're going to embark on some kind of magic juice cleanse or fast. Good luck to them. When I use it, all I really mean is that I start paying attention to what I'm doing again. It only took about two days for my blood to stop hurting, so I have faith in my system.
For me, a decent breakfast is key to making good choices for the rest of the day. However, I'm not going to get up any earlier to make it, so breakfasts that are quick and easy - or that I can prepare in advance on the day I set aside to do my cooking for the week - are also my friend.
I kicked off 2015 with a nifty little dish I found on Pinterest last summer that happens to meet both requirements, a raw buckwheat chia porridge that is super easy and satisfying. It's also vegan and gluten free, so extra snaps if either of those things apply to you or you're having friends over for breakfast that you don't want to poison. Recipe after the jump.