When summer rolls around, it's easy to fall off the health wagon. It usually starts with a Friday happy hour drizzled in rosé, continues with an over-indulgent late brunch on Saturday, maybe followed a boozy , and another similar cycle the next day. Despite our best intentions, the temptation of being outside, sitting at a café, laying on a picnic blanket, or standing on a rooftop often comes with somewhat questionable food and drink choices, which can leave us feeling sluggish and haggard come Monday.
For chefs, this temptation can often come all too easily. On a recent food and wine weekend at , an endless parade of mouthwatering meals cooked by Top Chef elites and paired with –approved wines gave us a glimpse into the real lives of chefs—and the willpower they need to resist a constant stream of culinary delights: spring peas and burrata paired with Corsican rosé; deconstructed lobster rolls with chardonnay; seared scallops and Beaujolais; devil's food cake with coconut ice cream and matcha pop rocks paired with a Swiss Alp sparkling wine—and that's just in one sitting! So we asked a few of the chefs in attendance (along with a much needed personal trainer) to share what they actually eat in a day when they need to from an overindulgent weekend. Get ready to turn a new leaf with one day's worth of Top Chef–approved recipes.
Breakfast: A Detox Smoothie
"This detox smoothie is the perfect breakfast swap," says personal trainer . The fitness expert chose the smoothie's ingredients to detoxify, optimize digestion, and replenish the body—which is ideal to start the day with maximum nutrition value. "Just try it, and you'll feel the difference," she says.
1/2 cup unsweetened vanilla almond milk
1/2 cup fresh spinach
1 cup chopped beets
3/4 cup chopped cucumber
1 tbsp. flaxseed
Juice of 1 lemon
Crushed ice as needed
Place all the ingredients in a blender and blend until smooth. Pour into a glass and serve.
Lunch: Fresh Vegetables With Olive Oil and Salt
"Nothing is better than going to the farmers market to buy fresh greens when one feels haggard," says chef Ben Jones of The Resort at . "Pick up some of the freshest greens and vegetables they have on hand, such as tomatoes, which I love to chop up with some light olive oil and salt. This is truly how I cleanse all the time—very heavy on the greens and very little fats or proteins. It may be cliché maybe, but oh so nice."
Fresh greens from the farmers market (whatever is available and freshest)
Fresh vegetables (such as tomatoes)
Fresh squeezed lemon juice
Very light hint of olive oil
Sea salt and fresh ground pepper
Roughly chop the vegetables. Drizzle the olive oil and lemon juice. Season with salt and pepper. Mix together and enjoy.
Dinner: A Yellowfin Tuna Poke Bowl
After indulging too much, Top Chef's Brooke Williamson loves to hit the reset button with a healthy poké bowl. We can't blame her—this new food trend is as healthy as it is delicious.
"I think people have the misconception that detoxing means food with no flavor, but that's far from true," she says. "The yellowfin tuna poke bowl packs in loads of flavor and incorporates fresh, natural ingredients with a variety of detoxing benefits."
6 oz. fresh yellowfin tuna, diced large
2 tbsp. scallions, sliced
1 tbsp. Maui onion, sliced (regular onion will work too)
1 tbsp. hijiki seaweed
1 small pinch of red chili flake
1 tsp. toasted sesame seeds
2 oz. Shoyu Sauce
2 tbsp. roasted macadamia nuts
1 tsp. roasted sesame seed
1 small pinch of Hawaiian lava salt
1 cup soy sauce
1/4 cup granulated sugar
3/4 cup rice vinegar
1/4 cup mirin
1/4 cup sesame oil
2 garlic cloves, minced
1 tsp. fresh ginger, minced
In a bowl, mix together the tuna, scallions, onion, seaweed, chili, flax, half the sesame seeds, and Shoyu sauce.
For the sauce, in a separate bowl, combine the soy sauce, granulated sugar, rice vinegar, mirin, sesame oil, garlic cloves, and ginger.
Toss in a bowl to combine the tuna mixture and sauce. Garnish with the macadamia nuts, remaining sesame seeds, and lava salt.
Dessert: Coconut Chia Seed Pudding With Fresh Fruit
"This recipe is filling and makes for a delicious meal to enjoy with anyone, even friends and family who aren't on a detox cleanse,” adds Williamson.
1/4 cup shredded unsweetened coconut
1/4 cup chia seeds
3/4 cup coconut milk
1/2 cup coconut water
1 tsp. pure vanilla extract
1/4 tsp. Himalayan salt
1/2 cup fresh raspberries
1/4 cup fresh blueberries
1/4 cup fresh blackberries
1/4 cup mango/kiwi
2 tbsp. honey
In a small bowl or half-pint Mason-type glass jar, add coconut, chia seeds, coconut milk, coconut water, vanilla, and salt, and mix until very well combined.
Place in the refrigerator and allow to rest for at least two hours. Serve with fresh berries tossed in honey.
Next up: This doctor is a gut expert—these are the .