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"I\u2019m a cook, not a nutritionist.\r\n\r\nSo to create the annual Food Lover\u2019s Cleanse\u2014&lt;em&gt;Bon App\u00E9tit&lt;/em&gt;\u2019s two-week healthy-eating plan to help you balance the excesses of the holiday season\u2014I partner with New York\u2013based registered dietitian &lt;strong&gt;Marissa Lippert&lt;/strong&gt;.\u00A0She makes sure the recipes are sensible. My job is to make sure the food tastes good. There\u2019s no way I\u2019d survive a diet of dull foods, so I pack the cleanse with bold, fresh flavors.\r\n\r\nThe FLC program is cooking-intensive; we provide recipes for every meal so you can get in the kitchen and enjoy the pleasures of preparing whole foods (plus tips if you can\u2019t cook on a given day). Since two weeks of cooking can be more daunting than forgoing potato chips, this year we offer several do-ahead items to have on hand that will make it easier to add sparkle to the lean proteins, whole grains, and seasonal veggies that dominate the plan.\r\n\r\nHere we preview a few favorites\u2014from an emerald-green tahini sauce that works as a fish marinade, a dip for vegetables, and more, to a slightly sweet seed and nut mix that can top salads, yogurt, or a bowl of oatmeal. My hope is that they taste so good\u00A0that you\u2019ll return to them throughout the year, just for the pleasure of it. If you leave this on the thicker side, it\u2019s a great crudit\u00E9s dip. Or, thin it and pour onto salad. If the vibrancy of this dressing fades, perk it back up with more lime juice. A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins. For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.  This can be made ahead and kept for 3\u20135 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing."^^<http://www.w3.org/2001/XMLSchema#string>
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