Hello fellow detoxers! I can’t believe how many people have decided to join me on the 21 day detox. I am so thrilled to have you with me on this journey with me to vibrant health and new beginnings.
YAY! You made it through the first few days. Pat yourself on the back, they really are the hardest. It’s like the minute you tell yourself you aren’t eating gluten you want that bagel staring at you on your co-workers desk…even if you usually don’t even eat bagels. Humans are strange creatures. I promise though, those cravings will quiet everyday until they are gone completely. Sugar and caffeine seem to be the hardest part for people, especially eliminating them if you are used to having them daily.
If you are having headaches due to caffeine withdrawal, have some green tea. You can even buy flavored green tea that may help with a sweet tooth. If that sweet tooth will not give up, have a small piece of fruit or a green smoothie with 1/2 a banana or green apple and some coconut oil and unsweetened almond milk.
I swear they will soon start tasting like milkshakes to you (once your taste buds adjust to the natural flavors). I make this smoothie for my husband when he is having a sweet craving and he wouldn’t swap this for his favorite milkshake now, would you Mike? 😉
A clean treat that is loaded with protein, fiber, antioxidants and other vitamins.
ChocoBanana Protein Smoothie
1 cup spinach
1/2 frozen banana
1 Tbs almond butter
1-2 Tbs raw cacao powder
1.5 tsp coconut oil (organic, cold-pressed)
1 Tbs hemp protein powder
3/4 cup unsweentened almond milk
1/2 cup ice
1 tsp honey or maple syrup(optional)
Additional add-ins : ground flaxseed, chia seed, raw cacao nibs (add after for choc chip pieces)
Blend until smooth.
Sorry, I went off on a smoothie tangent. Anyway, I am really enjoying all of the emails about your progress so far- mentally and physically. It has only been a few days but I am seeing that a lot of you are already noticing positive affects. Whether it’s a noticeable change in energy levels, moods, stress, bloat, or any other digestive health issues, I am beyond excited hear all of your feedback! It only keeps getting better from here.
I’ve been getting a lot of inquiries about menu and meal ideas. Instead of sending each of you different recipes and ideas, I’ve decided to compile some of my favorite recipes and dishes from friends and fellow bloggers.
Many of these are dinner ideas – but can easily be stored and made into lunch the next day. Switch it up by adding a few more spices or vegetables to it, or even throw it in a saute pan in the morning, crack and egg on it and you’ve got a delicious and easy breakfast.
Be creative and switch out different ingredients and spices to your liking. Most of them are gluten and dairy free, however if one of the items happens to be just swap it out or just nix it. Enjoy!
Cauliflower Lentil Taco Salad, Food Babe
Quinoa Fried Rice with Pork , The Queen of Quinoa
I substitute with organic chicken, beef or egg. Most of the time I eliminate meat all together – as quinoa is very high in protein
Kale Rice Bowl , 101cookbooks
Can substitute yogurt with coconut milk yogurt or add avocado for creaminess. Great for breakfast or dinner.
Roasted Sweet Potato, Kale and Sage Skillet Quinoa , Recipes to Nourish
Jerk Chicken with Mango Salsa and Creamy Coconut Millet, Inspired Edibles
Quinoa Crusted Sole in a Chili-Lime Glaze, Inspired Edibles
25 Soups and Stews, With Food + Love
All Gluten Free, Dairy Free, Egg + Meat Free
Here are two recipes I’ve made this past week:
Spiced Salmon with mustard sauce
(I halved for 2 people and still had leftovers)
2 teaspoons whole-grain mustard
1 teaspoon honey
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/8 teaspoon garlic powder
1/4 teaspoon salt
4 (6-ounce) salmon fillets
Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
I know some of you were asking about substituting breads/wraps for lunch, especially when packing a lunch for work. If you are not going 100% Gluten Free (which is okay, as long as you are eating the right kinds of grains) As I mentioned before, this should be tailored and manageable for your life. Don’t make too drastic of changes unless you know you can plan on maintaining. It’s better to set realistic goals for the detox and be in it for the long haul, then to cut it short or give up.
Creamy Kale + Basil Sauce
Great on any dish. Try it on chicken, fish, quinoa/rice bowls. I even put it on sautéed spinach and eggs for breakfast.
4-5 kale leaves
1 small bunch basil
1/2 cup raw cashews, soaked
juice of 1/2 a lemon
1 clove garlic
sea salt and pepper to taste
approx. 1/2 cup olive oil
optional: 1/4 cup nutritional yeast (great for vegetarian dishes and adds a cheesy flavor)
Directions: Place all ingredients in a vitamix/food processor. Blend until well incorporated. Slowly drizzle in olive oil until creamy and well emulsified.
This is so flavorful and adds a nutritional punch to any of your favorite dishes. It’s full of vitamins, fiber, protein, anti-oxidants, and healthy fats.
The other night we made lettuce wraps with our left over salmon. We shredded the salmon on large Boston lettuce leaves, added avocado, cucumber, radishes, chives and fresh dill. Drizzled them with this sauce and it was so good!
You can make the sauce in large batches and store in the fridge. (Mix well before using, you may also have to add a little more olive oil if consistency thickened).
I am posting my Vegan Cheesy Broccoli Casserole tomorrow, as well as a vegan Shamrock Shake we made this weekend, just in time for St. Patty’s Day (think spinach, fresh mint and vanilla bean, yum!)