30 Days of Detox

Hello!? It just dawned on me that I was missing a great blog opportunity! I haven’t blogged about a big change in our diet recently!!

About a month and a half ago, AJ (my husband) and I decided to do a 30 day cleanse based on The Raw Food Detox Diet by Natalia Rose. It all started with my fellow veggie-lover-health-nut friend Rebecca. She has been following this lifestyle for awhile now and after multiple conversations with her and after reading Detox for Women by Natalia Rose on my Nook…I decided to give it a try! Why? Although I already felt we were being healthy, I learned a lot from the book and thought we could use a cleanse. Also, I’m always up for trying something at least once. AJ was on board too- as long as it was only for 30 days! lol.

The Surprise. As far as AJ knew, we were going to start our cleanse on March 1st. However, what he didn’t know was that I had been planning a surprise trip to Disney World since Christmas and we would be leaving on March 1st! So after we had a fabulous time at Disney and ate til our hearts content- we officially started on March 6th.

Us on my most favoriteist ride of all time- The Rockin’ Rollercoaster at Disney’s Hollywood Studios

The Changes. On the cleanse we are no longer eating any sugar, grains (except for sprouted grain bread, like Ezekiel), meat (except for fish!), cow dairy (goat is ok!!), or anything caffeinated. Most other things have already been cut out since we became Flexitarians. The biggest change is not what we’re eating but how we’re eating. The main thing being “Food Combining.”

It’s the whole idea that all foods have a “digestion time.” Meaning- that some foods don’t take very long to exit the stomach for digestion (like fruit) and yet others take a longer time (like meat). Food combining is combining foods that have the same “exit times” so that your whole meal gets digested at the same time to prevent food from sitting in the stomach too long. On the flip side of things, you are also being careful not to “mis-combine” to make sure you’re not giving your little system an overload!

The Detoxinista, my new favorite food blog to follow, has an awesome chart that I’ve printed out, laminated, and put on our fridge to make food combining that much easier. Here it is: Food Combining Chart. Check out what she has to say about food combining (super cute chart!) and also some of her awesome detoxilicious recipes!

The Food. So here’s a typical day for us…

This green juice is a mixture of kale, cucumber and 1 grapefruit with stevia to sweeten. It’s easily my favorite green juice so far but AJ detests the taste of grapefruit :(. So our daily juice is the “green lemonade” from the book. Still good :)

Each day starts out like this…with a big glass of green juice. We each have about 16 oz. of green juice for “breakfast” each day and try to drink as much water as possible during the morning as well. The goal is a whole liter of water but that doesn’t usually happen for me since I can’t spend my whole morning in the bathroom at work! We also may have some fruit by itself in the morning.

Lunch is our first “meal” of the day. Usually a raw salad with a homemade dressing and sometimes cooked veggies on the side. This is my new favorite lunch:

Raw Blended Carrot Revival (from the book) and a Veggie Sandwich. This soup is fantastic! It is so simple yet has such a punch of flavor! On my sprouted grain sandwich (Ezekiel bread) I have: stone ground mustard, sliced avocado, tomato slices, cucumber slices, onion slices, sea salt and garlic powder, and spring mix greens…

Good to the last drop!

If we snack in the afternoon, it is usually some raw carrot sticks, or if it’s 3 hrs. after our lunch and 3 hrs. before dinner we’ll have some nuts and dried fruit. Pistachios, almonds, cashews and dates are our favorite combo!

Dinner is the best part! If we have a flesh based meal (I have to call it “protein meal” around AJ because he gags at the word “flesh”) we’ll have a delicious raw salad with goat cheese in it…

Sauteed Onion and Goat Cheese salad

And some fish….

Bobby Deen’s Lime Baked Tilapia

Did I mention we can still have dessert? For dessert we’ll either have some dark chocolate (70% cocoa) or some Laloo’s goat milk ice cream (creamy, dreamy, and surprisingly non-goaty tasting!! Where has this been all my life!?!?).

Our favorite starch based dinner is a raw salad with lots of mashed avocado as a dressing (or chopped up in our salad), steamed veggies, and baked sweet potatoes dressed with organic butter and pumpkin pie spice…mmm!!

One thing is for sure. Detoxing is delicious if you do it right! Today is Day 22 for us! We were very tired and felt yucky for the first couple of days. But then…we both lost weight…which was not the goal but a by-product (I lost 5 lbs. in 5 days- yikes!) and most of all we feel great and have more energy! The best part is that I don’t ever feel bloated after eating a big filling meal and my stomach has stayed nice and flat for 22 days!! Stay tuned for more of my “properly combined detox recipes.” And who knew that I already had some on here?!

Watermelon Lemonade

Creamy Berry Smoothie

Ants on a Log- Revamped

After the 30 days? We’ll just have to wait and see!

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Rainbow Roasted Vegetables

“One of the very nicest things about life is the way we must regularly stop whatever it is we’re doing and devote our attention to eating.” ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

These vegetables are almost too pretty to eat! I love how all the colors and flavors come together! It’s an easy side dish that looks magnificent on any plate! There really isn’t a set recipe for these. I seasoned mine with garlic and dill seasonings, but you could use any herbs you like, rosemary would be nice too! You can also add as much or as little of whatever veggies you would like, and you can make a lot of it or just enough for one!

Rainbow Roasted Vegetables
(serves a lot!)

Ingredients

Sweet potato, cut into 1 inch cubes

Yellow, red, and purple petite potatoes, cut in half (1/4 the larger ones)

Red onion, cut into large slices/chunks

Rainbow carrots, peeled and cut into 1 inch pieces

Parsnips, peeled and cut into 1 inch pieces

Olive oil

Dill, garlic powder, sea salt, freshly ground black pepper, to taste (or seasonings and herbs of preference!)

Method

1. Choose, wash, and prep your veggies. In the meantime, preheat your oven to 400 degrees and line a (or 2) baking sheet(s) with aluminum foil.

2. When veggies are prepped, add to a large mixing bowl and drizzle with olive oil and season them to your liking. Mix well.

3. Spread veggies in an even layer on the lined baking sheet(s). Roast for about 30 minutes, stirring about every 10 mins (and rotating top and bottom pans if you have two).

It’s as easy as that! Serve as a side dish at your house, or bring it as a fun side dish to your next dinner party! That’s what I did!

Our friends invited us over for dinner- I brought the rainbow roasted veggies which are featured here with Grouper with White Wine and Tomato Sauce, and Mushroom Quinoa Risotto. Delish :)

Sushi Bowls

First Friday “Foodie Tip” of the new and improved blog!

I got creative with a small piece of sushi grade tuna our friend and local fishmonger gave us at the Farmer’s Market. I steamed some brown rice and portioned it into two bowls. Then I added grated carrot, grated fresh ginger, snipped scallions, cubed avocado, cubed raw tuna, and toasted sesame seeds. Hubby had the same thing only his fish was seared (he doesn’t like the raw stuff) and he had some cubed cream cheese in his too. We mixed them up with some reduced-sodium soy sauce and that was dinner! Yum!

Lemon Fettuccine with Seared Scallops

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“There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.” ~Thomas Wolfe

So… it has been awhile since I’ve posted a recipe on here! I am taking my blog back up and am excited to share some of my favorite summer recipes with you all! I’m especially excited about this one. I adapted this recipe from one that was originally featured in Cook’s Illustrated magazine (Jan/Feb 2011 edition)- “Spaghetti with Lemon and Olive oil.” I really enjoy taking recipes and putting my own spin on them.

This is a rather easy dish to put together but it looks (and tastes) like it is from a fancy restaurant! Which is exactly why it is a perfect dish to make for a date night! The light lemon cream sauce over the fresh seared scallops is mouthwatering good. Enjoy with a glass of sauvignon blanc and of course, candlelight :)

Lemon Fettuccine with Seared Scallops

Ingredients

1 lb. fettuccine

1 lb. fresh sea scallops, rinsed and dried with paper towels

1 3/4 cup pasta cooking water

1/4 cup extra-virgin olive oil

1 medium shallot, minced (approx. 3 Tbsp.)

1/4 cup half-n-half

2 tsp. finely grated lemon zest

1/4 cup fresh squeezed lemon juice

1 oz. grated parmesan cheese

kosher salt

ground black pepper

fresh Italian parsley, chopped

Method

1. Bring 4 quarts of salted water to a boil. Add pasta, and cook until al dente. *Reserve 1 3/4 cups of pasta water before draining. Drain pasta.

2. While pasta is cooking, heat 1 Tbsp. of olive oil in a skillet over medium-high heat for 30 seconds. Add the scallops and cook for 2-3 minutes, or until scallops turn opaque, stirring frequently. Remove from skillet and set aside.

3. After draining pasta, heat 1 Tbsp. of olive oil in a dutch oven over medium heat. Add shallot and 1/2 tsp. kosher salt, cook until softened..about 2 minutes. Whisk 1 1/2 cups of pasta water and the half-n-half into the pot. Bring to a simmer and cook 2 minutes.

4. Remove from heat, add pasta and stir until coated. Stir in 3 Tbsp. olive oil, lemon zest, lemon juice, parmesan, and pepper and chopped fresh parsley to taste. Add scallops.

5. Cover and let stand for 2 minutes. Toss pasta. Add water and oil and parmesan as needed until desired thickness/consistency of sauce. Enjoy!