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!


Chicken & Wild Rice Soup

“Soup is liquid comfort.” ~Author Unknown

I’m a total creature of comfort. My sister is constantly trying to help give my wardrobe a makeover because all too often I opt for the “comfortable” (ugly) shoes or the plain jane jeans and t-shirt. Sure, I like to look cute here and there but most of the time- it’s not worth the effort to me because I just want to be comfortable! (Side note: I do have to say- I have made quite a bit of progress in my style- big thanks to my fashionista little sister and her awesome hand-me-downs!)

When it comes to food, I’m the same way. I love comfort food. Meatloaf, mashed potatoes, apple pie- it’s hard for me to pinpoint my favorite comfort food since I just love it all. One thing is for sure though…if I am sick, cold, or just feeling plain miserable- nothing cheers me up and warms my body and soul more than a nice bowl of homemade chicken soup. This soup was just about the best thing I could make with my always-on-hand frozen chicken stock, my leftover roasted chicken from dinner the night before, and the awesome rainbow carrots I picked up at the Farmer’s Market. I added some wild rice, and voila! Liquid comfort.

Chicken & Wild Rice Soup (serves 4-6)


2 celery stalks, diced

2 carrots, peeled and diced

1 cup of cooked chicken (I like a mix of white and dark meat), diced

8 cups of homemade chicken stock

3/4 cup of wild rice, uncooked

~ 1 Tbsp. of fresh Italian parsley, minced

Kosher salt and freshly ground black pepper, to taste


1. Dice chicken, veggies, and parsley. (I prefer the chicken and veggies to be the same size so I can get a little bit of everything in each spoonful!)

2. Heat a smidgen of olive oil in a med/large dutch oven (with a lid) on medium heat. Add carrots and celery and saute until soft.

3. Add chicken, stock, rice, parsley, and salt and pepper. Cover partially, and turn up the heat to med/high and bring to a boil. When it reaches a boil, turn down to med/low heat, cover fully, and allow to simmer for about 50 minutes or until rice is cooked.

4. Ladle yourself a bowl, and enjoy!

*Note: If you don’t have wild rice on hand, you can make this soup the same way with brown rice as a substitute. However, when I use brown rice I only need to let it simmer for 40 minutes until the rice is fully cooked. Both are equally delicious!

Roasted Butternut Squash Soup


“Worries go down better with soup.” ~Jewish Proverb

Autumn is my favorite season. I love the changing of the leaves, the crisp coolness in the air, and all the glorious food that is harvested and celebrated this time of year. I go to a local farmer’s market year round and I have to say that this time of year is the best for fresh produce. This soup celebrates everything that is fall- the earthiness of the squash combined with the warmth of the spices- even the golden color! Have a bowl of liquid Autumn!

Roasted Butternut Squash Soup (serves 4-6)


1 (3 lb.) butternut squash, quartered and seeded

1 3/4 c. yellow onion, finely chopped

4 c. homemade chicken stock

1 1/2 c. unsweetened applesauce

1 Tbsp. brown sugar

1 1/2 tsp. kosher salt

1/2 tsp. cinnamon

1/4 tsp. ground coriander

1/4 tsp. curry powder

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. white pepper

1/2 c. heavy cream

extra virgin olive oil

salt and pepper


1. Preheat oven to 400 degrees. Place squash quarters cut side up on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper.


2. Roast squash for about 45 minutes or until tender. Allow to cool.


3. While the squash is roasting, sauté the onions in a large skillet until translucent, then add to crock pot.

4. Peel skin off of squash, and cut into small cubes. Add squash, stock, applesauce, and spices into crock pot.


5. Cover crock pot and simmer on low for 2-4 hours.

6. Puree soup with immersion blender or in a blender, until very smooth. Stir in heavy cream and blend more if needed.