Tomorrow I will be halfway through my 30 day cleanse.
I’m not going to lie, there have been some hard days over the past two weeks. There have been days when I am exhausted, overwhelmed by two crying children, and all I want is a glass of wine and a giant chocolate chip cookie. Other times when the smell of Jason’s coffee makes me want to grab his travel mug, open it up, and pour the steaming drink all over my head until I am fully saturated in the sweet caffeinated goodness. And don’t get me started on this past Friday when SEVEN Go Max Go bars showed up at my doorstep. I have used extraordinary amounts of will power to fight off the delicious chocolate bars urges. Just 15 more days! But here I am, half way there with only one slight hiccup involving margaritas and Tofutti ice cream sandwiches (we won’t get into that) and feeling GREAT!
I love that every bite of food I’ve had in the past 14 days – except the margaritas and Tofutti ice cream sandwiches – has been life giving, playing a significant role into my overall health and wellness. I have more energy than I can ever remember having before. I fall asleep easily, sleep hard, and wake up ready to take on the day. I feel cleaned out and refreshed. But the benefits of this cleanse spread beyond the physical. I didn’t expect it, but this diet has had a large emotional impact as well. Taking control of the food I eat, as well as eliminating some unhealthy habits, has decreased my anxiety and increased my overall sense of contentment. It’s hard to know exactly where that connections lies but I’m eager to keep exploring it over the next two weeks.
I’ve had a lot of people asking me specifics about this cleanse so here’s what I’ve been eating:
Each morning I start off with a green smoothie similar to this Green Power Smoothie
These green smoothies, along side a small handful of almonds or an apple with almond butter, have been the perfect breakfast for me. They are packed with super foods (like chia seeds and goji berries) and combined with fruits and vegetables, these smoothies give me all the nutrients and calories I need to thrive until lunch.
Lunches have been my favorite and usually largest meals of the day. The flavors of this live food, not dulled by overly sweet or spiced things, astound me. Who knew what Mother Earth could do? I can’t imagine going back to the old ways of lunch (peanut butter and jellies) and am so glad that I have made the time in the middle of my busy days to experiment and enjoy truly healthy and delicious foods.
For dinners I have been doing a lot of veggies, beans, and rice in different combinations. I’ve been trying to Instagram all of my dinners for those of you who are interested in the recipes I’ve come up with (and what recipes I’m borrowing from my favorite chefs) This vegan Cuban bowl came to me early on, inspired by a meal at one of our favorite places to grab food, Laughing Planet, and has been on the rotating menu ever since.
- You will need
- 1 cup (uncooked) brown or white rice
- 1 (15 oz) can or 1½ cup cooked black beans
- 1 medium sweet potato
- 1 large or 2 small avocados, cubed
- plantain fries
- Pico de Gallo (homemade or store bought)
- cashew sour cream
- Plantain Fries
- 2 large plantains
- 2 tbsp olive oil
- ½ tsp cumin
- salt & pepper
- Pico de Gallo
- 2 large tomatoes, seeded and diced
- ½ medium red onion, diced
- ¼ cup of cilantro, minced
- 1 tbsp lemon or lime juice
- 1 jalapeno, seeded and minced
- salt to taste
- Cashew Sour Cream
- 1 cup cashews, soaked 4-6 hours
- ½ cup water
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp salt
- Additional toppings
- hot sauce
- fresh lime
- Cook the rice according to package directions. Let simmer while preparing the rest of the dish.
- To make the plantain fries preheat the oven to 400F. Thinly slice the plantains and place in a bowl. Add olive oil, cumin, and salt and pepper and stir to coat. Place in a single layer on a parchment-lined baking sheet and bake 20 minutes, flipping once.
- To make the Pico de Gallo simply combine all the ingredients in a small bowl. Refrigerate until ready to use.
- To make the cashew sour cream, drain and rinse the cashews. Place in a high-powered blender or food processor along with the other ingredients and blend until completely smooth. Refrigerate until ready to use.
- Peel and slice the sweet potato into ¼". Heat 2 tbsp of canola oil in a large frying pan and saute the sweet potatoes until lightly browned and cooked all the way through (about 3 minutes per side)
- To assemble place a big scoop of rice in the bottom of each bowl. Add black beans, plantain fries, sweet potatoes, Pico de Gallo, and avocado. Top with cashew sour cream and any additional toppings your heart desires.
Over the next 15 days I want to really think about what changes to keep and which ones to which I say, “Adios”. The impact no coffee has had on me is incredible, but can I really say goodbye to soy lattes? And eating gluten-free feels great, but what about olive cibatta bread? I suppose now might be the time to test my all or nothing attitude and learn the lesson of moderation.
Well, that’s about it for now. Later this week I have a totally awesome review and giveaway that you won’t want to me. So stay in touch!
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