The detox today was quite the success! I woke up and decided to forgo my usual coffee. I do not think that coffee is “bad for you” because we learned in Food Science that the effect that coffee has on our heath depends on our genetics. People who are fast metabolizers of caffeine (AKA can fall asleep in class soon after drinking 24 oz of light roast nectar) will not suffer ill effects from drinking coffee. Those who are slow metabolizers (people who are bouncing off the walls for hours after a small) may have an increased risk of heart attacks. While I am definitely a fast metabolizer of caffeine, I do think that it contributes to my constant state of mild dehydration. I could fix that by drinking enough water, but water is so borringggg.
Basically what I did for the detox was eliminate dairy, caffeine, and refined sugar and emphasize veggies, fruits, and whole grains in a series of mini meals. (Except I forgot there is some parmesan in my pesto…) The switch to mini meals was really different for me since I usually eat three big fatty meals a day. This way of eating, though, is a bit hard on the digestion. I prefer larger, more lavish meals over lighter, more numerous meals simply because they are more satisfying and usually have more complex flavors.
My number one beef with normal detoxes and “cleanses” is that they are usually essentially protein-free. I am not down with that. Eating or drinking only vegetables and fruits or weird spicy lemonade drinks is basically asking your body to please please burn off my muscle. Dietary protein is not stored in the body; our only sources of it are what we eat while it is still in our system and our own muscles. Every day, the cells of our muscles, hair, skin, everything turn over. We are constantly breaking down our muscles and rebuilding them. Sure, some of the protein that we broke down goes back, but some does not, and we need dietary protein to rebuild our cells every single day. So, to prevent muscle loss (and thus a slower metabolism!), I made sure I got enough protein through both complete sources and complementary sources.
First things first to get things movin’:
1 mug of hot water with fresh lemon and ginger
Mini meal #1:
I have had this Vega stuff sitting in my kitchen for over a year now and have hardly used it. To be honest, it really does not taste very good. Very planty, with essence of earth. But the nutrition facts are out of this world and I like that it has lots of enzymes to help things along!
1 1/2 scoops vega vanilla chai powder
~3/4 cup frozen blackberries
a few drops NuNaturals vanilla stevia
~3/4 cup almond milk
Directions – Blend away!
Mini meal # 2:
Fruit & spice infused bulgur cereal
3/4 cup bulgur breakfast mix (recipe below)
~1/2 cup almond milk
handful pecans and walnuts, chopped
Directions – Pour the almond milk over the bulgur breakfast mix and heat in the microwave for about 20 seconds. Top with nuts.
Bulgur Breakfast Mix
Recipe: Makes 2-3 servings
1 cup bulgur
2 cups water
1/4 cup vanilla almond milk
a few drops NuNaturals vanilla stevia
1 tbsp dried cherries
1 tbsp dried blueberries
1 tbsp dried raisins
1/2 tbsp flax
1 tsp psyllium
cinnamon to taste (I also added a pinch of nutmeg)
Directions – Combine the water and bulgur in a pot and bring to a boil. Cover and remove from heat. Let sit for 30 minutes. Drain off any excess liquid. Pour into tupperware and add the almond milk, dried fruit, flax, psyllium, and spices. Seal and let sit in the fridge overnight.
30 minute run!
Mini meal # 3:
Kale & Carrot Salad with Honey Sesame dressing
I didn’t realize it at the time, but this was definitely inspired by Natalie !
1/2 bunch kale
1 large carrot
handful shredded coconut, toasted
1/2 tbsp white sesame seeds
for the dressing -
1 tbsp tahini
1/2 tbsp coconut oil, melted
1/2 tbsp coconut butter, melted
2 tsp honey
Directions – Heat the coconut oil and coconut butter in the microwave until melted, about 20 seconds. Mix all the ingredients together and let sit. Wash the kale and tear the leaves from the stalks into a bowl. Grate the carrot into the bowl. Toss with all of the salad dressing. Top with sesame seeds and shredded coconut.
Mini meal # 4:
4 hardboiled eggs (minus a yolk or two)
1/2 slice of grain free banana bread (recipe to come!)
Bikram yoga class for the first time in a year!
Meal # 5:
Summer vegetable & white bean-quinoa salad with basil walnut pesto
Directions – Preheat the oven to 400. Slice the squash and zucchini and onion into small cubes and place on a baking sheet. Bake for one hour and remove the onion and zucchini. Bake the squash for an additional 30 minutes. Combine the quinoa, beans, and vegetables in a bowl and toss with the pesto. Enjoyyyy.