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The Cleanse Begins

Posted Sep 19 2010 12:00am

Good Morning and Happy Sunday!

So Diane Myer from Dr. Natura was nice enough to send me a two-month supply of the Colonix Advanced Internal Cleansing Program to try and has also extended a $10.00 coupon to my readers.  Please check out http://www.drnaturanews.com/  for the coupon code, tips, symptoms, and lots of great content about Colonix.

I have done a few cleanses in the past and have had good experiences and not so good experiences (been rendered to the bathroom) and was excited to try this one because you DON'T have to FAST or follow any Special Diets.  Inf fact that is one of the reasons I decided to give this a try because it does not have to alter your life in any way, plus it promises to make me LOOK and FEEL better.  Yah.

DrNatura is the market leader in the field of colon cleansing and body detoxification with two easy-to-use, safe and effective programs: Colonix® and Toxinout®. The Colonix Program has been available since 1998 and voted the best colon cleansing product in the world.



Here’s what the three-component Colonix Program will do for you:

The Colonix® Intestinal Cleanser is a fiber supplement that cleanses the colon of accumulated toxic build-up. Colonix contains both soluble and insoluble fiber and it keeps the digestive tract from getting clogged up with mucus, toxins and metabolic waste. It helps to keep the colon clean and waste matter moving freely and efficiently by creating a spongy, gelatinous mass in the bowels. By swelling and absorbing fluids, it breaks down and moves toxic waste matter stuck in the folds and crevices of the colon.

The Paranil capsules contain 18 detoxifying herbs that have been successfully used for many years by naturopaths and other health professionals to purify the colon and liver. It is powerful yet safe and well tolerated by adults.

The KleriTea herbal tea for Regularity and Detoxification works in synergy with the Colonix fiber by ‘kick-starting’ bowel movements in the morning while maintaining regular movements during the day. It has a crucial role in assisting in the detoxification process. It also has a soothing effect on the nervous system, making it an ideal beverage before bed. It contains no caffeine.

  I started the cleanse yesterday and I have to say it is super easy.  For the first 5 days I start the day off with 2 Paranil capsules with a glass of water on an empty stomach. 
 
Then 15 minutes later I drink 1/2 scoop of Colonix Intestinal Cleanser mixed in a glass of water and then can eat breakfast.  I will say that the Colonix Intestinal Cleanser is a fiber mix and is not the most enjoyable drink I have ever had but not the worst either. Totally do-able.
 
Then I go about my day and eat and enjoy life while drinking the recommended 8 glasses of water and end the day with 1 cup of Kleri Tea. 
 
I have not experienced any harsh need to go to the bathroom so far and have been pleasantly surprised that it seemed to quelch my appetite a bit. 
 
I was a bit lighter on the scale this morning, a mere 6 ounces but hey that is something and I will let you know how this is going for me.  I am not planning on making major changes to my diet but am going to try to follow my 80/20 model (80 % healthy, 20% indulgent).  
 
So onward and upward, after beginning the cleanse I made the best Baked Apple Oatmeal in the world!  I love Fall and the apples are in season right now and oh so good.
 
 
 
Baked Apple Oatmeal
 
1 Ginger Gold Apple
1 tsp honey
1 tsp Cinnamon

Core the apple and drizzle and sprinkle with the honey and cinnamon.  Wrap the apple in tin foil and bake in a preheated 400 degree oven for 20-30 minutes or until the apple is soft.  Remove from oven and chop into cubes.  Alternatively, cube apple and drizzle and sprinkle with honey and cinnamon.  Place in a microwaveable dish and cook for 5-7 minutes. 

In the meantime combine:

1/2 cup rolled oats
1/2 cup skim milk
1/2 cup water
1 tbsp chia seeds

into a small pot and cook over medium heat for 5 minutes.  Remove from heat and put in a bowl and top with the baked apple mixture and sliced almonds.

 Sit down and thoroughly enjoy this breakfast delight!

We went to Zoe's soccer game which was really fun and then came home for a quick bite before heading out to explore Mississippi Street and buy groceries.
 
Lunch was a Mediterranean Plate.  I love this meal.  Lots of veggies, hummus and feta cheese.  Yum.
 
 

 
It was a rainy day here in Portland yesterday afternoon and was the perfect day to make Turkey Chili Mac.  We loosely followed the below recipe from the Food Nework website but omited the lager and the beans because my kids won't eat chili with beans.  So we ate it Cicinnati Style on a bed of spaghetti, a layer of chili,  kidney beans, fresh onion and cheedar cheese .
 
Turkey Chili Mac
Ingredients

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground (extra lean) turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained

Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

It may not be much to look at but this was a bowl of goodness.  Super satisfying and the whole family enjoyed it. 

I am looking forward to the weather cooling off and being able to use the fireplace.  I imagine a crackling fire in the living room while eating warm soup with a slab of crusty bread at the dinner table.  I  think I am going to turn into a soup and stew girl here in Portland. 

And last but not least, my son had asked if I would make a Cheesecake for him the other day and of course I was happy to oblige except that I made it a Low-Fat Cheesecake. 

I have gotten a lot good recipes off of the Food Network website lately and I found this recipe for Low-Fat Cheesecake there as well.



Low-Fat Cheesecake

Recipe courtesy Food Network Magazine

14 servings.
Ingredients

•9 whole low-fat cinnamon graham crackers, broken in half
•2 tablespoons unsalted butter, melted
•Cooking spray
•2 8-ounce packages Neufchatel cream cheese, softened
•2 8-ounce packages fat-free cream cheese, softened
•1 1/2 cups sugar
•1 cup reduced-fat sour cream
•2 large eggs plus 3 egg whites
•2 tablespoons all-purpose flour
•1 teaspoon vanilla extract
•1 teaspoon finely grated lemon zest
•Assorted toppings

Directions

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.


My dog Gumbo is at the front door waiting for me to take him on a walk so I am off for now but will check in later.  We are going out to brunch at a fun place that I can't wait to review and then to Mount Tabor for a hike with the kids.

Have a great Sunday.


 
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