Well, we are on week two of our 30 Day yoga sugar detox ! It’s going amazing. We have a private forum set up on facebook and all the ladies participating are so interesting and so supportive of one another. We share meals, tips, everyone can ask as many questions as they want (because the 50 page e-book/package we developed is info overload for some, that’s why the forums are clutch!) —it’s so fun live posting from Whole Foods seeing the photos of people’s shopping carts. It’s been so helpful the way we have things set up and we couldn’t be happier. Caitlin and I beam every time someone posts in there and shares all of the new healthy habits they are making in their lives! They’re changing the way they shop, no longer fearing fats, and even though we are still getting (habitual) cravings, for the most part everyone’s pretty satisfied at meals and full! So far—success! Michael was saying to me the other day how I must be in my glory with this program—he knows I LIVE for this stuff, He’s right.
Going into the detox I wasn’t really eating much sugar per say. There were a few events, all in a row like Michael’s birthday, Ella’s birthday, our anniversary where I was just eating dessert after dessert and stopping for ice cream a few times in between. Not something I was stressing over because it’s not my “normal”–and because I’d like to think it’s normal to have months like this. Another thing I wanted to get away from was using stevia. The stevia I use is really not that healthy. If you’re not growing it, or at least buying the dried leaves and making it yourself then it’s still kind of shady. Plus, it was ruining my taste buds—after finally lowering my sweet taste, I was replacing it with stevia-tongue. Not good.
This past weekend was probably the hardest point..and going into this week. Once everyone gets over that hump I think it will be smooth sailing!
Here are couple of interesting things you should know about sugar:
1. Sugar was a rarity for our early ancestors, they had to work hard to get it. When they did come across it they would eat it in abundance, it was stored as fat to help survive feast or famine type circumstances.
2. We were born to have a sweet tooth. It’s the only way young humans could protect themselves against poisonous foods. However, we evolved to have these foods available to us, in very unnatural, processed forms. Take the sweet tooth we were “born with” and add the addictive nature of food processing around us, place those sugars in EVERYTHING we’re eating, and you have species addicted to something that’s now killing us—no longer protecting us.
Here are a couple of my habits during the detox:
Every morning I start my day with a room temperature glass of lemon water with cayenne as I prepare my fresh green juice. Although I have been sticking to strictly green veggie juices (celery, cucumber, romaine, chard, parsley, lemon and ginger is my winning combo) Friday I had a beet to use so I added half a one. Beets, although high in sugar, are very detoxifying. I also love the gorgeous color.
Lunches are often canned salmon or tuna with avocado, veggies (and maybe some grass-fed pasture bacon—yes, I said bacon.). Or I will have some leftover veggies and a protein, usually fish.
Dinner is more of the same. Protein, veggies. I try not to snack much but I always have hardboiled eggs or some full-fat Greek yogurt to tied me over.
Caitlin and I are sharing many of our favorite recipes from the web. Of course it has been fun pulling some of my old favorites from this site. It’s funny though seeing what a sweets person I am since the majority of my recipes on here are “healthy” dessert!
I thought it was time for a new “detox friendly” recipe.
Well, tonight I made another version that knocked my socks off.
Making the “rice” is simple. If you’re new to this all you need is a mini (or regular) food processor. Or a large grater (but that’s more work).
The marinade was so delicious for the chicken. Spicy enough for me—while to rice evened out the hot party in my mouth.
If you’re a vegetarian you could probably use plain, organic tempeh and marinate it in the home made dressing.
The coconut milk added a creaminess to the rice that was out of this world.
and the coconut flakes was the perfect addition when blended all up together.
It’s funny because as a kid I absolutely despised coconut. Now I can’t get enough of it. Those fancy grade unsweetened large coconut flakes have been my go-to when I get that taste in my mouth after a meal—you know—when you feel you just “need” something sweet.
One of our detoxers has gotten really into cauliflower rice after Caitlin suggested it as a meal. The client add some coconut flakes to one of her dishes which was what gave me inspiration for this meal!
The spicy (at least for me) chicken on top of this creamy, delicious rice was a winning combo. So healthy.
Did you know that white rice has a glycemic index of 89!?!? While cauliflower has a GI of 15! A food’s glycemic index ranking a number that shows the degree of how much it will raise your blood sugar if you eat it. The higher the GI, the worse it’s effect on your blood insulin levels!
This was incredible.
Spicy Ginger Lime Chicken and Coconut Rice
A “Detox Friendly” Meal
for the chicken:
1 pound of pasture organic chicken
1-2 TBSP grated ginger root
1-2 cloves of minced garlic
2 limes, juiced
2 TBSP olive oil
1 TBSP lime zest
1 teaspoon-1/2 TBSP chili powder (or more depending on how much heat you like. I was more on the 1 teaspoon side but I’m a wuss)
salt and pepper to taste
poke fork holes in the chicken, mix all of the ingredients together and marinate the chicken in an airtight container in the dressing, or in a baggie for at least a half an hour.
Grill the chicken up until well done. Luckily I had my grill master on call for perfection when it came to the meat.
For the “rice”
1 clove garlic, minced
1 TBSP pasture butter or coconut oil
1 medium head of cauliflower
1/4 cup coconut flakes (I use “”Let’s Do Organic” Fancy grade unsweetened coconut)
2 TBSP coconut milk
salt and pepper, to taste
Wash your head of cauliflower, cut off the greens and some of the stems. Slice it into sections and start adding a little at a time to your food processor. Add 1 TBSP of coconut flakes to each batch. It took me about 4 batches in my mini prep to make all of the rice. Place butter/coconut oil in your saucepan along with the garlic on medium-low heat. Add your cauliflower/coconut rice combo to the pan. Pour in coconut milk and season and mix it until thoroughly combined. Cover and let it cook on low heat, stirring occasionally until it’s finished. I cooked mine about 10-15 minutes. Just be mindful that the bottom doesn’t brown (unless you like it that way!)
When the chicken is finished slice it up and serve it on top of the rice. Done.
You won’t be disappointed!
Michael….AGAIN gave me the two thumbs up on this and he is a known coconut hater—or so he says.
Speaking of curbing my sweet tooth…homemade cashew hemp (no sweeteners added, loads of cinnamon) or herbal teas.
In other news in my life teaching yoga has been amazing. I can’t even express how much I love it. I am teaching 5 classes a week in addition to my personal training clients and nutrition clients, (and detox workshop which is pretty much like being on call 24/7).
A friend of mine from teacher training is moving in July. I am so sad to see her go, but also happy for her! She asked me to go to a Baptise Immersion weekend with her before she moves and after talking to Michael about it we decided that it would be a GO! I am super excited for the experience. I only imagine that it will further me in my mental practice and benefit my teaching! I have never been away from Ella overnight, so that part will be hard. Very, very hard. Michael has been away from us a few times, but never me away from them. I am trying to think about the positives of the trip more than that though. It will be an interesting experience for everyone!
I hope to talk again real soon! I truly miss blogging as much as I used to. I miss interacting with readers and other bloggers! Right now I have so many other great things going on that my little corner of the internet has had to take a back seat!