my detox journey 2014 jan 31
detox using food that God made 2014 feb 19
seven days of detox breakfast ideas 2014 feb 20
My goal was to prepare meals that my family would eat and love, while still staying on the detox diet.
Use organic meat and dairy throughout the detox. Use homemade salad dressings made with olive oil or homemade olive oil mayonnaise. Know the dirty dozen in produce and buy them organically grown.
To sub stevia for sugar: sugar to sweetleaf stevia conversion chart. I use sweetleaf stevia exclusively, and for my own preference, sub less stevia than they call for. They call for 12 pkts to sub for 1/2 c sugar; I use 8. I reduce the amount by one third. I also reduce the amount of baseline sugar a recipe calls for, by half. My formula: recipe /2, apply stevia conversion /two thirds.
Salad made of 1 c organic kale or beet greens or other dark leafy greens + 1 c mixed baby lettuces + 1 c shredded broccoli (broccoli slaw from the grocery store produce section works). Add 5 oz chicken salad (or curried chicken salad) made with homemade olive oil mayonnaise.
Check off dark leafy greens, crucifer, 4 of 8 oz protein, and omega 3 rich fat.
Cream of celery or cream of asparagus soup (saute veggies in coconut oil instead of butter) + cheese and gluten-free whole grain crackers. Add 1 serving fiber rich fruit or fruit salad if desired.
Check off liver healer and 1 of 2 fiber rich.
Sandwich wrap: Make whole grain gluten- free flour tortillas the night before, and sub brown rice flour for the white rice flour called for. I omitted the sugar entirely, and since I don’t have a tortilla press, rolled mine out like pie crust with a rolling pin. Or use purchased whole grain gluten- free flour tortillas. My favorite wrap is a combo of leftover roast chicken + broccoli sprouts + diced avocado and tomato + a little crumbled beef bacon + homemade ranch dressing made with homemade olive oil mayonnaise. Eat with apple + banana + orange fruit salad.
Check off 3 or 4 of 8 oz protein, crucifer (if using broccoli sprouts), omega 3 rich fat (if using avocado and homemade ranch dressing), 1 of 2 fiber rich, and citrus (if including the fruit salad).
4 oz chicken yakitori, sub rice vinegar for sake and stevia for sugar + 1 c brown rice + 1 -2 c steamed mixed cabbage, broccoli, and baby carrots.
Check off 4 of 8 oz protein and crucifer.
When the sandwich craving hits: visit the Whole Foods gluten- free bakery case for a loaf of whole grain gluten- free bread. Gluten- free bread tastes better toasted or grilled in coconut oil (my opinion). Allowed sandwich ideas include grilled cheese (I make mine with tomato or roasted green chiles), chicken or tuna salad made with homemade olive oil mayonnaise, toasted sliced turkey or chicken with cheese and veggies with dark leafy greens, open- face broiled leftover pot roast or meatloaf or philly steak, or any other sandwich you are used to having, as long as it contains none of the must not haves. Eat with 1 c raw carrot salad (I always had a handful of raisins or craisins to mine), asian slaw, or broccoli salad (sub stevia for sugar in dressings).
Check off whatever was used for the sandwich (protein, omega 3 rich fat, dark leafy greens), 1 of 2 daily fiber rich (carrot salad) or crucifer (asian slaw or broccoli salad).
Rice noodle salad, one of our favorite salads of all time! Use brown rice noodles, sub dark leafy greens for the spinach, and sub stevia for the sugar called for in the dressing. You can have as much as you want. Yum!
Check off dark leafy greens and crucifer.
Craving carbs? Try cream of potato soup made with turkey keilbasa or beef bacon, and baked macaroni and cheese made with brown rice elbow mac. This lunch contains none of the must haves, but you have not caved in to any of the must not haves. Congratulations!
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