5-Days Whole30 Menu

I am participating next week in 5 days of clean eating with a health group. This will be a perfect time to reset my eating, as I'll abide by Whole30 recipes for the week! I intend on participating in a Whole30 during the month of May, so this will be a great prep!

I planned next week meals, as follows. Check out the recipes below if you need gluten-free, grain-free, egg-free, dairy-free recipes! And I even included the ingredient list below each recipe!

Dinners:

• Shrimp Pad Thai from Diane Sanfilippo's book - We LOVE this recipe! It tastes just like the original thing! Except you use zoodles! Yum! This time we will probably add in a sliced chicken breast in addition to the shrimp for extra protein sake!
• Ingredient list:

4 large zucchini or yellow squash

1 cup snow peas, sliced lengthwise into thin strips

4 dozen extra-large shrimp, peeled and deveined

FOR THE SAUCE

1/2 cup almond butter (raw or roasted)

1/2 cup coconut aminos

4 drops fish sauce

1/2 teaspoon minced or grated garlic

1/4 teaspoon minced fresh ginger

sea salt and black pepper to taste

FOR GARNISH

1 tablespoon white sesame seeds

1/4 cup sliced green onions (scallions)

1/4 cup thinly sliced cucumber

• Sweet Potato Nachos (in place of Taco Tuesday!)
• Ingredient list:

One bag Jackson’s sweet potato chips or one batch Primal Palate sweet potato chips
One batch avocado crema
1 pound grass-fed ground beef
1/2 yellow onion, sliced
1 bunch of cilantro, leaves removed and chopped
1 tsp sea salt
1 tsp garlic powder
1 bunch green onion, chopped
1/2 red onion, diced
1 small can of sliced black olives, drained
Lime slices for garnish, optional

Ingredients for Avocado Crema:
1 small avocado
3 tablespoons extra virgin olive oil
Juice of 1 lime
1/4 tsp sea salt + more to reach desired taste preference
1/2 clove elephant garlic or 2 cloves regular garlic (If you have access to elephant garlic for this, USE IT!)
5 tablespoons water

Ingredients for sweet potato chips:

sweet potatoes

coconut oil

• Blackened Salmon with Mango Avocado Salsa by Against All Grain - I will probably not use the spice based herbs on my own salmon, as I'm trying to stay mainly Autoimmune Paleo (AIP), but I think the husband will enjoy it! I am planning on serving some cilantro lime caulirice and maybe the collard greens listed below.
• Ingredient List:

1½ to 2 pounds wild salmon fillets, boneless and skin on
3 teaspoons melted grassfed butter
1 garlic clove, crushed
1½ tsp paprika
1 tsp sea salt
½ tsp onion powder
½ tsp oregano
½ tsp cumin
½ tsp chili powder
½ tsp cracked pepper
¼ tsp thyme
¼ tsp cayenne

Caulirice Ingredients

1 Head Cauliflower
1 Tablespoon Coconut Oil
1⁄2 Small Onion (diced)
1 Clove of Garlic (chopped)
1 Lime, juice and zest
1/4 Cup Cilantro, chopped

• Hawaiian Burgers - No picture but sounds SO good! And I will incorporate a sweet potato into dinner somehow, whether that's sweet potato fries or just roasted. I may not use the portabello bun and rather side for some lettuce (from my own garden!).
• Ingredient List:
8 whole portobello mushroom caps, stems removed (or as mentioned, some big lettuce leaves)
1 tablespoon coconut oil
1/2 teaspoon sea salt
1 pound ground beef
2/3 teaspoons garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
4 rings pineapple
2 whole avocados sliced
1/2 cup red onion sliced

Sweet potato or 2 for fries/side

• Slow Cooker Balsamic Chicken - I think I will try this with a whole chicken instead of just thighs. Served with brussell sprouts (listed below) and sweet potato (see a pattern?)!
• Ingredient List:

8 boneless, skinless organic chicken thighs
4 Garlic cloves, minced
1 Tbsp fresh basil
1 bunch fresh rosemary
1 tsp onion powder
½ onion, diced
¼ cup balsamic vinegar
¼ cup coconut oil
Salt and pepper to taste

2 Sweet potatoes for side

 

Breakfast: 

• Ground beef and sweet potato Breakfast hash. I make a big batch on Sunday that lasts us all week. It is a complete meal for us, in addition to my 1/4 of an avocado I eat every morning!
• Ingredient List:
3 large sweet potatoes, shredded (approx 1.5lbs)
12oz brussell sprouts, quartered
1/2 onion, diced
2 garlic cloves, minced
4 pieces of bacon, cut into 1/3 inch strips
1-3lbs ground meat*

2 Avocadoes for me the week

• If we ate eggs (we don't due to food sensitivities), I would totally make a batch of these Egg Nests, or ones similar to them! They seem so easy and are healthy.
• Ingredient list:

1 large Sweet Potato
1 Sweet Apple
2 Tbsp Coconut Oil + more for greasing muffin cups
5 large Eggs
Sea Salt, to taste
Chives, optional
3 slices uncooked Bacon, diced small
Balsamic Vinegar, optional

 Snacks:

• Baked kale chips - I have never tried kale chips but they look SO delicious! and the husband enjoys chips, so this would be a healthy alternative to try.
• Ingredient list:

2 bunches of kale
1-2 tablespoons of avocado oil
fleur de sel or your favorite seasoning salt

• Carrot cake smoothie - okay, hands down how good does this look and sound?! Maybe for a special snack or breakfast!
• Ingredient list:

1 cup carrots, peeled and then grated (if you have a high powered blender like a Vitamix, you could probably just roughly chop them)
1 organic banana, frozen
1 1/2 cups homemade almond milk (or other non-dairy milk of your choice)
1/4 cup raw unsalted cashews, soaked for two hours (or 1/4 cup homemade cashew nut butter)
1 teaspoon vanilla extract
1 Medjool date
1 tablespoon organic raw shelled hemp seeds (optional for protein)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon grated fresh ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Sides:

• Collard Greens  - As previously mentioned, these are so good! I try to serve greens with every meal, so this will make an appearance at least once.
• Ingredient list:

1 bunch collard greens

~1.5 cup broth 

up to 8 cloves garlic

1 TBSP Himalayan salt

sprinkle of:

 cayenne pepper

salt & pepper

chipotle chili seasoning

• Brussel Sprouts - These will be delicious! The husband loves brussel sprouts! Perfect side!
• Ingredient list:

For the Onions:
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 whole red onion

For the Brussel Sprouts:
1 tablespoon extra virgin olive oil
3-4 cups brussel sprouts
2 cloves minced garlic
Salt and pepper to taste

Note concerning lunches:

• It's just me and the husband in our house, but most recipes make 4 servings, at least. So our lunches are leftovers from the previous night's dinners. Some recipes will only make 2 servings, which is why I cook a big meal at the beginning of the week (that balsamic chicken), so we can have those leftovers a few times when other dinners lack. 
• I pack my own lunch every day, so I grab leftovers, a fruit, a sweet potato maybe (if it's a big workout day I especially have to), the other 1/4 of an avocado and a mason jar salad.

Here's the 411 on Mason Jar Salads:

1. Decide on using a pint sized (side salad portion) or quart sized (full salad) mas on jar. 
2. Add your salad dressing to the very bottom of your glass mason jar. (For us that's usually a homemade vinaigrette of EVOO, red wine vinegar or balsamic vinegar and some herbs!)
3. Put your hardier toppings in next: nuts, seeds, hardy veggies like carrots; toppings that won't get soggy or go bad sitting in the dressing all week.
4. Put in the remaining toppings such as mushrooms, tomatoes, cucumbers, any fruit etc. that might be soggy or turn bad if sitting in your dressing (other salad toppings suggestions: artichoke hearts, olives, celery, bell peppers, pomegranate seeds, apple slices, sugar snap peas, broccoli to name a few...what other ones do y'all like on your salad???). I do NOT recommend avocado in these jars though.
5. Your greenery is next: make sure it's fairly dry & doesn't touch the dressing! While iceberg lettuce is most common (as shown here, I found an Organic head on Manager's special!), it is also the least nutritional so venture out and try other salad greens like spinach (also shown), arugula, kale, turnip greens, etc. We usually buy the "spring mix" from the store that has a combo! (Remember to buy organic greens!)
6. Store in the fridge & when ready to consume, dump onto your plate & it's instantly mixed! Enjoy!

• Ingredient list:

greens (spinach is my preference)
cucumber, sliced
couple of carrots, sliced
various veggies, sliced

I am definitely looking forward to next week! Especially since the menu is planned! Woohoo!

~Rachel_unrefined

“To insure good health: eat lightly, breathe deeply, live moderately, 

cultivate cheerfulness, and maintain an interest in life.” ~William Londen

Asparagus Stuffed Chicken & Collard Greens

Dinner the other night was asparagus stuffed chicken with collard greens. It was SO delicious; we will absolutely be making this meal again!

For the collard greens, I saw this original recipe on Instagram (below). My husband has taken a liking to collard greens, so I knew I had to try this out! I used a whole bunch of collard greens, but upped the broth to about a cup and a half (enough for the greens to boil). Also, I used chicken broth!

I stumbled across this "Asparagus Stuffed Coconut Chicken" recipe online and thought it looked delicious! However, I had to do some altering to fit our dietary needs. I still followed the recipe instructions, just changed the ingredients up some. My changes are in red below:

• 2- 8 oz. boneless, skinless chicken breasts
• 1/2 cup almond flour
• 2 teaspoons garlic powder
• 1 teaspoon basil (more or less to liking)
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1/4 cup coconut flakes
• 1 dash salt (more or less to liking)
• 1 dash pepper (more or less to liking)
• ~16 spear asparagus (2 or 3 per each wrap)
• 1 large egg white (substitute)

When we made this recipe, I didn't notice the coconut flakes weren't in the ingredient list, but I will be adding into the mix the next time I make it!

~Rachel_unrefined

Paleo Breakfast Hash

I love breakfast hashes. I make a big batch at the beginning of the week and reheat servings each morning. This ensures my husband can start the day with breakfast (because he doesn't cook anything on his own normally) with his morning coffee!

I was inspired by someone else's breakfast on Instagram, so we changed things up a bit based on what we had in our fridge and came up with this concoction. It is fantastic, tastey and, best of all, dairy-/egg-/grain-free! And there's bacon...we all love bacon!

Including Ol' Roc'!

This can be edited many ways. (Add in a handful or two of greens at the end of cooking to wilt.) Also, the amount of servings is variable on how much one eats at one time. I consume about 4oz of the hash at a time, but I believe my husband eats less...on weekdays.

Breakfast Hash

Servings: 6-10, depending

Ingredients:

3 large sweet potatoes, shredded (approx 1.5lbs)

12oz brussell sprouts, quartered

1/2 onion, diced

2 garlic cloves, minced

4 pieces of bacon, cut into 1/3inch strips

1-3lbs ground meat*

*Any type of ground meat; we went with ground beef this week, but I have been known to use ground bison, half turkey and half pork, etc. Also, the quantity of meat depends on your personal preference. 1lb ground meat would yield a more veggie based hash, 3lbs yields a protein packed hash (great for those of us upping our protein for increase muscle mass).

Directions:

1. Brown the meat. Possibly add in an herb or two during this portion. I used Majoram, salt & pepper.
2. While browning meat, prepare all veggies & bacon. (I shred my sweet potatoes using my Kitchen aid veggie shredder attachment. But this can also be done using a cheese grater, chopped in a food processor or diced by hand. You will need to adjust cooking time for the latter.)
3. If using one pan, wait until meat is browned, drain and set aside, then begin cooking all other ingredients. If using two pans, you can cook as you prepare all other ingredients. Begin by cooking the bacon pieces. Once slightly cooked, add in garlic and cook for a few more minutes. Add in brussell sprouts and onions, cover pan and cook until tender. Add in the sweet potatoes, cover and cook until sweet potatoes are tender. You may need to add in extra cooking oil (I use coconut oil) during this process if the bacon fat is not enough to prevent sticking). Stir periodically so sweet potatoes do not stick to bottom of pan.
4. Cook until tender. Then mix together with meat mixture. Enjoy! 

One of my favorite breakfasts!

~Rachel_unrefined

Free-Range Cookies

A bit ago I re-grammed the following imagine on Instagram:

Just because something is a healthier alternative, doesn't mean it's necessarily healthy. Cookies & treats should still be consumed in moderation, and for enjoyment, not in an attempt to extinguish the sugar monster's cravings or as emotional comfort. Even though they are paleo friendly (hence the paleo free-range cookie joke by the husband), they should still be rare treats.

In this past year, I have completed 2 sugar detoxes and 4 Whole30's.

I have learned to analyze my food options based on nutrition; which meal will provide what's best for my body right now? Sometimes that is more proteins, more fats or more carbs, depending on the day and level of exercise.

I also have strengthened my self-control incredibly. I never would have imagined how many times I could turn down sugary, allergen-filled foods. I grew up using the crutch of "having a sweet tooth", and it wasn't until this past year that I called it what it is: lack of self control and intense sugar cravings.

There is a level of hormone issues and nutrition I had to sort out. My body needed to re-adjust to real food and my taste buds needed to learn the true sweetness of non-processed foods! This is where those sugar detoxes and Whole30's came in!

However, my biggest struggle was with self-control. And just like any other muscle, the more I flex it, the stronger it gets.

This past week we had a "snow" day (for all of you northerners, don't laugh. The roads were icey & I don't drive then!). So, I decided to bake to warm up the house. It has been awhile since I've baked, I rarely have time to do so now-a-days.

I baked Lemon Poppy Seed Cookies from The Paleo Kitchen Cookbook and subbed out the eggs to fit our dietary needs. These aren't Autoimmune Paleo since I used almond flour, so I have made an effort to only enjoy a few. And I have succeeded.

I legitimately forgot about them for 2 days. The cookie monster would be ashamed.

So much has changed this year. I should probably freeze these cookies before they mold (this happens more often then naught when baking gluten-free and paleo I've noticed) because we don't eat them fast enough (a good problem to have). I can enjoy one and be satisfied, without cramming my face full or eating multiple throughout the day.

I walk by the sweets at work and choose not to eat them not because I have a better alternative at home (sometimes I do), but because I neither want them nor need them. Sweets aren't a staple in our diet anymore, so I actually enjoy them when I choose to have them, without just eating because it is routine.  

I am grateful for this past year's journey and how my relationship with food has changed. I can enjoy these treats for what they are, treats, and not have any unhealthy feelings of shame or guilt (as long as they agree with my tummy!).

So final verdict: Lemon Poppy Seed Cookies were fantastic, even though they weren't chocolate! ;)

I think I'm going to go have one. Just one.

~Rachel

“Self-control is the chief element in self-respect, and self-respect is the chief element in courage.” 

-Thucydides

Sorry I'm Not Sorry: My Passion & Meals

Raise your hand if you enjoy discussing gastrointestinal issues. Everyone, take a look around the room. Besides for your grandma, your friend in the medical field & the teenage boy in the corner, there probably aren't too many people raising their hands.

That's because GI issues aren't quite dinner conversations, small talk, or well, fun to talk about. Nobody thinks "I am going to wow this girl/boy/my boss by bringing up my digestion disorders." Nobody says, "I am going to become the most popular person ever by being open about my intestinal distress." Nobody wants to bring these up.

So they aren't discussed. At all.

6.5 years ago I had a unique experience of being diagnosed with crohn's & having 3 feet of my intestines removed. No, couldn't have been a broken bone with a cool cast, sinus issues that everyone can sympathize with, or joint inflammation that just sounds painful. I get the guts problems. I get the butt of the joke. I, a semi preppy, blonde teenage girl, got the one thing nobody really wants to discuss: gas, bloating, and painful bowels.

And I talk about it. Boy do I talk about it!

Not because I enjoy grossing people out (just SOME people), or because there's a certain wow factor in knowing how digestion works. But because the more I have been open about it, the more people have been open with me. The more people confide in me their issues. The more people come out of the woodwork to share their GI problems. The more people come to me for help and direction because they have seen me struggle & recover and THRIVE. And they want in on that (the main diff between them and my grandma-she's just complaining).

As cool as it is, I mean, come on, who wants that kind of popularity? "Yes, PLEASE go on about your bowels."

Hint: nobody is interested in the issues aspect and nobody wants to be in THAT popularity contest-except maybe gastroenterologists trying to bring in business...and personally I'd prefer a Dr. to have theirs under control before they tell me what to do. But that's another blog.

I can't tell you how many family members, friends, acquaintances and strangers with whom I have shared my experience. I have been open on social media (and in real life) about my diet (long term lifestyle change, not short term weightloss rollercoaster fad). The more I share online, the more people talk to me offline.

I post my meals and talk about different food groups on InstaGram in a way to show just how easy it is to live healthy. I share nutrition or health articles on Facebook to show different sides and to get people thinking about changes. After doing this for about 2 years, I can honestly say people are interested in health and can identify that they aren't healthy. My sharing of personal stories and online references get people thinking, talking and analyzing their health.

(Before I say anything more, I will admit it is a bit selfish motive here. It is a sort of therapeutic treatment for myself to use my experience for good by helping others through what I've learned in my own pain. It makes me feel better knowing what I went through has a higher reason.)

I want to help people. I want them to talk about their unhealthy bodies, because that is how you start looking for answers. If you can identify things are not right, and you have the motive (and guts-hehe) to talk to someone else about it, there is a better chance you will make a healthy change for your body.

If you are reading this, you either have heard me talk/read about my journey, have talked to me about your own problems or are my stalker so you've heard me talk and seen others talk to me?

My point is, I'm transparent about my issues because of the people I have helped. (In fact I am too transparent about everything in my life.) I empathize with those having issues, and rejoice with those who have found the light through my sharing of experience and knowledge. It brings me joy to know people are now like me-pain free, enjoying life and not suffering due to foods.

So, this is my public announcement for the day: Sorry I'm not sorry for taking pictures of my meal everyday and bringing up THAT DANG SURGERY, again.

If my sharing frustrates you, unfollow my Instagtam and stop reading this blog. Plenty of people, friends and family members already have blocked me. Sure, it initially confuses me that they have chosen to block me out for sharing one of my greatest passions, but for each person who stops reading, I talk to a handful of more people in person about what steps they should to take to begin their health journey. (No, I'm not a medical prpfessional, but ya don't need a degree to suggest eating vegetables is healthy ;)) And I'm not one to truly care about other's opinions. :)

It brings me joy to help others.

What's that saying? God doesn't call the qualified; He qualifies the called.

In my case, He qualified me & gave me purpose when that doctor gave me the diagnosis & when I found paleo, Whole30 & Autoimmune Paleo Protocol.

So here I am, sharing my meals, shouting from the rooftops about the light at the end of the tunnel. I will share about the miracle God gifted me & the journey He has set me on until I can no longer speak, type, take pictures, or be.

So if you are holding back questions, don't. If you are afraid or embarrased to ask for help, stop. There are no judgments around my dinner table, so as long as you actually want to make a change (warning: that change will involve not eating what you deem "foods you can't live without"). I would love to share my journey, how I went from a teenage girl curled up in a ball from pain to a mid-20 year old eating my way into autoimmune disease remission drugfree & living life pain free.

Next time you see a crazy health foodie post about their fitness regime or dinner, maybe you will understand they share because that change in their life made a huge difference, and they can't hold it in.

-RR

180 Degree Change

J   U   N   E

June is my sentimental month.

I have much to say about June. So many things come to mind: my wedding anniversary, our pup's birthday, my high school graduation anniversary and the anniversary of my diagnosis of & surgery for Crohn's disease. 

Each June I reflect on the latter event as a new aspect is revealed to me. Every year God shows me just a little bit more of his plan in my life, and every year I'm just a bit more grateful for my journey that has brought me here.

This past year I've seen the greatest direction in my journey. I wasn't quite sure why some things happened to me, but I accepted it, and I've shared my story with any and everyone. I wasn't quite sure why my younger brother had so many allergies, but when we discovered all of my husband's allergies, I thought it made a little more sense. What I've learned in the past year has completely shaken anything I thought I knew about my life before. It's funny, how one event in your life can just change as the years go on. How much I can learn from a 10 day hospital stay. My original memoirs are located here in which case you will read about my struggles and miraculous healing. Every time I read these words, I am filled again with hope, love, and thanksgiving to a merciful, omnipotent Savior. The truth is, my Crohn's journey and my Faith are so heavily intertwined, I cannot share one without the other.

In 2012 I reflected on the things I had learned since my surgery. That was my 4 year anniversary, and I thought I had learned it all. I thought God had revealed most of the reasons. I was wrong.

6 years ago today I was in a hospital bed recovering from surgery. 

5 years ago I was participating in Fish Camp where I met my husband 

2 years ago I was a newly wed, ecstatic to cook for my new husband, months later only to learn of his food allergies that was a catalyst for our health journey

8 months ago I learned the true meaning of the scripture "Now faith is the substance of things hoped for, the evidence of things not seen." - Hebrews 11:1


6 years ago, on my hospital bed the day before the surgery, I accepted a healing. In the following days in my talking with my Lord, I accepted a full healing and promise I would never have the pain again. As I've mentioned before, my scar is my rainbow. A little physical reminder to me of my promise from God. I had no idea how or why, but I had Faith in God's healing. I had Faith in a pain free life. As coached by my grandfather, a man of many healings, I cast out all doubt and clung to that promise, having Faith when others had doubts.

For 5 and a half years I held onto that promise.

This year, after we'd adjusted to a gluten-free, semi-paleo lifestyle, I stumbled across a resource from The Paleo Mom. What I learned was there were people with autoimmune diseases, specifically Crohn's, in remission from their disease, largely in part to their food choices and diet, as well as their lifestyle. There were people living with Crohn's who felt better and had reduced inflammation in their intestines by limiting certain foods from their diet by following The Autoimmune Protocol.

The lightbulb. The ah-ha moment. The pot of gold at the end of my rainbow.

For so long I had no idea how, I just believed the Lord had delivered me. This year I learned, all of my husband's food allergies finally forced me to become paleo, gluten free, dairy free, egg free, peanut free and soy free. All of these are suggested in the Autoimmune Protocol (AIP for short).




I was basically almost following the AIP diet; that was no coincidence. For the past few years, I thought my younger brother coached me into knowing how to cook for my future husband.



Ironically, God has actually used my husband to finally force me into a strict paleo lifestyle, for my own health. I have additionally have given up all grains and nuts, and am proud to say I so paleo I could give Wilma Flintstone a run for her money-er...dinosaur?


So where am I going? I'm not done yet learning all God has intended for my life. I know there are more things that will come out of this. There is hope for my future.

  

In general, my life looks completely different now than it did 6 years ago. I realized that when I compiled this comparative picture; there was so much more than the physical "then and now"





There is a 180 degree change in my life. Physically, mentally, spiritually, emotionally, gramatically...


This photo just sums up the self-control, discipline and inner peace I have now found. I'm done just pushing through life; there is a purpose in all I do, witness and have happened to me. There is focus, determination and hope; there is a plan for my future larger than I can imagine and better than I deserve.
What I started as a fun side-by-side comparison of my life and current accomplishments forced me to think about a lot more than the surface differences. I know I have a long road ahead of me; there is much, much more for me to learn. But with my Faith in Christ, a soul mate equally accepting of & excited for OUR life adventures, and supportive friends & family, I know this road will not be hard. I might stumble, I might take a few steps forward & a few steps back, but I am on the right path.

   

As I read earlier today,

"I lift up my eyes to the hills-- where does my help come from? My help comes from the LORD, the Maker of heaven and earth. He will not let your foot slip-- he who watches over you will not slumber; indeed, he who watches over Israel will neither slumber nor sleep. The LORD watches over you-- the LORD is your shade at your right hand; the sun will not harm you by day, nor the moon by night. The LORD will keep you from all harm-- he will watch over your life; the LORD will watch over your coming and going both now and forevermore." -Psalm 121


The inner peace, that's from the Lord.

~@Rachel_Unrefined

21 day Sugar Detox-week 3

Week 3 was probably the hardest for me. Partly because I got tired of cooking and doing dishes every night, and partly because I spent 4 days making flowers for my first wedding weekend of 2014 and I was just straight up exhausted. Knowing my upcoming schedule, however, I was able to properly plan my meals with adequate leftovers and food to eat during the week when I didn't want to cook.

Planning ahead
Cooking beforehand: I made a triple batch of the pork sausage at the beginning of the week. Cooked 2/3 of the batch and froze half of the cooked, then froze the remaining uncooked 1/3 in a sausage roll, like what you'd purchase from the store. James cooked this ready to make sausage Saturday morning when we had friends spend the night after the Friday wedding (that I did flowers for and James was a groomsman for so we attended...more on that below) while I finished the flowers for my Saturday wedding.

Oh you know, just another meal as a florist.

Floral photo props make great food props too!

Large meals: I planned roast for mid week as my last meal that would be cooked among the floral frenzy that explodes in the house for wedding weekends. It was cooked in the crock pot so not a lot to clean up, and I didn't have to take time away from designing to cook dinner.

Comfort foods: We didn't experiment with any new recipes this week; we stuck to the basics. While I followed the 21dsd recipes as compared to my own, the food was about par to our normal meals: chicken thighs, meatballs & spaghetti squash and roast.

Same ol' same ol' breakfasts: Breakfast meals are about the same every day. Meat (bacon or sausage balls), spinach (usually) and an occasional piece of fruit possibly with nut butter. Routine only because I love it so much and I feel so much more energetic during the day!

New adventures for week 4
Mashed Cauliflower: technically this fell on Day 22, but because I ate leftovers for half of week 3, I thought I'd highlight this meal: shepherd's pie. Another comfort food that we have grown to really enjoy but this time I made mashed cauliflower for the top instead of using white potatoes, to remain a 21dsd meal. It was tasty and I honestly couldn't tell the difference. A winner in our books. Need to stock up on cauliflower now.

Chicken Pot pie: I waited until after my initial 21dsd to make this recipe because it contains dairy in form of butter and eggs. I have never made a chicken pot pie before and I'm not so sure how successful the pie part was but it was tasty, warm & filling.

Pumpkin spice smoothie: made with full fat coconut milk (from a can, not the carton "beverage"), this smoothie is the creamiest non-dairy smoothie I have had yet. The spices are those used to bake a pumpkin pie: nutmeg, allspice, ginger, cinnamon, or simply "pumpkin pie spice if you buy the pre-mixed bottle. And I had a Sam's 3 pack of pumpkin I needed to use up, so I have been making this smoothie farely often.

Easy Salad dressing: Olive Oil, juice of a lemon and an herb (I've used oregano and basil). A guilt free salad dressing that has a great texture and taste! Simple to make one serving and is ideal for a dinner salad!

Baked Nutty Apple: I grew up eating a similar treat, made with simply butter and cinnamon. Adding the nuts was a fun twist for me! I create it with coconut oil so it remained dairy free!

The disaster: Wedding food. My problem with not eating at home is the temptation to just throw my hands in the air and just eat any and everything. This happened on the Friday wedding. There was a vegetable platter, in addition to the fruits and cheese. There was shrimp cocktail, in addition to the rest of the Hors d'oeuvres that contained gluten, dairy, eggs and everything else I shouldn't normally eat, let alone while on my detox. And don't get my started on the beverages and cakes. I take full responsibility of my actions (threw self-control out the window when I went back for the second piece of cake-gotta try each type), and so the next part is mere observations rather than complaints. For the first time in my life, I was bloated. I had complained about it before, but no prior situation was as bad or painful as how I felt after the wedding. I believe because I had cut everything out of my diet that my body just went into full rejection of sugars, food allergies and intolerances and everything I ate. Before bed I had a good long look in the mirror- I looked 4 months pregnant and my abdominal muscles were stretched to the max and HURT. That night made this detox worth it and my solidified my permanent lifestyle change. It took me close to 3 days to return to normal. 3. days. Never before had I experienced this, and I hope to never again. This is me being real here; I'm not regretting eating cheese and sweets because of the calories. In fact if you know James and I you are right in the assumption we were burning up the dance floor and probably danced off more calories than we even consumed.

[[Side note- This year's goal is to learn the footloose line dance and the thriller dance so I can obtain the ultimate wedding guest status. Invite us to your wedding or event for a good gift and to guarantee dancing on the dancefloor to any song! Dancing includes but is not limited to two-step routines, Cotton-eyed joe, copper head road, electric slide, cupid shuffle and the macarena, but that's rarely played anymore. ;) We can provide full résumé including references if needed.]] 

This week was the end of my 21 days, so I will follow up with my review which is in the works, as well as a look into what we are continuing to implement even after the detox!

~RR

"Success is the result of perfection, hard work, learning from failure, 

loyalty, and persistence." -Colin Powell

21 Day Sugar Detox week 2

"Cheat Days"

This term is frustrating. I prefer to call it "give into convenience & temptation and suffer from headaches and stomach aches all day while complaining and swearing to never do it again" day, because that's what they end up to be for me.

It started with a quarter of a sandwich mid afternoon on Day 10 and went to Taco Tuesday dinner, morning snack of doughnuts Day 11, uncle Julio's lunch and cheesecake and cookies snack.

Minus the doughnuts and cheesecake, that 24 hours easily resembles my normal food choices and sweets. 

This time though, it hurt.

My brain: mind became foggy by 2pm. I found it really hard to focus on anything let alone have the ability to think all the way through. I started spacing out and felt a sugar crash.

Sinus pressure: I get the worst sinus pressure from allergies on my cheek bones. From there it goes to the temples then eventually at the base of the head/back of neck. Not fun.

Stomach: bloated, loud (I swear they put a microphone in there when they did surgery and adjusted things), & hurt. The worst I've been in awhile.

Energy level: slim to none

Saving redemption: starting the crock pot of a 21dsd recipe at the beginning of Day 11 so I knew I will have a good end of the day.

So basically, my relapse really set me back. I was feeling really well for the most part, enjoying the foods I was making and feeling awesome the days I ate properly. I wasn't really craving the sugar, until I saw the table of doughnuts. Being at work is the worst time for me to want to cheat because I'm not limited to my own foods in the pantry or fridge.

So now that I've finished describing why a "cheat day" isn't as easy as it sounds & straight up not worth it, let me touch-base on the exciting things of the week.

New foods:
-Butternut squash mash: tasted similar to a carrot souffle my mother-in-law makes for Christmas, except it was sugar, egg and dairy free! I really liked it, but I don't think James went back for more.

-Caulirice (grated cauliflower to a rice texture): Once again, I liked, unsure about James. We don't eat a bunch of cauliflower so it was a nice veggie rotation at the very least. Didn't cause discomfort for me the next morning.

Is it rice or is it caulirice? Chicken Abado with Caulirice.

-Zucchini noodles, aka "zoodles" using my new Spiralizing machine: nomz

A pretty nifty machine.

Zoodles! Turned out to be like a Lo Mein

Nomz

-Sunflower seed butter, aka sunbutter (like peanut butter): Cheaper than buying a jar but I'm not patient enough to make it as creamy as the recipe showed or of that we buy. Perhaps it was my food processor? Yeah we'll go with that. But still equivalent taste!!

-Coconut butter: honestly, fail. My food processor isn't powerful enough to make this. When in doubt, blame the food processor. Ended up buying for week 3. Coconut butter was used to create sunbutter, so that might be another reason that wasn't as creamy as recipe showed.

-Tuna steak: though I used it differently than the original recipe for which it was purchased, it turned out well and was a pleasant surprise. A bit expensive to purchase, I will add this meat to my list of "only buy when on sale or super special occasion"

-Brussel sprouts: I have never cooked or even eaten brussel sprouts before but they were exceptionally tastey! A winner in James's book, and I have added them to my mental "frozen veggies to have on hand" list (including spinach and green beans), though I bet fresh tastes better. Sometimes I just prefer having frozen veggies to throw into a meal last minute instead of fresh produce that is normally planned!

-Parsnips: as mentioned in my first blog, I had to google what these even were in order to find them in the produce section. Upon cooking, they had an interesting taste. Unlike carrots which tend to have a sweeter taste, the parsnips tasted...bitter? Different, though I haven't given up on them. Purchased more for week 3. Once again, first time I cooked with and eaten this vegetable.

Recipe flops: 

For the first time I made a recipe that we weren't fond of. In part I blame me not reading it all the way through when I chose to make it. If I make it in the future, Cottage Pie will only have a quarter of the spices for which the recipe called. Just a bit too hot, even for me! (Says a lot, really. I prefer salsa that makes you sweat and buffalo wings that make your mouth burn the remainder of the day.)

Looks similar to shepherd's pie

Used leftover pork shoulder from last week as the meat instead of ground hamburger.

IN LOVE WITH

-The avo-ziki sauce. We used it as a substitute for dip with veggies. Along the lines of guacamole except no cilantro or pico to give it a spicy kick. Who doesn't loved mashed avocados? Best part, it didn't turn brown in the fridge by the next morning. Most likely the lemon juice played here but hey, cool!

The perfect dip for veggies or chips!

-Perfectly grilled chicken. When reading the recipe once through James thought I was crazy for picking it, because it was exactly how we prepare chicken anyways! Marinade in balsamic vinegar (okay we used balsamic vinaigrette before-an easier cheat we discovered last summer) and a few herbs. HOWEVER butterfly cutting the chicken made all the difference when it came to grilling. So yay for learning new techniques more than exciting recipes (though still a good recipe for someone who hasn't tried this way before!)

Perfectly grilled chicken breast with butternut squash mash and brussel sprouts

-Pumpkin spice smoothies made with coconut milk (from a can not beverage from a carton), canned pumpkin, frozen banana and pumpkin pie spices (nutmeg, ginger, cinnamon, allspice).

Breakfast Meals:

Root Hash made with parsnips and carrots. I got inpatient so the parsnips just got chopped.

Brought back the homemade sausage in form of balls. Plus spinach and some apples with sunbutter was a lovely breakfast.

As always I am enjoying trying new recipes, these recipes are awesome in that I really don't have to modify them! Always a nice change of pace to not be googling substitutes and hoping for the best. I still highly recommend this 21dsd!

Week 3 is in the works, sorry I got a bit behind! 

~RR

"People often say that motivation doesn't last. Well, neither does bathing.
That's why we recommend it daily." -Zig Ziglar