Hello!! Gosh, it has been almost 2 months since I posted, sorry guys! Yikes! Needless to say, I have missed it but it has been busy and I know that is the case for so many of you… Tis the season 😉 But I’m back and excited to be blogging again. If you follow me on Instagram, then you probably have seen that I’ve been planning to start the 21 Day Sugar Detox tomorrow with the big group. If you’re interested, search for the group on Facebook or Instagram. They offer a lot of support. If you’re curious about the 21 day plan, here’s a past blog post (with a review link).
So I am sure you are wondering WHY am I doing this program… Well the reason is I trust Diane and, honestly, I just love a nice reset to start the year. Reset the tastebuds to appreciate the sweetness of a roasted beet and the savory flavors of pot roast. Obviously to enjoy my “paleo” sweeteners too… Honey, maple syrup, and coconut sugar. This is similar to the Whole30 program– both give your body a nice reset/wake up to real food call 🙂
If you look at the bottom of the blog page you’ll see my post categories. One being “21 Day Sugar Detox.” Click there for some meal ideas from past 21DSDs. I always love a good challenge– it seems to get me excited to meal plan again and to strive to complete the program (with a few bumps I’m sure). Strive for completion and a healthier body… Not perfection 🙂
To prepare to kick off tomorrow I have meal planned and prepped pretty much all afternoon. This isn’t necessary every week, but I start back to work this week and that means things will be back to a routine (yah) but a little hectic 🙂 Below the menu I’ll share what all i prepped.
Now let’s get to this week’s menu.
Week 1: 21DSD Menu
Breakfast options: Banola (paleo granola from 21DSD book) with an egg; scrambled eggs with kale and carrots; OR coconut smoothie
Snack options: Banola; grapefruit with almonds; leftover chicken thigh and avocado
Non-sweet goodies: Chocolate mousse and almond butter cups
L- Spaghetti squash with bolognese sauce (recipe from 21DSD book)
D- Mustard-glazed chicken thighs with cauliflower-herb mash and sautéed kale (recipes from 21DSD book)
L- Chicken thigh and sides from dinner
D- Meatza (pizza with the meat as the crust– toppings will be pesto, mushrooms, zucchini, and olives) served with kale chips
L- Meatza leftovers
D- Seasoned ground beef with mushrooms and onions served over cauliflower mash
L- Beef and sides leftover from dinner
D- Slow cooker chicken with roasted sweet potatoes (modifying Everyday Paleo’s recipe to fit what veggies I have on hand)
L- Chicken and sweet potato leftovers
D- Salmon with lemon-tahini spinach salad and roasted butternut squash
L- Tuna-avocado salad with raw veggies; soup leftovers
D- Chicken and veggie soup; tuna cakes with salad
Here are some scenes from the prep 🙂
Here’s what I did this afternoon: made the chocolate mousse and almond butter cups; roasted spaghetti squash and butternut squash; steamed cauliflower and purred with butter and herbs; cubed sweet potatoes; sliced zucchini, carrots, and celery; and made the bolognese sauce.
It was a lot to do, but since I grocery shopped yesterday I was able to do all of this. Prep until you drop right? Well until you run out of storage containers ha 🙂
Here’s to week 1!! Good luck with whatever challenge you commit to and remember it’s not about perfection– just about getting to a healthier state in your lifestyle. Now for some tea and then an early bedtime– early 5:30am Crossfit starts back up tomorrow 🙂 Oh and Leo says hi…