Day Four of The 21-Day Sugar Detox

Day 4 dinner- Cilantro Lime Chicken & Big salad
Day 4 dinner on The 21-Day Sugar Detox- Cilantro Lime Chicken & Big salad

Today, I’m reminded why I love this detox so much.  I feel phenomenal!  Although I’ve been following a pretty strict paleo diet, introducing foods into my diet really takes a toll on my body.  When you have an autoimmune disease, any food can trigger your symptoms.  Problem is, you don’t know what food is going to be the culprit until you eat it.  It’s good to clean out your body once in awhile.

The first time I did The 21-Day Sugar Detox was in January of this year.  I think every three months is a good enough amount of time between detox treatments.  If I were perfectly healthy, I wouldn’t have to do it as often.  But, with lupus, I have to be diligent with my diet.  I would suggest the same for anyone suffering from an autoimmune disease.

What did I eat today on The 21-Day Sugar Detox?

Lunch was leftover Spicy Cajun Slaw.  I added a can of Wild Albacore Tuna, a cucumber, and more Tabasco.  It was positively delicious!  I washed it down with a small glass of Kombucha.

Day 4 lunch-leftover Spicy Cajun Slaw with tuna, cucumber & more hot sauce
Day 4 lunch-leftover Spicy Cajun Slaw with tuna, cucumber & more hot sauce

For dinner, I baked my Cilantro Lime Chicken (recipe below).  I ate my chicken with a BIG salad of mixed greens, avocado, and cucumber, with a little balsamic vinegar and olive oil.  Both I and my dog, Giddy, enjoyed the chicken.  She loves Mama’s chicken!

Cilantro Lime Chicken Recipe
Cilantro Lime Chicken Recipe

Cilantro Lime Chicken

3 lbs. Chicken pieces, use whatever you like (I used legs)

1/3 cup Coconut Oil or Grassfed Organic Ghee , melted

1/2 cup Coconut Aminos

2 Green onions, sliced, green and white parts

2 Tbs. Fresh Cilantro, chopped

1 Tbs. Minced Garlic

Juice from 1 Lime

1 Tbs. Cumin (do not use on AIP)

Salt and Pepper, to taste (leave pepper out for AIP)

Preheat oven to 400 degrees F.  Put all ingredients, except chicken and salt/pepper, into a large bowl or dish and mix.  Add chicken pieces and coat with marinade.  Transfer chicken to shallow roasting pan.  Pour marinade on top of chicken.  Place in oven and bake for 1 hour or until internal temperature reaches 165 degrees F.  Remove from oven and allow to cool a little before eating.  Enjoy!

I try to provide links for you in each recipe.  If you click on these links, it will take you to the Amazon site, where you can purchase the exact product I used in the recipe.  These are affiliate links; so, I may receive compensation if you purchase the product.  This is how I can afford to continue to bring you these awesome recipes.  I appreciate every sale.

Onward to day five!

#21dsd #paleo #paleorecipes #gopaleo #autoimmunedisease #lupus #foodforlupus #beginpaleo #whattoeaton21dsd

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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