Well, I’m just about done with day two of The 21-Day Sugar Detox. Honestly, I have to say, this time around is so much easier than the first time. Last go round, I had such a hard time getting used to drinking my coffee without milk. Now that I use Coconut Milk everyday, there are no big challenges.
For me, not having my choice of fruits, is probably the hardest part of following The 21-Day Sugar Detox. I’m used to juicing every day. I juice both vegetables and fruits. Usually, I’ll use two different fruits and three vegetables in each concoction. On the detox, you’re only allowed one piece per day of green-tipped banana, grapefruit, or green apple. Since, I’m busy running around all day, I like to shove a banana down my gullet, as a snack before lunch. It’s often all I have time for. But, if I do that, I can’t have any more fruit for the rest of the day. That kinda blows.
Other than the fruit thing, I haven’t experienced any other issues, yet. The first time I did the detox, I suffered from horrible die off symptoms. This time, nothing as of yet. I can tell I’m on a detox, though. Without going into detail, I’m cleaning out my system, for sure.
FYI– Die-off symptoms can consists of headaches, nauseousness, dizziness, rashes, fever, and fatigue. They are the result of Candida cells, fungi, viruses, and bacteria being destroyed in a short amount of time. Most people with autoimmune disease also have an overgrowth of pathogens in their bodies, usually in the gut.
For today’s exercise, I walked slowly for an hour. I really don’t want to stress my body, especially on the first week of the detox. I’ll also do about 20 minutes of yoga before bed to help relax my body.
Now, what did I eat on Day Two of The 21-Day Sugar Detox?
At lunch, I ate two grass fed Tallgrass beef franks on lettuce “buns” with sauerkraut and gluten free mustard. Since I don’t eat breakfast, I have a nice sized lunch.
Dinner was leftovers from Sunday night. I cooked a huge grass fed rib roast with garlic mashed cauliflower and two artichoke olive zucchini boats. I find it helpful to cook a few meals in advance and portion them out. That way, if you get busy during the week, you can just pull out one of your ready made meals.
Here are the recipes for the Rib Roast and Zucchini boats:
Bone-In Rib Roast
4 lb. Grass fed Rib Roast
1 Tbs. Grassfed Organic Ghee , or coconut oil, melted
2 Tbs. Oregano
1 Tbs. Crushed Garlic
Salt & Pepper
Preheat oven to 400 degrees F. Slather roast with melted ghee and garlic. Sprinkle with oregano, salt and pepper. Cook rib roast until internal temperature reaches 80 degrees F (about 2 hours). Lower temperature to 325 degrees F. Continue to cook until internal temperature reaches 140 degrees for rare; or, 150 for medium. Remove from oven. Let rest, covered with foil or parchment paper for 15 minutes before slicing.
Artichoke Olive Stuffed Zucchini Boats
2 Zucchini, sliced lengthwise
2 cups Artichokes, canned or frozen, drained/defrosted and chopped
10 Black Olives, sliced
1 Tbs. Oregano
1 Tbs. Garlic
2 Slices Bacon, cooked and crumbled
2 Tbs. Bacon grease, melted
Salt and Pepper, to taste
Preheat oven to 375 degrees F. Hollow out zucchini halves, reserving scooped out sections. Dice scooped out sections and place in medium sized bowl. Add chopped artichoke, olives, oregano, and garlic to bowl. Mix well. Spoon mixture into hollowed out zucchini boats. Sprinkle crumbled bacon, salt and pepper over boats. Drizzle bacon grease over zucchini boats. Place in oven. Cook for 30 to 40 minutes until zucchini is cooked through. Serves 4.
For tonight’s dinner, I made a balsamic dressing from 1 Tbs. each of balsamic vinegar and extra virgin olive oil. I drizzled the dressing over my rib roast and zucchini boat. It was delicious!
I’ll be back again tomorrow with another day’s update. If you’re also on The 21-Day Sugar Detox, or another detox, I’d love to hear about it. Leave me a comment on this post, telling me about it.
#21dsd #balancedbites #paleo #detox #glutenfree #whattoeatonpaleo