We’ve made it to the third and final week of our 21 Day Sugar Detox (21DSD). It’s been refreshing to return to real food, and I’m feeling better than I have in weeks. If you’re also on the detox with us this go around, we hope you’re having a similar experience. Here are some of the things we are cooking this week.
For everyone following along, congratulations on a week into better eating and better health through a 21 Day Sugar Detox. I for one, feel awesome. Days 2-3 I had a little bit of a fog from cutting out the excess sugar in my diet, but I quickly pulled through with some fantastic clarity and more balanced energy. Added bonus: lost a little weight and my pants fit better. If you didn’t catch my initial post about the 21DSD last week, you can see my post on week one here.
I hope everyone is enjoying a bountiful start to their 2014. We are doing the same, and are refocusing our efforts on healthful eating to kick the new year off with some positive momentum. If your holiday season was anything like ours, it was filled with positive and negative stressors, and maybe some (or a lot of) generosity with our 80/20 balance. In the past, we’ve done a number of different diet “resets” with challenges of various lengths. We appreciate their variety, as each has its own unique benefits. This time around, we’re going with the 21 Day Sugar Detox by Diane Sanfilippo, as one of our biggest vices over the holiday season has been indulging in sugar and carbohydrate rich foods/drinks. If you’re interested and want to learn more, definitely check out the details over at Diane’s website Balanced Bites. She also has a podcast, so there are many ways to interact with her and her knowledge.
Lesson 1: The veggie grilling pan we bought a few weeks ago may have been the best purchase of the year.
Lesson 2: Homemade rosemary & garlic infused olive oil is rockin’ on brussels sprouts.
Lesson 3: Grilling brussels sprouts are super easy and deliciously smokey!
- Brussles Sprouts
- Rosemary-Garlic Infused Olive Oil (preferably, homemade)
- Salt and Pepper (to taste)
- Prep your brussels sprouts by chopping off the ends. (If you leave them on, like we did by accident, you will end up with an unpleasant, bitter taste in your mouth.)
- In a bowl, toss the brussles sprouts with the rosemary-garlic infused olive oil. Sprinkle in some salt and pepper if you like, but don’t go crazy because you’ll want to taste the sublet goodness of the olive oil.
- Spread the brussle sprouts out on your vegetable grilling pan.
- Grill over medium flame for about 10 minutes, stirring, tossing and/or turning frequently. Some leaves will char, that’s ok. If you don’t like the taste of them, just don’t eat those. 😉
This is the third and final post in a 3-part series. Last but not least, I took time one morning last week to make a quiche. My logic: make something tasty while using up the leftover veggies and ham we had just sitting in the fridge.
Ham and Veggie Quiche
- 10 eggs
- 1 cup of cauliflower, chopped
- 2 cups of baby bok choy, chopped
- 1/2 an onion, chopped
- 1/2 cup of red bell pepper, chopped
- 1/2 cup of yellow squash
- 1/2 cup of ham, chopped
- 2 teaspoons of bacon fat (or coconut oil, ghee, or olive oil–whatever you prefer)
- salt and pepper to taste
- Preheat the oven to 325 degrees F.
- Grease a 9 x 13 inch baking pan with the bacon fat.
- Beat the eggs in a large mixing bowl.
- Toss all the veggies and ham in with the eggs, sprinkle on some salt and pepper (to your liking), and stir until well mixed.
- Pour the egg mixture into the baking pan.
- Bake for 45 minutes.