That's supposed to be good for me.
I know it probably is.
Doesn't make it any easier, though.
My naturopath recommended I do a three week detox while drinking the MediClear Plus protein powder. I do know detoxes are good. They give your body a break. Even fasting, in moderation, has been proven to be healthy. It gives your body a chance to fully digest things and heal itself.
And so we're doing this thing.
Here's a rundown of what we're giving up:
Dairy (oh my sweet butter how I miss thee already)
(and that includes eggs)
Gluten (BREAD, people, BREAD!)
Sugar. And chocolate. Sniff.
Beef. Pork. Sausage. Bacon. Oh bacon...how were you ever once a sin?
Soy (as stir fry fanatics, do you know how much soy sauce we go through in a month?)
Peanuts. Solid staple of my diet right there, people.
Alcohol (last night's dinner would have gone perfectly with a chilled Pinot Grigio...)
Tomatoes (I can't even have salsa?!)
Corn ( or tortilla chips?!?!?!)
Grapefruit (oh. okay. darn.)
That's the gist of the list.
We started yesterday morning and Matt and I both had headaches all day from the caffeine withdrawal. Or maybe the EVERYTHING withdrawal. Because its the end of day two and I still have a headache...though not a full blown migraine, thankfully.
So, as we go through this journey I thought I would do what I always do...blog about it. Because recipes that are THIS exclusive are pretty darn hard to find, I thought I'd share them here. That way if you ever want to torture yourself in the future you know where to turn.
Woke up and had our first MediClear smoothie. Hmmm. This stuff needs a kick...pomegranate juice or orange juice or something acidic to cover up that protein-y taste.
By nine I was irrepressibly groggy and my non-sweetened herbal tea was NOT cutting it.
I had made Lentil Soup the night before so we would have easy lunches all week. Little did I know Matt would eat half the big batch the first day.
That night for dinner (after a two hour nap because both of us were too headache-y tired to do anything else), I had some chicken legs with thigh meat that still had skin. Heated up some olive oil, patted the chicken dry and salted and peppered the little leggies and let them cook until crispy golden.
For our Mushroom Risotto I sautéed half a yellow onion in olive oil for a few minutes, then added the arborio rice and sautéed that a minute or so. Then I added a cup of chopped onions and twice as much chicken broth as rice (in this case 1 cup rice to two cups broth) and lots of pepper. A few stirs, brought it to bubbling, then put the lid on and put it on low for 20 minutes.
Then we heated the oven to 425, chopped up some carrots, new potatoes, the other half of the yellow onion, and some garlic. Tossed it in olive oil, salt and pepper and let it roast 20 minutes or so while the rice finished.
All in all it looked like a meal we would eat on any night of the week.
Day 1...we conquered you.