I have made through the first week of my cleanse. I feel energized, the sugar cravings have subsided, and I’ve lost a few pounds.  It really has gone fast and hasn’t been as hard as I thought it would be.  Well, except for the coffee.  Why is it so delicious and make me so happy?  I have only been having one cup a day.  I have been drinking it with unsweetened soy creamer and vanilla stevia, a naturally sweet plant, with a little cinnamon.  It is still delicious and I have made a couple of healthier choices.  Okay now that I have come clean about the coffee, let’s talk about food.

Breakfast: I start everyday by squeezing half a lemon in warm water.  This flushes the kidneys and bladder and alkalizes the body.  For breakfast on the go I grab a piece of fruit and a handful almonds and pecans.  When I have time to actually prepare something, I  love plain yogurt with banana, berries and nuts .  Try substituting the yogurt with hot oatmeal on those cold days.  My favorite breakfast to make is Veggie Breakfast Tacos!  The mushrooms kind of have a meaty texture and help to make this dish so satisfying and delicious.

Veggie Breakfast Tacos

• Saute mushrooms over medium heat in a couple tablespoons of low/no  sodium veggie broth until tender
• Add a big handful of baby spinach and stir until wilted
• Pour 2 scrambled eggs over mushroom & spinach mixture
• Add Himalayan Pink Salt, pepper, & other favorite spices.
• While cooking egg mixture, heat 2 sprouted grain tortillas
• Once eggs are done, add them to the tortillas
• Top with fresh tomato and avocado slices.

Enjoy!

Lunch: A lot of the time lunch happens away from home.  Try to pack your lunch or try a new vegetarian restaurant!  Some acceptable things to eat at a restaurant while on a cleanse would be: a veggie or turkey burger with no bun or cheese, with a salad or steamed veggies;  vegetarian Chinese food with no MSG and brown rice;   salads with grilled chicken or salmon and vinaigrette dressings;  beans and rice with guacamole and corn tortillas.  Remember you can order off the sides portion of the menu to increase your veggie choices.

Dinner: I have tried some new recipes this week.  I have sauteed chicken tenders and mushrooms in diced tomatoes with garlic, and served it over brown rice.  Yum!  I have also had simple black beans and brown rice with a salad, and delectable grilled chicken breast with sauteed veggies .  I just try to keep the ingredients and preparation  simple.  I really enjoyed this soup from “Staying Healthy with Nutrition” by Elson M. Hass, M.D.  For more flavor, try substituting some or all of the water for low/no sodium veggie broth.

Thick Spicy Vegetable Soup

• Boil 1 pound of cleaned potatoes or cauliflower (I chose cauliflower this time) in 4 cups water for 15-2o minutes
• Allow to cool a bit, and blend with the liquid they were cooked in.
• Add 1 clove minced garlic, 1/2 tsp dried basil, 1/2 tsp cumin, 1/4 tsp cayenne, 1tsp Himalayan Pink Salt
• Rinse and chop into bite size pieces 1/2 cup each: tomato, zucchini, mushroom, onion, carrot, and kale (any veggies you like)
• Add blended soup mixture and chopped vegetables into pot, cover and cook over low heat for 15 minutes
• Top with green onions and serve with raw wheat free crackers

Snacks & Desserts:  an Orange or a Pear;  Nuts & Dried Berries;  Apple with Almond Butter;  Smoothie made with unsweetened coconut milk, banana, blueberries, and almond butter; Hummus with carrot and celery sticks

Personal Challenge:  Eat Kale Everyday! I have been able to add kale to my diet pretty easily.  It blends well into smoothies and soups.  If chopped pretty small, it is easy to eat in a salad.  I am still experimenting with it so I’ll let you know how the kale recipes go.