From Susie: Today I started a Summer 21 Day Detox/Cleanse/Clean Eating plan. I am always very conscious about staying around 80/20 with the program’s components but it’s great to really buckle down and to see the belly fat go down too!
The food part is actually easy for me – my biggest challenge will be going to bed early, between 10 and 10:30, but I’m committed!
For those of you wondering what the heck I’m doing, it is basically an elimination diet removing allergenic, acidic, addictive and inflammatory foods and using some products designed to detoxify.
This is one of the programs we offer to our clients with great success stories! I enjoy going through the process not only for the extra health benefits but to try more new recipes and be able to share my experiences with everyone. (thank goodness for a blog, right?)
I like starting on Mondays because it gives me time to get ready on Sunday; there is a little more prep time, but I like to do a few things to make sure I have plenty of Veggies ready; the goal is 10 servings/day and I want to have variety.
My first prep was to make a BIG pot of Veggie Soup. It’s a variation of Weight Watcher’s infamous Cabbage Soup, but I add a few more things. For the most part, you can use whatever veggies you have on hand, but only use low calorie vegetables (no potatoes, corn, or other starches; you can add things later to make it into a meal)
The reason I make such a big batch is because I can freeze some of it this week, then take it out on week 3 and I don’t have to cook it again.
Skinny Summer Soup
1 – 2 onions, bunch celery, 6 cloves garlic – chopped plus a few baby carrots
Saute in 2 Tbs olive oil until a little bit soft
Chop up fresh herbs – I chose Basil, Oregano, and Chives from my Tower Garden
I had 2 quarts of homemade chicken stock in the freezer that I added next along with one carton of Organic Free Range broth and 8 cups of water – plus herbs, 1/2 bag of organic spinach, 2 handfuls of organic chopped kale, a bag of shredded cabbage and 2 cans of organic tomato paste.
Bring to a boil and then let it cook down for about 20-30 minutes.
Season with salt and pepper; I didn’t add too much salt because I’ll use it as a base for other things. Then I added 1/2 container of cherry tomatoes cut in half, 2 zucchini and a chopped red bell pepper and cooked for another 10 minutes, but it can simmer longer.
Lots of soup! I split in several containers to refrigerate and freeze!
Soup’s On! I had this tonight instead of a salad!
If you have every done a detox diet or have questions send to info@n4yl.com