The Husband went out to get probably the last gallon of milk in the entire city of Atlanta, and came home with something for me. Wonderful reading in a warm tub trying to soak my sore hips and hamstrings . . .
This morning, I was pleasantly surprised to receive an email from the book’s author, Diane Sanfilippo, inspiring me for Day 1 and offering a couple of tips to make sure I was prepared. I had done my shopping, planned a couple of meals, had plenty of healthy vegetables and lean meats for cooking and gotten rid of anything that might tempt me. So far so good. She even included a link to a site titled Primal Toad’s Top 10 21 Day Sugar Detox Staple Foods. He says if you have the following foods you will not be hungry and will be successful in getting through the 21 days and establishing a newer sugarless palate.
Avocado, Coconut flakes or butter, Beef Jerky, Canned meats like sardines, tuna, chicken or salmon, Veggies of all kinds, Kalamata olives, Veggies that are botanical fruits (tomatoes, cucumbers, bell peppers, squash, pumpkin, etc), Eggs and Bacon.
I normally do not eat bacon or lots of meat but will add it in to get the protein and because the recipes in the book look really good. Yesterday, I made Broccoli and Bacon Salad with creamy balsamic dressing. We had some at dinner last night and I had plenty left over for today and even for tomorrow. I think the key will be to be organized and prepared by having these types of foods ready to go.
Broccoli and Bacon Salad with Creamy Balsamic Dressing
4 slices bacon
1 large head broccoli
1/4 cup Healthy Homemade Mayonnaise Dressing
3 T balsamic vinegar
2 T minced shallots
salt and pepper to taste
Slice the bacon in 1/4 inch strips and cook in a skillet. (I cooked mine in the oven). Drain.
Chop the broccoli into large florets and steam in a basket over boiling water until bright green. “Shock” in a large bowl of ice water to stop the cooking. Drain.
In a small mixing bowl mix together the mayonnaise, vinegar, shallots, salt and pepper.
In a large bowl toss the broccoli with the dressing and garnish with bacon. Serve at room temp.
2 egg yolks
1 T fresh lemon juice
1 tsp gluten free Dijon mustard
1/2 macadamia or avocado oil
1/4 C olive oil
In a medium bowl whisk egg yolks, lemon juice, and mustard until bright yellow, about 30 seconds. Begin adding 1/4 cup nut oil to the yolk mixture a few drops at a time, whisking. Gradually add remaining nut oil and olive oil in a small thin line whisking until the mayonnaise is thick and lighter in color.
Store in refrigerator up to a week.
I did not get a picture of this to share, but the balsamic dressing is really tasty.
Let me know if you try it!
Now, back to the downhill skiing! Enjoy your Olympic viewing!
Are you preparing for some snow? Have you been watching the Olympics? What is your favorite? I was so glad to hear The Husband admit that the Ice Dancers were athletes . . . Of course they are! Are you jumping on the Sugar Detox with me? Come on . . . You can do it!
Although, the possibility of no school, boys at home and no sugar might not be a good combination!