Tag Archives: Detox

Reboot Detox Day 4

12 Apr SquashMushroom

Today was a little bit better than yesterday. No crankiness, but the headache did not go away. I woke up with acne on my face, which is good. Good because I know that this is how my body is expelling the toxins.

Day 4 Menu

When you Wake Up: Hot water with Ginger and Lemon

Breakfast: Get your Greens Smoothie

Morning Snack: Carrot Apple Lemon

Lunch: Reboot Green Salad+Green Detox Soup

Afternoon Snack: Carrot Apple Lemon

Dinner: Squash and Apple Soup+Roasted Acorn Stuffed with Mushrooms and Sage

SquahMushroom

I love this recipe, and I often make a “not so healthy” version of it with bacon and Gruyere Cheese that is to die for. On this recipe I gave it my twist, so I added thyme and a teaspoon of balsamic vinegar to the mushrooms.

Before Bed: Herbal Tea

Four days down, a few more to go….Yay!

Reboot Detox Day 3

9 Apr

The third day was my worst day so far! I was cranky, had a terrible headache and crazy cravings for a fat bread like Hallah or Brioche with President salted butter and sharp cheddar cheese. Oh, and eggs! Strangely no cravings for chocolate or sweets, but fat and protein instead.

Day 3 Menu:

When you wake up: Hot water with lemon and ginger

Breakfast: Get your Greens Smoothie

Morning Snack: Green Lemonade

Lunch: Squash and Apple Soup

Afternoon Snack: Green Lemonade

Dinner: Raw Carrot Ginger Soup+Roasted Acorn Squash Stuffed with Mushroom and Sage

Squash and Apple Soup – Adapted

SquashAppleCarrot

I am not a big fan of sweet soups, so  I decided to adapt this recipe by sauteeing all the ingredients instead. Here is what I did:

  1. Sautee the onions in olive oil until they caramelized, add 2 cloves of minced garlic and cook for about 3 minutes.
  2. Then deglaze the pan with some white vinegar.
  3. Meanwhile, in another pan  quickly sautee chopped squash, apples and carrots in olive oil.
  4. When the onions are ready  add the veggies, sea salt, and pepper.
  5. Add 1 cup of vegetable stock or broth and close the pan with a lid.
  6. Let it cook for five minutes and add 1 cup of shredded cabbage for crunchiness.
  7. Wait three minutes, season with more salt and pepper and vinegar to taste.

Enjoy!

 

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