Well I made it through week 1 with
flying colors! As most of you know my husband and I had a date night on Friday.
Went to a great Mexican Restaurant and then off to Hair the Musical. I thought
for sure I would be tempted a little, maybe take a sip of a margarita or even
have a margarita...Nope didn't touch it. Then Saturday we had family over and I
thought maybe one glass of wine but when the time came I just chose to say no.
This cleanse is reminding me of when I was pregnant and I couldn't eat or drink the things you loved most like wine, coffee and sushi! LOL You just carry on because you knew that you couldn't have those items. I am not saying it wasn't hard that first week...because it was! I had massive headaches from no caffeine and craving grains like crazy.
Why do I keep on going? Because I am seeing results! I am not as bloated, not as gassy and I have more energy. After taking the time to get back to juicing (something I did years ago) reminded me of all the foods that I am not eating enough of. I am also eating foods that I just forgot about, like sunflower seed...LOVE sunflower seeds. Know that I am taking the time to eat lunch my salad doesn't go without them. What really did it for me....I was able to fit into a pair of pants that I wasn't able to zip before the cleanse. So this 21 day cleanse is turning into a new lifestyle for me..I hope!
So with 7 days down and 14 to go…I am ready for what’s ahead because the menu keeps getting better!
This evening, my first dinner of week 2 was a delicious one filled with warm soup, lots of veggies and fresh fish.
Vegetable Miso Soup
with Baked Mahi and Arugula Salad
tablespoon olive oil
* 1/2 yellow
* 2 garlic
* 2 celery
* 2 carrots,
peeled and diced
* 1 cup
* 1 cup
tablespoons white miso
* ½ inch
fresh ginger grated
* Salt and pepper to taste
1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, ginger and carrots until tender, 6 to 8 minutes.
2. Stir in chickpeas; cook about 2 minutes.
3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 20 minutes. About 5 minutes before the soup is ready add the broccoli. Remove from heat. Dissolve miso paste in 2 tablespoons cool water and stir into soup. Season with salt and pepper.
*** The Miso Paste I used is all natural and unpasteurized, not processed and contains no GMO’s.
As for the the Mahi, I took a 4oz piece of fish and seasoned with salt, pepper and fresh lemon. Bake in the oven at 425 for about 20 minutes. Serve over fresh Arugula with a Apple Cider dressing.
Apple Cider Dressing* 1 TB Dijon Mustard
* 2 TB Olive Oil
* 2 TB Apple Cider Vinegar - you could use white wine or champagne vinegar too
*****Mix well and drizzle over the salad and fish.
Now if I wasn’t on this cleanse I would of added broth instead of water to the soup and I would of added a teaspoon of raw honey to the dressing. I will be serving this again for my family.
Tags: cleanse dinner soup
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