I’m sharing my experiences during a 21-day food detox. If you’d like to start reading from Day 1, click here. Receive all of the remaining 21-Day Detox Challenge posts via email, simply email us at firstname.lastname@example.org and we’ll add you to the list.
I love my food salty, tangy, fruity, spicy, pungent, slightly sweet, earthy, herbaceous…maybe not all at the same time, and in no particular order. Basically, big, bold flavor is my favorite. Food eaten during a detox can be perceived as boring, but it doesn’t have to be that way. I’ve found a few tricks to help amp up the flavor factor and keep my taste buds happy.
Caramelized onions: These are super easy to make—they take a little time, but you can easily babysit them while preparing other dishes (or find a willing helper to stir). I thinly sliced an onion and sautéed it over medium-low heat with a little herb-infused grapeseed oil. When the onions were soft (about 20 minutes), I added salt, pepper and a small drizzle of balsamic vinegar. These are great on vegetables, steaks, chicken, or potatoes. This versatile topper is underrated in my opinion!
Mashed sweet potatoes with coconut oil: These were sooo good! Normally I use butter in potatoes but since I’m avoiding dairy on the detox, I substituted coconut oil. Give it a try—delicious and unexpected!
Lemons and ginger: Part of my detox program includes drinking two “shakes” a day (breakfast and lunch). I use a medical-grade powdered detox shake mix from my naturopath (it’s full of vitamins, protein, and good stuff). I then blend in greens or berries to vary the mixture. The shake mix is too sweet tasting to me and can be hard to drink at times since it’s a bit chalky. I’ve found it really helps to include the juice of half of a lemon and a one-inch piece of ginger. Lemons and ginger are naturally detoxifying (bonus!), but I love how adding this pair of flavor bombs makes my shakes so much more palatable, enjoyable even.
I also add lemon juice (or a little apple cider vinegar) to all soups and stews, right at the end of cooking. I’ve found that most soups can benefit from a little acid to help wake up the flavors—just a tablespoon or two is all you need.
Vinaigrette: A vinaigrette can come together in under five minutes and completely transform a veggie side dish or salad. Give this easy recipe a whirl.
FOUR days to go! Not a lot to report today, things are humming along. I went for a great hike before work this beautiful morning with Todd and a friend. It was the perfect way to start the day!
Wins: All good food choices today and I loved cooking with Max tonight.
Flubs: Needed coffee…I’m giving up on that fight.
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