I’m sharing my experiences during a 21-day food detox. If you’d like to start reading from Day 1, click here.
It’s Saturday and the weather is gorgeous. The boys are outside playing and screaming like banshees (happy banshees, to be clear). Todd’s cleaning the shed and getting the lawn mower fired up and ready for the season. I’m trying to get some design work done, in between loads of laundry and magically reappearing dirty dishes. Our poor old cat is still full of life and love, and consistently reminding me to feed her with a piercing “meeeeoowwww”. Today is familiar, comfortable…life is good, and I love “normal” days like this.
I made a yummy, vegetarian dinner for the fam. I rarely cook vegetarian. Growing up, some type of animal protein was the base of every dinner so I guess I’m trained to do the same. Detoxing has helped me to open my eyes and experiment with some hearty, satisfying, meat-free options. Check out the black bean lettuce wraps below that come together in 20 minutes. I topped mine with red onion, spicy sprouts (love!), and cilantro (double love!)…mmm.
I felt really good today – no brain fog. I’m starting to get bored with the two-detox-shakes-a-day thing…but it’s not so bad when I drink it down quick, makes breakfast and lunch REALLY easy.
Wins: I resisted Krispy Kreme donuts this morning!
Flubs: A tiny cup of coffee (still trying to kick that one).
These lettuce wraps come together very quickly and are so versatile. You can serve the black bean filling in lettuce leaves or tortillas and top with anything you normally like on tacos. You can also serve the bean filling as a dip with vegetables or tortilla chips. NOTE: If you’re doing a detox diet, or just want to limit carbs, use lettuce leaves instead of tortillas.
- 2 Tbl grapeseed, coconut or olive oil
- 2 cloves garlic minced
- 2 tsp cumin
- 1 tsp chili powder
- 1⁄2 tsp ground cinnamon
- 2 cans black beans rinsed and drained
- salt to taste
- 1 tomato diced
- lettuce leaves or tortillas lettuce leaves washed and patted dry
- assorted toppings sprouts, hot sauce, lime wedges, avocado, thinly-sliced red onion, cilantro
- Heat oil over medium-low heat, add garlic and let it infuse into the oil for about two minutes. Keep an eye on it so as not to brown or burn the garlic.
- Add the spices and stir for 1-2 minutes to bring out the flavors.
- Increase heat to medium and add the beans.
- Heat through (about 5 minutes), stirring frequently, then coarsely mash with a potato masher. There will still be some texture to the beans which is perfect.
- Remove from heat, stir in tomatoes and salt (to taste).
- Scoop into lettuce leaves (or tortillas), top to your heart’s delight, and enjoy!
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