I’m sharing my experiences during a 21-day food detox. If you’d like to start reading from Day 1, click here.
One whole week down! Two weeks to go, but I’m definitely noticing some positive side effects after just one week: I’ve lost three pounds, my joint pain is gone (even when kneeling), my pants are fitting better, and the brain fog seems to have lifted. These are all signs that inflammation is leaving my body.
Spring is springing all around us and I was inspired to make the summery, vegetable-packed salad below. On this detox diet it’s recommended you eat lots of vegetables (especially of the green, leafy variety). I used other vegetables this time but I think this salad would also be great with some blanched kale added.
I also wanted to take a moment to thank you all for following along on this journey with me and offering your encouragement. I have been REALLY tempted to pour a glass of wine the past two evenings but knowing I would have to put it in my daily report has held me accountable.
Wins: NO COFFEE TODAY – whoop! Max and I went for a long walk today. He talked the entire time and I think we both appreciated the precious one-on-one time where I could be all his for a while.
Flubs: Nothing detox-related to report…unless maybe detoxing is making me even more clumsy than usual because I dropped my phone and completely shattered the screen. It’s toast. My mom won’t be surprised by this at all—I was the kid at the dinner table who spilled her milk at least once a week (sorry, Mom).
I’ve been making some version of this salad for several years. The Greek version with cucumbers, tomatoes, olives, and feta cheese is also fabulous!
- 1 c uncooked quinoa
- 1⁄2 c each assorted fresh vegetables (zucchini, green beans, thinly sliced or shredded carrots)
- 1/4 c lemon juice about 1 lemon
- zest of one lemon
- 1 clove garlic minced
- 1⁄2 c. olive or grapeseed oil
- 1⁄2 tsp salt and pepper each
- 1⁄2 c. fresh Italian parsley chopped
- 1⁄2 c. OPTIONAL: olives (kalamata, black or green) halved or sliced
- 1⁄2 c. OPTIONAL: cherry or grape tomatoes halved
- Cook quinoa: Combine 1 c. rinsed quinoa with 2 c. salted water or broth.
- Bring to a boil, cover, cook for 15 minutes.
- Remove from heat, keep covered and let stand for 5 minutes.
- Fluff with a fork. Transfer to serving bowl and let cool.
- While quinoa is cooking, wash and cut veggies into bite-sized pieces.
- If desired, add hard vegetables (like carrots and green beans) to the quinoa during the last few minutes of cooking to soften.
- While quinoa is cooling, prepare the dressing:
- Wisk together lemon juice, zest, garlic, salt, and pepper. Drizzle in the oil while whisking continuously.
- Pour dressing over salad, add parsley, olives and tomatoes (if using). Stir well to combine. Serve warm as a side dish, or cool and serve as a salad.
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