This will be a MUCH shorter update than the previous day’s, as I’m, you know, busy and stuff. But keeping track of my progress during Detox Week (+ 3 Days) is as much incentive for posting this as is annoying you fine people.
Yesterday proved that Monday wasn’t a fluke — though I salivated at every mention of bread, cookies or any other of the forbidden foods this week, the continued consumption of only fruits and veggies went very well. My legendary appetite — and anyone following me on Twitter should know I get hungry about every five minutes — seems to be dying down, though not without a fight. But I think that’s another unexpected benefit I’ll get out of this process — maybe getting to the point I won’t have to eat quite so voraciously.
Don’t get me wrong — it’s not like I’m some 300-pound glutton. Or even a 200-pound glutton. I do have a very fast metabolism, and that is a blessed thing I don’t want to throw off too much. I’m sure it’s what’s kept me relatively thin most of my life. But I’m sure part of my constant hunger is the consumption of foods that aren’t really digesting properly, eating non-whole foods that are mostly useless calories and not rich in nutrients. I think that is a major paradigm shift to which I’ll have to adjust.
Oh, geez, I went off on a rant again, didn’t I? DAMN IT. OK, well, let me run down Tuesday’s meals, and then we’ll wrap up this thing:
- Breakfast: 1 banana, 1 cup “Dynamo” juice blend (calcium fortified)
- Morning snack: 1 Larabar, Lemon flavor (raw/vegan/organic)
- Lunch: 1 bowl of homemade vegetable stew (should I post the recipe?)
- Afternoon snack: 1 navel orange
- Throughout day: Approx. 2 handfuls various raw nuts & seeds
- Dinner: 2 medium-sized potatoes, boiled + approx. 1 cup broccoli and cauliflower
- Beverages: Again, mostly water all day, except for the aforementioned Dynamo, a shot of Kombucha tea, and about a few ounces of Naked Super Food juice blend.
Dinner last night was really good. I mean, so was the stew. But remember that homemade vegetable stock I made? I used that to steam the broccoli and cauliflower, and then used it as a butter substitute with the potatoes. AND IT WAS AMAZING. I intend to start making this simple veggie stock once a week, and keep it around for things like rice, veggies, homemade soups — I’m super excited about the possibilities. And it takes almost no effort. The vegetable stock was made, literally, with scraps left over from chopping veggies for the stew Monday night. I just threw them in about a gallon of boiling water, added some salt, pepper and spices, some fresh garlic cloves, and just let it simmer for about two hours before straining into a bowl. That’s it!
Anyway, we’re actually on Day Three now, and it should be interesting. Supposed to go out to lunch for a friend’s birthday, so we’ll see if I can actually order food within my restrictions from a restaurant. Check back later!