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Detox Day 1!




  • A.M. alkalizing drink
  • Protein pancakes with a small drizzle of agave & fresh strawberries
  • Coffee + soy milk (see note below)
  • Mid-Morning snack – 1 cup red grapes
  • Lunch – Citrus Salmon Salad served over raw spinach with raw beets, yellow cherry tomatoes, 1/4 avocado and finished with fresh lemon juice and ground black pepper (Citrus Salmon Salad recipe follows)
  • Afternoon snack: Rice protein powder with 1 cup organic soy milk
  • Evening snack: Raw carrots + chipotle hummus
  • Dinner: Red Thai Curry (chickpeas, sweet potatoes, carrots, red bell pepper, onion, garlic, ginger simmered in a light coconut milk + red curry paste mixture. Finished with fresh minced mint & cilantro and fresh squeezed lime) + “Riced” Cauliflower with Peas
At 4:30 this morning I decided that this is not the time to give up my morning coffee. I will, however, commit to only one cup in the morning. No more afternoon trips to the cafe to grab a quick latte.

Move It:

  • 30 minute light strength training workout @ 5 a.m.
  • 15 minute bike ride to work @ 7:45 a.m.
  • 40 minute walk during lunch to get perscription refilled @ 12 p.m.
  • 15 minute bike ride home @ 5 p.m.

Life Ain’t All Bad:

Today I am thankful for my open-minded husband who rather enthusiastically agreed to detox with me! He will be following a different plan – giving up gluten, beer and vowing to exercise once a day – and I could not be more proud! We could both stand to tone-up and shed a few pounds and I’m certain he will succeed (because seriously, a man just has to consider doing some cardio and *poof* they drop 3 pounds)!

I realize there are not a lot of husbands in the world who would join their fitness-crazed wife in a 7 day detox, let alone spend their life with someone who does 95% of the cooking vegan-style. I am eternally thankful for his patience with me in the kitchen as I am a fierce kitchen Nazi. I can’t remember the last time I let him cook a meal without me micro managing it. I try to relax, but I just can’t. I have been told all of this will change when the day comes that we bring our own baby home. Until then, though, I am extremely thankful that is he is patient as his crazy wife runs around the kitchen, madly chopping and shredding and steaming and sauteing up the next big vegan feast.

Da Cats:

Going to spend some cuddle time with them after this post.


I think I will spend some time cutting out a dress tonight. For me, sewing counts as pampering.

The Recipe:

Citrus Salmon Salad adapted from the Tone It Up diet plan

Serves: 4

2 cans Trade Joe’s boneless, skinless salmon or other canned salmon, drained
1 large red bell pepper, diced
1 grapefruit, cut in half and fruit removed + juice remaining once fruit is scooped out
2 green onions, chopped
Fresh cilantro, minced, to taste
Salt & fresh ground pepper to taste
Juice of one lemon

Combine salmon, bell pepper, grapefruit pieces, green onions and cilantro in a medium sized bowl. Squeeze lemon and grapefruit over mixture. Add salt and pepper. Stir well to combine. This is better if you make it the night before and let the flavors meld.



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  1. July 16, 2012

    Um, this all sounds DELICIOUS!!! I am totally trying your salmon recipe. Can I get the curry recipe, too? Also, can you fly to Toronto and cook for me, or at least tell me what to make? We are in such a cooking rut…we need quick, healthy stuff.

    Thank you for the INSPIRATION!

    • July 16, 2012

      The salmon salad is delicious! Even Mr. Husband liked it and he is finicky about fish salads. I WISH I could fly to Toronto and cook for you guys! I LOVE feeding people. Sadly I’m poor and plane tickets are expensive. 🙂 Mr. Husband is courting several institutions up there, though… so who knows what the future holds! What I could do right now is share my weekly menu plans. I plan on Friday, grocery shop on Saturday. I cook a big yummy meal Sunday to have left overs, then cook one more meal during the week and one crockpot meal. If we don’t have enough left overs for a night we pull fish out of the freezer and grill it with some veggies and quinoa.

      As for the curry recipe, it was sort of an improv meal, but I can give you a rough outline –

      1 large sweet onion, chopped
      3 cloves garlic, minced
      Fresh ginger, peeled and minced (I would say I used about a thumb-sized piece)
      1 handful of baby carrots cut into small rounds
      1 large red bell pepper, seeded and chopped
      1 bag frozen chopped sweet potatoes (or you can peel and chop your own potatoes and adjust the cooking time. I’m lazy adn didn’t want to peel today so I opted for frozen 🙂
      1 to 2 cans of chickpeas (depends on how beany you want yours. I used two)
      3/4 cup lite canned coconut milk
      1 – 3 tsp of jarred red curry paste (you can get it at any major grocer in their “ethnic” isle
      Fresh mint, minced (I used 1 to 2 TBS)
      Fresh cilantro minced (I used 1 to 2 TBS)
      1 lime, juiced
      salt and pepper to taste
      Sriracha to taste

      Heat 2 tsp. olive oil over medium/medium high heat in a wok or very large skillet
      Saute onion until translucent. Add ginger and garlic and saute an additional minute.
      Add salt and pepper to taste (the salt will help the veggies cook.)
      Add carrots & red pepper and cook until peppers are tender and carrots are crisp tender. I added some water at this point as things were getting a little dry.
      Add potatoes & chickpeas and cook for another 4 or 5 minutes.
      Whisk curry paste into coconut milk. Add to veggies. Stir well.
      Lower heat to simmer and cover. Let mixture simmer till potatoes begin to fall apart and create a thick creamy sauce.
      Stir in mint, cilantro & lime juice. Simmer for another minute and then remove from heat. Let sit for 5 minutes uncovered.

      The riced cauliflower is just two bags of frozen cauliflower microwaved till tender. Then I mash the heck out of it with a potato masher, add seasonings and frozen peas, and microwave another 4 minutes. It is a simple substitute for rice if you are trying to cut back on carbs. That said, fresh cooked brown rice would have been WAY yummier 🙂

  2. July 16, 2012

    You did good Belle!!! Good luck doing it again tomorrow! Thanks so much for the inspiration, as always 🙂

  3. July 16, 2012

    Ditto on the curry recipe please! That sounds delicious!

  4. July 17, 2012

    It’s only 6:30am here, but I’m still drooling over that salad. Great job on day 1!

  5. Jen #
    July 17, 2012

    Oooh, that salad looks great!

    I don’t blame you for not giving up the coffee just yet. If I didn’t put so much sweetener in mine, I’d still be drinking it this week. 🙂

  6. karaleen #
    July 17, 2012

    Oh how I wish I had the discipline to do something like this….but I don’t. However, last year our son was diagnosed with Celiac disease so we have been very successful at going gluten free for the whole family. Oh my….what a difference. No bloat, better skin…just overall feel better without it. I do have questions about soy though…I have read conflicting articles etc on soy intake while TTC. My RE (when we were in our 2+ year fertility journey) suggested we limit it or cut it out. I’m not an expert but he was a great Dr. and we have 2 babies now thanks to him…so wondering if you have considered your consumption of soy as something you may also want to limit?
    Great job on day 1 detox. the food looked and sounded great. Keep it up.

    • July 17, 2012

      Unfortunately giving up or limiting soy is not really an option as I am allergic to diary, treenuts, peanuts and shellfish and don’t digest meat properly (bad stomach problems). I pick my battles, you know? My doctors are not alarmed with my soy consumption, though – a glass of soy milk once a day and tofu several times a week – always organic, always unsweetened, always non-GMO. We do our best, right? 🙂

  7. 1nJenifer #
    July 17, 2012

    I just spent $100 at Trader Joes! Thanks for the tips!

  8. July 17, 2012

    Way to go! I’m so glad Mr. Husband is joining you as well!

  9. July 17, 2012

    Belle, I am drooling over your salad picture. Seriously!

    Please post pics of the dress when you’re done. You know I absolutely LOVE all your sewing projects. Simply beautiful!

    • July 19, 2012

      Oh, thanks Chanel. The dress has been giving me fits for weeks. I have tried numerous times and just can’t get it right. Hopefully the fourth time is the charm!

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