Do you know what is hard? Detoxing while dealing with a stomach bug. All I want to eat is buttered toast but as today’s picture illustrates – there will be no toast for Belle. Due to the excessive poop and constant nausea I am skipping workouts today. No one wants to shart themselves while at the gym. No one.
- A.M. alkaline drink
- Protein pancake with drizzle of agave nectar
- Coffee with soy milk
- <NOT ON THE DIET PLAN> at 8 a.m. I was certain my stomach was trying to claw its way out of my body so I had a gluten-free waffle (without the Earth Balance so go me, sort of)
- Mid morning snack – TUMS
- Lunch – Citrus Salmon Salad with raw baby carrots, 1/4 sliced avocado & a few red grapes
- 1 p.m. – TUMS
- 2:30 p.m. snack – the rest of the red grapes
- 5 p.m. snack – 3 bites of an apple that was too squishy to finish (snack fail)
- Dinner – What I wanted was major comfort food like toast and eggs, toast and tomato soup, or beans on toast. Oh toast, how I miss you. What I had was a can of vegan chili and a side salad with carrots, broccoli, a bit of hummus and some miso dressing. Now I’m drinking a can of Pamplemousse La Croix and imagining it is a delicious beer. Just. Not. The. Same.
- Does constantly running to the bathroom count?
Life Ain’t All Bad:
I spend an awful lot of time hating on my body. I hate that it won’t ovulate. I hate that my immune system attacks it. I hat that my uterus is empty. I hate that I have cataracts forming at the ripe old age of 31. I hate that I have bunions. Today I hate that my stomach feels like it is on fire. You get the point. I spend so much time hating my body that lately I have forgotten about the things I do like about it. So here are 5 things I love about myself:
- My green eyes. I love them every day.
- My long legs. While these legs might be more wiggly and dotted with the inevitable “you’re getting older” cellulite, I do still appreciate their length. I like that they are long and strong that I can out power walk my runner friends.
- My collar-bone. Is that weird? I like it. Maybe it is because I don’t have boobs and it is the only thing providing structure to my torso?
- I like my body’s ability to wake up early. Does this count? I have always been an early riser and I love and greatly appreciate that my body still prefers to spring out of bed bright and early rather than sleep till 10 a.m.
- I like the scar on my foot. Also strange, I know, but if it weren’t for this scar, Mr. Husband and I might have never given one another a chance.
This morning I played with my feisty Maine Coon. Tonight Mr. Husband and I will have some brushing sessions with the others on the sun room… and then attack them with flea treatment!
A reader requested I share the recipe I used to make dinner last night. Unfortunately this really is not a recipe, so much as I had some stuff in the fridge and I threw it in a pan. Here are the basics of the meal, though. Feel free to experiment with other flavors, veggies, etc. I served this meal over “riced” cauliflower, which is nothing more than frozen cauliflower microwaved and then mashed with a potato masher. I added some peas to the mixture to add color.
1 large sweet onion, chopped
3 cloves garlic, minced
Fresh ginger, peeled and minced (I would say I used about 2 TBS)
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 and 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 the equivalent of two from my freezer stash of beans cooked from dry – I am cheap and never buy canned beans)
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. Use as much or as little as you want. I like bold flavors so I used a lot)
Fresh mint, minced (I used 2 TBS)
Fresh cilantro minced (I used 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 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 salt and pepper to help with the cooking.
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.
Serve over riced cauliflower or rice.
Non Detox Notes:
So while looking for a “No Toast For You” image I found some other ridiculous toast images. I had no idea toast was so … popular.
And the strangest by far: