Wow! I am behind on my blogging!
I guess that’s what happens when you are trying to juggle so many roles & wear too many “hats”!
I love my busy, crazy life though!
Day 8 – The start of Phase II – Release – This is the 2nd week where I start to refine my diet. I have removed animal proteins and dairy from my diet and will be operating on a vegetarian diet. In this phase, I will be adding a new supplement to the daily protocol: DETOX. (I can tell the taste has improved since the first 2 rounds I completed) This helps restore optimum health to my entire gastrointestinal tract and detoxifies my whole body. It helps release toxic substances from more than just my digestive tract. Some people even experience an emotional breakthrough. (Out of all 3 rounds, I have not experienced this. Several of my friends/customers who have done this, have experienced a shift in their emotions. Some have gotten rid of toxic emotions and have eliminated negative/toxic habits which has been a breakthrough for them.
Everyday for breakfast after I take my Revitalize & Detox Supplements, from day 8 to 14 will consist of fresh fruit ONLY. I will stick to fruits that are low on the glycemic index such as cherries, kiwi, berries, grapes, peaches. (Fruits to avoid: pineapple, watermelon, bananas). Here is a chart that you may find helpful, if you are trying to limit your sugar intake, especially important if you are diabetic.
- • 1 sweet potato (aka garnet yam)
- • ¼ red bell pepper
- • 1 cup vegetable broth or water
- • 1 tsp. finely grated peeled ginger root or ½ tsp dried works ok
- • 1½ tsp. extra virgin olive oil
- • 2 tsp. miso paste, diluted in 1 tsp. hot water(optional) I leave out
- • Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)
- Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.
- Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)
- Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.
- • 220 calories
- • 7 g fat
- • 1 g saturated fat
- • 0 mg cholesterol
- • 530 mg sodium
- • 35 g carbohydrate
- • 6 g fiber
- • 3 g protein
- • 509 mg potassium
I woke up and 1/2 a serving of Vegan Tropical Strawberry Shakeology. Lunch was Mediterranean Roasted Beets (If you’ve never had roasted beets, you really should give them a try! My tip is to dice them up very small, toss with Himalayan Salt and a little Extra Virgin Olive Oil and then allow them to get “crispy” in a 400* oven) on top of a Microgreen salad. I drank my Alkanize and then we headed out the door. Half way down the road, I realized I forgot my snack. Since I was low on my water intake, I was starved! As soon as we got home, I took my supplements and got started on my dinner: Kabocha Squash and steamed broccoli (got busy and next thing I know, the water boiled out of the steamer and I started to smell smoke. So my broccoli had a nice smokey flavor. I added some lemon juice and Himalayan salt and it masked the smokey taste!). I grew up eating squash (butternut, spaghetti, acorn, yellow) so I love this! (Until I had made this, I’d never tried Tahini! It has a peculiar taste alone, but mixed with other things, it’s pretty tasty!)