21 Day Sugar Detox Recap

Happy Monday friends! Where have I been you ask? It’s been a very eventful few weeks over here at our house, but mostly I’ve been busy whipping up some fantastic food in the kitchen! I love cooking and it’s nothing new to me, but making my own jerky, almond milk, ghee, and bone broth is totally uncharted territory. Those are staple items I usually buy, but since embarking on the 21 Day Sugar Detox (#21DSD), I’ve been getting a little bit more crafty in the kitchen. I never realized how much sugar they put in EVERYTHING! I could not find one single pasta sauce at Target that did not have added sugar. Cuh-razy!

So what is the 21DSD? It’s a program designed by nutritionist and New York Times best-selling author Diane Sanfilippo, BS, NC. It is, in her own words: “A clear-cut, effective, whole-foods-based nutrition action plan that will reset your body and your habits!” She starts the book off telling about her story and her relationship with sugar, then moves into why sugar is a problem (the refined, nutrient-poor carbs that cary calories but are totally void of nutrition) and how it effects a person’s body. I felt like I was reading an A&P book that actually made sense to me without having to really think about it. The program offers 3 different levels with modifications for athletes, pregnant/nursing moms, pescetarians, and people with autoimmune conditions. Based off of the results from the quiz that I took, I was best suited for level 3 with an energy modification. This meant no grains whatsoever and no dairy.

21dsdbook

What in the Why?!? Why would I ever think to do a sugar detox? Overall, I’m a fairly healthy eater. I try to eat as clean and whole-foods-based as possible and feed my family the same way. I ventured into the world of Paleo eating at the beginning of the summer and it worked out great for me. My skin cleared up without the help of topical solution, I had more energy, I leaned out, and I felt better overall. I kept it up pretty well, until I started logging very long marathon training miles and I thought I needed to “carb load” to keep me going. Initially, it started out only eating grains the night before long runs. I ran my marathon in October, celebrated with a deep dish pizza and beer, and since then I’ve gained back about 5 to 7 solid pounds. My mind knew that I couldn’t keep eating as much as I did while I was training, but my appetite was still in marathon mode. Then the holidays came around and I was consuming cocktails and cookies like nobody’s business.

cookies!HASHTAG, EatAllTheSugar.

The Prep. The key to a successful detox. After reading the guide and looking at the yes/no foods list, I got busy ridding our kitchen of any of the “NO” foods on the list.

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I kept Madelyn’s snacks but threw out anything that we weren’t supposed to eat. I ended up tossing a lot but it felt great to purge all the food that needed to go. I looked through the 21DSD guide and the cookbook and got busy planning meals for the week. For the first and second week I planned out every single meal. Normally, I plan out what we’re going to eat for dinner each week and that’s it. It’s normally fend for yourself for breakfast & lunch, but I knew that if I was going to keep this up and be successful I had to prep some other breakfast items besides just hardboiled eggs.

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On the first Saturday before starting the detox, I cooked up a storm and prepped all breakfast items for the week. The egg muffins are so easy to make a freeze. Pop them into the microwave when you’re ready to eat. I made broth, beef jerky, almond milk, and buffalo chicken egg muffins.

21dsdprepI went through the cookbook and picked out the easiest/quickest meals to make for the week and saved the more time consuming recipes for the weekend. Who knew my oven could even make dinner on Friday nights? I also purchased some beef jerky from Steve’s Paleo Goods and can’t wait to buy some more paleo treats from them. The jerky was delicious and part of the proceeds go toward a wonderful cause. You can read about it here. I love supporting businesses with this kind of mission.

Another thing I did was purchase in bulk. In our first week, we went through so many nuts! The second week we went to Costco and purchased them in bulk and they have lasted us past the detox. So definitely get to a Sam’s or Costco and stock up! It will save you a lot of money and random trips to the grocery store.

I always had a snack with me at work so that when temptation hit, especially the first week coming back from the holidays, I was able to stick with the plan.

The Food. The food was nothing short of amazing. There was ONE recipe that sticks out in my mind that I wasn’t a huge fan of, but I think it may have been user error. I purchased The 21 Day Sugar Detox Guide along with cookbook. The cookbook wasn’t necessary to complete the program but I’m glad I purchased it because it came with recipes like this:

IMG_3213SUNBUTTER BROWNIES for the WIN! 

I only made two desserts in the whole 21 days and both were delicious. I’m looking forward to trying more, especially the macaroons. If you want to see more foodie pics, you can head over to my Instagram feed, I took a lot of them.

Eating Out. I ate out three times in the past three weeks. All three times have been for dinner and I planned out what I was going to eat ahead of time. The first Friday, my in-laws came in from out of town and wanted to go to a German restaurant called, Cafe Bavaria. I asked for the gluten-free menu and ordered from there. I had a bunless burger with all the toppings and asked for a side of sautéed asparagus instead of the salad. Luckily, hubs had to work that night, so he couldn’t have a beer even if he wanted one. The second time we ate out was the following Friday. I ordered my standard chicken salad with all the guac, no rice and no beans.

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My final meal out was our girls night dinner on Saturday. Just 1 day left before the detox ended, and I wanted a cocktail very badly with my friends. I ended up drinking club soda with muddled mint which was actually very refreshing and ordering a scallops entree and asking for a garlic butter sauce instead of the wine sauce that they originally had come with. I found that at all the restaurants, the waitstaff were very accommodating and really friendly about any questions or requests I had. Don’t be scared to eat out on the detox! Just look at the menu, plan ahead and stick to it. If you’re going to a place that has a bread basket, think of how you’re going to avoid it or better yet, just ask whoever you’re with if it’s okay that they don’t bring it. My in-laws ordered a giant pretzel when we were out and neither of us were even tempted to have any.

The Support. Everyday, I received an e-mail from Diane Sanfilippo with advice, motivation and a recipe to make if you weren’t following the book plan to a T. The 21DSD also offers online support for an additional purchase. I may look into next time around. There is also a Facebook group that goes along with every detox group. I was in the January 2015 group and the people in there were awesome. Anytime I had a question about something, I resorted to the group if I couldn’t find the answer in the book and someone there had it. I was one of the lucky ones who also had her husband along for the ride. I felt bad for so many women who had such unsupportive spouses and families. My mom and my sister also participated and we motivated each other along the way. They were ultra supportive when times got stressful and all I wanted to do was sit on my couch with a  glass of wine and my feet up. Madelyn ended up having to do an impromptu overnight stay at Children’s hospital and my lovely sister brought me all sorts of 21DSD snacks and meals I could eat while I was there. She’s pretty amazing.

Would I do it again?  ABSOLUTELY! And I would recommend it to anyone looking to eat better and feel better overall. Diane goes through a list of short term and long term side effects of sugar in her book and it’s astounding (memory loss, fatigue, mood swings, PCOS, infertility!). Today was 1 day post detox and I ate pretty much like I would have if I were still doing the detox. I did have a handful of animal crackers while I was giving Madelyn her snack today. Not a ton of sugar in the serving, but my stomach hated me afterward anyway. I’m guessing it was the gluten. I had some ginger tea and I felt a little better. Definitely not worth it, especially for animal crackers.

The detox is NOT A WEIGHT-LOSS plan!! It’s clearly meant to reset your body, habits and taste-buds. With that being said, I was hoping that I’d lose some weight along with inches, especially with how much I work out. I lost 8lbs and an inch and a half off my waist. Hubs lost 7 pounds. But overall, I feel great. For the first time in forever, I haven’t had to snooze my alarm clock which is huge for me! I used to be that girl that would have to set her alarm early just so I could get out of bed on time. I still set it for the same time, now I just have more time to get myself together in the morning instead of feeling rushed. I’ve decided to get back to a more paleo way of eating with the exception of my few glasses of wine per week. I feel great eating real food and it’s the first eating plan where I lost weight naturally. I love it and I feel great! I high recommend doing the 21DSD, it will change your body and the way you think about food.

Christmas Brunch Casserole

Every now and then, there comes along a recipe that is so absolutely delicious you can’t stop thinking about it. I made this said recipe on Christmas Day.

For the past few years, I’ve been hosting a very low-key Christmas Day brunch with my mom and my sister. The only requirement is that you must wear pajamas and be prepared to lounge and eat the day away.

Last year I stumbled across a recipe for Cinnamon Roll french toast bake and I had to make it. Of course, it was a success. I decided to make it again this year, but substituted some ingredients to make it as dairy-free as possible. It was 10 times better than last year’s-which was already tough to beat.

I thought I’d share the recipe with you, just incase you’re looking for a delicious brunch item to make, maybe for New Years Day.

Dairy-Free Cinnamon Roll French Toast Bake

Ingredients:

  • 1/4 cup of Ghee melted
  • 2 12.4 ounce cans of Cinnamon Rolls (I used Immaculate Baking)
  • 6 eggs
  • 1/2 Cup Coconut Cream
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • 1 C chopped pecans
  • 1 C pure maple syrup

Directions
1. Preheat oven to 375 degrees. Take the melted ghee, and use it to oil up the 13×9 glass baking dish. Separate the cans of dough and place the cinnamon rolls on a cutting board. There should be 16 rolls total. Set aside the frosting. Cut EACH roll into 8 pieces and place on the baking dish, on top of the ghee.

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2. In a medium bowl, beat the eggs. Once you’ve done that, add in the coconut cream, cinnamon, and vanilla. Mix until well blended. Pour over all the pieces. Add the cup of maple syrup on top of that.

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3. Bake for 28 minutes or until golden brown. Once it’s done cooking and making your house smell amazing, take it out of the oven and cool for about 15 minutes. Take the icing packs that came with the cinnamon rolls and drizzle over the top. I actually had some icing leftover, they give you a lot!

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4. Cut up into desired size pieces and enjoy! You can serve it up with more maple syrup and powdered sugar if you so desire :-) I thought it tasted wonderful all on its own and I’m thrilled that there are still a few pieces in my freezer to enjoy for another day.

What are your Christmas Day traditions? Since Christmas Eve can be such a rush for us (I worked before all the festivities kicked off), it’s always so nice to enjoy some R&R with the family the next day. Before there was a husband and small child in the picture, we used to go see movies on Christmas day.

Extremely Easy Slow Cooker Chicken

Do I have an easy slow cooker recipe for you guys. If you even want to call it that. I stumbled upon this inspiration from Lina’s blog and it has been added to our monthly rotation of week night dinners. Lina is the Chief Training Officer of The Barre Code and writes an awesome blog focused on fitness, health and wellness.

Step one-buy a whole chicken. Cut up some of your favorite vegetables that will hold up nicely in the slow cooker (carrots, parsnips, onions, sweet potatoes, mushrooms, celery).

IMG_2881Lay the vegetables in the bottom of the slow cooker. Season the chicken to taste. I used sea salt, black pepper, thyme, rosemary, and sage. Place the chicken on top of the veggies. Placing the chicken on top of the veggies will help keep the chicken from falling apart too much. Turn the slow cooker onto low and cook for about 8 hours.

IMG_2882You want the internal temperature of the leg to be 160 degrees. The cooking time will vary based on the weight of your chicken. No need to add water or broth to this. It will not burn, the vegetables and the chicken will make its own lovely broth.

When it’s done, scoop out some veggies and cut the chicken off the bone. Dish up and eat! It’s that easy.

IMG_2886I’ve made this now twice and both times it was delicious and satisfying. My ONLY complaint is not having crispy skin. I usually pick the skin off anyway, but I think next time I will place the chicken in the broiler for a few minutes after it’s done slow cooking. I’ll make sure to report back :-)

It’s Friday! Hallelujah!!!! It’s been an extra long work week and I’ve been looking forward to my wine date tonight with my friend, Jen, all week. The rest of my weekend will be filled with Christmas cookie baking, birthday celebrating, and maybe some Christmas shopping (I only have 1 thing purchased!). I’m really looking forward to baking cookies this year, it will be Madelyn’s first year participating! She’s the best kind of kitchen helper :-)

madelynpancakes

Easy Peasy Campfire Meal

When I was younger, I recall camping being a time to eat all the snacks that weren’t normally in our house. This included things like wrapped Hostess snacks, chips, and all other “unhealthy” treats. Dinners usually consisted of hot dogs, brats or burgers on the grill. Don’t get me wrong, I love a good burger or brat on a campfire, but this year I wanted to mix things up a little bit and balance out our meals between the s’mores & strawberry ice cream. Some healthy snacks I packed were grapes, strawberries, hummus & pita chips. The not so healthy: all the accoutraments for s’mores, cookies, crackers,  and Trader Joe’s Chicago mix popcorn {warning: if you purchase this, you will eat the whole bag, to say there are 4 servings in there is absurd ;-) }.

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Spaghetti Squash Bake

Happy Tuesday! How was everyone’s weekend?  Ours started out really good and then ended kind of a low note…my strep throat returned and a busted tail light :-/ Womp womp!  Hubs accidentally backed my car into his…the worst kind of accident. But luckily, everyone is okay.  Easy (but pricey) fix.
fenderbenderI started feeling kind of crappy on Sunday when I woke up, but pressed forward with baking cookies with my little darling.
IMG_2530After that adventure and cleaning up the kitchen, I was exhausted and could feel my throat starting to swell up.  I called my doc to call in another round of antibiotics, so hopefully this round will do the trick.  I have a half marathon to run this weekend and I want to go into it feeling 100%.
To continue on with celebrating National Nutrition Month, I want to share an amazing recipe using spaghetti squash in place of pasta.
Both pasta and spaghetti squash have their own nutritional benefits.  For example, pasta is a better source of folate, where as eating spaghetti squash will provide you with more antioxidants.  Both are low in fat, but if you’re watching your carbs, spaghetti squash would be the better choice.  There are 7 grams of carbs in spaghetti squash compared to pasta’s 31 grams of carbs.  And calories? 1 serving of pasta (and let’s face it, most of us are consuming more than the recommended amount) packs in 158 calories, while spaghetti squash contains 27 calories. (source)   Overall,l if you’re trying to eat low (complex) carbs, low-fat, gluten-free or whole, unprocessed foods, I would say that spaghetti squash is the way to go.
Last week I made this delicious number.
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I cut 1 spaghetti squash in half (lengthwise), brushed it with olive oil, salt and pepper and roasted it in the oven at 400 for about 45 minutes.  While that was baking in the oven, I cooked up some italian chicken sausage, spinach, and pasta sauce.  Once the spaghetti squash was out of the oven, I took a fork and “fluffed” up the “noodles”.
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Then spooned the chicken sausage mixture over top and then added a sprinkle of goat cheese crumbles.  And voilà! Dinner :-)
What’s your favorite way to eat spaghetti squash? I used to scoop it out onto a plate and eat it like spaghetti, but I found this way to be much more appetizing and EASY!

Asian Chicken Salad

Happy Tuesday!  How was everyone’s weekend?  Ours was pretty busy over here, with drill and the last of our work holiday parties plus taking care of a sick kiddo.  Let’s just say, I’m looking forward to the weekend.

Last week, I was on a mission to use up some of the pantry items I’ve had on hand for awhile.  There were a lot of random meals being made and at one point, I said to hubs as we sat down to dinner, “I have no idea how this is going to taste, but all these things sounded like a really good idea.”  And it was.  I did, however, make one meal that I knew would be a for sure winner.

Every time we have a big family gathering, my grandma makes this Oriental Salad and it’s always a hit.  The salad is made with a pack of ramen noodles and you use the flavor packet as part of the dressing.  It’s amazing.  I would like to experiment with making the dressing completely from scratch one of these days just because I know how much sodium is in that little flavor packet.  If anyone has any ideas, I’m all ears!  To serve as a main meal, I cut up two chicken breasts into bite size pieces and sautéed them in sesame oil and black pepper.  The chicken definitely added some staying power to the salad.

IMG_2488Ingredients

  • 1/2 lb bag angel fine cole slaw
  • 1 pack oriental flavored ramen noodle
  • 1/2 c diced sweet onion
  • 1/2 c honey roasted sesame sunflower seeds
  • 1/2 c roasted almonds sliced

Dressing

  • 1 flavor pack that comes with noodles
  • 2 Tbsp sugar
  • 1/2 c oil

In a large bowl, mix up all of the salad ingredients.  Crush the ramen noodles up for garnish if you want to.  It adds a nice crunch to the salad.  In a separate smaller bowl, combine all the ingredients for the dressing and stir.  Mix well into the salad.  Add in the chicken.  There you have it!  A salad packed with flavor that has some staying power.  Win win!

This week, my meals are well-planned out but my workouts are kind of all over the place, but I’m getting it done!  Here’s what’s on the agenda for this week:

Monday: PF Chang’s Asian Lettuce Wraps (thumbs up!) + Interval Barre & Running 3 miles

Tuesday: Runner’s World Meatloaf  (sooo good!) + foam rolling & stretching

Wednesday: leftovers + barre bee

Thursday: Jerk shrimp stir-fry + my Air Force PT Test!! (I’m anxious to see how all the push-ups in barre have helped me!)

Friday: Mexi night + Barre & running maybe?

I’ve been putting my Runner’s World cookbook to use!  I have yet to make a disappointing recipe from it and can’t wait to try out some of the desserts.  It was one of the most useful birthday presents that I received last year.

Question of the night:  What’s your favorite recipe book?  I could always add more to my collection!  My favorite would have to be a gift from my grandma.  One year for Christmas, she made up books for all of the women in my family of all of her best recipes.  It’s a cookbook I will keep forever!

A Working Mom’s BFF

Hey guys! How’s your week going so far? Last night, I bundled myself up and headed to Barre Bee Fit’s Barre Interval class. My cousin met me there and we had our butts
handed to us. This class had two cardio intervals sandwiched between a strength segment.

I almost died…but in a good way. I love being put through the ringer when it comes to a HIIT workout. Proof of a tough cardio session:

BBF burnSo tonight, for dinner, the chefs of Whole Foods in Milwaukee prepared our meal for us. While I was bopping around WF’s on Sunday after drill, I came across a life-changing dish.  A pre-prepared slow cooker meal for 4.  They had an assortment to choose from.  I ended up going with the Verde Stew.

verde stew

Verdict?  Not too bad.  It wasn’t out of this world, but it was good.  I felt like it was missing something but I couldn’t pinpoint what.  Everyone in our house ate it so I consider it a win.  I think if I go this route next time, I will try another variety.  I love my crockpot and plan on using it more now that it’s freezing cold here.  I have another crockpot meal planned for later this week.  I can’t begin to tell you how nice it is to have dinner all ready to eat after you’ve worked a 10 hour day.  I’m gone about 12 hours and when I come home I like to spend as much time with Madelyn as I can, so I don’t like to cook too many “Involved” meals during the week.  We like to keep things simple over here :-)

I’m off to work on a Pinterest IRL project!  Don’t forget to enter the Erin Condren $25 giftcard giveaway!  It ends this Friday!