21 Day Detox Week 2

Continue with the same snacks...adding 1 to 2 per day as needed.

Meal 1
3/4 cup oatmeal
1 cup berries

Meal 2
2 cups raw celery or 8-10 cherry tomatoes

Meal 3
1/2 baked sweet potato
4 oz grilled chicken breast or fish
2 cups steamed spinach

Meal 4
2 cups celery or 1 bell pepper
1 tbsp natural almond butter

Meal 5
6 oz grilled chicken or fish
1 cup zucchini
1 cup asparagus
3 cups mixed green salad


I am going to being using salmon this week as my fish of choice.  Going shopping tomorrow for lots of fresh produce!!!

"Turning Up The Heat" Dr Goglia's 21-Day Detox Diet.

The meals are structured to ensure metabolic burn throughout the day.  The earliest meals contain clean complex carbs; like steel cut oatmeal, brown rice and sweet potatoes.  This ensures energy levels stay up as the day progresses. The latter meals replace these carbs with high-water content vegetables containing fibre (filling) and promotes transit time in the digestive tract during the evening hours. This reduces the amount of foodborne fat absorbed by the body. Make sure that you add a snack each day to the meal plan.  During the second week, you may need a second snack.

Snacks:
Almonds
Almond Butter and Celery
Apples
Protein shake with water or Almond Milk.

Week 1

Meal 1:
3/4 cup cooked steel cup oatmeal, flavour with a dash of maple syrup and cinnamon
1 cup of mixed berries

Meal 2:
1 apple

Meal 3:
1/2 cup cooked brown rice
4 oz boneless skinless chicken breast or white fish (steamed or grilled)
1 cup summer squash (steamed or sautéed lightly in olive oil)

Meal 4
2 cups celery
1 Tbsp almond butter

Meal 5
6 oz chicken or fish (steamed or grilled)
1 cup zucchini (steamed or sautéed lightly in olive oil)
1 cup asparagus (steamed)
3 cups mixed green salad (olive oil and vinegar dressing)

Meal 6
1 apple or 1 cup mixed berries

I will add a post next week with Week 2 and some pics from this week.  Follow me on Instagram or SnapChat as well (ShanMySoccer).  Happy detoxing :)

Hello All,

I joined Pinterest in the Fall of 2012 and wasn't sure how it worked.  Found it to be kind of redundant.  But then that Christmas I found my use for Pinterest...recipes.  90% of my Pins are food related and use it every week to Pin new recipes, make my meal plan and grocery list.

People often ask me to share recipes, and I tell them to follow me on Pinterest.

I started to get organized when I would Pin a new recipe I would place it in my "New Recipes to Try" Board. Once tried I would move to another Board to keep it for later reference.

My other obsession besides food is wine.  I can't remember exactly the point in my life when I became a wino...but food and wine are a huge part of my life now.  I love to cook and I love to cook with wine.

I am sure my Pinterest Boards will keep evolving into a combination of these 2 entities.

My Recipes Board has 126 Pins; Wine 115; New Recipes to try 114; Exercises 135...now you know where my interests lie.

My newest Board is Smoothies, which will be my experiment for the upcoming week.  I will post 5 or 6 different smoothie recipes next weekend based on different proteins, fruit/veg base and liquid bases!!!

In the mean time following me on Pinterest and/or Twitter:

https://www.pinterest.com/shanmysoccer/

https://twitter.com/ShanMySoccer

Every Sunday I try and not only make a Meal Plan for the week ahead, but prep as much food as possible.  This ensures I stay in track, not only with eating but with budget as well.  But I am a firm believer in a balanced life, so I don't eliminate foods (other than gluten) from my diet and enjoy healthy, balanced meals.

Below is a my Meal Plan for this week. All recipes can be found on my Pinterest Page https://www.pinterest.com/shanmysoccer/.  I hope to get some new followers on this blog and my Pinterest account.  Will be posting more recipes, workouts and fun activities in the upcoming weeks.

	BREAKFAST	LUNCH	DINNER	SNACK
MONDAY	Steel Cut Oatmeal with Berries	Chicken Detox Soup	Sweet Potato & Black Bean Quesadilla & Green Salad	Apple Carrots, Cucumber & Hummus
TUESDAY	Steel Cut Oatmeal with Berries	Chicken Detox Soup	Roasted Pepper, Spinach & Mozza Stuffed Chicken	Apple Carrots, Cucumber & Hummus
WEDNESDAY	Steel Cut Oatmeal with Berries	Chicken Detox Soup	Vegetable Frittata Bake	Apple Carrots, Cucumber & Hummus
THURSDAY	Steel Cut Oatmeal with Berries	Chicken Detox Soup	Leftovers	Avocado Toast with Cottage Cheese and Tomatoes
FRIDAY	Steel Cut Oatmeal with Berries	Chicken Detox Soup	Cedar Planked Salmon & Steamed Vegetables	Apple Protein Shake
SATURDAY	Protein Shake	Avocado Toast with Cottage Cheese and Tomatoes	FREE
SUNDAY	Gluten-Free Waffles & Berries Turkey Bacon	Protein Shake	Honey Sriracha Chicken

Vegan Fall Vegetable Curry

Welcome back to my Blog!!

Over the next 6 months my posts may evolve from Gluten-Free, to cross-country experiences, to more wine related posts.  For the next month I will focus on what has been going on in the Gluten-Free world over the past 2.5 years.

I love Fall :)

Fall is a beautiful time of year and I am trying to soak up as much New Brunswick Fall as this will be my last one here for awhile.  

This time of year, with the cool evenings, I crave warm comfort food.  And I recently invested in a Slowcooker.  I have been craving a savoury curry since last week.  Today I decided to focus on all the beautiful fall vegetables we have here.  And since I wanted that to be the star of the show, I decided on a vegetarian curry.  Carrots, Onions, Celery, Sweet Potatoes, Parsnips...and some beans for protein.  I used a blend of spices to create my own curry mix and blended those with a can of stewed tomatoes and a can of coconut milk (light).  This didn't come from any recipe, just some things I threw together.

I am not a vegan, however I think it is important to experiment with different types of food styles.  I have friends who are vegan, so I incorporate vegan cooking into my repertoire so I can have recipes when I entertain, go to potlucks or to share.

Recipe:

Sweet Potatoes
Onions
Carrots
Parsnips
Celery
Canned Bean Medley
Lite Coconut Milk
Canned Tomatoes
4 to 5 Cloves of Garlic
2.5 tsp Tumeric
1 tsp Garam Masala
2 tsp Curry Powder
1 tsp Cumin
Pinch Red Pepper Flakes
1/4 tsp Cayenne
1 tsp Salt
1 tsp Pepper
1 tsp Olive Oil

The result:

Delicious and savory.  I do like my curry a bit spicy, so next time I would add more red pepper flakes or cayenne.  Or I would even try some fresh chilies!!!  Regardless it had lots of flavour and was very soothing...exactly what I wanted on this cold raining fall evening.

Red Wine Selection: Wolf Blass Red Label Shiraz Cabernet 

Dessert: Lindt Excellence Dark Chocolate with a touch of Sea Salt

Swiss Chalet Rotisserie Channel

Rice Pasta: Rediscover Pasta!!!

When I was first told that I was celiac my first thought was “Oh no, I can’t eat pasta anymore”.  Pasta for me was this amazing comfort food.  I never ordered it in a restaurant because I could always make a much more delicious sauce with all my favourites in it; everything from Sausage and Pepper Penne to Seafood Sun-dried Tomato Alfredo.   Pasta was not something I ate every week, maybe once a month I would make a yummy savoury dish to indulge in.  But celiacs’ can’t have pasta, right?  Wrong!!!  Rice pasta to the rescue.  There are many different brands of rice pasta on the market.  The two brands I have tried are:  PC Organics Brown Rice Pasta and Pastariso Organic Brown Rice Pasta.  There are other gluten-free pastas on the market with corn or quinoa, but I have only tried the brown rice variety.

Some people argue that brown rice pasta is healthier than the whole wheat variety.  For those non-celiac’s who have the choice I have added the nutritional information of both varieties for you to choose.

Nutritional Facts
PC Organics Brown Rice Pasta	CATELLI Healthy Harvest Whole Wheat Pasta
91 gram serving	85 gram serving
Calories                                330	Calories           310
Fat                          2g (saturated 0.4 g/trans fat 0g)	Fat                   1.5g (saturated 0.4 g/trans fat 0g)
Cholesterol         0g	Cholesterol         0g
Sodium                 0g	Sodium            0g
Carbohydrates  70g (fibre 3g/sugar 1g)	Carbohydrates 62g(fibre 8g/sugar 4g)
Protein                                 7g	Protein            12g

Nutritionally both rice pasta and whole wheat pasta are very similar.  If you are not celiac, it will come down to personal choice.

Brown rice pasta is slightly more expensive then whole wheat pasta.  This is due to production and consumption. 

I have served rice pasta to people without letting them know the difference and they were unable to tell the difference (even kids). 

The biggest difference between brown rice pasta and whole wheat pasta is the cooking process.

Here are some tips I have discovered while cooking brown rice pasta:

• You need to use more water then whole wheat pasta.
• It helps to use some oil in the water while cooking
• You must stir brown rice pasta more often while cooking then whole wheat pasta to prevent sticking.
• You must immediately rinse with cold water when done to stop the cooking process.
• Rice pasta should only be used in a salad when eating immediately; it does not keep its consistency very well.  Also, you may need to add more dressing when using in a pasta salad.

I will post some pasta recipes soon :)  Enjoy!!!