I am not going to lie. This is harder than I thought. Partly because I did not adjust my eating enough in the days leading into this and I am experiencing tougher detox symptoms than what I expected. I am tired, foggy and have a raving headache at times. Advil helps. Apparently, I was not as good as I thought I was during the holidays.
I realized yesterday that although over the past year I have grown to crave vegetable juices and meals with salads, tomatoes with basil, veggie burgers and more, apparently I have not grown to love cooked vegetables or salads that don’t include cheese, cranberries, sauce, salt or other things that are not permitted on Eat to Live.
And to my dismay, I have sadly come to believe the cup of unsweetened soy milk that I thought I could have in my smoothie is probably a no-no too.
That said, am I discouraged? Absolutely not. In fact, I am encouraged and believe more than ever that this is something I can and must live with if I am ever going to get and keep this weight off… If I am going to be healthy, to live longer.
I’m still figuring out what I’m going to eat for tonight and the next six weeks, but am getting there. This morning I decided to add some spinach to my morning smoothie. I cut the soy milk down to 1/2 cup, added unsweetened pomegranate juice and after further research, I’m eliminating it as of today – at least for the next 6 weeks. More about that tomorrow.
Here’s the smoothie recipe: (I just used my standard kitchen-aid mixer)
Strawberry, Banana, Pomegranate, Spinach Smoothie
- 1 banana (wasn’t frozen, but could be)
- 7 strawberries
- 1 peeled kiwi
- 6 handfuls of baby spinach (about 6 ounces)
- 1/2 cup unsweetened soy milk
- 1/2 cup of unsweetened pomegranate juice.
I juiced a whole pomegranate in my Breville Juicer. Apparently the membrane is can be bitter if you juice it whole, but it didn’t bother me at all. I may try juicing just the seeds next time to see if there’s a big difference. You can also put the seeds w/juice in the blender if you don’t mind the crunch.
Tonight or tomorrow I’ll try the same recipe with a cup of fresh pineapple and juice in place of the pomegranate and soy. That would give me 12 ounces of raw greens and if have 6 ounces in a salad for dinner – that will be a pound, which is the goal. That is doable.
Yesterday I made a big batch of vegetable bean soup. I’m eating this it lunch this week – the recipe made enough for at least 5-6 days and I may top a salad with some of it tonight. I’m still playing with it, but in a nutshell, here it is…
Homemade Vegetable Soup: “Quick” Method (allow a couple of hours)
- 1 package of beans – I used a bag with a variety of 15 beans, but tossed the seasoning which has salt in it.
Wash and rinse beans well and bring to a boil in 3 quarts (12 cups) of water and cover. Allow to gently boil for an hour or so.
Then add the following…
- 4-6 stalks of celery – diced
- 4-6 carrots – diced
- optional – the juice from 7 or 8 carrots. (I did this)
- 2 cans of diced tomatoes with juice (can be seasoned)
- 1 yellow onion – diced.
- Pepper and seasoning to taste (this is what I’m still experimenting with – not loving it enough to pass it on yet. Watch to make sure any that you add don’t have salt.