Junk Food Detox: Days 3 & 4 Recap

August 29, 2013 § 1 Comment

Dandelion Communitea's Hempy Hummus

Well, I’ve been on a bit of a slow spiral downward. Today was ROUGH. I’m not gonna lie. I felt increasingly hungry as the day went on – I ate breakfast late which I think may have had a downhill effect. But, bottom line, today is the successful completion of Day 4 on my Junk Food Detox!

Yesterday was just ok. I had to eat lunch out – that is really becoming a pain! But at least I was able to go to one of my fav’s Dandelion and get organic wholesome food. Here’s a recap of what I ate:

  • Breakfast – coffee with coconut cream & kiwi, raspberries, walnuts
  • Lunch – Hempy hummus with celery & carrot (no chips!), side salad w/ balsamic (no sugar)
  • Afternoon snack – finally finished off that quinoa from Monday
  • Dinner – sauteed zucchini & mushroom with ginger, jalapeno, garlic
  • Evening – detox tea & kiwi

sauteed zucchini and mushrooms with ginger and garlic

As I said today was just plain hard. I really should have gone to the grocery store last night but I just didn’t have the energy – must go tomorrow! I had to grab breakfast on the way to work today so I stopped at Panera and got the oatmeal with blueberries and pecans and no sugar. I’m not sure if this classifies as “not processed” but I figured it was as wholesome as it was gonna get. At least today I skipped the coffee creamer. The day just slowly wore on and I got more and more hungry and was ravished by dinner. Again, no energy for the grocery store so I threw together a salad. Here’s what today’s rundown looked like:

  • Breakfast – Panera oatmeal with blueberries and pecans (no cinnamon sugar) and black coffee
  • Lunch – leftover sauteed veggies from last night’s dinner
  • Afternoon snack – smoothie (blueberries, cacao, maca, chia, almonds, almond milk ice – NO sugar and boy did I miss it!)
  • Dinner – Baby kale salad with corn, peppers, avocado, and citrus vinaigrette (lemon, lime, olive oil)
  • Evening snack – pistachios & raspberries, detox tea

baby kale salad with citrus vinaigrette

I have to say if I had a bag of potato chips right now – they would be GONE. So here I am sipping on tea and reminding myself this is just a hurdle and to keep going. Tomorrow is day 5!

Want to learn more about my #21daysofclean?


Junk Food Detox: Day 2 Recap

August 28, 2013 § Leave a comment

clean eating detox

Here’s a quick rundown on what I ate yesterday. I got stuck eating lunch out – I’m realizing that is really going to be the tough part in all of this. We were debating on whether or not to leave town for Labor Day and in the end I decided it was going to just be way too hard to eat well out of town, so we’re staying put. Now THAT’s dedication! I know I need to kick the creamer in my coffee as it is just added sugar… but I’ll save that for another day.

Tuesday – Day 2

  • Breakfast
    • Coffee with coconut milk creamer
    • Smoothie (mango, strawberry, blueberry, almond milk, OJ, chia seed, maca, water)
  • Morning snack
    • Kiwi, raspberries, walnuts
  • Lunch
    • Black bean soup (at Lime – not necessarily a “clean” meal but as clean as I could get!)
  • Afternoon snack
    • Pistachios
  • Dinner
    • Leftover black bean soup from lunch
    • Quinoa with avocado, mango and kale from Monday’s dinner
  • Evening snack
    • Pear

Join me on my 21 day junk food detox. Follow along here and on twitter #21daysofclean.

21 Day Junk Food Detox!

August 27, 2013 § 9 Comments

Quinoa with Avocado, Mango, and Kale from Cooking con Sal

I wasn’t sure what to call this little challenge I’ve come up with for myself.

21 days of clean eating? Yeah… except that I’m still allowing myself to have coffee 🙂 So this isn’t truly going to be all clean.

21 days of whole foods? Yeah… that’s getting closer. But as you’ll see I have a few small non-whole food items that are slipping through.

21 days of no junk food? Bingo!

I’m on a junk food detox – aka no processed crap.

Here’s to 21 days of eating lots of whole, local, organic, non-GMO food and:

  • No processed foods – nothing from a box or bag – nothing with an ingredient list
  • No gluten (been trying to eat gluten-free for about two months now so this isn’t totally new)
  • No soy (to the extent that I can avoid it!)
  • No dairy/meat (nothing new here)

Now, for full disclosure I do have a few exceptions to my 21 day detox:

  • coconut milk creamer – to go with the aforementioned coffee that I’m still drinking. After 5 months of never sleeping more than 4 hours at a time, this is no time to give up coffee!
  • almond milk – I do hope to try and make it myself during these 21 days but given that I’m so exhausted, that is unlikely to happen.

But other than the creamer and the milk I really hope to not eat anything from a package.

If you know me you’re probably saying, “but you already eat pretty clean, right?” Yes and no. I do love chips, and pasta, and ice cream (vegan of course), and the list goes on and on of many things that have a long ingredient list or are far from their whole food form. So I’m trying to get back to basics. Eating out is going to be tough – but we’ll see how it goes.

What do I hope to accomplish? I’m looking for more energy, a healthier plate at each meal, and as a bonus maybe to shed those last few post pregnancy pounds. But really more than anything, I just want to see if I can do it — and I believe I can!

Want to join me? Follow along with #21daysofclean (for the record, it sounded better than #21daysjunkfree!)

Monday – Day 1 Recap

  • Breakfast – Coffee w/ coconut milk creamer & coconut milk yogurt with walnuts, chia seeds, cinnamon (OK, I know the yogurt isn’t a whole food, but I was just getting started. Cut this mama some slack 😉 )
  • Morning snack – Smoothie (mango, strawberry, acai, maca, OJ, water)
  • Lunch – Lentil and kale soup (a big heaping bowl of it)
  • Afternoon snack – Broccoli with chili and garlic from Whole Foods (while this is a prepared item, it was all whole ingredients)
  • Dinner – Quinoa with avocado, mango and kale (pictured above) – yum yum yum, recipe will be posted soon!
  • Evening – Detox tea & citrus ginger cold shot (lemon, lime, ginger, cayenne, coconut oil, water to get rid of this nasty cold!)

Spicy Okra and Zucchini Saute

August 22, 2013 § 4 Comments

Spicy zucchini and okra saute from Cooking Con Sal

If you’re a tried and true okra fan or a newbie and scared of “the slime” – this recipe is for you. Personally, I’m a new okra fan. My doula got my hooked on okra in this amazing detox soup she makes. I had a fresh basket of okra but was in the mood for something other than soup which is how this saute came about.

Okra is great for your digestive system as it is loaded with fiber and contains natural laxatives. Also included in this saute is zucchini which is equally good for you.

Stewed zucchini and okra from Cooking con Sal

This recipe couldn’t be easier – plus it has all the great taste of pasta without the carbs thanks to the tomato sauce

. Simply saute the veggies and simmer in your desired pasta sauce – that’s it! I loved the okra and zucchini paired with a spicy sauce. But, if you’re not into spicy try it with a garlic roasted tomato sauce or tomato basil. I used this Lucini spicy tuscan sauce which was great. The pouch was just the perfect serving and I love that there is no sugar added! (I found this sauce at Fresh Market).

Spicy Okra and Zucchini Saute 


  • 1-2 garlic cloves, minced
  • 1/2 small onion, chopped
  • 1 carton fresh okra (about 2 cups), trimmed and sliced
  • 4-5 mini peppers, sliced
  • 2 large zucchini or 4 small zucchini, chopped
  • tomato sauce of your choice


  1. Saute garlic and onion in oil over medium heat.
  2. Once translucent, add in the okra and peppers and cook about 5-7 minutes until okra browns a bit.
  3. Add zucchini and cook a few minutes more, stirring all vegetables together.
  4. Add sauce and reduce heat to low-medium. Simmer 10-15 minutes until zucchini is tender.
  5. Season with salt and pepper as needed.



Gluten-Free Mexican Pizza

August 19, 2013 § Leave a comment

mexican pizza with guacamole, corn, and peppers from Cooking Con Sal

This fast, fresh, healthy dish is so easy to make and completely satisfying! I used Udi’s frozen gluten-free pizza crusts. I’ve been trying to cut out gluten completely – very hard as a vegan! – so in this case they do have egg and thus this isn’t a vegan recipe. To make it vegan just use regular pizza crust, corn, or flour tortillas. I really like these pizza crusts – they are thin and crispy and don’t leave you feeling so heavy – even when you eat the whole pizza!

Mexican gluten-free pizza from Cooking Con Sal

Just pop the pizza crust in the oven according to package directions. When it is done cooking, add the toppings. I topped mine with guacamole (2 avocados, 1 minced garlic clove, chopped red onion, juice from 1/2 lime, salt, pepper), fresh non-GMO corn cut right off the cob, diced tomatoes, sliced mini-peppers, chopped red onion, and jalapeno – no extra cooking required! I love the crunch of the crisp veggies against the smooth, cool guac.

Salsa, cilantro, lime, and even black beans would also make great toppings. Cut up into smaller pieces, this would make a great little appetizer – or line everything up assembly line style for a fun dinner party. Enjoy!

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