“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does it for me.”
DAY EIGHT…and we’re still not craving chocolate cake (sorry Audrey!) Okay, I’ll stop with the rhymes.
We’ve made it past the one week threshold and it looks like this is doable. No crazy cravings (jaw dropping) well, there was that one time when I was cooking and listening to loud music and really could have went for a glass of red. I love cooking and sipping, but the moment passed and I was fine. So far no slip-ups and we are both feeling really good.
Tips: Accountability is key. Workout everyday… EVERYDAY. Plan ahead. Make your own staples (almond milk, almond butter, chia pudding, ketchup, mayo, bbq sauce etc…) I wasn’t going to buy/make ghee, but I saw it on sale, bought it and am glad I did, so ghee is good. Keep a journal of what you eat, how you feel, what you crave!
BREAKFAST: Just a quick chia pud with mixed fruits after our morning workout. Did you know that the mangosteen tree can grow to heights of 75 feet!? It is even mentioned in Chinese medical accounts dating as far back as the Ming Dynasty!
To pick the BEST mangosteen look at the “flower” on the bottom of the fruit, the more petals the more fruit (and less seeds) you’ll find inside!
P.S. I made my own almond milk for the chia pud, I like it better than the coconut milk
ALMOND MILK CHIA PUDDING WITH MANGOSTEEN, BLUEBERRIES AND PINEAPPLE
For the chia pudding:
2 cups of homemade almond milk
6 tablespoons organic chia seeds
Preparation: Place chia pudding in a small bowl and top with mangosteen blueberries, pineapple and flaked coconut.
LUNCH: I love when food not only tastes great but looks beautiful too. This salad is bursting with bright citrus and the warm cinnamon notes of sweet persimmon. It was like sunshine on a plate.
BUTTER LETTUCE & ARUGULA SALAD WITH PERSIMMON, BLOOD ORANGE & WALNUTS
1/2 head of butter lettuce
1 cup arugula
2 persimmons, sliced in rounds
1 blood orange, peeled and sliced in rounds
1 pomegranate, seeded
crushed walnuts to taste
1 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
Preparation: Place Arugula and butter lettuce in a large bowl and toss with olive oil and vinegar. Season with salt and freshly ground black pepper and divide among two large plates. Top with the persimmons, blood orange, pomegranate and walnuts evenly amongst both plates. Enjoy.
DINNER: Leftover Piri Piri/Peruvian chicken makes a reappearance disguised as a chicken wing… sort of.
BUFFALO CHICKEN STUFFED SWEET POTATOES
Serves 2 with leftovers
2 sweet potatoes, roasted and halved
Shredded chicken from 1 leg and 1 breast
2 tablespoons ghee, melted
1/4 cups Franks Red Hot Sauce
extra virgin olive oil
1 clove garlic, chopped
1 teaspoon paprika
1 carrot, chopped
1 stick celery, chopped
salt and pepper to taste
Preparation: In a medium bowl, toss the shredded chicken with the ghee and Franks Red Hot Sauce. Heat a bit of extra virigin olive oil in a small skillet over medium heat. Saute the carrot and celery until crisp tender and season with salt and pepper. Add the carrot and celery mixture to the chicken and toss to combine. Divide the chicken mixture evenly between the stuffed sweet potatoes. (I had leftover chicken and ate in lettuce wraps for lunch the next day)
SNACK: We went to the movies tonight (The Darkest Hour) and realized no popcorn for us! We took a quick detour to the grocery store to stock up on Bare Natural Apple Chips, olives, and GT’s Kombucha. We ROCK!!!