Cleanse Day 1

And the Cleanse has begun!!!

 

Throughout the day I drank 64oz. of water with fresh lemon.

 

Breakfast Smoothie:

1/3 c. Frozen Blueberries

1/2 c. Frozen Strawberrues

2 c.    Fresh Spinach

1 c.    Almond Milk

 

Very basic but also delicious.  I sipped on this on my way to work at 8am and felt satisfied for breakfast. 

 

Snack:

I started to get hungry for a snack around 10:30am so I decided to have a medium organic Honeycrisp Apple.

 

Lunch:

Last night I made Gluten-free, Dairy-free, Soy-free Turkey Chili so I would have something to bring to work for lunch today. 

 

Turkey Chili - Serves 8

Ingreedients:

2 Tbs.  extra virgin olive oil, divided

1lb.      ground turkey breast

1         large onion, chopped, organic if possible

1-2       jalapeno(s) seeded and finely chopped (depending on your spice preference)

2         fresh garlic cloves, minced

2 Tbs.  chili powder

1 Tbs.  ground cumin 

1 c.     organic vegetable stock

15oz    organic tomato sauce

15oz    organic diced tomatoes, including liquid

15oz   organic black beans, drained and rinsed

15oz   organic cannellini beans, drained and rinsed

15oz   organic  red kidney beans, drained and rinsed

Sea Salt

Black pepper

 

1. Heat 1 Tbs. extra virgin olive oil in a large pot of dutch oven over medium-high heat.  Add turkey breast, a pinch of sea salt and black pepper; cook until no longer pink, about 8-10 minutes. Remove and drain. 

 

2. Heat remaining oil in pan on medium heat, add onion and cook until translucent, about 10 min.  Add jalapeno and saute for additional 5 minutes, then add garlic for about 1 minute.  Add the turkey, chili powder, cumin and sea salt and pepper to taste, mix well. 

 

3.  Add vegetable stock, tomato sauce an diced tomatoes, bring to a boil and reduce heat to simmer.  Add beans and simmer for 2 hours. 

275 Calories, 36g Carb, 5g Fat, 23g Protein, 5g Sugar

I enjoyed a nice warm cup of Green Tea for my afternoon snack on this cold day.

Dinner:

Roasted Vegetable Quinoa and Chicken Breast - Serves 4

Ingredients:

Vegetables:

1         green pepper (organic), roughly chopped

1         red pepper (organic)

1/2      green zucchini (organic)

1/3c.   red onion, roughly chopped

1/2      bunch asparagus tips, cut into 1 1/2" pieces

Pam Spray

Quinoa:

1 c.     Rainbow Quinoa, rinsed and drained

2 c.     organic vegetable stock or broth

Chicken:

2         6oz chicken breasts, cut in half lengthwise

Sea Salt

Cracked Black Pepper

1 Tbs. Extra Virgin Olive Oil 

1.  Preheat oven to 400°F. Combine vegetable stock and quinoa in a saucepan and bring to a boil. Cover and reduce heat to simmer for 20 minutes until quinoa sprouts and liquid is absorbed.  

2.  Spray a large baking sheet with pam spray, and spread all vegetables except asparagus tips on pan.   Spray with pam or mix with oil if you prefer to coat, and sprinkle with sea salt and black pepper.  Roast for 10 minutes.  Add asparagus, toss and continue to roast for 10 more minutes.  

3.  Heat oil in a medium skillet on medium heat.  Sprinkle chicken breast with sea salt and black pepper.   Add chicken and cook for about 5 minutes per side until golden and internal temperature reaches 160°F.  

4.  Mix Quinoa and vegetables together in a bowl.  Slice chicken and serve over Quinoa.

320 Calories, 37 Carbs, 7g Fat, 28g Protein, 2g Sugar

I am not an expert, and I am sure I broke some cleansing rules.  But I am satisfied after this day of cleansing and am looking forward to what tomorrow holds!

Goodnight!