Food Foundation Detox – Week 2

I am happy to report that I survived my first week.  Dare I say….it was not as bad as I thought!

Here are a few things to report from the week:

  • I do still need coffee.  Turns out coffee is actually good with just whole milk or half and half.  Who knew!?
  • By the end of day 2, I was a jerk and my belly was not happy with me.  I gave up my fiber supplement for the month as it contains sugar. (This was an unexplainable loss folks.)  I was back to feeling “normal” in both my attitude and digestion by day 4.
  • Could it be possible that my complexion is improving already?  I did also switch to a cool new night creme, so it could be a coincidence.  Regardless, several people have made comments.
  • It is REALLY hard to be the only one in my house that is doing this.  Dave’s food journey is his food journey, so I did not force him to give this a go.  Cooking something different for my boys (hubs included), or a modified version of what I have been eating is pretty rough.  Most nights, I have served what I have served what I have served, and Dave got to benefit from a healthier meal.
  • I am SUPER grateful for my local butcher (go pay him a visit please and support local!), and my CSA because they both allow me the option to keep fresh, high quality food on hand.  I might even incorporate the farmer’s market next weekend.

Recap on things I ate last week:

  • Breakfasts went well.  Nothing life changing.  I did significantly under-boil close to a dozen pastured eggs, which was a crushing blow.  Besides that, I have not been challenged by my options.  Oatmeal with whole milk and applesauce carried me through.
  • Lunch was mostly left-overs and salads.  Generally, I struggle with getting my lunch packed up before heading out for the day, then find myself snacking on unhealthy things while I am out.  This week, I realized that it only takes a few minutes to plan ahead, and bring both snacks and a hearty lunch.  Victory.  When I was home for lunch, it usually looked something like this: IMG_4103
  • I stuck to the dinner plan.  Wins included my very favorite whole chicken in my crock pot which fed us for a few nights, and also was added to a few lunch salads throughout the week, meatballs (seared in bacon grease, then baked through), chopped salad with quinoa/apples/sweet potatoes, and the chipotle chicken sweet potatoes (no image because I ate them too fast).   All recipe links are in previous week’s menu.                                                                        IMG_4088  IMG_4094IMG_4107
  • The only dinner that was not a hit was the pho/shrimp soup.  I put in too many spices that competed with the flavor of my broth, and it was HOT that evening which made consuming soup less than ideal.  I might try it again with some corrections.

Here is what is on the menu for this week.  Only including links to dinners.  I will post what worked and did not work for breakfast/lunch in my recap next week.

Monday:  Steak fajitas.  I will have this without tortillas, maybe over salad or rice.  I will use the meat for lunch the first few days of the week.  I got a massive portion to supply meat for a few meals and lunches.  Cook once, eat multiple times y’all.

Tuesday:   Fajita bowl with leftover steak, beans, avocado, cheese.

Wednesday:  Salmon with mango/avocado salsa and zucchini spears.

Thursday:  Chicken avocado burgers.  I will have some yummy artichokes to accompany the burgers.

Friday:  Quinoa with paprika chicken and asparagus

Saturday: Fish tacos in lettuce wraps.  You guys, this fish with the avocado sauce is SO amazing.  I typically make fresh corn tortillas, but not this go-round.

Sunday:  This will be an adventure, but going to give some crockpot curry beef stew a try.  I adore this blogger, and almost everything I make from her collection is awesome.

Share your favorite clean recipes in the comments if you have found things that you love.

Eat well this week friends!


Food foundation detox, Week 1

How has it been almost a year since my last post?!?!  It has been an exhausting year, but still so good.

Cliff notes version of my last year…My tinys are bigger, I am no longer working full time in corporate america, and I am ready for another real food reset.

I recently met a fabulous gal named Jessica who is a nutritionist, and real food enthusiast.  She offers a guided month long detox with no additional supplements required, and I have jumped on for her program that starts on June 22nd.  It is a bit more intense than the one I did a few years ago, and it is also longer.  Given my previous dive into the real food deep, I feel prepared.  This time though, NO sugar of any kind, and also no alcohol.  Gulp!

food foundation

In honor of this detox, I am creating menus for the journey.  Here is what is planned for next week:

Breakfast options:

Hard boiled eggs

Bacon (sugar free option found at Whole Foods.  Happy dance!)

Whole fat yogurt with almonds and blueberries

Pancakes. (Can be frozen)  One very ripe banana, 2tbsp coconut flour, 1 tsp vanilla extract, 1tsp cinnamon, 1/2 tsp baking soda, 3 tbsp almond milk or whole milk, 1tbsp butter or coconut oil, 4 eggs.  Blend in blender until just combined and grill up.  I used a cast iron griddle, but I am also aggro about avoiding “non-stick” cooking surfaces.

Pumpkin waffles (Can be frozen)

Oatmeal with whole milk, a spoonful of unsweetened applesauce and almond slivers.

Lunch and snack options will be mostly left-overs, but in addition, I will have these on hand:

Fruit (If I did not have any for breakfast)


Celery with unsweetened peanut butter

Carrots/red peppers/cucumber, celery with homemade hummus

Tuna salad wraps: Tuna, 1/2 avocado, diced, diced red onion, 1tsp fresh lemon juice, pinch of tumeric, pinch of salt all mashed up, and wrapped in large lettuce/chard/spinach leaves.  This can also be served on celery sticks and/or on hollowed out cucumbers.


Monday: Whole chicken in the crock pot. (My fave!!!)  I got a chicken from my local butcher, and will also roast up some zucchini.

Tuesday: Using the remaining chicken, I plan to make a chicken, asparagus, bacon and avocado salad.

Wednesday:  Meatballs, (with sugar free marinara) steamed broccoli with almond slivers and butter, and parm cheese.

Thursday:  Pho with shrimp, carrots and bok choy.  Trying this for the first time, sans “flavoring” packet.



Friday: Chipotle chicken sweet potatoes

Saturday: Left over rice bowl.  Quinoa/wild rice, beans, avocado, remaining chipotle chicken, sour cream

Sunday:  Quinoa, sweet potato and apple chopped salad  (Will cook the quinoa in bone broth)

I should be ok if I stick to the plan, but I am still trying to figure out what I do about my coffee.  My coffee cannot be sweetened y’all.  Drop to a knee on my family’s behalf.