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!

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)

Cheese

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.

Dinners:

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.