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!


Recipe: Lemon Poppy Seed Muffins with Blackberries

I love summer fruit. The stone fruits are amazing…yes. Blackberries though…they are my very very favorite.

Our neighbor has a blackberry bush that crawls over our fence. I have been eyeing the budding fruit for weeks, and the time finally came on Friday to pick a few! Now…besides just popping them like candy, what could I make with these?!?!

Just a few days prior, another neighbor brought over several lemons from her yard. When I saw them on the counter, the decision was made! Using this recipe for inspiration, I give you…

Lemon Poppy Seed Muffins with Blackberries

Makes about a dozen muffins


2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup oil (I used coconut oil)
1/2 cup organic honey
1 cup whole fat plain yogurt
1 tbsp lemon zest
1 tbsp lemon juice
1 tbsp poppy seeds
24-36 blackberries depending on preference


Preheat the oven to 375, and prepare a muffin pan with olive oil spray or muffin cups.

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. Set aside.

2. In a large bowl, lightly beat the egg with a whisk. Add the oil, honey, yogurt, lemon zest and lemon juice and whisk together.

3. Add the flour mixture to the egg mixture and stir just until combined.

4. Fill the muffin cups half full, then add 2 to 3 blackberries depending on preference. Cover the blackberries with additional batter until almost full.

5. Cook 16-18 minutes, or until a toothpick comes out clean. Cool on a wire rack.

6. Enjoy the flavor explosion.


Optionally, you can drizzle with a honey-lemon juice-powdered sugar concoction. I just added enough of each item until it tasted amazing, then I spread a thin layer over the top.

Despite having made these yesterday, they are all gone.