Detox and Rest

I've been steadily changing my diet since January. I did the Whole Living three week detox and LOVED it. The food was great and I lost nearly 12 pounds! But of course, my lousy eating habits returned and I let things go, eating too many carbs and too much sugar for my personal needs.

Then three weeks ago I started going to boot camp four mornings a week at 6 am. I am seeing results in terms of toned arms and some lessening in inches but the scale still has not moved.

So yesterday I began a five day detox with my coach. It's a protein and veggie based detox really just designed to eliminate foods for a while that are known to cause inflammation.

No sugar, no grains of any kind and the only fruit allowed, apples and pears.

So far so good. I'm most of the way through day two. I was really hungry yesterday but today less so.

I was a little worried about still having enough energy for boot camp and that's been no problem so far, and I guess that's no surprise with all the protein I'm getting.

I've been thinking about what comes next, after day five. I think I'd like to keep everything the same (it's how I feel best honestly) but add back in banana and other fruits. I miss my banana in my morning protein shake.

Speaking of shakes and smoothies, check out this great article at All Things G & D for a great recipe and idea for green smoothies. I'm going to try it once I can have bananas again!

A friend asked if I could publish a meal I made the other night which is so easy and yummy.

So here it is.

Coconut Chicken and Veggies

1 cup cooked chicken (I use either chicken I shred from a rotisserie chicken or I quickly cook up a frozen chicken breast)
1 -2 tbsp coconut oil
1 cup asparagus chopped
1 cup sliced crimini mushrooms
1/2 c chopped red, orange and or yellow bell pepper
1/2 c sliced zucchini
salt and pepper to taste.

If you have a rotisserie chicken just shred off about a cup. If you need to cook your chicken, use 1 tbsp of coconut oil to do so in a pan over medium heat. Season with salt and pepper on both sides.

Once chicken is cooked, remove from pan and cut into bite sized pieces.

Add more coconut oil if needed to the pan then add your veggies. Salt a bit to sweat the veggies.

Stir frequently to prevent browning too much on the bottom. Towards the end of the cooking time, I like mine al dente, add the chicken back in to reheat.

Dish it up and enjoy!

I've also added 1/4 c of tomato sauce, or 1 can of canned tomatoes. You can also add crushed red pepper flakes if you like. Or change up your veggies. Or use garlic and or onion. It's all super easy to customize.

I make this for lunch sometimes as well and you can even add two or three eggs to make a scramble in the morning if you like. Just whisk the eggs in a bowl and then pour over the veggies in the pan. Cook till the eggs are done.

Have fun experimenting!