I’m not going to lie. We’ve been a little indulgent lately. A cheeky glass (or 3) of wine on more days than not. Spontaneous brunch dates. Eating gluten more than as just a treat. It’s been a bit all over the place lately. We’ve both been feeling a bit run down, Jared’s also been getting a bit of dermatitis and I’ve been really lacking in energy over the last week.
So we decided that we should do a bit of a detox. Nothing crazy, no fasting, no weird fads or anything of the sort. We’re basically just doing the following things for the next 12 days:
- Cutting out gluten. I’ve already been off it for the most part, but now Jared’s joining me too in the hopes that it will help clear his skin. Gluten intake has been linked to inflammation both inside and outside the body. Jared eats so much bread and pasta, so it will be interesting to see whether it changes anything in him as it did for me.
- Cutting out processed/junk food. This is an obvious one. The more processed the food, the less nutritionally sound it is.
- Cutting out white sugar. I don’t add sugar to anything I eat or drink anymore, I haven’t for over a year now. I really only use raw honey as a sweetener. Jared usually has 2 white sugars in his morning coffee, so we did a deal that he has just one teaspoon of raw sugar instead.
- Limiting our coffee intake to one per day and no later than midday.
- Limiting our red meat intake to 1-2 days per week. Red meat is the hardest animal protein to digest and since we’re trying to give our digestive system a bit of a break, we’re instead replacing the meals with white meat, fish and vegetarian meals.
- Cutting out alcohol to give our livers a bit of a break.
- Increasing intake of wholefoods, vegetables, fruit and good fats to help give our bodies as much nourishment as possible. Plus, the good fats should help Jared’s skin and both of our brain function, mental clarity and concentration levels at uni and college.
- Drinking a minimum of 2L of water a day to help flush out toxins and keep all our cells happy and hydrated.
And that’s it! The reason we’re doing it for 12 days is because that means we include one full weekend (which is where we do most of our indulging), but we’ll be done come next Saturday which is my mumma’s birthday party and I’m just not missing out on having a glass of wine and piece of cake with her! I probably won’t go too crazy that day with treats as I don’t want to completely undo 12 days of goodness, but I definitely still want to be able to enjoy myself completely too.
We’ve completed Day One now and it also happened to be meat free Monday today. Usually Jared will have meat during the day and have a meat free meal with me for dinner. But today he was actually fully cooperative and did an entire day meat free! I was so proud of him!
This is a bit of a snapshot of what we had today – lunch was “fried rice” made from brown rice, Australian quinoa, mixed veggies, chickpeas, organic eggs, gluten free tamari and chilli jam. Our snacks were raw nuts and fruit (pixie apples for him, figs for me).I also baked up a storm yesterday and made my Paleo Pumpkin Loaf and some Grain Free Banana Carrot Muffins (which I’ll post the recipe up for tomorrow) for our week’s breakfasts. Dinner was a simple nutrition packed Satay Veggie Stir Fry. Plenty of delicious veggies, good fats and protein! I even came across some brown rice vermicelli noodles at Woolworths today, which I promptly bought two bags of! I’m not a supporter of big corporations like Woolworths, but I just happened to see it there. I think I’ll have to scope our local Asian grocery stores to find them next time! I think this would be just as nice with some brown rice or quinoa as well, so feel free to have it with that instead if you don’t have any noodles.
It’s 9pm now and Jared’s already in bed. He’s survived his first day of our 12 Days of Feel Good Eating, but was pretty tired. Not from the meals of course, but because we didn’t get much sleep all weekend (oops!). So I think we’ll both sleep quite well tonight and be nice and refreshed for tomorrow!
Have a good night everyone!
- 1/2 cup natural peanut butter*
- 200ml full fat coconut milk
- 1 and 1/2 tablespoons gluten free tamari
- 1-2 red chillis, sliced
- Juice of half a lime
- 1 teaspoon honey (optional)
- 1 capsicum, cut into strips
- 1 zucchini, halved and sliced
- 1 Japanese eggplant, halved and sliced
- 10-12 button mushrooms, halved
- 1 onion, cut into wedges
- 2 large handfuls of snowpeas, de-veined and halved
- 1 tablespoon coconut oil
- Cooked gluten free noodles, brown rice or quinoa.
- On a medium heat, place all sauce ingredients into a small pot and stir until well combined and warmed up. Set aside.
- In a large wok or pan, heat the coconut oil up and sauté the vegetables until soft. To help the veggies cook, add a splash of water and pop a lid on to steam the veggies for 1-2 mins, removing it to mix the veggies around. Repeat until veggies are cooked to your preference.
- Add the satay sauce and stir until mixed well.
- Serve atop some noodles, brown rice or quinoa.