Today is the last day of our 10 day detox.  I have to say that I have been feeling really great physically, as long as I have had enough to eat.  I feel lighter and slimmer, and my mood has been stable and positive (I was feeling overly emotional and overwhelmed before the detox began).  I am more present and focused while teaching my yoga classes and I feel stronger and more energetic while taking yoga classes (especially not getting lightheaded in hot yoga).  Overall I have found this experience to be a wonderful way to get back into healthful eating patterns and most of all, to observe how I feel and notice how I ate before and to see what positive changes I can make to my diet to carry on after the detox is over.  

Examples of What We Ate

Breakfasts:  Oatmeal/cinnamon/almond milk/sunflower seeds; rice noodle soup; quinoa with nuts
Lunches:  Dinner leftovers, gluten/dairy/meat-free soups - think lentils or other bean soups, vegetarian chili, etc.

Snacks:  Quinoa; rice; fruit; nuts and raisins; falafel chips with hummus, guacamole, or salsa

Dinners:  Balsamic roasted broccoli/grilled salmon/quinoa
-Brown rice pasta/tomato sauce/green pepper/spinach/roasted garlic (pictured)
-Cajun spiced shrimp with lime juice/black forbidden -rice/steamed green beans
-Spaghetti squash topped with black beans, green peppers and salsa
-Roasted acorn squash stuffed with quinoa cooked with garlic and shallot in a miso broth, chopped mushrooms, spinach and pecans
-Southwestern style veggie burger with portobello mushroom “bun” topped with salsa and guacamole and sweet potato fries on the side (roasted with olive oil, salt, pepper and thyme)
-Out to dinner at Viet Thai Paradise:  tofu vegetable pho soup; tofu coconut curry with rice

Observations, Realizations & Notes

• I have noticed that a lot of clean eating websites advocate for no packaged foods whatsoever.  For me this is impossible.  Some people say to make a huge pot of soup and eat it for meals all week.  No.  I can’t eat leftovers past day 2 or 3, it just grosses me out for some reason.  I don't think they are as good frozen either.  If I don’t have variety I start going crazy, craving cheese and bread, and looking at meat and pasta recipes on Pinterest for hours.  I have found that for lunches, either eating leftovers from last night’s dinner or  buying cans and cartons of soups from Whole Foods and Trader Joe’s are the way to go for me.  As long as there are no artificial ingredients and they are gluten/dairy/meat-free, I am not going to stress myself out about it.  I know there is a high sodium content of some of these packaged foods, however, I can select a low sodium version, and I do so much hot yoga that I sweat a ton and I need to replenish my sodium anyway.  Also, cooking recipes is EXPENSIVE!  I am on a certain budget right now and I can’t afford to cook my own recipes every day/every other day.  
• There is no substitute for cheese.  Cheese is one of my most favorite things in life.  Through this detox I have realized, however, that I was consuming too much dairy.  I would have half and half with my coffee and a breakfast sandwich with cheese in the morning, sometimes my lunch would include cheese, and so many of my dinners would include cheese (pasta loaded up with cheese for example).  I am planning on changing my habits to only having dairy a few times  a week, and if I eat it for breakfast, there is no need to eat it for lunch.  I am really excited to have found that I really love plain unsweetened almond milk and a little stevia in my coffee!  Before I was pouring a huge amount of half and half into my coffee and I have found this to be no longer necessary.  Also, in my opinion, vegan cheese is DISGUSTING.  OMG I cannot.  I bought some vegan (soy free) mozzarella after searching on the internet for suggestions for cheese substitutes that taste good and taste like cheese.  It tastes like a vegan’s armpit and just seemed like a cruel joke that I did to myself.
  
• I don’t need to eat as much gluten as I have been.  I consider myself to be very lucky that I do not have a gluten allergy or intolerance.  However, I have been reading about how packaged wheat products are so overly processed and stripped of nutrition.  I believe there to be value in this knowledge.  And I do agree that I feel less bloated and slimmer without wheat.  That’s reason enough for me to cut back.  HOWEVER, pasta is one of my very favorite foods in life.  During this detox I tried brown rice pasta and ughghhgh it is just not the same.  I believe I must have been an Italian grandmother in a past life.  I am in love with pasta and Italian foods and they are my very favorite meals to cook.  I am going to cut back my pasta intake to maybe once a week, and not eat an English muffin (all natural from Trader Joe’s, of course) every day for breakfast
  
• I need meat for energy.  For protein needs during this detox we have experimented and eaten quinoa, different kinds of beans, tofu, tempeh, different kinds of nuts.  However I have felt like my energy level could be higher.  I have gone to a wonderful acupuncturist in the past who once told me I was blood deficient and to eat more red meat.  I need it for energy and for my physiological makeup.  From here on out I do plan on eating red meat once per week for the health benefits.  I would like for at least half the days of the week to be vegetarian, and I realize the impact on the planet from cutting back on meat.
  
• The sugar thing is true.  I had read that once you cut back/stop eating sugar, you don’t crave it as much.  The only sugar we have had is natural sugar found in things like raisins and fruit.  I am not really craving sugar, a freshly baked muffin sounds great though (and cheese! pasta! butter! lol).  I realized even just having a mug of hot chocolate or a Skinny Cow ice cream bar every night is too much sugar for us.  So moderation, people!  I recommend reading this excellent explanation of sugars by Kris Carr.
  
• I feel better mentally/emotionally, and less moody when I am eating healthier.  I think due to not consuming sugar (which spikes your energy levels up and down drastically), meat and dairy (no animal hormones), gluten (I’m sure it does something), or alcohol (a depressant that feels like an upper then becomes a downer, and it also messes with your blood sugar and metabolism), I feel more positive in life, less depressed and anxious (actually not at all), and more productive.
  
• I am so sick of oatmeal.  Even when adding nuts, seeds, spices, cinnamon, almond milk, whatever, it is SO FREAKING BORING to me.  I love having soup or rice/quinoa/grains for breakfast, but I need more ideas of quick/easy and healthy, gluten and dairy free breakfasts.  Any ideas??
  
• Falafel chips and hummus are my friend!  OMG SO GOOD! 
  
• For Halloween, I am going to eat a chicken empanada, a little bit of candy, and wash it down with a glass or 2 of pumpkin beer.  And I am going to enjoy it and not feel the least bit guilty.  We will see how I feel on Friday morning :)

Thanks for reading!  I would love to hear your feedback on detoxing, nutrition, food and meal suggestions, or any questions or answers you might have for me about any health related topic.  You can leave a comment below or email me:  [email protected] 

Fall is a wonderful time to do a detox and let go of the energy of summer and to rid the body of all those fun summer indulgences.  People have been detoxing for thousands of years, and by doing a seasonal detox, you can become more in tune with nature and your body.  This article from Yoga Journal is a really nice one that explains the concept of detoxing through the Ayurvedic method.  

For me personally, the detox isn’t about deprivation or doing a juice fast or anything like that.  I decided to use the knowledge of nutrition that I have compiled mentally through the years and do a seasonal detox.  There are hundreds of detox plans out there, so even if you don’t have a health background you can research and come up with a similar plan if you so desire, or you could see a nutritionist, Ayurvedic specialist, acupuncturist, or visit a local wellness center for more information on tailoring a plan that works for you.  

For me the concept of “seasonal” is very important.  I don’t follow a strict Ayurvedic diet, but I have studied many of the principles and I do agree with the concept that there are certain foods that are a good idea to eat during certain times of the year.  If you aren’t sure, just Google what produce is seasonal in your area of the country (or world).  And fall is such a wonderful season - think pumpkin, butternut squash (acorn squash, the list goes on), dark greens, root vegetables, hearty soups and stews, for example.  When I learned this simple concept of eating seasonally, I realized why I crave soups in the fall and winter and hate eating cold salads during those seasons.  I recently started making green smoothies and while I really enjoyed them and love the energy and health benefits that they bring, I have realized that this is not something that I can keep up with during the fall and winter months.  However, when I do a detox in the spring, I will definitely incorporate green smoothies.  And if you are a green juicer or smoothie-maker, and still enjoy them in the fall and winter, more power to you!

Detoxing is something personal to you; your body, food preferences, and the season should be considered.  The reason I am doing mine is to feel lighter (both physically and mentally), to have more energy, and to just see how I feel after it is all done.  Not that I don't normally eat or feel healthy, but we all have indulgences and I am a human being who enjoys cheese, chocolate, wine, etc., and I would like to give my system a break.  Thankfully, my husband is very open minded when it comes to foods and health, so he is doing the detox with me.  It is so great to have the support and to have someone go through it with you.  We have not done a real detox in quite awhile, so we decided that we are going to do this for just a week to 10 days.  If we feel wonderful and amazing at the week mark then we will probably continue for the 10 days.  When planning your detox, I think it is so important to not build it up so much in your mind, and to start with something that is manageable, so you don’t get overwhelmed and give up.  Maybe just try 3 or 4 days, then a week or maybe 2 weeks.  Any more than that can be stressful.  Meal and recipe planning is also very important, so you know you will be satisfied and not give up.

Our Detox Plan

No gluten.  No dairy, except small amounts of Greek yogurt for health benefits.  No meat.  No sugar.  Stevia and fruit are fine, but nothing with added sugar like dried cranberries, and no honey or agave.  No processed foods except all natural packaged or canned soup is okay.  Of course no drugs and alcohol.  Limited amounts of caffeine - black coffee on a very tired day is fine.  Fish and maybe an egg or two are fine.  Our detox is pretty simple, and the fact that I designed it to not be so rigid (the black coffee for example) means we will stick to it.  There are so many wonderful things we can have, like fruits, vegetables, rice, noodles that are not made out of wheat, quiona, beans, herbs, spices, healthy oils, nuts, almond milk, coconut milk, and much more!

Roasted Butternut Squash Curry with Garbanzo Beans and Coconut Milk

I made this for dinner for the first night of our detox.  It is seasonal and hearty, and the butternut squash adds a natural sweetness that goes very nicely with the spices.  I served this with black Forbidden Rice, a beautiful aromatic rice, and a small scoop of Greek yogurt on top.


Ingredients
1 butternut squash
2 tbsp olive oil, plus more for sauteeing
sea salt and ground pepper
½ tsp cayenne
½ tsp nutmeg
½ tsp cinnamon
1 small onion, diced
1 red bell pepper, chopped
Small green pepper, jalapeno, or any you prefer, chopped
4 cloves garlic, minced
1 tsp ginger root, freshly grated
1 tbsp garam masala (dried curry spice)
1 can lite coconut milk
½ to 1 can tomato paste (of a 6 oz. can)
1 can chickpeas/garbanzo beans
Chopped fresh cilantro

1.  Preheat oven to 375 degrees F.  Peel the butternut squash, discard seeds and membranes, and chop into small cubes.  In a bowl or right on the baking sheet, toss with olive oil, salt, pepper, cayenne, nutmeg, and cinnamon.  Bake on a baking sheet in oven for 20 minutes.
2.  While the squash is baking, Add olive oil to large saucepan or pot and heat to medium high.  Add onions and saute for 2 minutes or until they start to sweat.  Add the peppers, garlic, and ginger, and saute for another 3 minutes or so, until the peppers start getting soft.  Add the garam masala and mix in.  Pour in coconut milk and garbanzo beans.  You can add the tomato paste to your taste preference, it's more for the color and thickness of the sauce than adding too much tomato flavor.  Stir completely and bring to a boil, then turn down the heat and simmer on low.
3.  Once the squash is done, mix the pieces right into the curry.  You can add any more of the spices, salt, pepper, ginger, and or tomato paste to your taste preference.
4.  Serve (over rice and add Greek yogurt if you prefer) and enjoy!