Monday, June 29, 2015

Sugar Detox: Week One Complete

I will keep this short and sweet. Not too much to say about week 1 of the 8-week sugar detox.

We cut out high fructose corn syrup this week. There were certainly some areas we struggled with (Starbucks for me, soda for my son and husband).  The girls were really the easiest, although they are carb-loaders, so I think this coming week when we start to remove refined white flour from our diet, will be much more difficult for them.

Surprisingly (thanks to Trader Joe's), I am not finding the healthier eating habits to be significantly more expensive. In addition to removing HFCS from our diet, we are making a concerted effort to eat non-GMO, organically & responsibly cultivated, locally grown (if possible), non-processed foods.

This has resulted in a few unexpected changes:
  • We waste less food. I do not find as much food that needs to be discarded because it has gone bad when cleaning the refrigerator or pantry to put groceries away.
  • We snack less. Less convenience foods mean we only snack when we are really hungry because of the effort it takes to make the food.
  • We have fewer leftovers. We are specifically eating less meat because organic, responsibly raised meat is important to us and tends to be more expensive. So at dinner we fill up on side dishes and vegetables rather than 2nd and 3rd helpings of meat.
So, in addition to removing refined white flour (and continuing to remove HFCS) from our food life, we are also starting to juice again. Now that my NutriBullet is repaired, we have set a goal of replacing 3 breakfasts per week with a NutriBlast. I am also trying NutriBlast recipes for diabetes control and to encourage healthy sleep.

So my favorite meals this past week:
  1. Breakfast Scramble with Eggs, Spinach, Onions, Mushrooms and Cheese
  2. Chocolate Banana NutriBlast (recipe: 2 frozen bananas, 8 oz almond, dairy or coconut milk, 1 tbsp honey, 1 tbsp cocoa powder). Perfect for sweet cravings after dinner.
  3. Chicken tacos with fresh tortillas, black beans, pico and jalapenos.
  4. Veggie platter with homemade ranch dressing (1 cup mayo, 1/2 cup sour cream, lemon juice or white vinegar, garlic, salt, pepper, chives, dill, and parsley..then add buttermilk to achieve desired consistency).  Warning-I always make a double batch because it goes FAST.
I look forward to updating you all next weekend!  Headed to Trader Joe's on Tuesday to pick up our weekly goodies!

Blessings,
Meri

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