My January Detox: A Chef’s Food Cleanse, Week 2

By Carolina Santos-Neves

It’s week two and I’ve decided to think of this as the “less sugar in my life” life. Once this month is over,  I plan to incorporate the lessons I’ve learned into my everyday regimen, such as having less fruit on a day when I know I’ll be having wine. It’s all about balance right? 

To my amazement, I’m not craving sweets, or even seeing desserts and thinking, “I must have this now!” Eliminating grains, dairy, processed sugars, starchy veggies and legumes seems to have me feeling satisfied earlier on in a meal, which is surprising; as a chef I’ve been about quality, but as an eater, I’ve also been about quantity.

I do really miss rice, starchy veggies and legumes but it has been fun to cook more at home, and cook with intention. I’ve been making veggie smoothies (thank you NutriBullet), which I thought might be unsatisfying, but in fact, have been yummy, especially when adding ingredients like coconut flakes, avocado, or ginger.

My biggest challenge has been going on dates and not drinking. Even though I’m not a big drinker, it’s nice to have a sip of something at the end of a long week, especially if it’s with someone you’re trying to get to know. So I’ve had two Mezcal-based, no-sugar-added drinks. I’m going to make a concerted effort to do nondrinking activities from here on out.

And last but not least, I have lost about 2 lbs, which feels good. I think any more than that wouldn’t be healthy, but given all the foods I’ve cut out, I’m a bit surprised it hasn’t been more. At the end of the day though, I’m feeling like an improved version of myself and that’s really what I’m going for here.

We shall see how my third week goes. See you then and meantime, check out my Instagram for photos of my creations.

Food & Exercise Diary: Week 2

Friday: 1/6/17

Breakfast

Kale-Coconut Smoothie; 1 cup of Coffee with Almond Creamer; 2 8-ounce glasses of water

Lunch

 Veggie Salad with Soft Boiled Egg, Baby Kale, Thinly Sliced Raw Fennel, Roasted Green Beans, Roasted Brussels Sprouts, topped with Sumac, Lemon Juice and Olive Oil
Coffee with Soy Creamer; 2 8-ounce glasses of water

Dinner

Pan-Seared Garlic Shrimp; Spinach Salad with Raw Kohlrabi, Toasted Pumpkin Seeds, Roasted Cauliflower with Herb Vinaigrette; 3 8-ounce glasses of water

Exercise: 55-minute cardio dance class and walked, totaling 3.28 miles

Saturday: 1/7/2017

Breakfast

Almond Butter-Coconut Smoothie; 1 cup of Coffee with Almond Creamer; 2 8-ounce glasses of water

Lunch

Tossed Arugula Salad with Roasted Turkey, Hard Boiled Egg, Broccoli, and Roasted Zucchini; 2 8-ounce glasses of water

Dinner

Yellowtail Crudo over Artichoke Puree, Crispy Kohlrabi; Roasted Brussels Sprouts;
1 Mezcal on the Rocks; 3 8-ounce glasses of water

Exercise: 55-minute cardio dance class and walked, totaling 7.32 miles

Sunday: 1/8/2017

Breakfast
Avocado Ginger Coconut Smoothie; 1 cup of Coffee with Almond creamer; 2 8-ounce glasses of water

Lunch

Arugula Kale Salad with Roasted Chicken, Spicy Broccoli, Sprouts, Marinated Mushrooms and Miso-Ginger Dressing; 2 8-ounce glasses of water

Dinner
 Roasted Cinnamon Brussels Sprouts with Tahini-Lemon Dressing; Kale Salad with Crimini Mushrooms and Toasted Sesame Ginger Dressing; Roasted Green Beans with Caramelized Onion &  Toasted Almond Sauce; Turmeric Ginger Elixir; 3 8-ounce glasses of water

Exercise: 65-minute full body workout and walked, totaling 2.79 miles

Monday: 1/9/2017

Breakfast
 Spinach-Avocado Smoothie; 1 cup of Coffee with Almond Creamer; 2 8-ounce glasses of water

Lunch
Seafood Ceviche; Lamb Shoulder Barbacoa; Avocado;
2 8-ounce glasses of water

Dinner
Shrimp Moqueca; Roasted Broccoli; Bibb Lettuce Salad; 3 8-ounce glasses of water

Exercise: 55-minute cardio dance class and walked, totaling 4.79 miles

Tuesday: 1/10/2017

Breakfast

No breakfast (full from night before); 1 cup of Coffee with Heavy Cream; 2 8-ounce glasses of water

Lunch

Veggie Curry with String Beans, Cauliflower, Broccoli, Baby Zucchini; 1 can Sardine in Oil Filet
2 8-ounce glasses of water; 1 Turmeric Latte with Almond milk

Dinner

Kale Salad with Broccolini, Pumpkin Seeds, ½ Avocado, 1 Soft Boiled Egg, 3 ounces Smoked Salmon; Crispy Brussels Sprouts
3 8-ounce glasses of water

Exercise: 55-minute cardio dance class and walked, totaling 2.04 miles

Wednesday: 1/11/2017

Breakfast

Poached Egg; 1 cup of Coffee with Almond Coconut Creamer; 2 8-ounce glasses of water

Lunch

Quinoa Bowl with Roasted Brussels Sprouts, Kale, Pan Roasted Salmon and Chimichurri Sauce; 2 8-ounce glasses of water; 1 latte

Dinner

Miso Soup; Edamame; Tuna & Avocado Salad with Ginger-Carrot Dressing; 3 8-ounce glasses of water

Exercise: 55-minute cardio dance class and walked, totaling 6.24 miles

Thursday: 1/12/17

Breakfast

Kale-Coconut Pumpkin Seed Smoothie; 1 cup of coffee with Almond Creamer; 2 8-ounce glasses of water
Americano Coffee 

Lunch

Spinach Salad with Curried Cauliflower, Pomegranate Seeds, and Oven Roasted Salmon topped Za’atar & Tahini Lemon Dressing; 1 8-ounce glass seltzer water

Dinner

Kale Salad with Sliced Avocado, Ginger-Sesame Dressing; Pan Seared Turkey Meatballs Over Veggie Curry Puree; Simply Roasted Brussels Sprouts; 3 8-ounce glasses of water

Exercise: 55-minute cardio dance class and walked, totaling 6.41 miles