Arbonne 30-Day Detox – Day Three

Still alive!

Most of us anyway….. more or less.

Brian’s having a bit more trouble with the whole ‘detox’ thing today.  I think partly he’s just being a bit pig-headed and letting himself get hungry.  I also think he’s having a bigger letdown from the sugar than I am.  I’ve been trying to limit my sugar for a while now, so I don’t think I’m having such an issue with detoxing from sugar.

We tried to mix it up a bit at breakfast this morning with unpleasant results.  Brian is of course blaming Pinterest.  I saw a recipe for Pancakes using the Arbonne Vanilla Protein powder and thought they looked… interesting.  The only thing in the recipe that was different from the shakes was the addition of one egg. One egg doesn’t add many calories and then you’ve got all the good things in eggs, so it seemed like a reasonable substitution.  Too bad it didn’t taste so good.

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Yep, that’s a side of bacon.  You just hush! 

Arbonne Blueberry Vanilla Pancakes

Ingredients:

2 scoops Arbonne Essentials Vanilla Protein
1 scoop Arbonne Fiber Boost
1 large Egg
1 tsp Baking Powder
1 tsp Swerve Sweetener  (I’D SKIP THIS)
1/2 cup Blueberries
2 TBS Almond Milk

Directions:

  1. Combine protein powder, fiber boost, egg, and stevia, stir to combine. Add almond milk and whisk until smooth. Gently fold in blueberries.
  2. Grease griddle with coconut oil or spray with cooking spray. Heat griddle to medium.
  3. Pour batter onto heated griddle and let cook for 2 minutes or so until bubbles start to form. Flip over and let cook for another 2 minutes.

I think it was the sweetener that made them taste so… funky?  The texture was perfect and they cooked just like regular pancakes, but there was this bitter aftertaste.  I think I’m super sensitive to stevia and erythritol.  I’ve added it to other baking in the past and Mom and Brian say they can’t taste it, but I think it’s overwhelming.  So maybe it’s just me.  I’d like to try the pancakes again, but leave out the sweetener next time.  I’ve also seen a recipe for muffins using a similar recipe that I’d like to try with the chocolate protein mix.

The tea is dull, but my Arbonne rep said no to honey, so it’s just going to have to stay dull for the time being.  I may try to find some mint leaves to add to it… I’d just like a bit more flavor.  I think it would be good iced though.

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I like the Citrus Fizz Sticks with the Digestion Plus.  It turns an ugly color, but it tastes pretty good over ice.  I’ve been using the Fizz drink for an afternoon snack.  Today I had some cashews and a bit of sausage too.  Since Brian and I split a serving of the pancakes we were both hungry earlier today.

Dinner was awesome, if I do say so myself.  I found a recipe on (where else?) Pinterest that was similar to a recipe I already make… so I tweaked it just little to come up with something in the middle.

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Slow Cooker White Chicken Chili

Ingredients
  • 2.5 lbs Chicken, shredded*
  • 32 oz Chicken Broth
  • cans Great Northern Beans
  • 8 oz Cans Diced Green Chilies
  • 1 Onion, diced
  • 1 Tbl Garlic, minced
  • 2 tsp Cumin
  • 1/4 tsp Pepper
  • 1 Tbl Salt
  • 2 Cups Chicken Broth
  • 1 Cup Coconut Milk
  • 1/3 Cup Cilantro, chopped
Instructions
  1. Place the chicken, beans, chilies, onion, garlic, cumin, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
  2. Add the cilantro to the soup just before serving.

*You can use frozen chicken breasts and just shred them in the pot with a pair of forks once they’re cooked though.

———-

I wasn’t real sure about the whole coconut milk thing.  My original recipe didn’t call for coconut milk, but I have seen other similar recipes use coconut milk…. so… maybe?  I didn’t want to ruin a whole batch if it was gross, so I made the chili without the coconut milk and then added a little to one bowl.  It was actually really good.  Even Mom and Brian liked it. The coconut milk has a light flavor… almost more of a smell than a taste… like Thai food. It works really well with the green chilies, surprisingly.  The coconut milk also adds a slight creaminess to the chili.  Don’t worry that this is going to make the chili sweet… it doesn’t, but it does add another interesting note of flavor.

So three days down… I’m doing okay with this whole detox thing.  I like the Vanilla Protein Shake Mix and the Fizz Sticks.  The tea isn’t exciting, but it certainly isn’t bad. The Fiber Boost and the Digestion Plus can be added to either the shake or the Fizz drink and they are hardly noticeable.  There are enough components to the detox that I feel like I’m doing something, but not so much that it’s overwhelming or confusing like some of the other programs that I’ve tried.

I’ve tried Weight Watchers and it felt like such a chore… I did it before the app came along, so everything had to be looked up and logged by hand.  I found it  time consuming and frustrating.  I liked that it gave me a better understanding of the amount of calories that I’d been consuming, but it still seemed tedious to calculate every Point.  It was also easy to get into the habit of ‘banking’ Points (ie starving) and then blowing all your point on ice cream later.  Not the healthiest meal plan… but technically, I was keeping within my Points.

I’ve also tried Slim Fast…. “Drink these shakes, don’t eat food!” Easy to follow, but boring as hell.  Not a life change… just something to survive until you drop a few pounds, but then gain them back instantly when you eat food again.  (Great business model though.)

I did pretty well on Atkins… it was basically a Gluten Free diet and the High Fat/Low Carb lifestyle mixed.  I wish I’d understood the effect that wheat had on me back then and I’d probably have saved myself years of health issues.

I’m enjoying this detox because it’s giving me some structure and a routine to help get me back on track.  I know I need to lay off the sugar and the carbs… I don’t think my alcohol consumption is so frequent that it’s an issue, but sure… while we’re at it, lets knock that out too.  The dairy… I miss cheese… cheese makes the world better… but maybe that’s just the allergy cravings talking.  Once the 30 days is up I can see keeping up with the shakes for breakfast and occasional lunches.  Hopefully, too, I’ve gotten back in the swing of making healthier meals again.  Living in that RV and traveling really let me go off the rails.

So…. so far so good.  Follow on Facebook and Instagram to see weird and interesting updates throughout the day!

 

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Deliciousness from Disney’s Boma Restaurant

I have a kitchen!  More or less…. I’m just missing some crown molding and countertops.  I have the old countertops sitting on the new cabinets so I’m not completely topless. 🙂

Living in the RV worked great for our situation, but I’m really happy to have room to move around again…. and a real kitchen.  I missed my kitchen.  I’m so excited to be able to really cook again!  We’ll keep using the RV for work and travel, but I don’t see full time RV/Tiny House Living in my future.

We’ve been super busy getting things organized and settled for the past few weeks.  To celebrate our eighth wedding anniversary Brian and I decided to skip town for a couple of days and celebrate at Disney.

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I love pretty much everything about Walt Disney World, but as a foodie who can’t eat gluten, Disney is food heaven.  Brian makes reservations at as many of the Signature Dining restaurants as he can and we eat, walk, ride a few rides, walk, eat some more…. waddle to the next ride… wait in line… ride…. eat again.   It know it sounds unhealthy…. I’m not recommending this as a diet plan or anything, but its fun for a few days.  (I actually lost a pound instead of gaining the ten I expected!)

One of my absolute favorite places to eat in Disney is at the Animal Kingdom Lodge. Boma – Flavors of Africa – “Resembling a lively African marketplace, this restaurant features all-you-care-to-enjoy buffets at breakfast and dinner.”IMG_8090

Now, I know we GF people hear “buffet” and think “certain death,” but Disney is really pretty good.  I’m not going to die if I get into gluten, I’ll just wish I would, but I know there are some people that end up in the ER after being glutened.  I wouldn’t risk a buffet if I was them, but I personally feel pretty safe at the Disney buffets.  The gluten foods usually seem to be fairly separated from the GF items and the staff behind the buffets keep an eye out for spills and potential cross-contamination with spoons.

Even though Brian and I have eaten at Boma several time, I still ask to have the chef walk us through the buffet.  Each time there has been something that caught me by surprise as being GF or NOT being GF.  It’s always better to ask… and the chefs are so nice!

My favorite dish at Boma is the Bobotie.  According to Wikipedia, Bobotie, pronounced ba-boor-tea, is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping.  This time I remembered to snap a picture of the tag with the dish so I could remember what to google when I got home.  I found this recipe on Mad About the Mouse.  It seemed pretty close, so I decided to give it a try as soon as I got home.

Okay, hear me out… I know you’re going to take one look at the ingredients and think I’ve lost my marbles… but you’ve just gotta trust me on this one.  It’s delicious.  I know, I know… Sugar?  Raisins and ground turkey?? Together?!  I swear…. it’s delicious.  The curry, cinnamon and coriander combine with the eggs and meat for a delicate sweetness that you can “smell” in the back of your throat.  Much like Thai food, its not so much of a “nose” smell, as a “throat” smell.  That sounds weird, but there’s no better way to explain. You’re just gonna have to trust me on this one.

The following recipe, as I’ve said, is from Mad About the Mouse.  I decided to actually follow the recipe once before I started messing with it.  The Bobotie that I had at Boma last week had red and green peppers in it…. I’m sure because Brian picked them out and left a pile on my plate.  The sign said there were mushrooms and I don’t remember any raisins or almond slivers.  Most of the recipes that I’ve seen call for crumbled up slices of bread, but it is definately GF at Boma, so they’re either using GF bread or not using bread at all.  The bread is crumbled up, so I can’t say for sure one way or another, but I’d think that the eggs and meat might need the bread to help bind everything together.  I used Canyon Bakehouse GF bread.  Next time I’ll try leaving the bread out and see how it goes.  I’ll also omit the raisins and almonds (Brian doesn’t like them either) and add one cup of diced red and green peppers instead.  I think the peppers added a lighter sweetness that I liked better than the raisins.  (The raisins were good, but my tastebuds really wanted the peppers since that’s how it tasted before… you know how it is.)

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Bobotie

Ingredients: 

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1/2 cup minced carrots
  • 1 teaspoon minced garlic
  • 1 teaspoon cinnamon
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 2 tablespoons rice wine vinegar
  • 2 pounds ground beef or lamb (I used ground turkey)
  • 3 slices white bread, crumbled into pieces (I used Canyon Bakehouse GF bread)
  • 1 1/2 cups heavy cream
  • 1/8 cup sugar
  • 1/2 cup blanched, slivered almonds
  • 1/4 cup seedless raisins
  • 1/4 cup golden raisins
  • 4 large eggs
  • 1/2 cup milk
  • Salt and pepper to taste

Preparation:

Preheat oven to 325º.

Heat oil and cook onions, carrots and garlic in a large pan over medium-high heat, cooking until caramelized, around 5 minutes.  Once caramelized, reduce heat to medium and add cinnamon, ground coriander and curry powder.  Stirring well to coat the onions.

Using the rice wine vinegar, and simmer, scraping the bottom of the pan to deglaze.  Add ground lamb or beef, cook breaking the meat into smaller pieces.  Continue cooking until meat is done, spooning out the excess grease, leaving about 1 tablespoon.  (Since I used the ground turkey there wasn’t enough grease to bother.)

Pour the meat mixture into a 13″ x 9″ casserole dish and let cool slightly.

Add crumbled bread and 1 cup of cream, stirring to mix well.  In a small bowl, combine sugar, raisins and almonds.  Add mixture to the meat.  Season to taste with salt and pepper.

In a separate bowl, whisk together eggs, remaining 1/2 cup of cream, and milk.  Pour the custard mixture over the meat mixture to form the topping. DO NOT MIX.

Bake 40-45 minutes until golden brown.

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Let me know if you try it and what you think!

 

Cranberry Relish

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Grandma’s Cranberry Relish

  • 1 – Navel Orange (Thick skin, no seeds)
  • 1 package 12oz – frozen cranberries
  • 1 c. – Sugar
  • ¼ – Lemon (Whole thing, skin and all)

Cut orange and lemon into cubes (skin and all). Chop frozen cranberries in food processor, add oranges and lemon to mix, chop until small (rice sized) chunks.  Stir sugar into the cranberry mixture.

Refridgerate overnight.  (No, seriously…. it’s not about getting it cold, don’t just stick it in the freezer!  It needs time to let the sugar disolve and the the juices to… juice.  Trust me.)

Serve chilled

Flaky Gluten Free Crust

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Forgive the poor picture… We ate them all before I could take a good photo! 

I don’t do well in confined places… I really do need supervision.  When I’m trapped inside (without satellite tv) I usually end up baking.  Why couldn’t I compulsively exercise or something healthy?  Nope, not me… I gotta bake.

Mom and I bought a gigantic jar of cherry pie filling from a farmers market while we were in Door County, WI and it was just calling to me… ‘bake me!’

I saw this recipe for Cherry Hand Pies from Wicked Good Kitchen and it’s been roaming around in the back of my head for a while…. ‘bake me.’

Right now I’m living in an RV and traveling all over the universe… okay, just the Northeast, but anyway…

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Another terrible pic, but look at that flaky deliciousness! 

I didn’t have all the ingredients called for in the crust recipe from Wicked Good Kitchen. I’m bad about not following directions… they’re just suggestions anyway, right?  I figured I could substitute Cup4Cup Gluten Free Flour for WGK’s flour recipe.  Annnddd?  It worked!

I’ve made a number of recipes from Wicked Good Kitchen’s blog and they’ve all turned out delicious, so I’d bet this crust would have been super delicious if I’d actually followed the recipe…. but since I’m lazy and living with an under-stocked kitchen at the moment… I’m really pleased with how this crust turned out.  I’m already imagining using it for other pies.  It turned out flaky and tender….buttery…. so good.  No one would ever guess this was gluten-free.

 

Flaky Gluten Free Crust 

Ingredients

  • 2¼ cup Cup4Cup Flour
  • ¼ teaspoon baking powder
  • 1 cup chilled unsalted butter
  • 1 8-ounce package chilled cream cheese
  • 1 tablespoon granulated cane sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt

Preparation

In a medium bowl, whisk together flour and baking powder; set aside.
Using an electric stand mixer fitted with paddle attachment, lightly cream together butter and cream cheese. Beat in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated.
Wrap dough tightly in plastic wrap and refrigerate at least 1 hour or overnight. Thaw a few minutes to allow dough to become pliable before rolling and using in recipes. Roll out dough on lightly floured work surface with a lightly floured rolling-pin.
Makes enough pastry for two 10-inch pies or one 10-inch pie with double crust.
Bake according to pie recipe instructions.

Grain Free Waffles

 IMG_7843I’ve been craving waffles lately, but I want to stay grain free.  After some searching around on Pinterest I found a few promising recipes…. I tweaked them a bit and came up with this recipe.  They taste wonderful and they should be perfect for the Wheat Belly lifestyle.
I have also tried this recipe with applesauce in place of the banana, since Brian doesn’t like banana…. it  tasted pretty much the same to me, but Brian said he could tell the difference…. less banana-y.

Grain Free Banana Waffles

INGREDIENTS:
  • 3 eggsGrain Free Waffles, Gluten Free
  • ½ cup almond meal
  • ½ cup cashews nuts
  • ¼ cup coconut flour
  • ⅓ cup milk
  • 1 banana (or 1/4 c. applesauce)
  • 3 tbsp butter (or coconut oil)
  • 1 tsp baking soda
DIRECTIONS:
  1. Preheat the waffle iron.
  2. In a food processor chop the cashews nuts.
  3. Add all the others ingredients and blend until soft.
  4. Grease the waffle iron.
  5. Scoop the dough in to the middle of the iron, be careful not to overfill.
  6. Bake for 3 minutes or until golden.

Detox Day 3: Shaken

Day Three of the 10-Day Grain Detox Challenge:

I finally found one of the breakfast shakes in the Wheat Belly 10 Grain Detox book that I sorta, kinda like.  I wouldn’t call it yummy… but it’s not bad.

IMG_7902Brian couldn’t make it through the Mocha Coconut Shake on day one.  In retrospect, it might not have been so god-awful if we hadn’t used the raw potato and pumpkin seeds. (Sounds awesome, huh?)  You have the choice of raw potato or green banana to introduce prebiotics into your poor, grain abused tummy.  (Not the same thing as probiotics… we’re taking those in pills.) Since Brian isn’t a fan of bananas we made his shake with the potato… and it tasted like dirt… There’s just nothing nice to say about it.  It was a Dirt Shake.

I had the Tropical Storm shake on the first day.  I
used the green banana and the overall taste wasIMG_7904 much improved by the pineapple chunks.  On Day 2 & 3 we switched the pumpkin seeds for sunflower seeds and that really helped eliminate the grainy texture.

Day Two Brian got up early and grabbed breakfast before I could make him another tasty shake.  It was just eggs, so it was totally on the detox plan, but I was sad not to have a Shake Buddy.

Today is our 8 Year First-Date Anniversary, so I made us shakes in fancy glasses with pretty straws…. and forgot that despite the fact that I was on my third day of shakes (and I use IMG_7920Coconut Oil all the time) that this was only Brian’s first shake….. and that maybe 1/4 cup of coconut oil might cause him a bit of stomach discomfort…. Happy Anniversary!
I’m pretty sure he hates me now.
At any rate…. Day Three… we’ve made it this far… more or less (don’t ask Brian’s opinion on the whole thing right now).

We’ve gotten a strange Mid-February heat wave, so we’re making the most of it by grilling some steaks tonight.  Woo Hoo, Carnivores!

 

 

Gluten Free Cinnamon Biscuits

Ever since Brian made the “Happy Accident” Buttermilk Biscuits I’ve been plotting a version with cinnamon.

We debated different ways of incorporating the cinnamon… mixing it in with the dry ingredients or making half the batch of dough with cinnamon and the other half without and then twisting them together…. (This was my idea… Brian looked at me like I was stupid….) Finally we agreed to try rolling the dough up with a cinnamon & sugar filling.

The first batch we made with regular white sugar and cinnamon, but next time I would use brown sugar, cinnamon and butter… just for a bit more…. well… butter and sugar… duh.

Raisins and pecans would be a good add-in too…. if Brian didn’t hate raisins and pecans…

Gluten Free Cinnamon Biscuits

Cinnamon Biscuits

Ingredients

  • 2 1/2 cups Cup4Cup flour
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 stick  butter, cold, cut into ½-inch cubes
  • 1 1/2 cups buttermilk
  • 1 tablespoon cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup butter, melted

*Optional – Add pecans or raisins to the center before rolling

Frosting

  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Directions

Preheat oven to 425°F.

Using a whisk or food processor, combine all dry ingredients together and mix until wellGluten Free Cinnamon Biscuits blended.

Be sure butter is very cold. Using a food processor, add in the cold butter and pulse until it is incorporated into the dough and it resembles pea-sized shapes. If you do not have a food processor, use a pastry cutter or a fork to cut in the butter.

Place this mixture into a bowl. Using a fork slowly mix in the buttermilk until the dough is formed into a lumpy ball. The dough will be loose. Do not over mix.

Take the loose dough and wrap it in clear plastic wrap. Refrigerate for 30 minutes.

Using additional flour as needed, roll out the dough to 1/4 inch thick rectangle.

Combine cinnamon, sugar and melted butter in a small bowl.  Smear dough completely with the cinnamon/sugar/butter mixture.

 

Starting at the narrow end of the rectangle, gently roll the dough into a log.  Slice the roll into 1 1/2 in sections and space evenly on a cookie sheet.

Bake for 15 minutes or until golden brown.

Meanwhile, combine the powdered sugar and milk to make a thick frosting.  You can frost the rolls while they are still hot from the oven and the frosting will melt into the rolls, or you can wait until they have cooled a bit and the frosting will harden on top… or, you can do both!

Enjoy!