The first step in my journey to mindful eating was realizing it is OK to be hungry every now and then. This is a daily struggle for me. The weekends have proved to be extremely hard when it comes to not eating when I’m not hungry. I was going to blame my social engagements last weekend but I know it’s all me.
I drink wine. I eat. Especially chocolate.
During this second week though, I found it much easier to be mindful after having practiced the previous week and realizing I won’t actually die if I’m a little hungry. I will be interested to see how this weekend goes.
This leads me to step number two in this journey.
Step number two is learning even more about my body and what it is trying to tell me. In order to do this I need to eliminate common allergens such as dairy, wheat and tough-to-digest foods like meats for a period. Then, after the detoxification period, as I slowly add the foods back I will know what the effects of each type of food are on my body.
I’ll admit, when my friend Michelle mentioned her detox program starting May 1st, I initially decided not to participate because I didn’t want to give up wine for 21 days. Don’t judge, I know it’s bad.
What changed my mind was waking up at 3AM last Friday night (or technically that is Saturday) not sleeping after a work happy hour. I still got to bed by 9:30 mind you, but after a few glasses of wine I don’t ever sleep well. Add the stress of the week on top of the alcohol I was wide awake with a headache knowing I would have to be up bright and early with a very active 2 year old. Warm milk didn’t even help. It was at that time that I emailed Michelle that I would like to join. I’ve never done a detox and I like trying new things so why not?
The gist of it will be simply clean and whole foods. Fruits, veggies, whole grains, nuts and seeds, maybe a few eggs and fish, healthy fats. Sounds like something we have heard of right? A Mediterranean diet!
And this is most definitely NOT a fast because I wouldn’t last two hours on a fast.
Luckily I follow this sort of thing pretty closely so the main changes I will make over three weeks will only be cutting sugar, dairy, meats, alcohol and caffeine. (I found an amazing organic herbal, low acid and caffeine free coffee that I will do a product review on soon!)
I’m now so excited about the detox that I have already started thinking of clean recipe ideas like this Kale and Kohlrabi Salad with Miso Tahini Dressing.
Kale and Kohlrabi Salad with Miso-Tahini Dressing
Estimated 6 (1 1/2 cup) servings
***2 WW Pts Plus
(Note: If you like lots of dressing you might want to double this.)
2 Tbsp tahini
2 tsp miso (I used light)
1 Tbsp agave
1 Tbsp rough chopped ginger
1 clove garlic
2 Tbsp water
Garlic powder, to taste
1 bunch kale
1 orange bell pepper, seeded and sliced
1 bunch green onions, chopped
1 cup chopped, cubed kohlrabi
1. Mix tahini through water in a small blender and blend until smooth. Pour mixture over kale and massage.
2. Add bell pepper, kohlrabi and green onion. Season with garlic powder.
3. Mix well by hand.
***2 WW Pts Plus
Amount Per Serving
Total Fat 3.2 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.0 g
Cholesterol 0.0 mg
Sodium 96.1 mg
Potassium 342.7 mg
Total Carbohydrate 13.3 g
Dietary Fiber 3.8 g
Sugars 3.8 g
Protein 3.6 g
Vitamin A 296.4 %
Vitamin C 169.1 %
Copper 14.3 %
Manganese 28.2 %