Wednesday, January 26, 2011

Nurture Week II

Some of you have wondered how it was going. I can say simply amazing.  I am through the first week of the "gentle food detox" and have been able to slowly add things back in this week.

Foods to Avoid: Week 2
  • Added sugar
  • Processed foods and beverages
  • Alcohol 
  • Fruit juices (a splash is fine, but don't guzzle OJ -- the sugars add up.)

Read more at Action Plan Detox Dos and Don'ts 

  I did have to cheat a bit this weekend and had a coffee before church on Sunday.  I am not a big coffee addict at all, but certain days it sure sounds wonderful.  I had a whole grain sandwich of Almond butter yesterday, and that was lovely. I find I am really liking almond butter verses peanut butter. I can add wheat, dairy, soy and corn back in this week. I honestly don't feel the need for it much.  I am very happy with all the lovely recipes loaded with whole grains, veggies, and fruit.

Above are some of the recipes I tried from last week.  I know I added radishes, and peas to the Quinoa Salad, just how I would normally make my couscous salad. The quinoa is pretty similar to couscous for those of you who may not have tried this before.   I am sure I added a splash of vinegar too.

The Gigante Lima beans was another favorite recipe from last week . The soup though was my top down favorite.  

I have also been making sure to add some physical activity to everyday. Whether some heavy housework, or a turn out in the garden, and on those days I am running errands, I do make myself get on the blasted elliptical trainer for a bit. 

Another great thing from all this focus on nurturing, besides some great weight loss, I am closet by closet, draw by draw, getting a major reorg done in my house.  When that is all completed, I want to tackle my garden shed.  Every since I saw Sharon Lovejoy's  " Little Sprig"    last spring I have had a passion to fix my shed up with a bigger dose of charm and functional organisation.  Click on Little Sprig to go check it out.

This Thai Beef salad is one of the second week recipes I am looking forward too...yummm

Wednesday, January 19, 2011


I hate the feeling of deprivation, and that's how diets usually make me feel.  A Whole Living Action Plan: the 28 day challenge, that I caught wind of this month on Martha Stewart is not feeling like deprivation.   It is not focusing on diet and denial but more like nurturing yourself and taking care of your body, soul and spirit.  Click on Whole Living Action Plan if you want to check it out for yourself.  They started the first week of January, but I just started this week with their week one, and it's all good.  There is ALOT of information on the site.  I really think they are doing a great job though.  You don't have to absorb it all at once.

This is day three for me and by now I am usually cranky about dieting.  This feels so different.  I think first of all the recipes and the food they start you on are what I like anyway.  Lot's of vegetable, fruits, and small amounts of protein.  It is interesting to me that you eliminate all major allergy related foods and then add them back in gradually.  This week has been fun so far.  The recipes are intriguing.  The anti oxidant berry smoothie above is what I am sipping on right now.  Simple but delicious!

This is what I tried tonight for dinner...lucky for me hubby has agreed to eat what I make for dinner.  It is really not his style of food, (meat and potatoes guy)  but so far he is enjoying it.

Almond Chicken Soup.  Yes it did sound weird to me.  I was really hesitant adding in the almond butter into my soup...but it was yummy.  Here is the recipe in case you want to give it a go.

 Serves 4

  • 4 cups chicken stock
  • 1/2 yellow onion, diced
  • 1 minced garlic clove
  • 1 large sweet potato, peeled and diced (2 cups)
  • 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
  • 1/2 cup smooth almond butter
  • 1 cup collard leaves, coarsely chopped
  • 2 tablespoons minced fresh ginger
  • Coarse salt and freshly ground black pepper
  • 1 lime, cut into wedges


  1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
  2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
  3. Ladle the soup into bowls, and squeeze with lime wedge.
Read more at Almond Chicken Soup with Sweet Potato, Collards, and Ginger 

1 serving was 352 calories  I used spinach instead of collard greens, and a yam instead of a sweet potato. I loved the splash of lime juice.

Here is a look at the first weeks recipes Click Here if I have got your curiosity up.  I am also trying to stay active, so today I ventured out into the garden.  It was a sunny 48 degrees.  It felt lovely and I got several of my BIG roses pruned in preparation to putting in the fence, that we must add for the pool.
The pool is finally done.  It is all closed up and buttoned down for the rest of the winter, but oh my we have a lot of gardening to do and arrange.  This kind of work out though, I do enjoy!

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