Well it’s the holiday season and I have been indulging in my fair share of treats. You know what the best part is? I don’t even feel guilty about it! Finding balance in my life between health, nutrition and special occasions prevents me from obsessing about calories or saying no to my Mom’s famous fudge – Nobody say’s no to Mama’s fudge! The number one piece of advice I have when it comes to indulging over the holidays is to consider a “damage control” plan for when all the fun is over!
Knowing that you have a plan in place, post-celebrations, will allow you to enjoy yourself and feel confident that you will get right back on track once all the rum and eggnog is gone. The key is to have the discipline to start your damage control plan right on time with no set backs or excuses. Set a date and prepare for that start date so you are set to go. For myself, I will be joining all the ladies that are registered for my Annual Three Phase Challenge beginning January 9th. If you want to join us, registration is still open until Jan 8th!
That means that after the New Years celebrations I will be shopping and filling my fridge with all the healthy foods included in the program. I will be scheduling in all my workouts and I’ll be letting all my friends and family know what I’m up to so they can show me support and cheer me on!
This simple three day detox is from the Hungry for Change book. It is super easy to follow and is full of antioxidants, detoxifiers, alkaline minerals and powerful nutrients. Simply prepare and consume each of these small meals every day for three days. Plus don’t forget a minimum of 2L of water daily.
Ginger Lemon Detox Drink
1 12-ounce spring or filtered water, at room temperature
Juice of 1/2 lemon
1/2-inch knob of ginger root
Combine the water and lemon juice. Grate the ginger and squeeze betweens hands to let the juices run into your glass of water. Drink at room temperature.
Option 1: Super Detox Green Juice
2 to 3 celery stalks, leaves removed
1 small cucumber
2 kale leaves
Handful of fresh parsley
1 small lemon or lime, peeled
1 pear or apple
*optional – add in barley grass, wheatgrass, and/or spirulina powder.
Blend/juice all ingredients together and sip slowly.
Option 2: Super Simple Green Drink
1 12-ounce glass spring or filtered water
1 tbsp barley grass or wheatgrass powder
1 tsp spirulina powder
Stir ingredients together and serve. Great option if you do not have a juicer or blender!
Veggie Sticks (makes enough for 3 days)
3 celery stalks, leaves removed;
3 small cucumbers
3 small carrots
Wash all of the vegetables and cut them into small strips. Store in the fridge to keep them fresh and crisp.
1 tbsp finely grated ginger root
1 tbsp tamari
Juice of 1 lemon
1 ripe avocado, chopped
2 small cucumbers, halved and chopped
1 carrot, grated
Handful of alfalfa sprouts
Handful of fresh cilantro, finely chopped
1 nori sheet, cut roughly with scissors into bite-size strips
1 tbsp toasted sesame seeds
To prepare the dressing, take the ginger gratings and squeeze them between your fingers, making your hand a fist, into a small jar. Discard the pulp. Add the tamari and the lemon juice to the ginger juice. Close the lid and shake.
To prepare the salad, mix the avocado, cucumbers, carrot, sprouts, cilantro, and strips of nori together in a bowl and toss with the salad dressing. Sprinkle seeds over the top to garnish.
Activated Nut Mix (makes enough for 3 days)
3 handfuls mixed nuts (use a mixture of almonds, macadamia nuts, pecans, hazelnuts, Brazil nuts, pine nuts, pumpkin seeds and/or sunflower seeds)
Filtered or spring water, at room temperature
1 tsp unrefined sea salt
In a large bowl, place all of the ingredients with enough water to cover fully. Leave at room temperature for at least 4 hours, or overnight. Strain in a sieve. Store the nuts in a covered container in the fridge.
Potassium Balance Soup (makes enough for 3 days)
4 cups spring or filtered water
4 medium zucchini, finely chopped
3 celery stalks, leaves removed, then finely chopped
1 cup roughly chopped green string beans
1 large bunch fresh parsley, stems and leaves roughly chopped
3 medium tomatoes, finely chopped
3 garlic cloves, finely chopped
2 tsp unrefined sea salt or 1 tablespoon organic miso paste
2 tsp dried thyme, rosemary, oregano, or other French Provence herbs for added flavour
Put all of the ingredients in a large stock or sauté pot. Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes. Serve warm.
*If you wish to create a thicker soup, you can purée the soup in batches in a blender or Vitamix until smooth and creamy. Store covered in the fridge for use within one week, or freeze for extended storage.
Chia Seed Pudding (makes enough for 3 days)
1 1⁄4 cups unsweetened almond milk or lite coconut milk (use homemade or if you don’t have time, use a store-bought version)
1 tbsp raw honey or pure maple syrup
4 tbsp chia seeds
1 tsp ground cinnamon
In a large jar, combine all of the ingredients and shake well. Pour the mixture into 3 small bowls or glasses and refrigerate until it thickens into a pudding-like consistency, about 30 minutes. This is a delicious treat and keeps for up to a week, covered in the fridge.
1 cup spring or filtered water
1 decaf herbal tea bag (try camomile, nettle, dandelion root, or liquorice root)
Bring the water to a boil and pour into a teacup or mug. Add the tea bag or, if using loose flowers, use a teapot and a strainer. Steep for 3 to 5 minutes, then enjoy.