Ok, so here goes. Time to detox for the start of 2014. It helps I’m a little hung over from my New Years Day party. Making up for that should keep me on track for the first few days anyway. Wish me luck!<\/p>\n
<\/p>\n
Day 1<\/strong><\/p>\n Breakfast<\/em> Lunch<\/em> Snacks<\/em> Dinner Courgette Spaghetti Bolognese Day 2<\/strong><\/p>\n Breakfast<\/em> Lunch<\/em> Snacks<\/em> Dinner<\/em> Day 3<\/strong><\/p>\n Breakfast<\/em> Day 4<\/strong><\/p>\n Breakfast<\/em> Lunch<\/em> Dinner<\/em> Dessert<\/em> Day 5<\/strong><\/p>\n Breakfast<\/em> Lunch<\/em> Dinner<\/em> Preparing tomorrow’s dinner…<\/p>\n Ham and leek soup<\/em> Ok, so here goes. Time to detox for the start of 2014. It helps I’m a little hung over from my New Years Day party. Making up for that should keep me on track for the first few days anyway. Wish me luck!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-720","post","type-post","status-publish","format-standard","hentry","category-detox","post-preview"],"_links":{"self":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/comments?post=720"}],"version-history":[{"count":1,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/720\/revisions"}],"predecessor-version":[{"id":1437,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/720\/revisions\/1437"}],"wp:attachment":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/media?parent=720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/categories?post=720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/tags?post=720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBlack coffee
\nScrambled eggs with spinach, cherry tomatoes and spring onions with parsley, plenty of cracked black pepper and a little salt. All done in the microwave at work. It needs about 3-4 minutes on high, mixing every minute or so.<\/p>\n
\nPrawn salad
\nTaking the spinach leaves from breakfast I cut up more spring onions, halved some radishes and cherry tomatoes and mixed together a vinegarette with fresh lemon juice and avacado oil (who’d have thought I couldn’t use my regular lemon juice in a bottle). I added the prawns on top. Seasoned with parsley, salt and pepper and lunch was served! I had a few envious stares from colleagues. I’m thinking I might enjoy this “diet” \ud83d\ude42<\/p>\n
\nCashews
\nBanana<\/p>\n
\n<\/em>Tonight I made a fabulous bolognese…<\/p>\n
\n<\/em>With organic beef mince from Waitrose, organic tomatoes from Sainsbury’s and a bunch of veg including: spring onions, carrots (steamed in my microwave steamer for a few minutes first) celery, mushrooms and peppers (green, red and yellow). I like my food spicy, so I seasoned it with sliced chillis from my garden (deseeded), cayene pepper, chilli powder, hot paprika, nutmeg (which I add to everything, savoury or sweet) and Chinese 5 spice. I then simmered it on the stove for about an hour. This I served on courgette spaghetti, which I grated using my julienne slicer??, and fried for about 4-5 minutes in a little olive oil and garlic! Delish!!<\/p>\n
\nBlack coffee
\nPoached eggs with cherry tomatoes, spinach, spring onion, herbs & salt and pepper. Done in the microwave again without mixing it this time. Easy peasy!<\/p>\n
\nPrawn salad again – this time with mixed seeds sprinkled on top.<\/p>\n
\nCashews
\nBanana
\n1\/2 avocado with salt & lemon juice<\/p>\n
\nI wasn’t too hungry so I had a small bit of left over courgette spaghetti bolognese.<\/p>\n
\n(Badly) poached eggs! They still tasted good though I tried using the vortex method in a saucepan and that was a major fail! Back to my microwave egg poacher next time! Plus 1\/2 avocado with lemon juice and salt, plus some Herby, saut\u00e9ed mushrooms. I spiced it up with this yummy paleo hot sauce I found.<\/p>\n
\n1 hard boiled egg, done in the microwave using Mr Egg.
\n1\/2 avocado with lemon juice and salt
\nBlack coffee<\/p>\n
\nThe last of my left-over courgette spaghetti bolognese.
\nA blueberry, raspberry and banana smoothie made with unsweetened almond milk.<\/p>\n
\nThai red chicken curry with mushrooms, onion, garlic and broccoli served on cauliflower rice.<\/p>\n
\nA handful of blueberries and raspberries.<\/p>\n
\nThis morning I used a vege scrambled eggs mix that I prepared last night and added the eggs when I got to work. The mix included garlic mushrooms fried in some coconut oil, spring onions, cherry tomatoes, spinach fresh basil, parsley and chives all cut up and ready to go.<\/p>\n
\nFor lunch I had a green salad with pre-prepared veg that I chopped up the night before including spring onions, cherry tomatoes and fresh herbs (basil, chives & parsley). I also prepared some organic chicken breast pieces, by cooking them in homemade pesto and frying them in some coconut oil. Ok. I did sneak a few for dinner as well :-). Freshly slices avocado was added on top and I served this with a simple lemon juice and olive oil dressing. I seasoned it well with pepper & salt.<\/p>\n
\nThe rest of the left over Thai red chicken curry.
\n2 x eggy muffins wrapped in parma ham with chives, sauteed mushrooms, cherry tomatoes, spring onions, leeks, fresh herbs, dried herbs, salt and pepper. These taste amazing!! Place them.in a greased muffin tray and bake at 170 degrees for 10-20 minutes. Use a skewer to check they’re done. They can be frozen, though in my case they won’t last that long!<\/p>\n
\nCajun pepper, water, leeks, cauliflower, lightly fried garlic & brown onion, salt, pepper and diced (sugar-free) ham in the slow cooker overnight on low and the next day too, then I’m adding coconut milk and maybe vege stock if I can find (or make) any that’s suitable.<\/p>\n