Cleanse: Week Three

I’m a bit behind posting the final week of the cleanse, so I do apologize to anyone who was following along. Having the flu last week, meant all bets were off. I guess you could say I stuck with the cleanse-seeing as I didn’t eat anything for two days, but it was not my healthiest week. Sadly, I’m still feeling a bit under the weather this week , my flu has evolved into some throat virus (lucky me!), but I’m sticking with the cleanse as I believe a clean, whole food diet is just the thing I need to make a full recovery.

Week three is the last week of the Whole Living cleanse. After this week you are free to return to your normal eating habits, however I would suggest maintaining the restrictions for as long as you can. The foods allowed by the end of the cleanse provide enough protein and nutrients to maintain an active, healthy lifestyle. Plus rushing into heavily processed or gluten filled foods can cause havoc on your system, making you extremley bloated or even sick. If you decide to add gluten and meat back into your diet, its best to do so slowly, adding one food group at a time. If at any time you notice digestive issues then quickly eliminate that food group again, its likely you have an allergy or sensitivity to that food.

Week Three consists of adding tofu and eggs into your diet, both very commonly associated with allergies. Its important to be mindful of how you feel when you add these foods back into your diet, this is a perfect opportunity to find out if these foods have been causing you issues in the past. If they do, then eliminate them from your lifestyle.

Veggie Egg Hash

1 tablespoon olive oil

1 large organic sweet potato peeled and cubed

1/2 pound organic brussels sprouts cut in half

2 organic carrots peeled and diced

1 cup organic shredded kale

1 organic egg

Salt & Pepper to taste

Handful of pepitas

Preheat oven to 400 degrees. Toss sweet potatoes, brussels sprouts and carrots with olive oil, salt and pepper.

Place on non-stick baking sheet and roast for approx 30 minutes (turning every so often). Once the veggies are getting soft add the shredded kale and pepitas for the last five minutes.

While the veggies are cooking, fry egg in skillet as desired (I also like mine scrambled with the veggies).

Spoon veggie mixture into a bowl, top with egg and serve.

This hash can be made with any veggies, its great for cleaning out the fridge. I’ve also made it with mushrooms, onions, artichoke hearts…you name it!

Mexican Tofu Rice Bowl

1 cup cooked organic brown rice

1 package of organic sprouted firm tofu

1 can of organic low sodium black beans

1 can of organic corn

1 bottle (or box) of tomatoes (I prefer Pomi)

1 teaspoon of cayenne pepper

1 teaspoon of chili powder

1 teaspoon of cumin

Salt & Pepper to taste

Toppings: salsa, avocado, banana peppers

Cook brown rice according to package.

Drain tofu and wrap in paper towels to reduce moisture. Cut into square cubes and place in oiled skillet.

Add all spices and cook for aprox 10 minutes. Add corn, tomatoes, and black beans and cook for an additional 5-8 minutes.

Place brown rice in a bowl and top with tofu mixture. Then layer on any desired toppings. I like mine spicy so I use lots of hot peppers and salsa, for Berlin I add avocado.

I wasn’t able to get around to preparing a snack recipe this week, but here’s an oldie but goodie from my past recipes.

Hope you found this cleanse helpful-or at least enjoyed the recipes. If you have any questions please let me know, I’m pretty obsessed with healthy eating (as you must know by now!).