One week on the 21-day Sugar Detox

One week on the 21-day Sugar Detox

Like I mentioned earlier, I’m doing the 21 day sugar detox. One week down, 2 weeks to go! A day or two were not so fun, mostly because I didn’t plan very well and ended up really hungry and too low on blood sugar. But this isn’t my first time doing this so I knew what to expect. You have to make sure to get enough calories and fat in your diet or else you will not be a happy camper! Just like on a Keto diet, you may experience the dreaded “carb flu”. I sure did the first time I did this cleanse! But my normal diet contains way less sugar and carbs than it used to so it wasn’t such a shock to my system when I started this.

I’ve lost over 5 lbs this week which is really nice. All the holiday and vacation weight I accumulated during the month of December is gone. Woohoo! I’m sleeping better through the night and my skin has definitely cleared up!

I did some grocery shopping at the beginning of the week to get ingredients I needed for some recipes I want to try this week. Why do smoked sausages have added sugar to them? I was looking for a keilbasa for a jambalaya recipe and out of 8 different companies, they ALL had sugar in them! This includes all the natural/organic companies at Sprouts. I finally found one, Teton Waters Ranch, at Safeway. And Harvestland uses honey instead of high fructose corn syrup. But you would think most companies would be refined sugar free! Why does one need to sweeten meat? I don’t understand.

I’m back in the meal prep game this week as well. This recipe for Shepherd’s Pie made enough lunches to last me the entire week. It’s chock full of veggies and protein plus low in carbohydrates. A serving clocks in at only 14 grams. Pretty darn good!

 

Shepherd’s Pie

1 pound ground beef

1/2 pound ground veal

1 onion, diced

2 carrots, shredded

1 1/2 cups French style green beans

1 cup celery, sliced

2 lbs rutabaga

1/2 cup almond milk

4 T butter or ghee

1 T fresh garlic

2 Bay leaves

1/2 cup beef broth

1 T Tapioca starch

1/4 cup oil

Salt and Pepper to taste

 

  1. Dice rutabaga into fairly small cubes (rutabaga takes forever to cook! The smaller the pieces, the quicker it cooks!). Add to boiling water and cook until tender, about 40-45 minutes.
  2. Drain rutabaga and hand mash slightly. Add almond milk and butter to pot. Using a hand mixer or immersion blender, puree until smooth. Set aside.
  3. In a large saucepan, heat oil over medium heat. Add ground beef and veal and cook until no longer pink. Set aside.
  4. Add vegetables to pan and sauté 5-6 minutes until carrots are tender. Add spices and stir to combine.
  5. Add tapioca starch to vegetables and fry for a couple of minutes. Add beef broth and simmer until sauce has thickened. Add meat back in to pan. Season with salt and pepper.
  6. Coat a casserole dish or dutch oven in cooking spray. Add meat mixture to bottom of dish. Top with rutabaga. Back in a 400 degree oven, uncovered, for 30-40 minutes until bubbly and rutabaga are nicely browned (You may need to broil for the last few minutes to give it a nice brown on top). Sprinkle with parsley (dried or fresh). Serve hot.

 

 



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