Don’t you cry no more.
I was supposed to write about my detox every day but it has been so hard! Here I am on day 6 writing about day 3. I had no energy, felt lethargic but super healthy all at the same time.
So let me cast my mind back to day 3. Where was I? What was I doing? Most importantly, what was I eating? How was I feeling?
Well day 3 was a Wednesday. I woke up at around 5:30 in the morning to my fiance, who doesn’t sleep at night (he has literally made himself nocturnal and only sleeps during the day), saying, “You are not going to last this detox.”
I said, “No, we only have 5 more days.”
To which he responds, “No, I am going to eat you.”
Rob has been craving meat. “Meat and cheese,” he tells me. He was trying to convince me how cheese is not processed, so we could eat it. “Oh so where does the cheese come from Rob?” He smirked and said, “It falls out the cow.”
No cheese, no dairy, no meat.
I, on the other hand, have had a less of a hard time missing meat and more of a hard time missing chocolate cake, donuts, sweet tea and ice cream.
Oh what I would do for a donut right now.
So, in keeping with the detox diet plan, I decided to make us salmon for dinner. I figured it was meat, and it was good for us, and it would help ensure my fiance did not turn into a cannibal AND nocturnal.
It was a really simple recipe but it was super delicious!
That night I did ballet and it felt really good. I did ballet for 10 years off and on and every time I get back into it I remember what I missed about it. There’s something about moving your body in those poses that feels so natural to me.
Needless to say by the time I was done with ballet, then had taken a shower, then finally had a chance to lay down and relax, I was out for the count.
Day 3 done and ready for a new day.
Recipe: Basil and Rosemary Salmon with Quinoa and Brussel Sprouts
- 2 salmon fillets
- Fresh basil, chopped
- Fresh rosemary, chopped
- Garlic powder
- Flax Seeds
- McCormicks Savory All Purpose Natural Seasoning with no salt and no preservatives
- 1 cup Quinoa
- 2 cups water
- Fresh Brussell sprouts (or frozen)
- 1/4 cup water
- Preheat the oven to 400 degree.
- Place Salmon on parchment paper, douse with all the spices and herbs. Place salmon in oven and bake for 12-15 minutes.
- In a saucepan add 2 cups of water and 1 cup of quinoa. Simmer for 20 minutes or until quinoa has become light and fluffy.
- In another saucepan boil 1/4 cup of water and add brussel sprouts. Simmer until they have become tender.
Serve and enjoy!