Hello friends! How was your Monday?

Before I tell you how day 2 went for me on the CS Challenge, I want to address something I have had a few questions about. As I mentioned before, this cleanse is about nutrition, it’s about feeling better from the inside out. For me it isn’t about weight loss; although I’m sure that is a side-effect for many people on the cleanse! I think I eat pretty healthy, but definitely could use some more veggies and well-rounded meals. I have to be careful to make sure I DO NOT lose weight, so I am breaking Kris’s rules occasionally by snacking on solid foods before lunch (like today when I went on a 20 mile bike ride) and eating somewhat close to bedtime (about two hours before) if I am hungry–especially towards the beginning of the cleanse. But I will always make sure to eat crazy sexy approved foods. My snacks mostly will consist of things like almonds, veggies with hummus, small smoothies and fruits and veggies with nut butters.

I don’t believe that you have to rid yourself of all caffeine, sugar or refined starches in order to be healthy, and thankfully Kris doesn’t pretend that you need to do so either. They all have a place, albeit a small one, in a healthful diet. But taking a few weeks to take a step back to really examine the foods I am eating will be a great exercise!!

Alright let’s see how day two went for me:

6:00am –Wake up call! Get straight to the kitchen for a large glass of water and some cayenne pepper to get my day started.

6:30am– Made my first Green Guru Smoothie

Recipe: 1 avocado, 8 romaine leaves, 1 cucumber (fresh from the garden), 1 cup coconut water, 1 banana, and my Green Berry Shakeology(optional).

7:00-9:00am: 20 mile bike ride, where I kept hydrated and ate an apple. The smoothie really held me over! My girlfriend Becca also gave me fresh cherry tomatoes from her garden, couldn’t be a more perfect time 😉

10:00am- Had some green tea at Starbucks, while getting in some truth and prayer. I love Kris’s affirmations there so cute and fun!

11:00am- I need a little something because I was going to be out running some errands. I packed some Mexican Pilaf just in case I got hungry! I made this yesterday in bulk and I am so glad I did!!! It tastes amazing. I didn’t have sun-dried tomatoes, I am sure it would have been much better if I had but it was still super tasty.

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Mexican Pilaf

This recipe was contributed to Crazy Sexy Diet by Chad Sarno, www.rawchef.com.

3 cups wild rice, sprouted or cooked
3 tablespoons green onion, diced (I used 2 green onions)
1.5 cups tomato, diced (I used 3 medium tomatoes)
1/2 cup cilantro, chopped
2 tablespoons fresh oregano, minced
1/2 cup sun-dried tomatoes, soaked 1-3 hours
1 tablespoon garlic, minced (I used 3 medium cloves)
1 tablespoon chili powder
1/2 teaspoon cumin
2 tablespoons lemon juice (1 juiced lemon makes more than enough)
3 tablespoons Bragg’s raw cold pressed olive oil
1 teaspoon himalayan salt
1.5 tablespoon white miso

Toss rice, green onion, (1 cup) tomato, cilantro, and oregano together in a large bowl until thoroughly mixed. In a high speed blender, blend the sun-dried tomatoes, (1/2 cup) tomato, miso (optional), garlic, chili powder, cumin, lemon juice, olive oil, and salt until smooth. Add the tomato past to the rice mixture and stir thoroughly.

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11:30-1:30- Ran some errands and finally spent my Marshall’s gift card. I love their workout clothes always cute and great quality!

ALL DAY: I drank lemon, mint and lime infused water! This is just what I need on these hot summer days.

1:30PM: LUNCH! Enjoyed another sexy salad with all the veggies, blueberries, home-made Tahini Dressing and pine nuts.

 

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Tahini Dressing for Veggies
Makes 1 cup (16 Tablespoons)
Prep time 3 minutes

1/3 cup tahini(sesame seed butter)
1/3 cup water
¼ cup lemon juice
2 cloves garlic
3/4 tsp salt

1 Blend ingredients together until smooth. Add additional water, 1 Tbsp at a time, for a thinner dressing.

2 Store dressing in the fridge for up to 5 days. Stir or re-blend if dressing separates.

NUTRITION SNAPSHOT
Per Tbsp: 35 calories, 3 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 115.5 mg sodium, 1.5 g carbohydrates, 0.5 g fiber, 0 g sugar, 1 g protein, 0% vitamin A, 3% vitamin C, 2.5% calcium, 3% iron

Note: Alternatively, use unsalted almond butter in place of tahini for an equally delicious dressing.

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3PM-5Pm Cleaned and organized my at home gym! Here are some before and after pics!! So proud of how far it has come. I am excited to finish. The top shot is from about 3 months ago and the bottom shot is from today.As you can see we built a wall, painted, added crown molding and what you can’t see is the inset lighting. I am still going to put up a few motivational posters and get some more equipment.

3:30pm I made a Urban Zen Juice for a little pick me up!

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Ingredients

6	leaf outer Lettuce, Cos Or Romaine
6	cup raw Organic Lacinato Kale
2	medium apple Apples
4	Apple Apples
1	bulb Fennel, Bulb
2	stalk, medium (7-1/2″ – 8″ long) Celery
1	large (8-1/4″ long) Cucumber, Peeled
1	pepper, large (3-3/4″ long, 3″ dia) Peppers, Sweet, Yellow
12	oz Spinach
6	tsp Ginger Root
1	fruit without seeds Lemons

Directions

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Love that this recipe makes so much, now I have some for tomorrow!

5:30PM: Did my first day of Making the Cut and Day 2 of Amanda’s 30 Day AB Challenge! Yep, I am doing Making the Cut again. I love the Fitmixer bootcamp, but honestly I need a bit more challenge. This will be my third time doing Making the Cut and as always I am sure I will love it!

6:00PM: Prepped smoothie for tomorrows breakfast and lunch (back to work I go). Also started working on dinner….

7:00PM Enjoyed dinner with my love outside. Tonight’s dinner was Teriyaki Tofu and Cabbage Hemp Salad! This was honestly the best tofu I have ever had!!

[print_this]Teriyaki Tofu

2 blocks tofu
2 T Braggs Liquid Aminos
1 cup pineapple juice
3 T rice vinegar
1 T agave syrup
2 cloves garlic, minced
1 T Spicy Peanut Vinaigrette
1 T Sweet Chili Sauce
1 t Chili Pepper Sauce

Cut tofu blocks into 6 or 8 slices. (Thinner pieces will absorb marinade better). Whisk all liquid ingredients in a seal-able container. Place tofu pieces into container and marinate for 1-3 hours.  After marinating, place tofu on baking sheet and pour ¼ of marinade over it. Slow bake tofu at 300 degrees for 1-1 ½ hours, flipping halfway through[/print_this]

 

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 Cabbage Hemp Salad

 

Directions

In large mixing bowl, toss all ingredients well. Massage cabbage until dressing is absorbed and cabbage softens.

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After dinner we played hide and seek in the garden!

Check out these silly looking banana peppers!

What a day! I know that the next 5 days will be a lot more difficult while I am back to work. I have prepped like crazy, so I should be set to go! Oh and did I mention that Hubby and I will be camping Sunday-Tuesday next week! That will be interesting!!

Question: Would your husband or significant other do a challenge like this with you? My Hubby would STARVE!!!