“normal” diet

coming off the fast, i have a craving for pizza and salsa and really good bread. after only five days!

knowing that i’d probably want some sort of sweet after cutting out sugars for a (work) week, i made oh she glows’ chia jam bars yesterday. i had a mishap with the first batch of jam, wherein i put it in the freezer to set more quickly and the bowl tipped over and set itself right in the freezer door shelf. a loud f-bomb was exclaimed, mostly because i had just nearly emptied two madagascar vanilla beans into the jam, and secondly, because i really wanted the end result.

luckily, i didn’t throw away the bean pods and was able to scrape more seeds, *and* i seems to hoard frozen fruit. i had more strawberries than i had initially thought and happily started the process over.

too many hours later, i had enough sun butter jam bars to last me a couple weeks. that is, until i eat them all.

the sweetener is coconut nectar, since i didn’t have any molasses or brown rice syrup.

detox days three, four, and five

i forgot to post because friday came and went so quickly. the rice cake + avo with a had boiled egg was an interesting snack, but it filled the void. the lentil soup wasn’t all that flavorful, but i have since learned that items made with home made broth need more salt added than one would think.

dinner was cabbage-wrapped dim sum and it was a lot of work. i’m not sure that it would be worth it again.

saturday morning’s oatmeal was good. but, again, not worth the effort. i think i’ll stick to my overnight oats from oh she glows.

the niçois salad was tasty, and it was just enough to keep me from buying everything during our grocery shop. i skipped the afternoon snack because i wasn’t hungry. we used up the rest of the chicken from friday for laarb cabbage cups and miso sweet potatoes. matt enjoyed both things and is willing to try the laarb again. i think i’d like to use a more authentic recipe that isn’t catered to a detox.

this morning i had egg drop soup for breakfast and then distracted myself in the kitchen for so long that i forgot to eat lunch and forgot to get some work done. i broke the detox with some brown rice (tho, that was already called for in the last meal — fried rice) and roasted chicken.

after dinner, i whipped up some chicken noodle soup for this week’s lunches and have some new items to add to my weekly snack routine. namely, turmeric lattes.

detox night two

yesterday was a little rough. around 2, i started feeling pretty lethargic and my eyes started burning/getting fuzzy. i remembered the afternoon snack of apple and cashew and that seemed to help the lethargy, but my mood was definitely sour.

i woke up today and apologized to a coworker for being terse. his response, “No need to apologize. I didn’t think you were being terse at all. You’re so nice that even when you’re pissed, you still sound polite.”

isn’t that sweet? i guess, over online chat, i sound the same as normal.

last night, i had arrived home to a sink full of dishes and a full but dirty dishwasher, so that put a little damper on things. but, once i got my head around dinner and lunch for today (lunch was to use up some of the lentils from dinner), i was okayish.

on to dinner! and the story of the radicchio. so, this detox is laid out nicely, with a big ol’ shopping list split out by department and menus for each day with instructions for what to prep for lunch after you’re done eating dinner.

i use a guest check pad for my grocery lists because they’re abundant in the house.


the list for the detox took up four pages and we found almost everything at woodman’s. the two ingredients that aren’t available there are oil-cured black olives and radicchio. i knew i could get the olives at jeni st market since they have an olive bar, but i also knew that i couldn’t call to ask if they had radicchio because the average age of the checkout folks is about 13 and i once had one of them ask me what a leek was so she could ring it up.

my only other option was to call the willy st coop. on a saturday. nearing 5 pm.

i was transferred to produce, where the nice man double-checked for me that there was, in fact, one radicchio left. we hustled over (in the car) to the coop and the parking lot was jam packed, with folks circling and following people to their cars.

it reminded me of school at matc where people would park and wait at the end of aisles. my friends and i would always pick a row to walk down and then cut through, subsequently pissing off the driver and getting them out of their first place in line. haha.

i asked matt if he’d be ok with hopping out to grab the radicchio and meeting me at the car in the back of the store. he kindly did as i found a spot to park on the street. i ran in to make sure he had the right member number and looked down at the checkout belt and saw a very sad looking little vegetable. then i looked up at the register to see that it was $5.09. wah wah wah.

i wanted to get a feel for this sad, $5 thing so we grilled it with a dinner salad on sunday night. i wasn’t super impressed, but willing to give it another try. last night’s dinner was lentils with grilled radicchio and salmon. i ended up having to cook the salmon further because it was so thick, which gave me an opportunity to throw the grilled radicchio away.

i do not like it.


today’s lunch is immersion-blended lentils and bone broth.

i swayed from the menu and made a turmeric latte for my morning snack. it was good enough that i’d do it again.

detox night one; morning two

turns out chili with meat in it is pretty good. this was ground turkey (i probably didn’t get the most animal-friendly kind because it hadn’t occurred to me that woodman’s would carry antibiotic free chicken but not turkey, so i guessed based on the labeling :/ ) with cubed sweet potato and black, pinto, kidney beans. just the right amount of spice and i’m looking forward to having it again for lunch. a slice of crispy baguette with butter would have gone really well with it, but that’s not in the cards. this week, anyway.

this morning, breakfast was egg drop soup with bone broth. i had always wondered how they get the eggs to be so ribbony. a slotted spoon! tonight will be a little more intense as far as prep goes since it involves making tomorrow’s lunch, but it will be delicious. salmon with lentils (de puy) over grilled radicchio.

remind me to tell you a story about the radicchio.

also, here’s the turkey chili with beans and pots:


detox two; day one

i’m mixing the two detox menus. instead of having warm water with lemon upon waking, i’m sticking with the herbal tea of cardamom, fennel, and cumin seeds. i opted out of getting the $120 worth of powders to make the warming lattes because i still have powders left from the october cleanse, so i’ll likely employ their use.

lunch today is a crunchy veggie salad with chicken and sun butter dressing; i had no idea sun butter was a thing. i’m also pretty sure i’ve never eaten kohlrabi before this. an addition of diced apple might be nice in here.


i made a lot, forgetting that some of the recipes are more than one serving, so i’m sure i won’t finish this.

another detox commences

goop released their 2017 detox only days away from when i had considered doing it again. so, i’m doing it again.

on sunday, i made chicken bone broth and ground turkey, sweet potato chili. tonight i will prep the crunchy veggie salad for lunch tomorrow and finish off some shredded chicken for dinner.

my recent annual checkup revealed a slightly elevated blood pressure, so i’m using this opportunity to reduce the alcohol intake to see if that has an effect. after the results of my appointment, i learned that several family members are on blood pressure medication, and i’m no fan of pills, so i’m going to hop on the wagon for a month to see if it helps (of course it will).

i’ll continue the detox journal with pen and paper but will try to document the non-TMI details here. this menu seems a little more tolerable and not as prep-intense. they even boast 20-minute prep times, but that might be optimistic.

happy new year!

another year has come and gone. as much as folks are being debbie downer about 2017, i think it’s going to be a good year.

i’ve been off work for five days; well, i’ve been on vacation from my 9-5 but had to work at mickey’s yesterday. one of the waitstaff gals was no-call no-show (we later learned she had been in a car accident but wasn’t injured), so matt frantically called and texted me to come in to bartend. i hadn’t done a sunday in a while, so it was kind of fun. except it was crazy busy. i didn’t mess up anyone’s order, tho, so that’s a plus.

on my final day of vacation, i’m making chicken stock and the house smells nice.

random thought

i wonder if folks would drive more carefully if we were exposed to simulated accidents. and not just the accident where the car is damaged, but having to deal with a simulated insurance and court system. i guess it would be too far to say that a simulated penal system could also have an effect, cuz the *actual* system is far from manageable.

chicken, three ways

i forgot to get pics of everything… but, we found a brand of antibiotic-free whole chicken at woodman’s (tho, i did notice that it’s distributed by gold ‘n plump, so need to do more research on the brand) with no giblets and already trussed.

on sunday night, we had the dark meat with smashed pots and a salad, then on monday, matt cleaned the bones and we made chicken stock for phở and used most of the rest of the white meat in that. there was so much left over that i had enough to make chicken noodle soup on wednesday night.


i used no yolk egg noodles because they’re the widest flat noodles that i have, and everything turned out amazingly.

i’m looking forward to the technique of slow-cooking chicken breast to shred and keep for meals all week. i think this will help keep me from ordering food that’s too expensive in weather that’s too cold.

with said shredded chicken, i’d like to make enchiladas.

i’m enjoying the number of meals this shift has opened up for matt and i to eat together.

to recap

we’ve been enjoying more meals together, despite our opposite schedules. matt has been making dinner for us on monday nights. we’ve been enjoying some form of chicken with a salad.

last weekend, we got a chest freezer from sears and just plugged it in this weekend in order to begin filling it with overflow from the upstairs freezer. it’s nice to know we can stockpile some items from the summertime to enjoy in the winter; i’m also excited to make chicken stock.

i’m not sure that i’ll make the leap to completely omnivorous because i’m not interested in seeking out humanely raised and slaughtered beef and pork to cook at home.

i’m still enjoying vegetarian and vegan meals, as usual.