So the point of an elimination detox is to eat clean for 7 days (whole foods, lots of fruits and vegetables and lean meats) then slowly begin to add things back in to see how our bodies react to them. I love it because it’s not a diet, it’s not a quick fix, it’s just a way of being aware of what you put in your body and how it affects you.
Over the next few days I am probably going to reintroduce dairy into my diet (CHEESE!!), and then beans, nuts, etc. over time. I don’t anticipate having any food intolerances…pretty sure I have an iron stomach…BUT, I am so much more aware of what I eat, and I want to make absolutely sure I am not consuming things that adversely affect my health and energy level.
My goal is to continue to make variations of the foods Jennifer has given us, and everything was really quite fabulous, so that shouldn’t be a problem. That being said, I have been craving pizza like crazzzzzy throughout this detox. I know diving into a big pan of cheesy, doughy, melty goodness probably wouldn’t be the best idea (though it sure sounds awesome), so I’m thinking I may start with something like this.
Whole grains, lean chicken, colorful veggies…and who doesn’t like peanut sauce?! I prepared this for dinner before the detox, and we ate up every bit of it. Might be time to make it again soon!
1 tsp oil
1 clove garlic, minced
1/2 tsp fresh ginger, grated (I use a ginger paste you can buy in the produce section)
1 1/2 Tbs sweet chili sauce
1 Tbs hoisin sauce
1/3 c water
2 Tbs peanut butter
Juice from 1/2 lime
1 cup shredded chicken (I cooked a chicken breast in the crock pot with a cup of broth, a Tbs of soy sauce and a tsp of honey)
2 pieces whole grain naan
3/4 c shredded cheese
1/2 red pepper, sliced thinly
Handful of cilantro
- Heat oil in a small saucepan over medium heat. When hot, add in garlic and ginger and heat just until fragrant. And the next five ingredients, stir, and simmer over low heat.
- When sauce has thickened, spread over each piece of naan. Top with chicken and cheese, and place in a 375 degree oven. Bake for 5-10 minutes, or until cheese is melted.
- Finish flatbreads by topping with sliced bell pepper and cilantro.