Craxy Week in Review
It has been nearly a week on the Crazy Sexy Diet 21 day Cleanse and we are over 20% of the way through. I have been sending out daily e-mails to everyone who signed up to join me on this journey. Let me know if you want on the mailing list by emailing craxy(at)brambleberry(dot)com. For those of you not on the mailing list, here are some highlights from the week including this weeks findings, recipes, motivations and challenges.
Motivation, Love and Support
Group support has been awesome! Six people here in the office are doing this cleanse along side me as well as a bunch of you. It has been great to chat about recipes, how we are feeling and keep each other motivated and accountable. It has also been fun to find really nifty blogs with people who are doing juice cleanses like Fred Dursts (lead singer of Limp Bizkit) is on a juice fast. Fred gives a really honest perspective of his experience. My current blog crush is Healthy Happy Life, which has a ton of recipes, reviews & videos. One of the biggest things to remember is…YOU CAN DO THIS, WE CAN DO THIS.
For extra motivation I created a Pinterest Crazy Sexy Diet Vegan Board to share exciting new recipes and ideas. Don’t you just love Pinterest?
Jeanee from Dirty laundry emailed me this week too and was just the refreshing burst of energy that I needed. Check out her super cute blog post on her gluten free bread here. It looks like she’s been combining a couple of different recipes from the Crazy Sexy book to make her own fabulous creation. You definitely have to get creative on a diet like this to stay sane. Thanks for the pick-me-up, Jeanee!
Here are this week’s recipes
Spicy Peanut Ginger Kale Salad
Ingredients:
1 1/2 cups wild rice
3 1/4 cups vegetable stock, low sodium
1 carrot, grated
handful or so fresh cilantro, chopped
4-5 large leaves collard greens, stems removed and chopped
1 can black beans, rinsed and drained
1/2 bag frozen peas
1/4 bag frozen corn
olive oil
coconut aminos (optional)
raw olives, chopped (optional but add great taste!)
Directions: Cook rice in the stock until done, about 35 minutes. Remove from heat and stir in the beans, peas, corn, and collards. Top the bowls with cilantro, carrot, and olives. Drizzle on olive oil and coconut aminos to your liking. Easy, yes? The leftovers are wonderful too. The possibilites are endless, so feel free to get creative or keep it simple like this recipe. You basically just want a gluten free grain, topped with raw and/or steamed vegetables and add a couple flavors and textures to the top like olives, avocado, bell pepper, carrot, etc.
Remember
I have really enjoyed the daily emails and support! I agree, being prepared is the key! I had a craft festival yesterday all day, and went armed with lots of fresh fruit and veggies, and raw almonds and brown rice cakes, and of course my juice! I was able to manage to resist the burgers, and fries and people handing out samples of cupcakes and such. Whew! I did it! So proud of myself, and as a side benefit I have lost a few lbs. I won’t know the total until tomorrow but it looks like at least 3-4 lbs! Yay! I needed that. But the absolute best part is I feel so good!
Thanks for the sweet potato black bean burger shout out!