Day 2 Detox- Better Late Than Never!

Bah! Got almost all the way done writing this post and of course, my computer shut down erasing everything! Then I didn't have internet en route from here to ATX. So here’s the abbreviated version because I just don’t have it in me to re-type everything.

Anyways- So back on Day 2 Detox I went a little health crazy… started my day with cardio pilates and props and ended it with yoga with weights. Made Brussels sprouts, kale chips and 4 huge jars of sauerkraut in the same hour too (Who does that?!). Meal Plan for the day went something like this:

Snack: Grapefruit and a few almonds before Pilates (running late so it was a grab-and-go)

Breakfast: Greek yogurt (have you noticed how much I love this stuff yet?), blueberries, strawberries, blackberries, flax seeds, raw honey. 1 cup black tea with 1 packet stevia in the raw.

Lunch: Tortilla-less Burrito- boiled chicken breast (boneless, skinless, seasoned with Tommy’s all natural seasoning), 2 tablespoons black beans, ½ cup fresh diced Roma Tomatoes, 1 tablespoon Fage Greek Yogurt (awesome replacement for sour cream), 1/3 small avocado, fresh salsa. Mixed it all up in a bowl, grabbed a spoon, then went to town!

Snack: Pear and a few honey roasted pecans

Dinner: Salmon burger with a friend of a friend’s super awesome Brussels sprouts recipe that I’m about to share.

Snack: 3 kale chips (just to try then shared them with my friends while we watched frozen planet, which is a crazy awesome show if y’all haven’t seen it) and a cup of strawberries.

Sweet & Spicy Brussels Sprouts

Serves 1

Canola Oil Cooking Spray
1 cup halved Brussels sprouts (or more depending on what serving size you’re going for- don’t have to feel guilty about eating extra veggies!)
2 teaspoons red pepper flakes
Salt and Pepper to taste
2 tablespoons balsamic vinegar
1 tablespoon raw honey

Pre-heat oven to 425. Spray baking sheet with cooking spray and add Brussels sprouts. Sprinkle with red pepper flakes, salt and pepper. Bake for 20 minutes or until slightly browned and crispy. Place Brussels sprouts in a bowl and toss with balsamic vinegar and honey till coated evenly. Enjoy!

Kale Chips

Serves as many as you’d like!

5-6 cups fresh kale, rinsed and torn into “chip” size pieces
Canola oil cooking spray
Salt/Pepper to taste  (or you can use your own seasoning- Cajun works well but trust me, a little goes a LONG way)

Preheat oven to 425. Arrange kale on baking sheet and coat LIGHTLY with canola spray. Sprinkle with salt/pepper/seasoning of your choice. Bake for 10-12 minutes or until crispy.

Dietitian Says: Great Snack and so easy to do on your own without shelling out big bucks for the pre-made kind. Add any other thinly sliced veggies for some guiltless snacks to use for hummus or yogurt based dips!

I’ll add some nutrition facts in later but as of now I’m in my favorite city in Texas, Austin for the weekend with my fellow dietitian and pal, Natalie! She’s also detoxing with me and feel free to follow her blog as well here!