21 days of extremely healthy eating equals 9lbs of weight loss and a drastic increase of energy. I’ve been feeling so good that I don’t want this cleanse to end.
3 weeks ago when I first looked at this challenge I was hoping just for that, a change of eating habits and of course a little weight loss. I’m happy to report that I was successful. I’m also sad that this cleanse is coming to an end.
More good news, tofu is really good if you have the right spices and ingredients for a nice recipe. It could of been hunger too because when I arrived home from the gym one night famished and had tofu I thought it was delicious. I also had tofu the following day for lunch in a different recipe and again it was tasty. What ever the case, I’m glad I finally found a few recipes to enjoy tofu.
The bad news is eating this health is super duper expensive. I was way over my budget for the month of February and not by $50 or $100 but $250. Partially because I didn’t have a lot of the ingredients in the pantry. I had to go out and buy these items without sales and coupons – no planning. We also arrived home from our 10 week overseas adventure so there wasn’t much in house anyway! My hubby was not impressed when he looked at the monthly figures but we will be looking for other ways to eat healthier for less this year even if we have to increase our budget.
I found it took less food to feel satisfied and I love the additional energy I’ve been experiencing these last few days.
I’m tempted to redo the whole cleanse again but that might be over kill. I am going to stick with 7 of my favourite recipes from the Whole Living Cleanse and add coffee, of course!
There were a few times I slipped with the cleanse as I mentioned. I have an extremely soft spot when it comes to Rice Krispie squares even if they are frozen although they were Gluten-Free Rice Krispies so I’m making an exemption.
The experience was fun and with all the added benefits it’s certainly a great cleanse to try if you want weight loss and a change in eating habits. Do you have any other cleanses you’ve tried? Let us know and share your thoughts and experiences.
Stuffed Acorn Squash
- 1 halved and seeded acorn squash
- 3 Tbsp plus 1 tsp extra-virgin olive oil, divided
- Coarse salt and freshly ground black pepper
- 1 diced large onion
- 1 tsp chopped fresh sage
- 1 tsp fresh thyme
- 1/3 cup cooked white beans
- 1/3 cup cooked quinoa
- 1 cup chopped kale
- 2 Tbsp chopped toasted hazelnuts, divided
- Heat oven to 400 degrees. Brush squash with 1 tsp oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
- Heat 1 Tbsp oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
- Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
- For each serving, sprinkle with 1 Tbsp hazelnuts, drizzle with 1 Tbsp oil, and squeeze with lemon.
Refrigerate stuffed squash in an airtight container up to three days.