Today is Day 2 of the Pre-Cleanse for the Fab Detox. Yesterday was easy-breezy, just taking out the meat and replacing it with some high-quality plant-based proteins. Today we’re continuing our transition, nixing the other main animal-based offender: dairy. (Note there are other things left out of the cleanse, i.e. caffeine, but I’m not going into specifics!) Here are my thoughts thus far, plus a little recipe I threw together.
Day 2: Pre-Cleanse
Onto day 2! We’re slowly getting rid of the bad stuff- today it’s dairy. Yesterday went well, sans-meat. We had a little lunchtime incident when I discovered the tempeh I asked Nick to pick up was actually seasoned tofu… so not fermented, so not gluten-free…fail. So I had to mix it up a bit and I threw together an herbed sweet potato white bean salad with spinach for dinner at work (let me know if you’re interested in the easy recipe!). But other than that, I started my day with some scrambled eggs and spinach- I know eggs are going to be the hardest for me to give up, as they are a huge staple in my diet and one of my favorite foods! For lunch I had a big kale salad with tahini sauce, sundried tomatoes, seeds and some grated veggies, and I made muffins to have as snacks during the pre-cleanse. They do contain eggs (and a lot of ‘em!) so they’re really only ok up until Thursday- when all of our toxic offenders are nixed, but they are gluten-free and refined sugar-free and will make great snacks for the next couple of days! I enjoyed my first one as a pre-prep treat at work. Gave me the energy I needed to plug on! I can’t wait to eat another one today. One note on today before I give you the recipe- we’re off dairy. A fairly easy one for me, though I will admit I will miss my sprinkle of goat cheese here and there! But it’s only another 10 days. Harder I think will be giving up my beloved ghee… oh, ghee- I love my clarified butter (ok, let’s be honest- I’m a chef. I love my butter!) but I plan on replenishing my stash of coconut oil I ran out of last week when I’m shopping today, so I think I’ll be set. Fellow fab detox-ers- what are will you miss , and what fab replacements are you looking forward to? Onto the recipe!
Though I have been working and/or interning at Meghan Telpner’s for over a year now, I am always learning something new- one of the reason I love my job! Recently I find myself picking up on how I can add more Superfoods to my everyday meals and snacks- Meghan describes this as having the most nutrition in each bite of food. For these muffins, I added a new favorite- Lucuma, a Peruvian fruit that is powdered and used as an all-natural sweetener and flavouring agent. It’s low-glycemic and high in minerals, so you can see why I love it so! It adds a nice caramel-like flavour to these baked goodies, and pairs beautifully with the toasted coconut topping.
Toasted Coconut Lucuma Muffins
Gluten-free, Grian-free, Fab Detox Pre-Cleanse friendly
Makes 10 muffins
1/2 cup coconut flour
2 tbsp lucuma powder
1/4 tsp baking soda
1/2 tsp sea salt
6 free-range eggs
1/2 cup coconut oil, melted
1/2 cup maple syrup or honey, melted
1 tsp vanilla extract
1/4 cup chopped or slivered almonds
1/4 cup shredded coconut
1. Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
2. Whisk together coconut flour, lucuma, baking soda and sea salt. Set aside.
3. Beat eggs until frothy. Whisk with oil, sweetener and vanilla.
4. Whisk egg mixture into coconut flour mixture until well-combined, but do not overmix. Gently stir in almonds.
5. Scoop mixture into muffin liners, 3/4 way full. Top with a sprinkle of coconut. Bake in preheated oven for 30 minutes until tops are golden and coconut is toasted. Let cool in pan, at least 15 minutes.
Good luck on day 2, Fab Detox-ers!