Living Foods Detox – Day 3

BREAKFAST: Pineapple passion “yogurt.” For some reason, this dish really made my stomach turn, and I wound up throwing it away entirely uneaten. I really hate wasting food, so this made me feel sad. I found myself overwhelmed by what seemed to be sort of a gritty coconut oil taste, which in all fairness may have gone away if I had left the yogurt out of the fridge for longer and allowed it to reach room temperature. Alas, I will never know. Instead, Zander and I devoured a couple of ripe mangoes and a banana for breakfast.


LUNCH: Rojo tacos. Due to the detox symptoms I mentioned in my Day 2 posting, I had a tough time getting this meal down, but I managed to do so–all except for the (zucchini flax?) wrap. It was simply too soggy, and I couldn’t deal with it, so I left it on my plate. The other veggies–beets, carrots, zucchini, corn, pumpkin seeds, and mixed greens–were fresh and delicious, and I liked the spicy sauce, which added a nice kick to the meal.


DINNER: Greek flatbread. ENOUGH with the soggy “breads” already! I feel terrible wasting these, but they are all going into the garbage. Just give me a salad instead. This one was particularly doughy-tasting (see photo below), and I simply couldn’t stomach it. However, the other ingredients were delicious. I loved the thin layer of tahini cheese paired with the sweet red peppery sauce that I poured on top of the olives, tomatoes, and mixed greens. Yum!


The uneaten “flatbread”:


DESSERT: Strawberry bar. This name simply doesn’t do the dessert justice–it was absolutely heavenly. There was a light and pleasant hint of coconut to the creamy strawberry topping, and the “crust” was truly reminiscent of a graham cracker crust. Outstanding!!! I don’t know how they did this, but it was fantastic.



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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