Living Foods Detox – Day 4

BREAKFAST: Fresh fruit bowl. Zander and I enjoyed sharing this simple but yummy bowl of sweet pineapple, kiwi, mango, and orange slices.


LUNCH: Clayudas. I will admit that I had to google this to find out what it was supposed to be, and I learned that it is a Mexican snack, sometimes spelled Tlayudas, that usually involves refried beans and some sort of meat layered on top of a tortilla shell. As usual, the raw “tortilla” was somewhat soggy and did not appeal to me, so I removed it from the bottom of the dish and scraped off the layer of “refried beans,” which I then crumbled on top of the mixed greens, zucchini, carrots, beets, squash, red peppers, tomatoes, and corn to eat as a salad. The “beans” were made of nuts and/or seeds and were seasoned to perfection. They were absolutely delicious and really made the whole dish taste wonderful. On top of this, I poured the light and refreshing lime dressing and super-tasty mango salsa that were included in my kit. This was probably one of my favorite meals so far, due to the nice balance of flavors. I felt unusually satisfied after lunch.


DINNER: Sweet mustard salad with wheat berry bread and olive tapenade. Another tasty meal. This one included a generous portion of that sweet mustard dressing I loved so much in an earlier dish. I think I could become seriously addicted to that stuff. After such a complex lunch, I liked having just a simple salad with fresh mixed greens, zucchini, and red peppers. And unlike the other “breads,” which I’ve found largely unpalatable, the wheat berry bread had a nice taste and texture and served as a great vehicle for the zingy olive tapenade, which was fabulous. I shared my dessert truffles with Zander, whose meal is pictured below this one. We went to a free children’s concert at a local park last night, which explains why our meals are in these adorable–and highly functional–Planet Box lunch boxes.


ZANDER’S DINNER: For Zander, I made a simple sandwich of toasted whole grain bread with Tofurkey slices, Vegenaise, mustard, and sliced tomatoes. His sides included avocados and olives (always the first to go), whole wheat crackers with hummus (what toddler doesn’t love dipping?), and an ear of fresh corn (not pictured below). For dessert, he had a raw chocolate truffle plus some sweet juicy orange chunks with dried cranberries.


Here is what the Planet Boxes look like on the outside. I love the interchangeable magnets:


And here is Zander enthusiastically digging into his meal at the concert:



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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