BREAKFAST: An avocado breakfast bar. As you can see, my “bar” sort of oozed all over the plate, but it was still very tasty. Underneath this mass of sweet, creamy avocado concoction with juicy pomegranate bits, there was a small nut or seed-based crust of some sort. This was a really pleasant and filling breakfast.
LUNCH: Fresh BBQ salad. This was by far my least favorite meal of the detox. I only ate half of it. Basically a salad with mixed greens, red pepper slices, and large crunchy chunks of zucchini, pineapple, and apple coated in some sort of dry spices. Something about it just didn’t agree with me; I’m not sure what. The ingredients were fresh and high quality. It just didn’t appeal to my taste buds.
DINNER: I forgot to take a picture of my dinner. Alex, Zander, and I were out grocery shopping last night and wound up spontaneously eating dinner at Whole Foods. Fortunately, they sell a large variety of dishes from 118 Degrees! While Zander and Alex shared a spinach and mushroom pizza smothered in Daiya vegan cheese, I opted for the marinated kale salad with walnuts and olives. I would be lying if I said I didn’t salivate at the thought of running away with their pizza box and devouring the whole thing in a corner somewhere. Yet I still felt strangely satisfied–and definitely more centered–after eating the kale, and I felt very proud of myself for making this choice.
DESSERT: When we got home, I found my reward waiting for me in the fridge: a delicious raw strawberry shortcake. This had the same yummy crust as last night’s dulce de leche and was so tasty that I unabashedly licked my plate when it was gone.