Clean Program, Week 2

Week Two is over, and I officially have seven days left on the Clean Program.  Today, I feel well rested, strong, and healthy.  I feel good! 

This week was a really busy one for me.  I got home late, I stayed up late, I woke up late, I barely had enough time to get dressed in time for my commute let alone make a smoothie.  I found myself randomly getting a strong urge for some coffee while at work, but other than that, it was pretty smooth sailing.
 

I skipped the breakfast smoothie on Day 11.  I made up for it on Day 12 with a frozen organic raspberry, cocoa, almond milk smoothie with hemp powder and chia seeds.  On most other days this week, the base of my breakfast smoothie was coconut milk, almond milk, hemp powder, chia seeds, and ground flaxseeds.  I added frozen organic fruit like peaches and blueberries.  They are super filling!  I found that I like cold, thick drinks in the winter.  I am so surprised by that!  There's snow on the ground, yet I like my cold smoothie.   Here's a particularly thick version, in a coffee mug.

For most of the week, lunch was not exciting since I have to cook it the night before and bring it to work, and I haven't had the time to do this important Clean meal any justice.  I tried to make a lovely millet and artichoke risotto from the Clean website that was supposed to be nurtured with frequent stirring but ended up being rushed.  The result was pretty blah.  I repeated the quinoa, lentil, spinach mixture from last week.  One definite winner this week was this meal made of balsamic glazed portabella mushrooms from Vegan With a Vengeance and saffron brown rice from Veganomicon. 

This weekend I made crabless cakes, a Clean recipe from their website.  It was made up of cashews, coconut flakes, celery, carrots, onion, sea salt, pepper, and kelp powder.  It was suggested to serve it with mustard and sauerkraut, but I would have preferred it with Vegenaise.  I'll probably make it again after the detox.

I eventually had time to heat up the artichoke millet risotto with more veggie broth, and it came out so much better.  Here it is with some kale and crabless cakes.

In addition to organic honeycrisp apples, hummus and carrots, raw cashews, and raw almonds, I made kale chips to snack on.  They are so amazing!  I'll post the recipe I used later this week.

Dinner during week 2 was either white bean and roasted garlic soup from my last Clean post or some green juice.  Here's spinach, celery, green apple, ginger, and lemon juice.

An exciting update on my allergies is when I got my allergy shots, the injection site didn't swell up like crazy like it normally does.  Weird, huh?  It will be interesting to see if this continues.  Does this mean that coffee and gluten make me more sensitive to allergens?  I hope not!  After week 3, I'm supposed to incorporate the foods I wasn't supposed to eat gradually into my diet and see how I react.  I'll have to think about what food on the Clean "no" list will make an appearance first.  Soy? Gluten?  Coffee?  Nightshades like potatoes?  Bananas?  I'll keep you posted!