My detox was derailed yesterday when my uncle lost his long battle with cancer. I ate a Clean breakfast and lunch and then spent the afternoon with family, helping to write Greg’s obituary and sharing stories. When my mom suggested we order pizza, I was in no shape to argue. I suppose I could have just had a salad and tried to eat as Clean as possible, but who I am trying to kid. I wanted that pizza. I figured if a death in the family isn’t reason enough to indulge in some comfort food, nothing is.
This morning I went a step further and had a latte with my favorite egg souffle from Panera, plus half a bear claw. Eating the pastry, I couldn’t help feeling that it just wasn’t worth it, and I kind of wished I had stayed home and made a smoothie. (Though I might have felt differently had it been a Donut Haus donut.) And the coffee just made my stomach hurt.
I think for now I am going to keep eating as Clean as possible, although not necessarily following the program to a T. I made a fantastic Clean-approved almond-crusted chicken for lunch (see below), and I may just have my new favorite easy zucchini soup for dinner. I had actually started craving it, and we certainly have enough zucchini from our garden to provide me with soup for many more days. But it’s Friday, and it’s been a rough week, so I may just wash it down with a beer.
I got in a full ten days on the cleanse, and even though I didn’t really feel any different, I know I was doing good things for my body. I will probably wait until after my upcoming vacation, and then give it another go.
Almond-Crusted Chicken with Spinach
Make a coarse paste of 1/2 cup roasted, unsalted almonds, 1 garlic clove, 1/2 teaspoon of coarse salt, and 3 tablespoons extra-virgin olive oil in a food processor. Rub onto 2 seasoned boneless, skinless organic chicken breast halves. Roast in 425-degree oven until cooked through, 15 to 18 minutes. Slice and serve on baby spinach with lemon wedges. Serves 2 to 4.
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