Hard to believe we’re past the halfway point in our Challenge. It’s been so much easier than I envisioned when Emma first mentioned the idea. Of course, having the Queen of the Kitchen herself here to do most of the cooking and all of the planning helps . . . A LOT! I’m definitely seeing changes in my body and feeling much stronger in my workouts and on the tennis court. The one side-effect that has seemed to stay with me is the need for frequent potty breaks throughout the day. When I say “frequent” I really mean it – I’m talking 10-12 times a day. Maybe that’s TMI, but in the name of full disclosure I figured I’d better not hide that little factoid.
One of my readers texted me the other day asking about the banned fruits and veggies during the Challenge. Emma got in touch with her contact at Chef V’s place, and here was his response: “There are things like tomatoes and grapefruits that would otherwise be totally okay, but because we want you to get the most out of the cleanse, we ask you stay away from those items that are known to alter the results. For example, the two I listed above [tomatoes and grapefruits] may cause water retention, the opposite of what we want the cleanse to accomplish. Each food we say to stay away from has individual reasoning behind it.”
Thanks for the question – keep ’em coming! Oh, and be sure to post your Comments in the box below. 🙂
Day 11 Menu
Pre-Breakfast: 8-12 ounces of water plus 8-12 ounces of Green Juice
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Apple slices with almond butter
Pre-Lunch: 4-6 ounces of Green Juice
Lunch: Super Food Power Salad (Be sure to check out Queen of the Kitchen’s Instagram for a photo!)
Afternoon snack: Organic blackberries
Pre-Dinner: 4-6 ounces of Green Juice
Dinner: Spicy Grilled Chicken Breast with Avocado Papaya Salad and Black Rice, fresh persimmons for dessert
Queen of the Kitchen’s Spicy Grilled Chicken Breast
Ingredients:
1/4 tsp Pink Salt
1/2 Tbsp Chili Powder
1/2 tsp Cayenne Pepper
1 tsp Paprika
1/4 tsp Turmeric
1/4 tsp Cumin
1/2 cup water
2 large organic boneless, skinless chicken breasts, butterflied
Directions:
Put all spices into a ziplock bag, add the water, then shake well to mix. Add the chicken breast and let brine for at least one hour. When ready to cook, shake excess liquid off chicken then grill until done, about 10 minutes, turning halfway through the cooking time.
Avocado Papaya Salad (Adapted from Gina’s Skinny Recipes)
Ingredients:
2 tbsp red onion, chopped
2 tbsp lime juice
2 medium Haas avocados, diced
2 cups papaya, diced
2 tbsp chopped cilantro
salt and pepper to taste
Directions:
In a small bowl combine onion, lime juice and salt. In a medium bowl, combine avocados, papaya, and cilantro. Toss with lime juice and onions and serve immediately.
Helpful Links
Click here for Chef V’s website
Click here for the Queen of the Kitchen website
Click here for a Google list of Green Juice recipes
Workout of the Day
C2 at Core Power Yoga (Emma & Lisa)
(Matthew missed his workout today – bummer!)
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