The last day of detoxing is tomorrow

Well, the journey if detoxing has come to an end, but the journey of well being has just begun. I've been so tired and cold lately, probably catching a cold and my body has waken finally. I haven't watched my weight, but the loose dough around my belly is pretty much gone; I've got a waist! I also noticed a feminine thing: cellulite from my bum is gone, skin is smoother and brighter and I feel lighter, sometimes hungry and never too stuffed. I have base for the healthy, lean body and a working digest system now.

Today I found from Kaisaniemi's "Punnitse ja säästä" a egg free vegan chili mayonnaise and bought some goji berries and mulberries, they cost 2,50€/ 100 grams, cheaper than elsewhere! No artificial ingredients.

I also have an arrangement with our diner at work that they make me dairy and gluten free vegetarian food. I've eaten there couple of times now and the food was tasty. 

On Sunday I'm going to pilates class. I will continue posting recipes and stuff eventhough detoxing has ended. I'm not going back to bread and dairy products except for rare goat cheese gravings. Almond milk is perfect for my dark roasted coffee! 

Crappy day's saviors

Tired and overloaded so meditation and these it is:

Raw chocolate with goji berries and orange and Kombucha ginger tea. 

17th day

I made myself a very delicious tofu meal:

- marinated tofu
- sprouts
- mushrooms
- garlic
- avocado
- hemp seeds
- romaine salad
- olive oil

1. Heat a pan with olive oil and add the crushed garlic with hem seeds.
2. Add the marinated tofu chunks and fry it until it's a bit golden.
3. Check the spices; salt, pepper, herbs...
4. Fry the sliced mushrooms in a different pan just with salt and oil.
5. Mix the tofu and mushrooms and add the avocado.
6. Let the mix heat up a bit and make a salad bed on a plate for it.
7. Spoon the tofu-mushroom mix on top of the salad bed, pour some olive oil over and sprinkle the sprouts and some peanuts and seeds on top if you want to.

On Monday I was eating at our training restaurant where the students prepare the meal and serve it. The menu was with fish and beef, and I made the vegetarian order beforehand, this was how it became:

Simple but tasty!

On Sunday I bought Cocovi's coconut flour and added it to my morning smoothie instead of hemp protein. It worked very well with rasberries and goji berries, but you need to add some liguid to it though, otherwise it'll be totally stuck to the mixer in the morning. The flour contains lot's of protein and is very good substitute for the proteins I've used so far.

15th day

Yesterday I was at my workmate's fairwell party; we were playing Laser war at Megazone in Flamingo entertainment center. It was so much fun and surprisingly sweaty sports!  Our team won the second game. The problem was that I ate at 4 pm and the game ended at 9 pm... I was soooooo hungry and de-hydrated. I had a fruit smoothie end green ice tea with me and they helped a bit and afterwwards I was drinking soda with lemon at the bar and left early home. Had to eat a bit at 11 pm when I got home and drank 1,5 liters of water. :D

This morning I decided to make combo smoothie (green and protein) from the super expensive organic papaya I bought..

Combo smoothie

- papaya

- banana

- salads (one of them was burgundy color and the smoothie turned out lovely shade of pink)

- hemp seeds

- holy basil extract

- almond milk

- a little bit of wwater with lemon to make it easier to mix.

So delicious! Today I'm making Lucifer rolls for my hubby. Theyr'e vegetarian and his favorite food eventhough he is carnivore. :D  I'm still on a mission to find suitable ingredients for my diet to eat that myself (contains milk and wheat, if you're ok with them, TRY THIS!) Here's the recipe (it's from the Inferno metal magazine).

Lucifer rolls (hotttt!) 6 pcs

- red pepper

- can of beans in a tomatosauce

- can of crushed tomatos

- tacomix, not needed if you're using something (flour, Maizena...) to thicken the bean sauce

- cheese dip

- cheese (grated or grate it yourself)

- tabasco

- chili/ cayenne powder

- salt and pepper, if not using the tacomix (it's very salty)

- garlic

- flour tortillas

1. Pre-heat the oven into 200 degrees celcius or to 180 if you're oven is fan-assisted. Lay out the tortillas and spred the cheese dip thinly on them.

2. Heat up the frying pan or kettle and pour in the sliced pepper. Fry them with olive oil a bit and then add the beans, crushed tomatos and the tacomix or the flour. Stir until it's mixed and hot.

3. Add the crushed garlic, tabasco, chili powder and salt if you're not using the tacomix. Stir.

4. Spred the bean sauce in the middle of the tortilla vertically.

5. Close the tortilla by glueing the sides together with the cheese dip, and spread a bit of dip on top of the seam so that i won't pop open in the oven. 

6. Sprinkle some grated cheese top of the rolls and put them into the oven for around 15 minutes so that the cheese is lovely golden.

(My hubby's way: 7. Enjoy with Mexican beer (SOL or Corona) ;D )

^^ I need to find; glutein free tortillas if I don't wanna use taco shells and the replacement for the cheese. And I don't like the cheese dip so... I was thinking of using hummus, but I need to check if it's suitable for heating in high temperatures. And then the cheese! I personally think the so-called cheeses made out of some vegetable oil are discusting and usually filled with artificial ingredients.