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DIY Blueprint Juice Cleanse

I’m on day 4 of this juice cleanse… it’s a diy blueprint cleanse — as the bpc costs hundreds of dollars (insane!!) and there’s a plethora of diy stuff online, I figured I’d find one myself… and didn’t realize that last year when I researched juice cleanses I had decided this had too much fruits… it doesn’t really… as I got all the stuff together and there were only some apples and lemons, so I’m not sure why I had that thought last year…
so I’m on day 4, and I’m down 4 pounds… granted most of it is probably water weight, but… yesterday when I looked at myself (didn’t take/post any pics) my stomach was a lot flatter than it has been lately…
not that I’ve been eating inherently unhealthy (often) but it’s just really fat lately… it’s disgusting…
and before you get upset b/c I’m saying something on me is fat – note – -my fat is different than your fat. my body – different than yours, my ideals for myself are different than yours, or the ones I even judge others by… I have body dysmorphia (sp?) big time… it might not truly be severe, but **shrug** I don’t know, I just know that I see myself VERY differently than others see me… we are our own harshest critics and all that, but this goes above and beyond that…
anyways, I was unable to work out for a few months due to an ankle injury and my weight just ballooned. it’s disgusting… I look in the mirror and want to cry… I can’t run still, but I can work out, and I’m trying to do cardio, but it does hurt… I should try swimming, but then I’d have to put a swimsuit on, and I can’t do that…
anyways, so day 4 is a 24 hour shift at work. the actual cleanse itself calls for no solid foods for the duration of the cleanse, which actually might be only 3 – 5 days, but i’m trying for 10…
but it’s a 24 hour day… that I’ll be awake.. .ALL. DAY. and NIGHT… so, I cut up a lot of fresh veggies and will supplement if I need to… but, I’m hoping I don’t have to…
I figure if I do, then at least it’s healthy stuff!! carrots, cauliflower, broccoli, and mini peppers
no fruits – so no extra sugars (yes I’m aware that some veggies have a sugar content, more than likely the carrots and peppers over the cauli/broccoli) but…. it’s all natural, so it’s at least healthier than added sugars…
I’m craving all sorts of things, and I have strayed . . . because my schedule is wonky and I have appointments all over the place and trainings and such, so I don’t get to drink a prescribed juice at a certain time… I haven’t been awful, but on Friday, I had a cracker during the day, and 3 French fries that night, we went out, I was up much later than normal, and didn’t have my last ‘juice’ of the day (which is a home made cashew milk) so I was STARVING and husband ordered some fries… (loaded… omgggg) but I thought only 3 fries was a pretty good feat given that I’m a potato fiend!!! and the cracker was during a training during the day b/c I couldn’t grab my juice since it was in a different building. . .
on Saturday I had a couple of cashews, but I figure this isn’t so bad b/c they’re part of the milk I make for the end of the day… I just grabbed a couple out of the ones I was putting aside for the mix… so, last year when I did the cleanse, I beat myself up if I strayed… this time, i’m not doing that… my sanity is more important … so, i’m not even eating a quarter of a serving of the 3 times I strayed, just a bite basically… **shrug** judge me if you will… tell me it defeats the entire purpose, but failure would be not finishing it, and I have every intention of doing so…

Repost… Summer Corn Chowder

Corn Chowder

i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.

Ingredients:
2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika

Directions:
cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! 🙂

Pho Ga – my style

so. . . we had never had pho (supposedly pronounced fuh) before… we moved to Virginia and saw these Pho restaurants EVERYWHERE…
seriously — they are ALLLLLL OVER…
we like to try new things… sometimes…
sometimes we’re very hesitant… and sometimes we do and wish we hadn’t… so it took us a few months to try one of these pho restaurants…
but once we did — definitely one of our best choices!
if you aren’t aware pho is a Vietnamese broth-y soup served with rice noodles, a type of meat (usually) beef, green onions, sometimes cilantro, and garnished with mung bean sprouts, basil, lime, and served alongside hoisin sauce and chili paste or sriracha sauce…
the beef ones are served in beef broth, some restaurants even have their chicken version served with beef broth…
seeing as I don’t like red meat, I always choose the chicken in chicken broth . . . pho ga
but, times are tough financially . . and going out to eat is put on hold…
but I wanted to try my hand at making it . . .
so I researched recipes from foodgawker.com — I love this site btw… definitely my favorite food porn site!
I decided to base my recipe off of 3 different ones, actually 4… but I can’t find the other one that told me to char the veggies!
here are my bases:
http://kitchenconfidante.com/le-creuset-dutch-oven-giveaway-chicken-pho-recipe
http://www.thenovicechefblog.com/2013/01/chicken-pho/
http://www.mamamiss.com/2013/05/02/eats-chicken-pho/

when I was shopping I only thought to buy chicken BROTH not stock…
so I improvised… here we go:

Ingredients:
2 cartons of reduced sodium chicken broth
1 onion cut into chunks
2 – 1 inch pieces of ginger
1 carrot – chopped into chunks
splash of fish sauce
1 cinnamon stick

1 lb of chicken breast cut into thin pieces
rice noodles (enough to serve however many people you are serving)
1/4 cup green onions sliced
1/2 cup mung bean sprouts per person
garnish:
thai basil
quartered lime
cilantro
hoisin sauce
sriracha sauce or chili paste
jalapeno – sliced (optional)

cut your onion (SKIN ON)into chunks and throw it along with your ginger and throw them into the oven on broil setting
I put mine in for ten minutes I think, 5 first and then I moved them around and did it another 5 minutes
throw the chicken broth into a large pot, and add the carrot, ginger, cinnamon stick, onion and fish sauce and let boil for about an hour…
I brought it to a slow boil…in my mind this means I started it on a lower setting and just let it boil from there…
while that’s boiling – cook your chicken… in order to cook mine – I sliced it very thin and threw it in a pan with some sesame oil… when it was about 3/4 the way done – I threw in 1/2 cup of water to let it cook slower… and to be super tender. . .
take your rice noodles and begin preparations… I used these:
pho
I got them b/c they said pho on them…
when I do this the next time I will definitely make them a little differently… all I did was put them in some really hot (not boiling) water . . . and let them sit… that’s all it called to do…
next time I will use boiling water… they were a little underdone
after your broth has boiled for about an hour – taste it and make sure it’s delicious…
now here comes the tedious part…
grab a bowl and strain your broth so that all you have IS broth…
and do whatever you want with the veggies…
your broth is still hopefully boiling hot. . . throw it back into the pot, and take your mung bean sprouts and throw them in for a couple minutes… strain them out . . . yeah I know . . . tedious and a crazy extra step…
set them aside. . .
take your bowls and layer in the noodles, sprouts, chicken, cilantro, and green onion… (I definitely layered them wrong… I put the noodles in on top and they should have gone in the bottom… )
ladle your broth in over the n/s/c/c/go…
take your lime and squeeze it into your bowl and top with some basil…
throw some jalapeno on there if you dare…
and top it with hoisin or sriracha depending on your taste… I skip the sriracha, but at one restaurant we went to – they had some sort of chili paste that I mixed with the hoisin and it was amazing…
husband tried it before I did and said it tasted just like the restaurant version!! 🙂
yay!! WIN!!!

pho ga
(the top is before I stirred it up… and obviously the bottom is after it’s been stirred)

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