(Scroll down for a 21DSD SUPER GARLIC STIR FRY RECIPE)
Make no mistake….it’s no accident you “can’t eat just one” of a potato chip.
Food science is an entire industry dedicated to DESIGNING foods you can’t stop eating.
“When it comes to stimulating our brains…individual ingredients aren’t particularly potent. But by combining fats, SUGAR and salts in innumerable ways, food makers have intentionally tapped into the brain’s reward system, creating a feedback loop that stimulates our desire to eat and leaves us wanting more and more even when we’re full.”
“How the Food Makers Captures our Brains” – New York Times
I’ve spent the last 3 & 1/2 years helping my clients learn the power of eating clean, whole and real food ingredients.
I love helping them understand why eating an apple is different than eating a flour tortilla….even though they have similar carbohydrate amounts (about 25g).
Is it really all about carbs? Noooooooo
The truth is….we have to change YEARS of habits. For most people I find doing something that requires you to cook, eat more whole foods and learn how to read a label….is the answer to results without restrictive dieting….at least in the beginning. There are so many positive side effects that happen when you begin to eat more whole foods.
Blood sugar balancing.
Less sleep problems.
Skin rash & irritations become clearer.
People ask me all the time why I believe in doing a detox if I’m a “clean eating coach”. It’s true though, when I work 1:1 with my clients I almost always have them do a reset or detox program to kind of “start” to our program together.
You can call it whatever you want but for me it’s about a resetting your palette and creating a new baseline for carbs, sugars, caffeine and alcohol….literally ALL THE THINGS that seem to mess us up.
We have to have a period of time where we JUST. SAY. NO. Because we made a decision. A choice. Because YOU are in control of your food and habits.
THIS is part of what I love about offering the 21-day Sugar Detox.
Unfortunately quick fix diets are all the rage. We live in a country where people are more unhealthy than ever and the “I’ll cut carbs” mentality is pervasive in our society. This dieting cycle hurts our metabolism (and our thinking) more than you probably know.
And you can do a cookie cutter diet if you want. And you’ll lose weight.
But if you want to make changes and cook food you can eat FOREVER (and that your whole family will love), this the 21DSD is a perfect place to start.
To make it ever more effective, completing your whole food reset with a Certified Health Coach is even better. Someone who can give you educated guidance (and a bit of a kick when you fall off track). Making health changes is hard. It’s even harder on your own.
Registration is officially OPEN for my January 2020 detox group AND my 21DSD PLUS group. This is GROUP SUPPORT (1:1 options are available) but I love the energy that comes from groups of people all focused on the same goals.
We begin our PRE-detox week on Monday 1/20 as a group. This will help you choose your level (three different options since we’re all in a different place) and Coach Angela can help you customize it even more if needed.
Here is a great recipe from @Balanced Bites that is 21DSD compliant to give you an idea of the delicious meals you will be eating while we cut out sugars and junk!
GIVE ME ALL THE GARLIC.
SUPER GARLIC STIR-FRY BOWL
2 lbs ground pork (or protein of choice)
1 tbsp+ garlic powder (I like to use minced from fresh for a stronger flavor) OR 1/4 cup SUPER GARLIC BLEND from Balanced Bites
1/2 tsp ginger powder
1 medium red bell pepper, thinly sliced
1 small red onion, thinly sliced
4 cloves garlic, minced or grated
4 cups shredded cabbage (~ 1 head)
1/4 cup coconut aminos
2 to 3 dashes of fish sauce
In a large bowl, combine the ground protein, spice blend, and ginger powder and mix well with your hands.
Place the ground pork in a 12-inch skillet and cook over medium-high heat for about 10 minutes, until the meat has cooked through, breaking it up as wooden spoon as it cooks. Remove the meat from the pan and set aside.
Add the bell pepper and onion to the skillet. Cook for about 5 minutes, until the onion starts to turn translucent and the pepper softens. Add the garlic and cook for 1 to 2 minutes more, until the garlic starts to turn golden brown.
Return the meat to the skillet, then add the shredded cabbage, coconut aminos, and fish sauce and stir to combine. Cook for about 5 minutes, until the cabbage softens slightly.
Garnish with chopped cilantro, sesame seeds, and sliced green onions. Serve lime wedges on the side.
Chopped fresh cilantro leaves
Sliced green onions