Day One - Cleanse

So first thing, I get up, I get on the scale and reluctantly record my base weight. Then I drink 16 oz of water, take my milk thistle and have some dandelion tea.

158.2 lbs. Sigh.

Test:  No test

During the first 3 days of the cleanse the items you can eat are limited to the below:

flax seeds, blueberries, coconut milk or rice milk, carrots, zucchini, onion, beets, kale, shiitake mushrooms, butternut squash, broccoli, mixed greens, chia seeds, sunflower seeds, pumpkin seeds, broccoli with orange oil and lemon juice, pear, apple, citrus zest (orange oil or lemon oil), 1 teaspoon of brown sugar / honey / agave nectar per serving, and the spices/condiments listed above.

Menu:

Breakfast

1 cup Flax granola with ½ cup blueberries
Silk Coconut Milk

Notes:  I added some shredded coconut, pumpkin seeds, sunflower seeds and dried berries to it. As per the list above, I added about a tablespoon of agave the entire batch of granola coming in well under the 1 tsp per serving and it makes a difference.

Review: Granola was fine and I avoided the soggies like some people said by adding only a bit of milk to it at a time but it did seem like a lot of flax.  I think my additions, especially the shredded coconut, saved it for me.

Lunch 

Carrot Ginger Soup – with pumpkin seeds
Sautéed broccoli with lemon vinaigrette
Boston Lettuce with ½ pear and sunflower seeds and lemon vinaigrette

Review:  Carrot-ginger soup was fine but needed salt, so I added a small amount.

On the salad, my pear was a bit over-ripe but salad was fine.  In the end I ate the soup first, then the salad, then the broccoli. I made up a fair size batch of the lemon vinaigrette and kept it in a bottle.  I popped in a sprig of rosemary and clove of garlic to infuse, as well as a little salt. Quite nice actually and handy to add to things as I go.

Snack 
1 apple

Dinner 
Sautéed Kale & Veggies with Spicy Coco sauce (1/2 recipe)
Grated Carrot and Raw Grated Beet Salad with pumpkin seeds

Review:  Really really tasty and very filling.  I ate about half of the recipe I made. I also topped with cilantro and some Thai chili for kick.


I was so full from the veggies in Coco sauce that I had to wait a bit before eating the carrot beet salad, but I am glad I added some spices and fresh herbs. Would have been blah otherwise.  I sprinkled it with lemon vinaigrette, a moroccan spice blend and parsley and let if marinate for a while before I ate it.

So...how did it go?

First off, I forgot to do the basal thermometer when I woke up so I will have to do that tomorrow.  No terrible tragedy but still.....

Dull head ache started mid morning and intensified by noon, likely due to caffeine withdrawal. I felt a bit better after I ate my soup but it hung around all day.  I tried for a nap but no such luck.

Also made some mint ice tea to give me variety from just drinking water. And I remembered that I have a hard time not drinking something while I eat, and we're not supposed to here.  Must do better on that tomorrow.

I also went back in my archives for my first attempt at this in 2015 and realized I had shown reactive for almonds and manchego cheese.  So good bye almonds for now...I want to lose the max possible in this run, and no sheeps milk cheese.  I will stick with goat. Hard to tell if it is the creamy texture of the goat cheese that works vs the dryer manchego which has a texture more like parmesan.

All in due time.....