Day 1 (and 2) Detox!

On day one, it is important to stay FULL to curb your cravings...
Full means 20 minutes AFTER putting down the fork/spoon you feel satisfied. It does not mean gorging yourself until your pants are snug or you cannot force another bite. (That's where many people go wrong).
Be sure you snack between meals (ONLY when hungry) and always have a glass of water BEFORE eating or grabbing a snack (often your mind THINKS you are hungry when you are only thirsty or even dehydrated).

Today's Meals are:
EGGS w/ spinach & Sausage for Breakfast
Quinoa and vegetables of choice for lunch
Lemon Garlic Chicken (& Kale (or Spinach) with olive oil) for Dinner

If you find yourself hungry between meals, make a healthy choice: a spoonful of peanut butter (or 3) over celery, seeds and nuts "trail mix", carrots and hummus and PLENTY of water (add a fresh lemon or lime for flavor)!

Eggs Stacy

Ingredients

• For the spinach:
  • 2 C baby spinach
  • 2 TBSP bacon fat or lard
  • 1/4 tsp garlic powder
  • salt and pepper to taste
• For the sausage
  • 1/2 pound loose sausage (the Maple Breakfast, Italian or Chorizo Sausage from Beyond Bacon will work or make or buy your own! Perhaps our Licorice Sausage will work!)
• For the poached egg
  • 1 TBSP apple cider vinegar
  • 2 tsp kelp salt (or sea salt)
  • 2 duck eggs (or chicken eggs)
• For the Hollandaise Sauce:
  • 4 chicken egg yolks (or 3 duck egg yolks)
  • 1 TBSP lemon juice
  • 1/2 C melted butter, ghee or lard
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/8 tsp cayenne pepper(optional)

Instructions

1. Preheat oven to 350 degrees. Form sausages into 2″ wide patties and place in pyrex baking dish; bake at 350 degrees for 20 minutes, until sausages are cooked through (about 20 minutes for patties 3″ in diameter and 1″ thick).
2. Melt bacon fat in a medium skillet over medium heat.
3. Add spinach, garlic powder and salt and pepper and saute until greens are softened and wilted.
4. Meanwhile, bring a medium pot of salted water to a boil over high heat; once boiling, add vinegar and stir. Prep your Hollandaise ingredients.
5. Turn down to medium and carefully crack eggs and gently slide into the hot water, as close to the surface without burning yourself.
6. Cook for 3 – 4 minutes (2-3 for chicken eggs) until white is cooked, but yolk is still runny. Remove with a spider or slotted spoon.
7. Using the bottom of a double boiler or small saucepan, simmer water over medium heat.
8. With a whisk scramble egg yolks with the lemon juice in the top of the double boiler or a small bowl that fits on top of your saucepan (without touching the water, or your eggs will scramble).
9. Place the bowl on the simmering water and gently whisk while the egg yolks warm.
10. When yolks are warm enough to keep butter melted, continue whisking while pouring melted butter into the yolks.
11. Continue whisking until butter is fully incorporated and sauce is thick enough to coat the back of a spoon; then, immediately remove from heat and whisk in salt, pepper and cayenne. If you cook your sauce too much the eggs will scramble and the sauce cannot be recovered.
12. To assemble, create a base of the spinach, place the sausage on top, then gently add the egg before finally pouring some of the sauce over all of it.

Slow Cooker Lemon Garlic Chicken

Author: Melissa @ No. 2 Pencil

Recipe type: Dinner

Prep time:  10 mins

Cook time:  4 hours

Total time:  4 hours 10 mins

Serves: 4

An easy slow cooker recipe for Lemon Garlic Chicken.

Ingredients

• 4 lemons
• 2-3 heads of garlic
• 1 whole chicken 4 to 5 pounds
• Fresh rosemary, or any fresh herbs
• All-purpose steak seasoning or salt and pepper

Instructions

1. Cut garlic heads and lemons in half and lay in bottom of slow cooker.
2. Cut the bottoms off the lemons so they lay flat.
3. Add a sprig of rosemary, or any herbs.
4. Remove insides from chicken, rinse chicken and pat dry.
5. Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper.
6. Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.
7. Cover top of chicken with additional lemon slices and rosemary.
8. Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.
9. Slow cooker cooking times vary.
10. Important: Use a meat thermometer to check for doneness.
11. When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.
12. Remove from slow cooker, carve and serve.
13. Liquid from slow cooker can be strained and served over chicken. 
    
    
    
    
    
    
    
    
    
    
    DAY TWO!
    
    
    
    
    
    
    STAY STRONG! You CAN do it!
    
    Egg Muffins for breakfast
    Quinoa, black beans & veggies for lunch
    Dinner is Salmon, sweet potato & greens salad
    
    If you find yourself hungry between meals, make a healthy choice: a spoonful of peanut butter (or 3) over celery, seeds and nuts "trail mix", carrots and hummus and PLENTY of water (add a fresh lemon or lime for flavor)!
    
    
    Egg Muffins 

    Yield: 4 large muffins or 8 small muffins

    Ingredients
    

    • 1 tsp Salt
    • 1/2 tsp Coconut Oil, Organic
    • 1 cup Broccoli, chopped
    • 1/2 Onion, chopped
    • 1/4 whole Green Bell Peppers, chopped
    • 1/4 whole Red Bell Pepper, chopped
    • 1 tsp Black Pepper
    • 8 Eggs,

    1. Preheat oven to 400°F.
    2. Grease the muffin tin with coconut oil.
    3. Rinse and chop all vegetables into 1/4-inch pieces.
    4. Divide vegetables evenly between muffin tins.
    5. Whisk the eggs, then pour into the tins, dividing it evenly.
    6. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.
    7. Bake the egg muffins in the oven for 18–20 minutes.

     Lemon Rosemary Broiled Salmon
    

    • 2 Tbsp butter, ghee or coconut oil
    • 1 lb wild salmon
    • 1 lemon
    • 1 tsp Rosemary Salt Blend

    1. Preheat the oven to a low broil setting.
    2. Place thinly sliced pats of butter in a baking dish where you will place the salmon (or spread ghee or coconut oil down).
    3. Place the salmon in the dish and sprinkle with the rosemary salt. Place more thin pats of butter on top of the salmon, then top with slices of lemon.
    4. Broil on low for approximately 10-15 minutes or until the salmon is cooked to your liking. A thicker piece of fish may take closer to 15 minutes while a thin piece will take just around 10.