21 Day Sugar Detox

As we approach the halfway mark of day 10 I am feeling kind of…MEH. I am not excited. I am neither sad about it because I cant wait to eat a piece of fruit. But am I counting the seconds until day 21 is over? No. Actually, I am not even craving a treat. I do miss dairy (milk in coffee) and I do miss honey (especially on the coconut flour crumpets). But they are the two that really miss. I will be baking gluten free bread as soon as the detox is over and maintaining a gluten free diet. I have just discovered that eating wheat/gluten/grains causes so much problems for me that it is just not worth it. When I am home we buy coconut milk, which is a great substitute for dairy. My boyfriend loves it and now buys it all the time. We also buy full cream raw milk (when we buy milk) and that is an absolute treat for me – but I do suffer the consequence for a couple of days afterwards.

Have you thought about the long term changes you are going to implement once the detox is over? Or are you going to go back to the way you ate before the detox? With 12 days to go I know I will still witness significant changes in my body. Have you noticed any changes in yours?

Being 32 I have realized that NOW is the time for these lifestyle changes. Not tomorrow or next year. I am not getting younger and yet I want to do more and my life is only getting busier. So why wait? Why wait or postpone a GREAT healthy life just because I like something. I know that just because something is nice does not make it good for you. I need to be stricter with what I put into my body to reap the rewards I want. Change takes time. Patience. Don’t give up what you really want, for what you want now. And always remember, every single choice you make, either takes you towards your goal or away from it. Every. Single. Choice.

“Patience is not sitting and waiting, it is foreseeing. It is looking at the thorn and seeing the rose, looking at the night and seeing the day. - Rumi



Brunch: 3 Egg Scramble, Bacon & Freshly made carrot juice

Lunch: Chicken Curry with stir-fried Vegetables

Dinner: Roast beef, Cauliflower/Brocolli Mash & Pease with 2 coconut flour Crumpets

Wohoo it is 18:00 and I have managed my 3L without trouble today. May be all the talking as I was giving training all day.

Totally forgot to take a photo of lunch and dinner today! All I have here is the empty plates...



Zucchini Noodles

AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 1 large zucchini squash per person
  • Spiral Slicer or Julienne Slicer (only $10, but won’t make the continuous strands)
  • Cookie Sheet
  • Paper Towels
  • Sea Salt


1. Preheat your oven to 200 degrees.

2. Wash and peel your squash

3. Insert the ⅛-inch slicing disc into your spiral slicer. Place 1 squash on the prongs and line up the de-seeding hole in the middle of the end of the squash. Turn the crank until you’ve reached the end and have beautiful noodles!

4. Alternatively, use a julienne slicer to cut thin strands of zucchini. Once you’ve reached the seeds in the middle, flip the squash over and start again until you’ve reached the seeds from the other side. Discard the center portion with the seeds.

5. Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt.

6. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.*

7. The noodles will be dryer but not soft after step 6 so you will want to cook them further at this point. Add them into your sauce and let them simmer for about 10 minutes for al dente, or 15 for soft and silky.

*Zucchini hold a lot of moisture and will make dishes watery if you add them in uncooked. Step 6 step helps to avoid that.



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