5 DAYS TO GO

Okay so I've been on my detox program for over a week now. I can honestly say that I don't really miss sugar or sweets. But I do miss my pasta and bread! The craving I have most often is for spaghetti, which has to be my all time favorite!! My background is part Italian and I was raised with Sunday spaghetti night dinners. 

Getting back to the diet, I had a delicious bowl of fresh pineapple and homemade yogurt. My weight has fluctuated over the last week. At first I had lost about 5 lbs only to gain 2 back, which is expected. Overall, I don't want to lose too quickly, but rather follow a more natural and healthy plan.  I will continue even after the 24th of this month, to eat more fresh fruits and vegetables and less processed foods. And will slowly introduce more carbs into my diet, as I go. Over the long term, I believe I will lose more fat and less muscle. So for those following special diets after the New Year, I hope you are managing to meet your goals and rewarding yourselves with little incentives to keep up your spirits! So happy Thursday to everyone. 

Nikki signing off for now.

Modified detox diet

I decided to develop my own modified version of a "cleanse" or "detox" program. Basically, I am cutting out sugar, carbs, sweets, starches and anything I would normally find to snack on and replacing them with fruit, veggies, yogurt and protein. I guess it would be close to a diabetic diet. I have planned to do this for 10 to 14 days but probably will complete the 2 weeks until January 24. I will say that I am not willing to give up coffee though, but I do drink tea equally as much as coffee. So far so good. One day down, 13 more to go.


Here's a great recipe that looks so delish! 

Greek Salad

Recipe courtesy Rachael Ray

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

2 min

Level:

Easy

Serves:

4 servings

Ingredients

• 3 vine ripe tomatoes, cut into chunks
• 1 red onion, thinly sliced
• 1/2 European seedless cucumber, cut into bite-size chunks
• 1 small red bell pepper, seeded and chunked
• 1 small green bell pepper, seeded and chunked
• 1 cubanelle pepper, seeded and chunked
• 1 cup Kalamata black olives
• Several sprigs fresh flat-leaf parsley, about 1/2 cup
• 2 (1/4 pound) slices imported Greek feta
• 1/4 cup (a couple of glugs) extra-virgin olive oil
• 3 tablespoons (3 splashes) red wine vinegar
• 1 teaspoon dried oregano, crushed in palm of your hand
• Coarse salt and black pepper
• Pita breads

Directions

Combine vegetables, olives, and parsley in a large bowl. 

Rest sliced feta on the top of salad. Combine oil, vinegar, 

and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.