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Transitioning Meals for Detox Cleanses & Health Management


Good Morning Delightful One's!

Today we are having a blog post about transitioning foods and why it is important to take a slow but steady approach to dietary/health changes. 
Transitioning foods are exactly what they sound like. They are foods that you normally eat which you steadily decrease and change, while making adjustments; which allow one to introduce new foods to assist in paving the way for a complete overhaul. 
I chose to write-up this cleanse after Easter as I knew that people would be feasting with family and eating some celebratory meals which are normally higher in fats, sugars, and calories. 
Confession time, I am actually a bit ahead of those of you following this cleanse prep, meaning that I started a bit before you did and am doing an extra week. I had to make recipes, take pictures, do posts in advance, make menus, and I was itching to start. I also had a touch of food poisoning recently and ended up eating less than the menus I will provide, required. As well as imbibing loads of broth, and easy on the stomach foods, some days I could not have smoothies but I could have gentle juices and fruits like bananas, and apples cooked down to apple sauce. I obviously had not planned on getting sick but I had planned on doing this cleanse/detox for some time, and I did not want to skip out. 
So I started early, ate carefully while sick and have almost caught up-some days food is still a bit too heavy.
This was a perfect time to do these detox adjustments, as it was the 1st transition weeks, where we get all the NO foods out. I could not eat them anyways, and juicing has been a great immune booster. That coupled with loads of probiotics has cut my sickie suffering by half and I have recovered much more quickly. I write this because I want you to feel more at ease with being flexible when the need arises. Work with what you have going on and promise yourself to stick to healthy stuff. 

Anywhoodles, I took pictures of my previous week of transitioning meals, you can see how I was very careful with portions. My last cheat type meals were yummy holiday celebration foods, which we ate before Easter. I decided to juice fast for a few days this Easter, so I enjoyed my gravy with potatoes two times and in two different styles. One was poutine-a Québec fav, and the second was turkey with gravy, smashed oven baked potatoes, and veg. Now I have switched my white, starchy, carb-tastic potatoes, for some delectable organic, sweet potatoes.
I think you will notice that regular potatoes are pretty much absent or are in very miniscule amounts on this detox. That's because they are a very high carb starch food; this can cause spikes in glucose, bloating, and lethargy; not to mention stronger cravings for sweets. I allow them here and there but in very small amounts and I prefer them at lunch, steamed or baked. I also choose yellow fleshed potatoes over white one's. The flavour and texture are so much better, especially when steamed. If you have never sliced potatoes and steamed them until fork tender in a bamboo steamer, you don't know what you have been missing. I took a pic that is down below with chard, steamed pots and fish-all was fantastic & will be posted for the coming menu. I was playing with my food on the plate to see if chard could look leggoish. 
YES! My inner child lives! 
For now, you can scroll through and see the types of food I have been eating and if you see bread of any kind, it is always gluten-free with whole-grain flour, as I have a serious allergy.
Big holiday bang that was still quite healthy. We had herb slathered roast turkey, smashed potatoes, plain sweetpea's, and carrots. I added Irish soda bread and slathered my turkey and pots with homemade turkey gravy-too good!
This was my naughty poutine, with gf gravy.
                          Image result for poutine
The first week is really getting red meat and all the no no foods out, see this post if you missed anything:

Transitioning meals can still include your favourite items with a healthy spin. I use hummus in place of butter or margarine, all natural gluten-free roast chicken cold cuts, and veg to top it off.
Breakfast can be a savoury & sweet affair, this was after my workout.  

Meals that have loads of flavour like this Vegan Macrobiotic Soup are perfect for getting your taste buds used to clean and simplified flavours. 
The recipe link is here, in case you have not already scoped it out:
We will eventually be switching to a vegan and raw vegan way of eating, the recipe for these filled Nori rolls will make you very happy and leave your tummy full/satisfied. That recipe will be up and coming soon.
There's this wonderful curried vegan channa & aloo dish that is authentic, such a blissful comfort, with a delightful side of snap peas. I like it so much and it is a fabulous intro to sustaining and filling vegetarian meals which put a smile on your face. Recipe for this to come as well so keep checking in.
And the next pic is the fish with veg. Both cooked in the steamer drizzled with extra virgin olive oil and some Herbamare. I served it with a side of pickled onions, this will be posted soon as well. I just like your eyes to get excited and your mouth to drool a bit before you learn how to make these things. I have changed some serious die hard junk food lover's into people who were excited healthy food. I don't want to deprive people, I want to improve their methods of cooking and help them make good choices. Food is such a blessing, make it a gift to your health by choosing wisely.
Pickled onions to go with your meals are something you might like to make now, so they are ready for when you want to eat them. I switch any sweetener in the recipe for honey or maple syrup when I am eating the detox/cleanse way. The recipe link can be found here:

I find they taste great in sandwiches with cold cuts, with turkey or with cheese-that is, when I am allowed to eat cheese. No touchie for now, but it still looks good with all the different colours on a plate.
Don't forget to add Fat flush waters when you are detoxing, they really do make a difference!
                And healthy snacks like these rawfood apple pie crackers.

Smoothies, for me, are an important part of transitioning. Especially when we go to vegan and rawfood week, as they help give energy, cut hunger, and have a richness which cuts cravings for fatty bad foods. I make an effort to have at least 1 per day when all poultry and fish are out, they make a big difference in my day; especially when I am training. I found some recipes on Pinterest and decided to post them lower down, this next pic is a coconut pineapple smoothie that will be going up soon.
                          Easy recipes I found:

                                         Healthy snack ideas abound:
I want to briefly talk about dairy and why I allow it as a transition food the first week. Dairy has some seriously strong weight gaining properties, i.e: F-A-T! It also causes more mucus formation, allergic reactions, and many of us are intolerant as the human digestive system has not had time to adjust to our intake of so many dairy products. 
Historically, we have not always eaten so much dairy. Cow's milk is for baby cows and human milk is for humans, as we discovered other uses for cow's milk our intake steadily increased along with our waistlines. We in North America have a serious problem with moderation and an absolute love affair with dairy. 
What is pizza without ooey gooey melted mozzarella? Or a frosty without the milk? 
In Japan dairy is consumed sparingly, it is considered a specialty item and much of their super markets have very few options when it comes to cheese and dairy. The reason I mention Japan is because they have the oldest living and healthiest elderly population of anywhere in the world. North Americans who move there report having lost anywhere from 25-65 pounds from eating a healthier diet that steers clear of dairy. Of course there are always exceptions to the rule but overall Japan has kept sustained longevity with a high quality of life for many centuries. We could learn a lot from their eating habits.
I allow small portions of dairy in the form of lactose-free probiotic yogurt in the first week, as a transition food that helps with digestion and waste disposal. (Yes, I am talking about your poop shoot and dupesing.) I also find that people really enjoy their dairy, as meat, along with a whole host of other foods have been removed in the first week, the yogurt is a comfort with a tasty treat quality. 
Just be ready because next week, it is a goner from the menu along with poultry-with the exception of small amounts of eggs.
I leave you with some infographics about metabolism booster's to consider after your cleanse is done along with some good bacteria food choices that you may not be aware of. 
Don't forget to subscribe & leave any questions or comments down below. 
I love to hear from yah!



Gluten-free Pecan Pie Fat Bombs-refined sugar-free, rawfood vegan, & paleo

Bon Matin World!

It is Saturday and I am finally recovered from a nasty bout of sickness, happy to be here and deciding that it is a healthy, fat bomb, pecany goodness moment; which needs to be shared.
We are gearing up for my spring cleanse and I always prep my body in advance by switching my diet to a much healthier way of eating. It's time to begin the arduous task of ditching winter weight, get the fat kid status foods out, get back into working out mode, and that means healthy wholefoods! 
I am going to begin some fun noms with a recipe for healthy, refined sugar-free, quick snack, Pecan Pie Fat Bombs! I know that the keto fat bombs have heavy cream and or butter along with the nuts and other ingredients, however, I am steering clear of dairy as I am allergic and I prefer to get my body into vegan/vegetarian mode for cleanse prep. Don't be concerned, these beauties won't let you down and they're super tasty, really cute, little one pop bites of bliss, full of good-for-you fats. 


2 Cups Chopped and ground raw pecans
3 Tbsp Ground Tiger nuts organic
2 Tbsp Ground golden flax seeds organic
3 Tbsp Coconut flour organic
Pinch pink sea salt
1/2 Cup date paste (link for recipe down below)
2 Tbsp Maple syrup
3 Tbsp Cold pressed organic coconut oil
*If you want to add a chocolate crunch to change up the recipe, add 2 tsp lightly ground organic cocoa nibs, get really fancy by adding cinnamon and a bit of chili!)

-Add dry ingredients in a bowl and mix until combined
-Add wet ingredients to dry and blend until combined
-Using a truffle scoop, scoop balls onto parchment lined tray
-Place in freezer for a good hour before serving, I like to keep mine frozen all the time and serve them straight from the freezer. The high fat content keeps them slightly soft.

* Remember, these are high in good fats but that means you are not to sit and scarf the lot of them in one sitting. Talk about a girdle busting, fatty liver inducing, gut pain problem waiting to happen. Moderation sweetpea's, that's the ticket! I eat one before my workout with a fruit or two within 45 minutes of my workout to give my body healthy fuel. 
For those of you concerned about fat you need to research all the new studies coming out about how important fat is in our diet. A healthy dose of fat is essential to allow the body to absorb vitamins and nutrients from other foods.
I really enjoy using this little scooper, usually he only comes out to play during the holiday season. Look how sweet and tiny, they fit on my finger tips. Teehee!
                   All loaded and ready to be blasted by the cold of my freezer!
I pressed a few whole pecans on the top just to make them pretty and specify the nut used inside for people who were eating them, as I made a few different nut-based healthy snack recipes. Will post those later on for sure.
Easy as pie, (pardon the pun) and quick to make, these are delightful! 
It's Rawfood, Vegan, Paleo, Wholefoods, Gluten-free fabulousness; enjoy! 


Vegan Cashew Kream (raw food)


Bonjour healthy sweetpea's!

This is one of those recipes I keep coming back to, it's one of my alternatives for whipped cream, a more healthy version and super easy to make, it's chock full of good fats and is so healthy you can eat it for breakfast with fruits of your choice. The kids love it too, just make extra if you plan on sharing because people have a hard time controlling themselves once they taste it.
As always, pics follow. You will notice that I show a pic of a cashew that has not been soaked on the left side of my hand and one after it has been soaked and rinsed. Here's to your health!

Vegan/Raw Cashew Kream:
-11/2 C Raw Cashews, soaked in water to cover.
- 3Tbsp to 1/3 C raw agave( this depends on how sweet you like it, I prefer less)
-1 tsp vanilla powder
-2 Tbsp virgin coconut oil
-1 tsp lecithin(can omit)
-1 C almond milk
-1 Tbsp real vanilla extract

-Soak cashews for 2-4 hours, drain in a strainer and rinse thoroughly.
-Put soaked and rinsed cashews in a blender along with all ingredients, except coconut oil and lecithin. Blend until smooth, will always come out better in a blend-tec or vitamix blender.
-Taste and adjust sweetness if needed, add coconut oil and lecithin and blend until smooth and well incorporated.
-Pour into container, be sure to scrape container well with a spatula.
-Chill for 2-3 hours, serve with fresh fruit of choice. There will be a much more thick and solid texture to the kream once chilled so don't be concerned if it's still runny when you first pour it into the container before chilling.
The picture below shows it served with plump blueberries and banana but you can do any fruit combo you like. 












Herbed Paleo Chicken & Apple Sausages with Maple

We continue our pre for our detox/cleanse with a recipe that could also easily go under the category, Ode to Fall, seriously-don't those sausages look delicious? 
This recipe was a throw it together, I am craving salty & sweet-a pms fav, and I want this to be easy while tasting good, kind-of-thing.
Comfort food and not heavy.
I got these bad boys together in no time and we all enjoyed the results. 
I don't know what it is about chicken, sage, apples, and fresh thyme. 
They meld into this delicate and fun combination that delights while feeling familiar. Think, sitting in front of a roaring fireplace with hot cocoa, leaves crunching under feet when you walk, the smell of the first crisp autumn morning. Or one of those wonderfully vintage, old time, soda shoppes that serves egg creams and rootbeer floats. Refreshingly new when they arrive but familiar because we know and love them. 
I personally love food with a nostalgia vibe, maybe it's because I am getting older and creature comforts, fond memories, and food with those I love, are memories I cherish and feel so blessed to have. 
If you are eating Paleo or whole foods, you are going to like this recipe a lot. Here goes!


450 g Ground chicken
1 tsp Kosher salt
1/2 tsp Ground pepper
1/4 tsp Ground sage
1/2 tsp Poultry seasoning
1 tsp Ground garlic powder
1/2 tsp Ground onion powder
1/4 tsp Ground bayleaf
1/4 tsp Nutmeg fresh scraped
1 tsp Herbes du Provence
1 tsp Fresh thyme
1 tsp Maple syrup
1 Stalk celery, grated and squeezed of all the water
1/2 Cup onion finely chopped and sauteed lightly in 1/2 tsp butter
3 Tbsp Extra virgin olive oil (EVOO) For cooking, not to add in recipe.
2 tsp Butter (For cooking, not to add in recipe)
1 Cup Grated and squeezed until drained of all liquid, red apple. McIntosh is great
1 Egg
3 Tbsp Ground almond meal

-Combine all ingredients in a bowl, except the olive oil and butter which are for cooking the sausage patties.
-Use a medium scoop and scoop 12 sausage patty rounds on a parchment lined tray.
-Use the back of a table spoon to gently press down into patties, do not press too hard. You want it to have shape and be about 1-1 1/2" thick.
-Chill in freezer for 10 minutes.
-When they are done chilling, remove from freezer.
-Heat skillet with EVOO & butter in it.
-Cook each patty on each side until nice and golden brown, on a medium heat. Takes about 4-6 minutes.
-You can serve with mashed potatoes and buttered brussel sprouts for a beautiful simple meal.

I froze half the patties and took two out at a time to cook in a hot pan with fat, I cooked them straight from frozen and had no problems with them what so ever.The pics down below show you how great these came out, I ate smashed peas and broco with mine. Another day I even made a simple salad using these patties as my protein source, have fun with it and be bold!


Drain the water out of the celery and carrots by squeezing them hard between your hands, all the liquid comes out and you are left with great flavour additions that won't make your patty's turn into wet mush.   


              My scoop used here is the one I find perfect for filling cupcakes. 


                    Don't press too hard, shape not flat! 
                       Look as good as they taste!


Hope you like them, leave your comments down below and let me know how this recipe works out for you. I love hearing all about your kitchen adventures.

Macrobiotic Cabbage & Shiitake Miso Soup

Good day people,

Today it's all about the Japanese Macrobiotic healing foods love.
Seaweed and Macrobiotic goodness, this recipe originally hails from Kristina Turner's Macrobiotic Self-healing Cookbook/Workbook. It's actually two decades old but is, in my opinion, one of the best introductory Macrobiotic books on the market. It is a favourite and I refer to it often, especially when I am cleansing. I feed this recipe to Macrobiotic newbs and unsuspecting meat mouths, they all really enjoy it and go back for second helpings and a doggie bag of it. I changed the original from barley to a gluten-free friendly version. It's delightful and I recommend making it a day in advance as it tastes better the second day. 

1 onion diced
2 cloves garlic minced
1/4 tsp sesame oil
6-8 Cups water
1x 6" strip of kombu (seaweed)
2-4 dried shiitake mushrooms soaked in warm water for an hour then chopped 
1 carrot diced
1 stalk celery with leaves
1 bay leaf
1 Cup green cabbage diced
1/2 Cup brown rice cooked
2 Tbsp Rice miso

-Place strip of kombu in a bowl and cover with water, soak 15-20 minutes. Once soaked, chop into pieces (see pics).
-In a blender, blend rice with 1 Cup water for 30 seconds, keep aside.
-In a soup pot on medium heat, heat oil and then sauté onions for a few minutes until soft.
-Add carrot and celery, cook for 2 minutes stirring often.
-Add garlic cook 30 seconds then add mushrooms, kombu and water. Stir.
-Add rice water mixture, bay leaf, and stir.
-Bring to a boil then simmer for 45 minutes.
-I will sometimes add a peeled & grated burdock root and an organic vegetarian herb stock cube but this is a personal choice. If you use one or both add it at this point, stir it well, then add cabbage and cook 15 minutes more.
-Leave on burner and turn off heat, after 15 minutes stir in the miso. Never add miso to boiling or super hot items as the heat kills off the beneficial gut bacteria and enzymes. I will often leave out the miso until the next day when I re-heat it, as I prefer the richness and intensified flavour that improves overnight.
I would not recommend freezing.

              Soaked & chopped kombu seaweed:
                    Burdock root:

           Miso only at the end:
          Bonne healing appetit!