I did the detox again and noticed some packaging and food guide changes in the kit.  I like them!

The food guide is more clear and concise – easier to understand for someone who is in a Day 2 detoxing haze.  I like how they put millet, quinoa, buckwheat and brown rice all in the 80% category.  Even though i mostly rely on brown rice (a habit) it’s nice to have the other options too.

I like how they clarified that unsweetened almond milk is an 80% food.  The previous “soy milk in moderation” in the small print never felt clear to me (is that one cup or one teaspoon per day?).  And i appreciate the “all oils except peanut” as i’ve become pretty addicted to coconut oil :-)

As i was detoxing, i came across a couple of tricks to keep it easy for myself and want to share them.

  • Make brown rice every other day and take the guesswork out of the process.  I soak mine overnight or during the day in my rice cooker to reduce cooking times.  And don’t forget that when you’re really crunched for time, there are parboiled versions of brown rice, like Uncle Ben’s etc.  They cook up in 20 minutes so you can even do a batch before heading to work.
  • Buy as many veggies as can fit in your grocery cart or shopping bag at the market.  Buy the things that might normally be only “sometimes” veggies.  I bought things like avocados, fresh herbs, raddiccio, radishes – anything to make my salads extra interesting.  Wash everything when you get home so things are ready to be pulled out and chopped.
  • I normally have a real issue with snacks, i’m really hungry between meals and have to find detox-friendly snacks that stay well within the 80% allocation foods, worry-free, so the detox can do its work.  So this time I did up two salad lunches.  One was a nice big green salad with all the salad fixin’s i love with a handful of almonds or a half can of salmon.  I saved space for a small container of dressing (a dribble of oil, squirt of lemon juice, a drizzle of fruit juice, herbs, salt and pepper).  The other salad was a rice or grains-based salad.  Using leftovers from the night before I’d add the chunkier veggies that hadn’t gone in the salad – carrots, celery, broccoli, a sprinkle of herbs & pepper, a handful of chick peas.  I found that by eating two salads (around 11:00 and 2:00), i could make it through a workday without hounding for snacks.
  • The other trick i figured out is that when you make a salad, make 2 or 3.  If you’re making one up for dinner, make two in carry containers for work too.  Or on Sunday evening, make up a couple so you’re good to go on Monday a.m.. Why not, once you’ve pulled all the stuff out of the fridge it doesn’t take that long.  And that way you have something waiting for you when you look in the fridge bleary-eyed in the a.m. wondering what on earth you’ll eat all day.