i’ve been on a weight loss plateau for quite a while now and this past week i finally dropped some stubborn pounds, 3 of them! seriously though it’s me that’s stubborn. i know when i look at things like bread i gain weight, gain bloat and and my body doesn’t work as efficiently. and foods that contain gluten sneak into your pantry so easily. i mean even when you decide to not eat bread with every dinner (we used to), it still finds it’s way in. it’s in most bread crumbs, soy sauce, the quicky rice mixes and many candy’s not only contain excessive amounts of sugar, but gluten as well.
as i’ve said before gluten affects everyone differently. there are people who get sick enough that it’s life threatening. That there is scary stuff. thankfully i only bloat when eat it. but it also helps me keep extra pounds on. what I’ve learned so far to this, day 8 is that i will be a lot more discerning about where I allow gluten into my meals. once you focus on shopping differently for the 30 days to healthy living challenge, you realize the enormous amount of gluten that you consume. the same for sugar. both sugar and gluten can be found as an ingredient in things you wouldn’t quickly thin, “ahhh that has gluten in it”.
so if you’re anywhere on that scale from:
i get bloated when i eat i get deathly sick when I eat
the 30 days to healthy living challenge may help you see what nutritional changes you can make to have a better digestive system, healthier gut and to simply feel and yes, look better every day. contact me if you’d like more info!
BREAKFAST: arbonne vanilla shake w/arbonne daily fiber + cinnamon + grapes (not all of those)
LUNCH: coconut yogurt w/pumpkin seeds, nuts & cranberries + (double) digestion plus
EXERCISE: 30 minutes yoga w/fizz stick and water + small salad w/ cucumber, shaved carrot, baked crunchy quinoa and apple slices w/ olive oil & apple cider vinegar (not shown)
DINNER: garlic & herb crusted cod w/brown rice and broccoli seasoned with italian seasoning
garlic and herb baked crusted cod
- 4 cod filiets (not frozen)
- 1/3 cup avocado oil mayo (I use primal kitchen)
- 2/3 cup ian’s gluten free panko
- 2 tablespoons each chopped fresh parsley and basil
- 1 medium clove garlic, grated
- salt and pepper, to taste
- Preheat oven to 450 degrees. Line baking sheet with parchment paper or silicone baking mat. Place fish fillets onto prepared baking sheet and set aside.
- In a small bowl, stir mayo together with panko, fresh herbs, garlic, salt and pepper until combined. Spread evenly over the top of the fillets. Bake 10-12 minutes or until fish starts looking opaque and will flake. Switch oven to broiler and brown the tops of the fish until lightly golden. Remove from oven, cool 3-5 minutes and serve.
BEFORE BED: arbonne herbal detox tea