28-Day Detox / Kitchen Creations

28-Day Whole Living Detox: Day 15

I have realized something today: I am truly terrible at cooking salmon. I don’t know what it is, but I just always seem to prepare it at the wrong temperature so that it’s not cooked all the way through or too done on the edges of the fillet. All the same, I ate it, because – c’mon- it’s salmon. It’s good…and expensive.

Here was my salmon adventure:


to this:


My other adventure today included a yummy colorful snack. I turned this…


into this!


Yes, it’s essentially guac, but all the colors on the plates made me happy.

Also, today I followed up on a recommendation from my therapist at Friday’s colonic. She suggested considering picking up some digestive enzymes to see if that would help me. I took a few days to do some research and learn a bit more. I don’t like taking supplements on any level. I really have an aversion to it – almost bordering an unhealthy one. I’m just a very strong believer that whatever nutrient I need I can modify my diet to include in its natural state. While this is true and I continue to stand by it, the growing reality is that when I am experiencing substantial GI pain most days of the week, I’d rather find something that aids the situation so, in time, I can learn more about it and how to supplement it naturally. If this helps buy me some less painful time while I do that, I will be nothing but happy. So, I headed over to Whole Foods, sought the opinion of the Whole Body specialist available and walked out with a small, travel-size container. For a $5 investment, I figured it was worth the shot. The specialist recommended a brand whose capsule also included L-Glutamine explaining this added element helps the GI track protect and restore its lining, which in term is where the enzymes naturally live. It made sense to me.

I took it for the first time with dinner. I’ll keep you posted — fingers crossed!

Breakfast: 1/2 green monster with one celery stalk and one tablespoon of almond butter
Lunch: Salmon and an apple
Snack: Guac with sweet peppers
Dinner: Mixed greens with red pepper, heirloom tomato and a corn tortilla


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