New Year, New You: Week 5

The last week of the New Year, New You: 31 Day Detox is here!!!! I can not believe it. I can say that I am so happy to have put this together and share it with those who are interested about healing from inside out. It has been 28 wonderful days. This is your Week 5 guide that will cover the meals and practices from Janaury 29, 2017 to January 31, 2017.

So here goes…..

Sunday, January 29, 2017:

“There’s a blessing in every breath you take. Even when it feels difficult to breathe, you have yet to suffocate. Commend yourself for your endurance even when the air is thick. Keep breathing, keep loving, keep going.” 

  • Breakfast
    • Orchard & Vines Smoothie 
      • Ingredients
        • 1 peach (pitted & sliced)
        • 3 strawberries (tops off)
        • 16 oz. almond milk
        • 2 tbsps. of flax seed
      • Instructions
        • Toss all ingredients in blender, add ice, blend, and enjoy!
  • Lunch
    • Small fruit bowl or light salad of your choice.
  • Break
    • Practice Mindfulness. Pay attention to your surroundings; Name 5 things you see, 4 things you hear, 3 things you feel, 2 things you smell, and 1 thing you taste.
  • Dinner
    • Vegan Stuffed Poblano Peppers 
      • Ingredients 
        • 1 cup uncooked Quinoa
        • 1 cup uncooked brown rice
        • 1/2 yellow onion
        • cumin
        • salt and pepper
        • 1/3 cup chunky red or green salsa, plus more for topping
        • 4 poblano peppers
        • 1/4 cup olive oil divided
        • 1 5-ounce can pinto beans, lightly drained
        • fresh cilantro
        • sliced avocado
      • Instructions
        1. Cook qunioa and brown rice according to package instructions.
        2. Preheat oven to high broil and place rack at top of your oven. Lightly brush whole poblana peppers with oil. Place on a baking sheet and broil on high 1-2 minutes on each side or until blistered.
        3. Turn off broiler and preheat oven to 375°F.
        4. Let peppers cool for a few minutes, then peel away any blistered skin and cut out the stem. Cut a slit down one side and remove seeds. Set aside.
        5. Heat a large metal or cast iron skillet over medium heat. Add 1 tbs oil and onion. Saute for 4-5 minutes, or until soft and translucent.
        6. Add cooked rice, 1/2 tsp cumin, 1/4 tsp salt, salsa, and cilantro. Stir to combine.
        7. In a separate saucepan over medium heat add pinto beads and season with 1/4 tsp cumin and salt. Once bubbly and hot set aside.
        8. Place peppers in a lightly greased, large baking dish and scoop generous amounts of the rice filling into each pepper using a spoon. Top with beans and a bit more salsa and cover the dish with foil.
        9. Bake peppers at 375°F. for 15 minutes, then remove foil and bake for another 10 minutes. Let cool slightly and add more salsa and cilantro if you want. Put avocado slices on the side. Enjoy!

Monday, January 30, 2017:

“When you are truly stunning, gorgeous, and beautiful, you won’t have to prove that to anyone visually.” 

  • Breakfast
    • Orchard & Vines Smoothie 
      • Ingredients
        • 1 peach (pitted & sliced)
        • 3 strawberries (tops off)
        • 16 oz. almond milk
        • 2 tbsps. of flax seed
      • Instructions
        • Toss all ingredients in blender, add ice, blend, and enjoy!
  • Lunch
    • Small fruit bowl or light salad of your choice.
  • Break
    • Practice Mindfulness. Pay attention to your surroundings; Name 5 things you see, 4 things you hear, 3 things you feel, 2 things you smell, and 1 thing you taste.
  • Dinner
    • Vegan Stuffed Sweet Plantains
      • Ingredients 
        • 2-3 ripe plantains
        • 2 -3 tablespoon canola oil
        • 1 can black beans
        • ½ small onion chopped
        • 1 teaspoon minced garlic
        • 2 medium tomatoes chopped
        • 1 tablespoon smoked paprika
        • 2-tablespoon parsley
        • ¼ cup chopped green pepper
        • Cooking spray
        • Salt and pepper as needed
      • Instructions. 
        1. Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil
        2. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling back. See previous post Plantains.
        3. Place plantains on tray and lightly spray, bake for a about 15, turn and bake on the other side for another 15 minutes or until golden brown and tender.
        4. While the plantains are baking, add 2 tablespoon of oil to a saucepan, followed by onions, garlic and tomatoes. Let it simmer for about 5-7 minutes, stirring frequently to prevent burning, add about 2 tablespoons or more of water if needed.
        5. Then, add beans and continue cooking for about 5-7 or more minutes.
        6. Finally add green pepper and parsley, adjust for seasoning
        7. Remove baked plantains from oven cool for a couple of minutes; make a horizontal slit in the plantains, stuff with equal amounts of beans mixture. Enjoy!

Tuesday, January 31, 2017:

“When you love someone, your heart might always beat for them. Just because that is true, it doesn’t mean that they will always dance for you. Keep in mind that you don’t have to stop the rhythm just adjust the peace.” 

  • Breakfast
    • Orchard & Vines Smoothie 
      • Ingredients
        • 1 peach (pitted & sliced)
        • 3 strawberries (tops off)
        • 16 oz. almond milk
        • 2 tbsps. of flax seed
      • Instructions
        • Toss all ingredients in blender, add ice, blend, and enjoy!
  • Lunch
    • Small fruit bowl or light salad of your choice.
  • Break
    • Practice Mindfulness. Pay attention to your surroundings; Name 5 things you see, 4 things you hear, 3 things you feel, 2 things you smell, and 1 thing you taste.
  • Dinner
    • Sun-Dried Tomato Chickpea Sliders
      • Ingredients
        • 1 cup organic canned chickpeas
        • ¼ cup of Vegan mayo
        • 1 tsp. mustard
        • 1 tsp. relish
        • ½ minced celery
        • Dash of sea salt & pepper
        • Lettuce greens for topping
        • 1/4 cup sun dried tomatoes 
        • whole wheat slider buns
      • Instructions
        1. Mash together the chickpeas, mayo, and mustard. Do this until the chickpeas are mostly smooth but still slightly chunky.
        2. Add the relish, celery, salt & pepper. Create your sliders with the chickpea salad and garnish with lettuce and tomatoes on whole wheat slider buns. Enjoy!

Tips:

  • Drink water throughout the day. See previous post about Infused water !!!  
  • Dont make this hard for you! Shop for all of your groceries online and have someone else shop for you. I created an account and have taken advantage of the Walmart grocery pick-up. You can sit on your desktop or the app and input exactly what you need from the ingredients list. You pay and then select time to pick it up. This takes away the stress of having to search for ingredients. I suggest only purchasing from Sunday- Wednesday and then Thursday- Saturday to avoid fresh produce from becoming rotten. 
  • Choose an exercise that works for you. I am trying out the TempleRecon 4 week workout, but if you have reasons why you are unable to do this type of intense workouts then go at your own pace whether it means a treadmill or long walks.
  • Work smarter, not harder. Prep! See previous post Prepping to Save Time & Money. I will be chopping, slicing, dividing, labeling, and bagging or jarring up mostly all of the ingredients this upcoming weekend so each day I can come home and just toss, mix, combine, etc.
  • Meditate each night before bed. Relax, Release, and pat yourself on the back. Here are a few links for free guided meditations:
  • Contact me if you have questions at write2tangee@gmail.com.

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