Detox - Day 18

A Word About Vegetables

I'm probably not alone when I say that I'm not too imaginative, when it comes to vegetables.  And, before the Sexy Forever plan, I didn't eat enough of them.  Mainly, I'm discovering, because I didn't look outside my comfort zone.

Suzanne's recipes have introduced me to all the splendor in the produce department.  And, I've also gotten to know the produce people at my market because, half the time, I don't know what some of the items are, let alone, what they look like.  And, once found, I need some guidance as to how to slice, peel, or prepare it for the recipe.

For example, last week, when I made the Tuscan White Bean Soup, it called for celery root.  I had no clue where to find it, what it looked like, or how to peel it.  And, this week I was challenged to find a head of escarole leaves.  Left to my own devices, I gave up and had to ask for help.

But, in spite of my novice vegetable knowledge, it's been fun trying new recipes.  With the exception of the escarole.  I've actually enjoyed the experience of trying new things, even if they're vegetables.  So, when Dorothy, of the Wizard of Oz, said that she's not going to leave her own backyard.  I say, Dorothy, you're wrong.  You need to change your outlook regarding the unknown and loosen up.

Breakfast - I made a delicious fruit smoothie.  Plus, one oz. Maqui Juice.

AM Snack - Toasted whole grain bread and natural peanut butter.  Remember, this counts as all your carbs for the day.

Lunch - Leftover Chopped Antipasto Salad.  I'm not a fan of the escarole leaves, or the arugula for that matter.  One's too thick and hard to chew and the other is bitter.  And, together, they take away from the other flavors in this salad.  I hate to waste food, so I had to force this down, about half way through.  I'd recommend replacing one of them with a soft or neutral tasting lettuce, like butter lettuce.

PM Snack - Since I already ate my fruit and carbs for the day, I had a sliced tomato drizzled with EVOO and a little basil.

Dinner - Leftover Southwest Roasted Chicken, from Day 16.  Plus, balsamic and parmesan roasted cauliflower.  All you do is toss the cauliflower with EVOO, dried marjoram, salt, pepper, and balsamic vinegar.  Roast in the oven for 15 minutes, then sprinkle parmesan cheese on top, and roast for another 5 minutes.  It's fabulous.

Beverages:  I didn't meet my quota today; six 8-ounce glasses of water and a cup of tea.