Detox - Day 20

Reflections Regarding the "Sexy Forever" Plan

As we're nearing the end of week 3, in the Detox Phase, I've been reflecting on the food and the preparations associated with this plan.  And, I'm delighted to say that I couldn't be happier.  My husband and I keep saying, "I don't feel like I'm on a diet with this food".

I think one of the main problem with many diets is the taste of the food.  If you don't enjoy, or like the food, it won't become a lifestyle for you.  The other problem is the time involved with preparation.  I've been on diets where I felt like I was cooking all the time.  And, that's not fun either.  On the "Sexy Forever" plan, these issues aren't a factor at all if you do a little planning.

In fact, prior to starting the plan I was concerned about the lunch items.  I didn't think I could do it because there are no sandwiches or items you can prepare easily in the morning, when most people pack their lunches.  But, with some planning ahead, and using leftovers, it's been quite easy.  And, I have to say that it's refreshing to have new food items for lunch, other than the old standbys of the past.

Breakfast - Fruit smoothie and 1 ounce of Maqui Juice.

AM Snack -  I'm always hungry for a snack when I choose the fruit only breakfast option.  I had one slice of toasted whole grain bread spread with natural peanut butter.

Lunch - Leftover Southwest Chicken from Day 16 and leftover sauteed cauliflower.

PM Snack - One hard boiled egg.

Dinner - Chipotle-Glazed Pork with Candied Tomato Salsa (pg. 254 in the Slim & Sexy Forever book).  This delicious recipe called for another ingredient I was not familiar with ... adobo sauce.  It's a spicy, dark red Mexican sauce made from ground chile's, herbs, garlic, tomatoes and vinegar.  Chipolte chilies are often stewed and packed in adobo sauce.

For this recipe you make a marinade using the adobo sauce, plus EVOO, salt and pepper.  Then, spread it over the pork tenderloin and let it sit for 1 hour or overnight.  Next, you sear it on all sides, then put it in a 450 degree oven for about 10 minutes.  When it comes out of the oven, it's absolutely beautiful.

While it was baking, I made the Candied Tomato Salsa (pg. 202) using the extra roasted tomatoes I made on Day 15 for the tomato soup.  The salsa was very easy to make.  I also threw together a quick side salad.  The result:  AWESOME!

The coating on the tenderloin gave the meat some heft.  Then, you dollop a little of the salsa on each piece and it takes the meal to a new level.  My husband said, "it's pork tenderloin with a little zip and attitude".  I'm looking forward to having it again, tomorrow!

Beverages: seven 8-ounce glasses of water and a cup of tea.