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Warning: extremely boring gut cleanse data below.
April 21
Breakfast: lemon water, green tea, shake made of almond milk, hemp protein powder, avocado, almond butter, frozen blueberries, fresh strawberries, and kale.
Lunch: 2 boneless chicken thighs, dried blueberries, dried green beans.
In the late afternoon, I began feeling dizzy and exhausted again, much as I had this time last week. I suspect the supplement that I reintroduced this morning, the yeast Saccharomyces boulardii. Going to skip this one for a while, until I have introduced all the others.
Dinner: Salad of romaine lettuce, shredded cabbage, and tomato; topped with turkey tenderloin, boiled egg, avocado, and roasted brussels sprouts. White wine vinaigrette dressing. The heirloom tomato that I belatedly realized I'd paid $4 for turned out to be terrible, tasteless and mealy.
Snacks: 2 cups of green tea; 1/2 avocado; 1 cup rooibos tea with almond milk; carrot chips, handful of tamari almonds.
April 22
Breakfast: water with 1/2 lemon, green tea, shake made from almond milk, coconut water, hemp protein powder, avocado, sunflower seed butter, frozen strawberries, fresh strawberries, and mixed greens.
Lunch: Evolution green juice blended with coconut water and strawberries; 2 fried eggs; celery sticks with guacamole.
Dinner: salad of Power Greens mix, shredded carrot and shredded cabbage, topped with canned tuna and tamari almonds, with sesame vinaigrette dressing. Small bowl of Moroccan lentil soup from Roots. We ate dinner quite early, because we needed to go out to a theater performance directed by my stepson.
Snacks: 3 cups green tea, leftover turkey tenderloin, cup of rooibos tea with hemp milk, few carrot chips, small handful of raspberries. Small bowl of curried split pea soup when we returned from the theater performance, 10:15 pm. This is technically eating too late to be allowed on Clean Gut, but oh well. I hate to go to bed hungry.
April 23
Breakfast: lemon water, green tea, shake made from coconut water, hemp protein powder, sunflower seed butter, frozen strawberries, fresh strawberries, and greens. Did I mention I am allergic to sunflower seeds, and had an anaphylatic reaction to eating too many of them a couple of years ago? So I am nervous about the sunflower butter, but we didn't have anything else in the house left to bulk up the shake, and I have a grueling 7-hour Saturday-brunch waitressing shift ahead. However, it turns out fine. I have never had any kind of allergic response to processed sunflower, for some reason.
Lunch (not until 3:30 pm): strawberries, celery sticks, carrot sticks, tomato wedges, dried blueberries, dried green beans, tamari almonds.
Shopping (Coop): frozen peas, lip balm, 2 cartons unsweetened vanilla almond milk, dried raspberries, cashew butter, lemon juice, can of cat food, 4 avocadoes, sliced almonds, blackberries, strawberries, organic spinach, 2 lb. bag carrots, garlic, white mushrooms. $65.
Dinner: salad of power greens, basil, and tomato, topped with sliced NY strip steak, roasted mushrooms, roasted carrots, sliced almonds, and avocado, with a mustard vinaigrette dressing. Very small bowl of curried split pea soup on the side. This salad was so filling that I left about a third of it to eat later.
Snacks: cup of wild berry zinger tea; 2 scrambled eggs at work; cup of green tea; cup of rooibos tea with hemp milk. The rest of my dinner salad about an hour and a half later, while watching TV with my husband.
April 24
Breakfast: lemon water, green tea, shake made from coconut water, hemp milk, hemp protein powder, avocado, frozen strawberries, and fresh strawberries. This was good and thick (lots of avocado, and the hemp milk seems thick) and actually pink in color instead of brown or sickly green, a nice change.
Lunch: We went to the restaurant where I work to eat "Sunday brunch," since one very good thing about the place is a willingness to indulge dietary restrictions and make substitutions. I had a "southwestern" omelet with no cheese or sour cream, and sliced tomatoes and cold broccoli on the side, as well as green tea and a strawberry-cucumber-lemon juice.
My husband and I are getting very tired of this diet, and fantasize together about baked goods and coffee.
Dinner: salad of power greens and shredded carrots, topped with canned tuna, 2 hard-boiled eggs, cooked peas, and artichoke hearts, with a lemon-olive oil dressing. Small bowl of minted green pea soup from Roots.
Snacks: cup of green tea, cup of rooibos tea with hemp milk, carrot chips.
April 21
Breakfast: lemon water, green tea, shake made of almond milk, hemp protein powder, avocado, almond butter, frozen blueberries, fresh strawberries, and kale.
Lunch: 2 boneless chicken thighs, dried blueberries, dried green beans.
In the late afternoon, I began feeling dizzy and exhausted again, much as I had this time last week. I suspect the supplement that I reintroduced this morning, the yeast Saccharomyces boulardii. Going to skip this one for a while, until I have introduced all the others.
Dinner: Salad of romaine lettuce, shredded cabbage, and tomato; topped with turkey tenderloin, boiled egg, avocado, and roasted brussels sprouts. White wine vinaigrette dressing. The heirloom tomato that I belatedly realized I'd paid $4 for turned out to be terrible, tasteless and mealy.
Snacks: 2 cups of green tea; 1/2 avocado; 1 cup rooibos tea with almond milk; carrot chips, handful of tamari almonds.
April 22
Breakfast: water with 1/2 lemon, green tea, shake made from almond milk, coconut water, hemp protein powder, avocado, sunflower seed butter, frozen strawberries, fresh strawberries, and mixed greens.
Lunch: Evolution green juice blended with coconut water and strawberries; 2 fried eggs; celery sticks with guacamole.
Dinner: salad of Power Greens mix, shredded carrot and shredded cabbage, topped with canned tuna and tamari almonds, with sesame vinaigrette dressing. Small bowl of Moroccan lentil soup from Roots. We ate dinner quite early, because we needed to go out to a theater performance directed by my stepson.
Snacks: 3 cups green tea, leftover turkey tenderloin, cup of rooibos tea with hemp milk, few carrot chips, small handful of raspberries. Small bowl of curried split pea soup when we returned from the theater performance, 10:15 pm. This is technically eating too late to be allowed on Clean Gut, but oh well. I hate to go to bed hungry.
April 23
Breakfast: lemon water, green tea, shake made from coconut water, hemp protein powder, sunflower seed butter, frozen strawberries, fresh strawberries, and greens. Did I mention I am allergic to sunflower seeds, and had an anaphylatic reaction to eating too many of them a couple of years ago? So I am nervous about the sunflower butter, but we didn't have anything else in the house left to bulk up the shake, and I have a grueling 7-hour Saturday-brunch waitressing shift ahead. However, it turns out fine. I have never had any kind of allergic response to processed sunflower, for some reason.
Lunch (not until 3:30 pm): strawberries, celery sticks, carrot sticks, tomato wedges, dried blueberries, dried green beans, tamari almonds.
Shopping (Coop): frozen peas, lip balm, 2 cartons unsweetened vanilla almond milk, dried raspberries, cashew butter, lemon juice, can of cat food, 4 avocadoes, sliced almonds, blackberries, strawberries, organic spinach, 2 lb. bag carrots, garlic, white mushrooms. $65.
Dinner: salad of power greens, basil, and tomato, topped with sliced NY strip steak, roasted mushrooms, roasted carrots, sliced almonds, and avocado, with a mustard vinaigrette dressing. Very small bowl of curried split pea soup on the side. This salad was so filling that I left about a third of it to eat later.
Snacks: cup of wild berry zinger tea; 2 scrambled eggs at work; cup of green tea; cup of rooibos tea with hemp milk. The rest of my dinner salad about an hour and a half later, while watching TV with my husband.
April 24
Breakfast: lemon water, green tea, shake made from coconut water, hemp milk, hemp protein powder, avocado, frozen strawberries, and fresh strawberries. This was good and thick (lots of avocado, and the hemp milk seems thick) and actually pink in color instead of brown or sickly green, a nice change.
Lunch: We went to the restaurant where I work to eat "Sunday brunch," since one very good thing about the place is a willingness to indulge dietary restrictions and make substitutions. I had a "southwestern" omelet with no cheese or sour cream, and sliced tomatoes and cold broccoli on the side, as well as green tea and a strawberry-cucumber-lemon juice.
My husband and I are getting very tired of this diet, and fantasize together about baked goods and coffee.
Dinner: salad of power greens and shredded carrots, topped with canned tuna, 2 hard-boiled eggs, cooked peas, and artichoke hearts, with a lemon-olive oil dressing. Small bowl of minted green pea soup from Roots.
Snacks: cup of green tea, cup of rooibos tea with hemp milk, carrot chips.
Take the delicious-looking baked goods in this picture and replace them with celery sticks and almonds, and you will have the general idea. I really need to start taking photos again.