My body has definitely gotten used to the smaller portions and clean foods on this sugar detox. I've been snacking less frequently (whereas before I would pretty much graze all day). As for my boyfriend, he says he's eating fewer servings.

Breakfast: Green Apple and Almond Butter with Cinnamon

Lunch: Mushroom Zucchini Quinoa

This was just a mix of leftover mushrooms, zucchini and bell peppers from the spiralized zucchini and pasta sauce recipe. The mushrooms were stir fried separately with garlic, onions, Himalayan salt and pepper. The zucchinis were stir fried with the bell peppers. I mixed them with quinoa and added a big dollop of good ol' guacamole. Mmm tasty!

Snack: Raw Pistachios

I had less than a handful of raw pistachios. I like the shelled ones because it's the fastest way to get them from point A, the bag, to point B, my stomach.

Dinner: Vegetable Coconut Milk Curry with Quinoa

I said this was going to be a repeat dish throughout the sugar detox ... so here it is again folks, this time with a picture! I finally remembered to snap a pic before chowing down. This recipe was slightly different in that it has more sweet potato, more coconut milk, baby carrots and is missing the tofu (I forgot to buy some). I thought it tasted even better than before. The extra sweet potato really enhanced the flavor because it absorbed the curry sauce.

• 3 cans of organic unsweetened coconut milk
• 2 baked Japanese sweet potatoes
• 4-5 cloves of garlic, crushed
• 1 bell pepper
• 1/2 bushel of organic asparagus
• 1/2 bag of Trader Joe's Power to the Greens (organic baby kale, chard and spinach)
• 1/2 bag of organic baby carrots
• 1/2 cup of diced onions
• 1 tbsp of curry powder (season to taste)
• 1/2 tbsp of turmeric powder (season to taste)
• Himalayan salt & pepper to taste