Day 20 on the vegan sugar detox didn't feel that different from the days leading up to it. What I did feel was excitement about being so close to the finish line. And yet, it was also bittersweet knowing that it was coming to an end and feeling like this was the pinnacle of eating healthy in terms of not eating sugar--the culprit of many ailments. Even though I'll still be sticking with my vegan diet after this, there's nothing quite like constantly seeing and feeling the positive effects that abstaining from sugar has on your body. (I know I've said this many times, but you really do wake up feeling lighter and lighter, even if the weighing scale doesn't always reflect it.)

Breakfast: Diane Sanfilippo's Grain-Free Banola (Raw)

Lunch: Vegetable Coconut Milk Curry

Snack: Green Banana and Almond Butter with Cinnamon and Pumpkin Pie Spice

Dinner: Marinara with White Beans and Asparagus

My boyfriend and I were too tired to cook yet again, especially on a Friday night when the temptation to eat out is just too great. But of course we couldn't break the streak after getting this far on the detox. So we decided to cook a really simple meal: pre-made marinara sauce with asparagus and canned white beans over quinoa. I was actually surprised that this dish surprised me: the white beans actually tasted like a creamy cheese when mixed with marinara. Now I'm wondering if the white beans could be used as a cheese substitute for other dishes, or used to make a vegan creamy alfredo sauce. Hmm...

Ingredients:

• 1 jar of Trader Joe's Organic Tomato Basil Marinara
• 1/3 bushel of organic asparagus, chopped
• 1 can of white kidney beans
• Himalayan salt and pepper to taste
• Garlic powder

Pour the marinara into a pot and simmer on low heat. Put the chopped asparagus in next, then add seasonings to taste. Add the white kidney beans last, just long enough to heat them up. Once the asparagus has softened, remove from heat and serve over quinoa.