Day 21 of the vegan sugar detox came and went without any pomp and circumstance. It's not that I wasn't excited about it, it's just that it happened to be a Saturday and I was too busy to really give my last day a grand finale. I would've liked to have ended it with some fancy sugar-free, vegan meal.

Here are the positive changes I experienced on the vegan sugar detox: 

• Clothes are loose-fitting and comfortable again
• Lost a few pounds (not as much as the 10 lbs. I lost on my first sugar detox; although my brother-in-law lost 25 lbs. and my boyfriend lost 10 lbs. doing the detox with me)
• No more stomach bloating (bye-bye muffin top!)
• Healthier digestion (You know those fiber commercials where people are happy and carefree? That's how a sugar detox will help you feel.)
• More confident about my body
• Greater appreciation for the healthy foods I put into my body
• Healthier relationship with food
• Feeling at peace both spiritually and physically now that I am vegan
• Being more in tune with my body and knowing the difference between snacking out of hunger vs. boredom
• Pride knowing that I can commit to something despite temptations
• Knowing that by being vegan, I'm doing my part in reducing the pain and suffering of animals

I'm sure I'll experience more positive changes as I continue on my vegan journey, which I will happily share here. 

Without further ado, here were the last meals I had on the final day of the vegan sugar detox:

Brunch: Avocado Tomato Salad

This is something I made the other night. I had avocados that I needed to use before they became overripe. 

Ingredients:

• 4 avocados
• 1 organic tomato, diced
• juice of 3-4 lemons
• Himalayan salt and pepper to taste
• Garlic powder to taste
• Dried thyme to taste

First, cut up all the lemons and remove the seeds. Cut the avocados into cubes. Immediately squeeze the lemon juice all over the avocados, mixing it to ensure the lemon juice coats the avocados (to prevent them from turning brown). Add the tomatoes and seasonings, and mix well. Place in the refrigerator to chill before serving.

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

Dinner: Vegetable Coconut Milk Curry

This turned out a little oilier than the night it was first cooked. It may be that I put a little too much coconut oil when cooking the quinoa. It was still very delicious though!