Vegan 21-Day Sugar Detox: Day 19

One of the changes I’ve been noticing during this sugar detox is that my dreams are more vivid and I can remember them when I wake up now. Before the detox, I felt like I didn’t have dreams anymore because I couldn’t recall any of them. Who knew that sugar could really have that affect? It probably means I’m getting better sleep quality and actually reaching the REM stage.

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

Grain-Free Banola Mix

Grain-Free Banola 1

Grain-Free Banola 2

As I was making this last time, I thought it tasted great raw. So I made another batch last night without baking it. The flavors, especially the vanilla extract and cinnamon, are more prominent. I think the only thing that would make it taste even better is adding more bananas so that the portions are more like 4 parts banana, 2 parts nuts and seeds. That would make it taste more like pudding with banola. Or another version could be baked banola sprinkled in a separate banana mixture as the pudding. Either way, you can’t really go wrong--it makes for an amazingly sweet-ish sugar-free treat!

Ingredients for this raw version of banola:

• 2 green bananas
• 1 cup raw cashews
• 1 cup sliced almonds
• ½ cup seeds (equal parts raw pumpkin, sesame and sunflower seeds)
• ½ cup almond meal
• 2 tsp pure vanilla extract
• 2 tsp cinnamon

Use a food processor to partially ground the 2 cups of cashews and almond slices into small chunks. Pour the ground nuts into a large mixing bowl and add the seeds and almond meal. *Note: If you don't have almond meal, simply use the food processor to pulverize the almonds into almond meal consistency. 

Put the bananas, vanilla and cinnamon into the food processor and blend until all the ingredients are pureed into a smooth, creamy consistency. Pour the puree into the bowl of nuts, and stir until the nut mix is completely coated. Store in the refrigerator until ready to serve. Easy peasy.

Lunch: Spiralized Zucchini Pad Thai

Pad Thai using spiralized zucchini as noodles

Appetizer: Fried Japanese Sweet Potatoes

Dinner: Vegetable Coconut Milk Curry

Vegetable coconut milk curry

Vegan 21-Day Sugar Detox: Day 18

I accidentally fell asleep super early last night before posting about my Day 18 on the sugar detox. I'm really amazed how much my body has adapted to not eating as much. You may have noticed that I've been posting fewer snacks because I don't feel the need to graze all day, unlike the first week on the detox. Now I can go a full night not eating anything until breakfast, which was just an apple yesterday. 

Breakfast: Green Apple and Almond Butter with Cinnamon

I feel like it's been a while since I've had this, but really, it's only been just a few days. Oh how I've missed it!

Green apple and almond butter sprinkled with cinnamon

Lunch: "Not Your Momma's Black Eyed Peas" Part 2

It took me 3 hours to eat this because I ate lunch at my desk at work. It always takes me forever to eat whenever I do that--at least it helps with the digestion!

Dinner: Spiralized Zucchini Pad Thai

Pad Thai using spiralized zucchini as noodles

I haven't made this dish since the previous detox, which was back in March. If you love peanut-butterlike sauces and Thai food, then you'll enjoy this one. 

Ingredients:

• 1/2 jar of Trader Joe's Creamy Almond Butter, Salted
• 5 organic zucchinis, spiralized
• 1/3 bag of shredded organic carrots
• 1 container of Trader Joe's Organic Sprouted Tofu
• Coconut Secret Raw Coconut Aminos
• 4-5 cloves of garlic, minced
• Himalayan salt and pepper to taste
• Garlic powder to taste
• 3 tbsp of organic coconut oil

Using a wok, sauté minced garlic in about 2 tbsp coconut oil until the garlic is a very light golden brown. Add the tofu and sauté for about 1-2 minutes. While sautéing the tofu, generously drizzle it with coconut aminos. Place the cooked tofu in a bowl and set aside for later. Heat the remaining coconut oil in the wok on light-medium heat. Once it gets to a smoking point, add the spiralized zucchini and keep stirring to ensure that it's cooked evenly. After about a minute of cooking the zucchini, add the almond butter and seasonings. Keep tossing the zucchini until it's evenly coated with almond butter and the almond butter has melted. Taste and add more seasonings and coconut aminos to your liking. Just before turning off the stove, add the tofu to absorb some of the almond butter sauce. Remove from heat and sprinkle the dish with shredded carrots. You can cook the carrots, but I like it raw--just like how it's served with Pad Thai at Thai restaurants. 

About coconut aminos: 

Coconut aminos is a great and healthy alternative to soy sauce. Made from coconut tree sap, it's gluten-free, soy-free, mineral-rich and contains 17 naturally occurring amino acids. For those watching their sodium intake, coconut aminos has 73% less sodium (about 270 mg per tablespoon) than soy sauce. You can find it at health food stores like Rainbow Acres and Whole Foods.