Sunday, January 26, 2014

Arbonne Detox Day 20 & 21, Ten Pounds Down

Another weekend on the detox down, and I'm feeling great.  I weighed in Sunday morning, and I was another 1.2 pounds down, bringing my total to an even 10 since starting.  The weight loss has slowed a bit, but that's not dismaying me.  I'm working out and fueling with good food, and my body is responding well.  I am not sure I've smiled this much in years.  I can even tell a difference in my relationship.  When I bounce around the house, confident and happy, Josh seems to reflect that happiness right back to me.

Here's my weekend recap:


As you can see from the picture above, I started Saturday morning off with a chocolate/blueberry smoothie and some detox drink.  On the weekends, I always make extra smoothie, because Josh loves them too.  I took the day off from workouts, so I spent most of the day around the house studying.  Josh worked on the tool bench for our craft room, and I made up a second smoothie for lunch.  I was pretty hungry, so I had some salad along side it.  Some of the afternoon was spent whipping up food for the week, but more on that in a minute.

Creamy Green Basil Smoothie

2 cups water
1/3 avocado
1/2 cucumber
2 scoops vanilla vegan protein powder
3 leaves of basil
2 cups spinach
1/8 cup pumpkin seeds

Blend til smooth!

That was a pretty hefty smoothie, and it kept me fueled til we went out for a date at Big Orange Midtown that night.  This is only my second time dining out on the detox, and when we go to Big Orange, I always want to get one of their amazing veggie burgers.  This time, however, I had one of their salads (slightly modified), and it was amazing.

I ordered their house salad, which is a citrus and berry salad, with a few modifications.  1.  I subbed avocado for the cheese.  2.  I subbed candied pecans for toasted almonds.  3.  I asked for the salad undress, dressing on the side.  I guess my taste buds have really readjusted to all the clean food I've been eating, because this salad was so good.  I didn't miss having fries or anything!  I feel this was a big victory.  Green tea instead of wine also hit the spot.


On Sundays, I do my long run for my half marathon training.  I knew I had a 6 miler to do, so I fueled with a chocolate strawberry chia seed smoothie.  Of course, I shared with Josh.

This smoothie pushed me through all 6 miles with no problem.  I had a really wonderful run.  The weather was beautiful, and my legs felt great.  I'm getting really excited about the half marathon.  My only concern is my right ankle.  Two years ago, I broke my leg backpacking, and the last few runs have seemed to make a sensitive spot on the break area.  I'm keeping an eye on it.

After my run, I made up a super chocolate and greens smoothie.  It was basically the same as Saturdays, minus the pumpkin seeds and added blueberries.

The only down side to running for over an hour is how hungry I get afterwards.  Mid-afternoon, I broke out the hummus I made Saturday and went to town.  This is a typical hummus recipe, and I didn't measure anything, but it was 2 cans chickpeas, 1-2 tbs olive oil, 1/4 cup or so of tahini, 1 lemon squeezed and a little curry powder.

For dinner, we had some Moroccan Chili I made on Saturday and reheated before dinner.  It was spicy and went really well with a simple cashew cream sauce.

Moroccan Chili


1 leek, cut into small circles
1 eggplant, peeled and cubed
2 zucchini, sliced in thin circles
1 tbs fresh chopped ginger
2 poblano peppers, de-seeded and chopped rough
1 small sweet potato, cut into small cubes
4 small tomatoes, rough cut into small pieces
2 cans pinto beans
1 can white beans
1 tbs coconut oil
6 cups vegetable stock

Spice Blend:
1 tbs cumin seeds
1 tsp garlic powder
1 tbs Chinese five spice
1 tbs paprika
1 tsp dried jalapeno peppers

  • Heat coconut oil in large stock pot on medium high heat.
  • Once melted, add ginger, leeks and poblanos.  Stir while cooking 5 minutes.
  • Add eggplant and zucchini.  Cook for 10 minutes, stirring occasionally.
  • Add vegetable stock, sweet potato and tomatoes.  Bring to boil.
  • Reduce to a simmer.  Add spice blend.
  • Cook covered for 20 minutes.
  • Add beans, cook uncovered for 30 minutes on a low simmer.

I served this with a cashew cream sauce (soaked cashews, lemon, nutritional yeast, almond milk) and fresh cilantro.  It was great!  I made ours really spicy, but it mellowed out overnight in the fridge, so it was really good the next day.  Watch the dried jalapeno peppers, because they make it hot.  If you don't have those, you can use however much cayenne pepper you want.

Josh said it was good, which is always a pretty good vote of confidence!  I had mine along side a big salad I made up Friday night.  I had seconds.  I will blame it on running.

I also wrote up a post on the Wedding Blog about why I wanted a non-traditional engagement ring, if you're interested.  This week is my last week on the Arbonne detox, but I don't really plan on changing anything.  I'm struggling a bit with how much alcohol I really want to introduce back into my life, but I'm sure I'll find a balance.  Other than that, there's not anything I cut out that I'm dying to re-introduce.  We'll see how it goes.  For now, I'm going to focus on having a great week, and I hope you have one too!


  1. Hey Dana! Great to hear about how you are feeling on the cleanse! We just wrapped ours up last night and I feel so much better. I did enjoy a beer last night, but my tolerance is way low from 3 weeks of nothing and I got a headache, which I feel was directly related to the beer. I love beer, haha, but I think this cleanse has helped me see that I don't need it as much as I used to indulge and I plan on saving it for special occasions - well, that's the plan at least. Good luck to you throughout your final week!

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