Phew. I knew it was coming. But I didn’t expect it so soon. Detoxing from sugar is no joke. If you have done it you can relate. The fog. The fatigue. The massive headache. I would like to crawl in a hole and sleep for days right now. My eyes are crossing as I look at my computer. Truly though, I know this is what my body needs.
I embarked on a weight loss journey in 2016. In a matter of 60 days I lost 23 pounds and felt incredible. My energy was through the roof. I remember on the second day, feeling just like I do now though, like I was going to die. I thought I had the flu. I left work and went home and slept for hours. Then on day three, just as everyone had told me, by the evening I felt like a human again. I did it then, I know I can do it again.
Some people say why do you do that to yourself? Well, over the last six months I’ve gained about 25 pounds back of the 45 I lost. That plain sucks. I fell off the wagon, I feel gross, I’m not sleeping well, my body aches. It’s not just the weight that is making me feel that way, its the food. I’m not fueling my body with the things it needs. The journey through clean eating two years ago taught me so much about nutrition, and the downright dangers of sugar. I don’t drink a bunch of sugar filled sodas ladies, I’m talking about the sugar that is in the food we eat on a daily basis. Breads, processed foods, those delicious lattes… take a look at the ingredient list. You’ll be hard pressed to find a salad dressing that isn’t loaded with sugar. On average, Americans consume nearly 57 pounds of ADDED SUGAR a year. Not as a collective society my friends, but each of us consumes nearly 57 pounds of added sugar a year. The problem with sugar, is it leaves us craving more. Science has shown that sugar causes characteristics of craving, withdrawal and chemical changes in the brain’s reward system, the limbic region. This ladies, is why I feel like I may die. I intentionally indulged the last few days, knowing that I had a plan to get back on track. But I am withdrawing. From sugar. I could go on for days about the dangers of this, I spent a lot of time learning this my last go round with weight loss. I’m discouraged that after two years of keeping things in check, I let it all go. But now, I’m determined. Determined to get back on track and in turn, hopefully my kids and husband will also see the value in proper nutrition.
I spent yesterday meal prepping. For me, if I’m prepared and know exactly what I’m going to eat for meals and snacks, it greatly enhances my chances for success. So I prepared my salads ahead of time and prepared one of my favorite carb free meals for lunch. I have a few and I’ll share the as I go, but this made a big portion that I split up to last a few days.
Zoodles are the bomb (does anyone say the bomb anymore?) when you are eating low carb. I wish I could scream from the rooftops how amazing you feel when you ditch the pasta and substitute it with nutritious vegetables. I had a handheld spiralizer but I was going through so many zucchini I decided to get the Kitchenaid attachment which I love. You can do several different variations. You are definitely not limited to zucchini. Even better this time around, you can find prepared fresh vegetables everywhere! Zoodles, riced cauliflower, squash noodles.. its incredible and makes it so much easier!
This recipe is super easy…. I just throw things in so I’m going to guesstimate in order to help you recreate this:
Lemon Butter Zoodles and Steak
Ingredients:
- 4-5 medium zuchinni
- 2 tablespoons butter
- 1 lemon, juice and zest
- 1/2 cup Braggs liquid aminos
- salt and pepper to taste
- 1 pound flank steak
- 3 cloves minced garlic
First off, cut your steak against the grain into small strips. Place in a ziplock bag and pour your Braggs liquid aminos and lemon juice on top. Let sit for 30 minutes to one hour in the marinade (refrigerate while preparing your noodles).
Spiralize 3-4 medium zucchini while your steak is marinating. Once ready, place 2 tbsp butter in large saute pan. Add steak in one layer (reserve marinade for later) and sprinkle with salt and pepper to taste. Let cook for 1-2 minutes then stir and add in garlic. Cook for an additional 2-3 minutes.
Remove steak from pan and set aside on plate. Pour reserved marinade into pan and let simmer for 2-3 minutes. Add noodles and stir occasionally. Allow to cook for 2-3 minutes and then add steak back in. Still all together, sprinkle a little lemon zest on top and serve!
Easy peasy. Low carb and delicious!