I can't believe I have already been doing this challenge successfully for a week! Rock on! Never in my life have I gone this long without sugar or grains or processed foods! I feel pretty good about that!
However, my resolve is slipping a little. They say that days 8-15 are when you have some intense cravings and mind games - In their words...
"All joking aside, though, this phase gets really intense and for some people. This is the part of the program where our minds try to drive us back to the comfort of the foods we used to know. Our food relationships are deeply rooted and strongly reinforced throughout the course of our lives and breaking through them is really big deal. Journaling can be especially enlightening and helpful during this phase, and helpful for reflection later. Take some time to jot down what you’re craving, how you’re feeling and what tools you’re using to work through the cravings."
Last night, I was having a girls' night with my sisters, who were snacking on pizza and talking about carrot cake. And I thought, "Urgggh! Why can't I have pizza?"
But, when I take a moment and think about it, I remember why I am doing this, and I know it will be worth it when I finish day 30!
It makes this journey a whole lot easier when I am enjoying the fabulous meals I have been finding and making. I just have to share the dinner I made last night. It was ahhhhh...mazing!!!
Baked Mustard Lime Chicken
Recipe from Elana's Pantry
1 pound of skinless boneless chicken breast
1/2 cup fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup dijon mustard
1 T olive oil
1 T chili powder
1/2 tsp sea salt
1/2 tsp pepper
Combine all ingredients except the chicken in food processor and chop them up until the cilantro is as small as you want it. Then lay your chicken breast into a baking dish and pour the sauce on top. Let it marinate in the fridge. I left it for about 2 hours, but you can marinate anywhere from 15 minutes to 6 hours, if you choose.
Heat oven to 350 degrees (F) and cook chicken until it reaches an internal temp of 165 (F). I cooked my chicken for about 40 minutes, even though the recipe said 20 minutes. After I dished the chicken out, I poured a little of the fresh sauce I saved onto the cooked chicken. I also whipped up some butternut squash and chopped up fresh green peppers.
This meal was such a treat for the taste buds. The chicken is tangy, a little spicy, and hugely flavorful! My husband said it was like eating at one of his all-time favorite restaurants. :-)