Summing Up Week 1, Smooth Sailing Ahead

Today at lunch, David and I discussed the pros and cons that we've experienced during the cleanse so far. Here's a list of some of them:

David's Pros:

• More alert
• Waking up less hungry  (Before this week, David always woke up starving.)
• Doesn't feel the need for coffee first thing in the morning
• Realization of caffeine's effect on the body

Allison's Pros:

• More energy
• More alert
• Eating fresh produce instead of letting it go to waste  (I don't know how many times I've purchased fresh produce with every intention of eating it only to throw it away a week or so later.)
• Cooking recipes from the cookbooks that have been collecting dust until now
• Healthier eating has provided motivation to exercise
• Weight loss (I've lost 3 lbs this week. Woo-hoo!)
• Saving money that was previously spent on going out to eat and the cost of gas to get there
• Achieving success as a husband and wife team
• Appreciation of the food and enjoyable eating after all the effort put into making meals

David's Cons:

• Withdrawal symptoms includng headaches, digestive issues and fatigue  (These withdrawal symptoms lasted only 3 days for David.  I did not experience any withdrawal symptoms.)
• Not being able to have a casual drink when out with friends
• No quick meal options (when compared to take-out and microwave dinners)

Allison's Cons:

• Lots of time required in the kitchen

The following is the list of recipes we tried this week.  If you have specific questions about any of the recipes listed, please email me at nutshellstory@yahoo.com.

• Quinoa Stuffed Peppers from The Whole Foods Market Cookbook, pg. 168
• Havana Black Beans from The Whole Foods Market Cookbook, pg. 166
• Tofu Scramble from the The Quantum Wellness Cleanse: The 21-Day Essential Guide, pg. 174
• Pasta wth Vegetables and Pine Nuts from The Vegetarian Mother's Cookbook, pg. 241 (I modified this dish since I didn't have a couple of the ingredients on hand.)
• Vegetarian Tacos with Spinach, Corn and Goat Cheese from Real Simple Magazine, March 2010, pg. 189.  (I modified this recipe according to our cleanse guidelines.  We did without the goat cheese and added a little guacamole.  Instead of flour tortillas,  I used gluten-free brown rice tortillas.)

**David's favorite picks: Havana Black Beans, Pasta wth Vegetables and Vegetarian Tacos

Today's Menu:

Breakfast:  Kamut Flakes with blueberries and unsweetened soy milk

Lunch: Penne Rice Pasta with tomato sauce and a spring mix salad with grape tomatoes and sunflower seeds tossed with Annie's Naturals Tuscany Italian Dressing

Snack:  Lara Bar

Dinner:  Vegetarian Tacos with tofu, corn, spinach, spices, salsa and guacamole; brown rice tortillas.  A side of spicy refried beans and corn chips.

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