Yesterday was a total success. This diet is easy, and the food taste great. I started my morning off with a cup of hot lemon water with cayenne water. I then settled down to meditate. This was the hardest part, I’m not good at turning off my brain. Today I will try again, and again, again…. Until I get it right.

I drank two extra big glasses of green juice. I’m really loving the taste of this juice. Mine was made of kale, broccoli, carrots, pears, and ginger. Delish!

Lunch consisted of a HUGE salad with a side of hummus and a baked tortilla. It was soo good. Nice and fresh with tons of flavor. The dressing was a light lemon-parsley dressing. For dinner I made simple bowl of barley, chickpeas, and vegetables. Very simple, very good.

The CSD focuses on gluten free foods. I was unaware that barley is not gluten free until I did some research. Oops! Oh well, today will be gluten free ☺

And now for the recipes.

Fresh Salad with Lemon-Parsley Dressing
Serves 2 very hungry people

  • 1 head of romaine, chopped
  • 1 cup broccoli florets
  • ½ red pepper, cut into strips
  • 1 tomato, chopped
  • 1/2 cucumber diced
  • 1 handful pecans
  • 1 cup white beans, drained and rinsed

Lemon Parley Dressing

  • ¼ small onion
  • Juice of 1- 1 ½ lemons
  • 1 handful of parsley
  • 2 tbls olive oil
  • 1 tsp agave nectar
  • A large pinch of salt
  • ¼ tsp of ground pepper

Place all dressing into a food processor. Blend until smooth and creamy. Toss over salad and eat immediately.

Barley Bowl with Fresh Vegetables
Serves 4

  • 3/4 cup hulled barley
  • 2.5 cups water
  • 1 carrot, diced
  • 4-5 leaves kale chopped
  • ½ onion finely diced
  • 3 asparagus spears, cut into 1 inch pieces
  • ½ cup broccoli florets
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 tbls sunflower seeds
  • 1 tbls chia seeds
  • 1 tbls tahini
  • Juice of ½ lemon
  • 1 tsp soy sauce
  • 2 tsp olive oil
  • Salt and Pepper to taste

Place barley and water into a large pot with lid, bring to a boil, reduce heat and cover. Simmer 45 minutes.

Meanwhile mix tahini, lemon juice, soy sauce, olive oil, salt and pepper. Set aside.

About two minutes before the barley is done cooking toss in the broccoli and chickpeas. Let steam to just soften a little. When done toss in the remaining vegetables and stir well. Mix in sunflower and chia seeds. Toss dressing to coat.

And now on to day two!!

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