The Crazy Sexy Diet: Going for 30 Days

The Crazy Sexy Diet is technically set up for 21 days, however, I am going to extend it and go for 30. The other 2 times I have done this cleanse, I was eagerly looking forward to some junk food, and a glass of wine. This time around has been different. The “diet” is simply feeling like the way that I eat now, and not really like a diet. Day 21 came and went, and I did not feel eager to change anything.

I think a big part of that has to do with my yoga teacher training. I am pretty much doing yoga straight from Friday evening, till Sunday afternoon. It would be difficult to do this while eating poorly, or drinking alcohol. The training has been amazing in so many ways, keeping me motivated to eat well is another great benefit of it.

My teacher training ends on September 1^st (BIG sad face), so I decided to keep up the diet guidelines, until then.

At the end of Day 21, I am currently feeling great!

• I have natural, even energy throughout the day.
• I feel fuller SO much faster.
• I feel satisfied by eating smaller meals, more frequently throughout the day.
• My digestion has improved.
• I feel clean, light and strong inside.

I am eager to feel the benefits of one more week and continue to maintain this manner of clean eating and living.

Here’s an example of one my quick, weeknight dinners. I cooked this up one evening after yoga, when it was still hot out and I did not want to spend tons of time in the kitchen.

I heated up some crushed garlic in olive oil, and then added in white beans. I seasoned the beans with garlic powder, cumin and tajin. I served these in corn tortillas, topped with green onions, avocados and tapatio.

For a side, I sliced up some bell peppers, threw in cherry tomatoes and edamame, topped them with a squeeze of lemon and a sprinkle of tajin.

This was a fast, flavorful and filling meal. It has been way too hot to cook up a big meal. I have been trying to keep tons of fresh fruit and veggies on hand that I can easily slice and eat.

CSD: Day 12

I started the morning off with my hot cup of ginger tea, with lemon and cayenne.

I had more tea as soon as I arrived at work. I needed a little spark in my groove, so I had a huge cup of pomegranate green tea.

Around 9 AM, my hunger hit and I chugged my smoothie. Today was a fruity concoction, the other 2/3 of my household loved it, they prefer sweeter tastes, while I love the fresh greens. I can’t deny that this was tasty, it reminded me of a pina coloda.

Into the Vitamix  I threw:

• 2 cups of frozen pineapple
• juice of 2 oranges
• 3 handfuls of spinach
• 3 cups of coconut water
• splash of coconut milk
• 1 tablespoon of flaxseed meal

I was hungry around 11 AM, but I had a pretty hectic morning and did not even have a chance to reach for a snack. I finally sat down with my massaged kale salad around 12:30.

Around 3 PM, I had 1 cup of blueberries, to give me some energy for my workout. About an hour later, I headed to our school’s weight room (how lucky am I to have access to this at work?!) for an hour of strength training.

I have been trying to be more consistent with strength training, although I pretty much loathe it. However, I have found that if I write out my workouts ahead of time, I am much more successful instead of wandering from machines to dumbbells purposeless.

Dinner was something I was looking forward to all day. Is that as pathetic as it sounds?

I made my new FAVORITE korean tacos and avocado fries.

The korean tacos are adapted from this recipe. I did make some tweaks though.

I pressed my tofu the night before, and made a simple marinade in the morning.

I covered the blocked tofu in sriracha, sesame oil and Bragg’s Aminos. I covered this all with plastic wrap and set in the fridge to marinate all day.

Once I was ready to start cooking, I fried the tofu in coconut oil on high heat.

The avocado fries are a recipe from Joni Newman’s new cookbook. I signed up to be a recipe tester and try out a few of her new creations.

These caught my eye as an avocado lover and I was eager to see how they came out.

I was skeptical how they would taste since they were baked, instead of fried. However, the seasonings added just the right amount of crispiness to the fries. I also sprayed them with olive oil spray before putting them in the oven.

I had 3 other testers try them out, as well. Everyone had some wrapped in a taco, and also some plain, on the side.

The verdict was a resounding YUM.

However, I would be careful what types of avocados are used in this recipe. Against my better judgement, last week I bought a bag of Fuerte avocados. I know I don’t like them, so what possessed me to buy them, I don’t know.

I used the last 2 Fuerte avocados, then 2 of my Haas avocados.

The Haas were delicious! I will definitely make them again.

The Fuerte had a bitter, astringent taste to them. They do not taste like this raw, so I am thinking something about them being cooked in the oven released this unpleasant flavor. Maybe because they have a high water content?

The avocado fries stood great on their own. The crispy outside teamed perfectly with the creamy inside. They were also scrumptious inside a taco, all garnished up.

Toppings consisted of: sriracha, black sesame seeds, chopped scallions, minced cilantro and diced avocado!

I will definitely be adding avocado fries into my cooking rotation. They were a great side dish or I could even see them being a tasty addition in a salad.