Be Kind to Your Liver, Your Ass Will Thank You Later Detox your liver (take out the trash) and jumpstart your weight loss! #17DayDiet
Ever wonder why you start the 17 Day Diet off with detox by elimination of sugars, unhealthy fats and carbohydrates? Is it to help you lose weight quickly? Sure. Or is it maybe for another reason?
Well, when your liver is overloaded with toxins, it is nearly impossible for your liver to rid your body of the dangerous toxins and to help your body digest foods and fats.
If you start a weight loss regimen without first detoxing or cleansing your body (and liver), you may have a difficult time losing actual fat. You may lose water weight at first, but most people who have a buildup of toxins in their body stop right there.
Think of your body as you do a trash can. You put garbage into your trash can and there it sits under the sink for days at a time. You take your trash and place it into the main trash bin where it sits outside your house, for maybe a week. It’s finally trash day and you have piles of trash waiting on the curb to be picked up and hauled away.
Think of your liver as the garbage man who picks up your pile of trash from the curb and takes it to the dump.
If your liver is filled with toxins, it will not be able to properly rid your body of the “garbage” — this is unhealthy and makes for losing weight very difficult.
If your liver is not working properly because it’s overloaded with toxins, you may experience any of the following and more:
Extreme fatigue
Bloated Stomach
Blood sugar problems
Hormone imbalance
Cleansing your liver thoroughly prior to starting your weight loss program will allow your liver to be more effective in its job, allowing for proper digestion and weight loss.
Some of the natural cleansing foods to help rid your body of such toxins include the following:
Garlic
Grapefruit
Beets and carrots
Green Tea
Leafy green veggies
Do these foods sound familiar? They should if you’re on the 17 Day Diet.
If you are experiencing some of these symptoms or if you are not losing weight even if you’re following the 17 Day Diet to the “T”, consider a complete Detox/Cleansing program to help rid your liver and body of these deadly toxins and to allow you to be healthy once again.
Original article and pictures take 17ddblog.com site
It’s easy to get bored with your regular veggie routine. You know what I’m referring to – steamed carrots, steamed broccoli, steam this and that. Enough already! I found a wonderful recipe that highlights the natural flavors of the vegetables, but adds in the the luxurious flavor of Balsamic vinegar. Yes, I described it as luxurious! If you think of your flavors this way, you feel like a million bucks!
Balsamic Roasted Brussels Sprouts and Carrots
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon maple syrup note: either use Stevia or omit all together
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 1/2 pounds brussels sprouts, halved
6 carrots, cut diagonally in 1 1/2-inch-thick slices
Kosher salt and freshly ground black pepper, to taste
1/4 cup dried cranberries
2 tablespoons chopped fresh parsley leaves
Directions:
Preheat oven to 400 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.
Place into oven and bake until browned and tender, about 20-25 minutes.
Serve immediately with cranberries, garnished with parsley, if desired.
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Grease a baking pan. Set aside.
Combine all ingredients in a large bowl. Mix thoroughly.
Shape into 1-inch balls.
Place in prepared baking dish.
Bake at 375F for 15 minutes or until fully cooked.
37 minutes
Freeze For Later
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Baked Chicken with Tomatoes, Basil and Red Chillies
There’s nothing as easy as a big pan of baked chicken and veggies for a delicious weeknight dinner. And this recipe is so good you’ll be making it for all your guests too!
Yesterday I shared a round up of healthy one-dish meals with you. It got me thinking of one of my favorite one-dish meals. It’s chicken baked with lots of tomatoes, chilies and basil. Add some bread to soak up the tomato and chicken juices and you’re good to go. It’s not only an easy and healthy meal, it’s also one of the most delicious things that I cook. Here’s how the recipe came about.
Easy Baked Chicken with Tomatoes, Basil and Red Chillies
We were visiting my brother-in-law and his family in London and his wife, Maria, was making dinner. I was sipping a glass of wine and planning to chat with her while she cooked. Except she finished cooking really quickly.
All she’d done was throw a bunch of stuff in the pan and slam it in the oven. For us. For company.
I was pretty surprised since I know her to be an extremely good cook.
But then I tasted it.
And then I knew why she’d made it for us. For company.
It was fantastic. Tons of flavor. Juicy chicken. A tiny bit of heat from red chillies. The fresh flavor of basil tying it altogether.
Easy Baked Chicken with Tomatoes, Basil and Red Chillies
I fell in love.
And now I regularly make Maria’s Baked Chicken for us. And for company.
Here’s how I make Baked Chicken with Tomatoes, Basil and Red Chillies.
The recipe is based on what I saw Maria do in her London kitchen.
Print Recipe
Video by Leigh Olson. Article, photos and recipe by Christine Pittman.
This recipe was originally posted in April of 2014, revised in August 2016.
Original article and pictures take cookthestory.com site
Baked Asparagus with olive oil and parmesan cheese. Easy and elegant!
Photography Credit: Elise Bauer
Are you ready for asparagus season? This has to be one of the easiest ways to cook asparagus. Just trim the ends, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and Parm, and then bake until done. I eat them like French fries. Addictive? Yes.
They’re a perfect side to salmon, scallops, shrimp, or ham and delicious with eggs of any kind—poached, fried, or hard boiled.
Baked Asparagus with Parmesan Recipe
1 Prep the asparagus: Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.
2 Toss with olive oil, salt, pepper, Parm: Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the Parmesan.
3 Bake: Bake at 400°F until the cheese begins to brown, about 8-10 minutes.
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1/2 cup grated Parmesan cheese (for Phase 3 or Phase 4)
10 grape tomatoes, halved
Directions:
Combine the asparagus and water in a 10-inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
I've got a little news to share before we dive face first into this delicious plate. I finally put The Garden Grazer on Instagram! Woop! Come join and tag me with any recipes you make - I'd LOVE to see what you guys are cooking up! And now back to your regularly scheduled programming... ��
This simple, flavorful dish is a great side for any Asian-inspired meal. You can also turn it into a main course with tofu, tempeh, or other protein of your choice. Of course feel free to change it up using your own favorite stir-fry ingredients. Snow peas, onion, bell pepper, bok choy, broccoli, celery, bean sprouts, etc. are all awesome in this. I used two of my very favorites this time with asparagus and mushroom. The sauce is pretty thin, so if you'd like a thicker sauce add arrowroot, cornstarch, or other thickening agent (like in this Broccoli with Asian Garlic Sauce). Works great either way! The thin sauce works nice when serving with rice because the juices merge everything together. My husband and I both really love this dish. Hope you do too!
Vegan, gluten-free (with tamari)
Serves about 4 as a side
Ingredients
1 lb. asparagus
1 lb. mushrooms
2 Tbsp. sesame oil
{For the sauce}
1/2 cup vegetable broth
2 Tbsp. low-sodium soy sauce or tamari
1 tsp. sesame oil
2 cloves garlic, minced
Optional: 1 Tbsp. cornstarch (for a thicker sauce)
Directions
Make the sauce: add all ingredients to a small bowl and stir to combine. Set aside.
Halve or quarter the mushrooms, and cut the asparagus into 1-2 inch pieces.
In a large skillet or wok over med-high heat, add 2 Tbsp. sesame oil.
When hot, carefully add the mushrooms and cook for about 2 minutes.
Add the asparagus. Stirring often, cook for 3-4 minutes.
Add the sauce and cook for a couple more minutes, or until vegetables reach desired tenderness.
When serving, there will be sauce remaining in the pan that I like to spoon over the veggies (or rice/quinoa if you're using!)
Finding interesting and new ideas for low-carb breakfast menus for the 17 Day Diet can be tricky. Here’s a delicious egg dish that features asparagus! This breakfast recipe was featured during the Fall C1 Challenge and participants gobbled it up!
Asparagus and Eggs
Ingredients
5-6 stalks Asparagus
1 teaspoon olive oil
¼ teaspoon salt
2 eggs
¼ cup parmesan cheese
Pepper to taste
Directions
Heat olive oil in pan over medium heat. Cut off ends of asparagus and add to skillet along with salt. Fully coat asparagus and cook until tender, 4-5 minutes.
In the pan, spread asparagus out and crack eggs in the center. Sprinkle cheese over asparagus and eggs. Cover and let cook until egg whites are firm and yolk is done to desired consistency. Sprinkle with pepper and serve.
Note: You may also fry eggs in separate pan if easier, or poach eggs if you prefer a different cooking style without oil.
Yields 1 Serving
Download the Special Issue #2 of 17 Day Lifestyle Magazine
If you enjoyed this recipe, consider downloading issue 2 of the 17 Day Lifestyle Magazine, available on Apple and Android, where you’ll receive this recipe along with others in a 7-day meal plan with recipes.
Original article and pictures take 17ddblog.com site
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Apple Cider Vinaigrette Recipe (and health benefits, too!)
A while back, I published a neat infographic focused on a 2-Day Post Holiday Detox that got a lot of attention on Pinterest.
I received emails asking for a recipe for Apple Cider Vinaigrette, a key ingredient in the 2-Day Detox, so I decided to post my recipe to the blog.
But before I do, I wanted to share a few key points on some of the health benefits of apple cider vinegar.
Some people believe:
1. Apple Cider Vinegar may lower glucose levels
2. Apple Cider Vinegar may lower cholesterol
3. Apple Cider Vinegar may lower blood pressure
4. Apple Cider Vinegar may lower your chances for certain types of cancers
5. Apple Cider Vinegar may help you lose weight
While some serious “dieters” will just pour Apple Cider Vinegar straight onto their salad, I prefer to mix a little bit of ingredients together and make a yummy vinaigrette. Here’s a VERY simple recipe. Remember, the key is adjust flavorings/amounts to your liking, but here’s a starter to get you going.
Apple Cider Vinaigrette
Ingredients:
2-4 Tablespoons Apple Cider Vinegar
1/4 Cup of Olive Oil (or more to taste)
Sweetener to taste
Salt and Pepper to taste
Garlic powder to taste
Splash of lemon juice (optional)
Zest of 1/2 lemon (optional)
Dijon mustard to taste (optional)
Directions:
Pour apple cider vinegar into bowl. Slowly whisk in oil (keep tasting until you achieve the balance you prefer– I enjoy more on the tart side). Add your sweetener, salt, pepper and garlic powder to taste. For that added zing, add a splash of lemon juice. For an extra added zing, add zest of 1/2 lemon.
The key to great apple cider vinaigrette for me is to adjust the flavorings until you get the flavor you desire. Most times I prefer a tart and sweeter vinaigrette and other times I opt for a subtle, smooth tasting dressing. It really depends on what you’re serving it with and your mood! Enjoy!
I’d love to hear how you adjust the recipe to your liking.
Original article and pictures take 17ddblog.com site
Cycle 1 of the 17 Day Diet is also known as the “Accelerate Cycle”. The primary purpose of Cycle 1 is to experience rapid weight loss, which helps flush sugar and fat storage from your system. Think of Cycle 1 as the “cleansing” cycle releasing toxins from your body.
During Cycle 1, you will eliminate most carbohydrates with the exception of some low-sugar fruits and you will eliminate sugar all together. You’ll enjoy generous amounts of lean proteins such as chicken, turkey and some fish and various low-glycemic index vegetables as well as probiotics to help promote a healthy digestive system. If you don’t have the 17 Day Diet book yet, you may sign up for the blog’s free guide which includes the 17 Day Diet food lists to get started.
Here’s a quick recap of Cycle 1 to get you started:
Wake Up Drink: Within a half hour of waking, drink hot lemon water to get your digestive juices flowing.
Green Tea: Drink green tea with most of your meals– Green tea is full of anti-oxidants and helps promote weight loss.
Water: Drink eight 8-oz glasses of plain water every day. If you can drink more, the better!
Eat generous amounts of lean protein and certain veggies.
Eat two servings of fresh low-sugar fruit by 2pm (only fruits from the approved list).
Friendly Fats: Use 1 to 2 tablespoons of Olive Oil or Flax Seed Oil per day.
No sugar is allowed
No alcohol is allowed
Light exercise for 17 minutes each day
Only stay on Cycle 1 for 17 Days — not a day longer–
Cycle 1 is only meant to be used for 17 days and no longer. If you reach your weight loss goal after Cycle 1, continue onto Cycle 4.
If you still have weight to lose by the time you’re finished with Cycle 1, you are encouraged to move along to Cycle 2 and finish through Cycle 3 before returning to a previous Cycle to continue to lose additional weight. Staying on Cycle 1 for too long may result in a sluggish metabolism as your body will get used to eating the same way or a long period of time.
You’ve made a commitment to losing weight this year.
You feel like you’re doing everything right...until you step on the scale and see that the number is higher than it was last week. What gives?!
You may not realize it, but you could be a victim of sabotage — your own! Here are...
Underestimating the calories in what you eat.
Unless you are regularly tracking not only what you eat but how much, you’re likely eating more than you realize.
Quick check: how many calories are in that handful of dry-roasted peanuts?
Depending on how large your hand is, you may have upwards of 300 calories in that “little” snack!
Tracking what you eat in detail will give you a clearer picture not only of your total calorie count for the day, but it will also let you see where you might be out of balance (e.g. 60% of your calories came from fat).
Overestimating your calorie burn at the gym.
You feel like a beast as you knock out your Zumba routine at the YMCA, and you think to yourself, “Yes! Now I can go home and eat a big lunch, after burning all those calories.”
Quick check: how many calories did you actually burn in the hour-long class?
Your total was most likely in the neighborhood of 500 calories, depending on your size and level of exertion.
Exercise forms an important part of any weight loss plan, but unless you are using a more accurate means of calculating the calories used in your activity of choice, you’re better off underestimating your total. Alternately, you can choose to not factor in your exercise as you plan your daily caloric intake and aim for the same nutritional goals daily, reducing the possibility of justifying an eating binge after a good workout.
Not getting enough water.
Sometimes you find yourself in front of the fridge, looking for something to eat even though you really don’t feel hungry.
Guess what?
You’re probably thirsty!
Adding water to your daily tracking will help you make sure that you’re staying hydrated and not mistaking thirst for hunger. Drinking water will also help you to feel full when you do eat, so it’s a win-win.
Not managing stress appropriately.
Quick check: after a hard day at the office, what is your go-to stress-buster?
If you’re like many people, your answer may have been “a stiff (alcoholic) drink” or “half a bag of Doritos.”
The next time you’re feeling the pressure at work or home, try to pay attention to your response. If it’s something that is going to sabotage your weight loss, you can consciously choose to replace it with a healthier choice.
Bingeing on the weekends.
You’re working hard all week long, keeping your protein-carb-fat intake in mind and getting to the gym. There’s no harm in easing up on Saturday and Sunday, right?
As tempting as it is to give yourself a total break from your healthy eating habits, you’ll be hurting your efforts in the long run.
Success is more probable — unsurprisingly — if you enjoy yourself in moderation while still doing your best to track your indulgences, as much as you may hate to admit and record that plate of hot wings!
Taking medications that interfere with weight loss.
If you are currently taking medication, prescription or over-the-counter, talk to your doctor to see if it could be affecting your weight loss efforts.
