Day 6 - Weekends Mean More Time for Cooking

Today's menu:

• Ginger smoothies
• Hot water with lemon
• Quinoa salad with toasted almonds
• Guacamole with homemade potato chips
• Orange-and-ginger-glazed pork chops with mustard greens and baked acorn squash

We had friends visiting this weekend, and since they were stuck sharing our restricted diet with us for a day we decided to go all out and try to have the best detox food possible! We started the morning with some zingy smoothies, which were quite good although very gingery. Then we had some excellent, light and tasty quinoa salad for lunch. We substituted yellow squash for the zucchini called for in the recipe and it was quite a good meal.

For dinner, we went a little overboard. It started off with an appetizer of guacamole with homemade potato chips (to get around the no-corn and no-processed-food rules). In fact we had a guacamole-off with two types: Matt's favorite, from this recipe, and my favorite, which is just avocado, garlic, lime juice, and salt. We all agreed that Matt's was more flavorful but mine highlighted the avocado flavor better. Win-win!

Then we had a full meal of pork chops, mustard greens, and acorn squash (leftover from our CSA). None of these were official 28-day challenge recipes, but they all conveniently fit into the first week's restrictions. Well, except for the acorn squash. The recipe called for butter, but we just omitted it with no substitution and all though it was fine without it. Another meal to prove that eating healthy can still mean eating truly delicious food.