B.L.D. {no grains, no sugars}

Cutting out sugar and everything that turns to sugar in the body (most fruits, starchy vegetables, all grains) can seam like a big task. Understanding what sugar does in and to the body is important for motivation to make this big change. (Hazards of Sugar) 

No Grains, No Sugars- Making it Work

There is sugar in almost everything we eat. That makes it so important to read labels of any packaged food you are going to eat. Better yet avoid packaged food and build your meals with vegetables, natural meats, good proteins, good fats, berries, raw nuts and seeds. 

In the beginning you will have sugar cravings but after 5-7 days they DISAPPEAR! And that is a freeing feeling. This is that point we switch from being a sugar burner to a fat burner! I feel no lack of satisfaction from food, no deprivation. We are still eating pancakes, cookies, pizza, chicken wings, chocolate, tacos, sandwiches, biscuits, ice cream and burgers. I look forward to sharing all of these recipes with you, but with a little creativity and substitution you can transform all the foods you love to fit this plan.

Here is a B.L.D (breakfast, lunch and dinner) Maximized Living Advanced Plan Style 

Breakfast-  Smoothie and Blueberry Almond Pancakes

Emily's Basic Smoothie Recipe

1/3 can coconut milk (full fat)

1/2 - 1 cup frozen organic strawberries

1 cup fresh spinach or kale

1/4 cup pure water

1/2 scoop Greens First

1 scoop ML Perfect Protein

Blend coconut milk, berries, spinach, and water together in blender. Add greens powder and protein the last 5-10 seconds of blending. 

Blueberry Almond Pancakes

1 egg

1/2 tsp baking soda

1/3 cup plain organic whole milk yogurt

1 1/2 tsp olive oil

1/2 tsp cinnamon

1/4-1/2 tsp stevia

1/2 tsp sea salt

1 cup almond flour (or almonds ground fine)

1/4-1/2 cup fresh or frozen strawberries

Coconut Oil

Whisk the egg, baking soda and yogurt together for 1-2 minutes. Mix in oil, cinnamon, stevia and salt. Add almond flour. Let it sit 2 minutes. Add blueberries. Melt some coconut oil in a pan on low. Spoon small sized circles of batter into warm pan. Cook until bottom is set and then flip and cook until other side is set. 

*I like my pancakes plain or with a little organic butter. The boys like them topped with crushed/pureed strawberries.

 Lunch- Coconut Chicken Fiesta Salad

Crispy Coconut Chicken

1 lb Organic Free Range Chicken Thighs

1/2 cup coconut flour

1/4 cup flax seed meal

2 tsp sea salt

pepper

1 tbsp coconut oil

Cut chicken thighs into bite size pieces. Mix together coconut flour, flax meal, salt and pepper. Coat chicken pieces in flour mixture. Heat a skillet on medium and melt 1 tbsp coconut oil. Add chicken pieces to the hot oil and cook, turning, until thoroughly cooked. 

Fiesta Salad

Mixed Greens or lettuce of your choice

Avocado, chopped

Peppers, chopped

Tomato, chopped

Red Onion, Chopped

Olive Oil

Lime, sliced

Put greens into a bowl. Top with avocado, peppers, tomato, and onion. Drizzle with olive oil and squeeze a half lime over. Add crispy coconut chicken!

Dinner- Tacos

While the rest of the family ate regular tacos in organic corn shells, I built mine in a romaine lettuce heart! They were so much better with out the shells!

Taco Wraps

Hearts of Romaine leaves

Grass fed ground beef, cooked and seasoned with taco seasoning

Chopped tomatoes

Shredded raw cheddar cheese

Diced red onion

Diced avocado
Salsa-Vegenaise (mix equal amounts together)

Layer all taco toppings onto half of the romaine leaf. Fold other side over, wrap up sides and eat!