Day 3 – Paleo Restart

day 3

I get a lot of emails asking me about how to start to eat a more healthy diet.  I often send them to my 3 Day Detox Plan, but some people want something longer than 3 days, and easier to prepare than mine.

My diet is very healthy and I don’t eat fast foods, but those little snacks at the weekend need to be balanced out. Every few months I like to do a cleanse, so my body has a chance to rejuvenate itself and my immune system gets a gigantic boost.

In the past, when I cleansed, I ate very little and made lots of low calorie soups. I did a 21 day juice fast where I only had vegetable juices. A lemon cleanse. 30 days of Raw foods, all kinds of things to eliminate the toxins from my body.  I thought it was time to try someone else’s plan.

We are on day 3 of a 30 day Paleo menu plan and I can’t believe how much food we can have. And I always feel full. I am actually not used to eating this much food and sometimes I am too full. When you eat the right foods, you can really eat well and feel satisfied.

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Today, I had a fruit smoothie for breakfast. Then left over spaghetti squash with free range turkey and stewed tomato with basil. For dinner, butternut squash soup and  bell pepper and tomato stuffed portobello mushrooms. My snack of the day is smoked salmon and avocado. So filling and so delicious.

One of the main reasons for choosing this plan, was that I wanted it all laid out for me. Something very easy to make, with shopping lists and something I could do online.

Well Here is the link to Paleo Restart. There are 3 meals a day that contain a protein and a vegetable and there is one snack. There is no dairy, alcohol, processed foods or sugar. It is a simple, easy to follow program that will help to get you out of bad habits.

If you would like to get updates on our progress, just click on This link to sign up.

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Day 3 - Paleo Restart
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 Onion - Chopped
  • 1 Carrot - Chopped
  • 3 Cloves Garlic - Whole
  • 1 Butternut Squash - Peeled and Cubed
  • 1 large Sweet potato - Peeled
  • 1 bay leaf
  • 1 Can Thick Coconut Milk
  • Ghee
  • Freshly Ground Sea Salt and Black Pepper
Instructions
  1. Heat the ghee on medium and cook the onion, garlic and carrot.
  2. Add the cubed squash, bay leaf, sweet potato and milk.
  3. Cook on low until squash is tender, take out the bay leaf and blend until smooth with a hand blender. About 25 minutes.
  4. Serve hot.

Smoked Salmon and Avocado

smoked salmon

Bell Pepper and Tomato Stuffed Portobello Mushrooms

mushrooms