Saturday, January 8, 2011

Day Six- Shrimp Cocktail and Green Salad with Champagne Dressing

Day Six of Gypsy's Two Week Detox:

Breakfast: Chocolate Peanut Butter Smoothie (Do you see how I've managed to get my chocolate in each day??)

Combine 1 cup organic plain yogurt with 2 tablespoons natural peanut butter, 2 tablespoons cocoa, and 1 tablespoon stevia in blender until smooth. I keep my yogurt in the freezer so it makes thick smoothies. Otherwise, add a banana (you can freeze that too!) for extra thickness.

Lunch: Leftover Thai Peanut Soup and Hummus with Celery Sticks

Snack: White Russian No Sugar Added Yogurt from TCBY

Dinner: Shrimp Cocktail and Green Salad with Champagne Vinagrette Dressing and Sauteed Squash

Dinner tonight was kind of a smorgasbord. We cooked shrimp and then let them cool in the fridge for a shrimp cocktail. Witt made up a cocktail sauce with ketchup and horseradish. I love to eat shrimp this way. I think because it makes me feel like I'm at a party, but also because the shrimp tastes so fresh with the cocktail sauce. I made a simple green salad, just romaine lettuce, and tossed it with a champagne vinaigrette dressing (Girads). Then I cut up a squash and sauteed it in olive oil with some onions. I also drizzled the squash with white truffle oil (mmm). We had some fresh whole wheat bread to go with everything. A lovely Saturday night dinner in. Only thing missing is a nice glass of Chardonnay, but we must remain positive. We are halfway there!

Gypsy Slow Down
Related Posts Plugin for WordPress, Blogger...