A Warm Up

So... week one down. Two more to go. It's strange to me that this time through the 21-day Sugar Detox seems different to me. I feel different and have different symptoms than when I went through the plan last year. Last year, I didn't feel very well day 3 and 4. This time, it was only day 1 that I felt tired and had a headache. And I'm not really sure if that had anything to do with the detox or not. But I've been SO hungry this whole week. Like all the time. Doesn't seem to matter what I eat, two hours later, I'm hungry again. While this sugar detox isn't about limiting how much you eat, just what you eat, I don't want or need to consume 2,000 calories everyday! I don't think I need that many calories in my day! I'm not athletic (just stating facts!) and I'd like to continue losing weight! 

Last year, I also just felt better after the first 5 or 6 days. I slept better, was more energized, and my body just seemed to like the eating plan better. I can't describe it really, but my body seems to be rebelling this time. It's not something I can really put my finger on though. I still sleep fine, for the most part. It's summer and I have plenty of time to sleep in if need be :) Ah, the sleep of a student on summer break. It's heavenly. And rapidly coming to an end. But I digress. 

I don't know. It's just not the same. But I'll continue. Maybe next week will be better. I have lost 6.8 pounds so far. So there's that :) 

Here's a new recipe for you all. I had this dish for the first time from a food truck in Manhattan a few years ago. It's now my mom's absolute favorite! I don't think it tastes exactly like the one I had in NYC but it's still super yummy. I made it with cauliflower rice for myself but everyone else ate it with regular white rice. 

P.S. The Harissa red sauce can be found at Briarmart on Academy and Woodman if you're wondering. It comes in a bright yellow (very expensive!) can. Or buy it online at Amazon. I'm not sure if it's available anywhere else in town. Maybe Whole Foods? 

Halal Chicken and Rice (recipe pieced together from Serious Eats, Huffington Post, and my own tweaks) 

Chicken Marinade

• 2 T lemon juice
• 1 T chopped (or dried) oregano
• 1/2 t ground coriander
• 3 large garlic cloves, crushed
• 2 T olive oil
• 1/2 c plain greek yogurt
• 2 lbs boneless, skinless chicken thighs, trimmed
• Kosher salt

• Directions:
• Mix spices, lemon juice, yogurt, and 2 T olive oil together in large bowl. Add chicken and marinate for at least 2 hours, or overnight. Preheat grill and grill chicken until fully cooked inside. Roughly chop and set aside. 

White Sauce

8 oz Greek Yogurt

1/2 c mayonaise (I use Spectrum because it doesn't have sugar in it)

1 T salt

1 T vinegar

1 T lemon juice

1 T olive oil

2-3 garlic cloves

2 tsp dill (dried or fresh is fine)
1 T horseradish (not that horseradish mayo stuff. The real stuff!) 

1 T water

• Directions: Blend all ingredients together (I used an immersion blender) and chill for a couple hours. 

Other Ingredients

Lettuce, shredded

Roma tomato, diced

Harissa red sauce, for drizzling

Layer chicken over rice. Top with lettuce, tomato, white and red sauce. Serve warm.