Back at the Beach

 
Since Friday, I have been getting settled. I stayed clean for the most part... Saturday night I drink some wine with my cousin for her birthday, and I paid for it Sunday... but overall, I have stayed with two liquid meals and one solid meal a day.  Still feeling good!

Even though I firmly disagree with scales (I don't believe a 3 digit number should dictate how I feel about myself--because it does), I chose to weigh myself before and after this cleanse. I haven't weighed myself "post" cleanse yet... but I can say that I am already fitting into those skinny jeans... Most importantly, I FEEL great!

I have been walking the dog and LOVIN' being home :)




Breakfast Smoothie
1 C raspberries
½ C blackberries
2 dates
3 tbsp hemp seeds (or other protein powder)
1 tbsp ground flax seeds
1 tbsp ground chia seeds
¼ C hazelnut milk (amazaki)
6oz. coconut water
¼ C juiced greens (kale, spinach, collards, romaine)

Fall Hopping

**IN LOVE with Fall**

We did it! I will be leaving Steamboat on the 4pm flight tomorrow, satisfied we accomplished what we set out to. I cannot wait to go home and start spreading our message!!

As for now, I am going back to Manhattan Beach to experience fall at the beach. I am officially fall hopping the states.

Clean report: forgot to take some of my pills so my stomach wasn’t happy with me. Other than that, I think I am perkin’ up! Not nearly as sleepy… I even woke up before 9 today all on my own :)

**my FAVORITE thus far**

 Breakfast Smoothie

1½ C mixed raspberries, blueberries, blackberries

1 kiwi

6oz. coconut water

½ C hazelnut milk (Amazaki)

3 tbsp hemp seeds (or suggested amount of another protein powder)

3 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

1 tsp cinnamon

½ tsp honey

½ tsp vanilla

¼ tsp cardamom

**My Vegetarian Version with Yellow Rice**

 Teriyaki Bowl

(Serves 4-6)

1 lb marinated skirt steak sliced or 1 boneless skinless breast and 3 thighs sliced

2 bunches green onions sliced (about 2 Cups)

2-3 cloves garlic minced

1-2” grated ginger

1 lb shitake mushrooms washed and sliced

1 C snow peas, sugar snap peas, broccoli, asparagus or seasonal vegetables

2 C thinly sliced napa cabbage or bok choy

Teriyaki Marinade

1 Tbl Organic Sesame Oil

Optional addition: you can use arrowroot or cornstarch to thicken sauce. Also, you can use canola oil if allergic to sesame.

Cut and ready all vegetables, onions and garlic. Set them aside. Heat pan and add sesame oil and 2 cloves garlic. Add 1 C of the green onions and mushrooms.  Stir occasionally until tender and browned. Add marinated meat. Remove from pan and set aside. Next add remaining green onions.  Cook for 1 minute, add 1-2 garlic, and then add vegetables. Cook vegetables until tender.  Approx. 3-4 minutes. Keep them bright green! (To keep green, blanch first). Return meat to skillet.  Add ½ C of reserved teriyaki marinade.  Squeeze grated ginger over stir-fry.  

Serve over hot basmati rice or pad tai rice noodles 

Teriyaki Marinade: (blend all ingredients together)

½ C soy sauce or wheat-free tamari

¼ C olive oil

1 C green onion chopped

3-4 garlic cloves minced

2-3 Tbl honey

1 Tbl sesame oil

1-2 tsp fresh ginger grated

**My House Salad with Lunch**

Liquid Dinner...

Sense my stomach wasn’t feeling to good, I skipped it… I know… no bueno…

** MORE FALL & THE BACKYARD **

 **The Spot**

 **I'm Going to Miss the Cabin**

 **Serenity**

 

Workin'

It has been rainy in Steamboat the past two days, keeping us inside and on the grind. We put our intentions out there along with our book's pitch, SO exciting! All we have left to do is assemble the prototype chapter :) HoOrAyY!!

Clean report: strong, steady, and still sleepy.

Chocolate Butter Berry Smoothie

1 C mixed raspberries

8oz. coconut water

2oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

3 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom 

2 tsp almond butter

1 date

1 tsp honey

1 tsp cinnamon

1 tsp raw cacao

¼ tsp cardamom

**LOVED! Even MORE chocolate-y goodness!!**

**MUST TRY**

Salad with Tuna

2 C mixed lettuce

½ C canned tuna (with diced celery, red onion, and 1 tbsp Dijon)

¼ an avocado sliced

¼ C red onion sliced

¼ C cucumber sliced

¼ C radish sliced

¼ C Peg’s house dressing

Juicin’

9 celery stalks

4 kale leaves

2 carrots

1 small green apple

1 handful parsley

1 lemon

1 red beet

½ cucumber

The Final Countdown

Only two more full-days left in the 'boat :( I am always surprised how fast time slips by...

I am happy I can say we are still charging. Katie has been an amazing help thus far and I know we will get everything accomplished before Friday!

Clean Report: I have been a walking zombie. Not literally, but I seriously cannot believe how much I can sleep... Like 10 hour nights... My dreams have been fabulous though! All and all, the hunger is still low and everything else has been great. You should seriously get Clean!

**Berry Booty-ful**

Breakfast Smoothie

1 C mixed raspberries and blueberries

6oz. coconut water

4oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

5 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

1 date

1 tsp honey

1 tsp cinnamon

¼ tsp cardamom

**More Like Nutrious-Mix**

**Peg's Lunch**

Elk Burger
¼ lb ground elk meat
¼ onion sliced
1 garlic clove minced
2 shiitake mushrooms sliced
¼ tsp garlic power
¼ tsp all season salt

Heat pan to medium with olive oil. Form meat into fist size balls, flatten, and season with garlic powder and all season salt on each side. Add garlic and onion to hot pan and cook until translucent. Once tender, add mushrooms and cook until slight browned and tender as well. Before you put burgers in pan with onions, add a little more olive oil. Cook for 5 minutes. Flip and cook for 5 more minutes, or longer for well-done.

**Slrup**

Butternut Squash Soup
we are still experimenting... getting closer to perfection though! Stay tuned!!

Katie is Here!

Pegs and I finished just about everything in time for Katie's arrival! We modified all the recipes, edited/re-edited our intro pieces, photographed the recipes, outlined what we have to do these next few days, and even cleaned! I am so excited to get our prospectus out there!!

Breakfast Smoothie

1 C blueberries

½ a peach

6oz. coconut water

5oz. hazelnut milk

3 tbsp hemp seeds (or suggested amount of another protein powder)

5 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

1 tbsp honey

1 tsp cinnamon

½ tsp vanilla

¼ tsp cardamom

 *You will LOVE this better for you "Mashed Potato"*

 Parsnip Mash with Veggie Mélange

2 parsnips peeled and diced

½ head of cauliflower rough chopped

½ onion diced

1 C water 

2 cloves garlic

1 tsp olive oil

1 tsp Celtic sea salt

½ tsp pepper 

Put all ingredients into a medium pot and bring to a boil. After boiling, simmer for aprox. 10 minutes, until parsnips are soft. Drizzle olive oil and seasoning into pot. Then mix ingredients with an immersion blender until smooth, mash, consistency. So yummy!

Starving on Sunday

Ok.. not actually STARRRVINGGG... but after a long hike past Rabbit Ears to Lost Lake, I was famished having only had my breakfast smoothie and half an apple. Needless to say, I should've known to  pack a lunch!

Breakfast Smoothie

1 C mixed raspberries and blueberries

6oz. coconut water

5oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

5 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

3 dates

1 tsp cinnamon

1 tsp vanilla

¼ tsp cardamom

 Lamb Chops (serves 2)

*MY FIRST TIME EATING RED MEAT IN A YEAR!!*

2 6oz. lamb chops

4 heads of bok choy

2 cloves garlic minced

2 tbsp olive oil

¼ tsp garlic powder and pepper (for both sides of lamb chops)

2 C mixed red leaf romaine and red cabbage

¼ C Peg's House Dressing

Heat pan to medium. Season lamb with garlic and pepper. Once hot, put olive oil and lamb chops in pan. Cook lamb chops for 5 minutes on each side, then remove. You do not want to overcook lamb!

...Some more from the Hike...

 **Getting Lost**

 **Lost Lake**

**Calm Before the Storm**

Clean Machines

Work work work… that was our day... Pegs was on the grind bright n’early and found wonderful people to rent our cabin for the winter—amaze—as I slept in, then worked on the book… which is what we did for the rest of the day. We completed the longest tasks on our to-do, with only four more to go!

Clean report: feeling good! Good amount of energy, good moods, good digestion, just goooooood.

Breakfast Smoothie

1 C mixed raspberries and blueberries

6oz. coconut water

5oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

5 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

3 dates

1 tsp cinnamon

1 tsp raw cacao

¼ tsp cardamom

**LOVED this! Chocolate-y yum-in-my-tum!!**

**Non-clean O.G. version**

Pasta Puttanesca (serves 4-6)

1-2 Cloves Garlic, minced &/or shallots or fresh spring garlic sliced

1tbsp Capers

¼ C Kalamata Olives

1-2 Fresh Tomatoes, chopped or Sun dried tomatoes slivered (we omitted for Clean)

¼-½ tsp Crushed Chili Pepper flakes

Olive Oil, enough to drizzle

1 lb pasta

¼-½ tbsp Crumbled Feta Cheese (we omitted)

Salt and pepper to taste

Fresh Basil, 5-10 leaves (optional)

Optional: 1 zucchini cut in half and then into half moons & 1 head of broccoli chopped and blanched (= boiled in water for 3 minutes)

·  Pre-heat sauté pan on med-low heat.

·  Ready all your ingredients. Bring 4 -6 Cups water to a boil for the pasta. Sauté garlic for 1 minute.  Add capers, tomatoes, olives, zucchini, broccoli, and chili flakes. Cook 2 minutes, set off heat, keep covered and warm.  

·  Cook pasta.  If using brown rice once water has returned to a boil, boil for 7 minutes exactly. Rinse pasta and toss with cooked ingredients. Drizzle olive oil, and basil leaves on top. Fresh ground pepper and salt to taste. Adjust chili pepper seasonings to desired heat. Enjoy with a nice salad!

**Clean Version with Salad... Mmmhmmm**

Juicin’

9 celery stalks

6 kale leaves

3 carrots

1 small green apple

1 handful parsley

½ cucumber

Picture Clean

Clean Report: still not that hungry, but eating... my stomach has officially shrunk.

Breakfast Smoothie

1 C mixed raspberries and blueberries

¼ C shredded coconut

10oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

5 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

1 tbsp cocoa 

1 tbsp honey

1 tsp cinnamon

¼ tsp cardamom

Our Lunch
Recipe through pictures:

**Roasted Veggies**

 **The Ingredients**

 **Toss in 3-4 tbsp Olive Oil and 3 Cloves minced Garlic with 1 tbsp Salt**

 **Bake at 325 for 45min or until Crispy Golden**

 **Roasted Veggies, Salad and more Leftover Curry**

Salad: Radicchio, Red Leaf, Broccoli Sprouts & Pegs House Dressing

**Already Full...???**

Our Liquid Dinner
Recipe to come: still perfecting!

 **Butternut Squash Soup Experiment**

Clean Cleaning

HAPPY BIRTHDAY TO MY BELOVED COUSIN, EMILY! Sending you lots of love xx

Annie headed back to the beach today, leaving us as just Megs&Pegs. But before she hit the road, we had a good laugh and some tea with our beloved Kathy. With Annie gone and Katie arriving Monday, it is just now hitting me that I only have one more week here—seriously, where does the time go!!? We have accomplished a lot, but have much more to do... So, in preparation, the rest of our day was spent cleaning, organizing, and planning. We were Clean cleaning today!

Clean report: my stomach is feeling more normal, drinking more warm water with lemon in the morning to help my digestion. I got a small headache today that I am assuming was from dehydration… not positive because I am drinking so much water… but that is what the book suggests. My hunger is still low, but like we promised Pegs and I are back on the juice.

Breakfast Smoothie

2 C mixed raspberries and blueberries

¼ C shredded coconut

10oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

5 kale leaves

2 tbsp chia seeds soaked in warm water with cinnamon and cardamom

1 tsp cinnamon

½ tsp honey

½ tsp vanilla

¼ tsp cardamom

 Kale Salad (with some leftover Coconut Curry)

1 bunch purple leaf kale, de-stemed and shredded

1/4 Cup basil, cilantro, basil and mint leaves chopped

3 Tbls hemp seeds and raw toasted pumpkin seeds*

1/4 C scallions, green onions sliced

Detox lemon dressing equal parts lemon juice to oil, mix well  add Celtic sea salt

Mix all together. Let salad sit for 5-10 minutes. Chew well and enjoy the green!

 

 **Some Curry and Kale**

Juicin’

10 kale leaves

8 celery stalks

3 carrots

1 beet

1 small green apple

1 lemon

1 handful parsley

Lake Day!

 **Beautiful Steamboat Lake**

Today we woke up, got ready, made our lunches, and hit the road to Steamboat Lake for a day of stand-up paddling! We rented these awesome inflatable stand-up paddleboards from Back Door Sports. They were lightweight and easy to maneuver. I could stand-up paddle for daaayyyyssss! Annie, Pegs and I had an amazing time. The lake was empty with perfect conditions—just a slight breeze later in the day. We are taking advantage of all we can do since we only get one more full day with Annie.

 **Pegs 'n Megs**

 **My Headstand! So Excited!!**

 **AnnDoggy**

 **Round 2 on the Paddle Boards**

 **Bundled Pegs**

 **Resting with my other Middle-Half**

Breakfast Smoothie

1 C raspberries

1 C blueberries

1 C shredded coconut

10oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

3 kale leaves

1 tbsp ground chia seeds

1 tbsp almond butter

1 tbsp chopped pecans

½ tsp vanilla

½ tsp cinnamon

Salad with Smoked Trout

2 C mixed lettuce

4oz. of smoked trout

½ an avocado sliced

¼ C red onion sliced

¼ C green onion chopped

¼ C Peg’s house dressing

Veggie Juice

8 stalks celery

6 kale leaves

5 romaine leaves

2 carrots

1 small green apple

1 lemon

1 handful of parsley

1 tbsp ginger

Clean New Year

Today marks the Jew New Year, so we spent our morning in Rosh Hashanah service. Pegs and I received aliyah, a Torah blessing, for change in the new year--Very exciting! After service, I got a lymphatic massage for the cleanse and Pegs cooked with Annie. They made stuffed cabbage, meatloaf, mashed parsnips with cauliflower, coleslaw, and chocolate covered strawberries! Annie is not going to go hungry with us!!

Breakfast Smoothie

1 C raspberries

1 C blueberries

1½ C shredded coconut

10oz. water

3 tbsp hemp seeds (or suggested amount of another protein powder)

3 kale leaves

1 tbsp ground chia seeds

1 tbsp almond butter

½ tsp honey

½ tsp vanilla

½ tsp cinnamon

Chicken Burgers with Onions and Mushrooms

1/3 C ground dark chicken meat

2-3 shakes of garlic powder and All Season Salt on individual patties

2 tbsp olive oil

3-4 shiitake mushrooms chopped

½ small yellow onion chopped

-Heat pan to medium with oil. Take chicken meat and form into balls. Flatten balls with palm on a piece of parchment paper and season. When pan is hot, place onions and mushrooms in pan. Once onions and mushrooms are soft, add patties and cook for 5 minutes on each side.

Dinner

Pegs and I were not that hungry so we just decided to fast… not that we recommend this… 

These Recipes have to wait for the Book!

 **Chicken Stuffed Cabbages**

 **Chocolate covered Strawberries**

 **Peg's Famous Meatloaf with Mashed Parsnips**

Clean City

Friday afternoon I headed to Denver for a weekend with my beloved JennBunny. I was skeptical how it would go eating Clean and all, but it wasn’t bad! I did have one flop… After a long night of dancing I foolishly ate a baby food packet that had pureed bananas and milk in it—total fail... READ ALL YOUR INGREDIENTS!!! I had to forgive myself quickly though because the cleanse must go on. Aside from that road bump, I ate Clean all weekend: smoothies for breakfast, salads for lunch, and either baby food or another smoothie for dinner (I know, it sounds gross, but my sister Alex turned me onto the baby food and they are DELISH!). I am happy to know now that I can stay Clean while traveling!

 **Plum Baby Food**

Saturday

**AMAZING Vegan Beet Salad @ Root Down**

 **Denver Highland's Farmer Market**

 **Quick Trip to Boulder**

**Bunny and her View**

Sunday

 

**Rent-a-Bikes**

 **Loving the City**

 **Broccoli Soup: it's what's for Dinner**

Broccoli Soup

2 T olive oil                                   

1 bunch Broccoli (Approx. 2 C chopped)

4 C Stock: chicken, vegetable or no-chicken broth                                                 

½ Onion rough chopped  (or 1leek green part only, or 1 small shallot finely chopped)

1-2 cloves of garlic chopped  

Salt & Pepper to taste

Other nice additions: ½ C zucchini, sugar snap peas, spinach

• Sauté onions in oil in a medium pot over medium heat.  Add the broccoli, garlic, and added vegetables if using.  Cover vegetable with 4 cups of broth of choice.  Cover and bring to a boil.  Lower heat and simmer for 20 minutes. Carefully use an immersion hand blender and puree the soup.  IF you like it chunky, remove ½ and puree in a food processor and mash the remaining soup.  Add salt and pepper to taste. Another nice touch is a slice of lemon squeezed!