Day 3 and 4

Well today is officially Thursday and my fat butt has made it 4 days juicing! No joke it has been a HUGE struggle for me but its a good struggle.

Day 3: Wednesday

I woke up feeling like utter crap! I slept on the couch for the night because my husband annoyed me. I don't know about others but for me when I'm falling asleep I HATE to be touched. Chris sometimes rubs my back to try and help me fall asleep which is great but 9 times out of 10 he starts to fall asleep and I get a 10lb weight on my back from his damn hand. It DRIVES me INSANE!!! and he knows it. I have a hard enough time trying to fall asleep I don't need anymore distractions. Also it take me like 1/2 an hour to fall asleep but my husband he's out before his damn head hits the pillow! What the heck is it with men being able to fall asleep so fast and why do I not have this ability?

So after dropping off my oldest at preschool I came home and got my juice on. I did the same morning juice as my first day because it was ubber yummy I just left out the cinnamon this time and added a little more grapes. Please don't hate me for my lack of picture taking on day 3. I wasn't feeling good and forgot lol

Morning Juice:

Apple Pear Juice

• 2 Apples
• 2 Pears
• 1 1/2 inch piece of ginger root
• ½ cup grapes

Using Juicer, process apples, pears, ginger and grapes. Pour over ice

Lunch Juice:

Green Carrot Ginger Juice

• 2″ (5 cm) of ginger root (you may add more ginger if you like)
• 1 medium cucumber
• 4 carrots
• 3 stalks kale (tuscan cabbage)
• 1/2 pear

Rinse and Juice then serve over ice.

The lunch juice wasn't to bad. I didn't put as much cucumber in this because I'm not a fan of cucumber in juices its very over powering so instead I just added some spinach.

Dinner Juice:

Oh Sweet Broccoli

• ½-1 head of broccoli (florets and stalks)
• 2 oranges
• 1 cucumber
• 1 carrot

DAY 4:

I woke up feeling better thankfully! Woohoo! Only to feel blah about the AMAZING impending snow storm that is about to hit my region lol. Predicting it could get up to 41.8" of snow! That is taller then my two toddler twins! So note to self: If mom gets frustrated suit them up and send them outside and build tunnels around the yard.

So big things happened today! I was able to introduce 1 mean during the day woohoo!!!! My choices to add a meal during the day will be either lunch or dinner only because its easier to juice in the morning and I like the juices lol. Now mind you I'm taking a couple different juicing diets and merging them into my own little Jessi juicing diet lol.

Breakfast:
Minty-Fresh Berry

• 2 cups blueberries
• 2 kiwi fruit
• 16 strawberries (my glass was full by 10)
• 2 cups mint leaves (I like mint but not that much so I did 5 leaves)

Juice and pour over ice. 

 This juice was AMAZING! I loved it. Again not a huge fan of mint but I still added it in. It gave a different after taste which was cooling...huh imagine that mint is cooling :)

Lunch:

The Immunity Juice

• 2 stalks celery
• 2 carrots
• 1 clove garlic
• 1 apple
• 1/2-inch (1cm) piece ginger root
• 1/2 lemon

process celery, carrots, garlic, apple, ginger and lemon. Whisk and pour into a glass.

This juice was VERY yummy! Kinda tasted a little like lemonade. It was pretty refreshing. Here is to hoping it helps with my immune system lol

Dinner: WOOHOO!!! Real food...So with this I am not eating any meats. Everything that is being made is grown from the ground. I'm eating really anything I can juice essentially.

Roasted Acorn Squash Stuffed with Mushroom and Sage:

1 medium Acorn Squash (Australia: Baby Pumpkin)
3/4 tsp. plus 1/4 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
6 tbsp Olive Oil, plus extra for brushing
2 Garlic cloves, minced
1 large Portabella Mushroom, chopped
1 small Onion, chopped
2 tsp. Fresh Sage, finely chopped
Pinch Red Pepper Flakes, optional

Directions
Preheat oven to 450 degrees.
Trim off each end of the squash.
Stand the squash upright and halve lengthwise.
Scoop out the pulp and the seeds and discard.
Brush each squash half with olive oil, and then sprinkle with ¾ tsp. salt and the black pepper.
Arrange cut sides down on a baking sheet lined with parchment paper.
Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
Remove from the oven, flip the squash halves over and set aside.
While the squash roasts, heat the olive oil in a medium saucepan over medium high heat.
Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent.
Add the mushrooms, sage, ¼ tsp. salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes.
Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

Side Dish: Sweet Potato and Carrot Fries

• 2 med sweet potatoes
• 2 lg carrots
• 2 tbsp Olive Oil
• 1 tsp ground Cumin
• 1/4 tsp pepper
• 1/2 tsp Sea Salt

Preheat oven to 425 degrees.
Peel the sweet potatoes and carrots.
Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges.
For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt.
Arrange on baking sheet lined with parchment paper.
Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

Again pictures don't do this justice because it was AMAZING! super tasty and filling. I was able to eat this and my night time snack was the left over juice from Lunch. :)


Hope those that are following my blog are finding this somewhat interesting. I will update as much as I can. This weekend may not be able to update as easily due to the storm not knowing about the weather and if we have electricity. But I will make sure to take some nice pictures :)


Please feel free to ask any questions about anything. I will try to answer them :)