The 21-Day Sugar Detox is officially over! Friday was my last day on the detox and I can honestly say I made it the whole 21 days without any slip ups or detours. It was not easy at times, but it definitely became easier as the weeks went on. It was actually weird to go to the grocery store and buy things (such as blueberries and sweet potatoes) that I haven’t been eating for the past 3 weeks. I felt like I was cheating or something. I think it has definitely given me a different mentality on how much sugar I put into my body, even if it is Paleo-approved forms of sugar. I’m going to continue to try and limit sugar on a regular basis, but it will be nice not to have to be so restrictive now.
Two of our good friends got married on Saturday night and I had been looking forward to the wedding for a while, mostly because I was excited to celebrate with them and our friends, but also for the wine and cake. 🙂 Besides wine and a cake pop (which was delicious) I had pasta (gasp!) and bread (more gasping!)…let’s just say I wasn’t feeling super great this morning. But all in all it was worth it and we had a blast.
For dinner tonight we made steak with blue cheese and raspberry sauce (which I posted about here) and some mashed sweet potatoes. I also made these delicious dark chocolate brownies today. I probably should slow down before I put my body into sugar shock!
I love pesto and could eat it on pretty much anything (eggs, veggies, meat, etc.) I especially love it on chicken. Before switching to Paleo, we used to make paninis a lot and one in particular had pesto, chicken, mozzarella and tomatoes piled between ciabatta bread and pressed until the cheese was gooey… This is a play on that sandwich minus the bread and cheese of course but this would be especially good with some fresh mozzarella if you eat dairy. The portabella mushroom is a great base for this knife and fork sandwich. Enjoy!
Portabella Chicken, Bacon & Pesto Sammies
|Prep time||30 minutes|
|Meal type||Main Dish|
- 2 chicken breasts
- 2 portabella mushroom caps
- 4 pieces of bacon (cooked)
- 1 tomato (sliced)
- 2 cups basil
- 1/2 cup walnuts
- 1 garlic clove (minced)
- Juice from 1/2 a lemon
- 1/4-1/2 cup olive oil
- Salt & pepper
|For the pesto add basil, garlic, lemon juice, walnuts, salt & pepper to a food processor and pulse until combined. Then with the processor running, slowly stream in olive oil until everything is combined completely. Season with additional salt & pepper if needed.|
|Season the chicken breasts and grill until completely cooked through (about 15 minutes depending on the thickness).|
|Heat a medium-sized pan over medium heat and add olive oil. Add mushroom caps and cook about 3 minutes on each side until softened. Keep warm.|
|To assemble, place a grilled chicken breast on top of the mushroom cap. Add bacon, tomato and pesto. Serve with a side of asparagus.|