What I Eat In A Day After Overindulging! - Sophie Uliano

PhiloSophie

What I Eat In A Day After Overindulging!

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Yes – I sometimes overindulge too! I’m far from perfect, and there are times of the year when I allow myself foods that are on my personal “forbidden” list. Fatty, sugary foods can taste sooooo good, but I never feel good after eating them – NEVER! The odd croissant or slice of cake isn’t going to harm me, especially if it’s a rare thing. But there are times when I go a whole week eating less than healthy food. And that’s when I really notice the difference. My digestion suffers, and my energy levels plummet. That’s when I need a bit of a detox.

You know me, I’m not a huge fan of the word “detox” because it’s so over-used. However, it’s important to understand that our body’s organs of detoxification sometimes get overloaded, and that’s when our health can begin to break down. This is why I like to focus on eating specific foods that support these organs in doing what they’re supposed to do.

After a recent trip to a tiny island in Tahiti, I knew I needed to hit the reset button because I was forced to go a bit off piste with the eating. Breakfast in our rustic resort was basically croissants and French Toast (pick your evil), banana and watermelon, and then a yogurts/milk etc (not plant-based). So unless I was prepared to starve, I indulged in the croissants – they were admittedly very good. And in for a penny, I slathered them with sugary papaya jelly.

The airport travel was even more challenging as far as healthy eating was concerned. We had long layovers and the only food available was cheese and ham sandwiches or highly processed, nasty-looking snacks.

All this to say, I was dying to get back on track when I got home. So this is what I eat on a typical day when I’ve fallen off the wagon, or been forced to eat in a way that doesn’t make me feel great.

Before Breakfast: A large mug (about 6-8 ounces), of warm water with fresh ginger root, lemon, and 1/4 tsp baking soda. The lemon and ginger are cleansing, and the baking soda makes the drink alkaline.

Breakfast: A large 16- 32 ounce smoothie containing the following ingredients: 2 cups of greens (dandelion greens and spinach), 1/2 lemon (peeled and deseeded), 1/2 banana, 1-2 pitted dates, 2 tbsp ground flax seed, 1/4 tsp Ceylon cinnamon (optional), 16-32 ounces of filtered water. 1/2 cup crushed ice.

Lunch: A large salad full of mainly raw veggies* including watercress, shredded cabbage, fermented veggies etc. I try to eat the colors of the rainbow to get in all the different nutrients. I also add a whole grain and some starchy veggies for energy and gut health. And I dress with a delicious Vegan Ranch Dressing (see below). *If you have severe digestive issues, you might want to omit the raw veggies, and otp for a veggie soup instead because the raw veggies may be hard for you to digest.

Dinner: I love a “macrobiotic” bowl. This is usually a bowl that contains the following food groups: Brown rice/millet/quinoa, a steamed dark leafy green, a steamed squash, black beans, fermented veggies. I always use a delicious dressing to make it tasty (see Turmeric Dressing below).

Beverages: I try to cut down on caffeine, with the exception of organic green tea. I add 1 tsp of liquid Chlorophyll to an 8 ounce of water once or twice a day. And I try to sip on CCF tea.

Dressings

Vegan Ranch

  • 1/2 cup cashews (soaked overnight)
  • 1 cup filtered water
  • 2 tbsp cold-pressed flax oil
  • 2 tbsp lemon juice
  • 1 tbsp capers
  • 1 clove garlic
  • 1 tbsp vegan worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • Sea salt to taste

Blend all the ingredients well, and keep in an airtight glass bottle or jar for up to one week in the fridge.

Turmeric Dressing

  • 1/2 cup cashews (soaked overnight)
  • 1 cup of filtered water
  • Juice of 1 lemon
  • 1 clove garlic
  • 2 tsp Miso paste
  • 2 tbsp apple cider vinegar
  • 2 tsp maple syrup
  • 1 tsp ground turmeric
  • 1/4 tsp black pepper

Place all ingredients in a blender and blend until smooth. Keep in an airtight glass jar or bottle for up to one week in the fridge.