Detox While Living a Real Life.

I have been doing my best to live a detox lifestyle for about 3 years now. I have progressed tremendously during that 3 years. I will get into my beginning two and a half years at a later time, but right now I want to focus on what I am doing now and what I have been doing for about 6 months. And let me say that I have experienced amazing transformations during that time. The key is to progress and transition SLOWLY!!

First, let me tell you that for the last year I have been not only doing occasional photo shoots, pursuing my hobbies, helping my daughter babysit her toddler, but I have also been working 2 regular jobs at 6-7 days per week. So when I tell you that this detox lifestyle and personal transformation can be done with a busy schedule, you know I am speaking the truth. 4-5 days per week i have been working at Trader Joes’, one of my favorite grocery stores for many years now. My typical day begins with a short session on the rebounder, some yoga, a dry brush massage a shower and if I am lucky a good bowel release. Then I make my green juice and a salad to take to work for lunch.

This was what I took to work with me yesterday. A Starbucks thermos of juice (6 months ago I was filling this with a venti coffe but one day I just didn’t need it anymore) and a big canister of salad. This one is baby lettuce, herb salad mix, butter lettuce, fresh raw corn from the cob, orange bell pepper, kalamata olives, heirloom cherry tomatoes and sun dried tomatoes. the dressing is lemon juice and a little “African smoke” seasoning.

Today I didn’t feel like making my juice or lunch so I stopped at my local health food store on the way to work. I drank a big green juice then and there (sorry, I was so anxious I forgot to take a picture) and I made this simple salad to take with me and just used lemon juice and sea salt with fresh ground pepper for dressing.

Baby greens, spinach, shredded beets, shredded carrots, grape tomatoes

For dinner the last 2 nights I have enjoyed a very satisfying dish:

Steamed broccoli, marinara, raw goat cheddar, kalamata olives

Complimented by a mellow  Sonoma chardonnay

And a rich dark chocolate for dessert