My husband and I are currently on the 21 Day Sugar Detox and it is going decently well. We both had different reasons for this detox but thought it would be beneficial to our health and figured we would give it a try together. It also really helps to have someone doing it with you. It’s also really nice for me to not watch my husband eat things I can’t have.
It has not been as hard for me as I expected. I think that is mostly due to the fact I did a major detox about 6 months ago. Except I did really want a chocolate chip cookie last night because Danielle from Against All Grain posted a picture of her “Real Deal Chocolate Chip Cookies” and those are insanely delicious! The danger of following too many food bloggers on social media is that some days I want to literally eat EVERYTHING I see people post.
Anyway – back to the detox. My husband has felt much more miserable at times but he is improving. I think it has been quite a shock to his system. Overall I have felt quite energized actually. It’s a great combo sometimes!;). I do remember the feeling though and definitely sympathize with him.
The one thing I have worked really hard on with this diet is making sure my husband eats enough. I really want to set him up for success with this detox. I’ve increased his fat intake and protein significantly so he can stay fueled and full for the day. I’ve discovered that a big breakfast has been the key for a successful day. We have been doing a lot of egg muffins because I can make a big batch and heat them up in the oven when we are both getting ready for work. It is seriously awesome and efficient!
The Chorizo in this is more than likely not traditional but definitely delicious! If you can’t handle much spice than just leave the cayenne and red pepper flakes. Also, if you don’t eat pork this would be great with beef or chicken.
My favorite way to serve it these days is with some steamed kale and some avocado! Enjoy!
- 12 eggs
- 1 large Jalapeno or two small
- ½ cup packed chopped cilantro
- ¼ cup diced green onions
- Salt/pepper to taste
- 1 lb unseasoned pork sausage (or meat of choice)
- 1 ½ tsp chili powder
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- ½ tsp green chili powder (optional)
- 1/8 tsp cayenne
- 1/8 tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp sea salt
- ½ tsp black pepper
- 2 garlic cloves chopped
- 2 tsp raw apple cider vinegar
- Combine all of the chorizo seasonings in a bowl minus the vinegar.
- Put the unseasoned pork in a large bowl and add the apple cider vinegar.
- Once combined throw in the seasoning and mix thoroughly. Let it sit in the fridge for a minimum of 30 minutes.
- Once the chorizo is done pull it out of the refrigerator and heat a skillet to medium-high heat. Place pork in the skillet and grind it in to small chunks (like taco meat).
- Drain the meat if necessary but do not rinse.
- While the pork is cooking combine your eggs, cilantro, jalapeno, green onions and seasoning and beat the eggs thoroughly. Set aside
- Preheat the oven to 400. Line and grease the muffin pan or grease some glass ramekins.
- Fill each muffin liner about 1/3 of the way with the egg mixture and then add 1-2 tablespoons of chorizo.
- Then top with a little more egg batter so it is about ¾ of the way full. You do not want to over fill these muffins because they will rise in the oven.
- Place in the oven and back for 25-40 minutes. The time depends on the size of muffins/ramekins you use.
- The amount of chorizo depends on the size muffin pan or ramekin you are using. One tablespoon is perfect for the muffins. The bigger ramekins need about two tablespoons.