In a blog post last week I announced my commitment to try The 21-Day Belly Fix: The Doctor-Designed Diet Plan for a Clean Gut and a Slimmer Waist. Well, I made it through the second week and continue to feel so much better than I did before I started this program – not to mention I did shed a few more pounds. Then again, how could I not? I am not having any diary, sugar, carbs or wine (more sugar) – and that will do it! I am eating tons of vegetables, select fruit, white meat, seafood and probiotics / fermented foods such as kimchi and sauerkraut (I found an awesome organic curry sauerkraut). On this regiment I have happily eaten more berries, apples, bananas, kale, butternut squash, dandelion leaves, spinach, lemons and limes. Of course there are other foods but I have really upped my game when it comes to eating a lot of fruits and vegetables on a daily basis.
The food: During the first week you are cleansing your gut to remove all of the bad bacteria. On the seventh day you begin to bring back the good bacteria back in your gut by adding a serving of fermented food. The beginning of week two is the same routine as the first week but on the 11th day we begin to add back more food – reintroducing gluten free grains and during the later part of the week we add red meat (praise be the lord!) – this girl loves her steak and lamb chops! In moderation of course.
A few tips: Probiotics / Fermented Foods: Explore fermented foods and try to add them to your daily diet. Fermentation has been part of our diet for thousands of years and; first used as a means of preserving and extending the life of perishable items. Back in the day many ethnic cuisines included fermented foods in their daily meals such as breads (yeast and bacteria), beverages (carbs to alcohol), condiments and more. Fermented foods you might already be using: yogurt, sour cream, kefir, pickles, kimchi, tempeh, miso paste, beer and wine. The good thing about fermented foods is its process of breaking down the fats, proteins, and carbohydrates in food before we eat. Not all fermented foods are “probiotic” with the ability to colonize the intestine, however, they do provide enzyme-rich, nutrient-rich foods that are healthy, easily digested and less taxing on the belly. I have picked up a couple of new habits that I will take with me after the 21-Day Belly Fix. While it is an acquired taste – I have come to love snacking on tempeh with a light dipping sauce, or to have a meal with tempeh such as the recipe below. Also an acquired taste but I do enjoy a glass of ginger kombucha – a light fermented tea drink.
Tempeh: With its nutty flavor and firm texture, tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Here is a recipe I found on Cooking Light that I’ve made a few times:
Tempeh Coconut Curry / CookingLight.com
I’ve made a few changes cooking with coconut oil instead of corn oil and using quinoa instead of white rice.
Ingredients
Curry:
- 1 tablespoon coconut oil
- 2 cups finely chopped onion
- 1 teaspoon salt, divided
- 2 teaspoons tamarind pulp
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon finely chopped fresh garlic
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper
- 1 (3-inch) cinnamon stick
- 3 cups chopped peeled sweet potato (about 1 pound)
- 1 cup water
- 1 (13.5-ounce) can light coconut milk
- 8 ounces organic tempeh, cut into 3/4-inch cubes
- 1 tablespoon fresh lime juice
- 2 teaspoons low-sodium soy sauce
- 1 1/2 cups cooked quinoa
Directions:
- To prepare curry, heat oil in a large nonstick skillet over medium-high heat. Add onion and 1/2 teaspoon salt. Cook 2 minutes or until onion is tender, stirring occasionally.
- Stir in tamarind; cook 2 minutes, stirring to break up tamarind.
- Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently.
- Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
- Uncover; stir in juice and soy sauce.
- Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.
- Cook quinoa according to package instructions. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.
