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Cleanse Day 3: Turmoil and New Recipes

Gina Iannitelli
iBerkshires Contributor

Hellooooo headache! Well, folks, last night and today were a little bit harder than the first two days were. I’m suffering through this strange headache that comes and goes as it pleases and some pains in the back of my neck. I also feel very sluggish and it was hard to get out of bed this morning. Fortunately, I am having bursts of energy and clear-headedness where I can focus on work.    

Gina Stats, Day 3:

Weight loss to date: 0 lbs—we’ll see what the next few days bring.

Headaches: No improvement

Dylan feels similarly loopy and tired today. He is having some muscle aches and pains and says that he generally feels weird. However, after trying rice milk for the first time, he announced that it is “better than regular milk!” Who would have thought?

Dylan Stats, Day 3:

Cigarettes since Day 1: One

Joint pain: The same pains as always in jaw and hand, but new aches and pains as well


New Recipes!
I set aside some time last night to engage in a cooking frenzy. It actually helped out my mood, which was pretty irritable by dinnertime last night. On the menu:

Balsamic Zucchini Sauté:  I’ve actually made this many times before and love how easy it is. I grate the zucchini with a hand grater, squeeze out excess water with a towel, and sauté with balsamic and olive oil. Yum! Dylan really liked this part of the meal.

Roasted Garlic Brussels Sprouts with Caramelized Onions:  I caramelized the onions in a pan and then sautéed garlic with a small amount of EVOO.  Coat cooked Brussels Sprouts in EVOO and roast with all ingredients in the oven at 350, broiling for a bit if you want some more crunch and texture.

Balsamic Quinoa with Veggies:  Cooked quinoa; zucchini, carrots, mushrooms, onions, and garlic sautéed with balsamic vinegar and olive oil and mixed in with quinoa


Stuffed Mushrooms with Quinoa Veggie Mixture: Wash mushrooms and remove the mushroom stems. Coat the mushrooms with EVOO and place in oven for at least 5 minutes at 250 degrees F. Remove, fill with quinoa mixture (dice and add the mushroom stems  if you want), and cook until mushrooms are soft.




I lied—did not end up doing Sweet Potato Fries as I had promised! I will complete that mission tonight or tomorrow…