I’ve decided to give the 21 Day Sugar Detox another go around. I completed it successfully last month and loved how it made me feel. I wouldn’t normally consider myself to be someone who likes a lot of sweets, but it seems that sugar seems to sneak into my life anyhow. For me, a diet with too much sugar equals weight gain, headaches, lack of quality sleep, and as a result of all three, a fair bit of moodiness. I mean, who enjoys feeling like that?
I’ve attempted to complete this detox a few times before, and to be honest, I’ve failed more times (?) than I have succeeded (2). This is why I thought I would challenge myself to blog about it this time around. I’m hoping that this will help to keep me motivated, the same way it did when I was doing my 30 day bikram yoga challenge.
Today I decided to start the detox off with one of my favorite breakfast meals. This is something I came up with the last time I did this detox. Its so good that I eat it quite often, even when not on the sugar detox. This portobello is stuffed with Italian sausage, onion, brussels sprouts, egg, and cream cheese which adds a delicious rich and creamy flavor to it.
This stuffed portobello ended up being pretty big, so I ate half for breakfast and the other half for lunch. Dinner was Pan roasted chicken in a tomato sauce with peppers and herbs. Served over fresh arugula. It was really good. My family was too hungry to wait for me to take photos of it though.
Stuffed Breakfast Portobello Mushroom
1 Large Portobello Mushroom
1 Italian Sausage (I use Bison)
1/4 Onion, Diced
4-5 Brussels Sprouts, Shredded
Crushed Red Pepper Flakes
Heat oven to 400.
Remove casing from sausage and scramble fry with the onion and sprouts. Cook until onions and sprouts are softened. Sprinkle in some crushed red pepper flakes, salt and pepper. Mix in one egg and cook until the egg is slightly scrambled, but not completely cooked. Add some cream cheese. I usually add 1-2 TBSP. Chopped into small pieces and spread around the mixture.
Scoop everything into the portobello mushroom and bake for 6-10 minutes. The size of the mushroom will dictate how long you want to cook it for. You want to cook it long enough to finish off the eggs, and the portobello is just starting to soften, but not get mushy.