21-Day Detox Day 11: Vegetarian Southern Style Collard Greens, Grilled Coho, and Mixed Greens Salad with Feta & Apples

This morning, I woke up in pain again. It's a huge disappointment, considering how well I've been feeling the last couple of weeks. I blame the avocado and steak and am committing to being more mindful about eating a lot of very high fat foods in one day. I'm not seeing my chiropractor or acupuncturist until Tuesday, so I'm going to have to suck it up. But honestly, it sucks! The whole point of doing this cleanse is to feel physically better and control the pain and I'm so disappointed that the pain is back. The positive is that now when the pain comes again, I can do an inventory of what I ate or did to bring it on. I also know that I've been stressing more at work than usual and that could be another factor. Louise Hay believes that lower back pain can be associated with insecurity. So if you’re feeling insecure—or unable to meet other people’s expectations—that pressure can manifest in the lower back.


I had an hour to spare before my haircut/highlight appointment this morning, so I went to the local farmer's market. I was really shocked to find that only one booth sold organic produce. When I went over to the booth, the first thing that caught my eye were some cucumbers, but half of them were already rotten. I was really disappointed, but at least now I know to steer clear of the Daly City Farmer's Market on Saturdays. I was hoping to grab something to eat at the market, but the lack of quality produce left me hungry. Instead, I picked up a bottle of Organic V to have with my shake at Whole Foods. I also brought some leftovers from dinner (Chard and Spaghetti) to eat for lunch while I was getting my hair done at Pirate Salon.


After getting my hair done, I went to pick up some snacks for the hubby to repay him for putting our daughter down for her nap. It's stressful for him, so I'm always extremely grateful when he does. One of his favorite places to snack on the weekends is Anda's Piroshki in Bernal Heights. Anda's is located inside a collective space that houses several other businesses. Each business has a small counter. There, owner Anna Tvelova delivers some amazing piroshkis according to my husband (I don't eat then since unfortunately they are not wheat free). I picked up a Chicken & Veggie and a Bunny's Surprise (mixed veggie). I completely forgot to take pictures of them, but from what I hear from him-they were delish! Feeling left out of the fun, I decided to grab a cup of the vegetarian borscht, which she makes with beets, carrots, potatoes, peppers, tomato puree, onions, garlic, dill and parsley. I make a mean borscht, but Anna's has me "beet." It was a really nice treat!

For dinner, I decided to make something lighter in comparison to the night before, so I made up some Wild Coho Salmon from Whole Foods. I paired the salmon with a Mixed Greens Salad with Feta and Apples for the hubby, while I ate it with a side of green salad and some Vegetarian Southern Style Collard Greens.

Grilled Coho

Ingredients:
2-3 4oz pieces of Wild Coho
1 tbsp olive oil
1 tbsp Sunny Paris Salt Free Seasoning
2 tsp Celtic Salt

Process:
1. Heat oil in grill pan
2. Season fish
3. Once pan is hot, place fish on pan with skin facing up
4. Cook for 5 minutes, and flip
5. Cook for 5 minutes and remove

Mixed Greens Salad with Feta & Apples 

Ingredients:
2 cups of mixed greens (mine has edible flowers)
1/4 cup of Feta (with marinate about 1.5-2 tbsp)
2 tbsp apple cider vinegar
1.5 tbsp of oil
1/2 granny smith apple(thinly sliced)

Process:
1. Mix all ingredients in a bowl until feta is evenly distributed and leaves are well dressed

Vegetarian Southern Style Collard Greens

Ingredients:
1 bunch collard greens
1/2 tsp cayenne pepper
1 tbsp ghee
2 tsp Spice House Hickory Salt


Process: 

1. Heat water to boil in a pot

2. Once water has boiled, add sliced greens
3. Cook for 8 minutes, remove and drain