And, so far, so good. However, I've taken my sister's approach on dessert and I'm allowing myself to indulge on the weekends. The jury's out on this: my dessert cravings are pretty severe right now, so I might have to go with no dessert for awhile. But for now during the week it's whole food, lots of veggies and lean protein.
I've been eating lots of citrus too. Oranges, grapefruits and lemon in my water. I honestly am not a big fruit person, but cutting out dessert has made me crave fruit more.
I thought my diet would be very boring since starting this, but really, you just have to get a little creative. Stuffed acorn squash was a simple and flavorful dish I threw together when I wanted something substantial.
Stuffed Acorn Squash (gluten-free, dairy-free)
1 acorn squash, cut in half, seeded and baked at 350F for 35 minutes
2 tablespoons olive oil
1 onion, chopped
3 stalks of celery, chopped
1 loosely packed up of chopped kale
1 lb ground chicken
1 1/2 cup cooked brown rice
1 teaspoon red pepper
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/4 cup chopped dried cranberries
Add the oil to a saute pan over medium heat and add the onion and celery and cook for about five minutes. Add the chicken and cook until slightly brown. Add the rice, kale, spices and dried cranberries and cook for another five to ten minutes. Pile the mixture into the halved squash and put back in the oven at 350 for another ten minutes. They're good to eat after that!