Day 4: Detox Cleanse

I get a breather today -- no meetings, no travel...and I even have time to grocery shop!

Day 4 Menu:

Breakfast
water
decaf tea
couple slices of watermelon

Lunch
Diver scallops with homemade pesto
--Saute fresh scallops in olive oil, 1 1/2 minutes each side.
--Blend the following in a food processor: fresh basil, pine nuts (no parmesan for the detox version!), garlic and a little olive oil.
Top scallops with pesto and serve warm.

For the detox purists, scallops are a "do not eat" food, but they looked so good at the fish market and I only ate 5.

Snack
Shaklee lemon and cranberry snack bar
Decaf iced tea

Dinner

Chickpea salad (adapted from Cooking Light)                           
                                                                  

1/4 cup of chopped fresh parsely
1/4 cup of kalamata olives, pitted and chopped
1/4 cup of banana peppers, chopped
2 teaspoons chives
1 teaspoon fresh rosemary
2 15-ounce cans, rinsed and drained
3 TBL fresh lemon juice
1 TBL olive oil
2 garlic cloves, minced

Combine the first six ingredients in a bowl. Combine juice, oil and garlic, stirring with a whisk. Drizzle over beans; toss to coat; chill and serve.

I had a little headache this afternoon and feel a little groggy right now. I guess the toxins are working their way out -- or I'm feeling the effects of the "unpure" scallops!