travis and i, like the rest of america, ate a disgusting amount of heavy food this past week. we are using this week to detox. today is day one of a nine day detox diet of our own devising. the diet plan is as follows: DAY ONE: no meat or eggs DAY TWO: no meat, eggs or dairy DAY THREE: no meat, eggs, dairy or grains DAYS FOUR-SIX: raw fruits, vegetables, nuts, etcetera ONLY DAY SEVEN: add grains DAY EIGHT: add dairy DAY NINE: add meat and eggs in addition to the restrictions above, we are also cutting out refined flours, sugars, caffeine, and alcohol for the duration of the diet. we are doing our best to eat all organic, as well. we ate vegetarian today, which isn't all that unusual for us. we both love meat, but i think we may like vegetables more. for lunch we ate at one of our favorite veg places in town. we both enjoyed different versions of tofu curry. for dinner we ate tuscan white bean and roasted garlic soup. i shredded some parmesan on top because i can't have cheese for a week starting tomorrow. i can't even recall a day when i've gone without cheese EVER. <3CHEESE<3 as a way of holding us accountable during this diet, i will post each day with our menus. i may even include a recipe or two! cooking is one of my very favorite activities. no matter how bad a day i've had, i know i am competent in the kitchen and can put a nice dinner on the table. would you like the recipe for the tuscan white bean and roasted garlic soup? i thought so. it's a mash-up of a few different recipes i stumbled across. TUSCAN WHITE BEAN AND GARLIC SOUP 4 cups of low sodium vegetable broth 4 cups of water 1 teaspoon each of dried rosemary, thyme and fennel seed 1-2 bay leaves 2 cans of organic great northern beans, drained and rinsed well 1 large baking potato, peeled and cubed 1 bunch of kale, ripped into bite-sized pieces 10-15 cloves of garlic, separated but not peeled sea salt and pepper to taste 1. Pour all of the water and vegetable broth into a 6 quart or larger dutch oven. Stir in the rosemary, thyme, fennel seed, and bay leaves. Bring to a boil, then reduce to a simmer. Add in the beans, potato, and kale. Let simmer for an hour with the lid cracked. 2. In the meantime, preheat the oven to 375 degrees. Put the garlic cloves into some aluminum foil, sprinkle with a little water, and seal the foil into a pouch. Roast for 35-40 minutes, until the garlic is soft and slightly browned. 3. Once the soup is done simmering remove half of it from the pot. Squeeze all of the garlic cloves into one of the soup portions then puree using a traditional or stick blender. Stir both halves of the soup back together. Season to taste and top with some shredded parmesan cheese. this soup was delicious! it is naturally fat free and very filling. we had enough left over to freeze a few portions, as well. soup is just so comforting at this time of year. tomorrow we say goodbye to milk and cheese for a week. stay tuned to see if we make it! oh, and since this is a baby blog, here are some pictures of my girl. check out that head control!