We've talked about post-vacation detoxing. But if you're too strict, you risk falling off a cliff into massive unhealthy indulgences.
So let's go back to the idea of healthy indulgences. How about upgrading it and making something delicious that tastes indulgent, but instead incorporates superfoods. Not to sound too '80s, but: totally awesome.
Like a nutritionally jacked-up chocolate bark recipe—more on that at the end of this post.
Another kind of healthy indulging is celebration.
It can be anything. The only rules really are to be present while you're doing it and then just savor it.
I did this recently after finishing a project that was extraordinarily challenging. I took a long time to eat my rich meal... the flavors were amazing, I was so satisfied, so grateful. And I didn't end up overeating.
You don't even need to celebrate an accomplishment. Maybe just celebrate you.
How about.... one meal a week… relish every bite… while feeling no guilt.
Here's the skinny on the bark recipe listed below:
Raw cacao is extremely high in minerals, especially magnesium, (which relaxes muscles) iron (which builds blood health) and zinc (which fights infection). Cacao also contains powerful levels of antioxidants, which protect our cells from damage and keeps our immunity strong.
Cacao nibs are raw pieces of the chocolate nut.
Maca is an adaptogen, which helps balance the endocrine system to support hormone production, which can increase energy, mental stamina and focus, sex drive, fertility, and help support the ability to cope with stress.
Ghee (clarified butter) has the milk solids stripped out. It's easy to digest, anti-inflammatory and can lead to increased immune system and greater longevity. You can make it yourself or buy it (Purity Farms is a good brand).
Raw honey is anti-viral, anti-bacterial, and anti-fungal and can boost energy.
Coconut oil is anti-viral, antimicrobial, it increases energy and can help you maintain healthy and youthful looking skin.
-1/4 cup unrefined, cold-pressed coconut oil
-1/4 cup ghee
-1 cup raw cacao
-1 tsp maca (the gelatinized kind concentrates all the active ingredients)
-sweetener: several drops of stevia, or 2 to 3 tbsp of raw honey
-1 tbsp cacao nibs
1. Put coconut oil and ghee in a glass bowl over a pot of simmering water and stir until it's melted
2. Whisk in the cacao, maca and sweetener
3. Pour into an square baking dish lined with parchment paper and top with the nibs
4. Put in the fridge (about 40 minutes) or freezer (about 20 minutes) until firm.
Recipe credit: Adapted from Amanda Chantal Bacon
Article references: Rouxbe Cooking School, Natural News, Dr. Mercola and Paul Pitchford.