The 21 Day Sugar Detox: Bust Sugar & Carb Cravings Naturally by Diane Sanfilippo is more than a program. It’s also a collection of easy to follow recipes for health and fitness.
Whether you’re new to a sugar-free, gluten-free, or grain-free diet and lifestyle or looking to fine tune your current diet, this book can help you reset your taste buds and your habits. Unlike many other diets, cleanses, and 21 day programs, this one doesn’t require buying a supplements and shake mixes. It doesn’t require living on juices, smoothies, fat-free or low-fat meals, nor does it require that you eat foods you don’t like or subsist on a low calorie diet.
The 21 Day Sugar Detox focuses on high quality animal source proteins, good fats, and , the nutrient-dense carbohydrates (fresh vegetables and small amounts of low-glycemic fresh fruits). The plan includes three different levels of adherence, each targeted to your particular needs. Whether you’re an athlete, a pregnant or lactating mother a pescatarian, or you have an autoimmune disorder, or you simply want to eat cleanly, you will find the level that’s right for you, along with three weeks of easy to follow menus. You can follow the menus as outlined or simply adhere to the Yes/No food list and general guidelines.
This is not a fad diet. It’s a sustainable way of eating that many people choose to follow to some degree even after the 21-day period because they feel so good on it. Besides solid nutrition information, helpful check lists, shopping tips, and fascinating facts, you will also find 90 grain-free, gluten-free, dairy-free, paleo-friendly recipes here.
So far I’ve tried five of the recipes. My friend, Anne Albert, made four of them four me as a gift because she knew how busy I was and how much I was juggling. My four favorites from the book include the Grain-Free Banola, Chicken with Artichokes, Veggie Pancakes and Creamy Herb Mashed Potatoes.
The Banola was amazing! It was very mildly sweet and sweetened only with green-tipped bananas. It had a crunch to it too. It is great as a snack or topped with unsweetened almond or lite coconut milk. I can imagine some tasty variations on the theme.
The Chicken with Arichokes made a delicious dinner with steamed vegetables, with and without dairy-free pesto. The dish was also delicious chopped into small pieces and served over Miracle Noodles (a zero carb, starch-free noodle I like). If you don’t like a strong salty taste, I suggest you leave out the olive brine, otherwise you’ll want to serve this dish with unsalted vegetables.
The Veggie Pancakes are similar to Diane’s delicious Zucchini Pancakes from her previous book, Practical Paleo, but made with different vegetables. I tried a combination of carrots with zucchini. They’re great with a little butter or coconut oil on top.
The Creamy Herb Mashed Cauliflower I’ve made many times and love it as an alternative to mashed potatoes using a much more nutritious, very low glycemic, fiber-rich vegetable.
There are other recipes I’ve flagged from this book that I want to try. The pictures are so enticing that so many things appeal to me. The recipes are color coded by category and marked as to whether they contain common allergens or foods restricted by those who follow an autoimmune protocol—nuts, eggs, nightshades, FODMAPS, or Seafood.
Recipes contain ingredient tips, chef’s notes, suggestions for sides, and substitutions. You will also find great lists, charts, and useful reference information in the front and back of this book. I highly recommend it.