As I mentioned earlier in the week, we have some debriefing to do. The 30 day cleanse came to an end last week and I owe all my readers (you!) a bit of a recap.

If you follow along with me closely you may have noticed that in the beginning I was talking a lot about the 30 day cleanse – showcasing my meals on Instagram, tweeting about my struggles and small victories, and sharing exciting new recipes on the blog. And then you may have noticed that I stopped. My recipes went from Green Power Smoothies to Chocolate Peanut Butter Cup Cheesecakes and my Instagram feed turned into pictures of my kids. So it might come as no surprise when I tell you the truth – I didn’t make it the whole 30 days.

You see, there was this fresh berry pie and Coconut Bliss ice cream option on Mother’s Day and…well…let’s just say I kind of derailed. 


I could choose to be sad about how quickly and thoroughly my cleanse unraveled or mad at myself for successfully removing coffee from my life only to add it back in, but instead I’m choosing to reflect on all the wonderful things I learned during the past 30 days (both when succeeding and failing) and use those lessons to figure out how to keep healthy eating habits in a sustainable way. 

So where do I go from here? Well, to start with I’ll write a list. I can’t do anything without a list (seriously, ask Jason, it’s kind of a problem). 

Things I learned:

  • From scratch/whole foods cooking is easier and far more satisfying than I imagined 
  • Coffee increases my insomnia and anxiety 
  • Natural energy (from sleep and nutrient-rich foods) is WAY more powerful than artificial energy
  • There is no better way to start a day than with a green smoothie
  • There may be no truer saying than, “we are what we eat

Moving Forward:

  • Green smoothies or protein shakes every morning (stay tuned for my PB2 Banana Hemp Shake)
  • Salad for lunch everyday – Here are some of the salads I’ve been rotating between over the past 30 days.
  • Limited Grains – One serving of grains a day makes me feel so much lighter and cleaner.  
  • No Coffee – I started drinking coffee about 10 days ago and noticed all the negative side effects immediately. And so I’ve said goodbye once again.
  • Limited soy and processed foods. Reserved for special occasions. 
  • From scratch – I’ve found that if I fill my pantry with nuts, seeds, fruits, vegetables, herbs, and spices I can make nearly anything. Case in point: This creamy pecan butter below.


Smooth transition, huh? 

I started making this pecan butter a few weeks ago for a quick, protein-rich snack. Where as 1 cup of these stuff costs between $12-15 dollars on the shelf, I can make mine for just a few bucks (I love you, Winco!). I eat this spread over apples, atop celery, or straight from the jar for a satisfying sweet and nutty pick-me-up. 

Creamy Pecan Butter
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  1. 2 cups raw pecans
  2. 1 cup raw cashews
  3. 1/4 tsp salt
  1. Place all ingredients in a food processor and blend for about 20-30 minutes, scraping down the sides as necessary.
  2. Blend until smooth and creamy.
My Darling Vegan


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