A couple of you have asked how the 21day sugar detox is going. So I’ll give you the low down on what’s going on. It’s plain and simple. I’ve cut out sugar in the form of, well, sugar, and fruit as well. The first few days I felt AWESOME, then by the fourth day, I was super out of it and really dizzy. I am pretty good at knowing what my body wants and needs, so I went home and pretty much overdosed on sweet potatoes. I hadn’t been eating many vegetables since it has been so hot that I’d rather paint my toenails than cook (that’s a lie.) so I knew my body was begging for some carbs. I obliged. And gave myself a food baby. Now I just concentrate on eating a bit more carbs in the form of veggies and eat more sweet potatoes on my 2-a-day workout days.

I still crave sweets, but not too bad. I have been eating a bit more fat and protein than usual, but I never feel bloated or uncomfortable. Both Laura and I just FEEL better and more energized. The longer we do this, the more we just crave things like carrot cake pudding. YES, I said carrot cake pudding. No sugar added! Wait until you see that recipe, JUST WAIT. Don’t ask when I will post it, be patient you pushy ass.

You know what sucks worse than dropping a dozen eggs on the floor? Doing it twice in one week. And then finding out how not fun it is to scoop egg whites off the floor…and then finding out how dirty your kitchen floor is. Not mine, I’m totally talking about someone else. Obviously. I’m incredibly clean.

I’m obsessed with Foodgawker and Tastespotting. I can’t stop looking at it. It’s truly the best food porn on earth. Not good for my sugar detox.

Did you cry during the Bachelorette the other night? If you did, you need to rethink your life. Sorry for speaking the truth. I’m not sure why I wanted to even watch it. It was really boring. That’s because love IS boring. So why would I want to watch fake love on tv? Sorry I think it’s fake. But that’s because it is.

I’m gonna go dream about chocolate rain.

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Breakfast Lasagna

  • Yield: 3-5 1x


  • 1 yam or sweet potato, thinly sliced lengthwise
  • 1lb chorizo or breakfast sausage (depending on the spice level you’d like)
  • 1 container sliced mushrooms
  • 1 yellow onion, sliced thin
  • 1/3 cup canned coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 6 eggs, whisked
  • 2 tablespoons fat (I used bacon fat)


  1. Preheat oven to 375 degrees.
  2. Place a large skillet over medium heat and add your chorizo or breakfast sausage to cook down.
  3. Add a medium skillet or saucepan over medium heat on a different burner, and add a tablespoon of fat. Place onions in to begin to caramelize. Salt and pepper the onions while they cook. Once your onions have cooked for about 8-10 minutes, add your mushrooms and cover to help cook your mushrooms.
  4. Now, while your meat and onions/mushrooms cook down, thinly slice your sweet potato/yam lengthwise with a mandolin so you have even strips. If you don’t have a mandolin, just use a sharp knife and thinly slice each slice.
  5. Pull out your 8×8 glass baking dish and layer the bottom of your dish with thinly sliced sweet potato/yam.
  6. In a bowl, mix your coconut milk with garlic powder, onion powder, and a bit of salt and pepper. Whisk to mix. I like that phrase…because I made it up.
  7. Once your meat is done cooking and your onions are beautifully caramelized, beginning your lasagna layering.
  8. Place a scoop full of mushrooms and onions on top of your first sweet potato layer, spreading it out, then place a spoonful of your meat across that first layer.
  9. Then layer another layer of sweet potatoes on top of your onions and meat, and keep on layering. Mushrooms and onions, meat, sweet potato…until you run out of ingredients. The amount of layers you have is all up to you!
  10. Once your layers are finished, pour your coconut milk mixture over your lasagna so it can creep into all the crevices.
  11. Salt and pepper the top of your lasagna then place aluminum foil on top to create a seal around your baking dish.
  12. Bake for 30-35 minutes or until your sweet potatoes are completely cooked through.
  13. When your lasagna is done baking, let cool for about 10 minutes.
  14. While the lasagna cools, place one of your skillets over medium heat, add a tablespoon of fat, and add your whisked eggs to make scrambled eggs.
  15. When eggs are cooked through, place them on top of your slightly cooled lasagna.
  16. Cut into squares…or eat out of the pan. I won’t judge.
  17. Serve with a couple sliced of avocado for good measure.

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  1. 2maik7 says:

    That post was manic enough to make me think you have been main lining pure sugar for months!

  2. Andrew says:

    Could this work with whole milk yogurt instead of coconut milk? Or maybe substitute eggs for coconut milk?