As a personal chef, it is my job to cater to the individual needs of each client… that’s what makes my job so rewarding! I pride myself on the fact that I can make food specifically for the person consuming it. Online meal delivery services are wonderful, don’t get me wrong, but they can only be customized to a certain extent.
One of my clients recently did a sugar detox as outlined by Diane Sanfilippo’s book, The 21-Day Sugar Detox. For those of you that aren’t familiar with a sugar detox, it’s extremely specific. It isn’t just white sugar that’s not allowed. Fruits, grains, starchy vegetables, dairy, and natural sweeteners are just a handful of foods not allowed on the sugar detox.
Because the diet is so specific, everything must be made from scratch. It’s hard to find packaged or pre-made products with no additives or added sugars. Lucky for my client, she had me to prepare her food to make sure everything she was eating complied with the diet.
One of my favorite things I made for my client was this Creamy Cucumber & Dill Salad. It’s cool, creamy, tangy, and crunchy. A refreshing but satisfying snack or side dish for a sugar detox. This recipe was adapted from one of the recipes in Diane Sanfilippo’s book. It’s so easy to prepare and tastes amazing!
- 2 large English cucumbers, sliced thin
- ¾ cup full-fat coconut milk
- Juice of 2 lemons
- 3 Tbsp. fresh dill, chopped
- 1 tsp. Himalayan Pink Salt
- ¼ tsp. onion powder
- ¼ tsp. black pepper
- Place sliced cucumbers in a medium-sized bowl.
- In a separate small bowl, whisk together remaining ingredients. Pour dressing over cucumbers and gently mix until all the cucumber slices are coated in the dressing.
- Refrigerate for about 30-45 minutes before serving.
Would you like to have healthy meals prepared for you? Learn how you can work with me here! 🙂
With joy and health,
