Okay so life has been busy and I haven’t been blogging as often as I would like during this challenge. I have been cooking diner almost every night and putting it on Facebook live. That has been fun. So I wanted to share with you how I am feeling, my results and one of the recipes we really liked. Well, actually we have liked them all. There were two that really stand out though as super yummy and I will post both of those.

I will say that I feel great!!  I have tons of energy and I have been sleeping very well. No problems falling asleep. I did think I was going to have a problem with the no eating after 8 because I am a night owl, but I just have a detox tea and that works GREAT!

And the BEST part: I lost 3.1 pounds last week!!!!  Y’all don’t even know how huge that is for me!!!  Well, if you have been reading my blog for awhile maybe you do know how huge that is for me!!! It is HUGE!!!!!!

So here is the recipe I made for Arbonne detox: Cauliflower Shepherd’s pie! It was really good. Substituting cauliflower for potatoes.  I do not like cauliflower but I really enjoyed it and I would eat it again!

Cauliflower Shepherd’s Pie

2 tablespoons EVOO

1/2 cup chopped onion

2 carrots, peeled and diced

2 celery sticks diced

2 cloves garlic, minced

1 1/2 pounds ground beef

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons flour

2 tablespoons tomato paste

1 cup chicken broth

2 teaspoons chopped parsley

1/2 cup fresh or frozen English peas

for the cauliflower mash

1 heads cauliflower, chopped

salt and pepper

splash of coconut milk

chives

Directions:

1. Preheat the oven to 400 degrees

2. Chop 1 head of cauliflower and place in a large pot of water to boil

3. While the cauliflower is boiling, sauté onions and carrots in the oil in a saucepan over medium heat until they begin to get soft.

4. Add garlic and stir to combine then add beef, salt, pepper, and cook until brown. Then sprinkle the meat with the flour, stir and cook for another 5 minutes.

5. Add the tomato paste, chicken broth, and parsley and stir to combine.

6. Bring the mixture to a boil, reduce the heat to low, and simmer about 10 minutes.

7. Add the peas to the beef and spread evenly into individual ramekins or an 11.5 by 8inch baking dish.

8. Put boiled cauliflower in food processor and

season with salt pepper ( I also added a splash of milk).

9. Top beef mixture with cauliflower – and sprinkle with chives. Bake until golden brown and bubbling, about 25 minutes.