30 Day Challenge

Health & Fitness, Rachel Maria's Recipes

New year. New me. 

I know. What a cliche’. How many times have we made New Year’s resolutions that we failed to sustain? Too many to count, for me. However, I wanted to share a few goals I have for 2018. Hopefully, this will motivate you, while holding myself accountable. 

I need a good year. 

Last year was the worst year of my life. It’s strange to say that because there were so many highs. But, I would never want to repeat 2017. I lost the love of my life. Baby Banana. And, I haven’t been the same.

Losing her was only half of the pain. Watching her suffer has traumatized me. Don’t worry. I am getting through this. By the grace of God. A new foster mommy support group. Dozens of angels that have crossed my path. And, of course~writing. I made a heavy decision or 2018. I will work out my grief and come out stronger than ever.  

Resolution One – Grow, spiritually.
Resolution Two – Eat cleaner.
Resolution Three – Expand my reach to positively influence others. 

As you may have figured out by now, I am a foodie. I prefer eating clean, and I feel great when I am doing so. But, every few months I go on a long vacation. (I think short ones are fine, but I’ll admit that I am not good at keeping it short.) It’s what I’ve accepted as one of my many quirks.

Anyhow, I decided to partake in the Danette May, 30 Day Challenge, on Monday. (January 8th.) 

I got through the three day detox and completely cleaned out my system. It wasn’t too bad, and I already feel refreshed and charged. The remainder of the 30 days consists of eating clean, primitive foods, strategically. While, Danette provides a somewhat rigid weekly menu, I feel that it will suit me better to tweak it to my lifestyle and culinary skills. (I’m not a believer in a One-size-suits-all, in anything!)

I’ll share some menu ideas with you, along the way. Some will be from the program. Others will be recipes I’m creating with inspiration from the program. 

Let’s start with this delicious platter. According to the program, this is merely known as “Day 4 Dinner”. I’m going to call it, Bacon and Bok Choy Salad. It calls for turkey bacon, but I won’t tell if you decide to use regular bacon. I actually tweaked it by increasing the quantity of dressing, as it originally yielded only two tablespoons!

Overall, this dish is beautiful and delicious. If you like the main ingredients, you need to give this one a try. Challenge or no challenge. 

Bacon and Bok Choy Salad

Bacon & Bok Choy Salad

Yield: 1

Bacon & Bok Choy Salad


  • 3oz. turkey bacon (3-4 slices)
  • 2 cups bok choy, choppes in 1" pieces
  • 1 cup cannelloni beans
  • 1 carrot, shredded or thinly peeled
  • 1/2 cup grape tomatoes, halved
  • 1 T parmigiana cheese, shaved
  • 1 clove garlic, finely chopped
  • 1 T fresh basil, chopped
  • 1/2 lemon, squeezed
  • Olive Oil
  • Balsamic Vinegar


  1. Cook turkey bacon according to package directions.
  2. Prepare dressing (whisk together all 5 ingredients).
  3. In a frying pan, saute bok choy until softened. (I add a little olive oil to the pan, beforehand.)
  4. Add cannelloni beans, just long enough to get warm.
  5. Assemble plate with bok choy and beans, followed by bacon, tomatoes, and carrots.
  6. Add dressing and parmigiana cheese.
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Rachel Scheyer


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