The Virgin Diet (24 page)

Sound good? I hope so! Check, please!

If you want specific suggestions for specific types of restaurants, check out www.thevirgindiet.com/diningout.

You’ve been invited to your cousin’s wedding, and you’re not about to ask her for a special meal. You’re eating at your boyfriend’s mom’s house,
and you don’t want to look like a picky eater. You’re joining a group of coworkers for lunch at your new job, and they’ve chosen a restaurant with a menu that seems to be totally off-limits. Now what?

Believe me, I’ve been there! Many, many times.

There will always be food pushers. Sometimes they even love you. Sometimes people who would never think of pushing you to have a cigarette or take a drink or do something dangerous will try to push food on you, saying, “A little bit can’t hurt.”

I’ve found that if you don’t make a big deal out of it, no one else will either. When you frame your response in terms of health rather than weight, it lets you off the hook. If you say you’re on a diet or trying to lose 5 pounds, people will try to spoon-feed you cake. Instead, tell them the truth. Say something like, “I’ve been having a lot of pain, inflammation and gastrointestinal problems. It looks like it’s linked to some of the foods that I’ve been eating. My body doesn’t tolerate them well. Right now I can’t touch them while I’m going through this healing phase. If I do, it will mess up the whole process and hurt me.” Or if you’re not comfortable disclosing so many details, you can say, “I love that you’re concerned, but you know, this is a tough topic for me. Would it be okay if we didn’t talk about it?”

Sometimes you don’t have to say anything—just avoid the high-FI foods. If I’m going to a sit-down dinner, I explain it to the hostess ahead of time. If I show up at someone’s home and they offer me some food I can’t eat, I might just say, “No, thank you,” or I might quietly explain that I have a health issue so they won’t wonder why I am refusing all of their food.

What about those times when you’re joining some people at a restaurant and you can’t find anything on the menu that fits your plan? Be creative. Charm the server into arranging a plain piece of meat, chicken or fish with no sauce and no butter, plus a plain salad with a lemon
wedge and maybe some olive oil. It might not be the best restaurant meal in the world, but you’re there to enjoy the company more. And you might be surprised—there are usually some absolutely fabulous choices.

If you’re clear about your purpose and your intention, you can handle any obstacle.

If you’re clear about your purpose and your intention, you can handle any obstacle that gets thrown in your path.

There are also food pushers and saboteurs out there who don’t care about you losing weight and feeling better, who may even prefer you stay heavy and unhealthy. Don’t let them define your choices. You define your own choices. You’ll look better
and
feel better if you do.

Every person I’ve ever pulled off the 7 high-FI foods gets better in some way. Every single person. So trust me, you will feel better.

You’ll feel even better if you track your symptoms right from the start. If you haven’t already done so, take the quiz in
Chapter 1
and notice what you’re tolerating. You’re going to notice the weight loss, I promise you. But what about the other incredible benefits from this diet? They’re usually shocking to people. They didn’t realize that these things could be fixed. They figured these problems were normal for them.

Trust me, you will feel better.

If you need another reminder of how to get yourself started, go back to
Chapter 2
and get your support system in place. Find an accountability buddy and join my support forum at www.thevirgindiet.com/forum. Set up your food journal
and your tracking system. (Grab these at www.thevirgindiet.com/journal and www.thevirgindiet.com/weighttracker.) Throw all the wrong foods out of your kitchen and pantry and prepare to make a fresh start.

A wonderful healing journey is about to begin. In 21 days, you’ll be 10 to 15 pounds lighter, look 10 years younger and feel better than you’ve felt in a long, long time.

I am so grateful for JJ’s diet plan! I tried going off gluten, dairy, citrus and nuts a few years ago and it was a miserable experience. I had no idea what to eat. The products I bought from the then hard-to-find gluten-free sections of the store were all nasty. Everything was very expensive, and I felt totally lost. And it didn’t even help!

This experience has been very different than my last attempt. The food has been so great that when a colleague invited my husband and me to go out to dinner, my husband replied that he didn’t know if we could find restaurant food as good as what I have been making.

Thanks to JJ’s approach, the bloating is gone and my gastrointestinal issues are a whole lot better.

Before starting the Virgin Diet, I saw disease specialists, family practioners, a gastrointestinal specialist, a nutritionist and a holistic chiropractor, and none of them were able to help me.

I started the Virgin Diet hoping to reduce my major symptoms and it's worked. I didn’t really expect any weight loss, but it happened anyway! At 19 pounds lighter, my pants are now falling off!

My husband has eaten more vegetables since I started the program than he has in his entire life. We have both eaten veggies that we had never tried before. It's been good for the whole family.

JJ and her program did what all those doctors and specialists could not. She provided me with the information and support I needed to feel better and bring about the changes I wanted to make in my life. I will always be grateful for that.

If you are in the mood to cook, I have included some of my favorite creations that are still simple but a step up from my time-saving meal assembly. You will notice that my serving sizes are a bit bigger for the salads and veggies because I want you to eat 5 to 10 servings per day from the rainbow of nonstarchy veggies!

BREAKFAST

THE VIRGIN DIET SHAKE

INGREDIENTS

1 to 2 scoops vegan pea–rice protein powder

1 to 2 tablespoons* fiber (fiber blend, chia seeds, hemp seeds, freshly ground flaxseed meal or nut butter)

½ to 1 cup organic frozen berries

1 cup liquid (water, unsweetened coconut milk** or coconut water)

OPTIONAL

Add 1 cup frozen chopped spinach or fresh kale–you won’t even taste it!

DIRECTIONS

Blend and drink.

VARIATIONS

If you like your shake thinner

1 to 2 scoops protein

1 serving fiber

½ cup organic frozen fruit

10 ounces liquid

If you like your shake thicker

1 to 2 scoops protein

1 serving fiber

1 serving chia, hemp or freshly ground flaxseeds

1 cup organic frozen fruit

8 ounces liquid

Ice cubes

* I really want you to pump up your fiber so build up to those 2 tablespoons per shake.

** I recommend So Delicious unsweetened coconut milk. If you use the canned coconut milk, choose the light version and dilute ¼ cup coconut milk to ¾ cup water.

PROTEIN POWER OATMEAL

INGREDIENTS

Gluten-free oatmeal*

1 teaspoon cinnamon

1 to 2 tablespoons chopped nuts (almonds, pecans, walnuts)

1 scoop vanilla vegan protein powder, liquefied in ¼ cup water**

DIRECTIONS

Prepare oatmeal as directed for 1 serving. Toward the end of cooking, add cinnamon.

Remove from heat and add chopped nuts and liquefied protein powder. Stir well.

Add more water if needed for desired consistency.

* Be sure to buy gluten-free long-cooking or steel-cut oats.

** You can substitute coconut milk for water.

WARM SHAKE

INGREDIENTS

1 cup frozen berries (any type) and/or dark cherries

1 teaspoon cinnamon

½ cup coconut milk

1 scoop vanilla vegan protein powder

1 tablespoon chia seeds

1 tablespoon chopped walnuts

DIRECTIONS

Warm cherries/berries and coconut milk over medium heat until fruit is warm.

Pour off a few tablespoons of liquid and combine with the vegan protein powder. Whisk until smooth and add back to mixture.

Stir in chia seeds, cinnamon and chopped walnuts.

SALADS AND SALAD DRESSINGS

EVERYDAY VINAIGRETTE

INGREDIENTS

2 tablespoons + 1 teaspoon vinegar (balsamic, red wine, champagne, etc.)

½ cup extra-virgin olive oil

½ teaspoon sea salt

½ teaspoon freshly cracked black pepper

DIRECTIONS

Whisk all ingredients together.

VARIATIONS

Vinaigrette Dijon

Add 2 tablespoons grainy Dijon mustard.

Garlic Basil Vinaigrette

Add 1 minced garlic clove and 1 bunch chopped fresh basil.

Country French Vinaigrette

Add 1 teaspoon herbs de Provence.

JJ’S BASIC SALAD

INGREDIENTS

4 cups romaine or mixed baby greens

2 tablespoons chopped walnuts or pecans

¼ sliced red onion

½ can hearts of palm or artichoke hearts

8 sliced radishes

DIRECTIONS

Toss all ingredients together with dressing on page 263 and serve.

If you are using as a main dish salad, add protein.

SUMMER KALE SALAD

INGREDIENTS

¼ cup lemon juice

1 teaspoon chopped, fresh oregano

¼ cup extra-virgin olive oil

1 teaspoon minced shallots

½ teaspoon stone-ground mustard

2 large bunches washed, chopped

¼" thick organic kale

¼ cup halved heirloom cherry tomatoes

½ cup finely chopped walnuts

DIRECTIONS

In a small bowl, whisk together the lemon juice, oregano, olive oil, shallots and mustard until well combined.

To assemble the salad, lightly toss the kale with the vinaigrette.

Top with the heirloom tomatoes and walnuts.

Kale can be a bit bitter. If you like, you can blend with fresh spinach leaves.

CHICORY LETTUCE SALAD

INGREDIENTS

3 cups frisée lettuce

1 cup chicory lettuce

¼ cup extra-virgin olive oil

1 tablespoon sherry vinegar

1 teaspoon minced shallots

DIRECTIONS

Blend the lettuces in a large bowl.

In a small bowl, mix the olive oil, vinegar and shallots. Lightly toss the salad with this mix.

TRIPLE CABBAGE SLAW

INGREDIENTS

1 cup shredded Napa cabbage

1 cup shredded green cabbage

1 cup shredded red cabbage

3 sliced green onions

1 teaspoon freshly grated ginger (or dry powdered)

1 teaspoon apple cider vinegar

1 teaspoon extra-virgin olive oil

½ teaspoon sesame oil

DIRECTIONS

In a medium bowl, mix shredded cabbages, green onions, ginger, vinegar, olive oil and sesame oil.

If you can, chill covered in the fridge for about 30 minutes to let the flavors marry and then serve chilled.

CLASSIC GREEK SALAD

INGREDIENTS

2 cucumbers, sliced into rounds and then quartered

1 cup thinly shaved red onion

1 diced, large heirloom tomato

1 teaspoon extra-virgin olive oil

1 teaspoon apple cider or sherry vinegar

DIRECTIONS

Mix together in a medium bowl and serve.

ASIAN SUMMER SALAD