Ready; Set; Challenge!

Today was day 2 of the Defi Bien Dans Ma Peau (which I guess would translate to the Comfortable In My Skin Challenge, but it sounds better in French).  The challenge was put together by LaJulie, a nutritional coach who offers private sessions or group activities like this one or the 30 Day Sugar Free Challenge. It sounds scary, but Julie loves food and has made it her mission to teach people how to eat healthy but still get the joy that food can bring.

I did the 30 Day Challenge last November, and by the end of it I felt great. But the holidays and a tough winter health wise have led me back to my old ways. Time for a new challenge!

The Defi Bien Dans Ma Peau is a 6 week challenge. 27 of us will be saying no to refined sugars, white bread and pastas. We’ll also be doing at least 30 minutes of exercise a day. It’s not all bad though, this time Julie is letting us have coffee (just one though), and the occasional glass of organic wine. On top of that there are weekly meetings where we will learn about a variety of topics including digestion, fitness and even an organic wine tasting! The meetings are also a chance to share with others how the challenge is going. I enjoy the group activity, its like a sugar-holics support group.You can follow our progress on Julie’s blog.

My first two days went pretty well. I caved and had an earl grey tea this morning, but I think it was more out of habit than a need for caffeine. Julie emphasizes not overcooking food, otherwise its nutrients and enzymes will be destroyed. I came across this recipe on Epicurious and thought it would be a great first dinner. It was pretty tasty. Those of you who know me will realize that is saying a lot, as I don’t often eat seafood and almost never put dressing on my salad.

Asian Noodle Dinner Salad

  • 1 tbsp sesame oil
  • 2 tbsp grapeseed oil
  • 2 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp peanut butter
  • 1 tsp coconut sugar
  • 2 tbsp grated ginger
  • zest of one lemon
  • 1/2 tsp garlic powder
  • 3 oz cooked shrimp
  • 1/2 cup tomato, cut
  • 1 scallion, chopped
  • 1 small head brocoli, cut into small florets and cooked
  • soba noodles (about 4 oz per person according to the recipe, but I have no idea how to measure 4 oz of noodles)


  1. Make dressing. Put the first 9 ingredients in a small bowl. Whisk until well combined.
  2. Use 2 tbps of dressing to marinate the shrimp for 10 minutes.
  3. Start cooking soba noodles according to package directions. Unlike traditional wheat based pasta, its important to rinse the noodles in cold water once they are cooked.
  4. Once marinated, pan fry shrimp 2 to 3 minutes a side. (I used coconut oil to fry the shrimp)
  5. Toss the noodles, veggies, shrimp and remaining dressing together.
  6. Enjoy!

This dish was great the night I made it, but the leftovers I had for lunch were somehow not as good. Next time I’ll leave some of the salad undressed until I’m ready to eat the leftovers. I’m new to the world of salad dressing, I’m allowed to make rookie mistakes.


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