I can’t believe we are already in week 3 of the new year! If you are struggling with a healthy eating plan, or are just looking for new clean eating recipe ideas, I’m here to help you! Every Sunday for the next 3 weeks, I will be sharing with you 4 detox recipes to kick start your week. You can subscribe to these weekly recipes below this post. All my recipes will be gluten free and vegan. As always, try and buy organic when available.
Breakfast: Green Smoothie
Recipe
1/2 ripe avocado
1/2 cup frozen mango chunks
1 cup organic baby spinach
2 cups of Naked Pure Coconut Water
1/2 cup frozen mango chunks
1 cup organic baby spinach
2 cups of Naked Pure Coconut Water
1 tbsp of chia seeds (optional)
1 tsp spirulina (optional)
Blend all ingredients together in a blender until smooth. Add water if too thick.
Lunch: Winter Salad
Recipe:
Organic baby arugula as your salad base
1 cup of beets (raw or steamed are fine) peeled and cut up into pieces
1/2 ripe avocado
1/2 cup of cooked quinoa
1/2 an organic gala apple cut into slices (or any one of your favorite apples)
sprinkle with raw walnuts (or your favorite raw nuts)
Dressing:
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp of maple syrup (or honey)
himalayan sea salt to taste
Dinner: Brown Rice Bowl with Roasted Veggies
Recipe:
1 cup of cooked brown rice
1/2 cup of cooked chickpeas (canned is fine as long as it just contains sea salt)
1 cup of roasted broccoli
1 cup of roasted sweet potatoes
To roast veggies, cut up about 1/2 a sweet potato into cubes and add to oven roasting pan with a tbsp of extra virgin olive oil and a pinch of sea salt. Start by roasting sweet potatoes in the oven at 425 for 15 mins, then add a 1/2 cup broccoli marinaded in a tbsp of extra virgin olive oil and sea salt and cook altogether for another 15 mins under broccoli starts to brown.
Avocado Cream Sauce:
1 ripe avocado
1/4 cup of coconut milk, canned full fat
1 tbsp lime juice
1/4 tsp of sea salt
2 tbsp extra virgin olive oil
Add rice, chickpeas, broccoli, sweet potatoes in a bowl and toss with avocado cream sauce:
Dessert: Sea Salted Chocolate Peanut Butter Fudge
Recipe:
1/2 cup of natural peanut butter
1/2 cup of coconut oil
1/2 cup of OMG! Superfoods! organic cacao powder
1/4 cup of maple syrup
Melt ingredients on the stove in a small pot (microwave is fine too) being careful not to burn. Stir well and add to small baking cups or foils. Sprinkle with sea salt and store in the fridge until hard. Keep in the fridge in air tight container for up to 2 weeks.
