Week 2 of my Sunday Detox Meal Planning is here. If you missed last week’s edition, you can find the recipes here: Four Satisfying Detox Recipes (including a dessert!) This recipe along with last week’s are both gluten free and vegan.
Don’t let the title “Detox” fool you. These meals are super satisfying and I include a desert recipe because who doesn’t crave something sweet after a meal? I even have my husband try these meals and if he agrees they taste great, then that’s a win in my book. What I love about these recipes is that they are super simple and quick to whip up and you can always swap some of the ingredients for what you have on hand. I do stress that you buy most of your veggies and fruits organic, especially berries, as they tend to have lots of pesticides. If organic isn’t in your budget, then washing the fruit thoroughly is recommended. To not break the bank I get most of my organic frozen berries at Trader Joe’s – they are reasonably priced.
I hope you all enjoy this week’s meal planning detox recipes.
Breakfast: Banana Overnight Oats Recipe
Recipe:
2 tablespoons of chia seeds
1 ripe banana, mashed with a folk
2/3 cup of coconut milk
1/2 cup of old fashioned oats
1 dash of sea salt
Mix all ingredients together in a glass jar, stir well, cover and shake, and store in the fridge overnight. Serve the next day.
Top with fresh slices of banana.
Lunch: Smoothie Bowl
Recipe:
1 handful of fresh organic baby spinach
1/2 ripe avocado
1 frozen banana (to prepare: cut a ripe banana into small chunks and freeze)
1/2 cup of frozen wild blueberries
1 cup of coconut milk (or just use water)
Blend all ingredients together in blender until smooth. If too thick, add more coconut milk/water. I like mine thick so its more of an ice cream consistency. You can top this one with your favorite fruit and raw nut toppings. I used raspberries, bananas, and walnuts.
Dinner: Quinoa Buddha Bowl
Recipe:
1 cup of cooked quinoa
1 cup of beets (raw or steamed are fine) peeled and cut up into pieces
1 bunch of micro greens (or any greens you have)
1 cup of roasted cauliflower
1 cup of roasted sweet potatoes
To roast veggies, cut up about 1/2 a sweet potato into cubes, add to oven roasting pan and toss with about a tbsp extra virgin olive oil and a pinch of sea salt. Start by roasting sweet potatoes in the oven at 425 for 15 mins, then toss sweet potatoes and add cauliflower marinaded in extra virgin olive oil and sea salt and cook altogether for another 15 mins until cauliflower starts to brown.
Tahini Dressing:
2 tbsp of tahini
1 garlic clove
1/2 a lemon, juice of
1/4 tsp of sea salt
2 tbsp extra virgin olive oil or sesame oil
1 pinch of coconut sugar
Add all ingredients for tahini dressing in a food processor and process until smooth. Add water if too thick.
Add quinoa, beets, cauliflower, sweet potatoes and micro greens in a bowl and toss with Tahini Dressing
Dessert: Strawberry and Banana Ice Cream
Recipe:
1 large frozen banana
1 cup of frozen organic strawberries
Process together in a food processor stirring occasionally until smooth. Then serve as is.
That’s all for today! Stay tuned for 2 more weeks of these recipes.
