Creating these weekly recipes has really helped me stay on track with eating healthy on the weekends since I prepare all of these recipes before posting them. Generally I try and eat clean and mostly vegan, while also staying away from gluten. These recipes offer all of the above and are great for detoxing after a weekend of not so healthy eating habits. I have never been one to fully restrict myself of any foods as I do believe in having things in moderation and giving into a craving once in a while, but Monday through Friday I do tend to be very strict about what I eat. I work 9-5 in an office so eating healthy can be challenging with my busy work schedule. In order to stay healthy, I keep a personal sized Hamilton Beach blender and make a smoothie for lunch or breakfast at work every day. To prep the ingredients for my daily smoothies, I make a Trader Joe’s trip once a week during my lunch break to stock up on the following ingredients:
- Pre-washed bagged Organic Baby spinach
- Trader Joe’s Raw Almond Butter (this is hands down my favorite almond butter and I love that it’s raw!!)
- Organic Chia Seeds
- Trader Joe’s Unsweetened Almond Milk
- Wild blueberries and frozen organic raspberries
- Bananas
- Avocados
I then get the rest of the ingredients I regularly use from Amazon such as my favorite Growing Naturals Vanilla Pea Protein, Acai Berry powder, Simply Organics Turmeric powder, Spirulina, and Maca Powder. I alternate using these ingredients in my daily smoothies depending on my mood or what I feel I need in terms of vitamins and minerals, but I do typically use Turmeric powder daily as it offers great ant-inflammatory properties and may help heal sore muscles after an intense workout.
I wanted to plan out these detox recipes not only to detox your body from bad eating habits, but it is a way to refresh each Monday with clean eating, meatless meals–focusing on all plant based protein and carbs that are easy to digest and make you feel energized throughout your day.
Today I’m sharing one of my go-to smoothie recipes that I make at work which is easy to whip up if you have a blender handy or you can make at home if you have time in the mornings. I’m usually out the door pretty quickly most mornings as I try and maximize my hours of sleep. I do recommend buying the Hamilton beach blender as it is the perfect personal sized blender and has a detachable sipping cup which you can store in the fridge for later if you want to prepare your smoothie ahead of time. It also blends frozen fruits really well.
Breakfast: Raspberry Banana Smoothie
Recipe:
1 ripe banana
1 cup of frozen organic raspberries
1 cup or handful of organic baby spinach
2 tablespoons of almond butter
1 scoop of vanilla pea protein (optional)
1 tsp of turmeric (optional)
1 tablespoon of chia seeds (optional)
2-3 cups of unsweetened almond milk (depending on how thick or smooth you want it)
This recipe doesn’t call for avocados but usually I swap either the raspberries or banana for avocado in this recipe when I want something a bit more low carb and extra filling.
Add ingredients to blender in order shown above for best consistency. Blend all ingredients together in blender until smooth. Serve over ice. If too thick, add more almond milk or add water.
Here are the rest of my meal plan detox recipes:
Lunch: One Pot White Bean Kale and Quinoa Soup
Recipe:
1 tablespoon of 100% pure avocado oil
1/2 a small onion finely chopped
1 garlic clove, crushed
3 celery stalks chopped up
3/4 cup of dry quinoa
1 tablespoon organic oregano
1 tablespoon sea salt (trust me you’ll need it for the broth)
1 tsp of pepper
1/2 tsp of cayenne pepper (omit if you don’t like spicy)
1 cup of chopped organic kale, stems removed
1/2 can of white navy beans, rinsed
Start by sautéing celery, onions, and garlic with avocado oil over a medium sized stock/boiling pot. Cover and simmer for about 5-10 mins stirring occasionally until vegetables start to soften (being careful not to burn the onion and garlic). Then add 4 cups of water to the pot along with all the seasonings and bring to a boil. Once at a boil, lower down to a simmer and add the quinoa and cook for another 15 mins. Then add navy beans and kale and cook for another 5-10 mins. Serve warm.
Dinner: Cauliflower Rice with Roasted Veggies and Homemade Hummus
Recipe:
2 cups of Cauliflower Rice
1 cup of sweet potatoes, cut into cubes
1 cup of broccoli florets
1 tablespoon of avocado oil
1/2 cup of cooked chickpeas
To roast veggies, add sweet potatoes to oven roasting pan and toss with about 1/2 tbsp of avocado 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 broccoli and another 1/2 tablespoon of oil and pinch of sea salt and toss. Cook altogether for another 15 mins until broccoli starts to brown.
Hummus:
1/2 cup of white beans
1 tablespoon of organic tahini
1 small garlic clove, cut in half
1/2 a lemon, juice of
1/4 tsp of sea salt
1 tablespoon avocado oil
Add all ingredients for Hummus in a food processor and process until smooth.
Add cauliflower rice, chickpeas, broccoli, sweet potatoes and a heaping spoon of hummus in a bowl and enjoy!
Snack OR Dessert: No-Bake Vanilla Almond Protein Bites
Recipe:
1 cup of gluten free old-fashioned oats (uncooked)
1/2 cup almond butter
1/4 cup maple syrup
1 teaspoon or pure vanilla extract
1/4 cup coconut oil
1 teaspoon of cinnamon
1/4 teaspoon of sea salt
Add all ingredients except oats into a microwave -safe bowl and melt in the microwave for about a minute (or over a stove) until a liquid starts to form. Remove from microwave and stir well and then add in oats and mix well. Let the mixture cool down for about 5 minutes and then form bite size balls in the palms of your hands. Store in the refrigerator in an air tight container.
That’s all for today! Stay tuned for one more week of these recipes!
Did you try any of these recipes? Tell me what you think! Also, tag your pictures of these recipes @fitgreengal on Instagram if you made any of them!
