Thursday, December 16, 2010

Are you ready to blend?

Hello again! I hope I have some of you on board to do this with me. :) Just think of how you will feel by eating healthy every day for a month. Then, just hopefully you would have created some lasting healthy changes. I think I may have even convinced Kyle (my boyfriend) to eat healthier for the month of January.  He’s not in to the whole detox thing though. 

Today I’ve been thinking of some meals I can cook for the first week of this detox. I guess there won’t be a whole lot of cooking but lots of blending. I thought I would share some of the recipes I’m thinking about making.

Breakfast and Dinner smoothies:

I will probably be going to Whole foods a couple nights this first week to get a fresh juice from the juice bar for dinner.

Mango Smoothie
1 ¼ Cup Soy Free Almond Milk
½ Cup Coconut Water
2 Leaves Kale (I may use spinach instead because I’m using it for the green smoothie recipe)
¼ Avocado
½ Mango chucks (frozen if I can find them)
½ C Ice (if you Mango is frozen you won’t have to use as much ice)

Energy Smoothie
½ C Almond Butter
1 teaspoon ground cardamom
1 ½ cup water
1 cup frozen peaches
1 to 2 teaspoons agave syrup
½ Ice

Green Smoothie
1 ½ Cup Almond Milk
1 ½ Cup Packed baby spinach
1 ½ Cup Frozen Cherries or berries

Solid Lunch Options

Lots of veggies (broccoli, carrots, cucumbers, snow peas, tomato)
Sunflower seeds
Diced Chicken (maybe from the Almond- Crusted Chicken below)
Honey mustard (Mix together Dijon mustard/honey/olive oil)

Almond-Crusted Chicken
Make paste:
½ Cup Roasted almonds
1 Garlic Clove
½ Teaspoon Salt
3 Tablespoon Olive Oil
Blend together the above ingredients in a food processor.
Rub paste on seasoned boneless organic chicken breast halves. Bake 425 degrees for 15 to 18 min.

Quinoa Salad with Toasted Almonds
¼ Cup Slivered Almonds
½ Cup Quinoa
1 Yellow Bell pepper
2 Garlic Cloves, minced
¼ teaspoon coarse salt
1 medium zucchini
1 Large celery stalk, dices
1 lime, halved
Preheat oven to 350 degrees. Toast almonds until crisp, lightly browned about 7 minutes. Remove from oven set aside. Meanwhile, place quinoa in a fine sieve and rinse under cold running water until the water runs clear

In a medium saucepan, heat 2 teaspoons of olive oil over medium heat. Add yellow pepper, and garlic. Cook about 5 min.

Stir in quinoa, 1 cup water and 1/3 t of salt. Bring to a boil, reduce to a simmer, cover and cook 7 min. Stir in zucchini, cover and cook until quinoa is tender but not mushy, 5 to 8 minutes longer. Remove from heat

Stir in celery, almonds, and remaining 2 t of oil, season with salt, and fluff with fork.

Don’t they sound yummy? I tried to choose the lunch options carefully because I can’t cook up anything while I’m at work. I will be fixing these the night before and packing for the next day. A little over 2 weeks till I start the detox! I’m getting excited.

For now,

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