Upon rising: Warm Water with Lemon
Make yourself some warm water with lemon. This will help your system to gently wake up, hydrate your body and help your digestive system.
Breakfast: The Basic Green Smoothie
Ingredients:
Makes about 60oz
1 1/2 cups of water
1 head organic romaine lettuce
1/2 head of organic spinach
3 stalks of celery
1 organic apple
1 organic pear
1 organic banana
Juice from 1.2 organic lemon
Optional- 1/3 bunch parsley or cilantro
Directions:
1. Add the water and chopped greens and celery first and blend on low gradually increasing the speed.
2. Next add the fruit and blend and then at the very end, the lemon juice.
I love to make a big batch at one time and then I pour it into 16oz mason jars and keep the extra servings in the fridge for a snack later in the day or drink it for breakfast the next morning! the smoothie will keep for up to 3 days in a sealed container in the refrigerator. This green smoothie is full of amazing nutrients, fiber and antioxidants which will help your body feel amazing, your skin glow and your digestive system humming.
Lunch: Rainbow Salad
2 cups organic mixed greens
1-2 carrots
1/2 cup cherry tomatoes
2 green onions
1/2 cucumber
1 bell pepper
thinly sliced purple cabbage
3/4 cup green peas
1/2 avocado
balsamic vinegar, extra virgin olive oil
hemp seeds, sunflower seeds, pumpkin seeds
Optional- Nutritional Yeast
Directions: Chop everything up and put it all in a big bowl and enjoy! I like to toss my salad greens in vinegar and a little extra virgin olive oil before adding in all my vegetables and then I toss again but feel free to mix it up however you like! I love to sprinkle seeds, nutritional yeast and sliced avocado on top of my salads.
Afternoon Snack: Bowl of Berries
Feel free to have a bowl of fresh fruit of your choice if berries are not available. The reason why I recommend berries is because they are low in sugar, high in antioxidants and in season right now! Feel free to add some unsalted, raw walnuts or almonds but no more than 1/4 of a cup.
Dinner: Quinoa Salad and Roasted Vegetables
Makes 6 Servings
Ingredients:
1 cup uncooked quinoa (makes 3 cups cooked)
2 cups water
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 cup red onion, diced
1 cup kale, chopped
1 clove garlic, minced (optional)
salt and pepper, to taste
For the dressing:
1 Tbsp Bragg's liquid aminos
1/3 cup apple cider vinegar
Directions:
1. Prepare quinoa: rinse dry quinoa in a mesh strainer. Bring 2 cups of water to a boil. Once boiling, add in rinsed quinoa. Add in garlic and a dash of salt and pepper, if desired. Reduce heat to low and cook, covered, for 15-20 minutes or until all of the water has been absorbed and quinoa is fluffy.
2. When quinoa is finished, combine with bell peppers, onions, and kale in a large bowl.
3. Prepare dressing, pour over salad, toss, and enjoy!