[CLEAN Challenge] WEEK 3: Are We Done Yet?

Yes, this is when it starts to get a little tiresome but hopefully you are feeling great and seeing the benefits of detoxing.  I saved some of our favorite recipes for this week.  Hope you enjoy!


DAY 1, 3, 5, 7 [WEEK 3]
Breakfast:
Breakfast Smoothie with peaches and raspberries
Lunch:
1 cup Dirty Black Beans & Rice
Cucumber & Red Onion salad
Snack:
2 carrots with hummus
Dinner:
1-2 cups Cauliflower & Kale Soup
Sautéed yellow squash
1/2 avocado


DAY 2, 4, 6 [WEEK 3]
Breakfast:
Breakfast Smoothie with pineapple and mango
Lunch:
6 oz chicken/fish
Large spinach salad w/ olive oil and vinegar
1 carrot
Snack:
1/2 apple with 2 tbsp cashew or almond butter
Dinner:
1-2 cups Marci's Veggie Soup
Sautéed spinach
1/2 avocado


SHOPPING LIST [WEEK 3]
1 head cauliflower

2 garlic bulbs

3 yellow onions

1 red/purple onion

3-4 apples

4-5 avocados

Celery

Carrots

Large container of spinach

4 cucumbers

6 yellow squash

1 zucchini

1 cup mushrooms

1 bunch kale

Fresh parsley

Fresh dill

Dried rosemary

Dried thyme

Dried oregano

Cajun seasoning

Chili powder
3-4 pieces of chicken or fish

Cashew or almond butter

2 cups brown rice

Olive oil

Red wine vinegar

Frozen peaches, raspberries, pineapple, mango

2 cans spicy black beans (with the Mexican food at WF)

1 jar green olives (optional)

16 cups vegetable stock

Rice or almond milk

Hummus

[CLEAN Recipe] Cucumber & Red Onion Salad

4 cucumbers, sliced in thin coins
1 red/purple onion, slide in thin rings
1 cup green olives, sliced (optional)
3 tbsp olive oil
3 tbsp red wine vinegar
Fresh dill, chopped

Combine all ingredients in large bowl, mix well and refrigerate for at least 2 hours before serving.

[CLEAN Recipe] Dirty Black Beans & Rice

1 yellow onion, chopped
4 cloves garlic, chopped
2 cans spicy black beans (found with the Mexican food at WF, not the other beans)
2 cups brown rice
2 tbsp olive oil
6 cups vegetable stock
1 tsp salt
1 tsp pepper
2 tsp cajun seasoning
1 tsp chili powder

1. Bring 5 cups of vegetable stock to boil, add rice, reduce to simmer and cook until water is absorbed.
2. Saute onion and garlic in oil in large sauce pan until tender.  Add 1 cup vegetable stock, black beans, and seasoning/spices.  Simmer for 5-10 minutes.
3. When rice is cooked, combine with beans and mix well.

[CLEAN Recipe] Marci's Veggie Soup

1 yellow onion, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
1 cup mushrooms
2 yellow squash, cut into 1/2 inch coins
1 large zucchini, cut into 1/2 inch coins
3-4 carrots, cut into 1/2 inch coins
2 tbsp olive oil
6 cups vegetable stock
1 tbsp dried oregano
1 tsp salt
1 tsp pepper

1. Heat oil in pan, add onion and garlic.  Sauté for 3-5 minutes or until onions are clear.
2. Add vegetable stock and all other ingredients.
3. Reduce to simmer and cook for 10 minutes, or until vegetables are soft.

Yield: 6 cups

[CLEAN Recipe] Cauliflower & Kale Soup

1 large head cauliflower, cut in 2' pieces
1/4 cup minced fresh parsley

3 cloves garlic, chopped

1 yellow onion, chopped

1 bunch of kale, cut into ribbons

4 cups vegetable stock
1/2 tsp dried rosemary
1 tsp dried thyme
2 Tbsp olive oil
2 cups plain unsweetened rice milk or almond milk
Fresh ground black pepper
1 tsp salt

1. Heat oil in large skillet.  Add onion, salt and pepper, and garlic.  Sauté for 3 minutes, until onion is clear.
2. Add vegetable stock and cauliflower and bring to a boil.  Reduce heat, cover and simmer until tender, about 20 minutes.
3. Remove half the soup and blend.  Add blended portion back into soup.
4. Add the rice/almond milk, rosemary, thyme, parsley, and kale.
5. Simmer for 5-10 minutes so flavors can blend.

Yield: 6 servings

[CLEAN Tip] Snacks and Sweets

Here are a few of our favorite snacks and sweets:

Mary Gone Crackers - Great gluten free crackers, have some with hummus, soup or a salad
Beanitos - Chips made from pinto beans and flax seed, try with some hummus and avocado slices on top
Coconut Bliss - Yummy ice cream made with coconut water, vanilla bean and agave, have with some fruit on top

[CLEAN Challenge] WEEK 2: Meal Plans & Shopping List

DAY 1, 3, 5, 7 [WEEK 2]
Breakfast:
Breakfast Smoothie with blueberries and mango
Lunch:
1 1/2 cups Mushroom Quinoa (reduce to 1/2 cup and add chicken or fish)
1/2 cup pineapple
1 carrot
Snack:
1 brown rice cake w/ 1 tbsp of nut butter (can add a drizzle of agave)
Dinner:
1-2 cups Broccoli & Arugula Soup
1/2 cup sautéed spinach
1/2 avocado


DAY 2, 4, 6 [WEEK 2]

Breakfast:

Breakfast Smoothie with raspberries and pineapple

Lunch:
Turkey or Veggie Sandwich/Wrap
1/2 apple with almond butter

Snack:

Kale Chips or carrots with hummus

Dinner:

1-2 cups Vegetable Ragout with White Beans

1/2 cup sautéed zucchini

1/2 avocado

SHOPPING LIST [WEEK 2]
3-4 yellow onions
1 red onion
3-4 apples
3-4 lemons
Butternut squash (*or 3-4 yellow squash)
1 head of broccoli
2-3 bunches of kale (if eating kale chips)
1 cup arugula
1 container prepared pineapple
Garlic
3-4 avocados
1/2 cup of 3 varieties of mushrooms
1 fennel bulb
2 cucumbers
Carrots
Zucchini
Spinach
Swiss chard
Kalamata olives, pitted
Fresh thyme, oregano, sage
Coconut oil
Olive oil
Cashew or almond butter
Brown rice cakes
2 cups quinoa
1 15oz can white beans
Flax seed meal
Cashews, almonds, pumpkin seeds
Chicken/Fish (optional)
Turkey breast, sliced (optional)
Frozen blueberries, pineapple, mango, raspberries
1 loaf Millet bread (Food for Life in frozen section) -or- Brown rice tortillas 

8 cups vegetable stock (3 - 1 quart cartons)
4 cups mushroom stock (1 - 1 quart carton)

2 cartons of Rice Milk
Hummus
Psillium husks
Paprika
Red Pepper Flakes
Salt
Ground pepper
Fennel Seeds (dried)
Protein powder (we use Alive Pea Protein)