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How To Detox From Your Turkey and Stuffing Hangover

8 a.m.
FIRST THING 
(Make night before) 

Ginger, Lemon & Mint Water 

 
Ingredients: 
  • 1.5 liters of filtered water 
  • 2 thumbnail sized ginger root (peel and slice, mince or shred)
  • 2 organic lemons 
  • handful of fresh mint 
 
Directions
  1. Wash produce well 
  2. Remove rind from one lemon, slice and add to water. Squeeze the juice from the the other lemon.
  3. Add ginger and mint 
  4. Stir and let infuse over night in the fridge
  5. Pour a glass first thing in the morning 
 
 
By 9 a.m.
BREAKFAST:

Pumpkin Pie Chia Pudding 

 
Serves 4 
 
Ingredients:
  • 3/4 cup canned pumpkin puree
  • 1 cup unsweetened coconut or almond milk 
  • 1 cup plain organic yogurt (unsweetened coconut was used for this recipe)
  • 1 scoop vanilla plant based protein powder 
  • 2 tbsp chia seeds 
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder 
 
Directions
 
  1. Mix all ingredients together and add into 4 small mason jars 
  2. Store in the fridge for a minimum of 4 hours before serving 

LUNCH: NOON

Cucumber Lime Cleansing Smoothie 

 
Ingredients:
  • 1 cup unsweetened almond milk 
  • 1 organic cucumber, peeled and chopped
  • 1/2 avocado 
  • 1/4 cup frozen pineapple 
  • 2 limes, juice only 
  • 1 handful baby spinach 
  • 2 tbsp hemp hearts 
  • Ice 
 
Directions: 
  1. Blend and serve immediately 
 
6:30 p.m.
DINNER: 

Kale Caesar Salad (with Turkey Leftovers)

Serves 3-4


Ingredients:
  • 1 (3-pound) bunch dino kale, stems removed, leaves thinly sliced
  • 1⁄4 cup roasted sea salt chickpeas
  • 2 tablespoons lemon juice
  • 1 1⁄2 teaspoon Dijon mustard
  • 1-2 garlic cloves,  minced
  • 2 tbsp. extra-virgin olive oil
  • 2 tablespoons goat’s feta
  • pinch of sea salt 
 
Directions: 
  1. In a large bowl, whisk together lemon juice, mustard, and garlic
  2. Whisk in oil until combined and thickened
  3. Add massaged kale and toss into dressing
  4. Add chickpeas and goat’s feta and a sprinkling
  5. of sea salt 
  6. Chop and add 3-4 ounces of turkey breast to each salad served 
 
Additional tip: 
Massage the kale leaves for 5 minutes before assembling salad to help digest the kale more efficiently.

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