8 a.m.
FIRST THING
(Make night before)
Ginger, Lemon & Mint Water
Ingredients:
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1.5 liters of filtered water
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2 thumbnail sized ginger root (peel and slice, mince or shred)
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2 organic lemons
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handful of fresh mint
Directions:
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Wash produce well
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Remove rind from one lemon, slice and add to water. Squeeze the juice from the the other lemon.
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Add ginger and mint
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Stir and let infuse over night in the fridge
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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
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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
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2 tbsp chia seeds
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1/2 tsp cinnamon
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1/4 tsp nutmeg
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1/4 tsp ginger powder
Directions:
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Mix all ingredients together and add into 4 small mason jars
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Store in the fridge for a minimum of 4 hours before serving
LUNCH: NOON
Cucumber Lime Cleansing Smoothie
Ingredients:
-
1 cup unsweetened almond milk
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1 organic cucumber, peeled and chopped
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1/2 avocado
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1/4 cup frozen pineapple
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2 limes, juice only
-
1 handful baby spinach
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2 tbsp hemp hearts
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Ice
Directions:
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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
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1⁄4 cup roasted sea salt chickpeas
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2 tablespoons lemon juice
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1 1⁄2 teaspoon Dijon mustard
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1-2 garlic cloves, minced
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2 tbsp. extra-virgin olive oil
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2 tablespoons goat’s feta
-
pinch of sea salt
Directions:
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In a large bowl, whisk together lemon juice, mustard, and garlic
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Whisk in oil until combined and thickened
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Add massaged kale and toss into dressing
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Add chickpeas and goat’s feta and a sprinkling
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of sea salt
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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.