You may eat healthy during the week, but indulgences on the weekend in the form of cheesy, greasy, alcohol infused fun, leaves your body in need of  a little detox come Monday. Get back on track with these recipes.

Upon Waking: Start Your Morning Off Right

Green Detox Pressed Juice

Use a juicer for optimal results. If you don’t have one, turn the recipe into a smoothie by using a blender instead.

1/2 bunch spinach


1 handful watercress


1/2 lemon, peeled


1 celery stalk


2 apples


1-inch slice of ginger

To make juice: In a fruit and vegetable juicer, juice all ingredients into a tall glass. Serve immediately.

To make smoothie: Prior to blending, chop apple and discard the core; peel and chop ginger; chop celery stalk; zest and juice lemon, throwing out remaining rind. Combine all ingredients, and blend on high until smooth. Add water or ice to help thin out the smoothie.

 

Breakfast

Creamy Vegan Buckwheat Porridge

1/4 c raw buckwheat groats


1/4 c soy milk (or milk of choice)


1 c water


1/2 small banana, thinly sliced

For additional mix-in ingredients:

Cinnamon


Chopped fruit


Nut/seed butter

Grind buckwheat groats in a spice/coffee grinder for 2-3 seconds, two times. There should be some larger pieces left of the groats. In a small saucepan bring buckwheat, water, and milk to a boil and reduce heat, stirring frequently. After four minutes stir in banana and keep whisking frequently for two more minutes. Serve with cinnamon, chopped fruit, and nut/seed butter. I added a teaspoon of homemade sunflower butter.

 

Lunch

Mustard and Collard Greens Soup

3 quarts organic low-sodium vegetable broth

1 bunch mustard greens, chopped (about 2 cups)


1 bunch collard greens, chopped (about 2 cups)


1 large onion, peeled and chopped

2 tablespoons Bragg’s Liquid Aminos or low-sodium soy sauce

2 teaspoons chopped peeled fresh ginger


Salt & Pepper

Combine all the ingredients in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 20 to 30 minutes, until the vegetables are tender.

Working in batches, transfer the broth and vegetables to a blender or food processor and blend until smooth. Taste between pulses and add salt and pepper as necessary before continuing.

Serve immediately and refrigerate or freeze the remaining portion.

 

Dinner: Perfect for a Post-Workout Meal

Panko-Crusted Fish Recipe

 

 

 

 

 

 

 

 

This recipe calls for halibut, but tilapia or cod filets are equally delicious using this simple preparation.

Fish:

Olive oil cooking spray

1 1/2 tablespoons Earth Balance spread, melted

1/4 cup lemon juice

1 teaspoon garlic powder

1/2 teaspoon Kosher salt

1/2 cup panko bread crumbs

2 small halibut filets

1 tablespoon freshly chopped parsley

Kale salad:

2 cups chopped curly kale

1 teaspoon extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 tablespoon extra-virgin olive oil

Preheat the oven to 375˚F. Spray a small baking dish with cooking spray.

In a small dish, whisk melted Earth Balance, lemon juice, garlic powder, and salt well. In a separate dish, make an even layer of panko breadcrumbs. Take one halibut filet, and dip it in Earth Balance mixture. Flip the filet and dip again so both sides are covered.

Press the skinless side of the filet into panko crumbs, then place the fish skin side down on prepared baking dish. Repeat with other filet, then sprinkle both with fresh parsley. Place baking dish into the oven and cook for 13 to 15 minutes.

While that’s cooking, start the salad. Lightly drizzle chopped kale with extra-virgin olive oil, and massage kale with your hands. Keep massaging for one minute, and allow kale to sit for about three minutes. To make the dressing, mix Dijon, lemon juice, and 1/2 tablespoon extra-virgin olive oil. Add the dressing to kale and toss evenly. To serve, prepare a small bed of half the kale salad and place fish right on top. Enjoy immediately.

 

 

 

© 2012 Inspired Living, LLC

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