Week 2Breakfast Recipes

Morning Mojo: Lemon Ginger Detox
12 oz. glass water (at room temperature)

Juice of ½ lemon

Either: ½ inch knob ginger root OR pinch of cayenne pepper

Instructions:

  1. Add the lemon juice to the glass of water.
  2. If adding ginger: finely grate the ginger using a zester, and add the zest to the glass of water.
  3. If adding cayenne pepper: add a pinch of cayenne to your water.

Banana Pancakes

1 large ripe banana

2 eggs

½ tsp vanilla extract

¼ tsp ground cinnamon

1/8 tsp baking powder

Fresh fruit (optional)

Instructions:

  1. Mash the banana in a medium sized bowl.
  2. Add the eggs, baking powder, vanilla, and cinnamon and whisk together with banana.
  3. Pour about 2 Tbsp of the batter at a time onto a skillet placed over medium-low heat and cook until the bottom appears set (1 to 2 minutes).
  4. Flip with a spatula and cook another minute.
  5. Serve immediately, topped with fresh fruit or 1 Tbsp nut butter.

Detox Smoothie

Blend: 1/2 cup spinach, 1 small apple, 1/2 cup berries, 1 cup unsweetened coconut milk, and ice.

Green Smoothie

Blend:2 cups spinach, 1 small banana, 1 cup unsweetened almond or coconut milk, 1 Tbspchiaseeds, 2 scoops vanilla protein powder, and ice.

Vanilla Berry Smoothie

Blend:1/2 cup spinach, 1 Tbspchia seeds, 2 scoops vanilla protein powder, ½ cup mixedberries, 1 cup unsweetened coconut or almond milk, and ice.

Veggie Scramble

1 Tbsp coconut oil

2 eggs

½ cup sweet potato, cut into small cubes

½ cup mushrooms

½ cup spinach

Instructions:

  1. Heat coconut oil in large non-stick skillet over medium heat.
  2. Add sweet potatoes and sauté for 5-7minutes or until tender.
  3. Add mushrooms and spinach and sauté for another 2 minutes.
  4. Crack eggs into a bowl and whisk.
  5. Pour eggs into skillet with veggies.Scramble until fully cooked.

Week 2 Snack Recipes

Turkey Red Pepper Roll Ups

2 oz deli turkey

Hummus

Red bell pepper, sliced

Instructions:

  1. Spread hummus on turkey.
  2. Layer with bell pepper and roll-up.

Week 2Lunch Recipes

Chicken Taco Salad (4 servings)

4 chicken breasts

Taco seasoning (homemade at end)

4 cups romaine lettuce

2 tomatoes, diced

1 avocado, peeled and diced

1 bell pepper, diced

1/2 cup homemade mayo (below)

4 Tbsp olive oil

3 Tbsp lime juice

1/4 cup fresh cilantro, minced

Instructions:

  1. Preheat the grill to medium-high.
  2. Rub the chicken with half of the taco seasoning.
  3. Place the chicken on the preheated grill.
  4. Cook the chicken until it’s no longer pink on the inside, 10 to 12 minutes, turning as needed.
  5. Let the chicken cool down and cut into cubes.
  6. In a small bowl, add the mayo, olive oil, lime juice, and the other half of the taco seasoning. Whisk to combine.
  7. In a large bowl, toss together the lettuce, tomatoes, bell pepper, and avocado.
  8. Top the salad with the chicken and drizzle the dressing on top.
  9. Serve with cilantro sprinkled on top.

Homemade Mayo

2 egg yolks

1 cup olive oil

1 tsp Dijon

4 tsp fresh lemon juice

1 pinch of salt

Instructions:

  1. Place the egg yolks, 1 tsp of the lemon juice, the mustard and the pinch of salt inthe bowl of your food processor or blender.
  2. Start blending everything together and then start slowly drizzling the oil in.
  3. Continue pouring in the oil slowly, but steadily.
  4. Your mayonnaise should be quite thick when all the oil is incorporated and you can then add the remaining lemon juice and blend it in with the mayonnaise.

Cabbage Avocado Salad with Shrimp

1 cup red cabbage, shredded

1 small red apple, thinly sliced

1 celery stalk, finely chopped

2 Tbsp walnuts, chopped

1 Tbsp fresh lemon juice

1 Tbsp apple cider vinegar

½ avocado, mashed

Sea salt & black pepper to taste

6 cocktail shrimp, chopped

Instructions:

  1. Mix together cabbage, apple, celery and walnuts in a bowl
  2. In a separate bowl, whisk together lemon juice, apple cider vinegar, and mashed avocado.
  3. Drizzle dressing over salad.
  4. Top with shrimp.
  5. Sprinkle with salt and pepper to taste.

Chicken Cabbage Salad with Almond Butter Dressing (4 servings)

2 cups pre-cooked chicken, shredded

4 cups Napa cabbage, shredded

2 carrots, julienned

1 cucumber, sliced

1 red pepper, sliced

2 green onions, sliced

Almond butter dressing:

⅓ cup almond butter

1 garlic clove, minced

1/2 Tbsp fresh ginger, minced

1/2 tsp red pepper flakes

2 Tbsp white wine vinegar

Juice of one lime

2 Tbsp coconut aminos

2 Tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

Instructions:

  1. Combine all ingredients for the dressing in a bowl. Stir until well combined. Season to taste.
  2. Combine all the ingredients for the salad in a salad bowl and toss gently.
  3. Drizzle the dressing on top, toss, and serve.

Tuna Lettuce Wrap

1 can wild tuna, drained

½ avocado, peeled and diced

1/3 cup celery, finely chopped

1 ½ Tbsp green onions, finely chopped

3 Tbsp lemon juice

Sea salt & black pepper to taste

Romaine lettuce leaves for serving

Instructions:

  1. Mix all ingredients together.
  2. Serve in lettuce leaves

Week 2Dinner Recipes

Turkey & Spaghetti Squash with Tomato - Basil Sauce

1 spaghetti squash

1 lb ground turkey

2 garlic cloves, minced

3 cups diced tomatoes (or canned)

1/2 cup chopped fresh basil, divided

Sea salt and pepper to taste

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet. Bake at 350° for 45-60 minutes or until tender.
  3. Cook turkey in a saucepan over medium heat. Add garlic about half way through.
  4. Add tomatoes (and a bit of water if there isn’t much tomato juice); bring to a simmer. Cook for 15 minutes. Remove from heat; stir in 1/3 cup basil.
  5. Cool squash until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands.
  6. Top squash with turkey, tomato, basil mixture.
  7. Top with remaining basil for garnish.
  8. Note: Can use canned diced tomatoes or a tomato sauce if you prefer it to be saucier.

Orange Glazed Salmon (4 servings)

4, 5 oz wild salmon fillets, skin-on

Juice and zest of 1 orange

2 Tbsp pure maple syrup or raw honey

2 tspDijon mustard

2 garlic cloves, minced

Sea salt and freshly ground black pepper

Instructions:

  1. Preheat oven to 400 F.
  2. In a bowl, whisk together orange juice and zest, maple syrup, mustard, garlic, and sprinkle with salt and pepper.
  3. Place salmon on baking dish skin side down, and brush the salmon with the orange mixture.
  4. Bake the salmon 12 to 15 minutes, or until salmon easily flakes with a fork.

Garlic Roasted Green Beans (4 servings)

1 Tbsp olive oil

4-5 cloves garlic, diced

4 cups green beans, trimmed

Sea salt and black pepper to taste

Instructions:

  1. Add olive oil to frying pan over low heat.
  2. Add diced garlic.
  3. Add green beans, simmer and cover (stir frequently).
  4. Roast until slightly crisp.
  5. Add salt and pepper to taste

Taco Salad (serves 4)

1 lb ground beef

Taco seasoning (below)

Lettuce, spinach, or mixed greens

4 small tomatoes

Green onions

1 avocado

Salsa

Instructions:

  1. Brown beef in a large skillet.
  2. When beef is cooked add 1/2 cup water and taco seasoning.
  3. Simmer for 5-8 minutes.
  4. Layer greens, tomatoes, onion, avocado, taco meat, and use salsa for dressing.

Taco Seasoning

1 T chili powder
1 1/2 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2tsp paprika
1/4 tsp red pepper flakes (more if you want it spicy)
1/4 tsp oregano
Add all ingredients to 1 lb of browned hamburger with about 1/2 cup water.

Simmer for 3-5 minutes and serve.