The 10-Day Tummy Tox Cucumber Zingers
Ingredients:
1 cucumber, sliced
1 tbsp olive oil
Juice of 1 lemon wedge
cayenne pepper
Directions:
Cut cucumber into slices. Toss with the rest of ingredients in a bowl and serve.
Ingredients:
1 cucumber, sliced
1 tbsp olive oil
Juice of 1 lemon wedge
cayenne pepper
Directions:
Cut cucumber into slices. Toss with the rest of ingredients in a bowl and serve.
The Ten Day Tummy Tox Baked Banana Blueberry Oatmeal
Ingredients:
2 medium ripe bananas, sliced into small pieces
1 1/2 cup blueberries
1/4 cup agave or honey
1 cup uncooked quick oats
1/4 cup chopped walnuts
1/2 tsp baking powder3/4 tsp cinnamon
pinch of salt
1 cup unsweetened almond milk
1 egg
1 tsp vanilla extractDirections:Preheat oven to 375° F. Lightly spray an 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
In a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon, and salt; stir together.
In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. Pour the almond milk mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining blueberries and walnuts over the the top. Bake the oatmeal for about 30 minutes, and serve warm.
Ingredients:
2 medium ripe bananas, sliced into small pieces
1 1/2 cup blueberries
1/4 cup agave or honey
1 cup uncooked quick oats
1/4 cup chopped walnuts
1/2 tsp baking powder3/4 tsp cinnamon
pinch of salt
1 cup unsweetened almond milk
1 egg
1 tsp vanilla extractDirections:Preheat oven to 375° F. Lightly spray an 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
In a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon, and salt; stir together.
In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. Pour the almond milk mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining blueberries and walnuts over the the top. Bake the oatmeal for about 30 minutes, and serve warm.
The 10-Day Tummy Tox Almond Butter Oatmeal
Ingredients:
1 cup cooked oats
2 tbsp almond butter
1 tsp cinnamon
1 tbsp honey
Directions:
Make sure oats are warm so everything melts properly.
Combine all ingredients in a bowl and mix until well combined.
Ingredients:
1 cup cooked oats
2 tbsp almond butter
1 tsp cinnamon
1 tbsp honey
Directions:
Make sure oats are warm so everything melts properly.
Combine all ingredients in a bowl and mix until well combined.
The 10-Day Tummy Tox Spinach Scrambled Eggs
Ingredients:
2 scrambled eggs
1/2 cup frozen spinach, chopped
Directions:
Scramble eggs in a pan over medium-high heat.
Toss in spinach and combine.
Ingredients:
2 scrambled eggs
1/2 cup frozen spinach, chopped
Directions:
Scramble eggs in a pan over medium-high heat.
Toss in spinach and combine.
The 10-Day Tummy Tox Berry Pecan SaladIngredients:
6 oz fresh baby spinach
6 oz blueberries
6-8 whole strawberries, sliced
1/2 cup pecan halves
2 tbsp apple cider vinegar
1 tbsp honey
2 1/2 tsp poppy seeds
1/3 cup olive oil
sea salt and ground black pepper to taste
Directions:
For the Berry Spinach Pecan Salad:
In a large salad bowl, layer the spinach, blueberries, strawberries, pecans, and goat cheese.
Cover and refrigerate until ready to serve.
For the Poppy Seed Dressing:
In a medium mixing bowl, mix together the apple cider vinegar, honey, and poppy seeds.
Slowly drizzle in the olive oil while continuously whisking.
Season with sea salt & fresh ground black pepper to taste.
6 oz fresh baby spinach
6 oz blueberries
6-8 whole strawberries, sliced
1/2 cup pecan halves
2 tbsp apple cider vinegar
1 tbsp honey
2 1/2 tsp poppy seeds
1/3 cup olive oil
sea salt and ground black pepper to taste
Directions:
For the Berry Spinach Pecan Salad:
In a large salad bowl, layer the spinach, blueberries, strawberries, pecans, and goat cheese.
Cover and refrigerate until ready to serve.
For the Poppy Seed Dressing:
In a medium mixing bowl, mix together the apple cider vinegar, honey, and poppy seeds.
Slowly drizzle in the olive oil while continuously whisking.
Season with sea salt & fresh ground black pepper to taste.
The 10-Day Tummy Tox Chicken Avocado Salad
Ingredients
3 tbsp olive oil
1 small lime, juiced
1 tbsp cilantro
1/4 tsp sea salt
1 pound romaine lettuce
2 medium tomatoes, diced
1 cucumber, seeded and sliced
1 pound cooked chicken breast, sliced
1 avocado, cut into chunks
fresh ground pepper
Directions;
Whisk together oil, lime juice, cilantro and pepper (to taste) in small bowl.
Combine lettuce, tomatoes, and cucumber in large mixing bowl.
Toss with half of the dressing and season to taste with salt and pepper.
Divide among four plates.
Toss chicken with one tbsp of remaining dressing and place over salad.
Top with avocado chunks and drizzle with remaining dressing.
Lightly sprinkle with paprika (if desired) for the finishing touch.
Ingredients
3 tbsp olive oil
1 small lime, juiced
1 tbsp cilantro
1/4 tsp sea salt
1 pound romaine lettuce
2 medium tomatoes, diced
1 cucumber, seeded and sliced
1 pound cooked chicken breast, sliced
1 avocado, cut into chunks
fresh ground pepper
Directions;
Whisk together oil, lime juice, cilantro and pepper (to taste) in small bowl.
Combine lettuce, tomatoes, and cucumber in large mixing bowl.
Toss with half of the dressing and season to taste with salt and pepper.
Divide among four plates.
Toss chicken with one tbsp of remaining dressing and place over salad.
Top with avocado chunks and drizzle with remaining dressing.
Lightly sprinkle with paprika (if desired) for the finishing touch.
Lemon Pineapple Ice Pops
Ingredients:
1 cup diced pineapple
1/2 cup coconut milk
Juice and zest of 1 large lemonPinch of salt
2 tbsp honey
Directions:
In a blender, process all ingredients until smooth.
Divide among your popsicle molds and freeze for several hours.
Ingredients:
1 cup diced pineapple
1/2 cup coconut milk
Juice and zest of 1 large lemonPinch of salt
2 tbsp honey
Directions:
In a blender, process all ingredients until smooth.
Divide among your popsicle molds and freeze for several hours.
Avacado Lime Pops
Ingredients:
1 cup mashed avocado
1/3 cup plain Greek yogurt
Juice and zest of 2 limes
Pinch of salt
2 tbsp honey
Directions:
In a blender, process all ingredients until smooth.
Divide among your popsicle molds and freeze for several hours.
Ingredients:
1 cup mashed avocado
1/3 cup plain Greek yogurt
Juice and zest of 2 limes
Pinch of salt
2 tbsp honey
Directions:
In a blender, process all ingredients until smooth.
Divide among your popsicle molds and freeze for several hours.
White Bean Hummus and Veggies
Ingredients:
1 cup white beans
1 tbsp olive oil
2 tbsp tahini
1 lemon, juiced1 tsp cumin
1 cucumber, sliced
1 celery stalk, choppedDirections:
Add all ingredients in a food processor and blend until it reaches the desired consistency.
Dip cucumber slices and chopped celery in the hummus and enjoy!
White Bean Hummus and Veggies
Ingredients:
1 cup white beans
1 tbsp olive oil
2 tbsp tahini
1 lemon, juiced1 tsp cumin
1 cucumber, sliced
1 celery stalk, choppedDirections:
Add all ingredients in a food processor and blend until it reaches the desired consistency.
Dip cucumber slices and chopped celery in the hummus and enjoy!
White Bean Hummus and Veggies
