Quick & Simple Cleanse Favorites_2

Lunch

 

   Vegan Tuscan Kale Salad 

Divide ingredients among 5 mason jars. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups.   CLICK HERE

 

 


cobb salad
   Quick & Easy Mason Jar Cobb Salad 

Quick, delicious make ahead salad.   CLICK HERE

 

 


Butternut Squash Soup with Vegan Pesto    butternut squash soup

To prepare soup, preheat oven to 375° F. Halve the squash lengthwise, scoop out seeds and arrange cut side down. Lightly dress with olive oil. Bake until very tender, 40-50 minutes. When cool enough to handle, scrape out the pulp. You should have about 6 cups. Heat butter in a large soup pot over medium heat CLICK HERE

 


Dinner

salmon pesto

Salmon Pesto over Sauted Spinach

Turn broiler on-Sauté spinach in a pan with ¼ cup vegetable broth until wilted.Place 2 tbsp. of pesto on top of each salmon filet Broil salmon 3-5 minutes per side, depending on thickness  CLICK HERE

 

 


   Mediterranean Chicken 

Cut chicken breast into strips or butterfly it.  Sauté in pure virgin olive oil and sea salt and pepper for 10 minute,  until chicken is cooked all the way through, then set aside.  Using the same pan- sauté spinach until lightly wilted, add the remaining ingredients for 2 minute, until warm. Should take all of about 15 minutes! Viola!  CLICK HERE


   

spaghetti squash

Crockpot Spaghetti Squash Bolognese 

Turn on crockpot. On low it will cook for 5 hours, on high it will need 3 hours to cook. Add entire jar of sauce, veggies and ground beef/ground turkey to crockpot. Break up meat the best you can & season with a little sea salt.   CLICK HERE

 

 


   Crockpot Chicken Curry

Place coconut oil, chopped onion, sliced bell pepper, sliced chicken breast, coconut milk and curry paste in your slow cooker. Mix curry paste until combined  CLICK HERE

 

 


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