It’s Black Friday! Did you go out and shop like a maniac?
We did not. Pretty relaxing day here actually 🙂
As far as my Thanksgiving meal, it was healthy (no gluten or dairy), but…I did indulge a bit and had more food than I’d like in general, as well as sugar. Blah. Nothing leaves me feeling more bloated or “meh” than sugar.
So, I did some intermittent fasting (which I do several days during the week anyhow, but today was much needed), some smoothies and juices and the below meals. And voila! New woman! Ok, not really but…I do feel better!
I’m happy to share my recipes with you all as well as let you know that the doors are open to the FREE 5 day Real Food Holiday Cleanse. What is this you ask? Well, I’ve partnered up with a friend (Denise Loutfi of BzHealthyMama) to bring you this fabulous 5 day program which includes full recipes, shopping list, daily support in a private Facebook group and over $200 worth of prizes. We’re pretty stoked! You can learn more about that HERE.
And for now…my 24hr REBOOT recipes!
BERRY SPLASH SMOOTHIE
Makes 1 serving
1 cup hemp milk, coconut milk, or almond milk
1 cup frozen berries
1 large handful of spinach or kale
1 tablespoon ground flax seeds
1/4 teaspoon cinnamon
1 splash vanilla extract
*Feel free to add some extra protein, such as a collagen or plant-based powder.
24HR REBOOT SALAD
Makes 2 servings
2 cups spinach
juice of 1/2 lemon
1 apple, chopped
1/4 cup pumpkin seeds
1/4 cup fresh berries of your choice
2 tablespoons fresh parsley
1/4 cup diced red onion
sea salt and pepper, to taste
In a large serving bowl, add the spinach, the lemon juice, and your favorite dressing with a dash of sea salt. Massage until the spinach starts to soften and wilt, 2 to 3 minutes. Top with apples, pumpkin seeds, berries, onions, and parsley. You can also add an animal or non-animal protein if you would like.
GRILLED CHICKEN BOWL (Adapted from a recipe by Ina Garten)
Makes 3 to 4 servings
1/3 cup lemon juice, freshly squeezed
1/3 cup extra virgin olive oil
1 teaspoon Celtic sea salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons fresh thyme
1 pound boneless chicken breasts, halved and skin removed
1 head romaine lettuce, remove bottom and chop
2 large carrots, grated or julienned
In a medium bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme to make a marinade. Place chicken breasts in a 9×13-inch baking dish, then pour the marinade over chicken, and refrigerate for 2 hours or overnight for a full burst of flavor. Heat grill, and cook chicken breasts for 10 minutes on each side until cooked through. Cool chicken, and cut diagonally into 1⁄2-inch thick slices.
Place romaine on a serving platter, and then top with julienned carrots and sliced chicken.
If you’re looking for more than 24hrs, I’ve got a free 5 day Gut Reset HERE that you are welcome to!