Exercise your mind and body

Juice Cleanse and Detox


Hi all,

These past 2 weeks we’ve been on a family vacation, we had a great time swimming, sight seeing and visiting family.  I made mostly good low carb food choices but at times I just had to go with the flow.  So my reason for trying a juice cleanse, it just to cleanse my body and get back to a fresh start.  I’ve done some research and there are some very strict juice cleanses but the one I’m doing is more flexible.  The first day was horrible since I cannot have any coffee and even though I only have 2-3 cups of coffee a day I had the worst headache from caffeine withdraws, Day 2 was bearable and not so intense.  Today I’m on day 3 and just finished my morning Spinach Coconut Banana Smoothie and a glass of hot lemon water.  I made a few changes, for the Fat Flush soup, I didn’t have any Black beans so I made a lentil soup instead.  Be sure to drink plenty of water while completing the cleanse and detox.  It’s recommended to drink six 8 ounce glasses per day of  water. Flavored or sweetened water is not recommended. No caffeine, dairy or meat.

I did this for 4 days and I lost 3 pounds 🙂

 


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 Here’s the cleanse and below are the recipes.

Wake-up Drink Recipe – Drink daily and prepare fresh daily.
Lemon Ginger Detox Drink

Breakfast Recipe Options – Drink daily and prepare fresh daily.
Mean Green Juice Recipe
Coconut Milk Smoothie

Mid-Morning Snack – Prepare fresh.
Vegetables & Nuts – Cut up veggies the night before.

Lunch Recipe
Garden Salad with Lemon & Oil Dressing

Mid-Afternoon Snack Recipe Options
Green Bean and Zucchini Salad
Vegetables & Nuts 
Mean Green Juice Recipes

Dinner – Eat daily and prepare once to last three days.
Fat Flushing Soup

Before Bed – Drink daily and prepare fresh daily.
Chamomile Tea

Recipes

Lemon Ginger Detox Drink

Ingredients
1 12-ounce glass water, at room temperature
Juice of 1/2 lemon
1/2 inch knob of ginger root

Preparation
Add the lemon juice to the glass of water. Finely grate the ginger by using a zester, add to the glass of water. I prefer to drink this as a tea by adding boiling water.

Coconut Milk Smoothie

Ingredients
1 cup lite coconut milk, canned coconut milk is recommended
1 banana
2 cups raw spinach

Preparation
Place all ingredients in a blender and blend until smooth.

Green Juice Fruity #1

Ingredients:
1/2 pear
1/2 green apple
1 handful spinach
1 handful parsley
2 celery stalks
1/2 cucumber
1 small piece ginger
1 slice of papaya

Green Juice Veggie #2

Ingredients:
1 handful of spinach
3 stalks of celery
1 small handful of parsley
1 small bunch of dandelion greens
1 small bunch of watercress leaves
3 leaves of green kale
2 bartlett pears
¼ lemon
½ cucumber

Snack

Enjoy this snack in the mid-morning or mid-afternoon.  Snacking on veggies & nuts are perfect for preventing hunger pains and staying on track with your healthy eating plan.

Garden Salad with Lemon and Oil Dressing

Makes  2 salads -Serving Size: 1 1/2 cups

Ingredients
Salad

1 cup spinach, torn into bite size pieces
1/2 avocado, chopped (refrigerate the other half for another salad) (optional)
1/3 red onion thinly sliced (refrigerate the remaining 2/3 for another salad)
1/2 cucumber, sliced
1 carrot, grated
8 almonds, sliced
1 cup sprouts
1/2 cup fresh parsley
1 tomato, diced
1 cup (chopped) roasted chicken breast, optional

Dressing
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon black pepper
Sea Salt to taste

Preparation
Add the salad ingredients to a large bowl and toss to combine.  In a small jar add dressing ingredients and shake, drizzle over salad.  I’ve doubled the recipe to last for a few more salads.

Note: It’s easy to prepare this salad for tomorrow’s lunch by simply preparing your veggies the night before and adding to separate zip-lock bags. When it’s time for lunch, toss all the veggies in a bowl, add almonds and drizzle with dressing.

Fat Flushing Soup

Yields: 8 servings | Serving Size: 1 cup | Calories: 137 

Ingredients
1 medium sweet potato, peeled and cut into 1″ cubes

(optional, 1 medium zucchini sliced into 1″round pieces)
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
1 clove garlic, minced
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
2 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt added)
4 cups baby spinach, loosely packed

Preparation

Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes.
Serve and enjoy! (1 Serving Per Night During if doing the 3 Day Cleanse & Detox)

Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.
Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.

Green Bean and Zucchini Salad

Yields: 4 servings | Serving Size: 3/4 cup 

Ingredients
2 teaspoons extra-virgin olive oil

1 cup broken green beans, remove strings
1 zucchini, sliced
1/2 cup sprouts
8 almonds, sliced
2 cloves garlic, minced
Juice of 1/2 lime or lemon
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
Sea salt to taste

Preparation

Combine all ingredients in a medium skillet, saute over medium heat just until heated thru, about 5 minutes. This side salad also makes a yummy afternoon snack, either hot or cold. Drizzle with additional lime juice and serve. For added protein sever over a bed of quinoa.

Veggies raw sticksRaw Veggie Sticks

Nuts.Picture-1Nuts

Chamomile tea

Chamomile Tea

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