Here are some of the things we ate while on the cleanse with actual pictures and how to prepare it. All dishes are cooked with NO salt, NO butter, NO preservatives, and 100% natural ingredients
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Roasted Shrimp with carrots and broccoli
1 lb shrimp shelled, thawed and deveined
2 large carrots peeled and cut into 1 inch pieces
1 large head broccoli cut into medium pieces
1 lemon
1 TB chili powder divided
2 garlic cloves minced
Mural of Flavor seasoning salt-free (blend of dried shallots, onion, lemon peel, orange peel and chives Olive oil Pepper to taste
Preheat oven to 425
In a small bowl combine garlic, zest of the lemon, 1 teaspoon seasoning blend 1/4 cup olive oil and shrimp. Toss to coat and set aside.
On a large baking sheet add all of the carrots, reamaining chili powder, a grind of black pepper and sprinkle with seasoning blend. Add olive oil to coat carrots (a few tablespoons). Cut the lemon that was zested and put on the baking sheet. Roast in the oven for 10 minutes. After 10 minutes is up pull out of the oven and add the broccoli, at this point if the pan has absorbed all of the olive oil add more and mix with broccoli. Now it is back in the oven for 10 more minutes. When time is up pull out of the oven and add the shrimp for 10 additional minutes turning shrimp halfway through. When shrimp are cooked through pull out of the oven and squeeze the lemon over the shrimp, carrots and broccoli.
2 large carrots peeled and cut into 1 inch pieces
1 large head broccoli cut into medium pieces
1 lemon
1 TB chili powder divided
2 garlic cloves minced
Mural of Flavor seasoning salt-free (blend of dried shallots, onion, lemon peel, orange peel and chives Olive oil Pepper to taste
Preheat oven to 425
In a small bowl combine garlic, zest of the lemon, 1 teaspoon seasoning blend 1/4 cup olive oil and shrimp. Toss to coat and set aside.
On a large baking sheet add all of the carrots, reamaining chili powder, a grind of black pepper and sprinkle with seasoning blend. Add olive oil to coat carrots (a few tablespoons). Cut the lemon that was zested and put on the baking sheet. Roast in the oven for 10 minutes. After 10 minutes is up pull out of the oven and add the broccoli, at this point if the pan has absorbed all of the olive oil add more and mix with broccoli. Now it is back in the oven for 10 more minutes. When time is up pull out of the oven and add the shrimp for 10 additional minutes turning shrimp halfway through. When shrimp are cooked through pull out of the oven and squeeze the lemon over the shrimp, carrots and broccoli.
Mexican Shrimp Salad
Dressing: In a blender add 1/2 cup cilantro, 1/4 cup olive oil, garlic clove, 1/2 tomato cut into pieces, 4 slices onion rough chop, pinch mexican oregano, juice of 1/2 of a lemon and black pepper.
Pico de Gallo- tomato, red onion, cilantro, lemon juice and serrano peppers (seeds and ribs discarded).
Shrimp thawed, shelled and deveined. Toss in a pan with olive oil, garlic and a sprinkle of chili powder.
Salad base was spring mix and avocado.
Balsamic Chicken with Grilled Veggies
4 Boneless Skinless Chicken Breasts
1/2 Cup Balsamic Vinegar
2 TB Mrs Dash Salt Free Herb Seasoning
Olive Oil
In a small sauce pan over medium/low heat reduce balsamic vinegar by half. This should take about 15 minutes. While reducing vinegar, preheat grill or grill pan to medium. Sprinkle chicken liberally with seasoning. Grill chicken about 5 to 7 minutes per side. Check one breast to make sure that chicken is cooked through. Brush chicken on one side with reduced vinegar flip and brush opposite side.
Grilled Veggie Recipe below.
Grilled Veggies
Any veggies you like. Here we used mushrooms, onions, aparagus and zuchinni. They are brushed with olive oil and grilled. When we pulled them off we sprinkled with pepper and lemon juice.
Lemon Parsley Vinaigrette
perfect for any salad!!
This makes about 1/2 cup
2 TB Lemon Juice
2 TB Dijon Mustard
2 TB White Wine Vinegar
2 TB Parsley Chopped
1/4 Cup Extra Virgin Olive Oil
Pepper to taste
Combine lemon juice, mustard and vinegar and a few grinds of black pepper in a bowl. Once mixed, whisk in olive oil until emulsified. When all combined, stir in parsley and drizzle on salad.
This makes about 1/2 cup
2 TB Lemon Juice
2 TB Dijon Mustard
2 TB White Wine Vinegar
2 TB Parsley Chopped
1/4 Cup Extra Virgin Olive Oil
Pepper to taste
Combine lemon juice, mustard and vinegar and a few grinds of black pepper in a bowl. Once mixed, whisk in olive oil until emulsified. When all combined, stir in parsley and drizzle on salad.
Easy Simple Breakfast to bring to work
bowl of fruit
Tangerines
Bag of mixed nuts
Carrots and hummus
Tangerines
Bag of mixed nuts
Carrots and hummus
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