So in 2 days I’m starting my 7-Day Healthy Cleanse as part of my Prove it Challenge. I’ve done this Cleanse before – meaning I’ve used these products before. But I haven’t really done the Cleanse RIGHT. I’ve cheated.
This time I’m DETERMINED to do it right. I won’t cheat. I’ll eat fruits and vegetables that are approved for the Cleanse. I won’t eat soy. I won’t eat nuts. I definitely need help! Shaklee provides a LOT of support, and part of the support is a long list of suggested Cleanse recipes.
I was poring through the lists of approved Cleanse recipes to get ideas for low-carb, veggie and fruit recipes for breakfast, lunch, dinner and snacks. I know if I let myself get overly hungry it is going to be MUCH harder to stick to it and stay away from the no-no foods.
Here are the three Cleanse recipes I’m most excited to try, and most likely to keep using beyond the Cleanse.
Sweet Potato Breakfast Hash
- 1 Tbsp. Olive Oil
- 1 Tbsp. rosemary
- ½ red onion
- 1 clove garlic, minced
- 1 sweet potato
- 1 jalapeno (optional)
- 2 bell peppers
- 2 green onions
Heat olive oil in a large skillet over med-high heat. Add diced sweet potato, cover and let cook for approximately 10 minutes or until it begins to soften, stirring occasionally.
While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet. Dice bell peppers, jalapeno, green onion and rosemary (if using fresh) and add to skillet. Cover and let cook for approximately 5 minutes, or until sweet potato is tender. Enjoy!
Tomato Bisque Soup
- 2 (28-oz.) cans whole tomatoes, drained of their juices
- 4 Tbsp. olive oil
- 4 carrots, peeled and chopped
- 2 shallots, quartered
- Freshly cracked pepper
- ½ tsp. crushed red pepper flakes
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 (28-oz.) can crushed fire roasted tomatoes
- 1 cup + 2 Tbsp. low-sodium vegetable broth
Preheat oven to 400 °F. In a mixing bowl, combine drained whole tomatoes, carrots, shallots, and 1 Tbsp. of the olive oil, and toss to coat. Season vegetables with pepper and place on a baking sheet. Roast until caramelized, about 30 minutes.
Heat a soup pot over medium heat. Add remaining olive oil and allow to warm. Add crushed red pepper flakes and garlic and sauté for 1 minute. Add tomato paste and cook for 1–2 minutes, then add 2 Tbsp. of vegetable broth. Cook another 2 minutes. Add roasted vegetables, crushed tomatoes, and remaining vegetable broth.
Season with pepper and simmer for 15 minutes. Purée the soup with an immersion blender until uniform in texture. Add more vegetable broth to adjust consistency if desired.
Cilantro Lime Cauliflower Rice
- 1 medium head (about 24 oz.) cauliflower, rinsed
- 1 Tbsp. extra-virgin olive oil 2 garlic cloves
- 2 scallions, diced
- Pepper to taste
- 1-½ limes
- ¼ cup fresh chopped cilantro
Remove the core and let cauliflower dry completely. Coarsely chop into florets. Place half the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous—don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Heat a large sauté pan over medium heat. Add olive oil, scallions, and garlic and sauté about 3 to 4 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower “rice” to the pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Remove from heat and place in a medium bowl, and toss with fresh cilantro, lime juice, and pepper to taste.
I LOVE to cook but don’t usually make much time for it. I think one of the things I’m looking forward to with these Cleanse recipes is the opportunity to be more creative and intentional with my food! One thing is for sure – I’ll be eating healthy, and eating well 🙂
QUESTION: Do you have a favorite low-carb grain-free vegan recipe you can share with me?