It’s Humpday!! You made it!! Almost there…don’t give up! Here I am giving myself a pep talk to make it through and you’re probably rock starring this summer detox! 🙂 Keep it going and you’re going to feel so much better!
I mentioned on the introduction page that a lot of these recipes are going to use the same ingredients or even repeat, so here we go at Day Three, and we are going to do the same breakfast as Monday. Saves some major $$$ this way!
Keep going. I’m so proud of you. Let’s get ourselves rejuvenated and refreshed for all that summer still has to offer!!
Breakfast – Strawberry and Peanut Butter Overnight Oats
1 cup oats
2 tablespoon peanut butter (or almond, cashew, sunbutter, etc.)
1/2 cup strawberries, chopped
1 cup unsweetened almond milk
Toppings: Cinnamon, strawberries, banana, granola
Chop banana and strawberry.
Combine all ingredients in a bowl until mixed well. Seal and place in refrigerator for up to 3 days.
Top with your favorite ingredients and enjoy!!
Lunch – Whole Foods Detox Salad
So I’m going to totally cheat on this one. This isn’t going to be a homemade recipe, but one you can pick up so easily at your Local Whole Foods Market. Here’s my thought here: If the recipe is A.) Difficult B.) Too many ingredients and C.) Those ingredients cost more than the salad at Whole Foods, then we scratch the recipe and go buy it from our favorite Health Food store! 🙂
Dinner – Cauliflower Crust Caprese Pizza
Mozzarella Pearls – halved
About 10 Cherry Tomatoes – halved
Fresh Basil – chopped
1 1/2 cups shredded mozzarella
1 teaspoon oregano
1/2 teaspoon garlic powder
Pepper, to taste
Balsamic Vinegar to drizzle
Preheat oven to 400 degrees. While preheating, cut cauliflower head into small pieces. Put pieces into your food processor and pulse until it’s riced. Place in a microwave safe bowl and heat in your microwave for 8 minutes on high. Let cool and then lay out on cheesecloth or linen towel. Squeeze several times to release extra moisture from the cauliflower.
In a separate mixing bowl, beat two eggs. Add your cooled, riced cauliflower and 1 cup of your shredded mozzarella cheese. Add in the oregano, garlic powder, and pepper. Mix well.
Push your cauliflower crust onto a greased or parchment paper cookie sheet into the desired shape and thickness of your pizza crust. Sprinkle your remaining 1/2 cup of shredded cheese. Bake about 20 minutes in the oven until the edges start to crisp and turn a light golden brown.
Assemble your halved grape tomatoes and mozzarella pearls on the crust as you would pizza toppings. Top with your chopped basil. Put back in the oven for about 8-10 additional minutes. When cheese is melted, take out, and drizzle with balsamic vinegar. Slice up and dive right in!