5 Day Summer Detox - DAY FOUR! ⋆ Growing Up Kemper

Ya’ll! Going to dinner with a girlfriend and not ordering wine may be single-handedly my largest accomplishment to date. I felt like I was cheating on my sweet Cab with ice water, and neither one of us were happy. BUT…I woke up this morning more refreshed and ready for the day. I know what I would have felt like if I cheated and sipped on a glass of wine (or bottle) while chatting into the wee hours. Gimme two claps and a Ric Flair for me! Whooo!! 🙂

We are going to repeat a breakfast smoothie from Tuesday to save some major money and use the produce we have on hand. It pains me every time I have to toss a brown avocado or wilted lettuce. It’s not cheap to buy healthy and fresh, so let’s use it before we lose it!

Lunch today is my absolute favorite sandwich I’ve ever made. The goat cheese adds the perfect weight to this sandwich that makes you feel full after even just half! Fresh and filling…delish!!

Breakfast – Green Smoothie

1 scoop protein powder – I use Vega, a plant-based protein powder

1/2 cup ice

1/2 frozen banana – makes for more of a smoothie consistency, but a room temperature banana will do the trick in a pinch

1/2 cup almond milk

1/2 cup water

2 handfuls spinach or kale

Put all ingredients in the blender and blend well. Enjoy!

Lunch – Cucumber and Avocado Sandwich

2 slices of whole grain bread

1 tablespoon herbed goat cheese, room temperature to spread

Romaine lettuce

1/2 large cucumber – peeled and sliced

1/2 large avocado – pitted, peeled, and sliced

1 teaspoon lemon juice

Salt and pepper, to taste

Additional toppings (optional): Alfalfa sprouts, cherry tomatoes

Spread goat cheese on one slice of bread. Top with cucumber slices and avocado. Drizzle lemon juice over vegetables and add salt and pepper, to taste. Top with alfalfa sprouts and cherry tomatoes, if desired. Top with second slice of bread, slice sandwich in half, and eat, eat, eat!!

Dinner – Chicken Salad with Lemon Quinoa

Lemon Quinoa:

1/2 cup dry quinoa

1 cup vegetable stock

Salt, to taste

Juice from 1/2 a lemon

Chicken:

2 boneless, skinless, chicken breasts

1 tablespoon olive oil

2 tablespoons balsamic vinegar

Juice of 1/2 a lemon

1 teaspoon garlic powder

Salad:

Romaine lettuce

Grape tomatoes

Kalamata olives

Red Onion

Feta cheese

Parsley

Olive oil

Balsamic vinegar

Cook quinoa in vegetable stock, lemon juice, and salt according to package directions. Let cool as you prepare the remainder of the salad.

Create your salad by chopping romaine lettuce, grape tomatoes, kalamata olives, red onion, parsley and feta cheese, and adding to a large bowl. Set aside.

Season chicken breasts with garlic powder, lemon, and balsamic vinegar. Over medium to medium high heat, add olive oil to a skillet. Add in seasoned chicken. Cook for about 6-8 each side until no longer pink on the inside.

Slice chicken into strips. Add to the top of your assembled salad. Top with cooked and cooled quinoa. Drizzle salad with olive oil and balsamic vinegar for dressing. Enjoy all the flavors!

Read full details on: Cafe Delites and image courtesy of Cafe Delites