Lifestyle

5 Day Summer Detox Cleanse – DAY FIVE!

The time is here!  Day five!!  Eating clean this week has made a massive difference in my overall feel.  I’m waking up more refreshed (and not sleeping in past my morning workout classes), not as tired at that 2:00pm time, and I just feel better.  I made it a point to not step on the scale because I wanted this time to be for feeling better and getting a result from my health and not my weight.  I worked hard to make this happen and I’m thrilled with the results.  How did it go for you?  I’d love to hear how you did and what you’re proud of!

And can we talk about how yummy these recipes were?!  We dove right into those Vegan Nachos and everyone gushed over the Cauliflower Crust Caprese Pizza.  Those flavors were AMAZING!!

So here we are at Day Five.  Still repeating meals and using ingredients we have to save some cash but adding in a little different flavor this time.  Congrats on making it to Day Five! Now go celebrate with a big glass of water! 🙂

Breakfast – Avocado Toast

1 slice whole grain bread

1 avocado – peeled, pitted, sliced, and mashed

6 grape tomatoes, halved

1 teaspoon chia seeds

Toast bread to desired doneness. Spread mashed avocado over toast.  Add sliced tomatoes and sprinkle with chia seeds. Dive right in!! 🙂

 

Lunch – Vegan Nachos

4 cups Blue Corn Tortilla Chips

3/4 cup Vegan Queso (I purchased from Trader Joe’s)

3/4 cup cooked black beans

1 cup homemade guacamole – 1 avocado, 1/4 teaspoon sea salt, and 1 lime, juiced

3/4 cup chunky salsa

Toppings:  cherry tomatoes, fresh jalapenos, red onion, cilantro, hot sauce

Peel, pit, slice, and mash avocado.  Mix with sea salt and lime to make guacamole.  Assemble tortilla chips on a large plate.  Top with queso, black beans, guacamole, salsa, and any additional toppings you like.  Enjoy!!

 

Dinner – Turkey Lettuce Wraps

1 tablespoon olive oil

1/2 cup chopped yellow onion

1 lb lean ground turkey

1 clove garlic

Salt and pepper, to taste

2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon paprika

1/2 cup tomato sauce

1/2 cup vegetable stock

Romaine lettuce

Toppings: shredded colby jack cheese, halved cherry tomatoes, diced red onion, diced avocado, cilantro

Heat olive oil in skillet over medium heat.  Add in chopped yellow onion and saute until brown, about 2 minutes.  Add turkey and minced garlic, season with desired salt and pepper.  Cook for about 5 minutes, or until cooked through.  Add chili powder, cumin, paprika, tomato sauce and vegetable stock.  Reduce to a skimmer and cook for about 5 minutes.  Sauce will reduce down.  Serve over the Romaine lettuce leaves and add toppings.  Bon Appetit!

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