The Working Girl Detox

Many of us could use a good detox but simply don’t have the time for the full monty. Or even the half monty. Enter the Working Girl Detox—an abbreviated, streamlined version of our annual five-day goop detox, this three-day reset can really make a difference in how you feel, with much less work. Breakfast is a simple but inventive DIY instant oatmeal, lunch is a packable vegan purée soup, and dinner happens all in a single sheet pan, in around thirty minutes. Every recipe is healthy, delicious, and so easy, even the busiest person can pull it off. For at least three days.

BREAKFAST: DIY INSTANT OATS

Remember those flavored instant oatmeal packs from your childhood? This recipe is the grown-up, gooped-up version, packed with hearty grains and seeds to start your day right. There’s a base recipe, plus three ideas for delicious toppings and/or mix-ins. All work great in a Mason jar on the go: Add hot water and mix-ins right before you eat.

• 

  ¼ cup
  gluten-free instant oats

• 

  ½ teaspoon
  coconut sugar

• 

  2 tablespoons
  quinoa flakes

• 

  ½ teaspoon
  flax seeds

• 

  ½ teaspoon
  chia seeds

• 

  ½ teaspoon
  hemp seeds

• OTHER INGREDIENTS:

  ⅛ teaspoon
  cinnamon

  ⅛ teaspoon
  salt

  ¾ cup
  hot water

Combine the oats, quinoa flakes, coconut sugar, chia seeds, hemp seeds, flax seeds, cinnamon, and salt. Add the hot water, stir, and cover. Let sit for about 2 minutes. Once set, add mix-ins if desired.

MIX-INS

½ banana,
sliced



½ tablespoon
raw pepitas



2 teaspoons
tahini



¼ cup freeze-dried
strawberries



2 teaspoons
almond butter



2 teaspoons
cocoa nibs



2 teaspoons
coconut butter



1 tablespoon
chopped walnuts



2 dates,
chopped

LUNCH: VEGAN Puréed SOUPS

These puréed soups are incredibly easy and versatile. They depend on roasted vegetables as their base—it’s an easy way to add tons of deep, dynamic flavor while keeping each recipe under ten ingredients. All are ideal for making ahead and reheating and hold up well in the freezer, too. P.S. Shortcut: Use already roasted vegetables from a good supermarket salad bar or deli case.

• 1

• Butternut Squash and Ginger Soup

• Combine all the ingredients in a blender and pulse until and smooth. Transfer to a medium saucepan and warm over medium-high heat until soup comes to a bubble. Garnish with thinly sliced scallion and sesame seeds, if desired.

• 

  2 cups
  roasted butternut squash

• 

  2¼ cups
  vegetable stock

• 

  2 tablespoons
  miso paste

• 

  1 4-inch knob ginger,
  peeled and roughly chopped

• OTHER INGREDIENTS:

  1 teaspoon
  kosher salt

  OPTIONAL GARNISHES:

  thinly sliced scallion

  sesame seeds

• 2

• Cauliflower and Kale Soup

• Combine all the ingredients in a blender and pulse until smooth. Transfer to a medium saucepan and warm over medium-high heat until soup comes to a bubble. Garnish with cilantro and freshly cracked black pepper, if desired.

• 

  1 cup
  chopped kale

• 

  1 cup
  roasted cauliflower

• 

  2¼ cups
  vegetable stock

• 

  1 clove garlic,
  minced

• 

  1 cup
  roasted onion

• OTHER INGREDIENTS:

  1½ teaspoons
  kosher salt

  OPTIONAL GARNISHES:

  freshly cracked black pepper

  cilantro

• 3

• Parsnip and Leek Soup

• Combine all the ingredients in a blender and pulse until smooth. Transfer to a medium-sized saucepan and warm on medium-high heat until soup comes to a bubble. Garnish with a drizzle of good extra virgin olive oil and a squeeze of lemon, if desired.

• 

  1 cup
  roasted parsnip

• 

  2¼ cups
  vegetable stock

• 

  1 cup
  roasted leeks

• 

  1 clove garlic,
  minced

• 

  1 tablespoon
  fresh thyme

• OTHER INGREDIENTS:

  2 teaspoons
  kosher salt

  1 teaspoon
  black pepper

  OPTIONAL GARNISHES:

  extra virgin olive oil

  

  lemon

DINNER: SHEET PAN DINNERS

At the end of a long day, few of us want to prepare a complicated dinner—not to mention clean up the ensuing kitchen wreckage. That’s why we love sheet-pan dinners: easy recipes where you toss everything onto one pan and pop it in the oven.

• 1

• Detox Teriyaki Salmon Sheet Pan

• Combine first 4 ingredients in a bowl. Combine the zucchini, mushrooms, and onions in the bowl with the marinade, then scatter them over a sheet pan. Then toss the salmon in the leftover marinade and add it to the sheet pan. Bake at 425°F for 30 minutes.

• 

  ¼ cup
  tamari

• 

  10 cremini mushrooms,
  stems removed,
  sliced in half

• 

  1 tablespoon
  sesame oil

• 

  2 teaspoons
  grated ginger

• 

  1 zucchini,
  sliced into ½-inch-thick
  half-moons

• 

  1 8-ounce
  salmon fillet

• 

  ½ white onion,
  cut into quarters

• 

  2 cloves garlic,
  minced

• 2

• Roasted Chicken Thighs with Root Veggies

• Toss all ingredients together on a sheet pan. Bake at 425°F for 35 to 40 minutes, or until the internal temperature of the chicken reaches 165°F. Squeeze lemon all over the sheet pan and serve.

• 

  2 boneless skin-on
  chicken thighs

• 

  4 medium carrots,
  halved lengthwise

• 

  1 teaspoon
  dried thyme

• 

  2 shallots,
  halved

• 

  2 cups
  halved brussels sprouts

• OTHER INGREDIENTS:

  1 teaspoon
  cracked black pepper

  2 teaspoons
  salt

  ¼ cup
  olive oil

  TO FINISH:

  

  1 lemon,
  cut into wedges

• 3

• Cauliflower Steak and
  Sweet Potatoes with Za’atar

• Mix all the ingredients together and arrange on a sheet pan. Roast in the oven at 425°F for 30 minutes. Serve on top of hummus, all on a bed of arugula. Finish with a fresh squeeze of lemon.

• 

  2 1-inch-thick cauliflower steaks,
  cut from the center of the crown

• 

  ½ small red onion,
  diced into quarters

• 

  1 medium sweet potato,
  peeled and cut into 6 wedges

• OTHER INGREDIENTS:

  1 teaspoon salt

  3 tablespoons
  olive oil

  1 teaspoon za’atar

• TO SERVE:

• 

  ¼ cup hummus

• 

  1 small handful arugula

• 

  ½ lemon