
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.
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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
cinnamon⅛ teaspoon
salt¾ 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
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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.
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1
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Butternut Squash and Ginger Soup
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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.
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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 saltOPTIONAL GARNISHES:
thinly sliced scallion
sesame seeds
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2
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Cauliflower and Kale Soup
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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.
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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 saltOPTIONAL GARNISHES:
freshly cracked black pepper
cilantro
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3
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Parsnip and Leek Soup
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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.
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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 salt1 teaspoon
black pepperOPTIONAL 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.
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1
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Detox Teriyaki Salmon Sheet Pan
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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.
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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
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2
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Roasted Chicken Thighs with Root Veggies
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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.
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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 pepper2 teaspoons
salt¼ cup
olive oilTO FINISH:
1 lemon,
cut into wedges
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3
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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.
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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 oil1 teaspoon za’atar
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TO SERVE:
-
¼ cup hummus
-
1 small handful arugula
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½ lemon