Wellness

Detox Guide

Illustrations by Annalena Aron


The Working Girl Detox

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We’re total health nuts at goop, true, but we’re also pragmatists—and many of us (like you) are really busy. While an impressive number of staffers do the full January Detox every year, many among us can’t find the time to cook breakfast, lunch, and dinner from scratch for five days in a row. So we put together this easy, three-day meal plan to help kick-start a healthier 2018, doable for even the busiest among us.

Each meal starts with one simple base—chia pudding for breakfast, a collard wrap for lunch, and cauliflower rice for dinner—that we jazz up with different toppings and fillings each day. We got the idea (and the cauliflower bowl recipes) from our resident nutritionist Shira Lenchewski, M.S. R.D.’s, brilliant new book The Food Therapist, which is full of delicious, good-for-you, working-girl-friendly recipes, as well as tips and tools for creating and maintaining a healthy relationship with food. So, throw together a triple batch of chia pudding, make (or buy) some cauliflower rice, and get ready for three days of delicious, totally approachable, detox-friendly food.

BREAKFAST: Chia Pudding, 3 Ways

  • THE BASE:
    ¼ cup chia seeds + 2 teaspoons coconut sugar + ¾ cup coconut milk Chia pudding is a perfect workday breakfast—not only can it be made ahead (multiply this recipe by three and you’re set for the week), but it goes with just about any toppings and mix-ins you could dream up.

  • 1

    The
    AB&B

    A riff on a PB&J, this protein-and-antioxidant-packed breakfast will keep you full until lunch.

  • ¼ cup blueberries

  • 1 tablespoon
    almond butter

  • pinch of
    cardamom

  • pinch of
    cinnamon

  • 2

    The
    NOT-TELLA

    Reminiscent of everyone’s favorite chocolate-hazelnut spread, this cleaned-up chia pudding is sweet, salty, and kind of feels like you’re treating yourself to dessert for breakfast.

  • 1 tablespoon
    cacao nibs

  • pinch of
    flaky salt

  • 2 tablespoon
    chopped toasted hazelnuts

  • 1 tablespoon
    coconut nectar

  • 3

    The
    TROPIC

    Light and refreshing, this combo will give you warm-weather feels no matter how cold it is outside.

  • 1 teaspoon
    fresh grated ginger

  • ¼ cup
    fresh mango

  • ½ teaspoon
    grated lime zest

  • 2 tablespoons
    toasted coconut

LUNCH: COLLARD WRAP, 3 WAYS

  • THE BASE: collard wraps
    There’s nothing more grab-n-go-friendly than a wrap, and we’ve got a perfect detox wrap-hack for you. Buy one organic rotisserie chicken and 1 hearty-looking bunch of collards, then make these three delicious and filling variations.

  • 1

    The
    GREEK

    Everything you love about a Greek salad, minus the feta (and a lot more portable).

  • 2 tablespoons
    hummus

  • 6 pitted
    Kalamata olives

  • ½ chicken breast,
    sliced

  • a few thin slices of
    red onion

  • ½ a diced
    Persian cucumber

  • 2

    The
    CLUB

    Crunchy, creamy, and delightfully salty, you’ll make this collard club even when you’re not detoxing. Mix the Vegenaise, grated garlic clove, and lemon juice together to make a quick and easy “aioli.”

  • 2 pieces cooked
    turkey bacon

  • a squeeze of
    lemon

  • ⅓ cup
    shredded lettuce

  • ½ clove garlic,
    minced or grated

  • ½ chicken breast,
    sliced

  • ¼ avocado,
    sliced

  • 2 tablespoons
    garlic Vegenaise

  • 3

    The
    SATAY

    Once you make this satay sauce you’ll want to slather it on everything.

  • 4 sprigs
    cilantro

  • 2 tablespoons
    SunButter satay sauce

  • ¼ cup
    grated carrot

  • ¼ cup sliced
    snap peas

  • ½ chicken breast,
    sliced

DINNER: CAULI BOWL, 3 WAYS

  • THE BASE: 2 cups cauliflower rice
    Dinnertime can be tough when you’ve just gotten through a full workday (and a gruelng commute)—cauliflower rice to the rescue! Simply grate or food process some cauliflower (or buy it frozen and pre-riced) and you’re halfway to the finish line. Shira Lenchewski, M.S., R.D.’s recipes serve two, but can be easily halved.

  • 1

    Bibimbap
    Style

    Heat the oil in a sauté pan over high heat. Add the cauliflower, coconut aminos, and rice vinegar, and sauté until the cauliflower starts to lightly brown, 3 to 5 minutes. Mix in the scallions and salt to taste. Divide into desired servings and garnish with hot sesame oil, sesame seeds, carrots, and kimchi.

  • 2 tablespoons
    coconut aminos

  • pinch of sea salt

  • 2-3 tablespoons
    sesame seeds

  • 3 tablespoons
    extra virgin olive oil

  • ½ cup kimchi

  • 5 scallions,
    chopped (white part only),
    about ¼ cup

  • 2-3 tablespoons
    hot sesame oil

  • ½ carrot,
    julienned or sliced
    into matchsticks

  • 2 tablespoons
    rice vinegar

  • 2

    Mexi-Cali
    Style

    Heat the oil in a sauté pan over high heat. Add the cauliflower, cabbage, scallions, and lime juice, and sauté until the cauliflower starts to turn lightly brown, 3 to 5 minutes. Salt to taste. Divide into desired servings and garnish with avocado, salsa, and pepitas.

  • 3 tablespoons
    extra virgin olive oil

  • 1½ tablespoons
    fresh lime juice
    or juice of 1 lime

  • pinch of sea salt

  • 5 scallions,
    chopped (white part only),
    about ¼ cup

  • 1 tablespoon
    pepitas

  • 1 avocado,
    cubed

  • ¼ cup salsa

  • 1 cup purple cabbage,
    chopped (about ¼ pound)

  • 3

    Curry
    STYLE

    First make the curry sauce. Heat the ghee in a saucepan over medium-low heat. Add the garlic, ginger, and curry paste, stirring constantly for about 30 seconds. Add the coconut milk, lime juice, and fish sauce and increase the heat to high to bring the sauce to a boil. Cook on high heat for about 3 to 5 minutes, or until fragrant, stirring constantly.

  • 1½ teaspoons
    lime juice

  • 1 tablespoon
    ghee

  • 2 teaspoons
    red curry paste

  • ½ cup
    full-fat
    coconut milk

  • ½ clove garlic,
    minced or grated

  • 1½ teaspoons
    fish sauce

  • 1½ teaspoons
    fresh ginger, grated

To make the rice, heat the ghee in a sauté pan over high heat. Add the cauliflower and sauté until lightly brown, 3 to 5 minutes. Add the snap peas and peppers and sauté for 1 minute. Divide into desired servings and garnish with the curry sauce and cashews.

  • ½ bell pepper, sliced thinly
    (about ½ cup)

  • 2-3 tablespoons
    ghee

  • ¼ cup
    roasted cashews

  • 1 cup
    whole snap peas




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