Food

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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.

  • diy instant oats

    ¼ cup
    gluten-free instant oats

  • diy instant oats

    ½ teaspoon
    coconut sugar

  • diy instant oats

    2 tablespoons
    quinoa flakes

  • diy instant oats

    ½ teaspoon
    flax seeds

  • diy instant oats

    ½ teaspoon
    chia seeds

  • diy instant oats

    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

  • diy instant oats

    ½ banana,
    sliced

  • diy instant oats

    ½ tablespoon
    raw pepitas

  • diy instant oats

    2 teaspoons
    tahini

  • diy instant oats

    ¼ cup freeze-dried
    strawberries

  • diy instant oats

    2 teaspoons
    almond butter

  • diy instant oats

    2 teaspoons
    cocoa nibs

  • diy instant oats

    2 teaspoons
    coconut butter

  • diy instant oats

    1 tablespoon
    chopped walnuts

  • diy instant oats

    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.

  • Butternut Squash and Ginger Soup

    2 cups
    roasted butternut squash

  • Butternut Squash and Ginger Soup

    2¼ cups
    vegetable stock

  • Butternut Squash and Ginger Soup

    2 tablespoons
    miso paste

  • Butternut Squash and Ginger Soup

    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.

  • Cauliflower and Kale Soup

    1 cup
    chopped kale

  • Cauliflower and Kale Soup

    1 cup
    roasted cauliflower

  • Cauliflower and Kale Soup

    2¼ cups
    vegetable stock

  • Cauliflower and Kale Soup

    1 clove garlic,
    minced

  • Cauliflower and Kale Soup

    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.

  • Parsnip and Leek Soup

    1 cup
    roasted parsnip

  • Parsnip and Leek Soup

    2¼ cups
    vegetable stock

  • Parsnip and Leek Soup

    1 cup
    roasted leeks

  • Parsnip and Leek Soup

    1 clove garlic,
    minced

  • Parsnip and Leek Soup

    1 tablespoon
    fresh thyme

  • OTHER INGREDIENTS:

    2 teaspoons
    kosher salt

    1 teaspoon
    black pepper

    OPTIONAL GARNISHES:

    extra virgin olive oil

    Parsnip and Leek Soup

    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.

  • Detox Teriyaki Salmon Sheet Pan

    ¼ cup
    tamari

  • Detox Teriyaki Salmon Sheet Pan

    10 cremini mushrooms,
    stems removed,
    sliced in half

  • Detox Teriyaki Salmon Sheet Pan

    1 tablespoon
    sesame oil

  • Detox Teriyaki Salmon Sheet Pan

    2 teaspoons
    grated ginger

  • Detox Teriyaki Salmon Sheet Pan

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

  • Detox Teriyaki Salmon Sheet Pan

    1 8-ounce
    salmon fillet

  • Detox Teriyaki Salmon Sheet Pan

    ½ white onion,
    cut into quarters

  • Detox Teriyaki Salmon Sheet Pan

    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.

  • Roasted Chicken Thighs with Root Veggies

    2 boneless skin-on
    chicken thighs

  • Roasted Chicken Thighs with Root Veggies

    4 medium carrots,
    halved lengthwise

  • Roasted Chicken Thighs with Root Veggies

    1 teaspoon
    dried thyme

  • Roasted Chicken Thighs with Root Veggies

    2 shallots,
    halved

  • Roasted Chicken Thighs with Root Veggies

    2 cups
    halved brussels sprouts

  • OTHER INGREDIENTS:

    1 teaspoon
    cracked black pepper

    2 teaspoons
    salt

    ¼ cup
    olive oil

    TO FINISH:

    Roasted Chicken Thighs with Root Veggies

    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.

  • Cauliflower Steak and Sweet Potatoes with Za’atar

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

  • Cauliflower Steak and Sweet Potatoes with Za’atar

    ½ small red onion,
    diced into quarters

  • Cauliflower Steak and Sweet Potatoes with Za’atar

    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:

  • Cauliflower Steak and Sweet Potatoes with Za’atar

    ¼ cup hummus

  • Cauliflower Steak and Sweet Potatoes with Za’atar

    1 small handful arugula

  • Cauliflower Steak and Sweet Potatoes with Za’atar

    ½ lemon

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