Welcome to the Food Lover's Cleanse 2016! This year, we're bringing you a handful of new recipes, as well as some of our favorites over the last five years of the Cleanse. This menu serves 4 for dinner and 1-2 for breakfasts, lunches, and snacks.
A note on lunch: To use leftovers in your lunch the next day, simply reserve some protein from dinner to add to your lunch salad. We've outlined the ingredients for a basic lunch salad, but feel free to add any extra salad veg you have on hand. We recommend having a big batch of grains (such as barley) on hand to add some bulk to your midday meals. We also suggest making half-batches of each of the three lunchtime salad dressing recipes for Week 1 and Week 2.
Learn more about the Food Lover's Cleanse here.
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Saturday, January 2, 2016
Dessert:
Pineapple with Toasted Coconut and Pink Peppercorns
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Sunday, January 3, 2016
Breakfast:
Oatmeal with Cacao Nibs and Figs
Lunch:
Leftover Mahi-Mahi + 3 cups frisée or other salad greens + 2 Tbsp. Sherry Vinaigrette
Snack:
Hard-Boiled Egg with Furikake (serves 1)
1 hard-boiled egg
¼ tsp. furikake
Dinner:
Moroccan Lamb Shanks with Pomegranate
Side:
Confetti Lentils
Dessert:
Grapefruit Segments with Toasted Pine Nuts and Honey (serves 1)
Half a medium pink grapefruit
1 Tbsp. toasted pine nuts
Small drizzle of honey
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Monday, January 4, 2016
Breakfast:
Quinoatmeal with Apple and Toasted Walnuts
Lunch:
Leftover Confetti Lentils + 3 cups arugula or other salad greens + smoked salmon + 2 Tbsp. Whole Grain Mustard Vinaigrette
Snack:
Apple with Almond Butter (serves 1)
1 small apple, sliced
1–2 Tbsp. almond butter
Dinner:
Brussels Sprouts and Tofu Stir-Fry
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Tuesday, January 5, 2016
Breakfast:
Banana-Almond Smoothie
Lunch:
Leftover Brussels sprouts stir-fry + 3 cups frisée or other salad greens + 2 Tbsp. Kimchi-Miso Vinaigrette
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Snack:
Pear Slices with Chèvre (serves 1)
1 pear, sliced
1 oz. chèvre
Dinner:
Salmon with Cucumber-Yogurt Sauce and Carrot Salad
Side:
Garlicky Bok Choy
Dessert:
Navel Orange with Slivered Date and Pistachios (serves 1)
1 navel orange
1 Medjool date, slivered
1 Tbsp. pistachios
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Wednesday, January 6, 2016
Breakfast:
Chia Pudding with Dried Apricots and Pineapple
Lunch:
Leftover salmon + 3 cups frisée or other salad greens + 2 Tbsp. Kimchi-Miso Vinaigrette
Side:
Roasted Sweet Potatoes with Garlic and Chili
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Thursday, January 7, 2016
Breakfast:
Avocado on Rye Crackers with Smoked Salmon
Lunch:
Leftover turkey breast + 3 cups arugula or other salad greens + 2 Tbsp. Whole Grain Mustard Vinaigrette
Snack:
Apple with Almond Butter (serves 1)
1 small apple, sliced
1-2 Tbsp. almond butter
Dinner:
Bistro Salad with Roasted Vegetables
Side:
Millet Tabbouleh
Dessert:
Pineapple with Toasted Coconut and Pink Peppercorns
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Friday, January 8, 2016
Breakfast:
Scrambled Eggs with Caramelized Onions and Chèvre
Lunch:
Leftover roasted vegetables + cooked barley + 2 Tbsp. Whole Grain Mustard Dressing
Snack:
Hard-Boiled Egg with Furikake (serves 1)
1 hard-boiled egg
¼ tsp. furikake
Dinner:
Sundubu with Clams and Tofu
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Saturday, January 9, 2016
Breakfast:
Oatmeal with Cacao Nibs and Figs
Lunch:
Cooked barley + smoked salmon + 3 cups arugula or other salad greens + 2 Tbsp. Sherry Vinaigrette
Snack:
Sliced Pear with Chèvre (serves 1)
1 pear sliced
1 oz. chèvre
Dinner:
Sea Scallops with Celery Root and Meyer Lemon Salad
Side:
Garlicky Bok Choy
Dessert:
Navel Orange with Slivered Date and Pistachios (serves 1)
1 navel orange
1 Medjool date, slivered
1 Tbsp. pistachios
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Sunday, January 10, 2016
Breakfast:
Scrambled Eggs with Caramelized Onions and Chèvre
Lunch:
Leftover bok choy + leftover black rice + 2 Tbsp. Kimchi-Miso Dressing
Snack:
Sliced Pear with Chèvre (serves 1)
1 pear sliced
1 oz. chèvre
Dinner:
Oven-Roasted Chicken with Grapes
Side:
Gochujang-and-Sesame-Roasted Winter Squash
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Monday, January 11, 2016
Breakfast:
Pomegranate-Chia Seed Yogurt Parfait
Lunch:
Leftover chicken + 3 cups arugula or other salad greens + 2 Tbsp. Sherry Vinaigrette
Snack:
Apple with Almond Butter (serves 1)
1 small apple, sliced
1-2 Tbsp. almond butter
Dinner:
Tunisian-Style Poached Eggs in Red Pepper Sauce
Side:
Millet Tabbouleh
Dessert:
Pineapple with Toasted Coconut and Pink Peppercorns
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Tuesday, January 12, 2016
Breakfast:
Banana-Almond Smoothie
Lunch:
Leftover Millet Tabbouleh + soft-boiled egg + 2 Tbsp. Kimchi-Miso Dressing
Side:
Roasted Sweet Potatoes with Garlic and Chili
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Wednesday, January 13, 2016
Breakfast:
Chia Pudding with Dried Apricots and Pineapple
Lunch:
Leftover mackerel + 3 cups frisée or other salad greens + 2 Tbsp. Sherry Vinaigrette
Snack:
Hard-Boiled Egg with Furikake (serves 1)
1 hard-boiled egg
¼ tsp. furikake
Dinner:
Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes
Side:
Confetti Lentils
Dessert:
Pineapple with Toasted Coconut and Pink Peppercorns
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Thursday, January 14, 2016
Breakfast:
Avocado on Rye Crackers with Smoked Salmon
Lunch:
Leftover Confetti Lentils + leftover Brussels sprout curry
Side:
Chard and Chard Stems with Sautéed Shiitakes
Dessert:
Grapefruit Segments with Toasted Pine Nuts and Honey
Half a medium pink grapefruit
1 Tbsp. toasted pine nuts
Small drizzle of honey
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Friday, January 15, 2016
Breakfast:
Quinoatmeal with Apple and Toasted Walnuts
Lunch:
Leftover chicken + 3 cups arugula or other salad greens + 2 Tbsp. Sherry Vinaigrette
Snack:
Sliced Pear with Chèvre (serves 1)
1 pear, sliced
1 oz. chèvre
Dinner:
White Bean Chili with Winter Vegetables
Side:
Garlicky Bok Choy
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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