This cleanse serves 4 for dinner and 1 for both breakfast and lunch. Our dinner recipes will provide leftovers for use in lunch the next day, depending on how much your family eats. In case you do not have leftovers, we have suggested alternative ingredients in the recipes to flesh out your midday meals.
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Friday, January 2, 2015
Dinner:
Snapper in Packets with Squash, Date, and Lemon Compote
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Saturday, January 3, 2015
Breakfast:
Oatmeal with Cacao Nibs and Figs
Lunch:
Watercress Salad with Snapper and Kimchi
Snack:
Apple Slices with Almond Butter
1 small apple sliced
1–2 Tbsp. almond butter
Dessert:
Mandarins and Dates
2 mandarins
2 dates
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Sunday, January 4, 2015
Breakfast:
Morning Barley with Squash, Date, and Lemon Compote
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Monday, January 5, 2015
Breakfast:
Pomegranate-Chia Seed Yogurt Parfait
Lunch:
Tofu Cabbage Salad with Kimchi Miso Dressing and Peanuts
Snack:
Pear Slices with Chèvre
1 pear sliced
1 oz. chèvre
Dessert:
Orange Carpaccio with Orange-Flower Water and Pistachios
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Tuesday, January 6, 2015
Breakfast:
Scrambled Eggs With Caramelized Onions and Chèvre
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Wednesday, January 7, 2015
Breakfast:
Chia Pudding with Dried Apricots and Pineapple
Lunch:
Mahi-Mahi with Fennel, Olives, and Orange
Snack:
Carrots with Smashed White Beans
1 cup carrot slices
3 Tbsp. smashed white beans
Dessert:
Pineapple with Toasted Coconut and Pink Peppercorns
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Thursday, January 8, 2015
Breakfast:
Pomegranate-Chia Seed Yogurt Parfait
Lunch:
Cabbage Slaw with Chicken, Peanuts, and Kimchi
Snack:
Pear Slices with Chèvre
1 pear sliced
1 oz. chèvre
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Friday, January 9, 2015
Breakfast:
Oatmeal with Cacao Nibs and Figs
Dessert:
Papaya with Orange and Lime
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Saturday, January 10, 2015
Breakfast:
Morning Barley with Squash, Date, and Lemon Compote
Lunch:
Barley and Arugula Salad with Pork and Mushrooms
Snack:
Apple Slices with Almond Butter
1 small apple sliced
1–2 Tbsp. almond butter
Dessert:
Pineapple with Toasted Coconut and Pink Peppercorns
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Sunday, January 11, 2015
Breakfast:
Oatmeal with Cacao Nibs and Figs
Dessert:
Mandarins and Dates
2 mandarins
2 dates
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Monday, January 12, 2015
Breakfast:
Scrambled Eggs With Caramelized Onions and Chèvre
Lunch:
Swordfish with Spinach, Golden Raisins, and Pine Nuts
Snack:
Apple Slices with Almond Butter
1 small apple sliced, 1–2 tbsp almond butter
Dinner:
Beet and Escarole Salad with Avocado and Walnuts
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Tuesday, January 13, 2015
Snack:
Egg with Furikake
1 hardboiled egg
¼ tsp. furikake
Dinner:
Roast Chicken with Butternut-Tahini Purée
Side:
Black Rice with Hazelnuts
Dessert:
Orange Carpaccio with Orange-Flower Water and Pistachios
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Wednesday, January 14, 2015
Snack:
Butternut-Tahini Sauce with Carrot Sticks
1 cup carrot slices
3 Tbsp. butternut tahini puree
Dinner:
Curried Brussels Sprouts, Chickpeas, and Sweet Potatoes
Side:
Aromatic Red Rice
Dessert:
Spicy Orange Hazelnut Chocolate Bark
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Thursday, January 15, 2015
Snack:
Apple Slices with Almond Butter
1 small apple sliced
1–2 Tbsp. almond butter
Dinner:
Sundubu with Clams and Tofu
Side:
Chard and Chard Stems with Sautéed Shiitakes
Dessert:
Pineapple with Toasted Coconut and Pink Peppercorns
Want another healthy breakfast? Cook 5-Grain Porridge with Apples, Coconut & Bee Pollen.