1 Day Reboot

Most people don’t eat enough when they are cleansing. Three meals a day does not really hold the average person over. How do you make yourself feel full? What should you be eating in between meals to make sure that you have energy? We are going to give you a sample day of recipes, which require minimal prep time, that are acceptable to eat on all of my cleanses.

Apple, Blueberry, & Banana Green Smoothie For Breakfast

Are you trying to absorb a lot of nutrients in one go? Want to aid digestion? Sounds to us like you need this fiber-rich green smoothie.

Ingredients

• 1 apple, cored
• 1 banana, cut into pieces and frozen overnight
• 2 c baby spinach
• 1/2 c blueberries
• 1/2 c filtered water

Instructions

1. Add all of the ingredients to a blender and blend until you get a smooth consistency. Enjoy!

Mid-Morning Snack

Almond butter reigns supreme when it comes to nut butters. You get healthy doses of magnesium, protein, and it tastes awesome on almost anything. Cut up one or two apples and dip them in this filling nut butter.

Ingredients

• 3 c raw almonds
• sea salt to taste
• 1 tbsp. raw unfiltered coconut oil or grade A maple syrup (optional)

Instructions

1. Place the almonds in a food processor to grind for several minutes (about 12-15). If you have a good blender then it may be ready quickly.
2. You want to stop every few minutes to push down what accumulates on the sides of the blender.
3. Continue to process until you get a nice thick, creamy texture.
4. Sprinkle in a pinch of sea salt and blend once again just to incorporate.
5. If you want additional flavor- add a tablespoon of coconut oil or maple syrup and mix well.
6. Store in a tupperware or mason jar in the fridge for about 6 weeks. (If you add the oils or syrup this will last about 1-2 weeks.)

A Super Easy Kale Salad With A Lemon Vinaigrette For Lunch

Making salad has never been so easy! You’ll love how simple and refreshing this salad is. For only a few ingredients, it tastes like wow.

Ingredients

For the Salad

• 2 bunches kale, stems removed
• 1/2 c slivered almonds
• 1 c green grapes, halved

For the Dressing

• 2 tbsp. fresh squeezed lemon juice
• 1/4 c extra virgin olive oil
• 1/2 tsp. garlic, minced
• 1/2 tsp. ground mustard seed
• 1/2 tsp. sea salt
• 1/8 tsp. pepper

Instructions

1. After removing the fibrous stems from the kale, tear it up into bite-size pieces and massage the leaves while rinsing. This helps make the kale a little less crunchy.
2. Toss the kale in a bowl with the almonds and grapes and set aside.
3. Combine all of the dressing ingredients in a bowl and whisk until they are well combined.
4. Drizzle the dressing on the salad and toss well. Enjoy!

Chili Cucumber Slices For An Afternoon Snack

The most important thing to remember about fruit and vegetable snacks is that you shouldn’t be afraid to season them. Turn up the heat, refresh your palate, and snack spicily.

Ingredients

• 1 long English cucumber
• 2 tbsp. freshly squeezed lime juice
• 1 tbsp. olive oil
• sea salt, to taste
• 1/4 tsp. chili powder
• 1 tsp. lime zest (optional)

Instructions

1. Peel the cucumber and slice it to your desired shape. You can slice it into long strips or thin rounds; the choice is yours.
2. Add the cucumber to a mixing bowl and toss with the rest of the ingredients. Enjoy!

Raw Zucchini Noodles Tossed In Pesto For Dinner

This is a healthy take on an Italian classic. It tastes so good that you won’t even be thinking about how healthy it is!

Ingredients

For the Basil Almond Pesto

• 1 garlic clove
• 2 c basil, packed
• 1/2 c raw almonds
• juice of half a lemon
• 1/3 c extra virgin olive oil
• pinch of crushed red pepper
• sea salt and black pepper to taste

For the Zucchini Noodles

• 3 large zucchini, spiralized
• 1 pt cherry tomatoes
• 1/4 c sliced raw almonds, for garnish
• fresh basil, for garnish

Instructions

1. Add all of the Pesto ingredients to a food processor and blend until you get a smooth pesto sauce. Taste and adjust the seasonings as necessary.
2. Place the zucchini noodles and tomatoes in a large bowl and pour the pesto over it all. Toss to coat all the noodles and tomatoes in the sauce.
3. Transfer to bowls and top each bowl with some sliced raw almonds and fresh basil. Enjoy!

Raw Banana Ice Cream For Dessert

Bananas make a great base for homemade ice creams. The trick is to peel them and slice them before putting them in the freezer. Then you are ready to blend whenever you are craving a healthy dessert.

Ingredients

• 3 -4 bananas, sliced and frozen (slice before freezing)
• 1 tbsp. raw almond butter
• 2 -3 tsp raw cacao powder

Instructions

1. Unless you have a great blender, you are going to need a food processor for this recipe.
2. Put the frozen banana slices in the blender or food processor and blend away. It will take a couple minutes before you get a creamy, ice cream-like texture.
3. Add the almond butter and cacao powder to the mixture and blend again for another minute. Remove from the blender/food processor and transfer to an airtight container. Place in the freezer for a few minutes so that it can firm up. Enjoy!