Welcome to the latest installment in the Healthy for the Holidays series! I'm so thankful you're here - and I'm really excited about the opportunity to introduce you to some of the wellness industry's top experts, wellness enthusiasts and health warriors, as well as share what I've learned through my own research and experience! The goal of the series is to provide you with information that will allow you to make this holiday season the healthiest ever! Check back often for original content!
I hope you all had a wonderful Thanksgiving! My family and I enjoyed a week of quiet, relaxed "together time" … and lots of delicious food, of course :)
We're all "feeling it" a little this week. You probably know what we mean … a little well, "full." So, we're stepping up our healthy habit routines and we're including several detox meals in the coming days. In case you're in the same boat, I'm happy to share our family's favorite recipes with you!
Before we get to the recipes, here are a couple of detox tips:
- The easiest way to kick toxins, sugar and other junk out of your system is to forget the white stuff. White sugar, white flour, dairy … if you want to detox, you want to keep it all out of your diet until you're feeling back to your healthiest, happiest self.
- Drinks are a huge source of empty calories, especially during the holiday season. To give your body a chance to reset after an indulgent holiday, like Thanksgiving, stick to water, mineral water and herbal tea for a week or so.
- Plan your meals to include lots of colorful veggies at every meal. The more you eat, the better off you'll be. And feel.
My favorite detox recipes:
- Thumb-size piece of fresh ginger root, peeled
- Juice from half a lemon
- Tbsp of raw honey
- In a saucepan, bring water almost to a boil
- Add lemon juice, let cool slightly
- Add honey, stir and enjoy
- 3 slices of cucumber
- 1/4 lime
- 1/4 lemon
- 2 sprigs of mint
- Add all of the above to at least a liter of water, refrigerate for a couple of hours (or overnight) and enjoy
- 1/2 of an apple
- Handful of cranberries
- Cup and a half of water
- Blend all ingredients, add ice if you like and enjoy
- 1 yellow onion and 2 cloves of garlic, chopped
- Celery and carrots - a cup or so of each, chopped
- 2 red peppers, chopped
- 1 Tbsp each : oregano, thyme and rosemary
- Enough water to cover veggies, plus about an inch
- 1 can of white beans of any kind, rinsed and drained (*note: please choose BPA-free beans when choosing canned beans!*)
- 2 Tbsp olive oil
- Salt and pepper to taste
- Slightly heat olive oil in saucepan over low heat
- Saute onions and garlic for approximately 5 minutes, until slightly soft
- Add other veggies, sauté for another 10 minutes
- Cover with water and add spices
- Bring to a boil, then reduce to simmer for 20 minutes
- During boil and simmer, you can add a half-cup of quinoa for some extra protein and a thicker soup
- For some extra green, add a handful of spinach to the soup approximately 5 minutes before serving
- Salad greens
- Peppers of any color
- Red onions
- Cherry tomatoes
- Unroasted, unsalted pumpkin seeds
- Dressing: mix finely chopped parsley, olive oil and apple cider vinegar
- Toss all of the above together and enjoy
Have a happy and healthy week!