Quick & Simple Cleanse Favorites_2

Lunch

Cauliflower 5-minute Fried “Rice”

Delicious, simple recipes that can be used for breakfast, lunch,dinner or snack.  CLICK HERE


 Quick and Easy Mason Jar Taco Salad

Divide ingredients among 5 mason jars. Salad keeps for 5-7 days.   CLICK HERE


cobb salad

Quick & Easy Mason Jar Cobb Salad 

Quick, delicious make-ahead salad.   CLICK HERE


Quick and Easy Mason Jar Chinese Chicken Salad  

Cleanse favorite. CLICK HERE


Butternut Squash Soup with Vegan Pesto    butternut squash soup

To prepare soup, preheat oven to 375° F. Halve the squash lengthwise, scoop out seeds and arrange cut side down. Lightly dress with olive oil. Bake until very tender, 40-50 minutes. When cool enough to handle, scrape out the pulp. You should have about 6 cups. Heat butter in a large soup pot over medium heat CLICK HERE


Dinner

salmon pesto

Salmon Pesto over Sauteed Spinach

Turn broiler on-Sauté spinach in a pan with ¼ cup vegetable broth until wilted. Place 2 tbsp. of pesto on top of each salmon filet Broil salmon 3-5 minutes per side, depending on thickness  CLICK HERE


   Mediterranean Chicken 

Cut chicken breast into strips or butterfly it.  Sauté in pure virgin olive oil and sea salt and pepper for 10 minutes,  until chicken is cooked all the way through, then set aside.  Using the same pan- sauté spinach until lightly wilted, add the remaining ingredients for 2 minutes, until warm. Should take all of about 15 minutes! Viola!  CLICK HERE


   

spaghetti squash

Crockpot Spaghetti Squash Bolognese 

Turn on the crockpot. On low it will cook for 5 hours, on high it will need 3 hours to cook. Add entire jar of sauce, veggies and ground beef/ground turkey to crockpot. Break up meat the best you can & season with a little sea salt.   CLICK HERE


   Crockpot Chicken Curry

Place coconut oil, chopped onion, sliced bell pepper, sliced chicken breast, coconut milk and curry paste in your slow cooker. Mix curry paste until combined  CLICK HERE


Previous


 Quick and Easy Mason Jar Taco Salad

Divide ingredients among 5 mason jars. Salad keeps for 5-7 days.   CLICK HERE


cobb salad

Quick & Easy Mason Jar Cobb Salad 

Quick, delicious make-ahead salad.   CLICK HERE


Quick and Easy Mason Jar Chinese Chicken Salad  

Cleanse favorite. CLICK HERE


Butternut Squash Soup with Vegan Pesto    butternut squash soup

To prepare soup, preheat oven to 375° F. Halve the squash lengthwise, scoop out seeds and arrange cut side down. Lightly dress with olive oil. Bake until very tender, 40-50 minutes. When cool enough to handle, scrape out the pulp. You should have about 6 cups. Heat butter in a large soup pot over medium heat CLICK HERE


Dinner

15-minute Herbed Salmon with Roasted Asparagus

Delicious simple15- minute herbed salmon with asparagus. Chop parsley, thyme and 1-2 closed of garlic. Drizzle salmon fillets with olive oil. Rub 1 tbsp. of herb mixture onto each salmon filet. Sprinkle with a dash of dried dill. Squeeze 1/4 lemon onto salmon. Bake on 425 degrees for 10 minutes.   CLICK HERE


   Mediterranean Chicken 

Cut chicken breast into strips or butterfly it.  Sauté in pure virgin olive oil and sea salt and pepper for 10 minutes,  until chicken is cooked all the way through, then set aside.  Using the same pan- sauté spinach until lightly wilted, add the remaining ingredients for 2 minutes, until warm. Should take all of about 15 minutes! Viola!  CLICK HERE


   

spaghetti squash

Crockpot Spaghetti Squash Bolognese 

Turn on the crockpot. On low it will cook for 5 hours, on high it will need 3 hours to cook. Add entire jar of sauce, veggies and ground beef/ground turkey to crockpot. Break up meat the best you can & season with a little sea salt.   CLICK HERE


   Crockpot Chicken Curry

Place coconut oil, chopped onion, sliced bell pepper, sliced chicken breast, coconut milk and curry paste in your slow cooker. Mix curry paste until combined  CLICK HERE


Previous


 Quick and Easy Mason Jar Taco Salad

Divide ingredients among 5 mason jars. Salad keeps for 5-7 days.   CLICK HERE


cobb salad

Quick & Easy Mason Jar Cobb Salad 

Quick, delicious make-ahead salad.   CLICK HERE


Quick and Easy Mason Jar Chinese Chicken Salad  

Cleanse favorite. CLICK HERE


Butternut Squash Soup with Vegan Pesto    butternut squash soup

To prepare soup, preheat oven to 375° F. Halve the squash lengthwise, scoop out seeds and arrange cut side down. Lightly dress with olive oil. Bake until very tender, 40-50 minutes. When cool enough to handle, scrape out the pulp. You should have about 6 cups. Heat butter in a large soup pot over medium heat CLICK HERE


Dinner

salmon pesto

Salmon Pesto over Sauteed Spinach

Turn broiler on-Sauté spinach in a pan with ¼ cup vegetable broth until wilted. Place 2 tbsp. of pesto on top of each salmon filet Broil salmon 3-5 minutes per side, depending on thickness  CLICK HERE


   Mediterranean Chicken 

Cut chicken breast into strips or butterfly it.  Sauté in pure virgin olive oil and sea salt and pepper for 10 minutes,  until chicken is cooked all the way through, then set aside.  Using the same pan- sauté spinach until lightly wilted, add the remaining ingredients for 2 minutes, until warm. Should take all of about 15 minutes! Viola!  CLICK HERE


   

spaghetti squash

Crockpot Spaghetti Squash Bolognese 

Turn on the crockpot. On low it will cook for 5 hours, on high it will need 3 hours to cook. Add entire jar of sauce, veggies and ground beef/ground turkey to crockpot. Break up meat the best you can & season with a little sea salt.   CLICK HERE


   Crockpot Chicken Curry

Place coconut oil, chopped onion, sliced bell pepper, sliced chicken breast, coconut milk and curry paste in your slow cooker. Mix curry paste until combined  CLICK HERE


Previous


 Quick and Easy Mason Jar Taco Salad

Divide ingredients among 5 mason jars. Salad keeps for 5-7 days.   CLICK HERE


cobb salad

Quick & Easy Mason Jar Cobb Salad 

Quick, delicious make-ahead salad.   CLICK HERE


Quick and Easy Mason Jar Chinese Chicken Salad  

Cleanse favorite. CLICK HERE


Butternut Squash Soup with Vegan Pesto    butternut squash soup

To prepare soup, preheat oven to 375° F. Halve the squash lengthwise, scoop out seeds and arrange cut side down. Lightly dress with olive oil. Bake until very tender, 40-50 minutes. When cool enough to handle, scrape out the pulp. You should have about 6 cups. Heat butter in a large soup pot over medium heat CLICK HERE


Dinner

salmon pesto

Salmon Pesto over Sauteed Spinach

Turn broiler on-Sauté spinach in a pan with ¼ cup vegetable broth until wilted. Place 2 tbsp. of pesto on top of each salmon filet Broil salmon 3-5 minutes per side, depending on thickness  CLICK HERE


   Mediterranean Chicken 

Cut chicken breast into strips or butterfly it.  Sauté in pure virgin olive oil and sea salt and pepper for 10 minutes,  until chicken is cooked all the way through, then set aside.  Using the same pan- sauté spinach until lightly wilted, add the remaining ingredients for 2 minutes, until warm. Should take all of about 15 minutes! Viola!  CLICK HERE


   

spaghetti squash

Crockpot Spaghetti Squash Bolognese 

Turn on the crockpot. On low it will cook for 5 hours, on high it will need 3 hours to cook. Add entire jar of sauce, veggies and ground beef/ground turkey to crockpot. Break up meat the best you can & season with a little sea salt.   CLICK HERE


   Crockpot Chicken Curry

Place coconut oil, chopped onion, sliced bell pepper, sliced chicken breast, coconut milk and curry paste in your slow cooker. Mix curry paste until combined  CLICK HERE


Previous

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