We hope your Thanksgiving was full of food, fun, and no mention of a diet. It’s time to refresh after overloading on stuffing and pie. A detox will allow you to dial the number back on the scale and feel more like yourself again. It will reset your body back to a balanced middle ground before all the holiday parties begin again. Getting back to healthy habits will motivate you to stick to your fitness goals. Here are three recipes to try for a post Thanksgiving detox.
Breakfast: Veggie Quinoa Breakfast Bowl
The eggs provide protein and the veggies provide fiber. The quinoa provides all nine essential amino acids. This means it is high in magnesium, B-vitamins, iron, potassium, and various beneficial antioxidants. Together this meal is packed with nutrition to jumpstart your detox.
- 1/2 cup of quinoa, rinsed
- 1/2 cup of milk
- 1/2 cup of water
- broccoli, cut into florets
- mushrooms, sliced
- cheddar cheese, grated
- salt & pepper, to taste
- 1 egg
- Heat a little bit of olive oil in a pan over medium high.
- Add broccoli and mushrooms, and stir-fry until cooked (around 5 minutes).
- Remove from heat and set aside.
- Combine milk, water, and quinoa in a large saucepan.
- Bring to a boil, then reduce heat to low. Simmer, stirring regularly, until most of the liquid has been absorbed.
- Add vegetables, cheese, and salt & pepper to the pot of quinoa and stir to combine.
- Cover and set aside. Fry a sunny side–up egg.
- Transfer the quinoa to a bowl, then top with the egg.
Lunch: Red Pepper Tomato Soup with Toasted Almonds
Soup keeps you hydrated during a detox. This will encourage your body to flush out remaining toxins from your Thanksgiving sugar and fat consumption. This recipe includes peppers, which are full of nutrients and low in calories.
- 2 tablespoons olive oil
- 1/2 teaspoon dried Italian spices (optional)
- 1/2 teaspoon fresh or dried thyme or oregano
- 2 red bell peppers, chopped
- 4 garlic cloves
- 3 15-ounce cans, low-sodium, diced tomatoes
- 1/4 cup whole almonds (skin on), chopped
- Warm the olive oil in a large stockpot.
- Add the red bell pepper, garlic, Italian spices if using, and thyme or oregano.
- Cook 2–3 minutes, stirring often until brown.
- Carefully add the tomatoes.
- Simmer over low heat for 3–4 minutes to allow the flavors to meld.
- Using an immersion blender, process until smooth or cool 20 minutes and blend in a standing blender.
- Divide into two large bowls and sprinkle with almonds. Serve immediately.
Dinner: Lentil, Kale, and Sweet Potato Stew
Stew is packed with nutrition. Kale is low in calorie, high in fiber and has zero fat. Lentils provide protein and improve digestive health. Spicy foods speed up your metabolism to burn fat.
- 1 can low sodium diced tomatoes
- 2 cups low sodium chicken broth (or veggie broth)
- 1 cup lentils, dried green
- 1 large sweet potato, cut into small cubes
- 1 yellow onion, diced
- 1 green or red pepper, diced
- 1 tbsp curry powder
- 3 cloves garlic
- 1 bunch kale, coarsely chopped
- 2 cups water (more or less, depending on if you want it soupier or stew)
- 1 small zucchini, quartered and diced (optional)
- Saute onion in a small amount of olive oil (add a splash of water if things start to stick).
- Add sweet potato, garlic, and curry powder after 3 minutes.
- Saute for about 5 more minutes, until everything is tender.
- Add can of tomatoes, lentils, broth, and water.
- Simmer on low heat for 45 minutes or until lentils are tender.
- Add kale and red pepper at the end, so they don’t get soggy, and cook for about 10 more minutes.