If you’re like me, you probably had one too many cookies over the holiday season. We all fall out of our healthy eating routines sometimes and if ‘eat clean’ was one of your 2016 goals but you’ve already slipped more than a few times, don’t worry about it. This one-day reset menu will get you back on track!
RAE OF SUNSHINE SMOOTHIE
makes two servings (one to share or two for you!)
2 bananas, peeled
1 orange, peeled
1⁄2 mango, peeled
1 cup pineapple, peeled
1 cup fresh kale
1 cup fresh spinach
2 Tbsp hemp hearts
2 cups water
Combine all ingredients in a blender, blend until smooth. If you live in a warm climate, you may want to add a few ice cubes so your smoothie is extra refreshing.
REALLY BASIC NOODLE BOWL
*makes one serving
1 gluten-free ramen noodle cake (I like to use the brown rice & millet noodles by Lotus Foods)
1 cup kale, rinsed, de-stemmed & chopped
1 cup spinach
1 cup broccoli florets
1⁄2 cup frozen organic edamame
1 Tbsp tamari sauce
1 tsp sesame seeds
Fill a large sauce pan with water, bring to a boil and drop the noodles in. If you have a steamer, put it on top of the saucepan. If you don’t, you can use a metal strainer as well. Put the spinach, kale, broccoli and edamame in the steamer and cover with the lid. Allow the vegetables to steam for at least ten minutes. Remove the steamer, set aside and drain the noodles. Transfer the noodles to a bow and top with the steamed vegetables. Finish off the dish by drizzling the tamarai sauce on top and sprinkling the sesame seeds over the vegetables.
makes two – four servings (great for leftovers the next day)
1 tsp olive oil
3 organic carrots, peeled & chopped
5 organic celery stalks, chopped
3 organic garlic cloves, minced
1 onion, chopped
5 cups low-sodium vegetable broth
1 tsp red pepper flakes
2 tsp cumin
2 tsp oregano
2 lemons, juiced
4 organic potatoes, unpeeled, washed & cubed
1 bunch organic kale, de-stemmed & chopped
1 cup of dried red lentils, soaked & rinsed
1 28-ounce can chickpeas, rinsed well & drained (or 2 cups cooked)
Half an hour before preparing the soup, add lentils to a large bowl and fill with water. Soak the lentils for 30-45 minutes, then drain and rinse well until the bubbles are completely gone. Set aside. In a large saucepan, heat the olive oil and then add the garlic and onion. Cook until onion is translucent. Next, add the carrots and celery and sauté for approximately five minutes until vegetables are soft. Add the vegetable broth, spices, lemon juice and potatoes, stir well and then bring broth to a boil. Then, add the lentils and kale and continue to cook on medium for thirty minutes. Stir the soup, turn heat down to low and simmer for 15 more minutes and then enjoy the soup hot.
Healthy living is a journey and we all fall off track sometimes. I hope these recipes help you find your way back to your clean eating routine!
ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believe in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.