Kabocha squash, also known as the Japanese pumpkin, is a beautiful squash that comes into its prime during fall and winter months. It has a similar texture and taste to butternut squash but is lower in calories and carbohydrates. We love this buttery, comforting (and easy-to-digest) dish especially in the colder months.
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We love this wild rice bowl as a warm, cozy dinner, or prepared ahead of time as a nutrient-dense work lunch. The sweet, balsamic roasted sweet potatoes are perfectly balanced by the bright, citrusy kale, and rounded out with the nutty, warm wild rice. We suggest making a big batch – this dish will disappear quickly!
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This bright and nutritious beet and avocado salad will shake up your salad routine. It’s a great way to add the cleansing properties of beets and the potassium and healthy fats of avocados. With just a few ingredients and some slicing and dicing you will be sure to wow yourself and anyone else lucky enough to enjoy this dish with you. This makes a perfect lunch on and off the 21-Day Program.
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This past week we finished the photo shoot for our upcoming recipe book. The recipes for the book were created by Chef Frank Giglio, who also develops many of the recipes for our Clean Eats Newsletter, including the rice and vegetables recipe below. At the end of the shoot, we got talking with Frank about ways to turn leftovers into tasty autumn-inspired meals.
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Squash noodles are super quick meal perfect for the Clean Program and the Clean Gut Program. The noodles are just barely cooked, so we get incredible flavor and texture while maximizing the enzymes and nutrients from these vegetables. Different types of squash come with a variety of nutrients that can help the with immune system, skin, heart health, and diabetes. Detox-friendly, tasty, and ready in minutes, this squash noodles recipe is one of my favourites. Modify with any vegetables or toppings you like; the possibilities are endless.
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Made with summer vegetables, these are like soft chips, roasted to perfection and super addictive but don’t worry, there’s no harm in eating your fill of them. They’re entirely healthy and family friendly, yippee! I make huge batches when there’s an abundance of summer squash and put them on salads, use in egg dishes (post cleanse of course), on gluten free pizza, as a french-fry-esque side dish, as a healthy snack. . . no matter how they’re used, they always disappear instantly!
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This fiddlehead salad recipe is for the Clean Cleanse, Gut and Refresh Programs
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This quick and easy Brussels sprouts recipe gives the vegetable a tasty makeover. These aren’t the bland and mushy sprouts some of us might think of. These easy Brussel sprouts are sweet, flavorful, and the coconut oil gives the dish an even more delicious taste. There are many reason for why people stress the importance of eating vegetables like these. Brussels are antifungal, anticarcinogenic, and DNA-stabilizing. These sprouts help lower cholesterol, fight inflammation, boost immunity, and are a great source of fiber. They also protect your eyes since they’re packed with Vitamin A, so if you’re on the computer a lot, eat your Brussels!
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One of our favorite snacks are these baked veggie fries. They’re a wonderful alternative to regular french fries, since carrots and parsnips are less starchy than potatoes and are loaded with extra nutrition. They are cleanse-approved and great as a side to a salad or yummy chicken slider.
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