The Juice Cleanse Reset Diet (25 page)

This is an easy-to-make, protein-rich dish that can be served hot, cold, or at room temperature. Make it the night before you want to serve it and reheat for breakfast, or pair it with a salad for a light lunch.

Preheat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray. In a medium bowl, whisk together the whole eggs and egg whites. Stir the roasted vegetables into the egg mixture. Pour the batter into the prepared cake pan. Bake uncovered for 45 minutes, until the batter is firm and just starting to brown on top. To reheat, place the frittata in a microwave for 45 to 60 seconds or warm in a 350°F oven for 15 minutes, covered with foil. Store covered and refrigerated for up to 5 days.

Steel-cut oats take a little longer to cook than rolled oats, but that’s not a problem if you plan ahead. It can be served warm or at room temperature.
SERVES
4

Fill a 2-quart saucepan with 3 cups of water and set over medium heat. Add the oatmeal and salt to taste. Bring to a rolling boil. Turn off the heat, cover the pan, and leave on the stove for at least 30 minutes. Stir well and serve. Cover and refrigerate the leftovers. To reheat, warm in a saucepan on the stove over medium-low heat, stirring frequently, for about 5 minutes.

The lunch recipes are all easy to prepare ahead of time, take with you, and assemble before eating or serving. Plan ahead so you can bring your lunch with you. This will make eating healthier foods much easier for you.

With a little seasoning, a turkey patty has flavor to rival the best beef burger, with half the fat and calories. Serve warm, cold, or at room temperature.
SERVES
4

In a bowl and using your hands to mix, combine the turkey, spices, and parsley. Shape into 4 patties. Spray a skillet with cooking spray and place over medium-high heat. Cook the patties for 6 minutes on each side. Store covered in the refrigerator for up to 5 days. To reheat, warm the patties in a microwave for 45 seconds, or heat in a sauté pan over medium heat for 4 minutes.

This simple combination of tomatoes, nuts, and avocado is satisfying and delicious. A simple vinaigrette complements the flavor of the almonds.
SERVES
4

Slice the tomatoes in half. Arrange the tomatoes and avocado on a serving plate, or on 4 individual plates. Sprinkle with the almonds and drizzle with the vinaigrette. Serve immediately.

Spinach and strawberries keep this salad nutritious and flavorful.

Place the spinach, strawberries, carrots, and cucumber in a medium bowl and toss with the vinaigrette. Serve immediately. If you’re taking the salad to work, keep the vinaigrette in a separate container and toss just prior to eating.

The crunchy fennel and sweet tomatoes combine to create a salad that is satisfying any time of year but especially on hot summer days or nights.
SERVES 6 TO 8

Core and seed the tomatoes and cut into wedges. Remove the top of the fennel, saving some fronds for garnish. Slice the bulb thinly. Place the tomatoes and fennel in a medium bowl with all of the other ingredients and toss. Garnish with chopped fennel fronds. Serve immediately.

Adding leftover sliced roasted chicken breast and roasted vegetables to a bed of mixed greens makes a quick and delicious meal. Serve chilled or at room temperature.
SERVES
2

Place all of the ingredients in a medium bowl, toss, and serve.

The undressed salad can be stored in an airtight container in the refrigerator for up to 2 days. If you’re taking the salad to work with you, bring 2 tablespoons of vinaigrette in a separate container and toss right before eating.

Olives and feta cheese turn an ordinary salad into a Mediterranean specialty. Serve chilled or at room temperature.
SERVES
2

Place all of the ingredients in a medium bowl, toss, and serve.

The undressed salad can be stored in an airtight container in the refrigerator for up to 2 days. If you’re taking the salad to work with you, bring 2 tablespoons of vinaigrette in a separate container and toss right before eating.

The beauty of kale is that it doesn’t get soggy in a salad, even if you add the dressing ahead of time. Serve chilled or at room temperature.
SERVES
2

Place all of the ingredients in a medium bowl, toss, and serve. Can be made ahead of time and stored in the refrigerator for up to 24 hours.

This salad is immensely satisfying with its combo of kale, strawberries, and quinoa. The Curry Vinaigrette (
this page
) adds a sweet flavor that will convince even the biggest kale skeptic. Serve chilled or at room temperature.
SERVES
2

Place all of the ingredients in a medium bowl, toss, and serve. Can be made ahead of time and stored in the refrigerator for up to 2 days.

This simple salad can be whipped up in a minute, which makes it easy to add greens to any meal. All of the vinaigrettes in the Dressings section (
this page
to
this page
) go well with this salad, so choose according to your taste.
SERVES
4

Place all of the ingredients in a medium bowl, toss, and serve.

The undressed salad can be stored in an airtight container in the refrigerator for up to 2 days. If you’re taking the salad to work with you, bring 2 tablespoons of vinaigrette in a separate container and toss right before eating.

Buy heirloom tomatoes in a multitude of colors for this dish that looks as beautiful as it tastes.
SERVES
4
AS A SIDE DISH OR
2
AS A MAIN DISH

Combine the beans, tomatoes, onion, and walnuts in a medium bowl and toss with the vinaigrette. Garnish with the basil ribbons. Serve immediately. Do not store in the refrigerator, as refrigeration will affect the flavor and texture of the heirloom tomatoes.

Fermented vegetables make a delicious and digestion-enhancing side dish or snack. This recipe will last up to 6 months in your fridge, so double or triple the recipe and enjoy when you wish. You’ll need a 32-ounce mason jar and a heavy rock (about the size of a golf ball) for the fermentation process.
MAKES ABOUT
24
OUNCES OF VEGGIES

Set aside two large cabbage leaves. Finely chop or shred all of the remaining vegetables and place in a large bowl, mixing them well. Massage the salt into the vegetables thoroughly, for at least 2 minutes. Place the salted vegetable mixture in a 32-ounce mason jar, leaving about 1 inch of space at the top to allow for expansion. Push the
mixture down, compressing it as much as possible. Add water to cover the vegetables. Lay the cabbage leaves on top of the chopped mixture and place the rock on top of the cabbage before sealing the jar. Store the jar in a dark cupboard. Open the jar once each day to release the pressure. It’ll take approximately 4 days for the vegetables to ferment.

When it comes to determining whether or not you have successfully fermented your veggies, your nose will know. The veggies should smell sour, not rotten. If you have ever tasted or smelled sauerkraut, you will surely know the difference. Once they are fermented, you may remove the rock and store the sealed container of veggies in your fridge for up to 6 months.

This is a lighter version of chicken salad, made with Greek yogurt rather than mayonnaise. This boosts the flavor and protein, while reducing fat and calories. It’s a great way to use up leftover chicken. Serve on a bed of lettuce or on bread as a sandwich.
SERVES
2

Combine all the ingredients in a medium bowl, stir well to mix, and serve. The salad can be stored in an airtight container in the refrigerator for up to 5 days.

This salad can be served as a first course or a side dish. The longer it marinates, the better, so it’s a great dish to make the day before. Serve cold or at room temperature.
SERVES
4

Combine the cucumbers, onion, vinegar, ½ cup water, lemon juice, honey, and red pepper flakes in a medium bowl and mix well. Add salt and pepper to taste. Cover the bowl and place the salad in the refrigerator to marinate for at least 6 hours.

The salad can be stored, covered, in the refrigerator for up to 3 days.

When you hear the word
snack
, it may bring unhealthy thoughts of chips and munchies. In fact, a healthy combination of protein and carbohydrates will keep you satiated and fueled between meals. A healthy snack will keep you energized and keep your metabolism moving. When you’re on the go, be sure to pack your snack and take it with you so you’re never caught hungry without a healthy option.