The Juice Cleanse Reset Diet (26 page)

To avoid the preservatives often found in store-bought hummus, blend up your own with this fast and easy recipe. To bump up the flavor, add your choice of roasted red pepper, kalamata olives, or paprika. Serve chilled or at room temperature.
MAKES
2
CUPS

Rinse and drain the garbanzo beans, reserving the liquid. Combine the beans, garlic, cumin, salt, and olive oil in a food processor or blender. Blend on low speed, gradually adding the bean liquid, until a smooth consistency is achieved. Stir in the red pepper, olives, and paprika, and serve.

Store in the refrigerator for up to 14 days.

Reduce the cholesterol and calories of a deviled egg by tossing the yolks and stuffing with avocado instead.
SERVES
2
TO
4

Place the eggs in a 2-quart pot and cover completely with cold water. Add a pinch of salt to make the eggs easier to peel after cooking. Cover the pot and set it over high heat to boil. As soon as the water starts to boil, turn off the heat, and let the pot sit on the burner for 10 to 15 minutes. To see if the eggs are ready, whirl an egg on the counter. If it spins, it is done. If it turns slowly, put it back in the pan for another 5 minutes.

When the eggs are done, place them in a bowl of ice water to stop the cooking. When the eggs are cool enough to handle, peel them and slice
each one lengthwise; set aside. Scoop out the yolk and discard. Mash the avocado with a fork. Add a squeeze of lemon juice and season to taste with salt and pepper. Fill each egg to overflowing with the avocado mixture, approximately 1½ tablespoons. The hard-boiled eggs can be made ahead, peeled, and kept refrigerated for up to 5 days. Mash the avocado and fill no more than a few hours before serving.

This is the easiest pudding you’ll ever make, and probably the healthiest. Chia seeds expedite weight loss and improve digestion, and when placed in liquid for a few hours, become thick and gelatinous, making a perfect pudding base. Serve chilled.
SERVES
2

Combine the almond milk and chia seeds in a small bowl and mix well. Cover the bowl and place it in the refrigerator overnight or for up to 3 days.

Store-bought nut butters typically include salt, sugar, and sometimes added oils. By making your own, you can ensure you get nothing but the nutrients of the almonds.
MAKES
1
CUP

Blend the almonds in a blender or food processor until the nuts release their oil and the mixture becomes creamy, 5 to 10 minutes. Can be stored in an airtight container in a cool dry place or in the refrigerator for up to 2 months. The oils may separate over time, so mix well before using.

This is our version of a trail mix. Raw nuts and dried berries keep it delicious and healthy. A little cacao will satisfy any chocolate craving.
SERVES
4

Combine all of the ingredients in a medium bowl. Separate into ½-cup servings and store each in a resealable plastic bag in a cool dry place or the refrigerator for up to 1 month.

We have saved the main entrées for dinner, as most of these will be served hot. As recommended earlier, if you cook your turkey and chicken once or twice a week and store it refrigerated, you can pull the cooked meat out as needed to save preparation time during the workweek.

This is one of the simplest meals to prepare, and yet it seems fancy and indulgent. If you don’t have 2 hours to spare for cooking the chicken, you can always pick up a couple of hot rotisserie chickens from the supermarket, or cook the chicken on your preparation day and store it until it’s needed. Serve the roasted chicken warm, chilled, or at room temperature.
SERVES
4

Preheat the oven to 450°F. Rinse the chicken inside and out. Pat dry with paper towels. Rub the outside of the chicken with olive oil. Sprinkle with garlic powder. Place the chicken, breast side up, in a roasting pan in the oven. After 15 minutes, carefully pour the chicken broth over the chicken. Roast the chicken for another 2 hours, or until a meat thermometer inserted at the thigh reads 165°F. Baste every 15 minutes with the juices from the chicken. Remove from the oven and let rest for 15 minutes before carving.

If you are making the chicken for use later in the week, let it cool for about 30 minutes before placing it in the refrigerator, covered. The chicken can be stored in the refrigerator for up to 5 days. To reheat the chicken, warm it in a microwave for 2 minutes, or heat it in a 400°F oven for 15 minutes.

We use butter lettuce in place of taco shells in this recipe to reduce calories and fat, and get more veggies in our diet.
SERVES
4

Use the 12 large outer leaves of butter lettuce as “taco shells” and shred the remaining lettuce. Fill each with 1 ounce turkey or chicken. Top with the shredded lettuce, avocado, pico de gallo, cheese, and hot sauce. Serve immediately. Store leftover turkey in the refrigerator for up to 5 days.

Variation: For a vegetarian option, replace the turkey with 1 (14.5-ounce) can rinsed and drained black beans.

Roasting chicken breasts in the oven allows you to make moist, perfectly cooked chicken every time. Pan-sear them first, to get that nice caramelized flavor and color. Serve warm, chilled, or at room temperature.
SERVES 4

Preheat the oven to 400°F. Season both sides of the chicken breasts. Spray a large ovenproof skillet with cooking spray and set over high heat. Place the chicken breasts in the pan and sauté until brown, about 3 minutes per side. Place the skillet in the oven and roast for 18 minutes. Remove the pan from the oven and let sit for at least 5 minutes before slicing. Store the chicken in the refrigerator for up to 5 days. To reheat, warm in a microwave for 45 seconds or in a 400°F oven for 15 minutes.

Cook up a package of ground turkey to use for filling the Butter Lettuce Tacos (
this page
), Turkey-Stuffed Peppers (
this page
), or in the Marinara Sauce (
this page
).
SERVES
4

In a large skillet over medium-high heat, cook the turkey until the meat is no longer pink, about 7 minutes, breaking it up with a wooden spoon as it cooks. Season to taste several times throughout cooking. To reheat the turkey, warm it in a microwave for 45 seconds, or in a skillet over medium heat for 5 minutes. Store, covered, in the refrigerator for up to 5 days.

This recipe skinnies up an Italian favorite. By using lean ground turkey breast, brown rice, and black beans, you keep all the flavor of the classic at a fraction of the calories and fat.
SERVES
4

Preheat the oven to 350°F. Cut the peppers in half lengthwise and remove the core and seeds. Place the peppers in a large saucepan and cover with water. Bring the water to a boil over high heat, cover, and boil for 3 minutes. Remove the saucepan from the heat and remove the peppers from the pan. Wipe the peppers dry and place them cut-side up in an 8-inch square baking dish.

In a medium bowl, combine the rice, turkey, tomato sauce, beans, chili powder, and garlic salt and mix well. Add hot sauce to taste. Generously stuff each pepper half with the turkey mixture. Cover the baking dish with foil. Bake for 25 minutes. Uncover, sprinkle with cheese, and bake for an additional 5 minutes. Serve hot.

To reheat, warm in a microwave for 2 minutes, or in a 350°F oven, covered with aluminum foil, for 15 minutes. Store leftovers in the refrigerator for up to 5 days.

Variation: For a vegetarian option, replace the turkey with 2 chopped Roasted Portobello Mushrooms (
this page
).

Portobello mushrooms have an almost meaty texture, and can be very satisfying in place of meat. You can slice them and add to a salad, put on a bun to eat in place of a burger, or chop and add anywhere you would normally use ground meat or poultry. Serve warm, chilled, or at room temperature.
SERVES
4

Preheat the oven to 425°F. Wash the mushrooms and remove the stems and gills. Toss the mushrooms with the oil, salt, and pepper in a medium bowl. Place in a single layer on an ungreased cookie sheet and roast for 15 to 20 minutes, until tender. Store, covered, in the refrigerator for up to 4 days. To reheat, warm in a microwave for 45 seconds, or in a skillet over medium heat for 5 minutes.

By cooking fish in foil, you avoid both the smell that can permeate your home when you cook fish and a messy cleanup. Choose a sustainable white fish like Atlantic cod, Pacific halibut, or barramundi.
SERVES
2

Preheat the oven to 400°F. Set each fillet on a square piece of foil and rub with 1 tablespoon vinaigrette. Top each fillet with one-half of the
peppers, carrots, and squash and then drizzle with an additional tablespoon of vinaigrette. Cover each fillet with the foil, folding up and sealing all sides. Place on a baking sheet and bake for 20 to 25 minutes, until the fish flakes easily with a fork. Serve immediately, but take care when opening the packets not to burn yourself as there will be a lot of steam.

The cooked fish can be stored, covered, in the refrigerator for up to 3 days. To reheat, warm in a microwave for 90 seconds, or place the cooked fish on a baking sheet and heat in a 375°F oven for 5 to 7 minutes.

Salmon is a great addition to your diet due to its high omega-3 fatty acid, protein, and amino acid content. Its meaty texture appeals to many people who don’t normally enjoy fish. It tastes great warm or cold, so serve it for dinner and take leftovers for lunch later in the week.
SERVES
2

Preheat the broiler. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray. Rub the salmon fillets with the vinaigrette and arrange them on the baking sheet. Broil the fillets until they are just cooked through and golden brown, about 7 minutes. Do not turn the fillets. Serve immediately.

The fillets can be stored, covered, in the refrigerator for up to 3 days. To reheat, warm the fillets in a microwave for 90 seconds, or place the cooked fish on a baking sheet and heat in a 375°F oven for 5 to 7 minutes.