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5 Recipes To Detox On This Fall

Go Clean, Sexy You

After a busy summer of fun and traveling, Fall is almost upon us. Chances are you drank one too many glasses of vino, or enjoyed an extra piece of cake at your last cook out. Hey, that's ok! 

Certified Health Coach, Lisa Consiglio Ryan, feels you. Her cookbook Go Clean Sexy You, is a guide to the healthiest year of your life, with seasonal recipes that will have you detoxing and staying healthy in no time.

Her favorite time of year is autumn, us too. Pumpkin, squash, cinnamon, and more all remind us of Fall. Lisa has built an entire index of recipes around these Fall friendly foods, that will keep you on track to store energy and build immunity. 

 

Keep scrolling for five quick recipes loaded with nutrients, that will have you salivating in no time. 

Whole Health Designs Oatmeal

Apple Pie and Banana Oatmeal - pg 118

1 cup gluten-free rolled oats

1 cup coconut milk

1/2 apple, peeled, cored, and chopped

1/2 banana, sliced

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cinnamon

1 tablespoon cinnamon

1 tablespoon chopped walnuts 

In a medium-size saucepan, cook the oats, milk, and apple over medium heat for 5 minutes. Reduce heat to low and cook for 3 minutes, until apples soften. Stir in banana. Continue to stir until mixture thickens (about 2-3 minutes). Add pumpkin pie spice and cinnamon and stir until combined. 

Meanwhile, in a skillet, toast walnuts over low heat for 1 to 2 minutes. 

Pour serving of oats mixture in a bowl and top with walnut. Serve. 

Read all of Lisa's breakfast recipes here

 Spinach Salad

Oh So Good Spinach Salad - pg 120

SALAD

1 bunch spinach (1 cup leaves)

1 pear, cored, quartered, and sliced

1 tablespoon dried cranberries

SPICED PECANS

2 tablespoons pecans 

1 teaspoon extra virgin olive oil

1/4 teaspoon sea salt

1/4 teaspoon cayenne pepper

VINAIGRETTE

1 tablespoon balsamic vinegar

1 table spoon extra virgin olive oil

1/2 onion, chopped (1/4 cup)

Sea salt and freshly ground pepper to taste

Make pecans: Preheat oven to 350 degrees F. Combine all ingredients in a small bowl and toss until well coated. Place on parchment-lined baking sheet and bake for 10 minutes, or until toasted, stirring occasionally. Let cool. 

Make vinaigrette: Wish together all ingredients and season with salt and pepper. 

Place spinach, pear, and cranberries in a bowl. Add vinaigrette and toss. Transfer to serving bowl and top with pecans. Serve. 

Read all of Lisa's salad recipes here.

 

Kale and Carrot Soup - pg 127

4 carrots, peeled, cut into 1/4-inch chunks (1/2 cup)

2 cups vegetable broth 

1/2 15-ounce can diced tomatoes 

1 bunch kale, thinly sliced (1 cup leaves)

1 15-ouce can cannellini beans, rinsed and drained

1 tablespoon balsamic vinegar 

1 tablespoon chopped basil 

Sea salt and freshly ground pepper to taste

Brig carrots, broth, and tomatoes to a boil in large pot. Add kale beans, and vinegar. Reduce heat to low and simmer for 7 to 10 minutes. Add basil. Season with salt and pepper. Serve. 

Read all of Lisa's soup recipes here.

 

Start Me Up Smoothie - pg 130

2 cups almond milk

1 bunch spinach (1 cup leaves)

1 banana 

1/4 cup blueberries

1 teaspoon ground allspice

1 tablespoon ground flaxseeds

1 tablespoon pecans

Blend all ingredients except pecans. Top smoothie with pecans and serve. 

Read all of Lisa's smoothie recipes here.

 

Red Alert Juice - pg 131

2 beets (use the stems)

2 carrots 

1 apple, cored and quartered

1/2 lemon, peeled

1/4 inch piece fresh ginger root

Juice all the ingredients and serve. 

Browse Lisa's Juice Shop here, and check out the rest of her juice recipes here.  

You may also like to read: Pancakes, Pizza and S'more with Rachel Mansfield

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