|
Recipe of the month
continuation from last month.....
The 10-Day Detox Diet Meal Plan Dr. Hyman
DINNER: Nourishing Entrees with Aromatic Greens
Choose a green base: Broccoli, asparagus, arugula, spinach, kale or chard. Steam lightly or saute with some garlic oil.
Add 4-6 ounces of protein (choose from below)
Protein Options:
Chicken, turkey, salmon, shrimp, scallops, grass fed meat, canned salmon, sardines or herring, hard boiled omega-3 eggs, tofu or tempeh.
Snacks: Quick Creamy or Nutty Snacks
Choose either: Creamy tahini, hummus or tapenade with sliced raw veggies of choice (see salad bar options for ideas)
Or: 1/4 cup mixed nuts (raw if possible) like almonds or walnuts
Unlimited Non-Starchy Vegetables Allowed:
Arugula, artichoke, mushrooms, Swiss chard, asparagus, dandelion greens, mustard greens, tomatoes, bean sprouts, eggplant, onions, turnip greens, beet greens, endive, parsley, watercress, bell peppers (yellow, red or green), fennel, radishes, celery, broccoli, garlic, radicchio, chives, Brussels sprouts, ginger root, snap beans, collard greens, cabbage, green beans, snow peas, jalapeno peppers, cauliflower, hearts of palm, shallots, kale, summer squash, zucchini, spinach and lettuce.
Approved to cook and season meals with:
Coconut oil, olive oil, nut butters, nuts and seeds, (hemp, chia, flax, pumpkin, and sesame), coconut milk, unsweetened almond milk, balsamic vinegar and apple cider vinegar, low sodium vegetable broth, Dijon mustard, sea salt and black pepper, turmeric, cayenne, thyme, rosemary, chili powder, cumin, sage,oregano, onion powder, cinnamon, cilantro, coriander, paprika and parsley.
|