post-4th detox meal plan

Whoa, nelly. 

If you’re an American, there’s a 90% chance your Fourth of the July weekend was a doozy. If you’re one of my 5 or so international readers, you probably had a standard, summer weekend and this may not apply to you.

Whether your weekend was spent wearing a tank top that read, “Red, white, and booze,” or hopping between classy cookouts with your grown-up friends, you probably got into some business this weekend. By “business”, I mean any of the following:

  • Beers on beers/wine on wine
  • Anything referred to as a “dip”
  • Anything referred to as a salad that is not, in fact, a salad
  • Rediscovering the simple pleasure of the American hot dog, and accidentally having 5 of them
  • Patriotic-themed desserts covered in/filled with whipped dairy (see top photo — crepes filled with farmers cheese, topped with berry compote)
  • Etc.

Your body is most definitely craving some nourishment this week. Here is a  simple meal plan to get you back on track to eating real food.

I picked these recipes because they’re quick, protein-rich, plant-based, and full of naturally detoxifying ingredients like lemon and herbs.

the meals

For breakfast, enjoy a filling bowl of Greek yogurt with flax cereal and blueberries or hard-boiled eggs and avocado toast. Make the eggs ahead of time so prep each day is under 5 minutes.

For lunch, buttery lunchbox chicken or Turkish bulgur salad, both served with a side of kale with tahini dressing. All lunch components can be made and packed ahead of time, so lunch is grab-and-go!

Dinner is made in 10-15 minutes: Pan-seared salmon with cucumber-yogurt sauce or shrimp taco salad. Quick, full of protein, and freaking delish.

yay body!

There’s nothing more satisfying than having several days in a row of solid, healthy, home-cooked goodness. Do your body a favor and flood it with goodness this week. Double the amount of proteins if cooking for two. ❤

grocery list

  • 1 dozen eggs
  • 4 avocados
  • 1 pint cherry tomatoes
  • 4 cucumbers
  • 6 lemons
  • 4 limes
  • 2 red onions
  • 1 pint blueberries
  • 2 lbs. kale
  • Large bag of spinach
  • Garlic
  • Dill, basil, mint, cilantro
  • 1 lb. chicken
  • 1 lb. shrimp
  • 2 6 oz. filets of salmon
  • 4 oz. crumbed feta
  • 4 oz. cheddar cheese
  • Full-fat Greek yogurt (large container)
  • Package of bulgur
  • 1 lb. grass-fed butter
  • Tahini
  • Salsa
  • Chia seeds
  • Golden raisins
  • Jar of olives
  • Local honey
  • Nature’s Path Cereal (I like Blueberry Cinnamon Flax)
  • Sprouted grain bread
  • Organic tortilla chips (optional)
  • Multigrain pita chips (optional)

DAY 1&3

Breakfast: 2 Hard-Boiled Eggs, Avocado Toast

Screenshot 2016-05-18 12.57.04

Lunch: Butter Chicken; Kale Salad with Lemon-Tahini Dressing;


Dinner: Pan-Seared Salmon with Cucumber-Yogurt Salad


DAY 2&4

Breakfast: Greek Yogurt with Nature’s Path Organic Cereal, blueberries, chia seeds, honey

Lunch: Turkish Bulgur Salad; Kale Salad with Lemon-Tahini Dressing;


Dinner: 10-Minute Taco Salad (with Shrimp)


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