Want more menu options? These recipes have all been approved for Week 1 of the 2011 Whole Living Action Plan mini-meal detox: They contain no dairy, gluten, corn, soy, peanuts, preservatives, or processed sugars -- and they're tested in our Whole Living kitchen, so we know they taste good, too. Make sure your animal protein is organic and hormone-free, or choose from our vegetarian options.

Fresh ginger and apple cider vinegar lend plenty of flavor to this nutrient-rich bowl of millet, black beans, shiitake mushrooms, and bok choy.

This fruit salad, perfect for any time of day, gets a bit of added sweetness from honey and toasted coconut.

Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals. This meal should make about six servings, so portion it out right away to avoid overeating.

Sweet potato and almond butter give this soup a creamy, decadent texture.

Halve or quarter a small avocado and remove pit. Drizzle with 1 teaspoon of your highest-quality olive oil and sprinkle with coarse salt and fresh pepper to taste. Spark with a squeeze of fresh lime.

Omega-3 fatty acids, found in oily fish like salmon and sardines, can help you beat back the winter blues. During the first week of detox, split each serving into two, or eat the salmon and lentils a few hours apart. 

Quinoa, which is used like a grain but is really a seed, can be found at natural foods stores and many supermarkets.

Because they're high in soluble fiber, beans can help lower cholesterol. We like the black-bean and chickpea combination, but feel free to use your favorites.

You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber and protein.

The sunflower seeds and spinach in this salad are top-notch sources of magnesium, which enables your body to create the feel-good neurotransmitter dopamine.

Combine organic chicken with quick-cooking noodles, raw veggies, and a stir-together sauce. Look for soba noodles made from 100 percent buckwheat, which is gluten-free.

Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles. Cooked chickpeas add 3 grams of protein per serving.

A surprisingly good source of vitamin C, raw parsnips have slightly more of the antioxidant than their cooked counterparts.

Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this hearty salad. Compounds in kale prompt the liver to release enzymes that may fight cancer.

A natural affinity exists between salmon and mustard. In this sauce, fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon.

Cook this grilled salmon with spicy honey-basil sauce on the grill or under the broiler for a quick and easy dinner.

Pacific cod makes a good environmental choice. Pacific halibut also works, but you may need to reduce the cooking time.

Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables such as carrots and parsnips that make the broth extra sweet. This dish also makes the perfect leftover lunch or snack. Cold months are perfect for pot-au-feu, which means "pot on fire" in French.

This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any menu.

Lime juice and olive oil dress the salad greens, echoing the chicken's marinade and tying the dish's flavors together with minimal calories.

Add tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.