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Week 2 Shopping List

Ten recipes to make you feel your absolute best in week 2 of the 2012 cleanse. Double some of the recipes so you a full week's worth of meals.

Print the Week 2 Recipes

Breakfasts

Vegetable Soup with Chickpeas and Miso
Serves 4

  • Chickpeas, 1 cup (dry or from 1 15-oz can)
  • Broccoli, 1/2 head
  • Carrots, 2
  • Celery, 2 stalks
  • Yellow onion, 1/2
  • Garlic, 2 cloves
  • White miso, 2 Tbsp
  • Extra-virgin olive oil, 2 Tbsp
  • Coarse salt

Baked Sweet Potatoes with Toasted Nuts and Oranges
Serves 2

  • Sweet potatoes, 2 small
  • Orange, 1/4
  • Toasted almonds or pecans, 1/4 cup chopped
  • Cinnamon, dash
  • Freshly grated nutmeg, dash
  • Flaky sea salt


Scrambled Tofu with Collards and Tumeric
Serves 2

  • Firm tofu, 8 oz
  • Collard green, 3 leaves
  • Red onion, ½
  • Garlic, 2 cloves
  • Fresh ginger, 1/2 inch
  • Ground turmeric, 1/2 tsp
  • Extra-virgin olive oil, 1 Tbsp
  • Coarse salt and pepper

Lunches

Watercess with Sardines, Tarraon, and Clemintines
Serves 2

  • Sardines, 1 4-oz olive oil-packed can
  • Watercress, 1 bunch
  • Clementines, 2
  • Lemon, 1
  • Red onion, 1/4 small
  • Fresh tarragon, 1 Tbsp
  • Toasted pumpkin seeds, 3 Tbsp
  • Extra-virgin olive oil, 1 Tbsp
  • Coarse salt and pepper

Raw Kale Salad with Pomegrante and Toasted Walnuts
Serves 4

  • Kale, 1 bunch
  • Lime, 1
  • Pomegranate, 1/2 
  • Fresh ginger, 1/2 tsp
  • Red onion, 1/4
  • Toasted walnuts, 1/4 cup chopped
  • Extra-virgin olive oil, 2 Tbsp
  • Coarse salt and pepper

Red Lentil Soup with Turnip and Parsley
Serves 8

  • Red lentils, 1 1/2 cups dried
  • Celery, 3 stalks
  • Fresh flat-leaf parsley, 1/2 cup chopped
  • Turnip, 1
  • Yellow onion, 1
  • Garlic, 4 cloves
  • Canned chopped tomatoes, 1 1/2 cups
  • Extra-virgin olive oil, 2 Tbsp
  • Red-wine vinegar, 1 tsp
  • Coarse salt and pepper

Spicy Black Bean Salad
Serves 4

  • Black beans, 1 1/2 cups (dry or from 1 15-oz can)
  • Baby spinach or arugula, 2 cups
  • Red bell pepper, 1/2 Jalapeno, 1
  • Lime, 1
  • Fresh cilantro, 1/4 cup
  • Red onion, 1/4
  • Ground cumin, 1/4 tsp
  • Extra-virgin olive oil, 2 Tbsp
  • Coarse salt

Dinners

Roasted Winter Vegetables with Cannellini Beans
Serves 4

  • Cannellini beans, 1 1/2 cups (dry or from 1 15-oz can)
  • Leek, 1 large
  • Carrots, 2
  • Brussels sprouts, 8
  • Rutabaga, 1 small
  • Sweet potato, 1
  • Parsnips, 2
  • Garlic, 5 cloves
  • Extra-virgin olive oil, 3 Tbsp
  • Balsamic vinegar, 1 Tbsp
  • Coarse salt and pepper

Grilled Salmon and Bok Choy with Avocado Salsa
Serves 2

  • Wild salmon, 2 4-oz fillets
  • Bok choy, 3 heads
  • Navel orange, 1
  • Avocado, 1/2
  • Fresh cilantro, 1 Tbsp chopped
  • Red onion, 1/2 small
  • Toasted sesame oil (or olive oil), 1/4 tsp
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and pepper

Baked Trout with Broccoli, Apple, and Fennel Slaw
Serves 4

  • Trout, 4 fillets
  • Broccoli, 3 stalks
  • Carrot, 1
  • Tart apple (such as Granny Smith or Jonagold), 1/2
  • Lemons, 2
  • Fresh parsley, 2 Tbsp
  • Shallot, 1
  • Apple sauce, 1 Tbsp
  • Tahini, 1 Tbsp
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and pepper

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