Ten recipes to ease into the 2012 detox for week 3. Double some of the recipes so you a full week's worth of meals.

Print the Week 3 Recipes

Breakfasts

Toasted Coconut Muesli
Serves 1

• Apple, 1/2
• Frozen berries, 1/4 cup
• Gluten-free rolled oats, 2 Tbsp
• Almond milk, 1/4 cup
• Toasted unsweetened coconut flakes, 2 Tbsp

Steamed Salmon with Herbs and Lemon
Serves 1

• Wild salmon, 1 4-oz fillet
• Lemon, 1
• Fresh herbs (dill, parsley, and chives), for garnish
• Brown rice, 1/4 cup
• Coarse salt and pepper

Avocado-Vanilla Smoothie
Serves 2 

• Avocado, 1
• Pear nectar (no sugar added), 1 cup
• Pure vanilla extract, 1/2 tsp

Lunches

Chickpea-Brown Rice Veggie Burgers
Serves 4

• Chickpeas, 2 cups (dry or from 1 15-oz can)
• Brown rice, 1/2 cup
• Green-leaf lettuce, for serving
• Fresh parsley, 2 Tbsp chopped
• Shallot, 1
• Red onion, for serving
• Garlic, 1 clove
• Large egg, 1
• Roasted red pepper, for serving
• Whole-grain mustard, for serving
• Extra-virgin olive oil, 2 Tbsp
• Coarse salt and pepper

Rice Noodles with Broccoli-Almond Pesto
Serves 4

• Rice noodles, 8 oz
• Broccoli, 1 head
• Lemon, 1
• Fresh basil, 1/4 cup leaves
• Garlic, 1
• Sliced, toasted almonds, 6 Tbsp
• Extra-virgin olive oil, 6 Tbsp
• Coarse salt and pepper

Kale, White Bean, and Potato Stew
Serves 6

• Navy beans, 1 15-oz can
• Kale, 1 bunch
• Carrot, 1
• Celery, 1 stalk
• Yukon gold potatoes, 8 oz
• Onion, 1
• Extra-virgin olive oil, 2 Tbsp, plus more for drizzling
• Red-wine vinegar, 2 tsp
• Coarse salt and pepper

Dinners

Shiitakes and Brown Rice en Papillotes
Serves 4 

• Shiitake mushrooms, 5 oz
• Fresh greens, 1 cup
• Lemon, 1
• Fresh thyme, 8 sprigs
• Brown rice, 1 cup
• Extra-virgin olive oil, 1/4 cup
• Coarse salt and pepper

Quinoa with Poached Egg, Spinach, and Cucumbers
Serves 2 

• Baby spinach, 5 oz
• Carrot, 1
• Cucumber, 1/4
• Chives, 1 tsp minced
• Garlic, 1 clove
• Large eggs, 2
• Quinoa, 3/4 cup
• Red chili flakes, pinch
• Extra-virgin olive oil, 3 Tbsp
• White-wine vinegar, 1 tsp
• Coarse salt and pepper

Roasted Beets and Edamame and Arugula
Serves 4

• Golden beets, 3 medium
• Baby arugula, 3 cups
• Fresh basil, 1/2 cup
• Frozen shelled edamame, 1 cup
• Extra-virgin olive oil, about 3 Tbsp, plus more for drizzling
• Red-wine vinegar, 1 Tbsp
• Coarse salt and pepper

Halibut with Sweet Potato Fries and Lime 
Serves 2

• Halibut, 2 4-oz fillets 
• Lime, 1
• Fresh parsley, 1 Tbsp
• Extra-virgin olive oil, 2 Tbsp
• Sweet potatoes, 2
• Coarse salt and pepper

Back to Week 3 of the 2012 Whole Living Challenge.