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Week 3 Shopping List

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.

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