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

Back to Week 2 of the 2012 Whole Living Action Plan