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WEEK 2

ALL ABOUT THE GREENS/ 

Growing up, we all heard the words, “no dessert until you eat your vegetables.” We know they’re good for us, but what exactly do they do? Greens are packed with vitamins, minerals and antioxidants that help us regulate weight, blood sugar, vascular health, immunity and more! To enhance your Reset, try adding extra greens into your diet this week! 

Here are a few suggestions to get you started: 

 

 

TIPS FOR ON-THE-GO/   

Even when you’re crunched for time or out on the town, you still have to eat your vegetables. Here are a few tips for success: 

  1. Use organic dried herbs when fresh are too inconvenient

  2. Eating out: try ordering a side salad, or even better, make the whole meal a salad with meat or eggs.

  3. As suggested in week 1, keep fresh fruit and veggies in the fridge in individual grab-n-go containers for a snack. (Fun-size bags of carrots are easy to keep around and transport).

 

 

RECIPES FOR WEEK 2/  

Chunky Salad with Creamy Avocado Dressing

This salad is packed with antioxidants, vitamins and minerals. Plus, it provides half the daily amount of fiber needed in one meal! The dairy free, creamy dressing contains healthy fats that help your body absorb vitamins from the vegetables. Download the recipe and nutritional information here. 

INGREDIENTS

  • Red Leaf Lettuce, 1 head

  • Swiss Chard, 5 bunch

  • Dandelion Greens, 1 cup, chopped

  • Spring Onions (Scallions), 1 cup

  • Beets, sliced/shredded, 1 small beetroot

  • Red Cabbage, shredded, 2 cups

  • Fennel, thinly sliced, 1 bulb

  • Apple, 1 cup slices

  • Pecan nuts, chopped, 1 cup, halves

  • Avocado, 1 Whole, small

  • Coconut Milk, Full-Fat, 0.5 can

  • Garlic, pressed or minced, 1 clove

  • Raw Honey, 2 tsp

  • Lemon Juice, 2 juice of lemon

  • Dill, fresh, 3 tbsp

  • Sea Salt, 1 teaspoon

INSTRUCTIONS

Salad: Rinse and dry all vegetables. Chop all leafy greens. Remove stems from the chard. Chop spring onions into 1/4 inch pieces. Slice or shred beats. Slice fennel thinly. Mince dill into fine pieces. Thinly slice, grate or shred cabbage in a food processor. Chop pecans into smaller pieces (raw or roasted).

Dressing: Add avocado, coconut milk, garlic, honey, lemon juice, dill and salt to a food processor. Pulse, scraping sides as necessary, until blended. Add to salad, or store in an air-tight container. 

Note: You can sub dill for another herb like basil.

 

Spinach, Arugula, Tomato Salad

Fifteen minutes is all it takes to make this healthy side salad. From vitamin C, to beta carotene (precursor to vitamin A), vitamin K, antioxidants from fresh herbs, and fats from goat cheese to help with vitamin absorption, this salad has it all. Download the recipe and nutritional information here. 

INGREDIENTS

  • Spinach, lightly chopped, 2 cups

  • Arugula, 3 cup

  • Cherry or Grape Tomatoes, halved, 20 Cherry Tomato

  • Goat Cheese, crumbles, 4 oz

  • Olive Oil, 0.25 cup

  • Honey, Raw, 1 tablespoons

  • Apple Cider Vinegar, 2 tablespoons

  • Oregano, fresh, minced (2 tsp if dried), 1 teaspoon

  • Thyme, fresh, minced (2 tsp if dried), 1 tsp

INSTRUCTIONS 

Dressing: Whisk together, olive oil, fresh herbs, apple cider vinegar and honey until combined well. 

Salad: Combine spinach, arugula, tomatoes and goat cheese. Toss with dressing. Season with salt and pepper to taste.

 

 

Download the full Recipes for your Reset Guide here.  

 

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