Week #1 : Pesto Pasta
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Ingredients
(serves about 4) 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Parmesan cheese 3 cups of pasta Directions Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. |
Week #2: Kale Chips
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Ingredients
1 head kale, washed and thoroughly dried 2 tablespoons olive oil Sea salt, for sprinkling Directions Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. |
Week #3: Pesto Grilled Cheese
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Ingredients
2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Parmesan cheese Slices of mozzarella cheese (1 slice per sandwich) White Bread Butter Directions Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat. Press the sandwich with cheese and pesto slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes. |
Week #4: Basil Pizza
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Ingredients
1 bag pizza dough 1 bag shredded mozzarella cheese 1 jar pizza sauce 1 1/2 cup of fresh basil 3 cups olive oil 1 bag of pepperoni Directions Preheat oven to 450 degree Roll dough into shape of pizza base After dough is in desired shape, put the dough onto a tray that has been lubricated with olive oil Spread tomato sauce around pizza base, add cheese, meats, and vegetables Put pizza into oven for 15-20 until crust is golden brown Sprinkle with basil and other garnishes |
Week # 5: Vegetable Salad
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Ingredients
6 cups lettuce 3 cups tomatoes 6 cups spinach 3 cups diced carrots 3 cups peach Dressing of choosing on side Directions Put lettuce, spinach, and tomatoes in bowl Cut carrots and peaches and put inside bowl Mix and enjoy with dressing of choosing |
Week # 6: Chicken lettuce wrap
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Ingredients
1 tablespoon olive oil 1 pound ground chicken 2 cloves garlic, minced 1 onion, diced 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoons freshly grated ginger 1 teaspoon Sriracha (Optional) 1 bag of onions, white onions 2 green onions, thinly sliced Kosher salt and freshly ground black pepper, 1 head of lettuce Directions Heat olive oil in saucepan Cook chicken until browned Stir in garlic, onion, hoisin sauce, soy sauce, vinegar, and ginger until onions become translucent Season with salt and pepper for taste Wrap the sauteed chicken in lettuce |
Week # 7: Breakfast Cleansing Smoothie
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Ingredients
1/2 head Lettuce 2 Carrots Small handful of Spinach Handful of Mint 1 Green Apple *OPTIONAL* (to make it sweeter & more bearable) 1 Banana 1/2 Cup Strawberries 1&1/2 Almond Milk or Water (or any liquid of your choosing) Directions Blend all together! Add more of your chosen liquid to get the desired consistency. |
Recipes that you can make!
Lemon Basil and Shrimp Pasta!
Lettuce and Taragon Soup
Chili Roasted Carrots
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