2-Day Body Reset

There are certain times in the year that my body tells me to STOP and do something different. It’s taken many years for me to listen properly to what it was telling me. We have just come back from our journey of end of year work parties, catch ups, camping, travel and of course Christmas and Boxing Day. I actually couldn’t wait to drive in the driveway and start my Body Reset. I only do it for a couple of days just to change it up and get off the treadmill of all things festive. Eating green wholefoods is cleansing and also eating foods that are easy to digest as well helps.

I ate the same menu for the 2 days which makes it easier when prepping (just make double). I started the morning with:

Breakfast

A piece of fruit and then had my Green Good Morning Smoothie about 30 minutes later.

Mid Morning

A cup of peppermint or dandelion tea

Lunch

A raw salad with my Green Goodness Salad Dressing

Afternoon Snack

A piece of fruit with 1/2 cup of natural coconut yoghurt

Dinner

My Greenalicious Soup… so yummy and very easy to put together

A break from all things caffeine, alcohol, processed and sugar! Getting back into a routine of eating whole, nourishing food is what my body thrives on and I’ve learned to love the way it makes me feel.

Check out the recipes here:

Green Good Morning Smoothie

2 tbsp Vanilla Protein Powder

1/4 Zucchini, chopped

1/4 Avocado

1 handful of Baby Spinach

1 tbsp Nut Butter

1 tbsp ground Flaxseed

1 cup of Almond Milk

Whiz it all together…

Green Goodness Salad

2-3 cups of leafy greens

Chopped radish, carrot, cucumber, zucchini, green capsicum. Add 2 tbsp of sauerkraut or kimchi and add 125-250g of chicken, fish, tempeh.

Green Goodness Dressing

1/2 Spring Onion

1 clove Garlic, chopped

2 tbsp Apple Cider Vinegar

2 tsp Lemon Juice

2 tsp Lime Juice

Small handful of Basis leaves, Mint Leaves, Coriander/Parsley

1/2 Avocado or 1 tpsn Tahini

1/4 tsp Himalayan Salt

Whiz it all together…

Greenalicous Soup

3 Spring Onions

1 clove Garlic, chopped

Juice and Zest of Lemon

1 head of broccoli, chopped

1 Fennel bulb, chopped

2 cups of Baby Spinach

2 cups of veg stock

1/2 tsp Himalayan salt (optional)

1 tsp pepper

1 tbsp pumpkin seeds, toasted

1 tsp Extra Virgin Olive Oil

Cook the onions, garlic and fennel first in the pan until soft. Add the rest of the ingredients except the baby spinach, pumpkin seeds and olive oil. Bring to the boil and simmer, cooking on the stove for about 1/2 hour until ingredients are cooked through.

Add the baby spinach just before you blitz the soup. Serve with a sprinkle of olive oil and the pumpkin seeds.

I have tweaked these recipes to suit me and you can do the same too :)