Having a sound colon cleanse diet is important. Not only is it effective in helping you get back in shape but it also cleanses the body of excess fats and toxins.
It is widely known that a colon cleanse can improve energy level, remove toxins that is stored in the body , regulate bowel movements and improve mental abilities.
Today I want share with you again a easy detox diet that you can prepare.
Breakfast
South of the Border Scramble
Servings: 1
• 2 egg whites
• 1/4 cup red pepper, diced
• 2 tablespoons red onion, finely diced
• 1/2 tablespoon cilantro, minced
• 1/4 cup cooked black beans
• 2 tablespoons salsa
• salt and pepper to taste
Whisk the egg whites in a mixing bowl and set aside.
In a small nonstick skillet add the red pepper, red onion and cilantro. Sauté gently over medium heat until soft, about 5 minutes.
Add black beans and salsa. Heat thoroughly.
Gradually pour egg whites over the sautéed vegetables and beans, stirring constantly. Scramble until the eggs are firm. Season with salt and pepper.
Serve hot with additional salsa.
Garnish with whole cilantro leaves.
Per Serving (excluding unknown items): 228 Calories; 1g Fat (3.5% calories from fat); 19g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 256mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable.
Lunch
Arugula Salad with Grilled Chicken Breast and Apricots
Servings: 1
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 – 3 ounce organic boneless, skinless chicken breast
• 3 apricots, pitted and halved
• 1 cup baby arugula
• 1 cup mixed baby greens
• 1/4 cup shaved Maui onion
• 1 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• sea salt and pepper to taste
Combine first three ingredients in zip-lock bag and marinate over night.
Grill chicken breast until done, about 5 minutes on each. Grill apricots until marked with grill lines. Set aside to cool.
Combine arugula, greens and onion in a large mixing bowl.
Roughly chop apricot halves and add to bowl. Toss with lime juice and olive oil. Arrange on serving plate.
Slice chicken breast on the diagonal in half inch pieces. Serve on top of salad.
Per Serving (excluding unknown items): 426 Calories; 29g Fat (58.9% calories from fat); 24g Protein; 21g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 77mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 5 1/2 Fat.
Dinner
Mini Turkey Loaf with Roasted Spaghetti Squash
Servings: 1
Spaghetti Squash
• 1/2 spaghetti squash, seeds removed
• 1 teaspoon olive oil
Preheat oven to 375 degrees.
Brush cut edge of squash with olive oil.
Place on a baking sheet, cut side down. Bake for 45 minutes or until tender.
Use a fork to separate strands of “spaghetti”.
Toss with Marinara Sauce.
Turkey Loaf
• 4 ounces organic ground turkey breast
• 2 tablespoons red onion, finely chopped
• 1 small clove garlic, finely minced
• 1/2 teaspoon fresh basil, finely minced
• 1/2 teaspoon fresh oregano, finely minced
• 1/4 teaspoon fennel seeds
• dash red pepper flakes
• 1 egg white
Preheat oven to 350 degrees.
Combine all ingredients in bowl, mixing well.
Press into a mini-loaf pan and bake until thoroughly done, about 25-30 minutes.
Serve on plate with Spaghetti Squash and Marinara.
Marinara Sauce
• 2 teaspoons olive oil
• 1 clove garlic, finely minced
• 1/2 small onion, finely chopped
• 1 can plum tomatoes, diced
• 1/4 cup fresh basil, finely minced
Heat olive oil in saucepan. Add garlic and onion and sauté until golden, about 5 minutes.
Add tomatoes and basil and simmer until thickened, about 30 minutes.
Per Serving (excluding unknown items): 283 Calories; 17g Fat (52.6% calories from fat); 20g Protein; 13g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 152mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.
If you like this recipe, you can visit it here
