1- Eating In: It’s all about the Greens
Dark, leafy greens such as spinach, kale, chard, and even arugula are packed with nutrients and fiber, which can boost your immune system, reduce inflammation, and leave you feeling satisfied and energized.
I like to add greens to EVERYTHING. Scrambled eggs (or egg whites), smoothies, soup, salad, grain dishes, you name it. Greens are a super easy and incredibly nutritious way to keep you on your January detox plan.
2- Eating out: Veggies first.
Make sure you’re having at LEAST one serving of vegetable with your meal. This could be a salad (the more colorful, the better!) or side salad (ask for dressing on the side), or a side of steamed veggies (ask for light or no oil).
You can even ask for “double veggies” instead of the carbohydrate side option. The non-starchy veggies will help to fill you up with high-quality calories, and give you energy for the rest of the day, not leave you feeling sluggish, as heavy eating tends to do.
My best trick to for detoxing, sliming down, or just simply getting more nutrients in my diet without a lot of effort, is homemade vegetable soup. I’ve been making this stuff for years, and it’s a lifesaver. I make a big batch of non-starchy vegetable soup at the beginning of the week, and then I eat it as a side to my lunch or dinner (or both) until it runs out. Pair the soup with a portion of lean protein, and you’ll have a balanced, filling meal.
½ sweet white onion, chopped
1-2 cloves garlic, minced
4 stalks celery, chopped
1-3 sweet potatoes (optional), depending on size, chopped (approx. 2 cups)
2 zucchinis, chopped
3 small heads or 1 large head of bok choy, chopped
3 green onions, chopped
½ cup cilantro, chopped
¼ cup lemon juice, preferably fresh squeezed
6 cups vegetable broth
I like to use as many organic ingredients as possible for my soup. All vegetables should be cut into ½ inch pieces. Keep in mind, this is just a blueprint for your soup. You can alter it as you like, even add chicken, if that's part of your diet.
Start by sautéing the white onion, garlic, celery, and sweet potato in the bottom of a large pot. Once they start to soften, add 4 cups of veggie broth, and then add in all remaining ingredients. Add remaining veggie broth to cover the vegetables. Cook for 20-30 minutes on low-medium heat.
If you want to omit the sweet potato, add one can of diced tomatoes for some extra flavor. Quinoa is another great addition for texture, protein, and fiber.