Detox Concept

week:
N*1
💚 ½ cups spinach
💚 1 cup coconut water unsweetened
💚 1 cup pineapple frozen
💚 ¼ avocado
💚 1 serving protein powder optional

☃️ Snowman ☃️

4 Tbsp acai powder
1-2 frozen bananas
1/2 cup frozen strawberries
1/2 cup frozen raspberries
1 cup of plant milk
2 scoops Vanilla Protein
carrot sticks for nose
1 cup coconut cream, dark chocolate chips for eyes and mouth

☃️ Winter ☃️ Ingredients:
3 pitted large Medjool dates (¼ cup packed pitted Medjool dates)
1 cup unsweetened almond milk (or sub light coconut milk), plus more to thin smoothie if necessary
¾ cup frozen spinach
1 1/2 tablespoons cacao powder
1 tablespoon tahini (or sub chocolate tahini or chocolate almond butter)
½ teaspoon vanilla extract
⅛ teaspoon peppermint extract
Pinch of sea salt

🎄 Christmas 🎄 INGREDIENTS: 2 large frozen bananas, peeled prior to freezing
2–3 tablespoon unsweetened cocoa powder
2 medjool dates or 2 tbsp maple syrup
½ to 1 teaspoon peppermint extract
½ cup cold brew coffee
A few ice cubes, if needed to thicken
TOPPINGS:
Fresh mint leaves
Dark chocolate chips
Coconut flakes

🎃Sweet but guilt free 🎃 INGREDIENTS
Pumpkin Spice Cookie Batter
1/4 cup pure pumpkin puree
1/4 cup unsalted butter softened
1/4 cup full-fat cream cheese softened
2/3 cup granular allulose
1 large egg
1 tsp vanilla
1 1/3 cup sifted fine ground almond flour
1/3 cup sifted coconut flour
2 tbsp unflavored protein powder
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1/8 tsp ginger
INSTRUCTIONS
Pumpkin Cookie Dough
Sift almond flour, coconut flour, baking powder, protein powder, salt, and spices into a medium-sized bowl.
In the bowl of a stand mixer, or in a bowl with a hand mixer, blend cream cheese, butter, and allulose until well blended.
Add the egg and vanilla to the allulose and butter mixture and blend well.
Fold dry ingredients into wet ingredients until everything is blended.
Cover and chill for at least one hour.
Preheat oven to 350F and prepare a cookie sheet with parchment.
Roll heaping tablespoons onto the cookie sheet. Gently press down.
Bake for 16-17 minutes or until the cookies turn golden around the edges.
Pull the cookie tray from the oven and allow the cookies to cool for at least 5 minutes before removing from the tray.

🎃 MINI STUFFED PUMPKINS 🎃 INGREDIENTS
1 onion, diced
2 cloves garlic, minced
1 cup celery, chopped
1 cup carrots, sliced into medallions
8 oz mini portobello mushrooms, roughly chopped
8 oz brussels, stems removed and sliced in half
1 1/2 teaspoons rosemary
1 1/2 teaspoons thyme, plus a few sprigs for cooking
1 1/2 teaspoons sage
1 teaspoon salt
1/4 teaspoon black pepper
2 cups wild rice
3 1/2 cups vegetable stock
1 cup pecans
1/2 cup fresh or dried cranberries

INSTRUCTIONS
Thoroughly clean 8 baby pumpkins. Cut off the tops (save for later), remove seeds and innards, and brush inside, outside, and tops with olive oil. Set aside.
In a large, heavy-bottomed pot, cook onion over medium heat until translucent. Add in garlic, celery, carrots, and mushrooms, cooking for 5 minutes.
Stir in brussels, rosemary, thyme, sage, salt, and black pepper and cook for 1 minute, until you can smell the herbs. Add in wild rice, vegetable stock, pecans, and cranberries. Bring it to a boil, then turn heat to a simmer, cover, and cook until the wild rice is plump and al dente (30-35 minutes).
When cooking is complete, preheat oven to 375°F. Carefully spoon rice mixture into prepared mini pumpkins, topping with pumpkin lids.
Place into a Braiser, place a few sprigs of fresh thyme around the pumpkins, and cover with lid. Place in oven, cooking for roughly 45 minutes. Pumpkins are done when they are slightly soft to the touch and golden brown around the edges. Serve immediately.

🎃 Spicy fall 🎃 Ingredients: Pie Filling:
15 oz pumpkin puree
2 large eggs
1 cup heavy cream
2/3 cup granulated erythritol sweetener
1 1/2 tsp pumpkin pie spice (see notes)
1/2 tsp salt
1 tsp vanilla extract
Almond Flour Pie Crust

2 cups almond flour
2 tbsp coconut flour (see notes for substitutions)
2 tbsp granulated sweetener
1/4 tsp xanthan gum
1/4 tsp salt
4 tbsp melted butter
1 large egg INSTRUCTIONS
Make the Crust. Preheat the oven to 400F. In a mixing bowl, stir together the almond flour, coconut flour, sweetener, xanthan gum, and sea salt. Stir in the melted ghee and egg, until well combined.
Wrap in plastic and chill for at least 30 minutes. Once chilled, roll the dough out between two sheets of plastic (or parchment). Use the bottom sheet to help you transfer it to a pie pan.
Bake for 10-15 minutes, until just starting to brown. Remove from the oven, and lower the oven temperature to 350F.
Make the filling. Combine pumpkin puree, eggs, cream, sweetener, spices, salt, and vanilla in a large mixing bowl. Whisk together until smooth.
Pour into the pre-baked crust, and bake for 45-55 minutes, or until set.

🍑 Hot summer 🍑 Ingredients: 5 cups Peaches - pitted and slices see post for details. 2 tbsp Lemon Juice ½ cup Erythritol -see post for details and alternatives ½ cup Surkin Gold -see post for details and alternatives 2 tbsp Cornstarch ½ tsp Ground Nutmeg See post for a crust recipe or purchase or use your own crust. Instructions Prepare your pie crust as indicated by the instructions. Homemade crusts should be blind baked for ten minutes. For the pie filling, place all of the ingredients, except for the crust, in a large bowl. Toss the ingredients until the peaches are well coated. Then allow the ingredients to sit for five minutes. Preheat your oven to 350. Transfer the ingredients from the bowl to your prepared pie crust. If you are adding a lattice top to the top of your pie, simple roll out the pie crust and use a pasty roller to cut out small even strips of dough to weave through one another. You can use a pastry brush to brush an egg wash made with sugar free powdered sugar and egg on top of the lattice. Cover the edges of the pie crust with aluminum foil. Bake the pie in the center of your oven for 20 minutes. Then remove the foil and continue to bake for 20-23 minute or until the pie shows some bubbling. Allow the pie to sit at room temperature for ten minutes before cutting.

🫐 🫐
Ingredients
1 pint fresh blueberries
2 peaches, diced
2 cucumbers, sliced
1/2 cup crumbled feta
3 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon finely chopped basil
Kosher salt and fresh ground black pepper to taste

🥭 Fresh and sunny 🥭 INGREDIENTS
3 yellow mango, peeled and thinly sliced
1 red bell pepper, thinly sliced
¼ red onion, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup roasted peanuts (plus more for serving)
⅓ cup creamy sesame dressing
1 tablespoon soy sauce
2 tablespoons balsamic vinegar or white vinegar
1 tablespoon olive oil
1 tablespoon sesame oil
½ tablespoon tahini (or peanut butter)
½ tablespoon white sesame seeds

🥗 Moroccan inspired 🥗 INGREDIENTS
2/3 cup quinoa
1 1/3 cup water
1/2 cup almonds
1 shallot small
1 cup carrots grated
1 can chickpeas (14 fl oz/400 ml)
2.5 oz arugula (70 g)
1/2 cup mint tightly packed
1/4 cup dates chopped
MOROCCAN SALAD DRESSING
1/4 cup + 2 tbsp olive oil
2 tbsp lemon juice
2 tbsp orange juice
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp sea salt
pinch red pepper flakes

❤️ iced ❤️
4 cups ice
2 cups water
3 black tea sachets
Raspberry Syrup:
2 cups water
1 cup fresh raspberries + extra for garnish
3 tablespoons of stevia