It’s time to reset your eating habits and back to the track after the holiday! Your liver, kidney and digestive systems take time to detox. Avoid eating processed foods and too much sugar. Let’s start the healthy, post-holiday detox meal plan today!
Post-holiday detox meal plan
(1) Breakfast – Avocado Toast with Poached Egg
Ingredients:
¼ ripe avocado (mashed)
1 slice whole-grain bread (toasted)
2 teaspoons everything bagel seasoning
Pinch of sea salt
Instructions:
(1) Spread the mashed avocado on the toasted bread.
(2) Top with a poached egg.
(3) Season with everything bagel seasoning and salt.
(2) Lunch – Black Bean Salad
Ingredients:
1 can black beans (rinsed and drained)
½ cup red onion (thinly sliced)
1 ripe avocado (diced)
¼ cup cilantro leaves (chopped)
8 cups mixed salad greens
2 cups frozen corn kernels
1 pint grape tomatoes (halved)
¼ cup lime juice
2 tablespoons olive oil
1 clove garlic (minced)
½ teaspoon sea salt
Instructions:
(1) Add lime juice, olive oil, garlic and sea salt into a bowl. Mix all seasonings well.
(2) Combine black beans, red onion, avocado, cilantro leaves, salad greens, corn kernels and grape tomatoes in a salad bowl.
(3) Pour the dressing over the salad and stir to serve.
(3) Dinner – Baked Fish Taco with Avocado
Ingredients:
1 tablespoon olive oil
2 teaspoons black pepper
½ teaspoon sea salt
1 pound flaky white fish fillets (cut into 8 pieces)
1 ripe avocado (sliced)
½ cup pico de gallo
8 corn tortillas (warmed)
Instructions:
(1) Preheat the oven to 375°F. Coat a baking sheet with a baking rack.
(2) Stir olive oil, black pepper and sea salt together in a shallow bowl. Toss the fish fingers into the seasonings until well-coated. Transfer the fish fingers to the baking rack. Bake for 15 minutes until the fish fingers become golden.
(3) Fill the warmed tortilla with 2 pieces of fish fingers, 2 slices avocado and 1 tablespoon pico de gallo.
No time for meal prep? Adding supplement into your daily routine is a quick help!
