Start the Season Right With Our 3-Day Summer Detox
What You Should Know Before Starting Our 3-Day Detox
Half the year has already flown by, and you may be wondering how another year is going by without fulfilling your new year's resolutions or meeting your healthy living goals. Summer is the perfect time to take a few days to re-introduce whole, mostly plant-based foods into your diet. We've created several seasonal recipes that come together quickly, allowing you to spend less time by the stove and more time enjoying long summer days with loved ones.
To begin, read our 5 Pillars of the CL Detox, so you understand what you'll be eliminating from your diet (and what you won't). Next, download our Simple Shopping List with everything you need for the next three days—the entire list should only set you back about $60. Then, take a look at Simple Swaps for Our 3-Day Detox filled with ideas for easy substitutions and helpful tips. Now you're ready to start cooking.Pre-Recipes
Once you've purchased all of your ingredients, you'll need to prepare two recipes ahead of time—our Avocado-Herb Dressing (one of our favorites!), and our Whole Roasted Golden Beets. Trust us, a little prep in advance will will save you so much time during the week!
Day 1 and 3 Breakfast: Paleo "Oatmeal" With Peaches and Flax
This breakfast bowl is a great way (that’s not a smoothie!) to sneak a serving of vegetables into the first meal of the day. The egg white, almond milk, and banana create a custard that’s reminiscent of the starchy porridge consistency of standard oatmeal, while the flax and zucchini give bulk and texture.
Very ripe bananas are key to providing enough natural sweetness so that the dish doesn’t taste too vegetal. While it wouldn’t be considered Paleo, you could use regular cow’s milk instead of almond milk if you prefer. Feel free to replace the peaches with other fruits or berries and the coconut with chopped toasted nuts.
Day 1 Lunch: Quinoa-Arugula Bowl With Peaches and Avocado
This five-minute salad offers a range of flavors and textures: earthy quinoa, spicy arugula, crunchy walnuts, salty cheese, and sweet peaches drizzled with tangy vinaigrette. It’s also quick to make and easily portable.
Day 1 Afternoon Snack: Cubed Cantaloupe
Cantaloupe is the perfect summer sweet treat, as it is full of vitamins and helps keep you hydrated. A serving comes out to one cup.
Day 1 Dinner: Lemon-Garlic Roasted Chicken
The tangy marinade adds tenderness and flavor to everyday plain chicken breasts. These days, most chicken breasts are huge, so finding a 4- to 5-ounce breast is almost impossible. If you can find a 9- to 10-ounce breast, cut it in half lengthwise to get the right size—butchers in some markets can help with this. Make it with Skillet Green Beans with Blistered Corn and Tomatoes, pictured.
Day 1 Dinner: Skillet Green Beans With Blistered Corn and Tomatoes
The green beans retain their bright color and still get tender with this cooking method. Charring the corn and tomatoes enhances their flavor, and adds a nice pop of color. Use the kernels off a fresh ear of corn, if possible, but frozen, thawed corn will work, too. What a gorgeous addition to your chicken dish!
Day 2 Breakfast: Double Green Smoothie
Pro tip: slicing and freezing bananas will ensure that creamy texture you love! You can also add ice if you don't have any frozen bananas on hand.
Day 2 Lunch: Lemon-Garlic Chicken Salad Lettuce Cups
These fresh lettuce wraps are a cinch to throw together thanks to a smart use of leftovers. Serve them with whatever variety of lettuce leaf you prefer—romaine, iceberg, or green leaf. If you’re packing this to take to work, wait until you’re ready to eat before filling the leaves, so the lettuce stays crisp. Pair this with 1/2 cup of cubed cantaloupe to round out the meal.
Day 2 Afternoon Snack: Plain Yogurt With Peaches
Today's snack calls for another summer sweet treat: peaches! This time you also get a protein and probiotic boost from yogurt. Grab a six-ounce container of plain, fat-free yogurt and top with slices from one medium peach for the perfect afternoon pick-me-up.
Day 2 Dinner: Seared Salmon With Zucchini Noodles
If you like crisp salmon skin, this cooking method is for you. Just be sure when you place the salmon, skin side down in the pan that you don’t touch it for the full 6 minutes while it cooks—that’s the key for the crispiest browned skin around. After turning the fish, cook it to your preferred degree of doneness. The barely warmed vegetables are still crunchy and flavorful. Serve with lemon wedges, if you like.
Day 3 Lunch: Lentil Salad With Beets and Spinach
Get lunch together in 10 minutes or less thanks to your meal prep earlier in the week and precooked lentils!
Day 3 Snack: Plain Yogurt With Pumpkin Seeds
Your last snack of the detox is a nutritional powerhouse! Top another six-ounce container of plain, fat-free yogurt with one tablespoon of roasted pumpkin seed kernels, also known as pepitas, for a more savory take on a yogurt snack!
Day 3 Dinner: Pan-Sautéed Lemon-Garlic Shrimp Salad
Shrimp is always a weeknight protein of choice, as it cooks quickly and is extremely versatile. The avocado-based dressing provides you with healthy fats to keep you full until breakfast!