Decadent Detox Menu

February 4-8

Breakfast:

Green Smoothie: Kale, Cucumbers, Celery and Blueberries

Horchata Chia Seed Pudding: Cinnamon, Vanilla and Almonds

Lunches: Grains, Legumes, Vegetables

Southwest Black Bean and Quinoa Burger with Lime Ailoi

over Greens and Citrus Dressing

Roasted Butternut Squash with Chickpeas and toasted Walnuts

over Arugula with Tahini Dressing

Red Lentil, Sweet Potato and Kale Stew

Tabbouleh

Cannellini Beans, Tomatoes, Cucumbers, Kale, Marcona Almonds with Lemony Mint Dressing

Japanese Bowl with Carrot Ginger Dressing

Wild Rice, Edamame, Sprouts, Sesame Marinated Shiitake Mushrooms

Dinner:  Seafood and Vegetables

Grilled Salmon with Green Beans

Pomegranate-Balsamic Pan Sauce

Halibut Teriyaki

Over Rainbow Snow Pea Slaw

Thai Red Curry with Shrimp

Over Cauliflower "Rice"

Miso Crusted Cod and Braised Garlic Bok Choy

Over Snap Pea, Snow Pea Slaw

Pistachio Crusted Tilapia

Beets and Frisee Salad with Orange Citrus Dressing  

Snacks:

Hemp and Spirulina Energy Bars

Claudine Dagit

415-606-9124

claudine@stilettoandspice.com