5 Day Spring Reset/Detox!

Let’s help our bodies to become healthier and happier!

Join Joy & Lorraine as they chat about their upcoming 5 Day Spring Reset/Detox happening April 15^th-19^th 2024. But you can do this Detox on your own time as well!

Some of the key topics of the discussion include:

*What exactly is a Detox?

*How do you know if your body needs a Detox? What are the signs?

*What are the benefits of doing a Detox?

*What our 5 Day Spring Reset/Detox involves.

Resources mentioned in this episode:

11 Signs Your Body Is Screaming for a Detox | FOOD MATTERS®

Have You Heard of ‘Obesogens?’ If You’re Post-Menopausal, You Need to Know How to Avoid Them, As They Are Likely Sabotaging Your Weight & Health | National Association of Baby Boomer Women - NABBW

Sign up Here for the 5 Day Spring Reset/Detox with Lorraine & Joy

CHIA PUDDING

From Bonnie Roill, RD

 

1/2 Cup chia seeds

1/4 Cup unsweetened cocoa (omit if making almond flavored)

1 Tsp. vanilla (I increased to 4 tsps.)

2 Tbls. Maple syrup (I increased to 4 Tbls.)

2 Cups milk (cow or plant based ok)

Add all ingredients to a bowl. 

WHISK well.

After 15 minutes, whisk again.

Spoon into 4 cups.

Chill until set.

Top with berries.

 

https://kriscarr.com/mango-chia-pudding/

 

https://kriscarr.com/strawberry-chia-pudding/

 

Strawberry Kombucha Mojito

Ingredients

16 oz. strawberry Kombucha

1/2 cup fresh strawberries

quartered

6-8 fresh raspberries

8 mint leaves

1 cup Sparkling water

Juice of 1/2 lime

Ice

 

1. Muddle, or puree, the strawberries, raspberries, mint and lime juice until a puree is formed.
2. Divide the puree into 2 mason jars, add kombucha into each glass followed by sparkling water

and add in ice cubes.

3. Stir, sip, and enjoy!

 

Triple Citrus Rosemary Pomegranate Margarita

EA Stewart, RD | Registered Dietitian Nutritionist

ROSEMARY SIMPLE SYRUP

1 cup water

1 cup sugar

6 large sprigs fresh rosemary

 

1 cup pomegranate juice

4 tangerines peeled and juiced

2 lemons halved and juiced

2 limes halved and juiced

8 tbsp rosemary simple syrup {recipe above}

ice

1 pomegranate cut in half and seeded, for garnish {or use pomegranate arils from the store}

 

Fresh rosemary sprigs for garnish

 

1. Combine water, sugar, and fresh rosemary in a pan and heat on high until boiling. Remove

pan from heat, cover, and let rosemary steep for 30 minutes. Strain liquid, and store in a jar in

the refrigerator, until ready to use.

2. Combine tequila, juices from tangerines, lemons, and limes, and rosemary simple syrup in a

cocktail shaker or jar with ice, and shake until well combined.

3. Place ice in 4 margarita glasses, and divide shaken margarita mixture equally between the 4

glasses, then top off each glass with ~ 1/4 cup pomegranate juice, or until glass is full.

Garnish with pomegranate arils and a sprig of fresh rosemary.

 

Sparkling Watermelon Refresher

Amy Katz

 

Ingredients

 

4 cups watermelon cut in chunks (seedless)

1 Tablespoon lime juice

4 mint leaves

ice

crushed or cubes

sparkling water

lime slices

 

for garnish (optional)

 

1. In a blender, process the watermelon chunks, lime juice, and mint leaves until smooth.
2. Strain the watermelon mixture, if desired, and set aside.
3. Fill your glasses with ice.
4. Pour the watermelon mixture over the ice to fill each glass 3⁄4 of the way to the top.
5. Top each glass with sparkling water, garnish with lime slices (if desired) and enjoy!

 

Sesame Chicken Slaw Mason Jar Salad

BY THE GOOD HOUSEKEEPING TEST KITCHEN PUBLISHED: OCT 21, 2016

 

Ingredients

2 tbsp. sesame-ginger dressing

1/2 c. chopped red cabbage

1/2 c. chopped cooked chicken

1/4 c. shredded carrots

1/2 c. cooked quinoa

2 tbsp. dry-roasted edamame or wasabi peas

 

Directions

 

Yields:

1 serving(s)

 

Step 1

In a 16-ounce mason jar, layer ingredients in the following order: dressing, cabbage,

chicken, carrots, quinoa, and edamame. Screw on lid and refrigerate.

Step 2

When ready to eat, shake jar until contents are mixed and enjoy.

 

Greek Salad in a Jar

Recipe courtesy of Ree Drummond

Directions:

For the dressing: Put the oil, vinegar, mustard, garlic and a pinch of salt and pepper in a jar or

blender. Add the water and shake or blend until smooth.

For the salad: In a 1-quart wide-mouth mason jar, layer:

1/4 cup of the dressing, the artichoke hearts,

cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on

the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar.

 

Salad:

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 clove garlic, minced

Kosher salt and freshly ground black pepper

1 cup warm water

3 to 4 canned halved artichoke hearts, drained

1/2 cucumber, cut into chunks

1/4 cup pitted kalamata olives, roughly chopped

1/2 cup halved red grape tomatoes

1/4 cup feta cheese chunks

1/2 cup rinsed and drained canned chickpeas

1/2 head romaine lettuce, chopped

 

Apple Walnut Salad in a Jar

Ingredients

1 wide-mouth pint and a half jar

Juice of 1 lemon

Water

1 large tart apple (i.e. Granny Smith), cored and

diced

3 tablespoons honey mustard salad dressing

1/4 cup diced red onion

1/4 cup crumbled goat cheese or crumbled blue cheese

1/2 cup toasted walnuts

1/3 cup dried cranberries

1-2 cups baby spinach or baby kale

Instructions

1. In a small bowl, mix together the lemon and water. Add in the diced apple and toss

to cover the apple well. Drain the apple, discarding the lemon water, and set apple

aside.

2. To make the salad, layer the salad ingredients in the order listed into the jar (put in

the apple right after the dressing), packing in as much spinach or kale as you need

to create a tight pack. Cover the jar, and place it in the fridge for up to 5 days.

3. To eat, shake the jar, empty the contents of the jar into a bowl and enjoy!

 

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