7 Day Healthy Cleanse Main Dishes

Cleanse Tacos

Riced Cauliflower OR chopped mushrooms sauteed with seasoned with taco seasoning.  Serve in a lettuce leaf. Top with salsa, guacamole, tomatoes

Sheet Pan Vegetable Fajitas

Seasoning:

• 2 tsp chili powder (preferably 1 tsp ancho chili powder 1 tsp regular)
• 1 1/2 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper

Vegetables:

• 1 of each red , green and yellow bell peppers, cored and sliced into strips (3 whole total)
• 1 medium yellow onion , halved and sliced from top to root
• 1 c. mushrooms (any variety) in place of chicken
• 2 cloves garlic , minced
• 3 Tbsp olive oil
• 2 Tbsp fresh lime juice
• 3 Tbsp chopped cilantro

Preheat oven to 400 degrees. Lightly cook rimmed baking sheet with olive oil.  Mix together all of the vegetables and spices in a bowl, Spread vegetables on the baking sheet. Roast until vegetables are tender, about 20 min.

Serve: Sprinkle with cilantro and a squeeze of lime.

Great alone, in a lettuce leaf or make a cauliflower rice “Mexican Bowl” (See below)

Mexican Bowl

1 recipe Cauliflower rice

Top with fajita vegetables, chopped tomato, chopped green onions, Chopped cilantro, Chopped avocado, hot sauce

Enjoy!

Lime Cilantro Sweet Potatoes

Serves 8

4 lbs Sweet Potatoes, peeled & cut into ¾” pieces

4 Tbsp. Olive oil (Divided 2 for roasting 2 for after roasting

1/2 Teaspoons Kosher Salt

¼   Teaspoon Cayenne

½  Teaspoons finely grated fresh Lime Zest (use a Microplane)

1  fl oz Fresh Lime Juice

¼  Cups chopped fresh Cilantro

Preheat oven to 350˚F.

Toss sweet potatoes with 1 fl oz pomace olive oil in a large bowl & sprinkle with ½ teaspoon salt & ¼  teaspoon of cayenne. Roast potatoes in one layer on a sheet pan or cookie sheet for approx. 25 -35 minutes, until tender. The potatoes around the perimeter of the pan will inevitable cook before those in the middle so it’s important to stir them up half way through. A big wide flat spatula is useful. Allow to cool slightly.

Whisk together lime juice & extra virgin olive oil in a bowl large enough to accommodate tossing the sweet potatoes. Add zest & remaining salt and coat cooked potatoes in vinaigrette. Add chopped cilantro stirring gently to combine.

Carrot and Sweet Potato Fries
1 sweet potato, washed and cut into 1/2 inch wide strips
6-8 carrots, washed and cut into 1/2 inch wide strips
2 tablespoons olive oil
2 tablespoons dried herbs (try parsley, rosemary, or thyme)
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven at 400°F. Cut sweet potato and carrots into french fry strips. In a large baking sheet, toss carrots and sweet potatoes with olive oil, dried herbs and salt & pepper.

Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 40 minutes, or until golden brown and crisp.

Great with a dip from the “Dips and Vinaigrette” Page

Portobello Mushroom “Burgers”
Ingredients:
2 Large Portobello Mushroom Caps
3 Tbsp Balsamic Vinegar (no sugar added)
1 clove fresh garlic minced
2 Tsp Dried Basil
1 Tsp Dried Oregano
1/2 Tsp Ground Black Pepper
1 Large Tomato sliced
1 Avocado sliced
1 Cup Pea Shoots sprouts
1 Tbsp Yellow Mustard

Directions:
Slice the mushroom stems off (option to save for dressing) Slice about 1/2″ of the mushroom top off (as if slicing a bun).
Combine the balsamic, garlic, basil, oregano and pepper in a small bowl and mix well.
Place the mushroom caps on a cookie sheet with foil and a little olive oil (to prevent sticking).
With a large spoon pour the marinade over each mushroom cap and let sit for about 10 mins.
Preheat the oven to 425 F.Bake the mushrooms for about 10 mins. Check and see if they are done – otherwise flip them and bake another 10 mins.
Place the bottom of the mushroom cap on a plate – add your choice of toppings and top with the top portion of the baked mushroom cap.

Cabbage Steaks

1. Preheat your oven to 400 degrees.
2. Slice the cabbage into 1/2 inch thick steaks.
3. Brush with oil on both sides and place onto cookie sheet.
4. Season to taste with Kosher salt and black pepper (I used 1 teaspoon Kosher salt, 1/2 teaspoon pepper). I like caraway seeds on mine 🙂
5. Roast for 17-20 minutes or until caramelized.

Other Ideas:

Cauliflower Fried Rice (A FAVORITE. leave out the egg and nuts…still great!)

Mushroom Larb (minus roasted rice powder)

Green Bean Cassarole

Slow Roasted Sweet Potatoes

Salt and Vinegar Roasted Cauliflower