HIPP Detox Lunch Recipes

Massaged Kale Salad with Sweet Pear and Mint

Course: Lunch
Keyword: 21 Day Detox Program
Servings: 2 servings
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Ingredients

  • 1 bunch kale chopped
  • 1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 large pear cored and chopped
  • ¼ cup chopped fresh mint
  • ½ cup sunflower seeds
  • ½ cup flax seeds
  • Dressing of choice recipes in Dressings

Instructions

  • Add chopped kale to a large mixing bowl.
  • Add sea salt and olive oil.
  • Massage the kale with clean, bare hands until wilted.
  • Add the remaining ingredients and serve immediately.

Apple Lentil Collard Wrap

Course: Lunch
Keyword: 21 Day Detox Program
Servings: 2 servings
Calories: 415kcal
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Ingredients

  • 2 large collard leaves
  • 1 cup cooked lentils warm or cold (BPA-free canned or use recipe in Basics)
  • 1 small apple cored and thinly sliced
  • 1 cup shredded carrots
  • 1 cup raw sauerkraut
  • 1 avocado sliced
  • Dressing of your choice recipe in Dressings

Instructions

  • Take the collard leaves and discard the woody stems.
  • Lay the leaves onto a flat surface.
  • Fill the collard leaves with the remaining ingredients.
  • Fold like a burrito and serve immediately.

Nutrition

Calories: 415kcalCarbohydrates: 58gProtein: 18gFat: 17gSaturated Fat: 2gSodium: 556mgPotassium: 1663mgFiber: 28gSugar: 15gVitamin A: 20415IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 5mgVitamin B5: 3mgVitamin B6: 1mgVitamin C: 96mgVitamin E: 7mgVitamin K: 873µgCalcium: 514mgCopper: 1mgFolate: 537µgIron: 6mgManganese: 2mgMagnesium: 137mgPhosphorus: 323mgSelenium: 6µgZinc: 3mg

Cannellini Sweet Potato Buddha Bowl

Course: Lunch
Keyword: 21 Day Detox Program
Servings: 2 servings
Calories: 653kcal
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Ingredients

  • 1 bunch kale finely chopped
  • 1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 large beet pre-roasted or raw
  • ½ bunch parsley finely chopped
  • 1 roasted sweet potato chopped (warm or cold)
  • 1 cup raw sauerkraut
  • 1 ½ cups cooked cannellini beans BPA-free canned or use recipe in Basics
  • ¼ cup tahini
  • Dressing of choice recipe in Dressings

Instructions

  • Add kale to a large mixing bowl with salt and olive oil.
  • Use clean, bare hands to massage the kale until wilted.
  • Divide the kale between 2 serving bowls.
  • Top the serving bowls with the remaining ingredients and serve immediately.

Nutrition

Calories: 653kcalCarbohydrates: 84gProtein: 21gFat: 31gSaturated Fat: 4gSodium: 2164mgPotassium: 1671mgFiber: 19gSugar: 18gVitamin A: 31857IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 4mgVitamin B5: 2mgVitamin B6: 1mgVitamin C: 119mgVitamin E: 3mgVitamin K: 713µgCalcium: 334mgCopper: 2mgFolate: 255µgIron: 9mgManganese: 1mgMagnesium: 149mgPhosphorus: 454mgSelenium: 13µgZinc: 3mg

Festive Chickpea and Spinach Salad

Course: Lunch
Keyword: 21 Day Detox Program
Servings: 2 servings
Calories: 487kcal
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Ingredients

  • 4 cups baby spinach
  • 1 ½ cups cooked chickpeas BPA-free canned or use recipe in Basics
  • ¼ cup pumpkin seeds
  • ¼ cup hemp seeds
  • 1 cup chopped butternut squash cook the fresh or frozen variety
  • 1 apple cored and sliced
  • 1 teaspoon cinnamon
  • Dressing of choice recipes in Dressings

Instructions

  • Add all the ingredients to a large salad bowl and serve immediately.

Nutrition

Calories: 487kcalCarbohydrates: 60gProtein: 25gFat: 19gSaturated Fat: 2gSodium: 60mgPotassium: 1101mgFiber: 16gSugar: 17gVitamin A: 13279IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 37mgVitamin E: 3mgVitamin K: 298µgCalcium: 204mgCopper: 1mgFolate: 354µgIron: 10mgManganese: 3mgMagnesium: 182mgPhosphorus: 649mgSelenium: 6µgZinc: 3mg

Confetti Salad Bowl

Course: Lunch
Keyword: 21 Day Detox Program
Servings: 2 servings
Calories: 867kcal
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Ingredients

  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
  • 1 bunch fresh mint finely chopped
  • 1 ½ cups cooked chickpeas BPA-free canned or use recipe in Basics
  • 1 large beet roasted or raw
  • 1 pear cored and chopped
  • ½ cup sunflower seeds
  • ½ cup flax seeds
  • 1 cup shredded carrots
  • 4 celery stalks finely chopped
  • Dressing of choice recipes in Dressings

Instructions

  • Add green and purple cabbage to a large mixing bowl. Top with salt and olive oil.
  • Gently massage for about 1 to 2 minutes to lightly break down the cabbage.
  • Fold in the remaining ingredients and serve immediately.

Nutrition

Calories: 867kcalCarbohydrates: 96gProtein: 31gFat: 46gSaturated Fat: 4gSodium: 1382mgPotassium: 2022mgFiber: 36gSugar: 34gVitamin A: 11953IUVitamin B1: 2mgVitamin B2: 1mgVitamin B3: 6mgVitamin B5: 2mgVitamin B6: 1mgVitamin C: 93mgVitamin E: 14mgVitamin K: 113µgCalcium: 312mgCopper: 2mgFolate: 542µgIron: 10mgManganese: 4mgMagnesium: 400mgPhosphorus: 830mgSelenium: 34µgZinc: 6mg

Salad with Goat Cheese

Servings: 2 servings
Calories: 766kcal
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Ingredients

  • 2 cups baby spinach
  • 1 cup chopped fresh mint
  • 1 small red onion chopped
  • 1 avocado chopped
  • 2 ounces goat cheese
  • ½ cup sunflower seeds
  • ½ cup hemp seeds
  • Dressing of Choice recipes in Dressings

Instructions

  • Add all the ingredients to a large mixing bowl.
  • Mix well and serve.

Nutrition

Calories: 766kcalCarbohydrates: 28gProtein: 35gFat: 61gSaturated Fat: 9gCholesterol: 13mgSodium: 147mgPotassium: 1079mgFiber: 15gSugar: 4gVitamin A: 4467IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 6mgVitamin B5: 2mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 30mgVitamin D: 1µgVitamin E: 14mgVitamin K: 166µgCalcium: 244mgCopper: 1mgFolate: 255µgIron: 12mgManganese: 1mgMagnesium: 190mgPhosphorus: 955mgSelenium: 19µgZinc: 3mg

Ginger Lentils and Veggies

Course: Lunch
Keyword: 21 Day Detox Program, Vegetarian
Servings: 2 servings
Calories: 575kcal
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Ingredients

  • 2 cups cooked Brown Rice recipe in Basics
  • 1 tablespoon coconut oil
  • 1 small onion chopped
  • 1- inch piece of ginger grated or finely chopped
  • 1 beet peeled and chopped
  • 1 large carrot chopped
  • 1 bunch Swiss chard chopped
  • 1 teaspoon nutmeg powder
  • Sea salt and black pepper to taste
  • 1 1/2 cups cooked lentils BPA-free canned or use recipe in Basics

Instructions

  • Cook the brown rice, and set aside.
  • Next, add coconut oil to a large skillet over medium heat. Once the oil melts, add onion, beet, and carrot.
  • Add about ¼ cup of water and cover. Steam for about 3 minutes.
  • Remove the cover and add Swiss chard. Saute for 3 minutes until wilted.
  • Stir in the nutmeg, sea salt, black pepper, and lentils.
  • Serve over brown rice.

Nutrition

Calories: 575kcalCarbohydrates: 102gProtein: 24gFat: 10gSaturated Fat: 7gSodium: 477mgPotassium: 1879mgFiber: 23gSugar: 17gVitamin A: 15233IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 6mgVitamin B5: 2mgVitamin B6: 1mgVitamin C: 59mgVitamin E: 3mgVitamin K: 1252µgCalcium: 166mgCopper: 1mgFolate: 459µgIron: 10mgManganese: 4mgMagnesium: 300mgPhosphorus: 564mgSelenium: 6µgZinc: 4mg

Salad with Edamame

Course: Lunch
Keyword: 21 Day Detox Program, Vegetarian
Servings: 2
Calories: 1161kcal
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Ingredients

  • 1 pound frozen edamame
  • 2 tablespoons toasted sesame oil
  • 2 garlic cloves chopped
  • 4 cups baby spinach
  • 1 cup shredded carrots
  • 1 small red onion chopped
  • 1 medium apple cored and chopped
  • 1 medium avocado sliced
  • ½ cup sunflower seeds
  • ½ cup hemp seeds
  • Dressing of choice recipes in Dressings

Instructions

  • Rinse frozen edamame under warm water in a strainer and set to the side to drain.
  • Place a skillet over medium-low heat. Add sesame oil.
  • When the oil is warm, add garlic. Stir for about 1 minute, then add edamame.
  • Season with sea salt and black pepper. Remove from heat and set to the side to cool.
  • To assemble the salad, add spinach, carrots, onion, apple, avocado, pumpkin seeds, and hemp seeds to a large mixing bowl.
  • Top with edamame and dressing of choice

Nutrition

Calories: 1161kcalCarbohydrates: 68gProtein: 55gFat: 81gSaturated Fat: 9gSodium: 119mgPotassium: 2410mgFiber: 29gSugar: 22gVitamin A: 16773IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 9mgVitamin B5: 3mgVitamin B6: 1mgVitamin C: 54mgVitamin E: 17mgVitamin K: 384µgCalcium: 355mgCopper: 2mgFolate: 1005µgIron: 16mgManganese: 4mgMagnesium: 348mgPhosphorus: 1296mgSelenium: 19µgZinc: 6mg