10 Detox Lunches You’ll Actually Look Forward To Eating

Introduction: Here’s a list of detox lunches that will help you cleanse your body and spirit. From salads to pizzas, these meals are hearty and filling enough to satiate your hunger without leaving you feeling bloated or empty. Plus, they are perfect for busy people who dont have time for an elaborate meal—or anyone who just wants something easy on the stomach.

10 Detox Lunches You’ll Actually Look Forward To Eating 1

Spicy Thai Peanut Salad 1

Kale and Quinoa Salad with Lemon-Tahini Dressing 2

Rainbow Detox Salad 2

Sweet Potato, Arugula and Avocado Salad 3

Quinoa and Black Bean Salad with Mango-Lime Dressing 3

Beet, Fennel and Orange Salad 4

Asian Chicken Salad 4

Spicy Southwest Salad with Grilled Chicken 5

Cobb Salad with Turkey and Avocado 5

Conclusion 6

Spicy Thai Peanut Salad

Ingredients:

1 cup uncooked rice

1/2 cup peanut butter

3 cloves garlic, minced

1 teaspoon sugar

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander pinch of salt

3 tablespoons vegetable oil or 1 tablespoon coconut oil, divided vegetables (for side dish):

8 cups cooked fish or shrimp, peeled and deveined

8 cups cooked vegetables

Directions:

1. In a large bowl, mix together the cooked rice, peanut butter, garlic, sugar, cumin, coriander, and salt. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the seafood and cook until it’s pink on the outside but still firm to the touch inside, about 5 minutes per side. Divide the seafood mixture among 8 plates.

2. For the sides: In a large skillet over medium heat, heat 2 tablespoons of the oil or coconut oil. Add Vaulta greens and cook until tender but not overcooked, about 7 minutes per batch; add more if you like them slightly wilted. Divide Vaulta greens among 8 plates.

3. To assemble: Pour each person one-third of their desired amount of detox lunch into their bowl and top with salad ingredients.

Kale and Quinoa Salad with Lemon-Tahini Dressing

Ingredients:

1 cup cooked kale, chopped

1/2 cup quinoa, rinsed and drained

3 tablespoons tahini sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons lemon juice

Instructions:

1. In a large bowl, combine cooked kale, quinoa, tahini sauce, salt, and pepper. Mix well.

2. Better yet, set a serving bowl aside for later and enjoy with a salad or sandwich! Lemon-Tahini Dressing can also be used as an appetizer or side dish. Enjoy!

Rainbow Detox Salad

Ingredients:

1 cup cooked rice

1 cup cooked black beans

1/2 cup cooked quinoa

1/2 avocado, diced

1 small jalapeño pepper, seeded and minced

1 teaspoon ground cumin salt and pepper to taste

Instructions:

In a medium bowl, combine cooked rice, black beans, quinoa, avocado, jalapeño pepper, cumin and salt and pepper. Mix well to combine. Cover and refrigerate for at least 2 hours or up to overnight.

Sweet Potato, Arugula and Avocado Salad

Ingredients:

1 sweet potato, peeled and cubed

1 cup chopped arugula

1/2 avocado, chopped salt and black pepper to taste

Directions:

1) Preheat oven to 350 degrees F.

2) In a salad bowl, combine sweet potato, arugula, avocado, salt and pepper.

3) Mix together until everything is evenly coated.

4) Place salad on a baking sheet and bake for 25 minutes or until heated through.

Quinoa and Black Bean Salad with Mango-Lime Dressing

Ingredients:

1 tablespoon olive oil

1 red onion, diced

2 cloves garlic, minced

1 jalapeño pepper, seeded and finely chopped

3 cups cooked quinoa

4 cups low-sodium vegetable broth or water

1/2 cup fresh cilantro leaves, chopped

1/4 cup fresh lime juice

Salt and freshly ground black pepper to taste

Instructions:

1. In a large salad bowl, combine the diced red onion, garlic, and jalapeño pepper. Add the cooked quinoa and vegetable broth. Stir until well combined. Season with salt and black pepper to taste. Cover and refrigerate for 30 minutes to let the flavors meld.

2. Remove from the refrigerator and stir in the cilantro leaves, lime juice, salt and black pepper to taste. Serve immediately.

Beet, Fennel and Orange Salad

Ingredients:

1/2 cup beets, peeled and diced

3 cloves garlic, minced

1/4 cup fennel bulb, diced

3 oranges, juiced and seeded

2 tablespoons olive oil salt and pepper to taste

Directions:

1. In a large bowl, combine the beets, garlic, fennel, oranges and olive oil. Season with salt and pepper to taste. Mix well and serve chilled.

Asian Chicken Salad

1. Start with a simple bowl of rice and steamed vegetables:

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

2 cups cooked white rice

3 tablespoons vegetable broth or water

2 cloves garlic, minced

1/4 teaspoon ground ginger pinch of salt green onion, thinly sliced (optional) sesame oil for cooking (optional)

Directions:

1. In a large bowl, combine the chicken cubes, rice, vegetable broth or water, garlic, ginger and salt; mix well. cover and refrigerate for at least 2 hours or up to 12 hours.

2. Preheat a large skillet over medium heat. Add enough sesame oil to coat the bottom of the skillet and cook chicken until browned and cooked through (about 7 minutes per side).

Serve immediately with green onion if desired.

Spicy Southwest Salad with Grilled Chicken

Ingredients:

1 pound chicken breast, diced

1 red onion, diced

2 tablespoons olive oil or ghee

1 teaspoon chilli powder

1 teaspoon smoked paprika or cumin powder

Salt and pepper, to taste

Directions:

In a large skillet over medium-high heat, heat the oil or ghee. Add the chicken and onions and cook until browned, about 8 minutes. Stir in the chilli powder, smoked paprika, salt and pepper. Cook for 1 minute longer. Serve hot with your favourite bread crumbs.

Cobb Salad with Turkey and Avocado

Ingredients: -1 pound organic Cobb salad dressings -1 tablespoon olive oil or ghee -8 chicken breasts, boneless and skinless, chopped -2 onions, diced -1 red pepper, diced -2 tablespoons chilli powder -2 teaspoons smoked paprika -1 teaspoon salt (or to taste) -1/4 teaspoon black pepper (fresh or dried) -8 hard boiled eggs, peeled and chop into small pieces Avocado slices To Serve: Directions: 1. In a large skillet over medium high heat, heat the oil or ghee. Add the chicken and onions and cook until browned, about 8 minutes. Stir in the chilli powder, smoked paprika, salt and pepper. Cook for 1 minute longer. Serve hot with your favourite bread crumbs.

OUR LIFESTYLE CAN HAVE A BIG IMPACT ON HOW WE EAT, MOVE AND THINK.

Are you any of these people?

1. Are you working long hours, constantly checking your phone for the next demand?

2. Constantly on the road with minimal food choice options?

3. A mom going in many directions at once, shuttling children to school and soccer practice THEN having to plan a healthy dinner?

4. Live alone and prefer to dine out rather than prepare your meals?

5. Getting older and noticing a steady weight gain despite no changes in what you eat?

6. When stressed, your go-to is chocolate, or some other sweet?

7. Feel like your stomach and intestines are grumbling about everything you eat, making it difficult to function let alone have a social life?

The common denominator of these scenarios are lifestyles that makes eating for health a challenge. Changing may feel monumental, yet with proper guidance is totally achievable. Whatever your scenario, I will guide you in how to make food choices that support rather than hinder your health.

During our time together we will review your specific challenges, come up with creative yet doable solutions, then put them to practise. We will stay in touch with an app where you can take pictures of your food, that is sync’d to my computer for immediate feedback. If needed we will build your support team, including top-notch personal trainers, cooks, mother’s helpers, doctors, and behavioural therapists; whoever is needed to help you achieve your goals.

If you are wanting to know how your current diet stacks up without going through a 4-week program, this program is for you. Sharon Stewart Nutrition Counseling will review your lifestyle habits (diet, exercise, stress, family history), review any health concerns (e.g. high cholesterol, diabetes, gluten intolerance, exercise performance) and give advice and strategies to help achieve your goals.

Conclusion

Looking for a delicious and healthy salad option? Check out our spicy Thai peanut salad,

kale and quinoa salad with lemon-tahini dressing, rainbow detox salad, sweet potato,

arugula and avocado salad, Beet, Fennel and Orange Salad, Asian chicken salad, Cobb

salad with turkey and avocado, or our Quinoa and Black Bean Salad with Mango-Lime

Dressing. All of these salads are perfect for lunch or dinner – easy to prepare and full of

flavour.