Summer veggie toss

Toss peeled cucumber, cherry tomatoes and chopped boiled egg in a mixture of olive oil and spices of your choice (I do garlic, fresh parsley, s&p, and onion powder).

Perfect for summer when you don’t want to turn the oven on!


Avocado Egg Salad

Mash up 1 avocado with a fork to desired consistency, add juice of 1/2 a lime, grated or minced garlic, salt and pepper.

Chop 4 boiled eggs including yolks, Dice red onion really small.

Gently mix in egg and red onion. Makes 2 portions.

Can be eaten on 100% whole wheat bread… Or you can be like me and eat it with a spoon!(and maybe lick the bowl).

Gorgeous 🙂

Roasted veggies

Roasting veggies is super easy. Chop up your choice of veggies into similar sized pieces (I do zucchini, bell peppers, red onion chunks, & broccoli). Drizzle 1 tsp of olive oil on them and toss to coat. Add fresh ground black pepper & seasalt.. Red pepper flakes if you like a little zing. Add peeled garlic cloves to roast for extra flavor.

Roast for 20-30 mins on 400 degrees top rack oven.


“So I should just eat a lot of grilled chicken on salads, right?”

I hear this phrase a LOT! Whether you’re on the cleanse or max phase, it can be easy to get stuck in a food rut! It takes planning and a little creativity. Here are some non- salad options for you, whether they be meals or snacks.

-Roast veggies and chickpeas in a little olive oil or balsamic vinegar and spices
– unsalted pistachios, almonds, sunflower seeds, etc with a little fruit on the side
– plain oatmeal with fresh fruit mixed in
-ground chicken or lean pork sliders on a 100% whole wheat bun or lettuce wrapped
-stir fry with brown rice
-boiled eggs
-canned tuna with “different” mix ins. Experiment!
-make guacamole with fresh ingredients and eat with carrots and celery
-baked fish with lemon and veggies
-kabobs on the grill… Chicken and shrimp with your favorite veggies
-try grilled peaches! Yum.
-instead of a green salad with lettuce and greens, I just mix up chunks of veggies, seeds, and a lean protein choice and a little olive oil/vinegar/pepper. Gets you away from the traditional boring salad

When I start craving sweets I make a spark slushy. In a blender mix frozen fruit, crushed ice, a little water, and spark. It makes me feel like I got a slush from sonic without the sugar and calories 😉

Leave a comment with your favorite non-salad options for the 24 day challenge!

Roasted chickpeas

1 can of garbanzo beans, rinsed and dried
Drizzle of olive oil
Spices of your choice (cayenne pepper, sea salt and pepper, Italian spices, etc)

Preheat oven to 400 degrees.

Rinse can of garbanzo beans well and pat dry, throw in a bowl and drizzle LIGHTLY with olive oil, add spices and toss to coat.

Roast for 30 mins total, or until chickpeas get golden brown and crispy. Stir every 10 minutes or so to roast evenly.

Let me just say… Amazing!! When cleansing limit this snack and be careful about adding extra salt. Canned chickpeas have lots of sodium already.

Warning: I could easily eat an entire can of these crunchy, delicious, hot snacks!!! Make sure to share;)


Cilantro-lime jumbo shrimp

Raw jumbo shrimp (peeled and deveined)
1 tsp olive oil
2 fresh limes quartered
fresh cilantro
fresh garlic

marinate jumbo shrimp in a baggie with 2 limes squeezed and then thrown in the bag, chopped fresh cilantro, olive oil, fresh chopped garlic. Let sit in fridge for 2-3 hours.

Grill shrimp on a skewer with lime quarters.

Serve with grilled veggies or a salad.


All purpose meat and fish seasoning

I add this seasoning to everything protein! Eggs, pork chops, chicken breast, tilapia, etc. Its great on roasted veggies too. I always make a double batch and put it in a shaker.

2 T Salt
2 T brown sugar (OMIT IF CLEANSING)
1 T black pepper
1 T garlic powder
1 T dried basil
1 T paprika
1 T dried tarragon (optional)

Easy Tilapia

2 Tilapia Fillets
Lemon cut in wedges
Parsley (fresh or dried)
Garlic Powder

OR substitute all spices for Old Bay Seasoning

Preheat oven at 375. Rub tilapia with lemon, sprinkle lightly with spices. Leave 1 lemon wedge on top of each filet. Bake for 30 minutes or until fish is white & flaky.

Eat with a side of lightly steamed asparagus and fruit salad.

Refried Black Beans

1 can black beans, drained & rinsed
sauteed garlic and onion
1/4 cup water or chicken stock
1 tablespoon cumin
salt & pepper, garlic powder to taste
Chopped fresh cilantro

Saute onion and garlic in a pan sprayed liberally with pam for a minute or so. Add rinsed black beans and 1/4 cup water or stock. Mash with a fork or potato masher & add spices. Heat until warm and gooey. Top with fresh chopped cilantro.

Spread on top of fajita style chicken breast or eat with fresh baby carrots (instead of chips).

Zucchini Turkey Burger

This is a great way to hide the veggies in a great tasting burger for your family 🙂 My husband ate all of it and admitted he couldn’t taste his least favorite veggie!

1 lb ground turkey (93/7 if possible)
1 chunk of onion, finely grated (as much as you can handle without crying)
1 zucchini, finely grated
2 garlic cloves, finely grated
pinch of salt & pepper
pinch of nutmeg (trust me here, its amazing)
pinch of oregano & parsley

Mix all ingredients with hands & divide in 4. Make into a flat patty & throw on a grill or grill pan until no longer pink in center. Blot all juices. Serve on a bed of lettuce (during cleanse) or on a 100% whole wheat bun with lettuce, tomato, pickle, and grilled onions. YUM!!

Don’t be afraid, be bold… Live better, feel better!