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The Clean Green Food & Drink Cleanse Week 2

Stay Green and Lean All Summer

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You’ve already accomplished seven days of our two-week Clean Green Food and Drink Cleanse, and now it's time to make "clean green" eating a permanent part of your life. Shape food editor-at-large Candice Kumai has added more delicious, healthy juices and light meals to help you keep feeling satisfied and slim so you'll look and feel like a million bucks all summer.

For more recipes, check out Kumai's Clean Green Drinks.

Photo: Evi Abeler

Monday

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BREAKFAST SMOOTHIE: The Chocolate Skinny “Shake”: Combine 1 cup unsweetened coconut milk, 2 cups baby spinach, 1/2 frozen banana, 2 tablespoons unsweetened cocoa powder, 1 tablespoon green superfood, 1 tablespoon pure maple syrup, and 1 cup ice in a blender until smooth. (Serves 2.)

LUNCH SMOOTHIE: The Blueberry Detox Blend: Combine 2 cups coconut water, 2 tablespoons spirulina, 1/2 frozen banana, 2 cups organic baby spinach, 2 cups frozen blueberries, and 1 cup ice in a blender until smooth. (Serves 2.)

DINNER: Detox Apple and Cabbage Salad: In a small bowl, whisk 2 tablespoons apple cider vinegar, 1/8 teaspoon cayenne pepper, 1/3 cup plain nonfat Greek yogurt, 2 teaspoons agave nectar, 1 teaspoon fennel seeds, and 1/2 teaspoon sea salt. Using a mandolin or sharp knife, thinly slice 1/2 head each Savoy cabbage and red cabbage, 1 Fuji apple, and 1/4 red onion to resemble extremely fine confetti. Transfer to a large bowl. Toss in 1/2 cup each chopped walnuts and golden raisins. Combine with dressing. (Serves 2.)

Photo: Evi Abeler

Tuesday

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BREAKFAST SMOOTHIE: The Cinnamon-Almond Horchata: Combine 1 cup unsweetened almond milk, 1 frozen banana, 1 teaspoon cinnamon, 1 tablespoon maca powder, 2 tablespoons almond butter, and 1 cup ice in a blender until smooth. (Serves 2.)

LUNCH SMOOTHIE: The Chocolate Avocado Goddess: Combine 1 avocado, 1 1/4 cups unsweetened almond milk, 1 frozen banana, 2 tablespoons dark unsweetened cocoa powder, 2 teaspoons agave nectar, and 1 cup ice in a blender until smooth. (Serves 2.)

DINNER: Lime Chicken Soup: In a stockpot, bring 8 cups low-sodium chicken stock, 4 star anise, and 1/2 teaspoon chili flakes to a boil. Add 2 cups shredded cooked chicken and 1 medium sliced carrot. Simmer for 10 to 15 minutes. Blanch and shock 1 cup sugar snap peas. Add 8 ounces rice noodles and snap peas to the stockpot. Cook for 5 minutes. Add zest and juice of 1 lime, and 1 dash sea salt. (Serves 6.)

Photo: Candice Kumai

Wednesday

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BREAKFAST SMOOTHIE: The Green Apple: Combine 1 cup each coconut water, kale, and baby spinach, 1 1/2 cored Fuji apples, 1/8 teaspoon each cinnamon and nutmeg, 1 cup ice, and 1 dash flaxseed or chia seed in a blender until smooth. (Serves 2.)

LUNCH SMOOTHIE: Strawberry-Banana Boost: Combine 2 frozen bananas, 2 cups frozen organic strawberries, 1 cup spinach, 1/4 cup rice or whey protein powder, 1 1/2 cups unsweetened almond milk, and 1 cup ice in a blender until smooth. (Serves 2.)

DINNER: The Get Sexy Salad: In a medium saucepan, add 2 cups quinoa and 3 1/4 cups water. Cook for approximately 12 minutes, or just until water is absorbed. Meanwhile, whisk together 2 tablespoons each extra-virgin olive oil, reduced-sodium soy sauce, and lime juice, and 1 tablespoon balsamic vinaigrette. Toss quinoa, 1/2 sliced pink grapefruit, 1/2 sliced avocado, and 1 cup arugula or mizuna with vinaigrette. (Serves 4.)

Photo: Evi Abeler

Thursday

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BREAKFAST SMOOTHIE: The Green Sunshine: Combine 1 cup unsweetened almond milk, 2 cups baby spinach, 1 frozen banana, 1/2 Fuji apple, 1 tablespoon each green superfood and spirulina, and 1 cup ice in a blender until smooth. (Serves 2.)

LUNCH SMOOTHIE: The Hawaii Five-O: Combine 1 cup frozen mango chunks, 1 1/2 cups unsweetened almond milk, 3/4 cup pineapple, 1 tablespoon shredded coconut, and 1 cup ice in a blender until smooth. (Serves 2.)

DINNER: The Think Pink Salad: Coat 2 pounds beets with 1 tablespoon olive oil. Wrap each beet completely with aluminum foil and roast at 425 degrees until fork-tender, about 1 hour. In a large bowl, combine 1 1/2 cups wild arugula and 2 cups cooked quinoa. Dress lightly with 2 tablespoons each olive oil and lemon juice. Cut cooled beets into half moons. Add to salad and toss with crumbled chèvre. (Serves 4.)

Photo: Evi Abeler

Friday

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BREAKFAST SMOOTHIE: The Blueberry Almond: Combine 2 cups unsweetened almond milk, 1 cup each baby spinach and kale, 2 cups frozen blueberries, and 3 tablespoons each almond butter and chia seeds in a blender until smooth. (Serves 4.)

LUNCH SMOOTHIE: The Dandelion Date “Shake”: Combine 1 1/2 cups unsweetened coconut milk, 1/2 cup dandelion greens, 2 cups baby spinach, 1 frozen banana, 3 dried and pitted dates, and 1 cup ice in a blender until smooth. (Serves 2.)

DINNER: Simple Avocado Quinoa Salad: In a large salad bowl, toss 3 cups cooked quinoa, 1/4 thinly sliced red onion, 1 Fuji apple, and 2 cups chopped purple or Lacinato kale. 
Drizzle in juice of 1 lemon, 2 tablespoons extra-virgin olive oil, 2 teaspoons honey, and 1 pinch sea salt, and toss to coat well. Gently fold in 1 cubed avocado and 1/4 cup crumbled feta or chèvre. Enjoy chilled or at room temperature. (Serves 4.)

Photo: Evi Abeler

Saturday

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BREAKFAST SMOOTHIE: The Green Morning Goddess: Combine 1 1/2 cups unsweetened almond milk, 2 cups each baby spinach and kale, 1 1/2 cups pineapple, 1 large cucumber, 1 tablespoon ground flaxseed, 1/4 cup protein powder, and 2 cups ice in a blender until smooth. (Serves 2.)

LUNCH SMOOTHIE: The Chocolate Avocado Goddess: Combine 1 avocado, 2 tablespoons dark each unsweetened cocoa powder and agave nectar, 1 frozen banana, 1 1/4 cups unsweetened almond milk, and 1 cup of ice in a blender until smooth. (Serves 2.)

DINNER: Asparagus Ribbon, Sweet Corn, and Cress with Pom Vinaigrette: Whisk 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon sea salt together in a small bowl. Add 2 teaspoons olive oil and 1/4 cup pomegranate juice and whisk to combine. Divide 1 bunch de-stemmed watercress among four plates. Using a vegetable peeler, shave 1 pound asparagus spears into thin ribbons add to each serving. Top with 1/4 cup fresh or canned corn, and sprinkle lightly with vinaigrette. (Serves 4.)

Photo: Quentin Bacon

Sunday

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BREAKFAST SMOOTHIE: The Recovery: Combine 1 cup each unsweetened almond milk, kale, frozen strawberries, and frozen blueberries, 2 frozen bananas, 1 tablespoon fennel seeds, and 1 cup ice in a blender until smooth. (Serves 2.)

LUNCH SMOOTHIE: The Green Pineapple: Combine 3 cups organic baby spinach and 1 cup each fresh or frozen pineapple, unsweetened almond milk, and ice in a blender until smooth. (Serves 2.)

DINNER: Cold Cucumber Avocado Soup: In a large food processor, combine 1 chopped English cucumber, 1 ripe avocado, 1/4 chopped red onion, 2 tablespoons plain nonfat Greek yogurt, 1 tablespoon fresh dill, juice of 1 lime, and 1 1/2 teaspoons sea salt until smooth. Slowly stream in 1 1/4 cups cold water and blend until smooth again. Chill for 30 minutes. Serve with 1 sprig dill to garnish. (Serves 4.)

Photo: Lauren Volo