I am in the midst of The 30 Clean (day 10 and feeling great!) so wanted to share some of my favorite recipes with you. When I do a cleanse like this it’s what I make for everyone for dinner. My family goes on a cleanse and doesn’t even know it! That’s how good this food is.

1 handful mixed greens
1 teaspoon extra-virgin olive oil
squeeze of lemon
roma tomato sliced and quartered
½ avocado sliced into chunks
2 slices bacon preferably organic, center cut and free of added sugar and nitrates
sea salt and fresh cracked pepper to taste 
*Note: I added onions and pea shoots

1. Preheat oven to 400°.
2. Lay bacon on the rack of a foil lined baking sheet.
3. Bake for approximately 20 minutes, until crispy.
4. Meanwhile toss the mixed greens with olive oil & lemon.
5. Plate the greens, roma tomato and avocado.
6. Top with chopped bacon.    

2 cups snap peas
2 cups garden peas
5 cups arugula
2 cups kale, stems removed
½ cup mint leaves, chopped – can do more depending on your taste
1½ -2 avocados, cubed
¼ cup lemon vinagrette
Pepitas and coarse sea salt for garnish
1. Bring a pot of water to a boil. Meanwhile, prepare an ice bath.
2. Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. Once cooled, strain.
3. Combine arugula, kale and mint to a serving bowl.
4. Add peas, avocado and dressing and mix well.
5. Top with pepitas, salt and any additional toppings and season with salt and pepper if needed.

1 1/2 cups fully cooked chickpeas, towel dried
zest + juice of 2 limes, divided (my limes were extra juicy-seeming)
olive oil
chili powder (chipotle, ancho, whatever you like)
salt + pepper
1  head of cauliflower, core removed
1 tbsp grainy mustard
1/2 tbsp maple syrup/raw honey/agave nectar
3-4 radishes, thinly sliced
1 cup flat parsley leaves
2 sprigs fresh mint, leaves sliced
2 green onions, finely sliced
1/4 cup chopped chives
1 crisp apple (like fuji or pink lady), sliced thin
1 ripe avocado, peeled and cut into chunks
1/3 cup sunflower seeds, toasted
1. Preheat the oven to 400 degrees F. Spread the chickpeas out on a parchment lined baking sheet. Sprinkle them with a bit of lime zest, chili powder, salt, pepper, and about a tablespoon of olive oil. Toss the chickpeas to coat and slide the tray into the oven. Roast until lightly crispy and golden, about 15 minutes.
2. Start turning the cauliflower into rice in batches. Place a few handfuls of the florets into the bowl of a food processor fitted with the “S” blade. Pulse the florets until you have small, rice-ish bits of cauliflower. Scrape the “riced” cauliflower into a large bowl. Repeat with remaining cauliflower.
3. Whisk together the remaining lime zest, juice, a little splash of water, some salt and pepper, the grainy mustard, maple syrup, and 3-4 tablespoons of olive oil. Pour it over the cauliflower rice and toss to coat.
4. To the large bowl, add the radishes, parsley leaves, mint, scallions, chives, sliced apple, and roasted chickpeas. Toss it all lightly to combine. Top it all of with the diced avocado, sunflower seeds, and some more salt and pepper.
What are your favorite recipes? Please tell me in the comments below!
Bon Apetit,
— Jill