The svelte star likes to kick off the year with the Clean Program, a cleanse that lets you eat plenty as long as you forgo processed foods, dairy, gluten, refined sugar, caffeine and alcohol. Do it for five days to lose holiday bloat, improve digestion, boost energy, and strengthen your immune system.REDBOOK.
Breakfast: Peaches with coconut milk
1 cup frozen peaches
2 cups whole fat coconut milk
2 tsp pumpkin pie spice (available at most health food stores, but you can also use a mix of cinnamon, nutmeg and allspice)
1 tsp freshly grated ginger
2 tbsp almond butter
1 scoop vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest or Sun Warrior) (optional)
1 tbsp ground flaxseed (optional)
A few sprinkles of toasted (or raw) coconut (optional)
Blend until smooth and creamy.
Makes 1-2 servings
Lunch: Stir-fried chicken with water chestnuts
4 small chicken breasts, cut into 1-2" pieces
1 tsp Chinese five spice powder
1 cup water chestnuts
1 cup chopped Angelino plums (or any dried plums without added sulfur or added sugar)
2 tbsp coconut or olive oil
3 cloves of garlic, peeled and minced
1/4 cup raw coconut amino acids or wheat-free tamari
1 small red cabbage, loosely chopped
Sesame seeds to garnish (black or white)
Using the bare minimum of the coconut, sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok until chicken is cooked and cabbage is tender.
Serve warm, garnished with white or black sesame seeds.
Makes 4 servings
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Dinner: Fish tacos with salsa
8-12 ounces firm white fish (hake, halibut, cod)
1⁄2 cup coconut milk
3⁄4 cup shredded coconut
1 tbsp curry powder
1 tsp sea salt
4 large lettuce leaves (as shells)
Pickled red onions* Mango salsa*
Pickled red onions*
1 small red onion
2 tbsp brown rice vinegar
1 tbsp coconut nectar
Pinch sea salt
Thinly slice red onion to mix in a bowl with vinegar, coconut nectar and sea salt. Allow to marinate or "pickle" for up to 24 hours.
Mango salsa*
1 ripe mango, peeled and diced into 1⁄2 inch cubes
1⁄8 cup cilantro, roughly chopped
2 tbsp grated ginger root (peeled)
Fresh squeezed juice and zest of 1 lime
Blend mango pieces, cilantro, ginger and fresh lime juice and zest together in a blender, leaving a few of the mango chunks out if you want some extra texture.
Skin fish and cut into 1⁄2"-thick slices. Dunk each piece in coconut milk, then into the curry-coconut mixture. Coat all sides of the fish with the mixture. Cook fish in coconut oil over medium heat until both sides brown up (flipping in the middle of the cooking), the crumbs are golden and fish is cooked through. Alternatively, bake fish in the oven at 350 degrees for 10-15 minutes.
To serve, lay out four large lettuce leaves. Fill each leaf with cooked fish. Apply generous dollops of mango salsa, then top with pickled red onions. Sprinkle with chipotle or chili powder for added kick.
Makes 2 servings
Breakfast: Avacado-mango shake
2 cups coconut water
1 ripe avocado, halved and pitted
1 giant handful baby spinach
3 tbsp whole cashews 1 mango, peeled and sliced
Pinch of stevia
1 tbsp ground flaxseed
Blend until smooth.
Makes 1-2 servings
Lunch: Poached fish salad over greens
2 fillets of any whitefish (halibut, cod, sea bass, hake, durade, etc.)
1⁄4 cup almonds
2 shallots, peeled and diced
2 tsp sea salt (smoked alderwood or any smoked sea salt works best)
1 tbsp olive oil
A splash of almond or rice milk, for consistency
1⁄4 cup dried cranberries, unsweetened
2 handfuls of lettuce, shredded
Steam or broil fish until cooked through (about 10 minutes depending on heat source. Check inside with a fork as it cooks). Discard skin and mash fish in a bowl with almonds, shallots, sea salt, olive oil and cranberries. Add enough almond or rice milk to give it a chicken salad-like consistency. Serve with lettuce or mixed greens.
Makes 2 servings
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Dinner: Hummus-crusted chicken with rosemary and lemon
2 boneless/skinless chicken breasts
2 lemons (1 sliced into rounds and 1 juiced)
1/2 cup hummus*
4 fresh rosemary sprigs or 2 tbsp dried rosemary
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper
Hummus*
1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 tablespoons tahini
1 tsp sea salt
1 tsp cumin 1 tsp paprika
1 tbsp extra virgin olive oil
Blend all ingredients in food processor.
Preheat to 450 degrees. Place chicken breasts in a small roasting pan, covering all exposed meat with hummus, layering it until about 1/4" thick. Scrunch each lemon half in your hand, loosely arranging them over the chicken with the rosemary sprigs, broken into smaller pieces.
Makes 2-4 servings
Breakfast: Mango with coconut water
2 ripe mangoes, peeled and cut into pieces
1 cup coconut water
2 tbsp dried and shredded coconut flakes
Zest and juice of 1 lime
1⁄2 tsp cardamom powder
Handful of ice cubes (optional)
1 scoop chocolate or vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest, Sun Warrior or Lifetime Life's Basics) (optional)
1 tbsp ground flaxseed (optional)
Blend and enjoy.
Makes 1 serving
Lunch: Salmon quesadilla
4 brown rice tortilla wraps
8 oz cooked wild salmon (or two cans of wild-caught)
1 small red onion, thinly sliced into half moons
1/4 cup fresh chopped dill (or 2 tbsp dried)
1/2 cup miso-almond sauce*
Miso almond sauce*
1 cup almonds or almond butter
2 garlic cloves
3 tbsp chickpea miso
Juice of 1 lemon
4 cups filtered water
Soak almonds in 4 cups of filtered water for a minimum of two hours. Strain and rinse well. Place into a high-speed blender or food processor with the rest of the above ingredients. Blend well until puréed and a smooth paste is formed.
Place a large griddle or cast iron pan over medium heat with a few scoops of coconut oil. Gently warm the wraps for 1-2 minutes on each side, to make them more pliable. While warming, chop onions and dill.
Once wraps are warm on each side, remove from heat (keeping it on medium) and cover half of each wrap with miso-almond sauce, to desired thickness. Top with sliced red onion, dill and salmon.
Fold wrap in half and place onto the still-hot griddle or pan. Cook on one side for 3-4 minutes, or until tortillas are a golden-brown. Flip and repeat on the other side, cooking until the entire quesadilla is warmed through.
Serve with an optional wedge of lime.
Makes 4 quesadillas
Dinner: Sweet and sour chicken with greens
1/2 cup wheat-free tamari or nama shoyu or coconut aminos
1/2 cup apple cider or balsamic vinegar
1/4 cup brown rice syrup
2 large garlic cloves, peeled and minced
A knob of fresh ginger (roughly 1 1/2 inches), peeled and minced or 1 tsp ginger powder
2 chicken breasts, sliced into long strips about 3" long and 1/2" thick
1 tsp sesame seeds
In a pan over low heat, mix the first five ingredients until you have a smooth and thick sauce, roughly 12 minutes. Lay chicken pieces in sauce and cook, stirring frequently, until cooked through (about 12-15 minutes).
Add pieces to bowls of mixed greens. Pour the remaining sweet and sour liquid equally over each bowl. Sprinkle with sesame seeds and serve either warm or chilled.
Makes 2 to 4 servings
For two more days-worth of Gwyneth's favorite recipes, visit Redbookmag.com.
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