Day 1

Start your day right!
Spiced Quinoa Breakfast Porridge Recipe from California Health & Longevity’s cookbook: The Wellness Kitchen, by Paulette Lambert

• ½ cup quinoa, rinsed well under cold water
• 1 cup nonfat milk
• 1 cup water
• ½ teaspoon of ground cinnamon
• 1/8 teaspoon of ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch of sea salt
• 1 tablespoon honey or 1 teaspoon stevia
• ½ teaspoon vanilla
• 1 large egg white
• 2 tablespoons dried currants, raisins, or blueberries

1. In a medium saucepan, over medium-high heat , add the quinoa. Stir until fragrant, about 2-4 minutes.
2. Stir in the milk, water, cinnamon, nutmeg, ginger, and salt. Bring to a boil, then reduce heat to simmer, stirring occasionally, until the quinoa is tender, about 20-25 minutes.
3. Remove from heat. Stir in sweetener and vanilla.
4. In a small bowl, whisk egg white with 1 tablespoon of the hot quinoa. Continue adding quinoa 1 tablespoon at a time (up to 5 additional tablespoons) until the egg white is entirely worked in. Add back to the saucepan.
5. Stir in dried fruit. Cook over medium-low heat until slightly thickened, 1-2 minutes.
6. Serve warm.

Day 20

Roasted carrot and Quinoa Salad from The Wellness Kitchen

Quinoa:

• 2 teaspoons sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Spice Mix:

• Organic canola or olive oil cooking spray
• 4 carrots, halved and then cut lengthwise into quarters, then each quarter cut into thin strips
• 1 red onion, thinly sliced
• 2 tablespoons olive oil, divided
• 3 tablespoons plus 1 teaspoon Spice Mix divided
• 1 cup red quinoa
• 2 cups organic, reduced sodium, fat free chicken broth
• 2 tablespoons lemon juice, divided
• Sea Salt
• Freshly ground black pepper
• 5 ounces mixed greens
• ½ teaspoon lemon zest
• 1 teaspoon Dijon mustard
• ½ cup dried cranberries
• ½ cup walnuts, measured then toasted and coarsely chopped
• 2 tablespoons chopped parsley
• ¼ cup crumbled feta cheese (optional)

1. Preheat oven to 400 degrees Fahrenheit.
2. In small bowl, combine all spice mix ingredients. Set aside.
3. Spray a rimmed baking sheet with cooking spray. In a large bowl, combine carrots, red onion, 1 tablespoon olive oil and 1 tablespoon spice mix. Spread vegetables in a single layer on baking sheet and roast for 20-25 minutes until golden.
4. In medium saucepan, combine quinoa, 2 tablespoons spice mix, and broth. Bring to a boil, then reduce heat to simmer for 15-17 minutes or until quinoa is tender.
5. In large bowl, whisk remaining olive oil with 1 tablespoon lemon juice. Season to taste with salt and pepper. Add mixed greens and toss to coat just before serving.
6. In a separate large bowl, combine remaining lemon juice, lemon zest, Dijon mustard, and remaining spice mix. Stir in the quinoa, roasted vegetables, walnuts, cranberries, and parsley.
7. To serve, arrange mixed greens on large platter and serve quinoa salad over top. Garnish with crumbled feta, if desired.

Day 21

Tropical Turmeric Smoothie from Healthy smoothie Headquarters

• 1 cup almond or coconut milk
• ½ cup frozen mango chunks
• 1 fresh or frozen medium banana
• 1 tablespoon coconut oil
• ½ teaspoon of turmeric
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• A dash of sea salt
• A little honey, maple syrup or stevia to sweeten

Optional Add-Ons:

• 1 tablespoon chia seed or chia seed gel
• ¼ avocado
• ½ cup fresh or frozen pineapple chunks
• 1 tablespoon coconut shreds/flakes
• ½ tablespoon maca

Place all the ingredients into your blender and blend for about 30-45 seconds or until nice and smooth. You may want to drizzle coconut oil on after then blend for 5-10 seconds to avoid clumping.