Yesterday was the first day of my made up mini detox as I prepare for the Hamptons this weekend (woohoo!). So, how did it go?
This is what I was supposed to eat:
- Breakfast: Lemon Water, Green Juice, Coffee + Almond Milk
- Lunch: Salad (kale, spinach, avocado, chia seeds, roasted eggplant)
- Afternoon Snack: Spicy Lemonade, Green Juice
- Dinner: Smoothie (Blueberry, Spinach, Almond Milk, Acai, Chia Seeds)
- Other snacks: Raw almonds, cucumber
And actually, I followed it pretty well. The one change I made was for dinner. I taught three spin classes yesterday, two after work, so by the time I got home I was pretty hungry and a smoothie wasn’t going to cut it. Instead I made a delicious, healthy and super quick dinner, recipe below.
I feel pretty good today. My one concern about my initial plan is the extreme amount of sugar in these juices. It’s way more than I’d like to consume on a normal day so I may cut my intake to just two juices a day instead of three.
Without further ado, this was my dinner last night and it may become a staple for those days where I get home late and still want a home-cooked healthy meal.
Fried Eggs Over Greens
Ingredients:
- 1 cup fresh spinach
- 1 cup fresh kale
- 2 eggs
- ½ avocado
- Olive oil
- Salt & pepper
What to do:
- Drizzle olive oil in a frying pan and allow it to heat up. Then add in the spinach and kale. Toss for 3-5 minutes until the greens cook down, add a dash of salt and pepper. Place the greens on a plate.
- The pan should still have some olive oil in it but if it doesn’t, add a drop more or spray with PAM. Crack open the two eggs and drop into the pan. Allow to cook enough so the whites turn from translucent to white, then flip.
- While the eggs are frying, cut up the avocado and place over the greens. Once the eggs have cooked to your liking (I like runny yolks) remove them from heat and place on top of then avocado. Dinner is served!
Approx. Calories: 350-400
