Our Favorite Spring Reset Recipes

Clean out the winter cobwebs with these clean, doable and delicious meals.

Ready for a feel-good week of clean eating? Use these spring reset recipes to get rolling. All are delicious and will help you feel energized and satisfied as you clear out the cobwebs of winter. 

Breakfast Ideas

Green & Creamy Smoothie
1 avocado, pit and peel removed
1/4 cup nut milk (almond/coconut/whatever kind you like)
1 big handful of spinach
1/2 cup frozen berries
1/2 cup water
1 tsp cinnamon
2 tbsp hemp seeds
1 scoop of collagen peptides (optional for more protein)
ice if desired
Blend and enjoy!

Veggie Egg Bake
1 large zucchini, shredded and strained (eliminate as much water as possible)
2 large carrots, shredded
1 onion, diced
2 tbsp fresh herbs (rosemary, basil, cilantro or parsley)
¼ tsp sea salt and freshly ground pepper to taste
12 eggs, beaten
1 tbsp avocado oil

Preheat oven to 350 degrees. Pat dry zucchini with paper towels. Mix together zucchini, carrots, spices and eggs. Set aside. Grease muffin cups or a 9×13 inch baking pan with avocado oil. Pour mixture into cups or pan. For the swirled effect, use a fork and create the circular pattern before baking. Bake for approximately 35 minutes with the muffin cups, or 45 minutes with the 9×13 pan. 

Chocolate + Strawberry Chia Pudding
1 cup nut milk of choice (unsweetened & full fat for best consistency)
2 tbsp chia seeds
1 tsp cocoa powder
5 strawberries, chopped (or 1/2 cup berries)
¼ tsp cinnamon

Place ingredients in a bowl, add chia seeds and stir. Let stand for 10 min. Or overnight. Enjoy.

Lunch Ideas

Italian Vegetable Soup
2 tsp olive oil
1 onion, diced
2 carrots, sliced into ½ moons
2 ribs celery, small chopped
5 cups shredded green cabbage
1 zucchini, small chopped
1 can white beans, rinsed and drained
2 tsp fresh rosemary or 1 tsp dried
2 tbsp tomato paste
3 garlic cloves
7 cups veggie (or chicken) broth
¼ tsp salt
juice 1 lemon
⅓ cup fresh parsley
¼ cup minced fresh basil
ground pepper
1 bay leaf

In a soup pot, heat oil and cook onion, carrot, and celery for 3-5 minutes or until the onion starts to brown. Add cabbage and beans, rosemary, garlic, pepper, bay leaf, and cook for 5 minutes. Add in broth and heat to simmer. Add tomato paste and cook for 30 minutes or until all ingredients are soft. Add salt and pepper to taste. Stir in lemon juice, parsley, and basil. Let soup sit for a couple of minutes and serve. 

Spinach Salad with Strawberries 
1⁄2
lb
baby
spinach
(4
large
handfuls)
1⁄2
cup
strawberries,
sliced 
1⁄4
almonds
or
pecans 
1⁄4
red
onion,
diced
(or
sliced
thinly) 
1⁄4
cup
fennel,
thinly
sliced
1/2
avocado,
diced 

Dressing: 
2
tsp apple
cider
vinegar 
1
tsp
fresh
squeezed
lemon
juice 
1/3
cup
coconut
oil
(or olive
oil) 
pinch
of
salt & fresh
ground
pepper

Wash
spinach
and
pat
dry
with
kitchen
towel.
Shred
spinach
leaves
into bite-sized
portions. Toss
strawberries,
nuts,
onion,
fennel
and
avocado.
Combine
dressing
ingredients
and
mix
until
well
combined.
 TIP: Add hard boiled eggs on top for a light and easy protein topper.

Beet Salad 
8 small cooked beets 
1 cup cooked green beans 
2 tart apples 
1 cup walnuts 
Salt & pepper to taste 
3 tbsp olive oil 
3 tbsp apple cider vinegar
Spinach or other greens 

In a large bowl, combine beets, beans, apples, walnuts, oil and vinegar. Toss gently to mix. Chill. Spoon mixture onto a bed of greens. TIP: Add chopped chicken breast, tuna, smoked salmon, or garbanzos for a protein topper. 

Dinner Ideas

Grilled Salmon with Cucumber
1 lb salmon fillet, deboned and skin removed 
2 cups thinly sliced cucumber
1/2 cup chopped scallion
3 tsp chopped fresh cilantro
1 tsp chopped fresh mint
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
Salt and black pepper to taste

Remove skin from salmon. Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can grill with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

Place salmon on heated grill or grill pan (or regular skillet) for 3-4 minutes on each side – cooking time will vary depending on the thickness of the salmon fillets or steaks. While salmon is grilling, whisk together lemon juice, olive oil, salt and pepper. When ready to serve, toss with cucumber mixture. Place cucumber salad on a platter and place salmon on top. 

Shrimp + Kale Salad
Simple Grilled Shrimp:
1 lb. fresh or frozen wild caught shrimp, peeled and deveined
1 clove garlic, minced
Salt & pepper to taste 

Toss shrimp with spices. Let sit for 5 min. Grill or stove top sauté until no longer pink inside. 

Kale Salad:
1 small clove garlic, minced
1/2 tsp salt
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1 tsp dried oregano
1/2 tsp freshly ground pepper
10 cups thinly sliced kale (from 1 large bunch)
1/2 cup coarsely chopped toasted walnuts
1/4 cup pitted Kalamata olives, quartered
2 tbsp grated lemon rind 
1 tbsp capers

Mash garlic and salt together on a cutting board with the side of a chef’s knife (or in a bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it’s well coated with the dressing and reduced in volume, about 1 minute. Transfer to a platter and sprinkle with walnuts, olives and lemon and capers. Top with shrimp.

Sautéed Chicken and Asparagus
1 medium onion, cut in half and sliced medium thick 
3 medium cloves garlic, pressed 
2 tbsp chicken broth 
1 tbsp minced fresh ginger 
1 large boneless, skinless chicken breasts, cut into 1-inch pieces 
1 bunch asparagus, cut into 1-inch pieces asparagus, (about 2 cups when cut) 
2 tbsp vinegar
salt and white pepper to taste 

Cut onion and garlic and let both sit for at least 5 minutes. Heat 2 tbsp broth in a 12-inch stainless steel skillet. Sauté onion in broth for about 2 minutes over medium-high heat, stirring constantly. Add ginger, garlic, chicken, and continue to stir-fry for another 3-4 minutes, stirring constantly. Add asparagus and vinegar. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple of minutes if the asparagus is thick. Season with salt and pepper to taste. 

Dessert Ideas

Chocolate Avocado Pudding
Makes 8 little bowls/ramekins 
4 avocados 
1 1/3 cups coconut milk 
1/3 cup maple syrup
2/3 cup unsweetened cocoa powder 
2 tsp vanilla extract
½ tsp salt
chopped nuts to top

Scoop avocado flesh out of shells and into a food processor or blender. Remove all black parts. Add remaining ingredients except the chopped nuts. Blend for about a minute and then scrape down the sides. Blend again until silky smooth. Adjust sweetness. It should be sweet, but not overly. Serve with chopped nuts. 

Smooth and Tart Applesauce
8 green apples, peeled and chopped into ½-inch pieces
2 lemons, juice & zest
1 tbsp maple syrup (if more sweetness is needed)
2 tbsp water
chopped walnuts or almonds, optional

Simmer apples, lemon juice, lemon zest and maple syrup and water in pot over medium heat. Cook 15-20 minutes or until fruit is soft. Leave applesauce as is or mash/puree to desired consistency. Enjoy warm or at room temperature. Top with nuts, if desired.

Berry ‘Jam’ with Coconut Whip
Modified from Jessica Seinfeld
6-ounce package fresh raspberries or 1¼ cups frozen raspberries
6-ounce package fresh blueberries or 1¼ cups frozen blueberries
2 tbsp fresh lemon juice
13.5-ounce can coconut cream, chilled

Place raspberries, blueberries, lemon juice in a medium sauce pan over medium heat. Simmer until berries start to break down, about 5 minutes. Remove from the heat and let cool. Blend or use a hand mixer to beat chilled coconut milk until fluffy. Mix in berries. 

Easy Clean Snack Ideas

• Celery + hummus
• Dark chocolate and a handful of pistachios
• Carrots + guacamole

Need help navigating your clean-eating spring reset? Reach out and connect with a holistic nutritionist! We’re here to help. Schedule a complimentary consultation today.