Five Packable Lunches while on The 21DSD

My favorite Lunch Box (it has freezer packs built right in!)

PackIt Freezable Lunch Bag

 

MONDAY

Smoked salmon and Paleo Gingered Beets. Be sure to check the ingredients, some smoked salmon has sugar in the ingredients. This smoked salmon from Vital Choice is 21DSD compliant.

 

TUESDAY

Jalapeno-dill Tuna Salad from The 21-Day Sugar Detox Cookbook

WEDNESDAY

Turkey, Bacon, and Avocado Lettuce Wraps

Directions:

Layer sliced turkey, bacon slices, and avocado on the inside of romaine lettuce. Top with a drizzle of mustard. Optional: add additional veggies – sprinkle with diced olives, diced tomato, diced onions, pickles, or peppercinis, etc.

I like to make about 3-4 of these depending on how hungry you usually are at lunch time.

THURSDAY

Shrimp and Avocado Salad and a green salad.

Basic Salad Building Rules:

Greens – Choose your base of greens: spinach, kale, mixed greens, romaine, butter lettuce, etc.

Veggies – Add more veg: bell peppers, carrots, beets, cucumbers, artichokes, radishes, avocado, jicama, cabbage, etc.

Fruits – Add some fruit! While on the detox, choose from either apples or grapefruit. After the detox expand your fruit options.

Nuts/Seeds – Add a sprinkling of pumpkin seeds, pecans, almonds, macadamia nuts, etc.

Cheese (optional, levels 1 and 2 of the detox only) – Add some feta, goat cheese, parmesan, or whatever cheese you have on hand.

Salad Dressing – check out this post of my favorite homemade salad dressings.

BOOM! Now you ave an epic salad to go with your shrimp and avocado salad.

FRIDAY

Cobb Salad

 

Katie’s Favorite Homemade Salad Dressings

Balsamic Dressing

3 T balsamic vinegar

1 T Gluten-Free Dijon mustard

5 T extra virgin olive oil

1 T finely chopped fresh basil

Pinch of minced garlic

sea salt and pepper to taste

Directions:

Add all ingredients to a mason jar or salad dressing container like this one (OXO Good Grips Salad Dressing Shaker) or this one (Kolder Salad Dressing Bottle, Glass) and shake, shake, shake! Store extra in the fridge. (21DSD Compliant)

 

Apple Cider Italian Vinegar

5 T extra virgin olive oil

4 T apple cider vinegar

1 T Balanced Bites Italian Spice Blend 

Directions:

Add all ingredients to your dressing container and shake, shake, shake. Store extra in the fridge. (21DSD Compliant)

 

Mustard Vinaigrette

3 T raspberry balsamic vinegar

3 T extra virgin Olive Oil

3 T Gluten-Free mustard

sea salt and pepper to taste

Directions:

Add all ingredients to your dressing container and shake, shake, shake. Store extra in the fridge. (NOT 21DSD Compliant) **Jim’s most favorite, easy, go-to dressing.

 

Sesame Ginger Vinaigrette

2 T rice wine vinegar

2 T coconut aminos

2 T honey

4 T extra virgin olive oil

1/2 t sesame oil (not toasted)

1 t sesame seeds

2 t fresh grated ginger

Directions:

Add all ingredients to your dressing container and shake, shake, shake. Store extra in the fridge. (NOT 21DSD Compliant)

 

Lemon Garlic Dressing

2 lemons, juiced

4 T extra virgin olive oil

1 t garlic sea salt

1 t lemon pepper

Directions:

Add all ingredients to your dressing container and shake, shake, shake. Store extra in the fridge. (21DSD Compliant) **Katie’s favorite, easy, go-to dressing.

Paleo Gingered Beets

Most people feel kind of “meh” about beets and I used to be one of those people. I slowly began liking them more and more, but my husband wasn’t having it. He was firmly on the “meh” train. Enter Paleo Gingered Beets. They have revolution-ized beets for him. He could eat them EVERY DAY. I brought these to Easter too and convinced even more beet skeptics. I highly suggest you try the recipe and see if you become a convert!

Paleo Gingered Beets

Recipe:

2 8.8 oz packages of Love Beets (plain), chopped

4 cloves of garlic, minced

1 in piece of fresh ginger, grated

(optional) chiffonade of mint leaves, about 2 T

2 T extra virgin olive oil

1T red wine vinegar

1 T coconut aminos

sea salt and pepper to taste

Directions:

  1. In a small bowl combine coconut aminos, olive oil, vinegar, garlic, ginger, mint, sea salt, and pepper. Whisk to combine. Set aside.
  2. In a medium bowl (with a lid), add the beets and then stir to combine all the ingredients. Allow the flavors to enhance by letting it sit in fridge for at least an hour. Enjoy!