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

 

The 52 New Foods Challenge – Salmon

Salmon is my most favorite fish. I’ve loved it since I was a kid. My uncle John would go out fishing and always bring home plenty of salmon to share. Often, he would smoke the salmon and this was my very favorite treat. It’s like I had arrived in healthy heaven. Today it is still my favorite, along with halibut.

Jennifer Tyler Lee suggests a sesame crusted salmon, which sounds delicious. She also suggests a recipe for crispy salmon chips (salmon skin) which intrigues me!

Planked Alaskan salmon and asparagus

Food Facts:

  • Always opt for wild salmon. Its nutrient values are far superior to that of farmed salmon. Wild salmon has 20% higher protein content and 20% lower fat content as compared to farmed salmon.
  • The chinook and sockeye varieties of salmon are fattier than ono, pink, and chum.
  • Salmon is a great source of potassium, selenium, niacin, phosphorus, thiamine, folate, riboflavin, and magnesium, and vitamins B5, B6, B12, C, and E.
  • Great source of protein and omega-3 fatty acids.
  • Wild salmon has a healthy ratio of omega-3 to omega-6 fats.
  • Cold-water fish, like salmon, have been shown to protect against heart disease, alzheimer’s disease, and many types of cancer.
  • Salmon is good for combatting inflammation.
  • It has also been shown to help prevent against depression.
  • It is a great protein source for detoxification of the liver. [aka Love your liver with salmon.]

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard.