Healthy Diet: Post-holiday detox meal plan

It’s time to reset you’re eating habits and get back on track after the holidays! Your liver, kidneys, and digestive system need support to naturally detox and recover. Skip processed foods, sugary treats, and heavy meals, and focus on clean, nutrient-rich ingredients instead. Start your healthy post-holiday detox meal plan today to boost your energy, improve digestion, and restore your body’s natural balance.

(1) Breakfast – Avocado Toast with Poached Egg

Ingredients:

¼ ripe avocado (mashed)

1 slice whole-grain bread (toasted)

2 teaspoons everything bagel seasoning

Pinch of sea salt

Instructions:

(1) Spread the mashed avocado on the toasted bread.

(2) Top with a poached egg.

(3) Season with everything bagel seasoning and salt.

(2) Lunch – Black Bean Salad

Ingredients:

1 can black beans (rinsed and drained)

½ cup red onion (thinly sliced)

1 ripe avocado (diced)

¼ cup cilantro leaves (chopped)

8 cups mixed salad greens

2 cups frozen corn kernels

1 pint grape tomatoes (halved)

¼ cup lime juice

2 tablespoons olive oil

1 clove garlic (minced)

½ teaspoon sea salt

Instructions:

(1) Add lime juice, olive oil, garlic and sea salt into a bowl. Mix all seasonings well.

(2) Combine black beans, red onion, avocado, cilantro leaves, salad greens, corn kernels and grape tomatoes in a salad bowl.

(3) Pour the dressing over the salad and stir to serve.

(3) Dinner – Baked Fish Taco with Avocado

Ingredients:

1 tablespoon olive oil

2 teaspoons black pepper

½ teaspoon sea salt

1 pound flaky white fish fillets (cut into 8 pieces)

1 ripe avocado (sliced)

½ cup pico de gallo

8 corn tortillas (warmed)

Instructions:

(1) Preheat the oven to 375°F. Coat a baking sheet with a baking rack.

(2) Stir olive oil, black pepper and sea salt together in a shallow bowl. Toss the fish fingers into the seasonings until well-coated. Transfer the fish fingers to the baking rack. Bake for 15 minutes until the fish fingers become golden.

(3) Fill the warmed tortilla with 2 pieces of fish fingers, 2 slices avocado and 1 tablespoon pico de gallo.

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