Culinary Collaboration 3: New Year Detox
This CC is designed to make it easier to come down gently from the sugar cookie high from the holiday season. Even if you didn’t go all out crazy, most of us ate more desserts and enjoyed a little more wine than usual. These recipes aren’t different than what I normal post but I made a special effort to ensure they are all easy to pull together.
It is a little smaller than the last collab because subscribers received the big version. Make sure to subscribe to receive special recipes and collaborations that won’t appear on the blog. If you were already a subscriber on December 27th, then you were given these recipes in advance. The salad dressing post might be of interest since those were not included in the subscribers email.
Apple cider vinegar
Almond or peanut butter
4 Sweet Potatoes
Fresh dill (dried can be used)
1 package of baby Spinach (at least 5 cups)
1 package of baby Arugula
2 beefsteak tomato
1 red onion
Gilberts Kale Chicken Sausages
1 package Bacon
Olives (fresh is a great option if you have it)
Crumbled feta (optional)
1 package frozen chopped broccoli florets
1 package frozen strawberries
1 package frozen blueberries
Order and Notes
No order for this week. The potatoes and salad can be for dinner or lunch. The potatoes make a great leftover if you want to make extra.
If you want leftovers or to eat a particular recipe multiple days, check the amounts and you may need to increase the amount you purchase.
Prep Plan (optional)
Prep your smoothie by making freezer bags with the ingredients (besides the nut butter and collagen)
Chop spinach in advance and store in fridge
Make dressing in advance or in bulk for the week
Cook sweet potatoes and just reheat for dinner