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Dietary Fiber 3g*; Sugar 17g*; Total Fat 0g; Saturated Fat 0g; Sodium 64mg
    * Fiber and sugar content may vary slightly depending on juicer used

    Detox Broth
detox broth

    When I need to detox, this recipe is a lifesaver. It’s soothing and warming and I’ll sip a cup of it in the morning, another at lunch, and the last one in the afternoon. I make the broth, cool it, and freeze it in ice trays to portion. If I’ve been out at breakfast and lunch, it can even be a light dinner; I’ll heat up a handful of cubes with a little of the poached chicken and add some vegetables, such as sliced carrots, celery, baby spinach, or peas. makes 3½ cups both; serves 3
    1 (12-ounce) bone-in, skinless chicken breast half
    2 medium carrots, peeled and cut into ½-inch rounds
    2 celery stalks, cut into ½-inch pieces
    1 (1-inch) piece of fresh ginger, peeled and chopped
    3 garlic cloves, peeled
    2 shallots, thinly sliced
    6 sprigs fresh thyme
    8 whole black peppercorns
    3 whole cloves
    1 dried bay leaf
    Â½ cinnamon stick
    In a medium saucepan, bring 6 cups water, the chicken, carrots, celery, ginger, garlic, shallots, thyme, peppercorns, cloves, bay leaf, and cinnamon stick to a boil over medium-high heat. Reduce the heat and simmer for 1 hour. Strain the liquid, reserving the chicken and vegetables for another use.
    Cool the broth and refrigerate for up to 2 days or strain and freeze for up to 1 month.
    per serving (1 cup): Calories 20*; Protein 3g; Carbohydrates 2g; Dietary Fiber 0g; Sugar 1g; Total Fat 0g*; Saturated Fat 0g; Sodium 0mg
    * Calories and fat are dependent on the amount of fat removed during preparation and may vary slightly.

lunch
    FRITTATA with Tuna and Tomatoes
    KALE AND MUSHROOM WRAP
    NONNA’S ARTICHOKES
    SWEET POTATOES with Creamy Tofu-Lime Vinaigrette
    CHICKEN CHOPPED SALAD in Butter Lettuce Cups
    UPDATED WALDORF SALAD with Apple Vinaigrette
    CURRIED CHICKEN AND APPLE WRAPS
    CHICKEN SALAD with Roasted Root Vegetable Vinaigrette
    LEMON-MUSTARD POTATO SALAD
    BUTTER LETTUCE AND TUNA SALAD with Pear Dressing
    FARFALLE with Chicken, Cremini Mushrooms, and Swiss Chard
    STUFFED BELL PEPPERS
    WHOLE-WHEAT ORZO with Artichoke Pesto
    TURKEY, KALE, AND BROWN RICE SOUP
    GREEN PEA, LETTUCE, AND FENNEL SOUP
    ROASTED TOMATO SOUP with Halibut
    ARTICHOKE SOUP with Fresh Mint
    QUINOA, ROASTED EGGPLANT, AND APPLE SALAD with Cumin Vinaigrette
    CHICKEN AND HONEY-MUSTARD PINWHEELS
    SHRIMP AND AVOCADO SALAD
    PITA AND GRILLED VEGETABLE PANZANELLA
    RADICCHIO, PEAR, AND ARUGULA SALAD
    QUINOA PILAF
    BROWN AND WILD RICE with Brussels Sprouts
    HERBED QUINOA
    BEET AND MARINATED GOAT CHEESE SALAD
    WHEAT BERRIES with Strawberries
    CHICKEN, MANGO, AND BLACK BEANS WITH LIME-ALMOND DRESSING
    FENNEL, RADISH, AND CHIVE SALAD
    QUINOA with Black Beans and Hominy
    WHOLE-WHEAT PEARL COUSCOUS SALAD with Smoked Paprika
    HALIBUT CEVICHE SALAD with Avocado Salsa
    SOBA NOODLE SALAD
    GREEK TABBOULEH SALAD with Kale

    Frittata with Tuna and Tomatoes
frittata with tuna andtomatoes

    When I was growing up, we used to have frittata for dinner often because it is fast and easy to make, and we’d snack on leftovers after coming home from school the next day. It’s good anytime, really, and makes a great make-ahead lunch to take to work, either with a small green salad or sandwiched between two slices of bread. Canned tuna adds needed flavor and olive oil makes it rich and smooth; both add a meaty savoriness to the frittata. serves 4
    6 large eggs, at room temperature
    Â¼ cup whole milk, at room temperature
    3 tablespoons chopped fresh flat-leaf parsley leaves
    1 tablespoon anchovy paste
    Â½ teaspoon kosher salt
    Â½ teaspoon freshly ground black pepper
    2 (5-ounce) cans tuna packed in olive oil, such as Flott, drained and flaked into ½-inch pieces
    1 tablespoon extra-virgin olive oil
    1 tablespoon unsalted butter, at room temperature
    2 plum tomatoes, seeded and chopped
    Position an oven rack in the center of the oven and preheat