Tonight was my first night cooking in a week so I decided to make something I’ve been craving. Tofu Piccata 💚🙌🏽 In a lightly oiled pan I seared off some cubes super firm tofu. I didn’t press or season first, no need for this. Once it was golden I added a few pads of vegan butter, plenty of crushed garlic, a few tablespoons of capers, sea salt, fresh cracked pepper and finely diced onion. I let that sauté for a bit until the onions were translucent then I added about a cup of good white wine (make sure that’s vegan as well because they are not generally). I cooked off the wine then added another pad of butter and some olive oil to give it a glossy finish. I served it over zucchini noodles. They are pretty straight forward I just spiral them then salt and let them rest for 15/20 minutes to draw out the moisture. Squeeze out the liquid then sautéed in the same pan I made the sauce until al dente. I also made a vegan Ceasar salad and some roasted cauliflower to go along with this. My Ceasar dressing: Soaked raw cashews, Dijon, capers + the brine, vegan Worcestershire, cracked pepper, lemon juice and olive oil with a bit of follow your heart vegan parm.

So after I came off the cleanse I wanted to get back to eating clean and healthier. I peeped this recipe a day before we went in the cleanse and couldn’t way to try it out . Loved it . It’s so nutrient dense I couldn’t even eat it all . It lasted 2 days . Brussels sprouts Red &Yellow peppers Quinoa Yams (for me ) or protein of choice Balsamic vinaigrette dressing Tik Tok link : https://www.tiktok.com/t/ZP8FyXpVN/

Hi Glow Up Family! Here are the two meals I prepared coming off the first day of my cleanse. It was a perfect balance, simple ingredients and super delicious. I used hemp seeds in both meals because they provide a great source of protein. 🌱 1st meal: Sliced apples, almond butter, hemp seeds, honey drizzle (you can substitute agave or maple syrup for the honey if you want to keep it 100% vegan) 2nd meal: lettuce, tri colored quinoa, roasted brussel sprouts, cucumbers, hemp seeds Salad dressing: Dijon mustard - 1 teaspoon Fresh garlic (minced) - 2 teaspoons (I like mine with extra garlic so cut down to 1 tsp if necessary) Apple cider vinegar (Bragg's is preferred) - 3 tablespoons Fresh lemon juice - 1 teaspoon Extra virgin olive oil - 1/2 cup Mix well and serve. Serves 6.

Feeling great my body has adjusted since day 1 . I have more energy already . You definitely use the bath a lot because of all the liquid . Making sure I’m drinking more water . Lunch smoothie , I had to have a lil more substance in my drink. 1 fresh orange 1/2 Banana 1 cup of a spinach 1/2 cup oatmeal Dash of cinnamon 1 scoop of protein powder (20 grams of protein 1 cup frozen fruit (mango berry ) Juice from half a lemon Here is the protein I use from Amazon https://amzn.to/4gGMAUP

Greetings Glow Up Family! This is my personal recipe (and pic)💚 You should be eating lighter meals over the next few days leading up to the 3-Day juice cleanse and this is the perfect recipe. Enjoy and if you prepare this soup, please share your experience and pics! Recipe for Roasted Butternut Squash Soup Serves: 6 Ingredients: 1 large Butternut Squash (approx. 3 pounds) 1/4 cup - Avocado Oil (or any oil with a high smoke point) 1/2 cup - Onion (diced) 2 tablespoons - fresh Garlic (minced) 1 tablespoon - fresh Ginger (minced) 1/2 teaspoon - Sea Salt 1/8 teaspoon - Black Pepper 1 tablespoon - Maple Syrup 1 cup - Coconut Milk 3 cups - Vegetable Broth 3 Bay Leaves 1 tablespoon - Lemon Juice Instructions: Preheat the oven to 425 degrees. Place the Butternut Squash on a baking pan and drizzle with Avocado Oil. Roast for 30 minutes or until Butternut Squash is slightly browned on the outside and the skin is tender. Remove Butternut Squash from the oven and peel off the skin. Cut the Butternut Squash in half and remove seeds. Cut the Squash into 2 inch pieces. Drizzle with Avocado Oil, Sea Salt, and Black Pepper then toss. You can line the pan with parchment paper or grease the bottom of the pan with oil. Spread the Butternut Squash on the pan and roast for an additional 20-25 minutes or until soft. Remove from the oven and set aside. In a large stock pot, heat 2 tablespoons of Avocado Oil. Add Onion, Garlic, and Ginger then sauté for 2 minutes. Add the roasted Butternut Squash, Coconut Milk, Vegetable Broth, Salt, Pepper, and Maple Syrup. Bring to a boil, turn down the heat and simmer for 15 minutes. Remove Bay Leaves and blend the soup in the blender in small batches until smooth. Put the blended soup back in the pot and simmer. Add Lemon Juice. Add Salt to taste. Serve warm topped with fresh herbs i.e. cilantro or basil Serves: 6