2-Day Clean Eating Plan To Reboot Between The Holidays

Written by Ilene Godofsky

Here's a delicious 2-day meal plan with easy-to-make recipes that will help you reset after the holiday.

The recipes are all vegan and gluten-free. They are portioned for one person so feel free to double or quadruple for the whole family.

Day 1

Before Breakfast: Have a glass of hot water with lemon to get your metabolism going and clean out your system.

Breakfast: Superfood Green Smoothie


  • 1 banana
  • 1 tablespoon ground flax seeds
  • 1 tablespoon chia seeds
  • 1 scoop of nut butter or handful of raw nuts
  • 1 cup spinach
  • handful of ice cubes
  • ¼- ½ cup non-dairy milk (add until desired texture is reached)


Blend all ingredients together until smooth.

Lunch: Protein Kale Salad


  • 2-3 cups kale, shredded
  • ½ avocado
  • 2 teaspoon olive oil
  • 2 teaspoon balsamic vinegar
  • ⅓ cup chickpeas
  • 2 tablespoons pumpkin seeds
  • your choice of chopped vegetables (cucumbers, carrots, celery, etc.)
  • salt + peper to taste


Place kale in large bowl. Use your hands to massage avocado, olive oil and balsamic vinegar into kale until it's slightly wilted. Stir in all remaining ingredients.

Dinner: Creamy Sweet Potato Soup With Quinoa

Makes 2 servings (save half for tomorrow's lunch)


  • 2 teaspoons coconut oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 2 sweet potatoes, chopped into 1″ pieces (and peeled if not organic)
  • 1.5 cups vegetable broth
  • 1 tablespoons gluten-free tamari (or soy sauce if not gluten-free isn't necessary)
  • salt + pepper to taste


1. Heat coconut oil in a pot at medium-high. Add onion and garlic and saute, making sure to stir often. After 5 minutes turn heat down to medium-low, cover and stir every 2 minutes.

2. After 10 minutes add vegetable broth and bring to a boil. Add sweet potatoes cook for 15 minutes, or until ender.

3. Turn off heat and let pot sit until cool enough to handle. Combine in blender until completely smooth. Return mixture to pot and stir in tamari, salt and pepper.

For the Fluffy Quinoa

  • ½ cup dry quinoa
  • 1 teaspoon olive oil
  • 1 cup + 1 tablespoon water
  • dash of salt


1. Rinse quinoa using a fine mesh strainer.

2. Heat olive oil in a small saucepan at medium-high. Add quinoa and toast for about 2-3 minutes, stirring throughout.

3. Add water and bring to a boil. Cover and let simmer for 15 minutes. Turn heat off and let pot sit for at least 5 minutes before serving.

Day 2

Before Breakfast: A glass of hot water with lemon.

Breakfast: Green Avo-Apple Smoothie


  • ½ avocado
  • 1 apple
  • 1/2 banana
  • 1 tablespoon ground flax seed
  • 1 tablespoon chia seeds
  • ½- 1 cup shredded kale
  • handful of ice cubes
  • ¼- ½ cup non-dairy milk (add until desired texture is reached)


Blend all ingredients together until smooth.

Lunch: Leftover Creamy Sweet Potato Soup With Quinoa

Reheat last night's leftovers and enjoy!

Dinner: Easy Vegetable Edamame Stir-Fry


  • 1 tablespoon sesame, or coconut oil
  • ½ small onion, sliced
  • 1 clove garlic, minced
  • 3 cups vegetables of your choice (broccoli, cauliflower, carrots, zucchini, mushrooms, etc.)
  • 1/2 cup frozen shelled edamame
  • 1 tablespoon gluten-free tamari (or soy sauce)
  • 1 tablespoon nut butter of your choice (peanut, almond, etc.)
  • 1 teaspoon rice vinegar
  • optional: 1 teaspoon agave


1. Heat oil in medium pan or wok. Add onion and garlic and sauté for 7 minutes, until lightly browned.

2. Turn heat down to medium and add all vegetables and edamame. Cover and let cook for 7-10 minutes, stirring occasionally until vegetables are tender.

3. Stir tamari, nut butter, rice vinegar and agave (if using) together in cup. Stir into vegetables until warm.

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