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Lean Mean Green Eating Machine

Kathryn Budig
Author:
July 20, 2010
Kathryn Budig
mbg Class Instructor & Yoga Teacher
By Kathryn Budig
mbg Class Instructor & Yoga Teacher
Kathryn Budig is an internationally celebrated yoga teacher and author. She she trained at Yogaworks in Los Angeles under Maty Ezraty and Chuck Miller.
Kale salad
Image by Cameron Whitman / Stocksy
July 20, 2010

I love french fries and I know they have an affinity for me. Problem is, when I go too deep into my french fry love affair the love triangle begins—my body hears of me cheating and gets royally pissed off. Taste buds are one things—but feeling good trumps all, so my body always wins. My theory: why do they need to be isolated instances? Can’t french fries and my body just get along??

Maybe not, but it doesn’t mean good taste stops there. My goal in life is to eat and cook as much delicious and nutrient rich food as possible without sacrificing the decadence of deliciousness. I came up with a full day of recipes for those of you who have been on the french fry train for too long and want to get off. Eat these foods when you know it’s time for a mini-cleanse or detox. These recipes are a light load, but remember it’s good to let your system take a rest from digesting tons of heavy food. Try at least two days in a row and feel the difference. Your body will thank you and the taste buds won’t even know someone pulled a quick one.

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Bon Appetito!

Breakfast: This shake makes me so happy. There is something so satisfying about seeing so much fresh veg go into a blender and come out so shockingly sweet and yummy. This is the perfect snack if you’re hungry and don’t want to binge or just need to start your day off right. My best advice is to prep all of your veg and fruits and have them cut and clean in containers in the fridge. It will cut your time in half and make this shake a breeze.

My Daily Shake:

  • 6oz water
  • 1T flax seed oil
  • 1-2 large kale leaves
  • 1-2 large swiss chard leaves
  • 1 stalk celery
  • 1/4 persian cucumber
  • 1-2 pieces fennel (from the bulb)
  • 1/4 granny smith apple
  • 1/2 frozen banana
  • 4-5 chunks of frozen pineapple
  • pinch of stevia (few drops if liquid)
  • 2 scoops SP Complete (my choice of mineral/vitamin supplement) or your favorite supplement/protein powder

Blend all ingredients until smooth. Don’t be intimidated by the color. It’s delicious.

Lunch: This salad is best served in the summer time. A big bowl of fresh greens and herbs with this tart dressing is so cooling for the system on a hot day. If you need more energy, double up on the hard boiled eggs or add your protein of choice.

Green Salad and an Egg:

  • Red leaf lettuce
  • cilantro (handful chopped. skip if you think cilantro tastes like soap)
  • 2 green onions (both ends finely diced)
  • 1/2 avocado, diced
  • 1 hard boiled egg, diced
  • 1/2 persian cucumber, chopped
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Dressing:

  • 1/4 cup extra virgin olive oil (I prefer Lucini)
  • 1/2 lime, juiced
  • 1/2 T mayo
  • 1/2 dijon mustard
  • 1 t dried oregano
  • salt and pepper to taste
  • Toss salad with dressing until evenly coated and dig in!

Dinner: This is my favorite meal when I know I’ve been over-eating or eating with my brain off. This soup is so easy to make and incredibly homey and satisfying. Great food to eat when you need to reboot your system.

Asparagus Soup:

  • 1 bunch asparagus, bottom ends trimmed*
  • 1 leek
  • 3 cloves garlic
  • 1 carrot
  • 1 carton vegetable or organic free range chicken broth
  • 1/4 cup extra virgin olive oil
  • dried red pepper flakes to taste
  • salt and pepper to taste
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*optional to drizzle at end with truffle oil and top with romano cheese

In a large sauce pan or dutch oven, saute your garlic, leek and carrot for 2-3 minutes. Add asparagus*(trick to know how much to cut off at the end: hold the asparagus and simple bend until snaps. that’s the appropriate amount that needs to come off!) and saute for another 2 minutes. Season with salt, pepper and red pepper. Add broth until everything is just covered and let simmer for about 10 minutes. Transfer contents to blender and blend until smooth. (Careful, it’s hot! Move in small batches to prevent accidents) Ladle into bowl to serve and garnish with fresh pepper, truffle oil and grated romano cheese.

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Kathryn Budig
Kathryn Budig
mbg Class Instructor & Yoga Teacher

Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility, humor, and ability to empower her students through her message, "aim true." The Kansas native graduated from the University of Virginia with bachelor's degrees in both english and drama before moving to Los Angeles, where she trained at Yogaworks under Maty Ezraty and Chuck Miller. She is the author of Aim True: Love Your Body, Eat Without Fear, Nourish Your Spirit, Discover True Balance! and travels around the world teaching.