Clean Sweep Exclusive: Everyday Veggies

683 1024 Melissa Mayer

Hey friends!

By now, you have definitely heard me talk about my Clean Sweep Program! If you are already signed up for the program, I would love to know how it’s going for you in the comments below 🙂 Or you can email us anytime at thelskblog@gmail.com!  I am so passionate about sharing what I have learned about wellness; walking alongside ya’ll on your own journeys toward feeling your best is such a joy!

Regardless if you are part of the Clean Sweep yet or not, I thought it would be fun to share an EXCLUSIVE excerpt from the Clean Sweep with you. This is from Week One Day 2, focused on all the veggies and even includes a salad dressing recipe that is seriously SO good. Hope you enjoy it and if you aren’t signed up for the Clean Sweep, this is the type of content you could expect during the 90 day journey. Learn more here!

At the Kennedy household, about 80% of all our meals are veggies. We eat a ton of broccoli and cauliflower steamed, sauteed, and roasted! No matter how veggies like that are prepared, they are so good and good for us.

Brussel sprouts and asparagus, rainbow carrots, shiitake mushrooms, beets, butternut squash, and sweet potato are also favorites!  I like to saute them in ghee on a low temperature for longer periods of time. I also like roasting these at high temperatures, which is especially good at drawing out the yummy, good sugars in the carrots, squashes, and sweet potatoes. Frozen or bagged artichokes and hearts of palm are great as a last minute salad or stir fry addition. Be careful of the citric acid in most canned versions, though!

Jase and I have a hearty salad daily at lunch or dinner that typically includes red lettuce, dinosaur kale (massaged with olive oil, half a lemon and a little pink salt), roasted beets, cucumber, and radish topped with sauerkraut, kelp flakes, cilantro, basil, and mint. It is so tasty, and we both really look forward to it! For salad dressing, I like to whip up a quick homemade dressing of lemon juice, olive oil, and garlic. It is so simple yet so refreshing and delicious. I am so thankful because my mom made the most delicious dressings ever since I was little, so I have gotten the best recipes from her.

LEMON GARLIC SALAD DRESSING

Fitting for two salads

Squeeze one full lemon into a glass measuring cup

Add the same amount of olive oil to match the amount of lemon juice

Add freshly grated garlic (optional)

Whisk with a fork until it blends together well

Be sure to add healthy fats (again, we will break this down next week!) to your veggies. The following fats are good for your gut and for your brain function. For cooking, I rotate ghee, fed tallow grass , coconut oil, and avocado oil. Balsamic vinegar and apple cider vinegar (ACV) are also great pairings for salad dressings.

If you like what you read here, we are fairly certain you will love the program! It is currently on special for $99 which is a great deal, because it is typically $129.99. Snag it for this cost while you can! We recently changed the delivery system, too, so it is now an instant download. Meaning, you get all content straight away, allowing you to make your own schedule so you can take in the information at your own pace. xo

WHAT I AM WEARING:

top (c/o) | jeans

images: felicia lasala 

2 comments
  • Mary
    REPLY

    Great blog post! I love how you named all the delicious veggies! Sometimes I forget that their are so many that you can incorporate into dishes. I recently made steak with asparagus and it was so good. I’ll make sure to incorporate more veggies into my my meals. Thanks for the reminder, I needed this :).

  • Charlene Gottmann
    REPLY

    Soups are another great way to add veggies into your meals. I love making broccoli soup. It is really easy. Use a big saucepan for all of the ingredients. Once they are cooked, use an immersion blender to puree the soup.

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