Get back on track……start here:
I’ll admit it — the holidays left me a little indulgent. While I made good choices some of the time, vacation and family time led to relaxed decisions: soft-serve treats, homemade chips, and rich dinners became regulars. Sound familiar? If so, you’re not alone.
Foods we tend to overindulge in are often acid-forming: sugar, animal products, refined oils, and alcohol. That pattern can promote inflammation, skin flare-ups, sleep disruption, bloating, digestive trouble, and weight gain. A simple way to reset is to emphasize alkalizing, nutrient-dense foods. Vitamins, minerals and fiber help replenish stores and support elimination of built-up toxins. Ready to start? Here’s a practical first step.
Make a large batch of this detox salad and keep it ready in the fridge — having prepared healthy food available is a huge step in the right direction. Below are the key ingredients and what they contribute:
- Celery: anti-inflammatory, magnesium, supports alkaline balance, aids digestion, may help lower LDL cholesterol and blood pressure.
- Cabbage: high in fiber for elimination, vitamin C, antioxidants, vitamin K, and helps regulate blood sugar.
- Kale: iron, vitamin C, vitamin K, vitamin A, calcium, fiber, antioxidants, immune support and anti-inflammatory benefits.
- Fennel: anti-inflammatory, vitamin C, fiber, potassium and immune support.
- Radish: fiber and vitamin C; adds crunch and supports digestion.
- Lemon: natural detoxifier and vitamin C source; brightens flavor and supports cleansing.
- Carrots: vitamin A and antioxidants for eye and immune health.
Other simple actions you can take right away:
- Avoid processed and packaged foods
- Drink more water
- Limit sugar
- Get adequate rest
- Commit to regular exercise
- Prioritize self-care
- Pause alcohol to give your liver a break
The first week of the year can feel challenging. My recommendation is to return to the style of eating that you know makes you feel your best — no rigid fads required. For me that means whole, simply prepared foods. I don’t need elaborate cleanses; I benefit from getting back to basics.
Make changes that fit your real life so they’re sustainable. Life is messy; be flexible, do what you can, and don’t punish yourself for imperfection. Progress, not perfection, is the goal.
📖 Recipe
Lemony Detox Salad
Debra Klein
10
10
Salad
American
6 servings
236 kcal
Ingredients
Ingredients:
- 3 cups chopped kale*
- ½ cup shredded green cabbage
- ½ cup shredded purple cabbage
- 3 carrots julienned
- 3 stalks celery thinly sliced
- 1 large bulb fennel thinly sliced
- 6 radishes julienned
Dressing:
- ½ cup lemon juice about 3 large lemons**
- ½ cup olive oil
- ¼ cup water
- 3 medjool dates
- ½ teaspoon sea salt
- pinch cayenne pepper
Instructions
Directions:
- Prepare Veggies: Use a food processor or chop by hand all vegetables, including the greens.
- Prepare Dressing: Blend all dressing ingredients in a blender, food processor or with an immersion blender until emulsified. Add a little extra water if needed to reach your desired consistency.
- Toss only the amount of salad you’ll eat immediately with dressing. Store remaining chopped vegetables in an airtight container with a paper towel in the fridge for up to a week. Keep dressing in a glass jar refrigerated for up to two weeks; bring to room temperature and shake before using.
Notes
**This dressing is intentionally very lemony. If you prefer less zing, reduce lemon to ⅓ cup and increase water to ½ cup.
Nutrition
Calories: 236kcal
Carbohydrates: 19g
Protein: 2g
Fat: 18g
Saturated Fat: 3g
Polyunsaturated Fat: 15g
Sodium: 238mg
Fiber: 4g
Sugar: 12g
Note
Nutrition figures were calculated using online tools. For the most accurate results, calculate nutrition using the exact ingredients you use.
Did you make this recipe?
Please leave a review below. Snap a picture and tag @dkhealthcoach or use #dkhealtcoach on Instagram so the author can see it.