Pico de Gallo

Nothing is better to spice up your cleanse diet than this Pico de Gallo


  • 5 Roma tomatoes, seeded and diced finely
  • (or 2-1/2 to 3 cups grape tomatoes)
  • 1/2 large red onion, diced finely
  • 1/2 jalapeno, seeded and chopped finely (use 1/2 green bell pepper if you don’t want it as spicy)
  • 1/2 bunch of cilantro, chopped finely (if small, use the entire bunch)
  • 3 garlic cloves, minced
  • 1/2 lime, juiced
  • Pepper to taste


Toss the diced tomatoes, red onion, jalapeno, cilantro, garlic, and lime juice together, and add pepper to taste. Store in the fridge.

Serve with fresh veggies.

10-Minute Lemon Garlic Sautéed Bok Choy

Go for the greens in your cleanse diet with the 10-Minute Lemon Garlic Sautéed Bok Choy


  • 1 pound baby bok choy
  • 1-1/2 Tbsp. extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch of crushed red pepper flakes
  • Half of a lemon, cut into wedges


Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends, then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

Add oil, garlic, and red pepper flakes to a large, room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic but before the garlic starts to turn light brown.

Toss in the boy choy and spread into one layer. Cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip, then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften but still have some crunch.

Transfer to a platter, then squeeze 2 lemon wedges on top.

Serve with more lemon wedges on the side.

Lemon Garlic Zucchini Noodles

Not exactly noodles, but a tasty addition to your cleanse diet can be Lemon Garlic Zucchini Noodles


  • 2 medium zucchini, spiralized
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 lemon, halved
  • 1 tsp. chopped parsley


To a small saucepan over low heat, add garlic and oil. Cook until garlic is lightly browned. Squeeze in the juice from half a lemon, add parsley, and mix.

To a large pot over medium-high heat, add zucchini noodles and cook until zucchini is just tender, stirring as needed to cook evenly. To make this dish healthier, you don’t need to add any oil while cooking the zucchini. Drain any water produced by zucchini noodles from pan. Add in sauce and toss until noodles are evenly coated. Squeeze juice from remaining lemon half over noodles. Serve immediately.

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