McLean Life Balance

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Lemon Pepper Cod


Original Recipe Yield4 servings

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds cod fillets
  • 1 lemon, juiced
  • ground black pepper to taste

Directions

In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

Nutritional Information

Amount Per Serving Calories: 236 | Total Fat: 11.5g | Cholesterol: 73mg

Grilled Lemon Chicken


Original Recipe Yield4 servings

Ingredients

  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons finely chopped red bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves

Directions

  1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
  2. Preheat grill for high heat.
  3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Nutritional Information

Amount Per Serving Calories: 264 | Total Fat: 15g | Cholesterol: 68mg

Chicago-Style Hot Dog


Original Recipe Yield1 hot dog

Ingredients

  • 1 all-beef hot dog
  • 1 poppyseed hot dog bun
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet green pickle relish
  • 1 tablespoon chopped onion
  • 4 tomato wedges
  • 1 dill pickle spear
  • 2 sport peppers
  • 1 dash celery salt

Directions

  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
  2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Nutritional Information

Amount Per Serving Calories: 377 | Total Fat: 19.7g | Cholesterol: 30mg

Flash Baked Walleye Fillets


Original Recipe Yield4 servings

Ingredients

  • 3 tablespoons clarified butter, melted
  • 4 (4 ounce) fillets walleye fillets, cut into pieces
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dried basil

Directions

  1. Preheat an oven to 500 degrees F (260 degrees C).
  2. Pour the melted butter into a 9x13-inch baking dish. Place the fillets into the butter, skin-side-down. Sprinkle evenly with lemon pepper and basil.
  3. Bake in the preheated oven until the fish is opaque and easily flakes with a fork, 5 to 7 minutes.

Footnotes

  • The nutrition information reflects the full amount of the clarified butter. The actual amount consumed will vary.

Nutritional Information

Amount Per Serving Calories: 190 | Total Fat: 10.9g | Cholesterol: 122mg

Healthier Broiled Tilapia Parmesan


Original Recipe Yield8 servings

Ingredients

  • 1/2 cup Parmesan cheese
  • 1/8 cup butter, softened
  • 3 tablespoons light mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • 2 pounds tilapia fillets

Directions

  1. Preheat oven broiler. Grease broiling pan or line with aluminum foil.
  2. Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on prepared pan.
  3. Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more. Remove fillets from oven and cover with Parmesan mixture on top side. Broil until fish flakes easily with a fork, about 2 minutes.

Footnotes

  • This recipe is a healthier version of Broiled Tilapia Parmesan.

Nutritional Information

Amount Per Serving Calories: 180 | Total Fat: 7.7g | Cholesterol: 56mg

Caprese Salad-Style Sandwiches


Original Recipe Yield2 sandwiches

Ingredients

  • 2 Pepperidge Farm® Deli Flats® Soft 100% Whole Wheat Thin Rolls, split and toasted
  • 2 green leaf lettuce or romaine lettuce leaves
  • 1 medium tomato, cut into 4 slices
  • 2 slices fresh mozzarella cheese
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 tablespoon reduced fat balsamic vinaigrette salad dressing
  • 1/4 teaspoon cracked black pepper

Directions

  1. Divide the lettuce, tomato, cheese and basil between 2 bottom roll halves. Drizzle with the dressing. Season with the black pepper. Top with the top roll halves.

Footnotes

  • Easy Substitution: You can substitute part-skim mozzarella cheese for the fresh mozzarella cheese.

Nutritional Information

Amount Per Serving Calories: 205 | Total Fat: 7.8g | Cholesterol: 22mg

Tofu with Gorgonzola and Pesto


Original Recipe Yield4 servings

Ingredients

  • 1 (12 ounce) package firm tofu
  • 1 pint cherry tomatoes, halved
  • 1/2 cup prepared basil pesto sauce
  • 1 cup crumbled Gorgonzola cheese
  • 1/2 cup chopped fresh basil leaves

Directions

  1. Drain the tofu and slice horizontally into 4 slices. Pat each slice dry and place on a serving plate. Divide the tomatoes evenly amongst the tofu portions. Top each with about 2 tablespoons of basil pesto and 1/4 cup of Gorgonzola cheese. Garnish with fresh basil leaves. Serve cold.

Nutritional Information

Amount Per Serving Calories: 386 | Total Fat: 30.5g | Cholesterol: 55mg

Mediterranean Bagel Snacks


Original Recipe Yield2 sandwiches

Ingredients

  • 2 tablespoons roasted garlic-flavored hummus
  • 2 Pepperidge Farm® Plain Bagels, split and toasted
  • 4 thin slices deli roast beef
  • 2 tablespoons drained jarred roasted red peppers cut into strips
  • 2 red onion slices
  • 1/2 cup packed baby arugula leaves

Directions

  1. Spread 1 1/2 teaspoons hummus on each bagel half. Divide the beef, pepper strips, onion and arugula between 2 bagel halves. Top with the remaining bagel halves.
  2. Cut each bagel into 8 "bites" and secure with toothpicks.

Footnotes

  • Recipe Note: These "bites" also make great appetizers.

Nutritional Information

Amount Per Serving Calories: 349 | Total Fat: 3.3g | Cholesterol: 12mg

Asian Beef with Snow Peas


Original Recipe Yield4 servings

Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon minced garlic
  • 1 pound beef round steak, cut into thin strips
  • 8 ounces snow peas

Directions

  1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
  2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Nutritional Information

Amount Per Serving Calories: 203 | Total Fat: 10g | Cholesterol: 39mg

Chinese Chicken Fried Rice


Original Recipe Yield2 to 4 servings

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cups cooked white rice, cold
  • 1 tablespoons soy sauce
  • 1 teaspoon ground black pepper
  • 1.5 cup cooked, chopped chicken meat

Directions

  1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Nutritional Information

Amount Per Serving Calories: 290 | Total Fat: 13.2g | Cholesterol: 125mg

Fettuccine with Sweet Pepper-Cayenne Sauce


Original Recipe Yield4 servings

Ingredients

  • 12 ounces dry fettuccine pasta
  • 2 red bell peppers, julienned
  • 3 cloves garlic, minced
  • 3/4 teaspoon cayenne pepper
  • 1 cup reduced fat sour cream
  • 3/4 cup chicken broth
  • 3/4 cup grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
  3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
  4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Nutritional Information

Amount Per Serving Calories: 475 | Total Fat: 13.9g | Cholesterol: 37mg

Lemon Garlic Tilapia


Original Recipe Yield4 servings

Ingredients

  • 4 tilapia fillets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried parsley flakes
  • pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
  2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
  3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
  4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Nutritional Information

Amount Per Serving Calories: 142 | Total Fat: 4.4g | Cholesterol: 49mg

Easy French Dip Sandwiches


Original Recipe Yield4 sandwiches

Ingredients

  • 1 (10.5 ounce) can beef consomme
  • 1 cup water
  • 1 pound thinly sliced deli roast beef
  • 8 slices provolone cheese
  • 4 hoagie rolls, split lengthwise

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
  2. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
  3. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Nutritional Information

Amount Per Serving Calories: 548 | Total Fat: 22.6g | Cholesterol: 94mg

Tony's Summer Pasta


Original Recipe Yield6 servings

Ingredients

  • 1 (16 ounce) package linguini pasta
  • 6 roma (plum) tomatoes, chopped
  • 1 pound shredded mozzarella cheese
  • 1/3 cup chopped fresh basil
  • 6 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 teaspoon garlic salt
  • ground black pepper to taste

Directions

  1. Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
  2. Meanwhile, cook pasta according to package directions.
  3. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Nutritional Information

Amount Per Serving Calories: 635 | Total Fat: 31.9g | Cholesterol: 48mg

Guacamole


Original Recipe Yield4 servings

Ingredients

  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)

Directions

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Nutritional Information

Amount Per Serving Calories: 262 | Total Fat: 22.2g | Cholesterol: 0mg

Garlic Prime Rib


Original Recipe Yield1 - 10 pound roast

Ingredients

  • 1 (10 pound) prime rib roast
  • 10 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme

Directions

  1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  2. Preheat the oven to 500 degrees F (260 degrees C).
  3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
  4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Nutritional Information

Amount Per Serving Calories: 562 | Total Fat: 48g | Cholesterol: 113mg

Annie's Fruit Salsa and Cinnamon Chips


Original Recipe Yield10 servings

Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples - peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar

Directions

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutritional Information

Amount Per Serving Calories: 312 | Total Fat: 5.9g | Cholesterol: 0mg

Veggie Burgers


Original Recipe Yield 8 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, grated
  • 2 cloves crushed garlic
  • 2 carrots, shredded
  • 1 small summer squash, shredded
  • 1 small zucchini, shredded
  • 1 1/2 cups rolled oats
  • 1/4 cup shredded Cheddar cheese
  • 1 egg, beaten
  • 1 tablespoon soy sauce
  • 1 1/2 cups all-purpose flour

Directions

  1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
  2. Preheat the grill for high heat.
  3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
  4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Nutritional Information

Amount Per Serving Calories: 193 | Total Fat: 4.3g | Cholesterol: 30mg

California Grilled Veggie Sandwich


Original Recipe Yield 4 servings

Ingredients

  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/8 cup olive oil
  • 1 cup sliced red bell peppers
  • 1 small zucchini, sliced
  • 1 red onion, sliced
  • 1 small yellow squash, sliced
  • 2 (4-x6-inch) focaccia bread pieces, split horizontally
  • 1/2 cup crumbled feta cheese

Directions

  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutritional Information

Amount Per Serving Calories: 393 | Total Fat: 23.8g | Cholesterol: 22mg

Chicken Veggie Soup


Original Recipe Yield 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup broccoli florets
  • 1 cup chopped cauliflower or broccoli
  • 1 cup chopped celery
  • 2 cups whole peeled tomatoes with liquid, chopped
  • 4 cups fat free chicken broth
  • 1 cup chopped fresh spinach
  • 6 drops hot pepper sauce
  • Pepper to taste

Directions

  1. Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
  2. To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
  3. Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

Nutritional Information

Amount Per Serving Calories: 198 | Total Fat: 5.9g | Cholesterol: 33mg

Baked Salmon Fillets Dijon


Original Recipe Yield 4 servings

Ingredients

  • 4 (4 ounce) fillets salmon
  • 3 tablespoons prepared Dijon-style mustard
  • salt and pepper to taste
  • 1/4 cup Italian-style dry bread crumbs
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
  2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
  3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Nutritional Information

Amount Per Serving Calories: 331 | Total Fat: 21.5g | Cholesterol: 106mg

Dijon Garlic Salmon


Original Recipe Yield 4 servings

Ingredients

  • 4 (6 ounce) salmon fillets
  • 1/3 cup Dijon mustard
  • 4 large cloves garlic, thinly sliced
  • 1 red onion, thinly sliced
  • 1 teaspoon dried tarragon
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
  2. Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper.
  3. Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Nutritional Information

Amount Per Serving Calories: 310 | Total Fat: 16.3g | Cholesterol: 83mg

Salmon with Dijon Vinaigrette


Original Recipe Yield 6 servings

Ingredients

  • 1/2 cup white wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Italian seasoning
  • 4 sprigs fresh rosemary
  • 1 teaspoon dried tarragon
  • 1 tablespoon capers, drained
  • 1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
  • 1 1/2 pounds salmon fillets
  • freshly ground black pepper to taste
  • 4 kalamata olives, pitted and sliced

Directions

  1. In a shallow baking dish, mix the white wine vinegar, Dijon mustard, lemon juice, Italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. Place the salmon fillets into the dish, and turn to coat with the marinade. Season with pepper, and sprinkle with olives. Cover, and refrigerate 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information

Amount Per Serving Calories: 201 | Total Fat: 11.9g | Cholesterol: 56mg

Ginger-Lime Chicken with Coconut Rice


Original Recipe Yield 4 servings

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breasthalves - cut into 1 inch cubes
  • 2 limes, zested and juiced
  • 2 tablespoons grated fresh ginger root
  • 1 3/4 cups coconut milk
  • 1/2 teaspoon white sugar
  • 1 cup jasmine rice
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/4 cup sweetened flaked coconut

Directions

  1. In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
  2. In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
  3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
  4. Serve hot with the coconut rice on the side.

Nutritional Information

Amount Per Serving Calories: 660 | Total Fat: 31.2g | Cholesterol: 104mg

McLean's Juicing Monday's All day long

The nutritional benefits of drinking a glass of fresh juice far outweigh that which you get by drinking packaged juice, so make the effort to go for fresh juice. When should you drink juice? Ideally, the best time to drink a glass of juice would be a minimum of 20 minutes before a meal. Don't gulp it down. Juices should be sipped slowly as the enzymes in our saliva digest the carbohydrates present in our juices.

On Monday's you will juice all day long. This is a great way to rest your organs. Since vegetables and fruits are so low in calories, juice fasts are a great way to lose weight easily. Just think: if you only ate fruits and vegetables, how much weight would you lose? Drinking a glass of natural juice will fill you up so that you don't crave sugary or processed foods, but you also do not eat as many calories. This means that you can easily create a calorie deficit that naturally results in weight loss.

Wheatgrass-Carrot Elixir

1 container of wheatgrass (about 1 cup when trimmed)

4 carrots

Day 2: Minty Berry Juice

2 cups blueberries

2 kiwifruits

16 strawberries

2 cups packed mint leaves

Romaine-Apple-Orange Juice

2 cups romaine hearts

2 green apples

1 orange

2 celery stalks

1/2 cucumber

Carrot, Apple and Kale Juice

2 Apple

3 handfuls spinach

6 to 8 kale leaves

4 large carrots

1 (thumb-size) piece of ginger

Refreshing Fennel-Pear Juice

2 Comice pears

2 medium fennel bulbs

Lemon-Lime Juice

1 lemon

1 lime

2 Asian pears

2 green apples

2 carrots

1 (thumb-size) piece of ginger

2 cups purple cabbage

Pineapple Green Juice

1 Cup pineapple, cubes

1/4 Cup fresh parsley, chopped

1 Cup fresh spinach

8 ounces of filtered water

1/2 teaspoon of fresh, grated ginger

Apple-Cabbage-Carrot Juice

2 apples

1 wedge red cabbage

2 carrots

1 (thumb-size) piece of ginger

6 Swiss chard leaves

Juice of 1/4 lemon (stirred in at end)

Green Juice

6 kale leaves

2 cups spinach

1/2 cucumber

4 celery stalks

2 apples

1 (1-inch) piece of ginger

Green Lemonade Juice

1 green apple

3 handfuls spinach (about 1 1/2 cups)

6 to 8 kale leaves (about 2 cups)

1/2 cucumber

4 celery stalks

Juice of 1/2 lemon (stirred in at end)

V28 Juice

3 red beets

2 carrots

2 celery stalks

4 plum tomatoes

4 cups packed parsley leaves and stems, roughly chopped

1 jalapeño pepper, ribs and seeds removed

12 red radishes

Spinach-Fennel-Cucumber Juice

1 fennel bulb

1 cucumber

3 celery stalks

3 cups spinach

Sweet and Tart Citrus Juice

3 cups cranberries

2 (thumb-size) pieces of ginger

3 oranges

2 small Ruby Red grapefruits

2 limes

Green Ginger Juice

6 kale leaves

2 cups spinach

1/2 cucumber

4 celery stalks

2 apples

1 (1-inch) piece of ginger

Juice of 1/2 lemon (stirred in at end)

Mexican-Style Jugo Juice

2 large cucumbers

4 cups packed cilantro leaves and stems, roughly chopped

1 lime

1 poblano pepper, ribs and seeds removed

1 Golden Delicious apple

Gazpacho Juice

4 plum tomatoes

1 large cucumber

2 celery stalks

1 red bell pepper

1/4 small red onion

2 cups packed parsley leaves and stems, roughly chopped

1 lime

All-Green Juice

Handful of romaine hearts

Handful of kale or collard greens

Handful of spinach

2 handfuls of parsley

2 to 3 celery stalks

1 (thumb-size) piece of ginger

Juice of 1/2 lemon (stirred in at end)

Beet, Celery and Orange Juice

2 navel oranges

3 red beets

4 Celery sticks

ABCs Juice

1 apple

1 beet

1 carrot

Apple-Beet-Carrot Juice

1 apple

2 beets

3 large carrots

1 (1-inch) piece of ginger

Spinach or kale (optional)

Purple Power Juice

6 cups Concord grapes

1 Golden Delicious apple

2 (1-inch) pieces of ginger

1/2 cup blackberries

Apple-Cantaloupe-Honeydew Juice

2 apples

1/2 cantaloupe

1/2 honeydew

6 to 8 kale leaves

6 to 8 Swiss chard leaves

Great Green Fruity Mix

2 cups packed beet greens, red Swiss chard, kale, spinach or a combination

1 Golden Delicious apple

1/2 Comice pear

10 strawberries

1 cup coconut water (stir into glass of finished juice)

Beet-Celeriac-Carrot Juice

4 carrots

1/2 to 1 apple

1/2 celeriac root, peeled

1 beet

1 (1/4-inch) piece of ginger (optional)