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 PERSONAL TRAINING

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INDIVIDUAL RESULTS MAY VARY

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Vegetarian

Detox Soup

Lunch

1. In a large pot, warm olive oil over medium-low
heat. Add onions, garlic, and ginger. Gently saute
for 3-4 minutes. Then add celery, carrots, broccoli
and, cauliflower. Continue cooking for 5-10
minutes until vegetables are just tender.
2. Add turmeric and diced tomatoes. Cover with
water (about 4 cups) and bring to boil and then
reduce to simmer.
3. Simmer for a total of 15-20 minutes or until
veggies are soft. Add Italian seasoning, salt,
pepper, kale, cabbage for the last 3 minutes.
4. Stir in lemon juice and add parsley just before
serving.

2-3 tbsp olive oil
½ of a red onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
2 cups celery, chopped
1 cup carrots, chopped
3 cups broccoli florets
1 cup cauliflower florets
½ teaspoon turmeric
1 (14.5) oz can of diced tomatoes (no-salt)
1 tsp Italian seasoning
Salt & pepper to taste
2 cups kale, remove stem, chopped
1 cup purple cabbage, chopped
juice from ½ of a small lemon
handful chopped parsley, for serving

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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