I’m so glad you’re enjoying the recipes I’ve shared for the “pegan” reset that Katie Couric and I have been doing. Inspired by Dr. Mark Hyman’s new book “The Pegan Diet,” Katie and I have been following his advice to EAT REAL FOOD and eliminate the garbage for 3 weeks. So far? Sooo good. In fact, I’ve heard from so many people that they’d like to keep eating this way so I’m sharing a week’s worth of recipes with you here.
Note: Most of these recipes are already here on my website, but I have shared small tweaks to show you how easy they are to “peganize” if you’re looking to follow Dr. Hyman’s detox to a tee.
All of my recipes feed 4-6 people, so keep that in mind as you plan out how much to cook for a week! .
- Our friends at Belcampo Meat Co. are offering all of you 20% off when you use the code “haas20” at checkout! This discount is valid through our 21 Day Reset.
- Also, my partners at Hestan Cue are offering all of you 20% off their sale prices through the reset as well! Enter code “amanda” at checkout for your added savings.
- Make sure to check out my Instagram feed today and all week. I am running more giveaways than I can count! It’s incredible!
Cauliflower and Kale Soup
Keep it pegan by omitting the crème fraiche. And feel free to substitute other nuts for the garnish if you don’t buy the pine nuts.
Curry-Roasted Cauliflower with Haas Sauce
For a less exciting presentation but major time saver, follow this recipe for roasting instructions instead, but make sure you still add the Haas Sauce! It’s a game changer.
Green Bean and Snap Pea Salad with Mustard Vinaigrette
Keep it pegan by skipping the squeeze of honey that is called for in the vinaigrette.
Also, don’t worry if you can’t find pea shoots or multiple types of peas like snap peas and snow peas. I found organic sugar snap peas and organic green beans today and that’s all I’m using in mine.
Sheet Pan Salmon with Spring Vegetables
Once again, you can totally make this in the oven instead of on the grill. And if you’re buying store bought pesto, there is plenty that is free of cheese.
Modern Salade Niçoise
Why is this modern? Because I took some of the components of the classic French recipe and added a California twist!
Three Ingredient Pot Roast
That’s right. It’s got three ingredients (besides salt) and it’s the best dang pot roast ever. The trick? You HAVE to pack it into a tight pan so the meat can braise in its own juices. Again, I made this recipe for the Traeger grill, but you can simply put it in your oven at 375 degrees F instead.
Blackberry Basil Smoothies
My original recipe is made with strawberries and honey, but if you’re doing the highest level of the reset those are off limits. I bought frozen raspberries and blackberries instead and am going to see how it tastes without any sweetener at all. If I can’t stand it, I’ll add a teaspoon of honey or maple syrup. (Don’t tell!) Also, feel free to add a scoop of collagen or pea protein to this.
Crustless Mini Quiches
You’ll need to omit the cheese while going pegan, but you can add more veggies if you’d like! Also, use a regular muffin tin if you don’t have a mini one. I’m going to test it out myself on Monday morning and let you all know how long they take to bake!
Chia Seed Pudding: If you grab a bag of chia seeds and have coconut milk or almond milk, I’ll show you how to make these this week. (Translation: I’ve never measured my ingredients before so you’re my excuse to make it a real recipe!) They are so easy to make!
Garlicky Tofu Scramble
Don’t ask me why this is so tasty, but it is! If you don’t like tofu, please try this and let me know what you think!
The Original Haas Sauce, aka Amanda’s Chimichurri
This recipe is so simple to make, but the beauty of it is that you can put it on practically ANYTHING and it keeps in the refrigerator for at least a week. You’ll find this sauce being poured over shrimp, chicken, salmon, skirt steak, cauliflower, broccoli, eggs… you name it and we’ve tried it. And if you don’t have all of the herbs, you can mix flat-leaf parsley, basil, mint, and cilantro. I promise you every combination of those four I’ve used is delicious!
Garlicky Lemon Vinaigrette
If you make this towards the beginning of the week, you’ll be able to use it on an impromptu salad you make for lunch, or to refresh the Green Bean and Snap Pea Salad. It’s also as close as I get to a Caesar dressing while keeping it vegan. (I know my kids will pile grated Parmesan on their salads since I’m not adding it to the vinaigrette, and we’ll all be happy.)
Curry Spiced Nut Mix with Maple and Black Pepper
Note: Omit the little bit of maple syrup I call for to keep it pegan!
If you’d like to make ALL of the recipes listed here, I’ve provided a shopping list for you:
Blackberries, Raspberries (organic)
10 oz. cherry tomatoes
1 bunch asparagus
2 lb. sugar snap peas
2 bunches flat-leaf parsley
2 bunches mint
1 bunch tarragon (optional)
2 bunches basil
3 lbs. green beans
2 heads of garlic
5 yellow onions
2 bunches of green onions (scallions)
1 head of celery (for snacking)
1 head of green cabbage
1 head of radicchio
3 cups organic spinach leaves
6 Hearts of Romaine Lettuce (organic, usually 3 to a pack)
2 bunches lacinato (Dino) kale
1 large cucumber or 3 small (Persian) cucumbers, organic
2 heads of cauliflower, organic
2 lbs. broccoli, organic
1 bag organic bean sprouts
1 bag organic frozen blackberries or raspberries
½ gallon organic almond milk (no sugar added)
24 eggs (organic, pastured)
1 lb. Tofu-Extra Firm, Organic and non-GMO
1 cup dairy free pesto
Pantry and Spices
1 jar Dijon mustard
1 jar coarse grain mustard
1 bottle Sherry vinegar
Olive Oil, Organic (3 cups or more)
Coconut Oil, Fresh Pressed and Organic
Ghee, preferably grass-fed
4 cups organic chicken or vegetable stock
1 jar of curry powder
1 jar of turmeric
Peppercorns for grinding
Chia Seeds, 1 bag
4 lbs. chuck roast
2 lbs. wild salmon, divided
1 lb. thick-cut bacon (organic, pastured if possible)
1 lb. organic chicken breast or chicken thighs (boneless, skinless)
Nuts and Seeds
2 cups unsalted raw almonds
1 cup Brazil nuts
1 cup unsalted raw cashew pieces
1 cup macadamia nuts
2 cups pumpkin seeds
1/3 cup pine nuts (optional)
Almond or Macadamia Nut Butter for Snacking (like Cheryl’s)
Collagen Powder for smoothies
Maple Syrup (literally, a tablespoon total if you’re sweetening the nuts or your coffee just a bit! )
Curry-Spiced Nut Mix with Maple and Black Pepper
- 1 cup raw cashew pieces
- 1/2 cup raw macadamia nuts, roughly chopped
- 1/2 cup raw pumpkin seeds
- 1 Tbsp fresh-pressed coconut oil
- 2 tsp maple syrup
- 2 tsp curry powder
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- Pinch of cayenne pepper
- Preheat the oven 300°F. Line a baking sheet with parchment paper.
- Combine the cashews, macadamias, and pumpkin seeds in a large bowl.
- In a medium saucepan over low heat, melt the coconut oil with the maple syrup, about 1 minute. Remove from the heat and pour over the nut mixture.
- Add the curry powder, salt, black pepper, and cayenne pepper and stir well to coat. Spread the mixture on the prepared baking sheet.
- Bake, stirring once, until the nuts are light brown, 30 to 35 minutes. Let cool on the baking sheet.
- Store in an airtight container at room temperature for up to 3 days.