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Yoga Food, Nutrition, & Recipes

Your Post-Thanksgiving Detox Plan

Most of us overdo it on Thanksgiving. Luckily, there's always the day AFTER Thanksgiving to detox and recover. Try these three gently cleansing meals.

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Most of us overdo it on Thanksgiving, whether it’s the turkey or the stuffing or the vegan pumpkin pie. Luckily, there’s always the day AFTER Thanksgiving to detox and recover after all those goodies.

“What I typically do is think about balance and emergency remedies. Hydration is huge, as your stomach is full of food and you may not have been drinking a lot of water,” says Jennifer Iserloh, aka the “Skinny Chef,” who leads Vegetarian Times’s Gentle Cleanse course. “You really need to fill your stomach with liquids to ease digestion.”

Try Iserloh’s gently cleansing day-after-Thanksgiving detox to get your body, mind, and spirit back on track.

Breakfast: Stoke-Your-Digestion Lemon Water

Jennifer Iserloh's lemon water recipe.

In the morning, hot lemon water is very soothing—lemon is like Drano for the [digestive] system,” says Iserloh. She suggests enjoying your lemon water with a delicious cooked apple: just slice it up and cook it in a 1 teaspoon of olive oil with cinnamon in a skillet over medium heat for about 5 minutes.

Recipe: Stoke-Your-Digestion Lemon Water

Serves 2

1 lemon, thinly sliced
2 cups water

Place the lemon in boiling hot water and steep 4–5 minutes. For flavor and additional healing benefits, add a handful of mint leaves, a drop of mint oil, or 2 tablespoons of thinly sliced ginger root. Serve immediately.

See also Rejuvenate with a 4-Day Ayurvedic Fall Cleanse

Lunch: Red Pepper Tomato Soup with Toasted Almonds

Jennifer Iserloh's red pepper tomato soup.

For lunch, try to do soup for hydration,” recommends Iserloh, who notes that peppers are ideal for cleansing, since they are rich in nutrients and low in calories.

Recipe: Red Pepper Tomato Soup with Toasted Almonds

Serves 2

2 tablespoons olive oil
1/2 teaspoon dried Italian spices (optional)
1/2 teaspoon fresh or dried thyme or oregano
2 red bell peppers, chopped
4 garlic cloves
3 15-ounce cans, low-sodium, diced tomatoes
1/4 cup whole almonds (skin on), chopped

Warm the olive oil in a large stockpot. Add the red bell pepper, garlic, Italian spices if using, and thyme or oregano. Cook 2–3 minutes, stirring often until brown. Carefully add the tomatoes. Simmer over low heat for 3–4 minutes to allow the flavors to meld. Using an immersion blender, process until smooth or cool 20 minutes and blend in a standing blender. Divide into two large bowls and sprinkle with almonds. Serve immediately.

Nutritional Stats Per Serving (3 cups): 107 calories, 1 g protein, 16 g carbohydrates, 16g sugars, 4 g fat (2 g saturated), 9 mg cholesterol, 0g fiber, 32 mg sodium.

See also Ayurvedic Cleanse Recipe: Simple Kitchari

Dinner: Roasted Brussels Sprouts With Hazelnuts

Jennifer Iserloh's Roasted Brussels Sprouts.

For dinner I would recommend a simple, high-fiber veggie dish,” says Iserloh. “Most people seriously overindulge on sugar on Thanksgiving, which can make your blood sugar go haywire, so eating high-fiber foods like Brussels sprouts the day after the holiday can help normalize blood sugar. People also tend to overdo sodium on Thanksgiving, which can cause bloating. Foods that are high in fiber can actually help you de-bloat, since they help to whisk waste out of your system.” Try Iserloh’s Roasted Brussels Sprouts With Hazelnuts recipe

Want more of Jennifer Iserloh’s detoxifying recipes? Sign up now for the Gentle Cleanse course.