Detox Recipes: Satisfying Detox Meals That Contain Food
The word detox tends to bring to mind scary-intense juice cleanses or a gluten-dairy-meat-grain-sugar-caffeine-free diet that will make you run away screaming (and hungry). But never fear—when we say detox, we’re talking about refocusing the mind, body, and palate on healthy, tasty, and nutritious foods. Instead of going crazy restrictive and nixing all food groups except kale and steamed fish (not exactly a sustainable diet), let’s explore new tastes, textures, ingredients, and cooking techniques.
Vanilla Chia Pudding
This vanilla chia pudding is about the easiest thing on the planet to make and tastes fantastic with mixed seasonal fruits! Perfect for breakfast, snack, dessert or a light lunch!
- 2 cups unsweetened almond milk (use your favorite)
- 1/2 cup chia seeds
- 2 teaspoons vanilla extract, 1/2 teaspoon vanilla bean powder or seeds of 1 vanilla bean
- 1 tablespoon pure maple syrup or coconut, turbinado or organic pure cane sugar, optional
Place ingredients in container or bowl and mix well. Place covered in the refrigerator and mix every 1-2 hours until set. Mixing is important since the seeds will fall to the bottom of the container, if not shaken or stirred every now and then it won’t set properly. Keep refrigerated, will last up to 5-6 days.
Detox Rainbow Salad
- 2 C. Rainbow Slaw, Dry
- 2 C. Romaine, Chopped
- 1/2 Medium Red Bell Pepper, Diced
- 1 Avocado
- 2 Tsp. Sesame Seeds
- Salt & Pepper to Taste
Combine the slaw, romain and red bell together in a large bowl.
California Chicken, Veggie, Avocado And Rice Bowls
- 1 pound boneless skinless chicken breast or tenders cubed if using skewers, leave whole if not
- 1/4 cup olive oil
- 4 cloves garlic minced or grated
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley chopped (may sub 1 tablespoon dried)
- 1/4 cup fresh basil chopped (may sub 1 tablespoon dried)
The Rice + Veggies + Avocado
- 1 1/2 cups jasmine or basmati rice
- 3 cups water
- 2 red pepper cut into fourths
- 1 inch zucchini sliced into 1/4 rounds
- 1 tablespoon olive oil
- salt + pepper
- 2 avocados mashed very well
- juice of 1 lemon
- 1/2 cup fresh parsley chopped
- 1 clove garlic minced or grated
- salt + pepper to taste
- 1 pint grape tomatoes halved
- 1/4 cup walnuts toasted
- 1/2 cup blue cheese crumbled (optional)
At least 30 minutes before grilling, soak your skewers (if they are bamboo) in water for 30 minutes to prevent them from charring.
In a large bowl combine the olive oil, garlic, onion powder, pepper, cayenne, smoked paprika, parsley and basil. Add the chicken and toss well. Cover and place in the fridge while you prepare the rest of the meal.
Make the rice. Add the water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
Pre heat the grill to medium high heat.
Add the red pepper and zucchini to a gallon size ziplock bag. Add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil.
Remove the chicken from the fridge and if using skewers, skewer the chicken (or if you do not have skewers you can leave the chicken whole and cut after grilling).
Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling grill the zucchini for about 4 minutes on each side, or until tender and the red peppers for about 5 minutes flipping once or twice during cooking. You may also use a grill pan to do this or even just cook everything on the stove.
Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips and if you have whole chicken breast cut those into cubes.
Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic and salt and pepper to taste. Mix well.
To assemble the bowls, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of the avocados and then add the fresh tomatoes and walnuts. Sprinkle with blue cheese if desired. Serve warm.