10-Day Detox Recipes Avocado and Herb Omelet Recipe

YIELD: 2 Servings PREP: 5 mins COOK: 7 mins READY IN: 12 mins Ingredients 3 Eggs 1 Tablespoon Water 1 Pinch Sea Salt 1 Tablespoon Extra Virgin Olive Oil 1/2 Teaspoon Fresh Thyme 1 Tablespoon Fresh Basil chopped 1/2 Ripe Avacado sliced Black Pepper to taste Instructions Crack the eggs into a bowl and whisk with either the water. Add the sea salt. Heat a small sauté or omelet pan over medium heat, then add the oil to the pan. Once the oil is hot (be careful not to allow it to smoke), pour in the eggs. Using a flexible spatula, lift the edge of the egg from the side of the pan and allow the wet egg to roll to the bottom of the pan. When the eggs are firm, lay fresh herbs and sliced avocado on one half of the omelet. Turn off heat and fold the egg over to serve. Top with black pepper to taste.

Poached Eggs over Spinach Recipe

YIELD: 4 Servings PREP: 2 mins COOK: 3-4 mins READY IN: 5 mins Ingredients 1/2 Cup Water 1 Cup Tomato diced 6 Cups Chopped or Baby Spinach (stems removed) 4 Organic Large Eggs 1 Pinch Sea Salt and/or Pepper 1/2 Tablespoon Fresh Thyme 1 Splash Extra Virgin Olive Oil Instructions Into a sauté pan over medium high heat, place the water, tomato, and spinach. Try to make small indentions in the spinach and then gently crack the eggs on top. Sprinkle with salt, pepper, and fresh thyme. Cover and allow to cook until eggs are done to your liking. The spinach should be wilted and the water evaporated. Serve topped with olive oil.

Spiced Almond Smoothie Serves: 1 Prep Time: 5 minutes Ingredients: 1 TBS raw almond butter ¼ avocado 1 kale leaf, stem removed ¼ cucumber, peeled ¼ lime, peeled and seeded 8 to 10 chopped fresh mint leaves ½ inch fresh ginger root, peeled ½ tsp extra virgin coconut butter ¼ cup hemp seeds 1 TBS chia seeds 1 cup water 2 to 3 ice cubes optional: ¼ jalapeno chili, seeds removed Blend all ingredients in a blender and enjoy! Almond & Strawberry Smoothie Serves: 1 Prep Time: 5 minutes Ingredients: 1 TBS raw almond butter 3 raw walnuts 1 cup water ½ cup frozen or fresh strawberries ¼ avocado ½ tsp fresh ginger root, peeled ¼ tsp cinnamon 1 TBS flaxseeds 2 to 3 ice cubes Blend all ingredients in a blender and enjoy!

Roast Turkey Breast and Avocado Cream on a Bed of Greens

YIELD: 2 Servings PREP: 20 mins COOK: 20 mins READY IN: 40 mins The light, refreshing dressing for this dish contains avocados, a healthy source of monounsaturated fats. The dressing keeps well in the fridge, so make it up to 3 days ahead of time and enjoy with turkey, chicken, or fish. Ingredients 1 Avacado peeled and pitted 1 juice Large Lemon 3 Tablespoons Extra Virgin Olive Oil 1 Clove Garlic peeled 1 Pinch Sea Salt 1 Pinch Freshly Ground Black Pepper to taste 3-4 Tablespoons Water 6 Cups Mixed Baby Greens 6 Ounces Roasted Turkey Breast sliced 1/2 Small Red Onion thinly sliced 1 Whole Pickling Cucumber thinly sliced 10 Whole Green Olives pitted and chopped

Instructions MAKE THE AVOCADO CREAM: Place the avocado, lemon juice, olive oil, garlic, salt, and black pepper in a food processor and process until very smooth, 1–2 minutes. Slowly add the water and continue processing until the dressing is thick and creamy. ASSEMBLE THE SALAD: Divide the greens between two serving plates. Top with the sliced turkey, red onion, cucumber, and green olives. Drizzle over the avocado dressing and serve. Stored separately, the turkey salad and dressing will keep for 3 days in the refrigerator. Grilled Salmon with Cilantro Mint Chutney

YIELD: 4 Servings PREP: 10 mins COOK: 20 mins READY IN: 50 mins Ingredients 1 1/2 Pounds Salmon Wild 1 Tablespoon Extra Virgin Olive Oil 1 Pinch Sea Salt 1 Pinch Black Pepper 1 Small Bunch Cilantro including stems rinsed 2 Tablespoons Fresh Mint Leaves chopped 3 Tablespoons Extra Virgin Olive Oil

1 1/2 Tablespoons Garlic minced 1 Pinch Sea Salt 1 Tablespoon Fresh Lemon or Lime Juice 1 Pinch Chili Pepper Flakes optional Instructions Season salmon with olive oil, salt, and pepper. Set aside for 10 minutes. Combine all chutney ingredients in a blender. Blend until smooth and fragrant. Set aside. Heat a griddle, grill, or grill pan on medium---high heat and place fish on grill, skin side down. Allow salmon to cook until skin is charred and fish is almost cooked through. This will take about 15 minutes depending on the thickness of the salmon. Turn salmon over and grill a few more minutes, until fish is fully cooked. Remove from heat and lay skin side up on a platter. Pull skin off salmon and flip back to serve. Spread chutney on top of salmon. Serve with wedges of lemon or lime. ASSEMBLE THE SALAD: Divide the greens between two serving plates. Top with the sliced turkey, red onion, cucumber, and green olives. Drizzle over the avocado dressing and serve. Stored separately, the turkey salad and dressing will keep for 3 days in the refrigerator. Coconut Curry Chicken and Vegetables Recipe

YIELD: 4 Servings PREP: 10 min

COOK: 25-30 mins READY IN: 35 mins Ingredients 2 Tablespoons Coconut oil 1 Tablespoon Mustard Seeds 1 Cup Onion chopped 1 Tablespoon Garlic chopped 1 Tablespoon Curry Powder 1 Pinch Cayenne Pepper 2 Large (or 4 small) Chicken Breasts bone-in 1/2 Teaspoon Sea Salt 1 Small Carrot diced 2 Cups Cauliflower 1/2 Green Bell Pepper diced 1 Apple chopped 1 Can (13 ounce) Coconut Milk 1 1/2 Cups Frozen Peas Fresh Cilantro chopped for garnish Instructions In a large sauté pan heat the sesame oil on medium heat. Add the mustard seeds and stir for 10 seconds until they start to pop; be careful not to burn them. Immediately add the onions and garlic and sauté for 5 minutes until they begin to sweat. Add curry and cayenne and stir to coat onions. Add the chicken, sprinkle with ½ tsp. of the salt, and sear on all sides. Add the carrots, cauliflower, and green pepper and cook 3 to 4 minutes. Add the apple, coconut milk, and remaining salt and simmer on low heat for 15 - 20 minutes until chicken is cooked through. Add peas and simmer 2 to 3 more minutes. Garnish with cilantro and serve.

Salmon Pecan Cakes Recipe

YIELD: 4 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 Can (7.5 ounces) Wild Salmon 1 3/4 Cups Pecans 2 Eggs 3 Small Scallions chopped 1 Small Celery Salk chopped 1 Tablespoon Extra Virgin Olive Oil 1 Tablespoon Lime Juice 1/2 Teaspoon Sea Salt 1 Pinch Paprika Instructions Preheat oven to 350 degrees. Drain canned salmon. In a food processor, grind pecans to a fine texture. Add remaining ingredients and pulse to combine. Separate into eight medium patties, place on a lightly oiled baking tray, and bake until golden, about 25 to 30 minutes.

Turkey and Spinach Meat Loaf Recipe

YIELD: 4 Servings PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 1 1/2 Cups Pecans 1 Pound Lean Ground Organic Turkey 1 Package (10 ounce) Frozen Spinach thawed and squeezed dry 2 Eggs 1 Tablespoons Extra Virgin Olive Oil 1/2 Small Onion diced 1 Teaspoon Dried Basil 1/4 Teaspoon Sea Salt 1 Pinch Black Pepper Instructions Preheat oven to 375 degrees. In a food processor, grind the raw pecans to a medium-fine texture. In a large mixing bowl, combine ground pecans with remaining ingredients. Mix well. Place into an oiled loaf pan and bake for 30 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Sun-Dried Tomato Turkey Burgers Recipe (NO BUN!!!)

YIELD: 4 Servings PREP: 15 mins COOK: 8 mins READY IN: 23 mins Ingredients 3 Tablespoons Sun Dried Tomatoes 1 Teaspoon Extra Virgin Olive Oil 1 Pound Organic Ground Turkey Meat 1 Tablespoon Balsamic Vinegar 2-3 Tablespoons Fresh Basil chopped 1 Tablespoon Garlic minced 1 1/2 Teaspoon Dijon Mustard 1 Pinch Sea Salt 1 Pinch Black Pepper Instructions Cover the sun-dried tomatoes in warm water and soak until soft. This will take about 10 minutes, depending on how soft your tomatoes are to start with. Drain and chop the tomatoes into small pieces. Combine with the remaining ingredients and form into 4 patties. Grill, pan-sear, or bake in the oven at 375°f until done, about 8 minutes. Serve over a large salad. Note: flavors melt together as they sit so feel free to mix up the ingredients ahead of time. As long as you started with fresh turkey (not frozen), uncooked patties can be frozen for future use.

Cod with Roasted Chili Peppers and Cayenne

YIELD: 4 Servings PREP: 20 mins COOK: 20-30 mins READY IN: 40 mins You can roast the fillet as one whole piece or cut into 8-ounce pieces. Have your fish provider cut them for you if you want portioned pieces. Ingredients 1 Medium Poblano Pepper 1/2 Jalapeno Pepper 1 Tablespoon Olive Oil 1 Teaspoon Olive Oil 1 Clove Garlic 1/2 Shallot 1/4 Teaspoon Cayenne Pepper 1/2 Teaspoon Sea Salt 1 1/2 Pounds Cod Fillets Instructions Pre-heat oven to 350 degrees. Wash and dry peppers. Rub with small amount of olive oil to help roasting. Roast peppers over an open flame on a grill or stovetop gas burner or even in the oven. Roast until peppers are soft and skin is blistering. Cover and let sit for 5 minutes. Peel away skin and remove seeds and steams. Combine the roasted peppers, remaining olive oil, garlic, shallots, cayenne pepper, and sea salt in food processor and puree until smooth. Rub a cookie sheet or spray with olive oil to prevent sticking (or cover the pan

with parchment paper), place the cod on the sheet pan. Evenly spread the puree of roasted peppers over the cod fillet top and sides. Bake for approximately 20-30 minutes or until fish flakes easily when tested with a fork: internal temperature of the cod fillet should be 155 degrees. Roasted Nuts and Seeds Recipe

YIELD: 4 Servings PREP: 1 min COOK: 10 mins READY IN: 16 mins Ingredients 1/2 Cup Walnuts 1/2 Cup Almonds 1/4 Cup Pepitas (pumpkin seeds) 1/4 Cup Sunflower Seeds 2 Tablespoons Sesame Seeds Instructions To roast the nuts: Heat oven to 350°f. Place the nuts on a dry baking sheet. Bake for approximately 8-9 minutes, checking often. The nuts are done when they start to change color and impart a nutty fragrance. Remove from the hot baking pan and cool. Store in a sealed container in a cool, dry place, and the nuts will remain fresh for up to 2 weeks. To roast the seeds: Heat a dry skillet to medium and add the seeds. Stir continuously until the seeds start to brown. Pumpkin seeds will even pop a little. Remove from heat immediately and cool before storing. The seeds will remain fresh for several weeks. Combine and store in a sealed container in a cool, dry place.

Deviled Eggs Recipe

YIELD: 6 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 6 Eggs 1 Tablespoon Extra Virgin Olive Oil 1 Tablespoon Dill Pickle minced 1/2 Teaspoon Paprika 1 Pinch Sea Salt Instructions Place the eggs in a pot of cold water and bring to a rolling boil, then turn the heat to medium. Hard-boil the eggs for 12–15 minutes, depending on their size; an extra-large egg will take up to 17 minutes. Turn off the heat, allowing the eggs to sit in hot water for 2 minutes, then gently remove them from the water and set aside to cool. When the eggs are cool, peel and cut in half lengthwise. Gently scoop out the center yolk. In a small bowl, mash the cooked egg yolks with a fork, and mix in the olive oil, pickle, paprika, and salt. Scoop the yolk mixture back into the egg white halves and sprinkle with a little more paprika. Store covered in the refrigerator. The eggs will remain fresh for at least 5 days. Enjoy as a snack or an addition to a salad.

Shrimp and Avocado Salad Over Arugula Recipe

YIELD: 4 Servings PREP: 15 mins COOK: 4 mins READY IN: 19 mins Ingredients 1/2 Pound Shrimp peeled and deveined 1 Pinch Sea Salt 1/2 Teaspoon Chili Powder 1 Tablespoon Extra Virgin Olive Oil 1/2 Red Bell Pepper diced 4 Shoots Scallions sliced 3 Tablespoons Fresh Cilantro 1 Ripe Avacado cubed 1 Cup Grape or Cherry Tomatoes halved 1 Tablespoon Lime Juice 4 Cups Arugula Instructions Rinse the shrimp and pat dry. Sprinkle with salt and chili powder. Heat ½ tablespoon of the olive oil in a skillet on medium heat. Carefully place the shrimp in the pan and sear on each side for about 2 minutes until cooked through. Remove from heat and set aside to cool. Combine all vegetables in a serving bowl and toss with the remaining olive oil and lime juice. Gently fold in the shrimp and serve over the arugula sprinkled with a little extra virgin olive oil.

Cauliflower Mashed Pseudo Potatoes

YIELD: 3 Servings PREP: 10 mins COOK: 25 mins READY IN: 35 mins Cauliflower Mashed Pseudo Potatoes. You will never miss mashed potatoes once you try this yummy cauliflower substitute. And you get all of the healthful benefits of the vegetables, spices, and flavors in this dish. Ingredients 1 Tablespoon Extra Virgin Olive Oil 1 Medium Head Cauliflower cut into large florets, stem sliced 1/2 1 Medium Apple peeled and cored, chopped 1 Medium Yellow Onion chopped 2 Teaspoons Curry Powder 1 Pinch Sea Salt 1 Pinch Freshly Ground Black Pepper 1 Cup Water Instructions Heat the oil in a large cast-iron pan over medium heat. When the oil is shimmering, add the cauliflower, apple, onion, and curry powder. Season to taste with salt and black pepper and mix well until the cauliflower is coated in the oil and spices. Cook, stirring frequently, for 8 minutes. Turn the heat down to low and add the water. Cover and cook until the cauliflower is completely tender, 10–15 minutes. Transfer the contents of the pan to a food processor and pulse the cauliflower mixture until it is creamy but thick, similar to the consistency of mashed potatoes. Add a little more water if necessary, but be careful or you’ll wind up with cauliflower soup.

Check for seasoning and add more salt or pepper if necessary. Any leftover mashed cauliflower can be stored in the refrigerator for up to 4 days. Garlic Kale and Cauliflower Recipe

YIELD: 4 Servings PREP: 3 mins COOK: 10 mins READY IN: 13 mins Ingredients 1 Tablespoon Extra Virgin Olive Oil 1 Tablespoon Garlic minced 2 Cups Cauliflower small florets 6 Cups Lacinato or Tuscan Kale chopped 1/2 Cup Water Instructions Heat oil in a sauté pan, then sauté garlic and cauliflower on medium heat until cauliflower starts to soften. Add kale and water. Cover and steam cook until kale is tender and water evaporates, about 3 to 4 minutes. Sauteed Swiss Chard with Slivered Almonds YIELD: 4 Servings PREP: 3 mins COOK: 10 mins READY IN: 13 mins

Sauteed Swiss Chard with Slivered Almonds makes for a healthy side dish at any dinner and takes only a few minutes to prepare, enjoy! Ingredients 1/4 Cup Slivered Almonds 1 Tablespoon Extra Virgin Olive Oil 6 Cups Swiss Chard chopped 1 Pinch Sea Salt Instructions Preheat oven to 350°F. Place the almonds on a baking tray and bake for 6–7 minutes, until lightly toasted. In a sauté pan, heat the oil on medium heat. Add the Swiss chard and salt and continue to sauté until the chard is tender. Add the almonds and serve. Braised Greens with Red Onion and Sun-Dried Tomatoes Recipe

YIELD: 4 Servings PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 1/2 Red Onion sliced 2 Tablespoons Sun-dried Tomatoes sliced 4-6 Cups Greens thinly sliced (any combination of kale, chard, and collar greens

works well) 1/2 Cup Water 1 Tablespoon Extra Virgin Olive Oil Splash Balsamic Vinegar optional Instructions

Place onions, tomatoes, and greens in sauté pan with water. Bring to a boil, then reduce to simmer on low until greens are soft. Splash with olive oil and balsamic vinegar before serving. Asian Vegetable Salad

YIELD: 4 Servings PREP: 30 mins COOK: minimal min READY IN: 30 mins The dressing is well balanced with salty, sweet, and sour tastes. This salad is a perfect accompaniment for Soy-Marinated Tofu or any grilled or roasted meat. Ingredients 1/4 Pound Snow Peas (generous 1 cup) stem ends trimmed and strings removed 2 Cups Napa or Savoy Cabbage shreded 1/3 Cup Carrot julienne 1/3 Cup Red Bell Pepper julienne 1/3 Cup Cucumber julienne 3 Tablespoons Scallions minced (about 1 medium scallion) 3 Tablespoons Cilantro minced 1 Tablespoon Mint minced 3 Tablespoons Light Sesame Oil 1 Tablespoon Wheat-free Tamari low-sodium 1 Tablespoon Rice Wine Vinegar 1 Tablespoon Fresh Lime Juice 1/4 Teaspoon Freshly Ground Black Pepper Instructions Bring a large pot of salted water to a boil. Add the snow peas and cook for 30 seconds. Drain and immediately place in a bowl of ice water. Remove the snow peas from the ice water and pat dry.

Mix together the snow peas, cabbage, carrot, red pepper, cucumber, scallion, cilantro, and mint. Whisk together the sesame oil, tamari, rice wine vinegar, lime juice, and pepper in a small bowl. Pour the dressing over the vegetables and mix thoroughly. Creamy Asparagus Soup

YIELD: 6 Servings PREP: 10 mins COOK: 25 mins READY IN: 35 mins Asparagus, one of my favorite foods, can be eaten in unlimited quantities. This creamy soup is full of folate and antioxidants. Ingredients 1 Tablespoon Extra Virgin Olive Oil 3 Cloves Garlic minced 1 Head Cauliflower cut into small florets 2.5 Pounds Asparagus trimmed 1/4 Teaspoon Cayenne Pepper 1 Pinch Sea Salt 1 Pinch Freshly Ground Black Pepper 6 Cups Low-Sodium Vegetable or Chicken Broth or Water Instructions Heat the oil in a medium pot over medium-high heat. After a minute, add the garlic and cook for 1 minute. Put the cauliflower and asparagus in the pot, add the cayenne pepper, and season to taste with salt and black pepper. Cook for 4–5 minutes, stirring frequently.

Pour in the broth and bring the soup to a boil, then reduce the heat to low and simmer until the cauliflower is fully cooked, 5–8 minutes. Carefully transfer the soup to a blender and blend on high speed until smooth, about 2 minutes. (Or use a handheld immersion blender to purée the soup directly in the pot.) Taste for seasoning and adjust with salt and black pepper if needed. The soup should be thick but still light. If it is too thick, thin it with a little more broth or water. Any leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.