Congratulations if you’re currently working your way through the detox or just want to stay on your clean eating plan.  This weekend, we’ll be watching the Super Bowl, or at least the commercials – and we still want you detoxers and clean eaters to be able to enjoy the celebrations as well as eating detox friendly treats!  If you’re on the shake/smoothie part of the detox, make sure that you still drink them and remember, even though these recommended recipes are detox friendly, you should still be eating a controlled amount!  Another tip, have your smoothie or shake before you go to the party, so you eat less. These recipes are tasty enough to share with non-detoxers too!  Who knows, you may convert them.  Have fun and enjoy the event and being with your friends and family.  Just remember, even though these are detox clean, carbs and calories still count, just be smart with your portions!  Have fun and let me know how you do!

Xo,

Mel

Easy Detox Chicken Satay

(5 servings) 

Ingredients:

• 5 boneless, skinless chicken thighs (you can use breasts too)
• 1 large shallot and 4 garlic gloves, chopped
• 2 stalks of lemongrass (remove tops and bottoms) chopped
• 2 tsp ginger
• ½ tsp tumeric powder
• 2 tsp coconut oil
• 2/3 cup coconut milk
• 1-2 tsp crushed red pepper- if you like spicy
• sea salt to taste 

Instructions:

1. Cut the chicken lengthwise into pieces that are one inch wide, set them aside.
2. Blend the rest of the ingredients very well until a smooth paste is formed.
3. Put the marinade in a large ziploc bag with the chicken pieces, and marinate for two to four hours in the fridge.
4. At the end of your marinating time, soak about 20 skewers in cold water for 30 minutes, and then take out the chicken. Skewer the chicken about every inch or so as you can see above. Reserve the marinade.
5. Grill the chicken on a med/high heat on the grill, turning the pieces every five minutes. When you first turn the chicken, brush on the reserved marinade. It should take about 10-15 minutes.

Guacamole

(6 servings)

Ingredients:

• 2 avocados
• 1 onion, chopped
• ½ cup cilantro, chopped
• 1 tomato, chopped
• juice of 1 lime
• ½ tsp cumin
• ½ tsp white pepper
• 2 garlic cloves
• sea salt to taste

*To dip: celery stalks, sliced cucumber, carrot sticks or rice crackers.

 Instructions:

1. Scoop the flesh of the avocados into a mixing bowl. Add all other ingredients.
2. Mix all ingredients together well to meet desired consistency. Do not over mix.
3. Chill for several hours before serving.

Guac Deviled Eggs

(6 servings)

Ingredients:

• 6 hard boiled eggs, cooled
• pinch of pepper, paprika or tumeric
• 1 avocado
• 2-3 cloves minced garlic 
• 3 tbsp lime juice

Instructions:

1. In a bowl, mash the avocado with the minced garlic and sprinkle in your lime juice.
2. Once your guac is ready, slice your eggs in half and pop out the yolks into a bowl. Place the eggs on a plate while they await their dressings!
3. Add the yolks to the guac bit by bit until the mixture is smooth and moist. Spoon the guac into the eggs and sprinkle with your spices.

Spiced Roasted Almonds (or other nuts)

(5 servings)

Ingredients:

• 2 cups raw almonds or other nuts
• 4 tbsp olive oil
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp cumin
• ½ tsp garlic powder
• 1 tsp onion powder
• 2 tsp lime juice

Instructions:

1. In a large pan, toast almonds (or other nuts) until they become fragrant.

2. Remove almonds or other nuts from pan and add in olive oil and spices.
3. Stir to combine. Once oil is hot and begins to bubble slightly, add almonds back in and mix to coat.
4. Add in lime juice, carefully as it may splatter a bit. Stir to combine.

Hummus

(6 servings)

Ingredients:

For the Hummus:

• 2 cups canned chickpeas, drained (reserve liquid)
• ¼ cup tahini (optional)
• 1 tsp cumin
• 1/3 cup lemon juice
• 2 tbsp extra virgin olive oil or flaxseed oil
• 2 garlic cloves, crushed
• sea salt to taste

*To dip: celery stalks, sliced cucumber, carrot sticks or rice crackers.

Instructions:

1. Drain beans and reserve liquid.
2. Blend beans in a food processor with remaining ingredients.
3. If mixture seems dry, add some of the reserved liquid slowly to the blender to make a smooth paste.
4. Chill for several hours before serving.
   

Deviled Eggs

(12 half-egg servings)

Ingredients:

• 6 hardboiled eggs
• 12 tbsp hummus (see above hummus recipe)
• paprika to taste
• sea salt to taste

Instructions:

1. Slice the hardboiled eggs in half and remove the yolk.
2. Spoon 1 tbsp hummus into each hollowed-out egg.
3. Season with paprika and sea salt.

Turkey Burgers with Guacamole

(6 servings)

Ingredients:

For the Guacamole:

• 2 avocados
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 jalapenos, finely chopped
• ½ white onion, finely chopped
• 1 cup cilantro, finely chopped
• juice of 1 lime

For the Burgers:

• 2 lb. ground turkey
• 4 tsp ground cinnamon
• 1 tsp garlic powder
• 1 tsp black pepper
• extra virgin olive oil
• iceberg lettuce, 1 whole leaf per burger, washed and dried

Instructions:

For the Guacamole:

1. Cut avocados in half. Remove the pits and scoop flesh into a medium-sized bowl.
2. Add garlic powder, black pepper, jalapenos, white onions, cilantro and lime juice.
3. Mix all ingredients together. Do not over mix.
4. Cover and chill for an hour before serving.

For the Burgers:

1. Preheat your grill or grill pan to medium-high heat.
2. Add turkey, cinnamon, garlic powder and black pepper to a large bowl.
3. Mix together with clean bare hands.
4. Divide the mixture into 6 parts and mold into flat patties.
5. Lightly coat the hot grill with olive oil and add the patties.
6. Grill patties for 7-9 minutes on each side, until cooked through.
7. Top each burger with guacamole and wrap in iceberg lettuce leaves.

Layered Black Bean Dip

(8 servings)

Ingredients:

• 16 oz black beans, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tbsp cilantro, chopped
• 2 avocados
• 1 cup tomatoes, seeded and diced
• ¼ cup scallions, thinly sliced
• 3 limes
• 1 jalapeno pepper
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 1 tsp chili powder
• 1 tbsp purified water
• ¼ tsp black pepper
• 1 tbsp sea salt

*To dip: celery stalks, sliced cucumber, carrot sticks or rice crackers.

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add onions and sauté for 3-4 minutes until soft. Add 2 of the minced garlic cloves and sauté for another 2 minutes. Remove from heat.
2. Place the black beans into a food processor and add half the onion/garlic mixture along with the jalapeno pepper, juice from 1 lime, cumin, water and ½ tsp salt. Process until smooth and set aside.
3. Stir in half the cilantro to the remaining onion/garlic mixture.
4. Scoop the flesh out of the avocados and mash down with the juice of the second lime to form a thick paste. Set aside.
5. Place the tomatoes in a bowl and add the juice of the 3rd lime, scallions, remaining cilantro, red pepper flakes, remaining minced garlic clove, chili powder, remaining ½ tsp sea salt and pepper. Stir until mixed.
6. In an 8 x 8 glass baking dish, spread the bean mixture evenly over the bottom. Then, spread the onion/cilantro mixture over the top and then the avocado mix. Sprinkle the tomato mixture on the top to finish.
7. Dip with fresh sliced cucumber, celery stalks, carrots sticks or rice crackers.

Chicken Margarita Pizza

(2-3 servings)

Ingredients:

• 1 gluten and sugar-free pizza crust
• 1 chicken breast, cooked and shredded
• 2 tomatoes, sliced
• 1 garlic clove
• 2 tbsp extra virgin olive oil
• basil leaves
• sea salt and pepper to taste

*other toppings to try out include: bell peppers, jalapeno peppers, onion and fresh herbs!

Instructions:

1. Preheat oven to 400°F.
2. Rub crust with garlic clove and olive oil.
3. Layer with tomato, basil and chicken (or other desired “clean” toppings).
4. Season with sea salt and pepper.
5. Bake till heated (7-10 minutes).

Turkey Chili

(10 servings)

Ingredients:

• 1½ lbs. lean ground turkey meat
• 1 large red onion, chopped
• 1 large green bell pepper, chopped
• scallions, chopped (for garnish)
• 6 oz. canned tomato paste (no sugar added)
• 15 oz. canned kidney beans
• 15 oz. canned tomato sauce (no sugar added) (optional)
• 6 garlic cloves, diced
• 5 tbsp ground cumin
• 1 tsp ground coriander
• 2 tbsp chili powder
• 3 cups fresh tomatoes, diced
• 1 tbsp extra virgin olive oil
• 1 cup purified water
• sea salt and pepper to taste

Instructions:

1. In a large soup pot, sauté the red onion, bell pepper and garlic cloves in olive oil until the onions become translucent.
2. Add the turkey meat and continue to stir until the meat is cooked.
3. Stir in cumin, coriander and chili powder.
4. Pour in the water.
5. Add the tomatoes and tomato paste.
6. Keep at a low and steady simmer for about 5-10 minutes to allow the spices to really absorb, then add beans and cook for 5 more minutes.
7. If you find the chili is too thick or dry, add the can of tomato sauce.
8. Cool and serve. Garnish with chopped scallions.

NB & B Snack

(1 serving)

Ingredients:

• 1 brown rice cake
• 2 tbsp nut butter
• 1/3 cup berries, sliced if necessary

Instructions:

1. Layer ingredients on rice cake in order listed.

Platter Ideas

Crudités Platter:

• Variety of vegetables: broccoli, cauliflower, baby carrots, sliced bell pepper, grape tomatoes, cucumber etc.
• Healthy home-made dips (e.g. hummus, guacamole, black bean. See the above recipes for ideas).

Fruit and Nut Platter:

• Variety of fruits: cherries, melon, grapes, sliced apples, strawberries, raspberries etc. (sprinkle with lemon juice to keep fresh and dried cinnamon for flavor).
• Raw walnuts, almonds or toasted pecans.

Charcuterie Platter:

• Sliced turkey breast, sliced chicken breast, sliced hardboiled eggs.
• Sliced avocado, baby greens.

Have FUN!