Detox Friendly Meals All of your beloved foods have been taken away. Now what? Here are some detox friendly tried and true favorites

Fajitas

 Chicken or beef  Green peppers  Onions  Wholly guacamole

Serve with black beans, or wrapped in lettuce wrap.

Grass Fed Beef Burgers (no bun)

Served with roasted sweet potato fries, homemade salsa and rice chips Avocado Egg  1 large avocado  2 eggs  salt and pepper

Preheat the oven to 400 F. Slice the avocado in half lengthwise and remove the pit. Carve out a little of the pulp from each side so that you can fit the yolk and a small amount of the egg white in the hole. Slice off a sliver form the rounded side of each half so that they sit flat on a baking sheet. Don’t worry if you slice some off and end up with a hole in the bottom (i did… just mold a little of the pulp you removed earlier into the hole). Place each half onto a baking sheet brushed with oil. Crack 1 egg into a small bowl. Carefully spoon out the yolk and a small amount of egg white to fit the hole of one half. Repeat for the second egg and avocado half. Sprinkle with salt and pepper and bake for 10-15min, depending on how done you like your eggs. Remove from the oven. Cold Pasta Salad  1 package of brown rice pasta noodles  ¼ cup EVOO  1 package Italian Seasoning (check ingredients)  1 green bell pepper, chopped  1 red bell pepper, chopped  1 medium tomato, chopped  1 cup shredded chicken

Cook noodles according to the directions. Chop veggies, mix EVOO and Italian Seasoning packet. Toss all ingredients in a bowl and refrigerate for 30 minutes. Healthy Chipotle Chicken Sweet Potato Skins  3 medium sweet potatoes  3/4 pound (about 2 small) boneless skinless chicken breast  1/4 cups olive oil  2 tablespoon fresh lime juice  2 cloves garlic, minced or grated  3 whole chipotle pepper, minced  1 teaspoon dried oregano  1 teaspoon cumin  2 teaspoons chili powder  salt and pepper  2 (half a 10oz bag) cups spinach  5 ounces sharp white cheddar cheese, grated  chopped cilantro, for garnish Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool. Shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm. Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese (use rice cheese if you’d like cheese) and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro if desire Strawberry Frosting Shots  1 can full-fat coconut milk (Perhaps you can sub 1 cup soaked, drained cashews or macadamia nuts if allergic to coconut? If anyone tries, please report back!)  2-5 strawberries (more will yield a thinner mousse)  1/4 tsp pure vanilla extract  sweetener to taste (stevia or powdered sugar)  tiny pinch salt (trust me) Open the coconut milk, and if it isn’t yet as thick as in the above photo, leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic.) Once thick, transfer just the thick part to a bowl (leave out the watery bit at the bottom of the can, for a thicker mousse) and blend with all other ingredients. Stored uncovered in the fridge, the mixture gets even thicker.

Grilled Pesto Shrimp Skewers  1 cup fresh basil leaves, chopped  1 clove garlic  3 tbsp olive oil  1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled)  kosher salt and fresh pepper to taste  7 wooden skewers In a food processor pulse basil, garlic, salt and pepper until smooth. Slowly add the olive oil while pulsing. Combine raw shrimp with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers. Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes. Gluten/Dairy Free Chicken with Mushroom Cream Sauce Recipe  4 six ounce boneless skinless chicken breast halves  2 -3 tablespoons olive oil – use divided  1 medium onion – chopped  2 cloves garlic – minced  8 ounces mixed wild mushrooms – cleaned and sliced  ½ cup plus 2 tablespoons gluten free chicken broth – use divided  1 cup coconut milk  1 tablespoon fresh tarragon – finely chopped  1 tablespoon fresh thyme – finely chopped  Kosher or Sea Salt & pepper  2 tablespoons arrowroot  Additional tarragon or thyme for garnish – optional Heat two large skillets over medium–high heat. Add enough olive oil to each pan to coat the bottom (between 1 and 1 ½ tablespoons).Liberally season chicken breast with salt and pepper. Add to one skillet and cook for about 5 minutes on one side. Turn the heat down to medium, flip the chicken breasts over and cook the other side until browned on the outside and cooked through about 3-4 minutes. Remove to a plate to rest a few minutes while finishing the sauce. In the other pan add the chopped onions. Turn heat down to medium low and cook until onions are soft and starting to caramelize, about 5 minutes. Add the chopped garlic and cook for 30 seconds. Add the mushrooms and cook for about 5 minutes until browned. Season with a good pinch of salt and pepper. Turn up the heat to medium high and add the ½ cup chicken broth. Cook for about 1 minute until the chicken broth has reduced by half. Add the coconut milk and heat through about 2 minutes. Add the chopped tarragon and thyme. Taste for seasoning and add more salt and pepper if needed. Make a slurry by mixing the remaining 2 tablespoons of chicken stock with the arrowroot or cornstarch. Add to the sauce and cook for about 30 seconds until sauce thickens. Slice the chicken breasts diagonally in about 1 inch slices and put on a platter. Spoon sauce over the chicken breasts. Garnish with fresh herbs if desired.

Homemade Salsa

 2 garlic cloves  2-3 medium tomatoes, deseeded and diced  ½ onion, chopped  ½ lime  1 jalapeno  ¼ tomatillo  ¼ cup cilantro  pinch of basil  salt to taste

Toss all ingredients into a food processor except one tomato (diced) and lime. Pulse processor until you have a good salsa consistency. Pour into a large bowl. Toss in the remaining diced tomato and squeeze the lime juice into the bowl. Add sea salt to taste. Keep refrigerated.

Sandwich Choices

 Plain Rice Cake with Almond Butter  Granny Smith Apple thinly sliced, spread on Almond Butter, and layer another thinly sliced apple on top. Apple becomes your bread. My kids eat these up!  One slice of brown rice bread, toasted. Top with shredded chicken, avocado slices, cilantro, tomato, and onion. Delicious open faced sandwich!  One slice of avocado wrapped in smoked turkey

Arbonne Protein Bars (original recipe)  2 cups or 1 (16oz) jar of natural almond butter  1 ¾ cups of honey  2 ¼ cup of Arbonne Fit Essentials Protein Powder (vanilla or chocolate or equal parts)  3 cups of dry uncooked oatmeal (not quick oats) (I use brown rice krispies during detox In a microwave safe bowl, heat almond butter for 90 seconds until it easily stirs, add in honey and mix until combined (not recommended to microwave honey). In separate bowl, combine, protein powder, oats and rice krispies and mix together. Add this mixture to almond butter & honey mixture until mixed thoroughly. It will be thick. Press into a 9 x 16 inch pan or roll into balls. Cool for 1 hour or until solid enough to cut into bars. Can be stored in the refrigerator or put in freezer. For extra fiber, use ¼ cup of fiber powder and reduce protein powder to 2 cups. I roll mine into balls and store in a ziplock bag. Easier to grab and go! Creamy Avocado Dressing  1 avocado  3 tablespoons olive oil  1 tablespoon lemon juice  ½ cup water  ¼ teaspoon celtic sea salt  ¼ teaspoon black pepper 1. Place avocado, olive oil, lemon juice and water in blender 2. Puree until smooth then blend in salt and pepper 3. Serve over green or chopped salad Black Bean Fritters

3 cups black bean, cooked 1 large yellow pepper, remove seed, chop into small pieces 1 small white onion, diced 2 garlic cloves, crushed 1 large tomato, chopped into small pieces 3 tablespoons chopped cilantro 1/2 cup almond flour 2 eggs, room temperature Sea salt and black pepper Extra virgin olive oil (for frying) Combine all the ingredients in a large bowl, stir well to combine (add more flour if it's not binding). Season with sea salt and black pepper. In a large skillet, add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt Serve with homemade salsa

Homemade Marinara Sauce 1 (28 oz) can crushed tomatoes 2 garlic cloves, minced ½ onion, chopped 1 tbsp olive oil 2 tbsp red wine or red wine vinegar* Salt to taste 1-2 tbsp xylitol or stevia In a large sauce pan, heat olive oil over medium heat. Sauté onion and garlic until onions are clear and garlic is browning. Stir in red wine vinegar until most liquid is dissolved (about 30 seconds). Add in crushed tomatoes. Reduce heat to simmer. Add xylitol and salt to taste. Serve over rice noodles or spaghetti squash. *This is a recipe I use all the time. For the purposes of this detox, I'm taking out the red wine vinegar. However, I wanted you to have the full recipe for outside of the detox. That way you no longer feel stuck with store bought preservative filled canned stuff. Hummus-Crusted Chicken  4 boneless, skinless chicken breasts  salt and pepper  1 zucchini, chopped  1 yellow squash, chopped  1 medium onion, chopped  1 cup hummus, homemade or storebought  1 Tbsp. olive oil  2 lemons  1 tsp. smoked paprika or sumac -Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray. -Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper. -If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired. **If using two pans, use one for the chicken and one for the vegetables.** -Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately. Turkey Chili  1.5 tsp olive oil  1 lb ground turkey  1 onion, chopped  2 cups water  1 (28 oz) can crushed tomatoes  1 (16 oz) can kidney beans, drained, rinsed, and mashed  1 tbsp garlic, minced  2 tbsp chili powder  ½ tsp paprika  ½ tsp dried oregano  ½ tsp ground cayenne pepper  ½ tsp ground cumin  ½ tsp salt  ½ tsp ground black pepper Heat oil in large pot over medium heat. Place turkey in the pot and cook until evenly brown. Stir in onion and cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season with chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Optional: top with avocadoes Spinach Avocado Pasta 6 oz brown rice pasta (enough for 2 people) 1 tbsp olive oil 1 big handful of spinach 2 garlic cloves, minced 1 small jalapeño, seeded and minced (optional) 1 avocado juice from half a lemon pinch of red pepper flakes lemon zest, to garnish salt and pepper, to taste

- Cook the pasta according to package directions. - Add the olive oil to a small skillet over medium heat, and cook the spinach, garlic, and jalapeño until the spinach is wilted, about 3 minutes. - In a food processor, combine the spinach mixture with the avocado, lemon, salt and pepper, and pulse until smooth. Toss with the cooked pasta, and serve with lemon zest and fresh cracked pepper.

Salmon with Avocado Salsa 2 lbs salmon, cut into 4 pieces 1 tbs olive oil 1 tsp salt 1 tsp ground coriander 1 tsp ground cumin 1 tsp paprika powder 1 tsp onion powder 1 tsp black pepper Avocado salsa 1 avocado, peeled, seeded and sliced 1 small red onion, sliced 3 mild hot peppers, seeded and deveined, diced or sliced Juice from 2 limes 3 tbs olive oil 2 tbs finely chopped cilantro Salt to taste Preparation: 1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes. 2. Pre-heat the grill. 3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use. 4. Grill the salmon to desired doneness. 5. Serve the salmon topped with the avocado salsa.

French Lentil Soup  3 tablespoons Extra-virgin olive oil  2 cup chopped onions  1 cup chopped celery stalks plus chopped celery leaves for garnish  1 cup chopped carrots  2 garlic cloves, chopped  4 cups (or more) vegetable broth  1 1/4 cups lentils, rinsed, drained  1 14 1/2-ounce can diced tomatoes in juice Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.