Category Archives: Sugar detox
¾ cup olive or avocado oil
1 tbsp lemon juice
1 tsp whole grain Dijon mustard
¼ tsp salt
6 tbsp chopped pickles or cornichons
1 tbsp capers, chopped
½ tsp dried dill (optional)
¼ tsp black pepper
- To make the mayo, in a jar of immersion blender add the egg, salt and lemon juice and ¼ cup of oil. Press the immersion blender to the bottom of the jar and turn on. Pulse for 30 seconds without moving the blender.
- Add the rest of oil and slowly move the blender up and down until the mixture thickens.
- Add the rest of ingredients in a jar and mix well with a spoon or a silicon spatula. Adjust the taste with more salt and pepper if needed.
- Serve immediately or transfer in an airtight container and store in the fridge until needed.
3 chicken breasts, boneless and skinless
2 tsp smoked paprika
½ tsp turmeric
2 tsp each cumin and pepper
½ tsp cinnamon
juice from 2 lemons
½ cup olive oil
1 tsp red pepper flakes
1 large onion, sliced
fresh parsley for garnish
4 cloves garlic, minced
1 cup olive oil
⅓ cup lemon juice
6 cloves garlic, peeled
1 egg white*
1 tsp salt
Chicken Shawarma: In a large bowl add the lemon juice, olive oil, 1 tsp salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinades the more flavour you’ll have. Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13 baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside. Let the chicken rest for about 5 minutes, then slice it into bits.
Garlic Sauce: Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.
8 skinless, boneless chicken breasthalves, about 1/4 pounds each, 2 pounds total weight
Salt to taste, if desired
Freshly ground pepper to taste
¾ cup sesame seeds
7 tablespoons butter, approximately
Juice of half a lemon
- Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
- Dredge the pieces on all sides in the sesame seeds.
- Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter. Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
- Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.
4 slices bacon
1 medium yellow onion, diced
4 cloves garlic, smashed or roughly chopped
sea salt and black pepper
12 button mushrooms, stemmed and quartered
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon oregano leaves
2 cups chopped parsnips (1/3″ cubes, 3-4 parsnips)
1 carrot, finely diced
2-3 cups chicken broth, divided
1 1/2 pounds boneless skinless chicken thighs
1/4 cup sliced green onions (scallions)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Chop the bacon into pieces and place into a large enameled cast iron pot or other heavy-bottomed pot over medium heat. Allow the bacon to cook until the fat has rendered out of it, about 4 minutes. Add the onions and cook until the onions are translucent, 3-4 minutes. Next add the garlic and season generously with salt and pepper, stirring to combine the ingredients.
Once the garlic has cooked for a minute or two, add the mushrooms and allow them to soften, then add the cumin, coriander, oregano, parsnips, and carrots to the pot. Allow the vegetables to cook until they begin to brown a bit, about 5 minutes.
Next, add 2 cups of the broth and stir to combine, then place the chicken thighs into the pot, on top of the vegetables but pressing them down to be covered by the broth. For a thicker consistency of the chili, add the arrowroot to 1/2 cup of the cold or room temperature broth before mixing in with the vegetables, and whisk thoroughly to combine, then stir the mixture into the chili. Add more broth to your pot (1/2-1 cup) if necessary to cover the chicken. Place the lid on the pot and cook for 15 minutes, until the chicken is cooked through.
Remove the chicken thighs from the pot and place on a cutting board or plate, then shred each thigh apart with two forks. Place the chicken back into the pot and stir to combine. Add more salt and pepper to taste if necessary.
Continue to simmer the chili for 10 minutes or longer with the lid off to reduce the liquid to your desired consistency.
Garnish with a squeeze of fresh lime, sliced green onions and cilantro before serving.
To make this in a slow-cooker, simply cook the bacon before adding it (along with any rendered fat) to a slow-cooker with all of the remaining ingredients. Cook on low for 3-4 hours. Remove the chicken to shred it before mixing back into the chili.
1 large head of cauliflower, cut into florets
1/4 cup almond milk
1 tbsp ghee
Head of garlic
Fresh chives, chopped
Salt and pepper to taste
Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves. Place in aluminum foil and drizzle with olive oil, then seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin.
Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.
Add roasted garlic, milk, ghee, and salt to the cauliflower. Using an immersion blender or food processor, combine ingredients until smooth. Top with chives and freshly ground pepper.
2 heads of broccoli, cut into florets
3 tbsp olive oil
5 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp lemon juice
Pinch of red pepper flakes (optional)
Preheat the oven to 400 degrees F.
In a large bowl, toss the broccoli with olive oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.
1 large head of cauliflower, cut into florets
3-4 tbsp olive oil
1 tsp dried marjoram
2.5 tbsp balsamic vinegar
salt and pepper to taste
Preheat oven to 425 degrees.
Toss the cauliflower with the olive oil and marjoram in a bowl. Spread out evenly on a rimmed baking sheet and sprinkle with salt and pepper. Roast for about 15 minutes, turning once, until it starts to soften and brown.
Pour balsamic over the cauliflower and stir. Return to the oven for 6-8 more minutes.
4 pieces bacon
1 lb. Brussels sprouts, stemmed and halved
1 large shallot, diced
Salt and freshly ground pepper
Preheat the oven to 400 degrees F. Place the bacon in a cast iron skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest.
Place the Brussels sprouts and shallot into the skillet and toss to coat. Sprinkle with pepper and a generous helping of salt. Transfer to the oven to roast for 10 minutes and then stir. Roast for an additional 10-15 minutes, or until the sprouts are golden brown. Stir the crumbled bacon into the pan and serve immediately.
32 oz piece of salmon
1 lemon, sliced thin
1 tbsp capers
Salt and freshly ground pepper
1 tbsp fresh thyme
Olive oil, for drizzling
Line a rimmed baking sheet with parchment paper and place salmon, skin side down, on the prepared baking sheet. Generously season salmon with salt and pepper. Arrange capers on the salmon, and top with sliced lemon and thyme.
Place baking sheet in a cold oven, then turn heat to 400 degrees F. Bake for 25 minutes. Serve immediately.
1 can tuna
½ very ripe avocado
2 tbsp mayo (sugar free)
¼ cup green olives
2 tbsp diced green chiles
2 large leaves of green leaf lettuce (or your favorite green!)
This recipe serves two, but is so good you just may eat the whole thing yourself.
Cut olives in half and dice scallion.
Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!