Ready For a New Year Reset? Try These Detox Friendly Recipes

Ready For a New Year Reset? Try These Detox Friendly Recipes

Most would probably agree that with the cold months leading up to the new year it is easy to lose your determination to go to the gym. With that, we often gain a lovely habit along the lines of sipping on wine with loved ones and watching Netflix by the fire. Not to mention all of the delicious holiday food that your body might not like as much as you do. We get it, trust us. With this, we are introducing these detox friendly recipes that you can make anytime.

If you are looking for a new year reboot then look no further. Let’s get your gut back to homeostasis. The new year is a great time to take a step back and make sure you’re nourishing yourself with energy. Return to the kitchen with a positive attitude and reorient your meals so that you’re eating fresh, grounding foods.

It’s time to feel fresh and energized with these detoxifying meals for your new year with these recipes via Lily Kunin.

Apple Almond Butter Overnight Oats

This is a great and breakfast friendly recipes year round by simply changing it up depending on what’s in season. Keep it simple and use ingredients you most likely already have stocked in your fridge. During the summer, top it with berries. In the winter, use coconut milk and citrus, and in the fall, it’s all about the apples, pears, pomegranates, and persimmons. Plus, it’s packed with protein, healthy fats, and fiber to keep you full all morning long.

Yields 2 servings

Ingredients

1 1/2 cups plant-based milk (coconut or cashew work well)

1 cup rolled oats, gluten free as needed

1 1/2 Tbsp of chia seeds

2 Tbsp almond butter, plus more for topping

1 dash of cinnamon

1 orange, grated peel

1 Apple, grated

1 handful of sliced almonds, toasted

Cooking Directions:

Drizzle of raw honey, hemp hearts, and any other superfood topping desired!

1. In a bowl or jar, combine the almond milk, rolled oats, chia seeds, almond butter, and cinnamon. Stir well, cover, and refrigerate overnight.
2. In the a.m., stir in the grated apple and orange peel, divide between bowls, and top with a drizzle of almond butter and sliced almonds. Enjoy!

Curry Cauliflower and Butternut Squash Bowl Friendly Recipes

This lunch recipe is super easy to throw together. Gather a few seasonal ingredients on the same roasting tray to make a perfectly balanced bowl. Tip: Double or triple the dressing to use throughout the week.

Yields 2–3 servings

Ingredients

Bowl

1 small head of cauliflower or 1/2 of a larger head, cut into small florets

1 small butternut squash, cut into 1/2-inch cubes

1 15 oz. can of chickpeas, rinsed and drained

2 Tbsp coconut oil, melted

2 tsp curry powder

3/4 tsp turmeric

1 pinch of red pepper flakes

1 cup mixed quinoa, millet, and buckwheat

1/4 cup sliced almonds, toasted

1/4 cup cilantro, roughly chopped

Juice of 1 lime

Olive oil

Pink salt and freshly ground pepper, to taste

Few handfuls of greens, arugula, chopped spinach, or chopped kale

Vinaigrette

1/2 small shallot, finely minced

1/4 cup lemon juice (about 2 lemons)

1/2 cup olive oil

2 tsp dijon mustard

Cooking Directions:

Pink salt and freshly ground black pepper, to taste

1. Preheat oven to 375°F and line a baking sheet with parchment. Toss cauliflower, butternut squash, and chickpeas with the coconut oil, curry powder, and turmeric. Season with salt and pepper. Throw in a pinch of red pepper flakes for a little heat if desired. Stick in the oven for about 35–40 minutes or until veggies are cooked through and golden.
2. Meanwhile, rinse the grains and add to a pot with 2 cups of water. Give it a nice stir, add a nice pinch of salt, bring to a boil, then cover and reduce to simmer for 15–18 minutes. Remove from heat, place paper or a kitchen towel on top of pot, replace lid, and let steam for 5–10 minutes. Remove lid and let cool to room temperature. Stir in the toasted almonds, lime, cilantro, drizzle of olive oil, and salt and pepper to taste.
3. Serve a generous portion of the grains in each bowl, topped with the cauliflower mixture and greens. Drizzle with more olive oil, lime, or CFDC Vinaigrette as desired.

Nicoise-Style Salmon and Cauli Rice Bowl Friendly Recipes

Slow roasting salmon. Have you tried it? You should! It’s delicious on its own, on salads, in bowls, and more. Serve it with cauli rice, veggies, avocado, and a soft-boiled egg for an easy, satisfying dinner.

Yields 2 servings

Ingredients

Salmon

1/2 lb. thick salmon fillet

4–5 sprigs of mixed herbs (I use chives, rosemary, and thyme.)

Lemon zest

Drizzle of olive oil

Kosher salt and freshly ground black pepper, to taste

Cauli rice

1/2 large cauliflower or 1 small cauliflower whole

Olive oil

Pink salt and freshly ground black pepper, to taste

Garnishes

2 handfuls of baby lettuce, arugula, or your favorite greens

1 cup steamed green beans

1/2 cup baby purple potatoes, sliced

1 soft-boiled egg

1/4 cup capers, drained

1 avocado, halved, pitted, and sliced

Vinaigrette

1/2 small shallot, finely minced

1/4 cup lemon juice (about 2 lemons)

1/2 cup olive oil

2 tsp dijon mustard

Cooking Directions:

Pink salt and freshly ground black pepper, to taste

1. Preheat the oven to 250°F. Place the salmon skin side down on a parchment lined baking sheet. Sprinkle with kosher salt and scatter some fresh herbs over the top— you can use whatever you have on hand such as love thyme, rosemary, and chives. Add some lemon zest and a drizzle of olive oil. Roast in the oven for 25–30 minutes, until you can easily pierce through and flake with a fork.
2. Peel away the green leaves of the cauliflower. Cut into florets (including the stems). Place a handful of florets into the food processor (about a cup or so) and pulse a few times or until the cauliflower is in small rice like pieces. Keep the pieces on the larger side so they don’t get mushy. Repeat in small batches until the whole head is riced. Alternatively, you can chop it by hand with a knife.
3. Heat a medium pan over medium heat with a tablespoon of oil. Add the cauliflower rice and cook until just tender, about 3–5 minutes.
4. Gently flake salmon and serve over cauliflower rice, with baby lettuces, green beans, purple potatoes, soft-boiled egg, avocado, capers, and dressing.

By adding these meals to your recipe arsenal, you are sure to have a great start to your new year.