If you’re looking for delicious detox recipes that you can enjoy every day, there’s a new cookbook that will be available on Tuesday: Everyday Detox by Megan Gilmore. All the recipes are gluten free, and they contain allergy and special diet labels, including gluten-free, egg-free, dairy-free, nut-free, soy-free, vegan, and no sugar. Plenty of the recipes are also grain free.
Everyday Detox Preorder Bonus
If you order the book before Tuesday, June 2, there is a preorder bonus that includes 7 additional recipes not found in the book and a week’s worth of free workouts from Physique 57. Get the preorder bonus details here.
Here’s what the publisher has to say:
With no calorie counting or deprivation, this healthy guide to eating naturally with whole foods by nutritionist and blogger Megan Gilmore includes 100 crowd-pleasing recipes that will help readers lose weight, improve digestion, sleep better, and feel great. With helpful information on stocking your detox-friendly kitchen, plus a handy food-combining cheat sheet,
With helpful information on stocking your detox-friendly kitchen, plus a handy food-combining cheat sheet, Everyday Detox is an easy, demystifing guide to “detoxing” naturally. Crowd-pleasing recipes like Banana Coconut Muffins, Broccoli Cheese Soup, Skillet Fish Tacos, Cauliflower Flatbread Pizza, and Peppermint Fudge Bars are packed with all-natural, whole foods ingredients designed to stave off feelings of deprivation. And Megan’s friendly, short ingredient list approach is unmatched in its simple approachability.
MEGAN GILMORE is founder of Detoxinista.com, a certified holistic health counselor, and a new mom. She trained at the Institute for Integrative Nutrition and with clinical nutritionist and detox expert Natalia Rose on detox counseling.
Caramelized Onion & Red Bell Pepper Frittata
Here’s an example of the delicious recipes found in this book. While this frittata includes goat cheese, it only goes on top and can be omitted for those who are dairy free.
Reprinted with permission from Everyday Detox, by Megan Gilmore, copyright © 2015, published byTen Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 byNicole Franzen.
“I love that frittatas are quicker to make than omelets and can easily serve a group of people in less time than it would take to prepare eggs individually to order. Be sure to use a skillet that is ovenproof so that it can go directly from stove top to oven without the need to dirty an extra dish. Feel free to enjoy this filling and protein-rich meal at any time of the day.”
- 1 tablespoon butter
- ½ yellow onion, thinly sliced
- 1 red bell pepper, cored, seeded, and chopped
- 1 cup fresh baby spinach
- 8 eggs
- ¼ teaspoon sea salt
- 2 ounces chèvre (soft goat cheese)
- Preheat the oven to 400ºF.
- Melt the butter in an ovenproof skillet over medium heat. Add the onion and sauté until tender and golden, 8 to ?0 minutes. Add the bell pepper and sauté for another 5 minutes. Add the spinach and cook for another minute, until just wilted.
- Crack the eggs into a large bowl, add the salt, and beat well with a fork. Pour the beaten eggs into the skillet and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble the chèvre over the top, then place the pan in the oven and bake until the top is set and lightly golden, 10 to 15 minutes.
- Cut into wedges and serve warm.
“DON’T DITCH THE YOLKS! Though egg yolks have been vilified over the years, recent research shows that consuming whole eggs does not increase the risk of heart attack or stroke, and those who ate more eggs actually had a reduced risk of stroke. Cholesterol is essential to the human body, which is why our liver produces it if we don’t get enough from dietary sources. By eating cholesterol, the body actually has to produce less. Almost all of the nutrients in eggs are contained in the yolk, including B vitamins and choline, which are essential for healthy brain function, and antioxidants like lutein and zeaxanthin, which are thought to promote eye health. So, by eating the whole egg, you’ll enjoy more nutritional bang for your buck and feel satisfied long after your meal.”