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Detox-Fit™ Dinner Recipes

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SPINACH & WALNUTS STUFFED MUSHROOMS

Time for some delicious “Spinach & Walnuts Stuffed Mushrooms” action! All you need is about 25 minutes to get these yummy ones onto your plate.
Ingredients:6 medium portobellos (or about 20 smaller ones)
1 bell pepper (you’ll use half in the mix and the other half chopped fine as a garnish)
1 1/2 cups raw spinach
1/2 c. walnuts
2 cloves garlic
1/2 of a small onion
1/2 tsp olive oil
1/2 tsp salt
How to in 2 easy steps:1. Preheat the oven to 200 Celsius degrees while combining in a food processor or blender all the ingredients except the mushrooms. Blend all until smooth.2. Wash the mushrooms and try to create a sort of pocket for the filling. Then stuff them with the creamy filling and bake them for 10-15 minutes, until they have softened and released their moisture.3. Remove them carefully from the oven and serve them, topped with bell peppers and almonds or pine nuts if you prefer.Bon appetit!

STUFFED AUBERGINES

Ingredients:

  • 2 medium aubergines, halved lengthways
  • 2 tbsp coconut or olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 225g mushrooms, sliced
  • 350g fresh spinach
  • Meat-free vegan mince (optional)
  • Grated zest 1 lemon
  • 25g pine nuts, toasted
  • 2 tbsp chopped fresh parsley

Preparation:

  1. Heat oven to 200C/fan 180C/gas 6.
  2. Scoop out the flesh of the aubergines (leaving about 15mm of flesh attached to the skin), then roughly chop in little pieces.
  3.  Brush the aubergines with a bit of coconut or olive oil, place them on a baking tray and cook for about 20-25 mins until tender and golden.
  4. Meanwhile, heat oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the mince if you are using this too. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
  5. In a bowl, mix together the lemon zest, pine nuts, parsley and seasoning.
  6. Spoon this spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture.
  7.  Return to the oven and cook for about 10-15 mins until the topping is golden.
  8. Tuck in!

TOMATO & BASIL SOUP

This soup is just so… dreamy!
Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, roughly chopped
  • 2 28-ounce cans whole peeled tomatoes in juice
  • 1 small head cauliflower, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • dash of red pepper flakes (optional)
  • ½ teaspoon sea salt, more or less to taste
  • 3 tablespoons nutritional yeast flakes (optional)
  • fresh basil, chopped

Directions:

  1. Add olive oil to a large stock pot and heat over medium heat.
  2. Add in garlic and onion. Cook for 3-5 minutes until tender.
  3. Add in the red bell pepper and cook for another 2 minutes.
  4. Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (be sure to submerge the cauliflower chunks in the tomato liquid as much as possible — it will seem like there is too much cauliflower, but there is just enough)
  5. Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
  6. Purée mixture with an blender until it is very smooth.
  7. Add salt (and nutritional yeast if you have) to taste. Simmer for about 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in ½ to 1 cup water and whisk into soup.
  8. Serve with fresh chopped basil on the top.

MANGO & TOMATO SOUP

This soup is just so… dreamy!
Ingredients:

  • 2 kg of mango
  • 500 grams of tomatoes
  • A bunch of fresh coriander

Directions:

  1. Cut the mangoes and the tomatoes into cubes.
  2. Put 400 grams of the tomatoes and 2/3rd of the mangoes into the blender and blend until smooth.
  3. Put the soup in a big bowl, cut coriander and mix it up with it.
  4. Add the rest of the mangoes and tomatoes on top and enjoy!

MEDITERRANEAN BAKED SWEET POTATOES

This dish is… fresh, savory, sweet, warm, ultra-healthy, comforting, delicious, filling and so simple to do.
Ingredients for 4 people:

  • 4 medium sweet potatoes
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
  • Optional: Pinch of sea salt or lemon juice
For the garlic herb sauce:
  • 1/4 cup hummus (or tahini)
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced
  • Water or unsweetened almond milk to thin
Toppings (optional):
  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup chopped parsley, minced
  • 2 Tbsp lemon juice
  • Chili garlic sauce

Directions:

  1. Preheat oven to 200 Celsius degrees.
  2. Rinse potatoes and cut in half length wise.
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor to taste.
  6. NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
  7. Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  8. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
  9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
  10. Enjoy!
*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor.

PUMPKIN SOUP WITH ALMONDS

A creamy pumpkin soup sprinkled with almonds and fresh rosemary. Simply delicious and healthy. This recipe serves 3 people.
Ingredients:
  • 1 tablespoon olive oil
  • ½ onion, diced
  • ½ pumpkin, peeled and cubed
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, diced
  • 4-5 cups vegetable broth
  • ½-1 cup coconut milk
  • Almonds

Directions:

  1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
  2. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
  3. Puree soup in a blender (in batches) and return to the pot.
  4. Add coconut milk and simmer for another minute or two.
  5. Serve sprinkled with almonds and enjoy!