3 Delicious Post-Holiday Detox Recipes, Courtesy of Personal Chef
At this point, most of us have eaten more pies, latkes, bûche de Noël and frosted cookies than we could even begin to recount. Now, it’s time to pay the piper. However, finding recipes that are filling, yet mindful of calories and nutrition, isn’t always easy. We turned to Lauren Gerrie, co-founder of bigLITTLE Get Together and Marc Jacobs’ personal chef, for some of her favorite post-holiday detox recipes.
“These recipes are sure to leave you feeling light and refreshed after a crazed holiday season,” says Gerrie.
Aside from her coming over and whipping them up for us, we couldn’t ask for anything more.
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Overnight Almond Oats With Lime Macerated Blueberries/Toasty Coconut Flakes/Bee Pollen
“We’ve all heard that breakfast is the most important meal of the day, but the truth is that if you don’t start your day off right, by lunch you’re guaranteed to feel like crap! Especially in the winter months, we tend to gravitate toward heartier dishes, so this is perfect to fill your engine without crashing. The almond milk has a low caloric count and is packed with calcium, not to mention it’s great in flavor. Oats are terrific for your joints and they expand, leaving you with a ‘full’ feeling. Top them with antioxidant-rich blueberries and fiber-filled coconut flakes. Let’s not forget one of the most nutrient-rich foods out there, bee pollen — thank you bees for providing all those protein-rich amino acids.”
- 1 cup organic gluten-free rolled oats (not quick cook!!!)
- 1 teaspoon lemon juice
- 1 pinch kosher or pink salt
- 2 cups almond milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 2 tablespoons local maple syrup
Directions: Combine all ingredients in a container with a lid. Should be large enough to fit with some extra room for the oats to expand. Refrigerate overnight.
- 1 cup blueberries
- 1 lime (zest plus juice from 1/2)
- 1 pinch salt
- 1 tablespoon coconut sugar
Directions: Combine all ingredients and let sit overnight to allow berries to break down.
Assembly: Stir both soaked oats and berry mixtures. Place 1 cup oats in a bowl and top with 3 spoonfuls of blueberries. Top with a generous sprinkling of toasted coconut flakes or chips and 1 teaspoon bee pollen.
*Note: This can also be served warm, which is delicious! A dollop of coconut yogurt or Greek yogurt makes it next level…or even dessert.
Tangy Watercress Smoothie With 6-Minute Egg Mash Over Avocado Salad
“In order to get through those long workdays and conquer life post-holidays, a light and delicious lunch are crucial. Watercress receives the highest rank on the ANDI score (Aggregate Nutrient Density Index), which means it provides a high amount of nutrients for a few calories. Mangoes are incredibly rich with antioxidants and have been found to protect against colon, breast and prostate cancers as well as leukemia. As for the avocado, I am a lover of avocado toast, but sometimes I just don’t want the bread and I need something more than just guacamole. Topping a simple oleic acid-filled avocado salad with protein-rich soft boiled eggs — now we are talking. Instead of celery, opt for fennel, which is packed with fiber and also contains potassium, vitamin C, and vitamin B6. To add that crunch factor that we all crave midday, I paired this with Mary’s Pepper Crackers, which are gluten-free and so damn addictive.”
- 1 bunch watercress
- 1 8-ounce bottle Harmless Harvest coconut water
- 1/2 lime, juiced
- 1 teaspoon maple syrup or agave
- 1/2 mango (can be frozen for thicker smoothie)
- 1 tablespoon coconut oil
- 1/2 cup ice
- 5 to 6 basil leaves
Directions: Combine all ingredients in a Vitamix or high-powered blender until desired consistency.
- 2 organic or local eggs
- 1/4 cup diced fennel
- 1.5 tablespoons chopped chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon liquid amino
Directions: Bring a small pot of water to a rolling boil. Carefully submerge eggs and cook for 6 minutes while continuing to boil water. Remove eggs and place in an ice bath to stop cooking. Once able to handle, peel eggs and set aside. Combine fennel, chives, mustard and liquid amino until completely coated. Add eggs and roughly smash or chop them while mixing with other ingredients, set aside.
- 1 large avocado, diced
- 1 teaspoon lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds (black and white)
- Salt to taste
Directions: Mix lemon juice, sesame oil, and seeds, then add avocado. Season to your liking.
Assembly: Place avocado salad in a shallow bowl and top with smashed eggs. Garnish with pepper flakes and herbs (I like dill). Serve with crackers or for a more substantial lunch, serve over rice.
Sweet Savory Spicy Roasted Garbanzo Beans
“Everyone wants to cut out carbs when they are detoxing, but that’s not the way to go. Yes, cut out sugars and processed flours, but NOT CARBS! Garbanzo beans or chickpeas provide positive calories as well as carbohydrates that your body uses as fuel because of its protein. They are also a great source of dietary fiber, magnesium, potassium, and iron.”
- 2 cans chickpeas, washed and strained (you can also soak 2 cups dried chickpeas overnight and then boil the following day until tender, about 20 to 25 minutes)
- 2 tablespoons olive oil or coconut oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sumac
- 1/2 teaspoon cayenne
- 1/4 teaspoon instant espresso
- 1/2 teaspoon salt
Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Toss all ingredients together in a bowl until beans are completely coated. Roast for about 30 to 40 minutes. Cool completely before enjoying.