Detox Friendly Recipes – A Sample Menu from the Hormone Reset Detox - Dr. Sara Szal Gottfried MD (2024)

One of the biggest questionsI get during the Hormone Reset Detoxis “What do I eat?!” Perhaps the better question would be,whatcan’tyou eat?That list is much shorter, and easier to remember.

Here’s a quick overview of theaddictive, toxin-forming foodswe remove in 72-hour stages during the Detox:

• Meat
• Alcohol
• Sugar& artificial sweeteners
• Caffeine
• Grains
• Dairy
• High-Glycemic Fruit

This leaves plenty of amazing foods participants CAN enjoy, including:

• Vegetables (aim to consume 1 pound per day)
• Organic free-range eggs
• Organic free-range turkey and chicken
• Wild-caught fish
• Beans/legumes
• Nuts and seeds
• Hummus
• Stevia, xylitol and erythritol
• Dark chocolate with cacao
• Herbal teas
• Avocado
• Lemon

While it may take a few days to adjust toeating clean, participants quickly begin to enjoy getting creative with their recipes – and sharing them with one another in the program’s private Facebook group.

If you’re considering doing your own detox, or participating inthe next session of the Hormone Reset Detox, here’s a sample menu with some Detox recipes to help get you started…

Breakfast:Vanilla Green Milkshake

Ingredients:

• 1-2 tbsp.chia seedssoaked in unsweetened coconut, almond or hemp milk for 3-4 hours
• 2 scoops Reset360^TM All-In-One Shake(vanilla)
• ½avocado
• 4-6 pieces dinosaurkale(stems removed)
• Additionalunsweetened coconut, almond, or hemp milk(to desired taste/consistency)
• Handful ofice cubes
• Blend and enjoy!

One of my delicious Detox recipes for lunch:Sweet and Crunchy Quinoa Salad

Ingredients:

• 1 cupquinoa, rinsed
• 1 mediumsweet potato, peeled and cut into ½ inch cubes
• 3 tablespoons extra virginolive oil, divided
• 1/3 cuppine nuts
• 4 tsp.apple cider vinegar
• 1/4 tsp.salt
• 1/4 tsp. groundblack pepper
• 1/2 tsp. groundcumin
• 1/2 tsp.cinnamon
• 4scallions, sliced

Directions:

1. Preheat oven to 400ºF.
2. Place the quinoa into a small saucepan and add 2 cups of water.Bring to a boiland then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at leastone hour.
3. Place thesweet potatocubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for25 minutes, or until you can just pierce the cubes with a fork. Set aside.
4. Place the pine nuts into a small pan over medium heat untillightly toasted, stirring often. Set aside.
5. In a small bowl, place the remaining three tablespoons olive oil, vinegar, salt, pepper, cumin and cinnamon. Whisk well.
6. When thequinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Addhalf the vinaigretteand mix with the whisk. Add more to taste, depending on how wet you like your quinoa.
7. Add the sweet potatoes, pine nuts, and scallions and mix gently. Serve at room temperature.

Dinner:Turkey and Zucchini Lasagna

Ingredients:

• 5-6 largezucchinis
• 2 tbsp.olive oil
• 1 pound lean groundorganic turkey
• 1 8-oz. cantomato paste
• 1 mediumred bell pepper, finely diced
• 1 mediumgreen bell pepper, finely diced
• 2 cups choppedcauliflower
• 3 tbsp.coconut milk
• 1 tsp.garlic powder
• 6 tbsp.olive oil, divided in half
• 2 tsp.sea salt, divided
• 1 tsp.black pepper
• 1 smallyellow onion, finely chopped
• 2 cloves ofgarlic, minced
• 4 organicegg whites
• 1 tsp.oregano
• 1 tsp. driedbasil
• 1 tsp.rosemary
• 1 tsp.sage
• 1 tsp.thyme
• 1 can gluten-free, sugar-free,organic tomato sauce

Directions:

1. Preheat oven to350 degrees.
2. Slice zucchinilengthwise into very thin wide strips, a mandolin slicer works great for this. Sprinkle each strip withsalt. Set Aside.
3. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic and sauté until translucent. Stir in ground turkey and cook for approximately4 minutes. Add all herbs and bell peppers and cook until turkey is well browned and peppers are soft. Add tomato paste and mix well. Remove from heat and set aside.
4. Steam or boil caulifloweruntil tender. Placed cooked cauliflower pieces in a blender with remaining 3 tablespoons of olive oil, salt and pepper, garlic powder, and coconut milk. Blender until smooth and creamy, adding more coconut milk if necessary. Set Aside.
5. Spray a deep 8X8-inch baking dish withnon-stick olive oil or coconut oil spray.
6. Line bottom of baking dish withzucchini slices. Make sure each slice overlaps slightly. Add a thin layer of turkey mixture on top of zucchini. Cover this layer with tomato sauce, then add a 1/4-inch thick layer of blended cauliflower.
7. Repeat layering of zucchini, meat, tomato sauce and cauliflower as many times as you desire. Finish with a layer of tomato sauce.
8. Beat egg whitesuntil frothy and pour evenly on top of lasagna.
9. Bake at350 degrees for 20-30 mins, or until eggs are set. Enjoy!

Dessert:2 Pieces of >80% Dark Chocolate

For more information about the Hormone Reset Detox, click here.

Do you have some fave Detox recipes? Please leave your comment below.