Category Archives: Detox Recipe

Roasted Salmon with Lemon and Herbs

4 tablespoons Basic Lemon Vinaigrette divided and one half reserved.
Coarse salt and ground pepper
1 wild salmon fillet (1 to 3 pounds), skin on
Chopped fresh parsley, dill, or other fresh herbs of choice for serving


Preheat oven to 400 degrees. Place salmon skin side down on a rimmed baking sheet lined with foil. Brush salmon with one half of the lemon vinaigrette and season with salt and pepper. Place salmon in oven.

Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently (do not overcook). It will flake easily when done. Remove from oven, brush with remaining vinaigrette. Sprinkle with herbs and serve.

Shredded Mexican Chicken (Machaca)


olive oil
1 red bell pepper, stemmed and seeded and cut into strips
1 green bell pepper, stemmed and seeded and cut into strips
1 large onion, trimmed and cut into half-rings
4 tablespoons cider vinegar
1 28 ounce can organic diced tomatoes
1 4 oz can mild green chiles (preferably organic)
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
2 pounds boneless skinless chicken breast halves, trimmed
2 pounds boneless skinless chicken thighs, trimmed
salt and pepper to taste


Coat bottom of a dutch oven with olive oils. Saute onions and peppers over medium high heat until just soft. Add the rest of the ingredients, cover, and place in a 350 degree oven for one hour. Remove chicken and shred with two forks and add back to the pot. Stir and serve.



3 ripe Hass avocados
1 lime, juiced
1/4 small white onion, chopped
1 roma tomato, coped
1 small garlic clove, minced
1tsp serrano or jalapeno, chopped (optional)
1 tablespoon fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper


Halve and pit the avocados. With a large spoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky (or to your taste). Add all of the rest of the ingredients. Gently mix together.

Lay a piece of plastic wrap directly on the surface of the guacamole to prevent browning and refrigerate for at least 1 hour before serving.

Bruschetta-topped “Breaded” Chicken Cutlets


2 tablespoons olive oil
5 cloves garlic, crushed
2 cups chopped tomatoes (halved grape tomatoes, diced romas or other yellow or red tomatoes)
1 tablespoon cider vinegar
16 whole basil leaves (chiffonade)
salt and pepper to taste

1 lb cooked “Breaded” Chicken Cutlets

Combine bruschetta ingredients in a bowl, and let set at room temperature for 1 hour for flavors to marry. Plate one chicken cutlet hot from oven with a generous serving of bruschetta placed on top and serve.

“Breaded” Chicken Cutlets

1lb boneless, skinless chicken breasts
1 cup almond meal
1 tsp garlic powder
1 tsp dried italian herbs
1 tsp sea salt
1 tsp fresh ground pepper
2 eggs, lightly beaten
olive oil for frying


Preheat oven to 350.
Pound chicken breasts into cutlets and then cut into two even pieces. Mix together almond meal, garlic, herbs, salt and pepper on a dish. Dredge each piece of chicken in egg and then coat with almond spice mixture. Heat olive oil in a nonstick pan to coat bottom. Brown each cutlet on both sides, in batches, and more oil as needed.
Place browned cutlets on a cookie sheet lined with foil.
Bake for 10 minutes, until cooked through.

Roasted Brussels Sprouts

1 pounds organic Brussels sprouts (washed and trimmed)
2 tablespoons organic olive oil
1 teaspoon kosher salt
freshly ground black pepper to taste


Preheat oven to 400 degrees F.

Mix sprouts with the olive oil, salt and pepper in a bowl. Place on a sheet pan and roast for 40 minutes, until crisp and browned on the outside and tender on the inside. Occasionally shake and turn the pan while roasting to ensure even browning. Serve hot.

Pico de Gallo


2 medium organic tomatoes, seeded and diced
1/3 cup chopped cilantro
1/4 cup diced white onion
1 tsp fresh jalapeƱo, minced (including seeds if you desire more heat)
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt


Mix all the ingredients together in a bowl. Taste and adjust seasonings as needed. Cover and refrigerate for up to three days. Stirs and drain any excess liquid as desired before serving.

Basic Lemon Vinaigrette


Juice of 1 organic lemon (4T)
1/2 cup organic olive oil
1 clove of garlic, pressed
Salt and pepper to taste

Squeeze the lemon juice into a mason jar and add oil, garlic, salt and pepper. Place the lid on the jar and shake until emulsified. Taste, and adjust seasoning if need be. (You can also whisk in a bowl or mix in a food processor or blender).

* Optional additions

Chopped fresh herbs (parsley, basil, oregano, mint or dill)
Chopped chives, shallot or fennel fronds
Dried herbs
Red Pepper flakes for heat
Dry mustard or mustard seed