5 Detox-Safe Dinner Recipes for the Whole Family | Standard Process

Chicken Stir-Fry

1 ⁄4 cup coconut milk

3 tablespoons balsamic vinegar

1 tablespoon olive oil

2 tablespoons fresh ginger, minced

3 cloves garlic, chopped

Salt and pepper

2 pounds chicken, cut into strips

3 tablespoons coconut oil, divided

3 cups broccoli, chopped

1 cup mushrooms, chopped

3 celery stalks, chopped

1 cup snap peas

2 teaspoons sesame oil

1 ⁄2 cup water chestnuts

3 scallions, chopped

Sea salt and ground pepper

In a small bowl, mix all marinade ingredients and transfer to shallow flat dish. Add the chicken and marinate for 15-30 minutes. In a large skillet, heat 1 tablespoon coconut oil over medium heat. Cook the broccoli for 3-4 minutes, then remove from pan and set aside. Add remaining coconut oil and stir-fry the mushrooms, celery, and snap peas for 2-3 minutes. Remove and set aside. Remove chicken from marinade and add to the skillet along with sesame oil. Cook the chicken over medium heat until completely white, about 5-7 minutes. Add water chestnuts and scallions, and mix well. Season with salt and pepper to taste. Serve immediately.

Taco Salad + Taco Seasoning

2 tablespoons olive oil or coconut oil

2 red or green bell peppers, chopped

4 to 5 small mushrooms, chopped

1 small onion, chopped

1 clove garlic, chopped

1 pound ground beef

4 medium to large tomatoes, chopped

1 teaspoon dried thyme

Salt and pepper to taste

Romaine lettuce, chopped

Seasoning

2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons dried oregano

1 ⁄2 teaspoon sea salt

1 ⁄2 teaspoon onion powder

1 ⁄2 teaspoon garlic powder

1 ⁄2 teaspoon cayenne pepper

In a large skillet, heat oil over medium heat. Sauté bell peppers, mushrooms, onion, and garlic. Add ground beef and cook until brown. Add tomatoes and thyme, cooking until tender. Season to taste with salt and pepper. Cool for a few minutes. Serve on top of romaine lettuce.

Combine all ingredients into a sealed plastic bag and shake until mixed thoroughly. To make taco meat, add seasoning mix to 1 pound of ground beef or ground turkey along with 1/2 to 3/4 cup water and cook to desired consistency.

Stuffed Sweet Potato with Cucumber Mango Salsa

2 large sweet potatoes

2 cups chicken broth

1 cup quinoa, rinsed and uncooked

½ teaspoon coconut oil

1 cup butter lettuce or other, chopped

Salt and pepper to taste

Salsa

1 baby cucumber, diced

½ mango, peeled and diced

8 small yellow or red cherry tomatoes, diced

2 teaspoons fresh cilantro, finely chopped

½ red pepper, chopped

½ lime, juiced

Salt and pepper to taste

Preheat oven to 375°F. Wrap each sweet potato in foil. Bake for 45 to 60 minutes. In a saucepan, bring chicken broth to a boil, and then add quinoa. Cover and reduce to simmer, about 15 to 18 minutes. Fluff with a fork and add salt and pepper. Set aside. Combine all salsa ingredients. Cut sweet potatoes open, add coconut oil, and top with quinoa, lettuce, and salsa.

Stuffed Bell Peppers

2 tablespoons olive oil or coconut oil

4 to 5 small mushrooms, chopped

1 small onion, chopped

1 pound ground beef

1 clove garlic, chopped

1 teaspoon dried thyme or Italian seasoning

Salt and pepper to taste

4 medium to large tomatoes, chopped

1½ cups quinoa, rinsed and cooked (optional)

6 to 8 medium bell peppers, tops and seeds removed

Preheat oven to 350°F. In a large skillet, heat oil over medium heat. Sauté mushrooms and onion. Add garlic for last 1 to 2 minutes, cooking until fragrant. Add ground beef and seasonings. Brown ground beef. Add tomatoes and cook until tender. Add cooked quinoa. Place bell peppers in an oven-safe pan. Spoon mixture into bell peppers. Cover and bake for 30 minutes or until bell peppers are soft.

Nurture Bowl

1 cup cooked quinoa

2 carrots peeled and chopped

1 small sweet potato chopped

1 small beet peeled and chopped

1 bunch broccolini chopped

1 small zucchini chopped

½ tsp paprika (twice, 1 tsp total)

Sea salt to taste

2 tbsp EVOO

¼ cup chopped cilantro

2 tbsp hemp seeds

1 avocado

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. One on sheet toss root vegetables in 1 tbsp EVOO, salt to taste, and ½ tsp paprika. In the other sheet toss broccolini and zucchini in EVOO, salt to taste, and other ½ tsp of paprika.

Roast root vegetables for 40 minutes and green vegetables for 20 minutes.

In the meantime, cook quinoa. To a small saucepan add ½ cup quinoa and 1 cup filtered water. Heat over the stove top on medium until water starts to hit a light bowl then turn heat on low until the quinoa has soaked up all the water and is now fluffy.

Grab two bowls, add quinoa, veggies, hemp, cilantro, and avocado. If saving for later, you can choose to leave the avocado, so it does not brown and add when you are going to eat. Choose to eat as is or add lean protein source like wild salmon, grilled chicken, or ground turkey.