Easy Detox Recipes for Your Detox Balance Program | Standard Process

Chicken Breast Stuffed with Asparagus and Spinach | Serves 4

16 asparagus stalks, tough ends removed

4 tablespoons plus 1 teaspoon coconut oil, divided

2 cloves garlic, minced

2 cups fresh spinach

4 boneless, skinless chicken breasts

Sea salt and pepper

Toothpicks

Preheat oven to 350 F. Blanch the asparagus for 1 minute in boiling water, remove and set aside. In a medium sauté pan, over medium-high heat, melt 1 teaspoon coconut oil. Add garlic and sauté for 2-3 minutes. Add spinach and cook until slightly wilted, about 1 minute. Set aside. Cut the chicken breasts in half lengthwise. With the flat side of a meat mallet, gently pound the chicken breasts down to approximately ¼-inch thickness. Season the chicken with sea salt and pepper to taste. Open each breast and inside place 1 tablespoon of coconut oil, 4 spears of asparagus, and ¼ of the spinach/garlic mixture. Pull the sides of the chicken breast together to enclose your stuffing, and then secure with a toothpick. Do this for each chicken breast. Place the chicken in a 9x13 baking dish. Bake for 20 minutes or until chicken is cooked all the way through and the juices run clear.

Vegetable and Quinoa Soup | Serves 4

2 tablespoons olive oil or coconut oil

2 cloves garlic, crushed

2 onions, chopped

3 leeks, trimmed and sliced

5 celery stalks, chopped

1 cauliflower, trimmed and cut into small florets

4 cups water

1 cup quinoa, rinsed and cooked

1 teaspoon cumin

3 tablespoons parsley, chopped

Heat oil in pan with garlic, onions, leeks, celery, and cauliflower. Cook over low heat for 20 minutes, stirring occasionally. Add water and bring to boil. Reduce heat and add the quinoa and seasonings. Simmer for 10 minutes or until vegetables are tender.

Chicken Soup

1 tbsp EVOO

1 minced onion

1 cup chopped carrots

1 cup chopped celery

3-5 minced garlic cloves

1 bay leaf

1 tsp sea salt

1 tsp pepper

¼ tsp turmeric powder

2 tbsp Italian seasoning

16 ounces chicken bone broth

3-4 chicken breasts

¼ cup chopped fresh parsley (to add at the end)

Sauté onions, carrots, and celery in an instant pot for 2-3 minutes. Add garlic, bay leaf, turmeric powder, Italian seasoning, sea salt and pepper.

Add bone broth and chicken. Pressure cook the chicken until done then shred. Remove the bay leaf.

Dish into bowls and garnish with fresh parsley.

Chicken Stir-Fry | Serves 4

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.

Nutrition Bowls

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.