detox recipes

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Serves: 2

Ingredients:

2 portobello mushrooms (clean with a damp paper towel)                

1/2 red bell pepper sliced thin                                 

1/2 green bell pepper sliced thin                               

1 small onion sliced thin                                       

1 clove garlic minced                                           

4 tbsps olive oil                                               

Sea salt, pepper, and garlic powder    

Preparation:

1. Brush the outside of the mushroom with olive oil, then place it on the baking sheet cavity side up. Drizzle approximately 1 tbsp olive oil on the inside of each mushroom. Season with sea salt, pepper, and garlic powder. Broil on high for 10-12 minutes. Halfway through cooking flip the mushrooms and season top of mushroom with sea salt, pepper, and garlic powder.

2. While mushrooms are cooking, add 1-2 tbsp olive oil and garlic to saute pan on medium heat for 1-2 minutes.  Then add peppers and onions to the pan and continue to cook until the peppers soften, about 8-10 minutes.

3. Divide peppers and onions evenly and place them inside the cavity of mushrooms. Serve hot.

Serves: 4

Ingredients:

2 tablespoons extra-virgin olive oil

2 bell peppers (1 red, 1 green), cut into 1/2-inch pieces

1/2 medium onion diced small

2 stalks celery, diced

2 cloves garlic, finely chopped

2 tablespoons tomato paste

1 cup quinoa

2 15-ounce cans of black beans, drained and rinsed

4 cups baby spinach (about 3 ounces)

Sea salt

Pinch of cayenne pepper

Preparation:
1. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and celery and cook, stirring, until soft, about 5 minutes. 

2. Add the garlic, tomato paste, cayenne and 1/2 teaspoon salt and cook, stirring often, until the tomato paste turns brick red, about 2 minutes. 

3. Stir in the quinoa, then add 2 cups water and the beans. Bring to a simmer and cook, stirring often, until most of the water is absorbed and the quinoa is cooked through about 15 minutes. 

4. Add up to 1/4 cup more water if necessary and salt if needed. If not, remove the skillet from the heat and stir in the spinach until just wilted.