Recipes to cleanse and reset between Thanksgiving and Christmas originally appeared on goodmorningamerica.com
Still feeling full after the holidays? These detox recipes are just the thing to help you cleanse and reset.
Kellyann Petrucci, MS, ND, a board-certified naturopathic physician and certified nutrition consultant, joined "GMA" to share a few simple solutions to feel satiated and well-nourished.
Check out the recipes below from her new book "Cleanse and Reset: Detoxify, Nourish, and Restore Your Body for Sustained Weight Loss ... in Just 5 Days."
Strawberry Lemon Basil Detox Water
1 cup of strawberries, fresh or frozen1/2 lemon, sliced
1 small handful basil, 6 to 8 leaves, scrunched in your hand (it releases the aromatic oils)
3 or more cups of ice, enough to fill the pitcher half way
Enough water to fill a 2-quart (½ gallon) pitcher
Add the strawberries, lemons and basil to the pitcher and top with ice (this will keep the fruit submerged). Fill the pitcher with purified water. Refrigerate for at least 2 hours so the flavors can meld.
The flavors will continue to develop over time. As you drink the detox water, you can continue to add water to the pitcher until the fruit no longer infuses the water with flavor.
Pineapple Mint Green Drink
1/2 to 1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
1/4 avocado or 3/4 cup full-fat canned coconut milk
1 scoop Dr. Kellyann’s Vanilla Collagen Shake or vanilla protein powder
1 cup pineapple chunks, fresh, frozen or canned without sugar
5 to 6 fresh mint leaves
1/2 inch piece of ginger, peeled grated, optional
2 handfuls baby spinach, about 1 cup chopped
Ice, add to blender or pour shake over ice, optional
Pour liquids into blender first then add all other ingredients. Blend until smooth and creamy.
If shake is too thick, add more water, coconut milk or almond milk to reach desired consistency.
Chocolate Banana Walnut Shake
1 cup water, coconut milk (not canned) or almond milk, unsweetened and carrageen-free
1/2 medium banana, optionally frozen for a creamier shake
1 scoop Dr. Kellyann’s Chocolate Collagen Shake or chocolate protein powder
1 tablespoon walnut oil or 2 tablespoons chopped walnuts
Ice, add to blender or pour shake over ice, optional
Pour liquids into blender first then add all other ingredients. Blend well. If shake is too thick, add more water, coconut milk or almond milk to reach desired consistency.
Add-ins: To add even more nutrients to your shake you can add one or more handfuls of greens such as spinach, kale, chard, parsley, etc. They add vitamins, minerals and fiber.
Chicken and "Rice" Soup
2 tablespoons ghee or pasture raised butter
1 small onion (about 1/2 cup), diced
4 to 5 cups cauliflower, 1 medium head, chopped or pulsed in food processor into rice-sized pieces (measure after it has been processed)
2 ribs celery, diced
2 medium carrots, diced
4 cups Chicken Bone Broth (recipe follows)
1 can unsweetened full fat coconut milk, 13 1/2 to 15 ounces
1/4 cup fresh parsley, coarsely chopped
1 teaspoon fresh thyme leaves, or about 1/2 teaspoon dried
1 1/2 teaspoons Celtic or pink Himalayan salt
1/2 teaspoons freshly ground black pepper
Melt ghee/butter in a large stockpot over medium-high heat. Add onion and reduce heat to medium-low. Sauté for three to five minutes until translucent.
Add cauliflower, celery and carrots and cook for about eight minutes until vegetables are tender.
Add bone broth, coconut milk, parsley and thyme and bring to a boil. Immediately reduce heat to low and simmer for 8 to 10 minutes to heat through. Add salt and pepper and adjust seasonings to taste. Serve immediately.
Chicken Bone Broth
3 or more pounds raw or cooked chicken bones/carcasses
2 or more pounds chicken thighs, legs, and/or wings
6 to 8 chicken feet, optional, will add a great deal of collagen to your broth
1/4 cup apple cider vinegar
Enough purified water to cover the bones
2 to 4 carrots, scrubbed and roughly chopped
3 to 4 ribs celery, including leafy part, roughly chopped
1 medium onion, cut into large chunks
1 to 2 cloves garlic
1 Bay leaf
2 teaspoons Celtic or pink Himalayan salt
1 teaspoon peppercorns
Optional fat burning spices you can add for more fat burning power:
1-inch knob fresh ginger, sliced/handful parsley or cilantro/ turmeric/cayenne/cumin
Place all the bones and meat in a slow cooker, pressure cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1 inch. Add all the vegetables and spices and additional water to fill the pot. Follow the instructions for the mode of cooking you choose.
On the stovetop on medium heat, bring the water to a simmer, and reduce heat to low. Cover and let simmer for at least four hours, and up to eight.
In a slow cooker, set to eight hours, cover, and let simmer.
In a pressure cooker or Instant Pot, using your cooker’s instructions, bring up to full pressure. Reduce heat to low, maintaining full pressure, and cook for two hours. Allow to naturally release.
When the broth is done, remove all the bones and the meat and pour the broth through a fine mesh strainer and discard the solids, reserving meat for another use. (You can refrigerate or freeze the bones and reuse them to make more broth.)Cover and refrigerate when cooled. When chilled the broth should be very gelatinous.
The broth will keep for 5 days in the refrigerator and 3 or more months in the freezer.