One of the easiest ways to boost our wellness is through healthy food. Whether you’ve been feeling tired, sluggish, or have been eating junk food lately, a 48-hour detox diet can help to revitalize your body.
Unlike some detox diets (that can leave you feeling hungry or unsatiated), here are several filling plant-based recipes that taste delicious while boosting your digestion and immunity. Plus, these easy plant-based recipes are great dishes to add to your regular routine, as they’re full of vitamins and nutrients.
A 48-Hour Delicious Detox Diet To Boost Your Wellness
What are the benefits of a detox diet?
The concept behind a detox diet is simple: to help your body naturally eliminate unhealthy toxins from the system.
By incorporating fiber-rich fruits and vegetables into your daily diet, you help to stimulate your digestive tract, flush out impurities, and help your body’s organs function better. A detox diet can also help to improve the appearance of your skin (especially for acne breakouts), it can help to flatten your tummy, and even reduce overall inflammation in your body.
In addition to adding these whole foods into your diet, increasing your daily intake of water is an important part of any detox diet, as it hydrates you while flushing out toxins. Here’s a simple 48-hour detox diet that utilizes the power of natural whole foods and organic ingredients.
Stay Hydrated with Water
Start by filling a large jug of water with slices of strawberries and lemons. Not only do the fruits make the water more flavorful (which encourages you to drink it), but the strawberries are high in healthy antioxidants, while the lemon is alkalizing (which balances the pH levels in your body). Throughout the day, drink several glasses of water.
As reported by WebMD, experts recommend, “In general, you should try to drink between half an ounce and an ounce of water for each pound you weigh, every day. For example, if you weigh 150 pounds, that would be 75 to 150 ounces of water a day.”
Make a Breakfast Smoothie
Each morning, start your day with a revitalizing breakfast smoothie. Here’s one of my favorite plant-based smoothie recipes that contain good-for-you ingredients that help to naturally detox your body.
- 2 cups shredded organic kale
- ½ cup crushed ice
- 1 cup unsweetened vanilla coconut milk (or almond milk)
- ½ cup organic fresh blueberries
- ½ cup organic fresh blackberries
- 1 chopped organic Fuji apple
- 1 tsp ground cinnamon powder
- 1 scoop organic plant-based protein powder
- 1 scoop organic plant-based super greens powder
- Mix ingredients in a blender on high for 1-2 minutes until smooth.
- Drink immediately.
Make a Superfood Salad for Lunch
Chock full of fiber-rich, nutritious vegetables, this tropical-flavored superfood salad is not only good for you, but it tastes great too. It contains detoxifying ingredients such as cabbage, bell peppers, onion, garlic, and ginger, which aid in digestion. It also includes seasonings (such as cayenne pepper) that add flavor while boosting metabolism and helping to reduce inflammation in the body.
- 1 cup shredded cabbage
- 1 tbsp freshly grated ginger
- 2 organic red bell peppers (chopped)
- 1 sweet onion (diced)
- 8 fresh garlic cloves (minced)
- 2 tbsp raisins
- 1 tbsp sliced toasted almonds
- ½ tsp ground cinnamon powder
- dash cayenne pepper
- 1 tsp turmeric powder
- 1 tbsp avocado oil
- Saute onion with oil and seasonings on high heat until softened.
- Add garlic and saute together on medium-high heat until light golden brown color.
- Add bell peppers to the pan and saute on low-medium heat with a lid on top (to help steam and soften veggies).
- Add in almonds and raisins and stir together.
- In a serving bowl, create a base with the chopped cabbage.
- Add the sauteed veggies on top.
Make Herb-Roasted Vegetables for Dinner
One of my favorite go-to weekly dishes to make at home is herb-roasted vegetables. Not only are they super easy to do, but they’re ideal for busy people (as they require minimal prep time and are great as leftovers for 2-days).
Cruciferous vegetables (like Brussels Sprouts, Broccoli, and Cauliflower) are low in calories, high in fiber, and contain good-for-you nutrients like antioxidants and Vitamins. They not only help to fill you up, but they can also aid in digestion and eliminate unhealthy toxins from your system.
Immune-boosting vegetables (such as Onion and Garlic) will help to prevent you from getting head colds or illnesses. These are especially helpful if you feel the onset of a cold too, as they have powerful antibacterial properties.
- 1 bag of Broccoli & Cauliflower
- 1 bag of peeled Carrots
- 1 Onion (sliced)
- 10 Fresh Garlic Cloves (chopped)
- ½ cup Avocado Oil
- 3 tbsp Herbs de Provence
- 3 tbsp Garlic Powder
- 3 tsp Dried Parsley
- 1 tsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- NOTE: You can also use baby potatoes, Brussels Sprouts, Red Onion, or other types of vegetables
- After rinsing and drying the fresh produce, chop the vegetables.
- In a mixing bowl, add the pre-measured herbs and seasonings, and mix together with the oil.
- Add one type of vegetable to the bowl and thoroughly coat the veggies with the herb-oil mixture. Remove when coated and place on a baking pan (that is covered with aluminum foil). Continue this process with each type of vegetable until finished.
- Turn on the oven to 400°F. When all the vegetables are coated with the herb-oil seasoning and placed on the baking tray, pop it into the oven to cook for 40-minutes (or until softened and a bit golden brown).
- At the half-way point (appx. 20-minutes), remove the baking pan and flip the vegetables over so they cook evenly on both sides. This is also a good time to check if some of the fast-cooking vegetables (like garlic) are done. Depending on the type of vegetables you use, some require more baking time (like vegetables and potatoes); whereas other veggies cook quicker. Gauge by eye (the veggies should look a bit golden brown) and by texture (they should be softened to the touch).
- When the vegetables are fully cooked, place on a plate, and serve hot. Store the remaining portion in the refrigerator to warm-up for the next night’s dinner.
Make a Mediterranean-inspired Veggie Bowl for Lunch
On Day 2 of the detox diet, whip up your breakfast smoothie. For lunch, make a Mediterranean-inspired Veggie Bowl. The Mediterranean diet is renowned for being one of the healthiest diets in the world, as they contain anti-inflammatory ingredients, healthy fats, and fiber-rich foods. Below is one of my favorite recipes to make for lunch at home, as it’s filling, tasty, and takes less than 10-minutes to make. For dinner, warm up the balance of the herb-roasted vegetables that you made on Day 1.
- 1 tbsp avocado oil
- 2 cups shredded organic kale
- 4 marinated artichoke hearts (I recommend Trader Joe’s Marinated Artichokes)
- ½ cup fresh cherry tomatoes
- ½ cup corn (I recommend Trader Joe’s Corn & Chile Tomato-less Salsa)
- ½ can organic red kidney beans
- 1 tbsp hummus
- 1 tbsp pine nuts
- ½ avocado
- 1 tbsp garlic powder
- ½ tbsp turmeric powder
- In a pan, saute the kale on high heat with the hummus, oil, garlic powder, and turmeric powder. Place a lid on top to help steam and soften the kale. Stir occasionally, so that the kale softens (but doesn’t burn).
- Add in the artichoke hearts, tomatoes, corn salsa, and kidney beans and reduce to medium heat. Stir together for another minute.
- Place in a bowl, add a few slices of fresh avocado and sprinkle pine nuts on top. Serve hot.
For more recipe ideas, check out the Diet & Nutrition section on Inspirations & Celebrations.
[Disclosure: This post is for informational purposes only. Consult with a Doctor or Registered Dietitian before starting any diet or wellness program. Affiliate links included.]