Are you looking for some delicious and healthy recipes for detox to help you detox and lose weight? If so, you’ve come to the right place. In this article, we’ll share with you 30 recipes that are low in calories, high in fiber, and packed with nutrients and antioxidants. These recipes will help you flush out toxins, boost your metabolism, and satisfy your taste buds.
But before we dive into the recipes, let’s talk about why detox and weight loss are important for your health and well-being.
Why Detox and Weight Loss Matter
Detoxing is the process of eliminating harmful substances from your body, such as chemicals, pollutants, additives, and excess hormones. These substances can accumulate over time and cause inflammation, oxidative stress, and hormonal imbalance, which can lead to various health problems, such as fatigue, headaches, digestive issues, skin problems, mood swings, and chronic diseases.
Weight loss, on the other hand, is the process of reducing your body fat, especially the visceral fat that surrounds your organs and increases your risk of diabetes, heart disease, stroke, and some cancers. Losing weight can also improve your blood pressure, cholesterol, blood sugar, and insulin sensitivity, as well as your energy, mobility, and self-esteem.
Detox and weight loss go hand in hand, as they both aim to improve your overall health and wellness. By detoxing, you can enhance your body’s natural ability to burn fat and eliminate waste. By losing weight, you can reduce the burden on your liver and kidneys, which are the main organs responsible for detoxification.
How to Detox and Lose Weight with Recipes
One of the best ways recipes to detox and lose weight is to eat a balanced diet that consists of whole, natural, and unprocessed foods, such as fruits, vegetables, grains, beans, nuts, seeds, lean proteins, and healthy fats.
These foods provide your body with the essential vitamins, minerals, antioxidants, and fiber that it needs to function optimally and to cleanse itself from toxins.
However, eating healthy doesn’t have to be boring or bland. You can still enjoy a variety of flavors, textures, and cuisines, as long as you choose the right ingredients and cooking methods. To help you get started, we’ve compiled a list of 30 recipes that are easy to make, delicious to eat, and beneficial for your detox and weight loss goals.
These recipes are divided into five categories: breakfast, lunch, dinner, snacks, and drinks. Each recipe has less than 500 calories per serving, and contains at least one detoxifying ingredient, such as lemon, ginger, garlic, turmeric, apple cider vinegar, or green tea.
You can mix and match these recipes according to your preferences and availability of ingredients, or follow a weekly meal plan that we’ve created for you at the end of the article.
So, without further ado, let’s get cooking!
Breakfast Recipes
Breakfast is the most important meal of the day, as it sets the tone for your metabolism, energy, and appetite for the rest of the day. Therefore, you want to start your day with a nutritious and filling breakfast that will keep you satisfied until lunchtime. Here are six breakfast recipes that are perfect for detox and weight loss:
1. Cranberry Cucumber Detox Smoothie
This smoothie is loaded with antioxidants and vitamin C, thanks to the cranberries and lime juice. It also features tamarind, which is good for diabetes and helps to assist in weight loss1.
Cucumber and mint add freshness and hydration, while dates and pear provide natural sweetness and fiber. This smoothie is vegan, gluten-free, and dairy-free, and can be made in 10 minutes or less.
Ingredients:
- ⅓ cup cranberries (fresh or frozen)
- ½ cucumber (peeled, if desired)
- 10 dates
- 1 ripe pear
- 1 lime (juiced)
- 6 mint leaves
- ½ teaspoon tamarind pulp
- 120 milliliters water (1/2 cup, to remove the tamarind seeds)
- Water (as required to adjust consistency)
Instructions:
- In a small saucepan, bring the water and tamarind pulp to a boil, then simmer for 5 minutes, stirring occasionally. Strain the mixture and discard the seeds. Set aside to cool slightly.
- In a blender, combine the cranberries, cucumber, dates, pear, lime juice, mint leaves, and tamarind water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
- Pour into a glass and enjoy!
Serves: 2
Calories: 240 per serving
2. Slow-Cooker Overnight Barley Porridge
Barley is a whole grain that is high in fiber, especially the prebiotic kind that feeds the good bacteria in your gut. It also contains beta-glucans, a type of soluble fiber that lowers cholesterol and blood pressure.
This porridge is made in a slow cooker overnight, so you can wake up to a warm and cozy breakfast that will keep you full for hours. You can top it with your favorite fruits, nuts, seeds, or spices, or follow the recipe below for a simple and delicious version.
Ingredients:
- 1 cup pearl barley
- 4 cups water
- ¼ teaspoon salt
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
Instructions:
- Rinse the barley and drain well. Place it in a slow cooker and add the water and salt. Stir to combine.
- Cover and cook on low for 8 hours or until the barley is tender and creamy.
- Stir in the maple syrup and cinnamon. Spoon into bowls and sprinkle with walnuts and cranberries.
- Enjoy!
Serves: 4
Calories: 280 per serving
3. Avocado Toast with Egg and Spinach
Avocado toast is a classic breakfast that is easy to make and customize. Avocado is a great source of healthy fats, fiber, and potassium, which can help lower cholesterol, improve digestion, and regulate blood pressure.
Egg is a complete protein that can keep you satiated and support muscle growth. Spinach is a leafy green that is rich in iron, folate, and vitamin K, which can boost your blood health and prevent anemia. This recipe is gluten-free, dairy-free, and vegetarian, and can be made in 15 minutes or less.
Ingredients:
- 2 slices of gluten-free bread
- ½ ripe avocado
- Salt and pepper, to taste
- 2 eggs
- 1 teaspoon of olive oil
- 2 cups of baby spinach
- Red pepper flakes, optional
Instructions:
- Toast the bread in a toaster or oven until golden and crisp.
- Mash the avocado with a fork and season with salt and pepper. Spread it evenly over the toast slices.
- In a small skillet, heat the oil over medium-high heat. Crack the eggs and cook them to your liking, either sunny-side up, over-easy, or scrambled. Season with salt and pepper.
- In another skillet, wilt the spinach over medium heat, stirring occasionally, for about 5 minutes. Season with salt and pepper.
- Top each toast with an egg and some spinach. Sprinkle with red pepper flakes, if desired.
- Enjoy!
Serves: 2
Calories: 320 per serving
4. Apple Cinnamon Oatmeal Muffins
These muffins are a great way to enjoy oatmeal on the go. Oats are a whole grain that are high in fiber, especially the beta-glucan type that can lower cholesterol and blood sugar.
They also contain antioxidants, such as avenanthramides, that can protect your blood vessels and reduce inflammation. Apples are a fruit that are high in pectin, a type of soluble fiber that can help you feel full and prevent constipation.
Cinnamon is a spice that can enhance the flavor and aroma of the muffins, as well as boost your metabolism and regulate your blood sugar. These muffins are vegan, gluten-free, and refined sugar-free, and can be made in 30 minutes or less.
Ingredients:
- 2 cups of rolled oats
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- ¼ cup of maple syrup
- 1 cup of unsweetened almond milk
- ¼ cup of unsweetened applesauce
- 1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water)
- 1 teaspoon of vanilla extract
- 1 medium apple, peeled and diced
Instructions:
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the oats, baking powder, salt, and cinnamon.
- In a medium bowl, whisk together the maple syrup, almond milk, applesauce, flax egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the apple pieces.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly in the pan, then transfer to a wire rack to cool completely.
- Enjoy!
Serves: 12
Calories: 100 per muffin
5. Banana Peanut Butter Chia Pudding
This pudding is a creamy and decadent breakfast that is actually good for you. Bananas are a fruit that are high in potassium, magnesium, and vitamin B6, which can help lower blood pressure, prevent muscle cramps, and support brain function.
Peanut butter is a legume that is high in protein, healthy fats, and niacin, which can help build muscle, reduce hunger, and improve cholesterol. Chia seeds are a superfood that are high in omega-3 fatty acids, fiber, and calcium, which can help reduce inflammation, promote digestion, and strengthen bones.
This pudding is vegan, gluten-free, and dairy-free, and can be made in 10 minutes or less, plus overnight chilling.
Ingredients:
- 2 ripe bananas
- ¼ cup of natural peanut butter
- 2 cups of unsweetened almond milk
- ½ cup of chia seeds
- 2 tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- Sliced bananas, chopped peanuts, and chocolate chips, for topping, optional
Instructions:
- In a blender, combine the bananas, peanut butter, almond milk, maple syrup, and vanilla extract. Blend until smooth and creamy.
- Pour the mixture into a large bowl and whisk in the chia seeds.
- Cover the bowl with plastic wrap and refrigerate overnight or for at least 4 hours, until the pudding is thick and set.
- Spoon the pudding into bowls and top with sliced bananas, chopped peanuts, and chocolate chips, if desired.
- Enjoy!
Serves: 4
Calories: 370 per serving
6. Quinoa Breakfast Bowl with Berries and Nuts
This bowl is a hearty and wholesome breakfast that is packed with protein, fiber, and antioxidants. Quinoa is a pseudocereal that is high in protein, iron, and manganese, which can help support muscle growth, oxygen transport, and energy production.
Berries are fruits that are high in anthocyanins, a type of antioxidant that can protect your cells from damage, improve your memory, and lower your blood pressure.
Nuts are seeds that are high in healthy fats, vitamin E, and selenium, which can help lower cholesterol, prevent oxidative stress, and boost your immune system. This bowl is gluten-free, dairy-free, and vegetarian, and can be made in 20 minutes or less.
Ingredients:
- 1 cup of quinoa
- 2 cups of water
- ¼ teaspoon of salt
- 2 tablespoons of maple syrup
- ½ teaspoon of cinnamon
- 1 cup of mixed berries (fresh or frozen)
- ¼ cup of chopped nuts (such as almonds, walnuts, or pistachios)
Instructions:
- Rinse the quinoa and drain well. Place it in a medium saucepan and add the water and salt. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- Fluff the quinoa with a fork and stir in the maple syrup and cinnamon.
- Divide the quinoa among four bowls and top with berries and nuts.
- Enjoy!
Serves: 4
Calories: 280 per serving
Lunch Recipes
Lunch is a meal that can help you refuel your energy, replenish your nutrients, and regulate your appetite for the rest of the day. Therefore, you want to eat a balanced and satisfying lunch that will keep you going until dinner time. Here are six lunch recipes that are perfect for detox and weight loss:
7. Kale and Quinoa Salad with Lemon Tahini Dressing
This salad is a powerhouse of nutrition and flavor. Kale is a leafy green that is high in vitamin A, vitamin C, vitamin K, and calcium, which can help improve your vision, immunity, blood clotting, and bone health.
Quinoa is a pseudocereal that is high in protein, iron, and manganese, which can help support muscle growth, oxygen transport, and energy production. Tahini is a paste made from sesame seeds that is high in healthy fats, copper, and magnesium, which can help lower cholesterol, reduce inflammation, and regulate blood pressure.
Lemon is a citrus fruit that is high in vitamin C and citric acid, which can help boost your metabolism and detoxify your liver. This salad is vegan, gluten-free, and dairy-free, and can be made in 30 minutes or less.
Ingredients:
- 1 cup of quinoa
- 2 cups of water
- ¼ teaspoon of salt
- 4 cups of kale (stems removed and leaves chopped)
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- ¼ cup of tahini
- ¼ cup of water
- 2 tablespoons of lemon juice
- 1 garlic clove (minced)
- ¼ teaspoon of cumin
- ¼ teaspoon of salt
- 2 tablespoons of chopped parsley
- ¼ cup of pomegranate seeds
Instructions:
- Rinse the quinoa and drain well. Place it in a medium saucepan and add the water and salt. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- Fluff the quinoa with a fork and transfer to a large bowl. Set aside to cool slightly.
- In a large skillet, heat the oil over medium-high heat. Add the kale and sauté, stirring occasionally, for about 10 minutes or until wilted and crisp. Season with salt and pepper.
- In a small bowl, whisk together the tahini, water, lemon juice, garlic, cumin, and salt. Adjust the consistency and seasoning as needed.
- Add the kale and parsley to the quinoa and toss to combine. Drizzle with the dressing and sprinkle with pomegranate seeds.
- Enjoy!
Serves: 4
Calories: 370 per serving
8. Roasted Vegetable and Hummus Wrap
This wrap is a delicious and filling way to enjoy roasted vegetables and hummus. Roasted vegetables are a great way to add more fiber, vitamins, minerals, and antioxidants to your diet, as they become sweeter and more flavorful when cooked in the oven.
Hummus is a dip made from chickpeas, tahini, lemon juice, garlic, and olive oil, that is high in protein, healthy fats, and fiber, which can help lower cholesterol, improve digestion, and reduce hunger.
Whole wheat tortillas are a type of flatbread that are high in complex carbohydrates, which can provide you with sustained energy and prevent blood sugar spikes. This wrap is vegan, dairy-free, and vegetarian, and can be made in 40 minutes or less.
Ingredients:
- 2 medium carrots (peeled and cut into thin strips)
- 1 medium zucchini (cut into thin strips)
- 1 medium red onion (cut into thin wedges)
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 4 whole wheat tortillas
- 1 cup of hummus
- 2 cups of baby spinach
- ¼ cup of chopped fresh cilantro
Instructions:
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots, zucchini, onion, oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes or until the vegetables are tender and browned, flipping halfway through.
- Warm the tortillas in a microwave or oven until soft and pliable.
- Spread ¼ cup of hummus over each tortilla, leaving a 1-inch border around the edges.
- Top with ½ cup of spinach, ¼ of the roasted vegetables, and 1 tablespoon of cilantro.
- Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll up tightly.
- Cut in half and enjoy!
Serves: 4
Calories: 390 per serving
9. Chicken and Vegetable Soup
This soup is a warm and comforting meal that is ideal for cold and rainy days. Chicken is a lean protein that can help you build muscle, repair tissue, and fight infection. Vegetables are a great source of fiber, vitamins, minerals, and antioxidants, which can help improve your digestion, immunity, and skin health.
Chicken broth is a liquid that is made from simmering chicken bones and aromatics, which can help hydrate you, soothe your throat, and provide you with collagen, a protein that can strengthen your joints, bones, and skin. This soup is gluten-free, dairy-free, and low-carb, and can be made in 40 minutes or less.
Ingredients:
- 2 tablespoons of olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 celery stalks (sliced)
- 2 carrots (peeled and sliced)
- 4 cups of chicken broth
- 2 bay leaves
- ½ teaspoon of dried thyme
- Salt and pepper, to taste
- 2 chicken breasts (boneless and skinless)
- 2 cups of chopped kale
- 2 tablespoons of chopped parsley
Instructions:
- In a large pot, heat the oil over medium-high heat. Add the onion, garlic, celery, and carrots and cook, stirring occasionally, for about 15 minutes or until the onion is soft and translucent.
- Add the chicken broth, bay leaves, thyme, salt, and pepper and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
- Add the chicken breasts and simmer, covered, for another 15 minutes or until the chicken is cooked through and tender. Transfer the chicken to a cutting board and shred it with two forks. Return the chicken to the pot and discard the bay leaves.
- Add the kale and parsley and cook, stirring, for about 5 minutes or until the kale is wilted and bright green.
- Enjoy!
Serves: 4
Calories: 260 per serving
10. Mediterranean Chickpea Salad
This salad is a refreshing and satisfying meal that is inspired by the flavors of the Mediterranean. Chickpeas are a legume that are high in protein, fiber, and folate, which can help lower cholesterol, improve digestion, and prevent birth defects.
Tomatoes are a fruit that are high in lycopene, a type of antioxidant that can protect your skin from sun damage, lower your blood pressure, and prevent prostate cancer. Cucumbers are a vegetable that are high in water, vitamin C, and silica, which can help hydrate you, boost your immunity, and strengthen your hair and nails.
Feta cheese is a dairy product that is high in calcium, phosphorus, and protein, which can help strengthen your bones, teeth, and muscles. This salad is vegetarian, gluten-free, and low-carb, and can be made in 20 minutes or less.
Ingredients:
- 2 cups of cooked chickpeas (or 1 15-ounce can, drained and rinsed)
- 2 cups of cherry tomatoes (halved)
- 2 cups of diced cucumber
- ¼ cup of chopped fresh mint
- ¼ cup of chopped fresh parsley
- ¼ cup of crumbled feta cheese
- ¼ cup of lemon juice
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, toss the chickpeas, tomatoes, cucumber, mint, parsley, and feta cheese.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss to coat.
- Enjoy!
Serves: 4
Calories: 300 per serving
11. Tuna and Avocado Salad
This salad is a simple and satisfying meal that is high in protein and healthy fats. Tuna is a fish that is high in omega-3 fatty acids, which can help lower inflammation, improve brain function, and prevent cardiovascular disease.
Avocado is a fruit that is high in monounsaturated fats, fiber, and potassium, which can help lower cholesterol, improve digestion, and regulate blood pressure. Lemon is a citrus fruit that is high in vitamin C and citric acid, which can help boost your metabolism and detoxify your liver. This salad is gluten-free, dairy-free, and low-carb, and can be made in 10 minutes or less.
Ingredients:
- 2 cans of tuna (drained and flaked)
- 1 ripe avocado (peeled and diced)
- ¼ cup of chopped red onion
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 4 cups of mixed greens
Instructions:
- In a large bowl, toss the tuna, avocado, onion, parsley, lemon juice, olive oil, salt, and pepper.
- Divide the greens among four plates and top with the tuna mixture.
- Enjoy!
Serves: 4
Calories: 310 per serving
12. Vegetable and Bean Chili
This chili is a hearty and spicy meal that is loaded with fiber, protein, and antioxidants. Beans are a legume that are high in protein, fiber, and iron, which can help lower cholesterol, improve digestion, and prevent anemia.
Tomatoes are a fruit that are high in lycopene, a type of antioxidant that can protect your skin from sun damage, lower your blood pressure, and prevent prostate cancer.
Chili powder is a spice that is high in capsaicin, a compound that can boost your metabolism, reduce pain, and fight infection. This chili is vegan, gluten-free, and dairy-free, and can be made in 40 minutes or less.
Ingredients:
- 2 tablespoons of olive oil
- 1 onion (chopped)
- 4 garlic cloves (minced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 2 carrots (peeled and diced)
- 2 tablespoons of chili powder
- 1 tablespoon of cumin
- 1 teaspoon of oregano
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 2 cans of diced tomatoes (with their juices)
- 2 cups of vegetable broth
- 2 cans of black beans (drained and rinsed)
- 2 cans of kidney beans (drained and rinsed)
- ¼ cup of chopped fresh cilantro
Instructions:
- In a large pot, heat the oil over medium-high heat. Add the onion, garlic, bell peppers, and carrots and cook, stirring occasionally, for about 15 minutes or until the onion is soft and translucent.
- Add the chili powder, cumin, oregano, salt, and pepper and cook, stirring, for another minute or until fragrant.
- Add the tomatoes, broth, black beans, and kidney beans and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes or until the chili is thick and the vegetables are tender.
- Stir in the cilantro and enjoy!
Serves: 8
Calories: 240 per serving
