Quinoa Mushroom Burgers, Roasted Vegetable Salad with Shallot Vinaigrette, and Strawberry Basil Blast from EVERYDAY DETOX by Megan Gilmore

Most diets and cleanses have all-or-nothing rules that encourage unhealthy cycles of intense restriction followed by inevitable bingeing. In Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally , nutritionist and blogger Megan Gilmore shares 100 delicious, properly combined recipes that will leave you feeling satisfied and well nourished while promoting weight loss and improving digestion and sleep.

EverydayDetoxCoverBecause the recipes were developed with digestion mechanics in mind, detoxers won’t feel bloated or uncomfortable after eating. And crowd-pleasing recipes for every meal of the day—such as Banana Coconut Muffins, Chocolate Chia Shake, Broccoli Cheese Soup, Mediterranean Chopped Salad, Skillet Fish Tacos, Cauliflower Flatbread Pizza, and Peppermint Fudge Bars—are packed with all-natural, whole-foods ingredients designed to stave off feelings of deprivation. With helpful information on how to stock your detox-friendly kitchen plus a handy food-combining cheat sheet that demystifies this cutting-edge health principle, Everyday Detox makes it easy to start eating this way today.

Horizontal RuleReprinted with permission from Everyday Detox, by Megan Gilmore. Copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Nicole Franzen. You can purchase Everyday Detox at your local bookshop or through our affiliate links with IndieBound or Amazon.

Horizontal RuleQUINOA MUSHROOM BURGERS

Serves 4

These burgers may be vegetarian, but they’re still a good source of protein thanks to the addition of quinoa. This gluten-free pseudograin is a complete source of protein, containing all nine essential amino acids. But unlike meat, it also packs a hefty dose of fiber with each serving (almost twice as much fiber as most grains!). While many veggie burgers use flour as a binder, this recipe calls for whole cooked quinoa, which won’t spike your insulin levels the way flour can. Since these simple burgers are starch-based, you can enjoy them on your favorite bun or lettuce wrap, along with a side of Seasoned Sweet Potato Home Fries (see Everyday Detox ) for a satisfying, yet easily digested meal.

QuinoaMushroomBurgersIngredients:

  • 8 ounces mushrooms, sliced 
  • 2 carrots, chopped 
  • 3 celery stalks, chopped 
  • ½ cup quinoa 
  • 1 cup water 
  • 1 teaspoon coconut oil 
  • ½ yellow onion, chopped 
  • 2 cloves garlic, minced 
  • 1 teaspoon ground cumin 
  • 1 teaspoon chili powder 
  • 1 teaspoon sea salt
  1. Preheat the oven to 350ºF and line a large rimmed baking sheet with parchment paper.
  2. Arrange the mushrooms, carrots, and celery in a single layer on the lined baking sheet and place in the oven to dry-roast for 30 minutes.
  3. In the meantime, place the quinoa in a small saucepan and cover with the water. Bring to a boil, then cover, lower the heat, and cook for 15 minutes, until all of the water has been absorbed. Remove from the heat and set aside.
  4. Melt the coconut oil in a skillet over medium heat and sauté the onion and garlic until tender, 8 to 10 minutes.
  5. Transfer the cooked onion and garlic, roasted vegetables, and cooked quinoa to a large food processor fitted with an “S” blade. Add the cumin, chili powder, and salt and process until a uniform mixture is created. It should be sticky enough to easily form burger patties. When in doubt, err on the side of overprocessing this mixture, as it needs to be very sticky in order to not fall apart when baked.
  6. Divide the mixture into 4 servings (about ½ cup each) and use your hands to shape patties that are ½ inch thick. Arrange them on the lined baking sheet and bake for 30 minutes. Remove from the oven and use a spatula to carefully flip them over (they will be delicate) and then return to the oven to bake for an additional 15 minutes. The burgers are done when the outside is crisp, but the inside is still tender. Serve warm.

ROASTED VEGETABLE SALAD WITH SHALLOT VINAIGRETTE

Serves 4

This salad is hearty enough to be served as a meal, thanks to a topping of warm roasted vegetables and creamy avocado. Because fresh artichokes can be tricky to work with, using frozen artichoke hearts will make things easier, without the preservatives found in the canned variety. Tender asparagus spears and meaty artichoke hearts add the perfect texture over crisp romaine lettuce, but feel free to use any other vegetables that may be in season. The result is delicious even when chilled, so you may want to prepare extra roasted vegetables to serve over your salads all week long.RoastedVegetableSalad

RoastedVegetableSaladRoastedVegetableSaladRoastedVegetableSaladRoastedVegetableSaladRoastedVegetableSaladScreen Shot 2015-06-16 at 10.17.01 PMIngredients:

  • 1 pound asparagus spears, cut into 1 ½-inch pieces 
  • 12 ounces frozen artichoke hearts, thawed (about 2 ½ cups) 
  • 3 Roma tomatoes, sliced ½ inch thick 
  • 2 tablespoons melted coconut oil 
  • Sea salt 
  • 2 heads romaine lettuce, chopped 
  • 1 Roasted Red Bell Pepper (see Everyday Detox), chopped 
  • 1 ripe avocado, pitted and chopped 

Shallot Vinaigrette:

  • 2 tablespoons raw apple cider vinegar 
  • 1 tablespoon finely minced shallot 
  • 2 tablespoons maple syrup 
  • 1⁄ cup extra-virgin olive oil 
  • 2 tablespoons water 
  • 2 teaspoons Dijon mustard 
  • 1 clove garlic, minced
  1. Preheat the oven to 350ºF and line two rimmed baking sheets with parchment paper.
  2. Combine the asparagus, artichoke hearts, and sliced tomatoes in a large bowl and toss with the melted coconut oil. Arrange the vegetables in a single layer on the lined baking sheets, sprinkle with sea salt, and roast in the oven until tender, about 30 minutes. Remove from the oven and allow the vegetables to cool slightly.
  3. Prepare the vinaigrette: Combine the vinaigrette ingredients in a high-speed blender and blend until completely smooth. Set aside.
  4. Place the chopped romaine in a large serving bowl and top with the warm roasted vegetables, roasted pepper, and chopped avocado. Pour the dressing over the top and toss well to coat. Serve immediately.

Make it omnivore-friendly: Omit the avocado and add a serving of high-quality cooked meat, fish, or goat cheese on top of this salad instead.

STRAWBERRY BASIL BLAST

Serves 1

Fresh basil enhances the naturally sweet flavor of strawberries in this tasty shake, which is loaded with antioxidants that may help improve blood sugar regulation and reduce inflammation in the body. The addition of avocado provides a creamy texture and helps the body absorb fat-soluble vitamins, making for a truly satiating shake. This unexpected flavor combination may soon become one of your favorite morning drinks.

StrawberryBasilBlastIngredients:

  • 1 ½ cups whole frozen strawberries (about 6 ounces)
  • 1 cup Homemade Almond Milk (see Everyday Detox)
  • 1 tablespoon fresh minced basil
  • ¼ small ripe avocado, pitted
  • 3 soft Medjool dates, pitted
  • 1 tablespoon freshly squeezed lemon juice

Combine all of the ingredients in a high-speed blender and blend until completely smooth and creamy. Serve immediately.

Note: When making green smoothies without a high-speed blender, blend together the leafy greens and liquid first, to help break down the greens completely, then add in the rest of the ingredients and blend again. The smoother you can blend these drinks, the more enjoyable they will be!

Horizontal RuleMeganGilmoreMegan Gilmore is the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible. Though she wasn’t raised as a healthy eater, Megan credits her former junk food habits—and a penchant for baking—in helping her re-create healthy favorites using whole-foods ingredients, without sacrificing taste or texture. Megan is a certified nutritionist consultant and health coach, and her recipes have been featured in The Guardian as well as Shape and Clean Eating magazines. She lives in Los Angeles, California, with her husband and son.

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