Weight loss starts with a healthy immune system. Basically, if our body has less work to do-- not having to fight the crimes of our sugar binges--it can focus more on the good stuff like detoxing and burning calories! This makes our body’s defenses stronger, including our metabolism! That’s why we need generous doses of daily greens and fresh proteins to boost our immune system. I’ve been experimenting with a bunch of delicious recipes that focus on clean, nutrient-rich foods. Here’s the ones I’m recommending.
Sweet organic chicken with cinnamon
Ready 1 hr 25 min
3-4 organic chicken breasts
pink himalayan salt (the best!)
freshly ground black pepper
2 teaspoon ground cinnamon
1 cup water
1 cup organic maple syrup
1 lemon, juiced
2 chile peppers, chopped
Preheat oven to 375 degrees F (190 degrees C)
Sprinkle chicken halves with salt, pepper and cinnamon (high in antioxidants). Put chicken in a roasting pan; pour water into pan to keep it moist and juicy.
Roast chicken for 30 minutes.
Whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. Pour any remaining maple syrup mixture into the pan.
Cook chicken for 30 to 40 more minutes and viola! Take a pic.
Coconut broccoli soup
Ready in 1 hr
Olive oil
1 pound of organic broccoli
1 sweet onion
1 cup of cauliflower
5 cups of chicken broth
½ cup of coconut milk (tons of health benefits *see Dr. Axe) or as desired
2 tablespoons onion powder
Salt and pepper to taste
Agave syrup to taste
In a pan, heat up olive oil and then toss in broccoli and cauliflower and cook for 15 min; then mix in onions, onion powder, salt and pepper-- let cook (another 15 min).
Remove veggies and place into pot with salted chicken broth and boil on high for 30 min.
Use a hand-held blender to puree the veggies into liquid. Blend for less time if you prefer a chunky texture.
Add coconut milk and agave syrup until you reach the desired sweetness. Finish with salt and pepper to taste.
Roasted garlic cauliflower
Ready in 40 min
2 tablespoons minced garlic ( use fresh garlic for added nutrition)
3 tablespoons olive oil
1 large head cauliflower, separated into florettes
salt and black pepper to taste
parsley to taste