Spring is in the air and that vibe always brings about a good Spring cleaning in our home. Along with cleaning out the house I do love a good real food reset to help facilitate a detox within our bodies.
People often think a detox means picking up a detox pill package or a special tea. A healthy detox is all about resetting, resting and nourishing the body from the inside out. At the same time eliminating any toxins or foods that can hinder the body’s natural detoxification process.
It’s about adding in foods that nourish our body and our cells. In this recipe, broccoli works to help detoxify the body it has a high amount of fiber, which allows you to feel full and it also works to keep your blood sugar low and balance between meals. This super veg also contains antioxidants and phytonutrients, which improves the detox process in your body and helps to eliminate other toxins.
I am working on putting together a 7-21 day real food reset detox program that will be coming out at the end of the month so if you feel like you could use a reset keep an eye out for it.
This is one of the recipes that will be in the program, it’s quick and easy to make and feels like comfort food warming you from the inside out. A perfect dish to add into your Sunday meal prep, we like to individually portion in containers for a delish grab and go lunch.
Chicken Detox Stew
Makes: 5-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
2-4 boneless skinless chicken breast, cut into bite-sized cubes
1 tablespoon avocado oil (or coconut oil)
3 cloves garlic, minced
¼ yellow onion, diced
2 cups green cabbage, chopped
1 ½ cups broccoli, chopped
2 carrots, peeled and chopped
6 cups vegetable broth
1 teaspoon turmeric
1-2 tablespoons yellow curry
1 teaspoon cumin
garnish with fresh cilantro
- In a large pot over medium heat add oil, garlic, onion and chicken pieces. Stir frequently until chicken is cooked through, no longer pink in the middle.
- Add in cabbage, carrots and stir for another 5 minutes stirring frequently. Add in vegetables broth, turmeric, yellow curry, and cumin cook for 20 minutes until vegetables are fork tender.
- Serve warm and garnish with lots of fresh cilantro.
Note – can omit chicken and add 2 cups cooked chickpeas instead.
If you make this recipe I would love to hear what you think in the comments below or be sure to tag me in your creations over on the socials @pam_rocca.
As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,