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No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day
     

No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day

by Megan Gilmore
 

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From Everyday Detox author Megan Gilmore, powerhouse blogger behind Detoxinista.com, here are 100 quick-to-prepare, affordable, and delicious whole-food recipes that make it easy to follow a healthy lifestyle for you and your family every day.

In No Excuses Detox, Megan Gilmore presents a collection of satisfying,
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Overview

From Everyday Detox author Megan Gilmore, powerhouse blogger behind Detoxinista.com, here are 100 quick-to-prepare, affordable, and delicious whole-food recipes that make it easy to follow a healthy lifestyle for you and your family every day.

In No Excuses Detox, Megan Gilmore presents a collection of satisfying, family-friendly recipes developed with speed, convenience, and optimum digestion in mind. Because enjoying what you eat on a daily basis is crucial to maintaining health goals, these recipes for comfort food favorites--from Freezer Oat Waffles, Butternut Mac n’ Cheese, Quinoa Pizza, Loaded Nacho Dip, and Avocado Caesar Salad to Frosty Chocolate Shakes, No-Bake Brownie Bites, and Carrot Cake Cupcakes—taste just as good as their traditional counterparts, but are healthier versions packed with nutrients. Megan Gilmore sharply identifies many of the reasons people fail to stick to a healthy diet—too busy, budget conscious, cooking for picky eaters, concerns about taste or fullness, and more—addressing them head on and offering simple solutions. This beautifully packaged and artfully photographed book gives readers no excuse to not eat well year-round.

Editorial Reviews

From the Publisher
No Excuses Detox is full of delicious but healthy recipes that can be pulled together quickly for easy weeknight meals that the whole family will love.”
—DANIELLE WALKER, New York Times bestselling author of Against all Grain and Meals Made Simple

No Excuses Detox offers approachable, delicious, and easy-to-follow recipes to feed the whole family. There’s no shortage of recipes that will leave you feeling full, nourished, and most important, happy and satisfied! Megan Gilmore has masterfully turned indulgent classics into detox-friendly dishes—no excuses needed!”
—ALI MAFUCCI, New York Times bestselling author of Inspiralized and Inspiralize Everything

“Megan Gilmore’s No Excuses Detox is a happy antidote to the fad diets and conflicting information that make healthy eating feel so complicated these days. Her recipes are proof that simple food can be abundantly satisfying and flavorful, and her stress-free meal plans will help any home cook feel empowered to commit to a wholesome and nourishing lifestyle.”
—GENA HAMSHAW, author of Food52 Vegan and Choosing Raw

“Megan has a gift for creating recipes that are quick and simple, appetizing and nutritious all at once. Her practical advice and friendly, no-nonsense attitude will surely be of help to busy home cooks. I want to cook through this entire cookbook!”
—KATHRYNE TAYLOR, blogger at CookieandKate.com

Product Details

ISBN-13:
9780399579028
Publisher:
Potter/TenSpeed/Harmony
Publication date:
02/21/2017
Pages:
216
Sales rank:
45,127
Product dimensions:
7.40(w) x 8.40(h) x 1.00(d)

Related Subjects

Read an Excerpt

speedy black bean burgers
MAKES 6 TO 8 PATTIES | $0.53 TO $0.71 PER SERVING

The Quinoa & Mushroom Burgers in my first book have been a big hit with my readers, but they are a bit time-consuming to prepare, so this burger recipe is my speedy alternative! It’s loaded with fiber and protein from black beans and lots of flavorful veggies, to truly earn the name of a “veggie” burger. I prefer the texture of these burgers when they are pan-fried, but I bake them more often because you can finish cooking the whole batch in less than 30 minutes. Feel free to double this recipe and freeze the extras for a quick and easy weeknight meal.

1-1/2 cups cooked black beans (see page 78) or 1 (15-ounce) can, rinsed and drained
1 cup gluten-free rolled oats
1. teaspoons fine sea salt
1 carrot, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 red bell pepper, diced
1/4 red onion, diced
1/2 cup loosely packed fresh flat-leaf parsley, chopped
Coconut oil, for frying (optional)
6 to 8 high-quality buns or butter lettuce leaves
Your favorite toppings such as arugula, avocado, and red onion

Preheat the oven to 350°F (if you plan to bake them) and line a baking sheet with parchment paper.

2 In the bowl of a large food processor fitted with an “S” blade, combine the beans, oats, salt, carrot, cumin, chili powder, garlic powder, bell pepper, onion, and parsley and process until a uniform mixture that sticks together is created. The mix shouldn’t be supersmooth and may even resemble the texture of ground beef.

3 Use a 1 ⁄3-cup measure to scoop the burger mixture and use your hands to press into patties about . inch thick, making 6 to 8 evenly sized patties. Arrange in a single layer on the prepared baking sheet.

4
To bake: Bake for 15 minutes, then gently flip with a spatula and bake for 10 minutes more. The patties are done when the outside is dry and crisp, but the inside is still tender. 

5
To pan-fry: Heat a small amount of coconut oil in a cast-iron skillet over medium heat and place a patty in the center of the pan. Cook for 4 to 5 minutes, until the spatula easily slides under a crisp side, then flip and cook the other side for another 4 to 5 minutes. Repeat with the remaining patties, greasing the pan as needed to prevent sticking.

6
Serve warm with toppings on a bun or in a lettuce wrap. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months. (Be sure to place parchment paper between each patty to prevent sticking.) To reheat, simply heat the burgers in a skillet on both sides until the centers are warm.

Meet the Author

MEGAN GILMORE is the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible, and the author of Everyday Detox. A certified health coach and certified nutritionist consultant, she trained at the Institute for Integrative Nutrition and NHI College.

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