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Detox Recipes Days 11-21

Broiled Salmon with Cucumbers

1 cup diced onions 1 tsp wheat free tamari sauce
1/2 cup cider vinegar 2 cucumbers, thinly sliced
4 cloves garlic, minced 1-1/2 lb salmon fillets
2 tsp peeled minced gingerroot 1 tsp olive oil

In a large nonstick frying pan over medium-high heat, combine the onions, vinegar, garlic, ginger and tamari sauce. Bring to a boil, stir and cook for 3 minutes. Remove from heat.
Add the cucumbers. Set aside to cool. Rub the salmon on both sides with the oil. Broil about 6 inches from the heat for 4 to 5 minutes per side, or until cooked through.

Chicken With Garlic & Vegetables

2 tsp. olive oil
2 tsp. unsalted organic butter
1-1/2 lbs. boneless skinless chicken breast halves
2 carrots, peeled and cut into thin strips
1 medium leek, washed, trimmed and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
2 cloves garlic, minced
2 tomatoes, crushed

Heat oil and butter in a large skillet over medium high heat. Sauté chicken breasts 4-5 minutes per side, turning occasionally, until chicken is opaque throughout. Transfer to a platter and keep warm. Add carrots to skillet and sauté over medium heat 1 minute. Add leek, bell pepper, and garlic and sauté another minute. Stir in tomatoes and any juices from platter. Simmer 2 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve vegetables over chicken. Makes 4 servings

Grilled Eggplant Slices

These eggplant slices will melt in your mouth.

1 large eggplant (about 1 1/4 pounds) 2 cloves garlic, minced
3 Tbsp extra virgin olive oil ¼ tsp sea salt
3 Tbsp balsamic vinegar Freshly ground black pepper

Preheat a gas grill to high. Slice eggplant 1/3- to 1/2-inch thick. In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper. Brush both sides of the eggplant slices with the mixture. Place eggplant on the preheated grill. If you wish to have nice grill lines, turn only once on each side. Grill eggplant slices 10 to 14 minutes.
Calories: 87; Fat: 7g; Carbohydrate: 7g; Protein: 1g
Grilled Salmon Pepper Steaks

6 (6-ounce) salmon steaks ¼ tsp salt
2/3 cup rice vinegar 1/8 tsp pepper
2 tablespoons fresh lemon juice 4 garlic cloves, minced
2 tablespoons Dijon mustard Olive Oil
1 tablespoon dark sesame oil ¼ tsp arrowroot

Sprinkle cracked pepper evenly over both sides of each salmon steak, and place steaks in a 13 x 9-inch baking dish. Combine vinegar and next 6 ingredients (vinegar through garlic) in a small bowl; stir well. Pour vinegar mixture over steaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.

Prepare grill. Remove steaks from dish, reserving marinade. Place steaks on grill rack coated with olive oil, and grill 5 minutes on each side, basting frequently with half of reserved marinade. Combine remaining half of marinade and arrowroot in a small saucepan; bring to a boil and cook 1-minute or until thickened, stirring constantly with a wire whisk. Spoon about 1 TBSP sauce over each steak. Yield: 6 servings. Calories 280 (48% from fat); fat 14.9g; protein 30.6g; carb 3.8g

Blackened Ahi Tuna

Make sure you buy the freshest possible sashimi grade tuna, and serve it rare or medium rare for the best flavor. Sear the fish in a cast-iron skillet, so that it is cooked on the outside, but still pink on the inside.

4 7-oz center cut ahi tuna filets ½ tsp fresh ginger root
1/2 oz each, sea salt, garlic powder, ½ tsp fresh garlic
paprika, onion powder ¼ cup white wine vinegar
1/4 oz each, black pepper, white pepper 1 dash fresh lime juice
1/8 oz each, cayenne pepper, thyme, oregano ¾ cup olive oil
3 Tbsp wasabi
3 fluid ounces water

Preheat cast iron skillet. Rub filets with Cajun Blackening Spice. Sear both sides (no butter or oil needed) until rare or medium/rare. Paint plate with Wasabi Vinegar. Cut filet into 2 triangular pieces; overlap.

To make Cajun Blackening Spice:
Combine salt, garlic powder, paprika, onion powder, black, white and cayenne pepper, thyme and oregano. Mix well.


To make Wasabi Vinaigrette:
Combine wasabi with water and put in blender. Add grated ginger, garlic, white wine vinegar and lime juice into the blender and drizzle in oil while on high speed. Adjust seasoning with salt and pepper. Calories: 507; Fat: 23g; % fat calories: 41%; Carbohydrate: 15g; Protein: 62g

Fantastic Halibut

Absolutely delicious! Start to marinate the fish at least two hours before you plan to serve it.

3 cloves garlic, minced 1 tsp pepper
1 Tbsp olive oil ¼ cup fresh lime juice
1/4 cup basil, fresh, chopped 1 ½ lbs halibut fillets or steaks
1 tsp sea salt

Combine all ingredients except for fish in a shallow dish large enough to hold the halibut. Place fish in the dish and marinate for at least two hours, turning once or twice. Remove fish from marinade and broil or grill for about 5 minutes on each side (10 minutes total per inch of thickness). Transfer fish to a serving dish. Heat remaining marinade in the microwave for one minute; then pour over fish. Serve while hot. Calories: 227; Total Fat: 7g; Protein: 36g; Carbohydrate: 3g

Roasted Chicken with Herbs

So easy and so fast. Serve with a vegetable or salad.

3 pounds broiler chicken, uncooked 1 Tbsp fresh sage (1 tsp dried)
3 cloves garlic, minced ½ tsp sea salt
1 Tbsp fresh thyme leaves (or 1 tsp dried) ½ tsp freshly ground pepper
1 Tbsp fresh rosemary leaves (or 1 tsp dried)

Preheat oven to 350°F (175°C). If using fresh herbs, remove leaves with stems and chop. Combine minced garlic, thyme, rosemary, sage, salt and pepper in a small bowl. Wash chicken under cold water, trim excess fat and pat dry with paper towels. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin. Place chicken in a shallow roasting pan coated with olive oil. Bake for about one hour. Cover loosely with cloth and let stand for 5–10 minutes before carving. Discard skin, carve and serve. Calories: 337; Total Fat: 23g; Protein: 29g; Carbohydrate: 1g


Simply Grilled Salmon Steaks

Salmon Steaks 1 TBSP. Melted butter (or ghee) 1 TBSP. Maple syrup

Prepare grill, medium high heat. Mesquite briquettes are nice for this recipe. Clean and dry salmon. Melt about a tablespoon of butter and add in an equal amount of maple syrup. Brush one side of salmon with this glaze and place on grill, glazed side down. Brush other side and flip once they are nicely charred. Cook until they flake easily with a fork but are still quite moist. A good accompaniment is sliced, glazed, grilled pineapple (cooked in the same way).

1 tsp Dijon mustard
¼ cup balsamic vinegar or lemon juice 1 clove garlic, minced
¼ cup water Herbs to taste

Measure ingredients into a jar with a tight-fitting lid. Shake vigorously or use a whisk.

Chilled Cucumber-Red Onion Salad

1 large cucumber Vinaigrette dressing (that you made)
1/8 to ¼ medium red onion, thinly sliced 1 TBSP chopped fresh dill or mint
1 plum tomato, thinly sliced, or 3-4 cherry tomatoes, halved

Peel the cucumbers, if desired, and thinly slice them. Place the slices in a salad bowl, along with the red onion and tomato. Sprinkle the dill or mint over the salad, then drizzle with the salad dressing and toss well. Cover the bowl and chill in the refrigerator for several hours for best taste. Serves 2. Recipe can be doubled or tripled.

Vegetable Soup

Sauté minced garlic and a chopped onion in a minimum of oil. Add 2 stalks of chopped celery and a diced green pepper. Add some vegetable broth (can purchase at Whole Foods), add some fresh herbs (cilantro, rosemary, etc.) and bring to a boil. Add vegetables of choice. Add delicate ones toward end (e.g., spinach, cabbage, etc.)

Salsa

2 large tomatoes 1 clove crushed garlic
2 chopped scallions 1 TBSP olive oil
2 TBSP chopped cilantro 1 tsp fresh lime juice

Combine all ingredients in a bowl. Can be used cold as dip or warm up as a sauce.



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