Sugar detox recipes/books

To be the most successful on the detox, you should have some great detox recipes to choose from. This will eliminate the boredom that often comes with having a limited ingredient diet. You can find recipes and meal plans in books such as; The 21 Day Sugar Detox: Bust Sugar and Carb Craving Naturally by Diane Sanfilippe, The Sugar Detox: Lose the Weight-Look and Feel Great by Brooke Alpert and Patricia Farris, and Sugar Detox by Filippa Salomonsson.

Effective Detox Recipes

Some sample recipes are as follows:


For breakfast -Sunny side up egg in avocado boat

detox recipes

1 avocado, halved
2 medium-sized pastured eggs
1/4 heirloom tomato
1 tablespoon of olive oil
basil, chiffonade
sea salt, to taste
freshly ground white pepper, to taste
cumin, to
crumble of goat cheese feta


Heat 1 tbsp of olive oil in a pan over medium heat. Crack two eggs, season with a little salt and pepper and cover for 2-3 minutes. Cook to your preference.
While eggs are cooking, slice open an avocado, spoon out 1-2 tbsp of avocado so an egg can fit in the hollow of the avocado. Slice tomatoes and place to the side of the plate.
Remove the egg with a solid metal spatula. Place gently in the avocado. Season with a little more salt, pepper and cumin.
Add basil on top of the eggs and the tomato. Crumble a little goat cheese feta on top.


For lunch -Avocado, tomato, crab and red veined sorrel salad

detox recipes

3 King crab legs
2 avocados, sliced
2 small heirloom tomatoes, cut in 1/8th slices
2 ounces red-veined sorrel
1 tablespoon extra virgin olive oil
1 lemon wedge, juiced
sea salt, to taste
white pepper, to taste


To prepare the crab legs: Set a steamer tray in a large pot and pour 1-2″ water inside to steam the crab. Bring to a boil. Lay crab legs into the steamer. Cover the pot and let steam for 5 minutes.
Remove the crab legs, crack the shells. Remove meat and let cool.
Place sliced avocados, tomatoes and crab on a plate. Dress with red-veined sorrel, olive oil, and a wedge of lemon.


For dinner -Lemon roasted ginger chicken

1 3 pound whole roasted chicken
2 1/2 Meyer lemons
1/4 cup lemon juice
2 tablespoons lemon zest
1 tablespoon extra virgin olive oil
3 cloves of garlic, mashed
2-3 tablespoons ginger
handful of rosemary (or thyme)
1 pound of carrots
sea salt, to taste
pepper, to taste


Preheat oven to 400°F.
Remove chicken, wash and place in a baking pan. Mix ¼ cup of lemon juice and lemon zest together with a few drizzles of olive oil, salt and pepper. Combine the mashed garlic. Next pulverize 2-3 tbsp of ginger and mix well. Pour over chicken.
Remove leaves from a handful of rosemary or thyme (both are delicious!) and place over chicken.
Roast in oven for 1 ½ hours
Separately prepare carrots by roasting them in the oven with a little olive oil, salt and pepper.