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25 Detox-Approved Recipes for your Slim By Nature Transformation!

SLIM BY NATURE BLOG

25 Detox-Approved Recipes for your Slim By Nature Transformation!

In a world where we are constantly bombarded with tempting processed treats and indulgences, it's no wonder that we find ourselves yearning for a reset every now and then. Whether you've decided to embark on a journey towards a healthier lifestyle or you simply crave a break from the daily grind of processed foods, our Slim By Nature Detox programs are the perfect holistic catalyst for transformation and achieving your goals! 

 

At Slim By Nature, we’ve been listening to you! We understand that embarking on this journey can sometimes leave you wondering, "What can I eat?" The quest for delectable yet detox-approved recipes does not have to feel like a chore or daunting task. We've got your back! 

 

We're thrilled to introduce you to our treasure trove of culinary delights designed to seamlessly complement your Slim By Nature Detox program! These 25 recipes have been developed and hand-picked by our SBN nutritionist. They are a symphony of flavours, offering a palate-pleasing range of options to kickstart your detox journey. 

 

Whether you're a seasoned detox enthusiast or a newcomer seeking inspiration, these recipes are bound to tantalize your taste buds and keep your commitment to healthy living on track!

 

From vibrant salads bursting with fresh ingredients to soul-warming dishes that embrace wholesome goodness, our collection covers it all. Weather are a meat eater, pescatarian, vegetarian, vegan, or gluten-free, get ready to explore a world of detox-approved dishes that will make you forget about unhealthy cravings and instead focus on nourishing your body from the inside out.

 

So, if you've ever wondered how to keep your detox diet exciting and satisfying, look no further. Join us on this culinary adventure as we unveil 25 of our favourite, delicious, and varied detox-approved recipes. It's time to savour the flavours of wellness and embark on a Slim By Nature transformation that your taste buds will thank you for. Let's dive in and discover the delectable world of detox together!

CONTENT

These recipes are organised into protein options:

 

CHICKEN

Chicken And Caramelised Onion ‘pizza’

Pan Sheet Honey Soy Garlic Chicken And Brussels Sprouts

Chicken Cauliflower ‘Pot Pie’ With Side Salad

 

TURKEY

BBQ Turkey Burgers

Detox Nachos

 

BEEF

Slendier Spaghetti Bolognese

Thai Beef Salad

Steak and Mash

Mexican Stuffed Capsicum

 

SEAFOOD

Fish Tacos

Garlic Prawn Pasta

Mango Salmon Beetroot Tartare

 

EGG AND CHEESE

Pumpkin and Caramelised Onion Frittata

Omenyaki (Japanese Pancake)

Stuffed Mushroom

Zucchini Ricotta Pizza

Haloumi Burger

 

TOFU & TEMPEH

Pumpkin Tofu Curry

Tofu Ramen

Classic Broccoli Tempeh Stir Fry

 

LEGUMES & GRAINS

Chickpea Salad Sandwich

Lentil and Spinach Dahl

Mushroom Risotto

 

PLANTWELL PROTEIN POWDER

Choc Strawberry Smoothie Bowl

‘Forest Green’ Protein shake

RECIPES:

CHICKEN

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Chicken and Caramelised Onion ‘Pizza’: 

INGREDIENTS:

-100g chicken

-125g fresh tomatoes

-25g low-carb wrap

-Sugar-free maple syrup

-Nuilife teriyaki sauce. 

 

INSTRUCTIONS:

  1. Cook your chicken in a pan with a dash of vegetable broth or water. 
  2. Set chicken aside and caramelise your onions in leftover broth/water with sugar-free maple syrup until slightly soft and translucent.
  3. Air fry or grill low-carb wrap until slightly crispy to serve as your pizza base
  4. Blend, cook and reduce fresh tomatoes with SBN Sunday Roast Seasoning to make your pizza sauce
  5. Top your pizza with the sauce, chicken caramelised onions and Nuilife teriyaki sauce.  
  6. Enjoy! 

 

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Pan Sheet Honey Soy Garlic Chicken and Brussels Sprouts:

INGREDIENTS:

-100g Chicken

-125g Brussels Sprouts

-Red onion, sliced

-Marion Honey Soy Garlic Marinade

-A Dash of Lemon Juice

-1tsp Vegetable stock

 

INSTRUCTIONS:

  1. To make the marinade; combine lemon juice, vegetable stock and Marion Honey Soy Garlic Marinade. 
  2. Toss the chicken, red onion and brussels sprouts with marinade until evenly coated
  3. Spread onto a baking tray lined with baking paper, and bake at 180 degrees for about 25 minutes or until done.
  4. Enjoy! 
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Chicken Cauliflower ‘Pot Pie’ with side salad: 

INGREDIENTS:

-100g chicken

-125g cauliflower (chopped into florets)

-Garlic (crushed fresh or minced)

-1 Slice Sourdough bread

-Chopped lettuce, red onion, and cucumber

-Balsamic Dressing (Praise Fat-Free Less Sugar)

 INSTRUCTIONS:

  1. Flatten sourdough and place into 1-2 muffin tins to act as your pie pastry base (cut as needed, saving any extras to act as the top). Grill or air fry until slightly golden
  2. ‘Sauté’ (in water rather than oil) diced onion, chicken, cauliflower florets and garlic. Cook for about 3-5 minutes until the garlic starts to soften.  
  3. Stir in salt, pepper, SBN Sunday roast seasoning, a splash of almond milk, bone broth, and water as needed. Whisk until well combined, then simmer over medium-low heat until thick enough to coat the back of a spoon (8–10 minutes). 
  4. Remove from the heat and pour into your sourdough pie moulds. Top with any additional bread then grill or air fry briefly until the top becomes golden
  5. Serve with your side salad (combine lettuce, cucumber red onion and Praise fat-free less sugar balsamic dressing) and enjoy! 

 

TURKEY:

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BBQ Turkey Burgers: 

INGREDIENTS:

-100g lean turkey mince

-125g tomatoes (sliced)

-Pickles

-Sliced onion

-Chopped spring onion

-Sugar-Free Maple syrup

-Mingle BBQ Sauce

-Coconut aminos

-Garlic

-1tsp mustard

-Lettuce leaves

INSTRUCTIONS:

  1. Caramelise onions in a pan with sugar-free maple syrup and a dash of water until slightly translucent and fragrant
  2. Mix lean turkey mince with coconut aminos, mustard, ginger, spring onion and coriander. Form into patties and cook in the air fryer for about 6 minutes, then flip and cook for another 3-6 minutes until cone
  3. Layer your burger onto a lettuce ‘bun’ with caramelised onions, sliced tomato and mingle BBQ Sauce
  4. Serve and enjoy!
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Detox Nachos:

INGREDIENTS:

-100g turkey mince

-125g capsicum (chopped)

-25g low-carb wrap 

-Garlic

-Mingle Mexican Seasoning

-Nandos peri peri sauce

-Cucumber (chopped)

-Coriander

-Jalapenos (chopped)

-Lime juice

-Spring onions (chopped)

-Salt to taste

 

INSTRUCTIONS:

  1. Chop 1 low-carb wrap to look like corn chips. Grill or air fry until crispy. 
  2. Cook onion, garlic, Mingle Mexican Spice mix, turkey mince and half the capsicum in a pan with water, cumin, and a dash of coconut aminos. 
  3. Layer your ‘corn chips’ on a bed of lettuce, then top with cooked mince and capsicum salsa (combine the rest of your capsicum, red onion, chopped cucumber, coriander, chopped jalapeno, lime juice and salt). 
  4. Top with fresh coriander, spring onion and Nandos peri peri sauce. 
  5. Enjoy!

 

BEEF:

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Slendier spaghetti bolognese: 

INGREDIENTS:

-100g beef mince

-125g tomatoes or cherry tomatoes

-Diced onions

-Beef broth (optional)

-SBN Sunday roast blend 

-1 serving slendier noodles

-Salt and pepper to taste

INSTRUCTIONS:

1. Saute your diced onions in a pan in a splash of beef broth or water until slightly translucent and fragrant, then add your beef mince.

2. Blend your tomatoes, then add to the pan with your onion, beef and SBN Sunday roast seasoning. Allow the tomatoes to reduce and the beef to cook

3. Once cooked, mix with your serving of slendier noodles. Enjoy!

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Thai Beef Salad:

INGREDIENTS:

-100g Beef

-Chopped lettuce

-Sliced cucumber

-125g cherry tomatoes

-Sliced red onion

-Nuilife fish sauce

-Coconut aminos

-Sugar-free maple syrup

-Coriander and mint

-Garlic, cinger, chilli

-Thai basil and kaffir lime leaves (optional)

 

INSTRUCTIONS:

  1. Cook your beef as you please
  2. Create your salad dressing by mixing fish sauce, coconut aminos maply syrup herbs and spices, then combine with lettuce, red onion, cherry tomatoes and cucumber
  3. Layer your cooked beef on top and enjoy! 
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Steak and Mash:

INGREDIENTS:

-100g steak

-125g cauliflower

-50ml milk of choice (optional)

-Salt and pepper to taste

INSTRUCTIONS:

  1. Dice and boil your cauliflower in shallow water until it is soft and the water has evaporated. Mash the cauliflower, adding salt, pepper and additional water or milk until your desired texture is achieved.
  2. Serve your steak and mash on a plate and enjoy!

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Mexican Stuffed Capsicum:

INGREDIENTS:

-100g beef mince

-125g capsicum, halved and insides removed. 

-Diced onion

-Bone broth (optional)

-SBN Southern BBQ spice mix or Mingle Mexican spices

-Lite mayo

-Nandos Peri Peri Sauce

-Lime juice

-Coriander

 

INSTRUCTIONS:

  1. Grill or air fry your capsicum halves for about 10-15 minutes, then use a paper towel to absorb any excess water
  2. Saute onion, garlic and beef mince in bone broth or water until cooked. Stir through Lite mayo, nandos peri peri sauce, lime juice and mexican spice mix, then scoop into your capsicum halves. 
  3. Grill or air fry your stuffed capsicums for a further few minutes. 
  4. Top with coriander and optional Peri Peri sauce or other savoury seasoning of choice, and enjoy! 

SEAFOOD:

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Fish Tacos: 

INGREDIENTS:

-100g whiting or fish of choice (raw reight)

-125g finely sliced cabbage (red and/or green)

-Finely sliced lettuce

-Spring onion chopped 

-Lite mayo

-Coconut aminos

-Cumin

-Fresh coriander

-Lettuce cups or 25g low-carb wrap

-Optional toppings (lemon/lime juice, fresh coriander and/or more lite mayo or nandos peri peri)

 

INSTRUCTIONS:

  1. Steam your fish
  2. Make your slaw by combining cabbage, finely sliced lettuce, spring onion, lite mayo, coconut aminos, cumin and coriander.
  3. Layer your steamed fish into your lettuce cup or low-carb wrap, then top with your slaw, drizzle on some optional toppings (lemon/lime, fresh coriander and/or more lite mayo or nandos peri peri) and enjoy! 
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Garlic Shrimp Pasta: 

INGREDIENTS:

-100g Shrimp (raw weight)

-125g cherry tomatoes, halved

-Garlic

-Vegetable broth

-Fresh coriander

-1 serving slendier noodles

 

INSTRUCTIONS:

  1. Statue your shrimp and garlic in a dash of vegetable broth for a few minutes each side.
  2. Toss with tomatoes, then mix through your slendier noodles and serve with fresh coriander. Enjoy!

 

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Mango Salmon Beetroot Tartare: 

INGREDIENTS:

-100g sashimi salmon, diced into small cubes

-125g beetroot (raw weight, boiled and cooled)

-Cucumber, diced

-100g mango, diced

-Salt and pepper

-Parsley and coriander

-Spring onion

-Mustard

-Dash of lemon juice

-Optional topping: Capers

INSTRUCTIONS:

  1. For the Salmon Tartare, combine diced cucumber, mango, salt, pepper, parsley, coriander, spring onion, mustard and lemon juice in a in a bowl with salt, pepper, parsley, coriander, ginger, spring onion, mustard, and a dash of lemon juice.
  2. Scoop into a 6-8cm ring mould, then layer in cubed beetroot into a layer then a salmon layer on top.
  3. Carefully remove the mould, sprinkle with your optional capers, and enjoy!

EGG AND CHEESE:

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Pumpkin and Caramelised Onion Frittata: 

INGREDIENTS:

-125g pumpkin (raw weight)

-2 eggs

-Onion, diced

-Sugar-fre maple syrup

-1 ryevita, blended/ crushed into a flour consistency

-Salt, pepper rosemary and smoked paprika (optional)

 

INSTRUCTIONS:

  1. Steam/grill/airfryer diced pumpkin until slightly soft.
  2. Cook diced onion in a pan with water and sugar free maple syrup until caramelised.
  3. Mix pumpkin, eggs, onion, ryevita, rosemary, smoked paprika, salt and pepper until well combined.
  4. Pour into a making dish and cook at 180 fod 15-25 minutes until firm
  5. Serve with your side salad (chopped lettuce, red onion, cubed cucumber and approved savoury seasonin of choice) and enjoy!
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Okonomiyaki (Japanese pancake):

INGREDIENTS:

-125g finely sliced cabbage

-2 eggs

-1 ryevita, blended/ crushed into a flour consistency

-Diced red onion

-Chopped spring onion

-Ginger

-Topping sauce: Lite mayo, sugar free maps syrup, coconut aminos

-Optional topping: Shredded nori sheets

 

INSTRUCTIONS:

  1. Whisk crushed ryvita with 2 eggs, salt and pepper in a bowl until smooth. 
  2. Mix in ginger (fresh grated, minced or dry), diced red onion, spring onion and chopped cabbage. 
  3. Form into Okonomiyaki (a similar shape/size to a burger patty). Cook in a non-stick pan, air fryer or grill until brown & cooked through.
  4. Top with sauce (lite mayo, coconut aminos and sugar free maple syrup), optional shredded nori sheets, and serve with an optional side salad (lettuce, cucumber, onion, approved savoury seasoning of choice) and enjoy
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Stuffed Mushroom: 

INGREDIENTS:

-125g mushroom (flat or button, de-stemmed)

-½ cup cottage cheese

-Chopped spring onion

-Parsley, thyme, coriander

-Salt and pepper

 

INSTRUCTIONS:

  1. Grill or air fry your mushrooms for 5 minutes until slightly soft
  2. Mix your cottage cheese with spring onion, herbs, salt and pepper, then spoon into your mushrooms
  3. Cook in the air fryer or grill for a few more minutes
  4. Top with fresh parsley and serve with an optional unlimited side salad (lettuce, cucumber, onion, approved savoury seasoning of choice). Enjoy!

 

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Zucchini Ricotta Pizza:

INGREDIENTS:

-25g low-carb wrap

-125g zucchini

-½ Cup Ricotta

-Garlic

-A dash of lemon juice

-Red onion, finely sliced

-Salt and pepper to taste

 

INSTRUCTIONS:

  1. Grill your low-carb wrap until slightly crispy to become your ‘pizza base’
  2. Chop your zucchini into thin circles and grill or air fry until slightly soft
  3. Mix your ricotta with garlic, salt, pepper and a dash of lamon juice then spread over your pizza base
  4. Top with grilled zucchini and red onion, bake for a further few minutes, then serve and enjoy!
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Haloumi Burger:

INGREDIENTS:

-50g low fat haloium (not marinated)

-125g tomato, sliced

-Red onion, chopped

-Mingle sweet chilli sauce

-Lite mayo

-Salt and pepper to taste

 

INSTRUCTIONS:

  1. Cook your low-fat haloumi in the air fryer or grill.

2. Layer into a lettuce wrap with sliced tomato, chopped red onion, lite sweet chilli sauce and lite mayo.

3. Enjoy!

 

TOFU & TEMPEH:

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Pumpkin Tofu Curry:

INGREDIENTS:

-125g pumpkin, diced

-100g tofu, diced

-Onion, diced

-Sugar-free maple syrup

-Vegetable stock

-SBN Durban curry blend or mingle curry blend

-Salt and pepper to taste

 

INSTRUCTIONS:

  1. Saute onion and garlic in a pan (in water and a dash of sugar-free maple syrup), then add 100g diced tofu once brown.
  2. Grill, bake or boil diced pumpkin until soft on the inside, then toss through the pan with SBN Durban Curry blend, vegetable stock, herbs, spices, and water until desired texture is reached.
  3. Serve and enjoy!

 

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Tofu Ramen: 

INGREDIENTS:

-100g tofu, diced

-125g mushrooms, sliced

-Onion, chopped

-Garlic

-Sugar-free maple syrup

-Vegetable broth

-SBN Pennybun salt

-Niuilife coconut aminos

-Spring onion, chopped

-Fresh coriander

-1 serving slendier noodles

 

INSTRUCTIONS:

  1. To make the broth: Cook onion and garlic in the pan with water and sugar free maple syrup until soft and slightly caramelised. Once the onion is slightly translucent, then blend with veggie stock, SBN Pennybun salt, nuilife coconut aminos, and water until well combined. 
  2. Cook tofu and mushrooms in the pan with water and coconut aminos. 
  3. Once cooked, mix in the broth and serve with 1 serve of slendier noodles in a bowl. 4. Top with fresh spring onion and coriander, serve and enjoy!
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Classic Broccoli Tempeh Stir Fry: 

INGREDIENTS:

-100g tofu, diced

-125g mushrooms, sliced

-Onion, chopped

-Garlic

-Sugar-free maple syrup

-Vegetable broth

-SBN Pennybun salt

-Niuilife coconut aminos

-Spring onion, chopped

-Fresh coriander

-1 serving slendier noodles

 

INSTRUCTIONS:

  1. To make the broth: Cook onion and garlic in the pan with water and sugar free maple syrup until soft and slightly caramelised. Once the onion is slightly translucent, then blend with veggie stock, SBN Pennybun salt, nuilife coconut aminos, and water until well combined. 
  2. Cook tofu and mushrooms in the pan with water and coconut aminos. 
  3. Once cooked, mix in the broth and serve with 1 serve of slendier noodles in a bowl. 4. Top with fresh spring onion and coriander, serve and enjoy!

LEGUMES & GRAINS:

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Chickpea Salad Sandwich: 

INGREDIENTS:

-100g chickpeas (canned/ cooked, rinsed and drained)

-125g tomato, sliced

-Celery, finely diced

-Lite mayo

-SBN Chicken salt

-Spring onion, chopped

-Fresh coriander

-1 slice of sourdough or lettuce wraps

 

INSTRUCTIONS:

  1. Mash your chickpeas in a bowl with lite mayo, SBN chicken salt, spring onion, and coriander, then mix through your diced clery. 
  2. Layer your mashed chickpea salad onto your sourdough bread or lettuce wraps with sliced tomato and enjoy!

 

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Lentil and Spinach Dahl: 

INGREDIENTS:

-100g lentils (canned/ cooked, rinsed and drained)

-125g spinach

-Onion, diced

-Garlic and ginger

-Vegetable broth

-Fennel seeds, mustard seeds, cumin seeds, garam masala and dried fenugreek leaves

-1 slice sourdough bread or 25g low carb wrap

-Coriander to serve

 

INSTRUCTIONS:

  1. Saute onion, garlic and a small amount of ginger in a dash of vegetable broth or water until soft. Mix in vegetable broth and your herbs and spices. 
  2. Add spinach and a dash of water and allow the spinach to wilt. Add lentils and leave to simmer to allow the flavours to infuse. 
  3. Top with fresh coriander and serve with a slice of sourdough toast or a low carb wrap (as the ‘roti’) and enjoy!
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Mushroom Risotto: 

INGREDIENTS:

-100g brown rice (cooked weight)

-125g mushrooms, sliced

-Onion, diced

-SBN Pennybun salt

-Vegetable broth

-Chives, chopped

 

INSTRUCTIONS:

  1. Saute onion in the pan with a dash of vegetable broth or water until slightly translucent and fragrant. Then stir in your mushrooms and cook until soft. 
  2. Mix through your cooked brown rice, and serve in a bowl topped with chopped chives. Enjoy! 

PLANTWELL PROTEIN POWDER:

For more Plantwell Protein Receipes, please see our Plantwell Receipe Pack
PLANTWELL RECEIPE PACK
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Choc Strawberry Smoothie Bowl:

INGREDIENTS:

-2 scoops SBN PlantWell Protein Powder

-150g frozen strawberries

-Sugar-free maple syrup

-Ice and water

-2 plain grissini

 

INSTRUCTIONS:

  1. Blend all ingredients until thick and creamy, slowly adding water as needed to help blend.
  2. Scoop into a bowl and top with crushed grissini as your ‘granola’. Enjoy!
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‘Forest Green’ Protein Shake: 

INGREDIENTS:

-2 scoops SBN PlantWell Chocolate Protein powder

-125g silverbeet, kale or spinach

-Half a frozen banana

-Water and ice

-A pinch of salt

-Optional erythritol, stevia or sugar-free maple syrup

 

INSTRUCTIONS:

1. Simply add all ingredients to your blender, process until smooth, and enjoy!

 

Enjoy These Delicious Reciepes

WE HOPE YOU LOVE THESE DETOX-APPROVED SBN RECIPES! Be sure to share your recreations with us through Instagram, Facebook or via email- we can't wait to see!

With love,

SBN Angels xx

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