25 Detox-Approved SEAFOOD Recipes for your Slim By Nature Transformation!
Picture vibrant summer days frolicking in the seasonal glow, and heart-warming festive gatherings, all complemented by the freshest catch and the finest Slim By Nature Detox-Approved recipes.
Embark on a journey with us as we dive into the refreshing and delicious realm of seafood—a bounty of flavours that will tantalise your pallet while also seamlessly aligning with your detox journey!
We are thrilled to present a feast for your taste buds and a celebration for your well-being with "25 Detox-Approved Seafood Recipes."
If you are wondering how to keep your detox journey both exciting and satisfying, look no further! Our curated collection of 25 seafood recipes has been developed by our in-house Nutritionist to add a burst of flavour, variety, and nutritional abundance to your detox adventure. Each dish is a harmonious blend of taste and health, ensuring that you savour every moment while staying true to your commitment to your detox journey
From succulent seafood salads that capture the essence of summer freshness, to soul-soothing soups & pasta, and revitalising festive delights to elevate your festive season gatherings, our recipes promise a symphony of flavours that redefine detox cuisine.
Whether you're a seasoned detox enthusiast or just starting, these recipes offer a culinary voyage that brings joy to your taste buds and confidence in your commitment to wellness. Here at Slim By Nature, it's not just about detox; it's about infusing your journey with the richness of flavor, the vibrancy of summer, and the joy of festive celebrations.
Join us in this culinary exploration as we unlock the potential of 25 seafood recipes that make detox a delectable experience—one that nourishes both your body and your taste buds. Let the flavours of health and variety guide you on a Slim By Nature adventure like never before!
TABLE OF CONTENTS:
| Salmon |
SALMON SUSHI SALMON AND APPLE SLAW SALAD ONE TRAY BAKED SALMON AND ASPARAGUS TERIYAKI SALMON ZOODLES |
| White Fish |
COCONUT FISH AND CAULIFLOWER CURRY FISH AND CHIPS FISH PIE |
| Tinned Tuna |
TUNA ZICCHINI FRITTERS TUNA SALAD SANDWICH TUNA STUFFED EGGPLANT |
| Prawns/ Shrimp |
BANG BANG SHRIMP ZOODLES SPICY PRAWN AND ZOODLE SOUP CREAMY GREEN PRAWN PASTA HONEY SOY SHRIMP PIZZA CAULIFLOWER PRAWN RISOTTO TOM YUM SOUP |
| Calamari and Scallops |
SALT AND PEPPER CALAMARI CREAMY SCALLOP PASTA GRILLED SCALLOPS WITH CAULIFLOWER, PEACH AND SWEET CHILLI MASH SCALLOP AND GINGER MUSHROOM SOUP |
| Crab, Crayfish and Clams |
CRAB CAKES DETOX CLAM CHOWDER CRAB BRUSCHETTA CRAB LINGUINI LOBSTER WITH ZUCCHINI FRIES AND ‘HONEY DIJON’ SALAD |
Salmon:
SALMON SUSHI:
INGREDIENTS:
-125g cauliflower
-100g salmon (sashimi grade optional)
-Sliced cucumber
-Vinegar
-Tamari
-Lite mayo
-Garlic, ginger, chilli (ginger)
-Nori sheets
INSTRUCTIONS:
-Chop or grate your cauliflower florets until they resemble rice, then cook gently in a pan for several minutes with a dash of vinegar and salt
-Place your Nori sheet on a piece of foil or a sushi rolling mat to help roll it up more easily at the end.
-Layer your cauliflower rice onto nori sheets and top with sliced cucumber and salmon (either steamed with garlic, ginger and chilli, or used as raw sashimi).
-Spread your lite mayo on top and roll up your Nori sheet (wet the edge so it sticks) to resemble sushi. Slice in half and enjoy!
SALMON AND APPLE SLAW SALAD:
INGREDIENTS:
-100g salmon
-125g cabbage (red or green)
-Green onion
-1 apple, grated
-Tamari or coconut aminos
-Lite mayo
-Parsley
INSTRUCTIONS:
-Finely slice your cabbage and combine it in a bowl with your grated apple, chopped green onion, lite mayo, tamari and fresh parsley.
-Steam or grill your salmon as you please with optional approved sauces of choice.
-Assemble your slaw and salmon onto your plate. Enjoy!
ONE TRAY BAKED SALMON AND ASPARAGUS:
INGREDIENTS:
-100g salmon
-125g asparagus spears
-Dill, coriander, parsley
-Lemon juice
-Apple cider vinegar
-Lite mayo
-Vegetable or fish broth
-Siracha and/or sweet chilli sauce
INSTRUCTIONS:
-Combine dill, coriander, parsley, a dash of lime juice, broth, apple cider vinegar and lite mayo, then spread evenly over your salmon fillet and asparagus.
-Bake on a tray at 200 degrees for about 15 minutes or until the desired texture is reached. Top with fresh optional herbs, sriracha and /or sweet chilli sauce. Enjoy!
TERIYAKI SALMON ZOODLES:
INGREDIENTS:
-100g of salmon
-125g Zucchini (spiralised into noodles)
-Spring onion, chopped
-Marions Classic Japanese Teriyaki Marinade
-SBN Pennybun salt, then steam until soft
-Fish or vegetable broth
-Tamari
-Lemon juice.
INSTRUCTIONS:
-Coat your salmon in Marions Classic Japanese Teriyaki Marinade, broth and SBN Pennybun salt, then steam until soft.
-Add a dash of vegetable broth, tamari and lemon juice to a pan and quickly toss the zucchini noodles.
-Scoop your noodles into a bowl and top with the salmon and chopped spring onion to serve. Enjoy!
White Fish
COCONUT FISH AND CAULIFLOWER CURRY:
INGREDIENTS:
-100g white fish of choice
-125g cauliflower
-White onion, diced
-Garlic, ginger
-Fish or vegetable broth
-SBN Durban curry or mingle curry seasoning
INSTRUCTIONS:
-Add a dash of broth to a non-stick pot and saute diced onion until it becomes translucent and fragrant, adding in garlic and ginger after a few minutes.
-Add more broth to your pot with the cauliflower florets and SBN Durban curry blend, then cover and steam cook for 5-10 minutes.
-Add in white fish, 50ml of coconut milk, and optional additional broth until the desired texture is achieved. Simmer for 10 minutes or until the cauliflower and fish are soft and the flavours have mixed well.
-Serve and enjoy!
FISH AND CHIPS:
INGREDIENTS:
-100g white fish
-125g of swede
-SBN Chicken Salt
-Bone or vegetable broth
-Optional side salad: lettuce, cucumber, red onion and approved marions dressing.
INSTRUCTIONS:
-Slice your swede into ‘fries’ and coat with broth and SBN chicken salt. Cook in the air fryer or oven until slightly soft and crispy.
-Grill or air fry your fish on a baking sheet and serve on a plate with the swede chips and optional side salad (combine all salad ingredients in a bowl until well mixed).
-Serve and enjoy!
FISH PIE:
INGREDIENTS:
-100g white fish
-125g of pumpkin
-White onion, diced
-Optional side salad (Mixed lettuce, cucumber, onion, and your choice of approved seasoning/dressing).
INSTRUCTIONS:
-Steam your pumpkin until soft, then remove from heat and mash with a dash of milk, salt and pepper.
-Sautee diced onion in the pan in the pan with vegetable broth. Once slightly brown, add 100g white fish, garlic and broth until the fish is slightly cooked and the liquid has completely reduced.
-Spoon the fish mixture into a small baking dish and top with mashed pumpkin.
-Grill or air fry for a further 5-10 minutes until golden on top
-Serve and enjoy with your optional side salad!
Tinned tuna:
TUNA ZICCHINI FRITTERS:
INGREDIENTS:
-100g tuna (from a tin, spring water removed)
-125g of zucchini
-2 crushed ryevita (to resemble flour)
-SBN Sunday Roast seasoning
-Coriander and dill
-Baking powder
-Optional side salad (Mixed lettuce, cucumber, onion, and your choice of approved seasoning/dressing)
INSTRUCTIONS:
-Grate your zucchini and pat down until completely dry. Combine with the crushed ryevita, SBN Sunday Roast seasoning, fresh coriander, dill, and baking powder. Mix until well combined.
-Form into patties or pour into shallow muffin tins and bake until golden and firm.
-Serve with your optional side salad (mix all ingredients in a bowl until well combined) and enjoy!
TUNA SALAD SANDWICH:
INGREDIENTS:
-100g tuna (from a tin, spring water removed)
-1 piece of sourdough
-125g spinach
-Diced celery
-Diced red onion
-Lettuce
-Pickles (no added sugar or oil)
-Lite mayo
-Dill
-Mustard
-Lemon juice
INSTRUCTIONS:
-Combine all ingredients (excluding lettuce) in a bowl until well combined
-Slice your piece of sourdough in half and place some lettuce leaves on the base. Spoon on your tuna salad mixture, then press the other half of the sourdough to the top
-Enjoy!
TUNA STUFFED EGGPLANT:
INGREDIENTS:
-100g tuna (from a tin, spring water removed)
-125g of eggplant, sliced lengthways 1cm thick
-Vegetable or fish broth
-2 grissini, crushed
-Lite sweet chilli sauce
-SBN Sunday roast seasoning
INSTRUCTIONS:
-Coat your eggplant slices with vegetable broth and bake at 200 degrees for about 20 minutes.
-While cooking, mix the tuna, crushed grissini, lite sweet chilli sauce, SBN Sunday roast seasoning, salt and pepper until well combined.
-Once the eggplant is ready, scoop the tuna mixture on top and bake for a further 3-5 minutes.
-Serve and enjoy!
Prawns/shrimp:
BANG BANG SHRIMP ZOODLES
INGREDIENTS:
-100g shrimp
-125g zucchini noodles
-Fish broth or water
-Lite mayo
-Lite sweet chilli
-sugar-free maple syrup
-Lime juice
-Smoked paprika, garlic paste, parsley and chilli flakes
INSTRUCTIONS:
-Cook the shrimp in the pan with a dash of fish broth or water until the colour changes slightly.
-Add in your zucchini noodles and toss quickly in the pan, then remove from the heat
-In a bowl, prepare your ‘bang bang’ sauce by combining lite mayo, light sweet chilli sauce, sugar-free maple syrup, a dash of lime juice, smoked paprika, garlic paste and chilli. Mix this through your zoodles and shrimp.
-Scoop into a bowl and top with fresh parsley and chilli flakes. Enjoy!
SPICY PRAWN AND ZOODLE SOUP:
INGREDIENTS:
-100g prawns
-125g zucchini noodles
-White onion, diced
-Fish, vegetable or bone broth
-Garlic, ginger, coriander and chilli
INSTRUCTIONS:
-In a non-stick pan, gently cook garlic, ginger, coriander, chilli and diced onion in a dash of broth until it becomes slightly translucent and fragrant.
-Add more broth and bring to a boil, add your zucchini noodles and prawns and simmer gently for a further 5-15 minutes until the prawns are ready.
-Serve and enjoy!
CREAMY GREEN PRAWN PASTA:
INGREDIENTS:
-100g prawns
-125g broccoli (cut into florets)
-50ml milk of choice
-White onion, diced
-Chilli flakes, garlic and salt
-1 serving of slendier pasta
INSTRUCTIONS:
-Add a dash of broth to a pot and saute the onion and garlic until slightly translucent and fragrant.
-Add in 50ml of milk, a dash more broth, chilli, and broccoli florets and bring to a boil, cooking until the broccoli softens and the liquid has reduced.
-Remove about half the broccoli and set aside in a bowl, and blend the rest of the pot contents until smooth and creamy.
-Mix your creamy green pasta sauce through 1 serving of slendier pasta, then add your plate and top with the reserved broccoli. Enjoy!
HONEY SOY SHRIMP PIZZA:
INGREDIENTS:
-100g green shrimp
-25g low-carb wrap
-Red onion, sliced
-Marions Honey Soy Garlic Marinade
-Lite tomato sauce
-Lite mayo
INSTRUCTIONS:
-Marinate 100g green shrimp in Marions Honey Soy Garlic Marinade, then grill or air fry until ready.
-Toast 25g of a low-carb wrap until slightly crispy, then spread with 1 tbsp tomato sauce and lite mayo. Layer on your shrimp and top with sliced red onion and an optional drizzle of Marions honey soy garlic marinade. Enjoy!
CAULIFLOWER PRAWN RISOTTO:
INGREDIENTS:
-100g prawns
-125g cauliflower florets, cut into rice
-Fish or vegetable broth
-Garlic
-Spring onion, chopped
-Lemon juice
INSTRUCTIONS:
-Simmer the cauliflower in the pan with a dash of broth until it softens slightly and the liquid reduces.
-Add garlic, spring onion, parsley, a dash of lemon juice and 100g of prawns (cooked as you please).
-Serve and enjoy!
TOM YUM SOUP:
INGREDIENTS:
-100g prawns
-125g oyster mushrooms
-Garlic, ginger, chilli, lemongrass, galangal, karif lime leaves
-Fish broth
INSTRUCTIONS:
-‘Sautee’ onion, garlic, ginger and chilli in a dash of broth until it softens.
-Add 100g prawns, 125g oyster mushrooms, all other herbs, and more fish broth to the pot/pan and simmer until the mushrooms soften.
-Serve and enjoy!
Calamari and Scallops:
SALT AND PEPPER CALAMARI:
INGREDIENTS:
-100g squid/calamari
-125g rocket
-Lettuce
-Cucumber, diced
-Red onion, diced
-Coriander
-2 ryevita, blended to resemble a flour
-Salt and pepper
-Fish or vegetable broth
-Balsamic Dressing (Praise Fat-Free Less Sugar)
-Lite Sweet Chilli
INSTRUCTIONS:
-Combine the ‘ryevita flour’ with a generous amount of pepper and salt. Coat 100g of squid in broth, then coat in the salt and pepper ryevita. Cook in the air fryer at 180 for 5 minutes, then toss and cook for a further 3 minutes.
-Prepare your salad by mixing 125g rocket, diced cucumber, shredded lettuce, red onion, coriander, and Balsamic Dressing (Praise Fat-Free Less Sugar) until well combined.
-Serve your salt and pepper calamari on a plate with your salad and a side of lite sweet chilli. Enjoy!
CREAMY SCALLOP PASTA:
INGREDIENTS:
-100g scallops
-125g cherry tomatoes, seeded
-White onion, diced
-50ml milk of choice
-Vegetable, fish or bone broth
-Garlic
-1 serving of slendier pasta
INSTRUCTIONS:
-In a pot, saute onion and garlic in a dash of broth. Once soft and slightly translucent, add 50ml of milk, broth and cherry tomatoes.
-Cook on medium for a few minutes until the liquid reduces, then blend into a sauce
-Combine 1 serving of slendier pasta with your sauce. Serve in a bowl topped with your grilled scallops. Enjoy!
GRILLED SCALLOPS WITH CAULIFLOWER, PEACH AND SWEET CHILLI MASH:
INGREDIENTS:
-125g cauliflower, chopped
-100g scallops
-1 peach
-Lite sweet chilli sauce
-Fish, vegetable or bone broth
-Chives, chopped
INSTRUCTIONS:
-Boil cauliflower and 1 medium peach in a dash of broth. Once soft, add lite sweet chilli then mash. Spoon onto a plate.
Prepare your grilled scallops by drying them well with a paper towel and lightly sprinkling with salt, pepper and herbs of choice. Thread the scallops onto soaked wooden skewers and place the skewers onto a heated grill. Flip them every minute, for a total of 5 to 6 minutes, until it is even cooking.
-Serve your scallops on the cauliflower, peach and sweet chilli mash, then sprinkle with chives. Enjoy!
SCALLOP AND GINGER MUSHROOM SOUP:
INGREDIENTS:
-100g scallops
-125g mushrooms
-Ginger
-Coriander
-Spring onion
-Fish, vegetable or bone broth
INSTRUCTIONS:
-In a pan, saute onion, ginger and garlic in a dash of broth until soft.
-Bring the pot to a boil and add your scallops, mushroom, and more broth. Simmer until the mushrooms and scallops soften.
-Serve in a bowl and enjoy!
Crab, Crayfish and Clams:
CRAB CAKES:
INGREDIENTS:
-100g crab meat (raw weight)
-2 grissini, crushed/blended until it resembles flour
-Lite mayo
-Dijon mustard
-Parsley
-Lemon juice
-Nuilife fish sauce
-Optional side salad (lettuce, red onion, cucumber, and approved dressing of choice)
INSTRUCTIONS:
-Mix crab meat, grissini flour, lite mayo, dijon mustard, parsley, a dash of lemon juice, and a dash of nuilife fish sauce.
-Form into patties and cook in the grill or air fryer on baking paper until ready.
-Serve with an optional side salad (lettuce, red onion, cucumber, and approved dressing of choice) and enjoy!
DETOX CLAM CHOWDER:
INGREDIENTS:
-100g clams
-125g carrot, diced (as your ‘snack’ portion)
-125g radish, diced
-Fish broth
-50ml soy milk
-Parsley, garlic, thyme
-Nuilife fish sauce
INSTRUCTIONS:
-Saute diced onion in a pot with a dash of broth until slightly translucent. Add further fish broth to the same pan with diced carrot, radish, soy milk, parsley, garlic, thyme, and a dash of fish sauce.
-Leave to boil until the vegetables become soft, then add 100g of clams and simmer for 3 minutes.
-Season with salt, and pepper and top with fresh parsley to serve. Enjoy!
CRAB BRUSCHETTA:
INGREDIENTS:
-100g crab meat
-125g tomatoes, sliced/diced
-1 piece of sourdough
-Lemon zest
-Basil, salt and pepper
-Balsamic Dressing (Praise Fat-Free Less Sugar)
INSTRUCTIONS:
-In a bowl, mix your crab meat, tomatoes, lemon zest, Balsamic Dressing (Praise Fat-Free Less Sugar), fresh basil leaves, salt, and pepper.
-Toast 1 piece of sourdough and scoop the crab bruschetta mixture on top. Enjoy!
CRAB LINGUINI:
INGREDIENTS:
-100g crab meat
-125g zucchini noodles
-Onion, diced
-Garlic
-Fish broth
-White vinegar
-Parsley
INSTRUCTIONS:
-Add diced onion and garlic to a pan with a dash of fish broth and cook until it becomes fragrant and the colour changes.
-Add a dash of white wine vinegar and quickly toss through 1your zucchini noodles.
-Stir through 100g of crab meat and parsley, then serve and enjoy!
LOBSTER WITH ZUCCHINI FRIES AND ‘HONEY DIJON’ SALAD:
INGREDIENTS:
-100g lobster meat
-125g zucchini
-Vegetable broth
-SBN Chicken salt
-Lettuce
-Red onion, diced
-Cucumber, diced
-Celery, diced
-Capers (optional)
-Herbamare
-Marions Honey Soy Garlic Marinade
-Mustard
INSTRUCTIONS:
-Boil 100g of lobster meat in salt water for 7-15 minutes.
-Slice your zucchini into fries and coat with vegetable broth and SBN Chicken salt (or similar), then air fry until cooked.
-Prepare your ‘Honey Dijon’ salad in a bowl by combining chopped lettuce, red onion, cucumber, optional capers, celery, herbamare, mustard and Honey Soy Garlic Marinade.
-Plate your lobster with the zucchini fries and a ‘Honey-dijon’ side salad, and enjoy!
WE HOPE YOU ENJOY COOKING AND DELIGHTING IN THE WONDERFUL FLAVOURS OF THIS COLLECTION OF ‘DETOX-APPROVED SEAFOOD RECIPES!’
Please share your creations with us by posting in our Private Facebook Group, or by uploading to Instagram and using the hashtags #SlimByNatureOfficial and #SlimByNatureDetox ♡