Diet to detoxify the body and reduce inflammation in 21 days

A detox diet consists of helping us get rid of all the waste that the body does not need. Praised by many stars and followers of healthy diets, it helps to get rid of excess weight, purify the body and reduce inflammation through a balanced diet.

A bad eating habit can be one of the causes of chronic metabolic diseases and increase the inflammatory condition in the body. It provides good hydration and has many benefits.

The principle of the anti-inflammatory diet is to reduce inflammation and pain associated with some chronic diseases, and reduce the risks of obesity, diabetes and cardiovascular disease. It goes without saying that as part of this diet, processed foods should be banned while natural foods should be preferred.

Anti-inflammatory meal recipes to include in your diet

To feel better in your body, lighter and less bloated, here are some recipes that fall under this specific diet to detoxify your body and reduce inflammation in your body. It is recommended to use organic ingredients to prepare these recipes.

to eat breakfast

The first recipe: Crepe with coconut flour

You will need:

• ¼ tasse de farine de noix de coco
• ½ cuillère à café de bicarbonate de soude
• Une pincée de sel
• ¼ tasse de lait de coco
• 2 cuillères à soupe d’huile de coco biologique
• 3 œufs
• 2 cuillères à soupe de miel
• ½ cuillère à café d’extrait de vanille pur
• Un peu de beurre végétal pour la cuisson

To prepare the pancakes, combine eggs, coconut oil, and honey in a large bowl. Then add the coconut milk, vanilla extract, coconut flour, baking soda, and salt.

Melt a little butter in Salat and add a small cup of the mixture. Cook traditional pancakes.

The second recipe: chicken and sausage with apples

For this recipe you will need:

• 2 chicken breasts
• 1 apple, peeled and cut into cubes
• 1 tablespoon minced fresh thyme
• 3 tablespoons fresh chopped parsley
• 1 tablespoon fresh chopped oregano
• 2 teaspoons garlic powder
• salt pepper
• Coconut Oil

Start by preheating the oven to 180 degrees. In a skillet, cook apple pieces, thyme, parsley, and oregano in 3 tablespoons coconut oil. As soon as the apples soften, remove from heat and allow to cool.

 Chop the chicken and add it to the mixture in the pan and sprinkle everything with garlic powder, salt, pepper and a little coconut oil.

After forming 12 thin pieces of the mixture, put them on a baking tray and cook for 20 minutes. After cooking, you can eat them for breakfast or keep them in the freezer for later use.

The third recipe: sweet potato pancakes

For this recipe, you will need the following ingredients:

• 2 sweet potatoes
• coconut flour cup
• 1 cup chopped spinach or cabbage
• cup white onion, diced
• 2 tablespoons coconut milk
• 1 teaspoon garlic powder
• sea salt spoon
• 3 tablespoons of avocado oil or coconut oil

Start by preheating the oven to 180 degrees. Peel the sweet potatoes and cut them into small pieces, then steam them for 12 minutes.

 Once cooked, put the potatoes in a large bowl with the coconut milk and mash them. Add to it the coconut flour, chopped vegetables, onions, garlic, salt and mix everything together. Form small individual cakes that you place on a baking sheet lined with parchment paper. Leave to cook for 25 to 30 minutes. The cake will be ready to eat.

for lunch

Recipe 1: A bowl of turmeric and quinoa salad

To prepare this delicious lunch for 4 people, you will need:

• 7 yellow potatoes

• 425 grams chickpeas

• 2 teaspoons of turmeric

• 1 teaspoon paprika

• 1 tablespoon coconut oil

• Half a cup of quinoa

• salt pepper

• 2 cabbage leaves

• Half a tablespoon of olive oil

• 1 avocado

Start by preheating the oven to 180 degrees. Cut the potatoes into slices and sprinkle them with a little coconut oil, a teaspoon of turmeric and a pinch of salt and pepper, then put them in the oven to roast for 5 minutes. Drain and rinse the chickpeas, sprinkle evenly with paprika, add to the baking tray next to the potatoes and cook for 25 minutes.

Cook quinoa in ½ cup of water. Once cooked, add 1 teaspoon of turmeric as well as salt and pepper and mix. Wash the turnip and cover it with olive oil. Lay papers separately in 4 bowls. Slice the avocado and divide it evenly between bowls. In each bowl, add quinoa, chickpeas and potato slices. Vegetable lunch is ready.

The second recipe: white bean and tuna salad

For this recipe you will need:

425g cooked white beans

• 1 can of natural tuna

• ½ cup diced onion

• ¼ cup finely chopped parsley

• 1 tablespoon chopped basil

• Extra virgin olive oil

• Red wine vinegar

• Salt and pepper

Put the cooked white beans in a salad bowl, add the drained tuna, onion, parsley, basil, vinegar, a little olive oil, as well as salt and pepper and serve immediately.

for dinner

First recipe: Chicken with honey and turmeric with asparagus

You will need:

2 tablespoons extra virgin olive oil

• 1/3 cup coconut flour

• ½ teaspoon turmeric powder

• 2 cloves minced garlic

• 3 chicken breasts

• Half a cup of honey

• 450 grams asparagus

• Salt and Pepper

Commencez par préchauffer le four à 180°. Mettez l’huile d’olive à chauffer dans une poêle. Mélangez la farine et le curcuma ensemble et enrobez-en le poulet des deux côtés.

 Faites cuire les morceaux de poulet dans la poêle jusqu’à ce qu’ils deviennent dorés. Ajoutez-y le miel, l’ail et les asperges et mettez le tout au four pendant 20 minutes en retournant les ingrédients. Vous pouvez savourer !

The second recipe: Thai noodle salad with cucumber

For four people you will need:

To prepare the sauce

2 tablespoons toasted sesame oil

• 2 dates, cored and chopped

• 1 garlic clove, peeled

• 3 tablespoons of water

• 1 tablespoon lemon juice

• lemon flavor

• 1 fresh ginger root, grated

• 2 teaspoons coconut aminos

• Two teaspoons of Dijon mustard

• Half a teaspoon of salt

• Half a teaspoon of red pepper

For the salad

• 2 cucumbers
• 1 carrot
• 1/3 cup cashew nuts
• ¼ cup cilantro leaves
• A little sesame seeds
• A few lime wedges

To prepare the sauce, mix in a bowl for 1 minute, sesame oil, dates, garlic, water, lemon juice and zest, ginger, coconut aminos, mustard , salt and chilli.

For the salad, prepare cucumber noodles with a vegetable spiralizer. Arrange the cucumber noodles on 4 plates. Add ribbons of carrots that you have prepared with a peeler. Garnish with Thai vinaigrette sauce, cilantro, sesame seeds, cashews and lime wedges.