Detox Instant Pot

Easy Post-Halloween Detox

How was your Halloween? It’s impossible to say no to a Reese’s cup, right? And that’s okay! I’m getting back on track this week with my favorite detox recipe.

Nourishing Detox Instant Pot or Crock Pot

I believe there’s a misconception that “detox” equals “deprivation,” but that’s not how it fits into my health journey. Just like I allow myself to indulge here and there in a sugary treat, I also like to have days that are dedicated to honoring health, which means I load up on fiber, maintain ample hydration, and increase antioxidant intake. Detox to me is about eating foods I know will nourish my body, and filling up on those. It’s less about what I leave out, and more about considering what I put in.

And now the holidays are upon us! Starting the season with a healthy mind and body is key, and this Detox Instant Pot packed with vegetables and fiber will give you a warm and tasty head start.

Detox Instant Pot / Slow Cooker Recipe

Detox Instant Pot
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Ingredients
  1. 1 medium head of green cabbage (cut into eigths and then halved)
  2. 2 zuchinni cut into ¾ inch rounds and then half moons
  3. 4 ribs celery, chopped into ½ inch moons
  4. ½ pound green beans, cut into 2 inch pieces
  5. 1 small white onion, diced
  6. 4 cloves garlic, minced or pressed
  7. 4 cups low sodium vegetable
  8. 2 Tablespoon white wine vinegar
  9. 1/2 teaspoon paprika
  10. 1 teaspoon kosher salt
  11. 1/2 teaspoon black pepper
  12. optional: 1 teaspoon favorite spice
  13. 1 lime, cut into wedges
  14. ½ cup rough chopped parsley
Instructions
  1. Layer all the vegetables in the bottom of the Instant Pot
  2. Cover vegetables with broth
  3. Add paprika, salt, black pepper, optional spice of choice
  4. and white wine vinegar
  5. Set on low pressure level and cook for 4 minutes.
The Fresh 20 https://www.thefresh20.com/
Detox Crock Pot
Write a review
Print
Ingredients
  1. 1 medium head of green cabbage (cut into eigths and then halved)
  2. 2 zuchinni cut into ¾ inch rounds and then half moons
  3. 4 ribs celery, chopped into ½ inch moons
  4. ½ pound green beans, cut into 2 inch pieces
  5. 1 small white onion, diced
  6. 4 cloves garlic, minced or pressed
  7. 4 cups low sodium vegetable
  8. 2 Tablespoon white wine vinegar
  9. 1/2 teaspoon paprika
  10. 1 teaspoon kosher salt
  11. 1/2 teaspoon black pepper
  12. optional: 1 teaspoon favorite spice
  13. 1 lime, cut into wedges
  14. ½ cup rough chopped parsley
Instructions
  1. Layer all the vegetables in the bottom of the Crock-Pot
  2. Cover vegetables with broth
  3. Add paprika, salt, black pepper, optional spice of choice
  4. and white wine vinegar
  5. Set on low and cook for 4 hours.
The Fresh 20 https://www.thefresh20.com/

 

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