5 Easy Detox Dinners That Taste Exactly Like Comfort Food


Susan Barrett |

Recipes by Daniella Isaacs; photographs by Nato Welton

When your detox meal tastes like this: winning!

Consider this a great-tasting intervention! It’s time to put down the rusks and hot chocolate and shed at least one of your comfy layers in pursuit of a happier, healthier bod. But don’t fret – this detox has absolutely nothing to do with cabbage soup and carrot sticks… In fact, it tastes exactly like comfort food, and feels even better.

steak-with-roast-peppers

Grilled steak with rocket and roasted peppers

2 red peppers, deseeded and sliced into strips 2 x 200g
21-day matured rib-eye steaks
Extra-virgin olive oil
1 sprig fresh rosemary, leaves picked and chopped
1 tbsp dried origanum
50g pine nuts
2 handfuls rocket
Squeeze of lemon

1/ Preheat the oven to 160°C. Roast the peppers for around 15 minutes, until soft and slightly charred. Leave to cool.
2/ Rub the steaks with a little olive oil. Season and sprinkle with rosemary and origanum. Cover with greaseproof paper and bash lightly with a rolling pin until the steaks are even and the seasoning is rubbed in.
3/ Put a large griddle pan on a high heat and lay the steaks in it, side by side. Cook for four minutes each side. Lift the steaks out of the pan and allow to rest for five minutes.
4/ In the meantime, place the pine nuts in the pan. Toast until they are slightly golden and crunchy. Now mix the rocket with the roast pepper and lemon juice, and toss in the toasted pine nuts. Drizzle over some more olive oil and season well.
5/ Serve the steak with the salad.

Serves 2: Per serving: 2 399kJ, 28g sat fat, 2,4g sugar

Time: 25 minutes

Watch: 8 Easy Pizza Toppings That Are Delicious And Healthy

miso-salmon-with-cauliflower-rice

Miso salmon with cauliflower rice

2 salmon fillets
1/2 cauliflower
1 tsp coconut oil
1 spring onion chopped
1 bunch coriander, finely chopped
1/4 red chilli, deseeded and chopped

For the miso glaze:

2 tbsp miso paste
1cm grated ginger
1 tsp maple syrup
1 tsp tahini
1 lime

1/ Preheat the oven to 160°C. Place the salmon fillets on individual pieces of foil, whisk up the ingredients for the glaze and brush it over the fish before wrapping each, leaving a little space between the top of the salmon and the foil. Bake for around 15 minutes.
2/ Meanwhile, chop the cauliflower into florets and place in a food processor. Pulse lightly until you get a rice-like consistency (or simply buy it from Woolies).
3/ Next up, heat a large frying pan and add one teaspoon of coconut oil. Add the onion, coriander and chilli. Pour in the cauliflower and leave to soften for about five minutes.
4/ Divide the cauliflower rice, place a cooked salmon fillet on top and drizzle the remaining glaze over the top.

Serves 2: Per serving: 1 797kJ, 10.7g sat fat, 14.5g sugar

Time: 25 minutes

Watch: 10 Power Breakfast Recipes Every Active Girl Needs In Her Life

pea-soup

Speedy pea soup

1 tbsp coconut oil
2 medium onions, peeled and finely chopped
4 large handfuls frozen peas
1 litre organic chicken or vegetable stock
Handful fresh mint leaves
Sprig fresh basil
Sprig fresh rosemary
Small handful fresh parsley leaves, chopped
4 Nairn’s Gluten Free Oatcakes (find them at Dis-Chem), for dipping

1/ Add the coconut oil to a large pan and melt over a low heat. Add the onions and fry for 10 minutes. Stir in the peas and stock, bring to the boil and simmer for another 10 minutes or so.
2/ Add the rest of the herbs to the soup, removing them before blitzing the mixture into a food processor until smooth and creamy
3/ Season, then divide between the bowls; sprinkle with parsley and serve. You can ditch the oatcakes for a single slice of good-quality gluten-free bread.

Serves 4: Per serving: 1 042kJ, 4.8g sat fat, 12.7g sugar

Time: 25 minutes

Watch: This Is The Easiest Mayonnaise Recipe Ever – And It’s Vegan

butternut-shepherds-pie

Butternut shepherd’s pie

380g butternut, peeled and chopped
4 tsp coconut oil
1 large onion, peeled and chopped
3 cloves garlic, crushed
15 mushrooms, sliced
4 sprigs thyme, chopped
4 sprigs rosemary, chopped
500g ostrich mince
400g tinned tomatoes
250ml chicken or vegetable stock
1 cauliflower head
125ml almond milk

1/ Preheat the oven to 160°C. Drizzle two teaspoons of the coconut oil over butternut and bake for 30 minutes.
2/ Sauté the onion with the rest of the oil in a large saucepan on a low heat. Add two crushed garlic cloves and continue to cook for five to 10 minutes, until softened.
3/ Add the mushrooms, thyme and rosemary. Stir in the mince, browning for a few minutes before adding the tomatoes and the stock. Cover and cook for 15 minutes.
4/ In the mean time, steam the cauliflower until tender. Then whizz in a food processor with the roasted squash, almond milk, the other clove of garlic and tahini. Season to taste.
5/ Pour the mince mixture into the baking dish and then spoon the mash on top. Bake for 30 minutes, until the mash is lightly browned.

Serves 4: Per serving: 2 023kJ, 10.2g sat fat, 10.6g sugar

Time: 55 minutes

Watch: 3 Comforting Soups That’ll Boost Your Immune System

courgette-lasagne

Courgette lasagna

1 tbsp coconut oil
1 onion, chopped
2 cloves garlic,
finely chopped
1 tsp nutmeg
1 tsp ground cinnamon
1 tbsp dried origanum
1 handful fresh basil, finely chopped
2 tbsp tomato puree
1 tsp Worcestershire sauce
500g lamb mince (try
Karusaf antibiotic-free, free-range lamb)
400g tinned tomatoes
1 tbsp red-wine vinegar
4 courgettes, sliced into ribbons with a peeler
75g mushrooms, sliced
50g grated Parmesan

1/ Heat the oil in a frying pan. Sauté the onion and garlic for about five minutes until soft. Add the nutmeg, cinnamon, origanum, basil, tomato purée and Worcestershire sauce and mix well.
2/ Add the mince and cook for 10 minutes until brown. Stir in the tinned tomatoes and vinegar and simmer for 15 to 20 minutes. Put your feet up for a bit.
3/ Preheat the oven to 180°C. In a baking dish, spoon a layer of the sauce, topped with a layer of courgette ribbons and then a layer of mushrooms. Repeat, finishing with a layer of courgette ribbons. Sprinkle the Parmesan over the top and bake for 15 to 20 minutes. Serve with a fresh green salad.

Serves 4: 1 919kJ, 18g sat fat, 8g sugar

Time: 60 minutes

Try the one-day flat-belly meal plan – and be slimmer by tomorrow. Or sign up for the Women’s Health 12-week exercise and eating plan: !

Watch ON: Dinner Ideas Low-Carb Dishes Nutrition Recipes