Megan Gilmore is the founder of Detoxinista.com, a certified holistic health counselor, and a new mom. In her new book, Everyday Detox, Megan shares easy, accessible recipes that don’t call for complicated ingredients. Her approach to “detoxing” is not about a quick fix; instead, she is an advocate for eating whole foods on a daily basis while gently transitioning away from processed and refined foods. Now that’s an approach we can get behind!
Healthy Living Is Easier Than You Think
We interviewed Megan last year about her successful website and asked how she recommends people create new healthy habits:
“In my opinion, it’s much more important to learn how to feed yourself properly on a regular basis, so that eating healthy becomes second nature. If you can make just one of your meals healthier each day, like starting your morning with a green smoothie, you’ll be well on your way to making better choices, without the struggle. Once that habit is easy for you, set another small goal and tackle it!”
Why We Love It
As the mother of two young children, I appreciate how straightforward the recipes are and that they don’t require any obscure ingredients. Many of the recipes are kid-friendly too. The pictures are gorgeous and the book itself is compact, which makes it easy to use — you are aren’t afraid to get it a little dirty. Most helpful, are the guides in the front and back – how to stock your pantry and then sample menus to get you started on a healthful journey.
Here, she uses the almond pulp from homemade nut milk to make a unique Almond Pulp Hummus. Trust me, you’re going to want to make this for your next summer barbecue. No one will be able to guess the secret ingredient.
This Caramelized Onion and Red Pepper Frittata would make any morning feel special.
My next barbecue will not include the hummus, but also this Quinoa Mushroom Burger. These burgers may be vegetarian, but they’re still a good source of protein thanks tothe addition of quinoa. This gluten-free pseudograin is a complete source of protein,containing all nine essential amino acids. But unlike meat, it also packs a hefty dose offiber with each serving (almost twice as much fiber as most grains!).
One of my favorite foods is pizza, but it’s not something I can or should eat every day. Traditional pizza, made with a starchy crust and gluey cheese, can be a digestive disaster. This version, made from cauliflower, is low-carb, protein-rich, and can be enjoyed with your favorite pizza toppings.
CAULIFLOWER FLATBREAD PIZZA
serves 2 to 4
2 pounds frozen cauliflower florets, thawed
1 egg, lightly beaten
½ cup chèvre (soft goat cheese)
2 teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon sea salt
ı. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
2. In a large food processor fitted with an “S” blade, pulse the cauliflower florets several times, until a rice-like consistency is achieved. Pour the cauliflower into the center of a thin dish towel, then twist it up and use your hands to firmly wring out moisture. Quite a lot of liquid should be released, leaving you with a dry lump of cauliflower pulp.
3. Place the cauliflower pulp in a large mixing bowl and mix in the egg, chèvre,oregano, basil, and salt, stirring well to create a uniform mixture.
4. Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust, about ¼ inch thick. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where class=”tx”>the crust may crack.
5. Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another ı0 minutes. Use immediately as a pizza crust or allow the flatbread to cool and slice it to use as sandwich bread.
6. To complete the pizza, add your favorite sauce and toppings and then bake for another ı0 minutes at 400ºF, until the topping are heated thoroughly. Slice and servehot.
Make it omnivore-friendly Add your favorite high-quality meat toppings.
*The key to getting a truly flatbread like crust is wringing out the cauliflower thoroughly, removing as much moisture as possible. This part of the process can bit labor-intensive, so you may want to double or triple this recipe and freeze the extras for a quick pizza night in the future. The flatbread could also be used for a sandwich.
Read our full interview with Megan here.
Reprinted with permission from Everyday Detox, by Megan Gilmore, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Nicole Franzen.