Keto Detox Diet by James Patrik

Soft Boiled Eggs and Wilted Greens Cook and prep time: 15 minutes The greens and avocado used in this helps in detox. Ingredients ● 4 eggs ● 2 tbsp. Avocado oil ● 2 cups kale ● 1 cup spinach ● 6 cherry tomatoes, cut in half ● 1/4 cup pea shoots ● Salt and pepper to taste   Directions: 1. Bring a pan of water to full boil. 2. In a separate skillet, heat avocado oil on low. 3. Add eggs to water, cover and turn to low. Set timer for 5 minutes. 4. Add greens, (except pea shoots) salt and pepper and tomatoes to skillet, cook over medium heat until timer goes off for eggs. 5. Transfer greens to 2 plates, top with 2 eggs. Top with pea shoots.   Nutrition Facts Servings 2.0 Amount Per Serving:- calories 313 Total Fat 24 g; Sodium 328 mg; Potassium 684 mg; Total Carbohydrate 9 g; Dietary Fiber 3 g; Sugars 14 g; Protein 16 g; Vitamin A 426 %; Vitamin C 99 %; Calcium 121 %; Iron 12 %

Greens and Nuts Omelet Prepare and cook time: 10 minutes Generally all fresh veggies and nuts helps in detox but green spinach is best for detoxing.  Ingredients ● 5 eggs ● 2 tbsp. butter ● 1 cup spinach, chopped ● 1/4 cup mixed pine nuts and walnuts, chopped ● Salt and pepper to taste   Directions 1. Melt butter in a skillet on medium heat. 2. Beat eggs in separate bowl. 3. Add all vegetables and nuts to skillet, cook while stirring for 3 minutes. 4. Pour in eggs, and swirl around to coat the edges of the pan. 5. Cook for approximately 3 minutes on high, flip gently and cook for an additional 2 minutes. 6. Cut in half and serve immediately. 7. Add salt and pepper to taste.   Nutrition Facts Servings 2 Amount per Serving: - calories 344 Total Fat 31 g; Sodium 301 mg; Potassium 290 mg; Total Carbohydrate 3 g; Dietary Fiber 1 g; Sugars 0 g; Protein 18 g; Vitamin A 178 %; Vitamin C 4 %; Calcium 38 %; Iron 11 %

Egg, Spinach and Mushroom Pie Cook and Prep time: 25 minutes    This Detox Keto Recipe helps in losing weight fast. Spinach and Mushroom are full of vitamins, minerals and insoluble fibre which give this pie the detoxing property. Ingredients: 8 eggs 2 tbsp butter 2 cups chopped spinach 1/4 cup button mushrooms, sliced very thin Salt and pepper to taste   Directions 1. Melt butter in saucepan on medium high heat. 2. Add mushrooms and spinach, stir and cook until wilted. Approximately 4 minutes. 3. In a small bowl, whisk eggs, salt and pepper and pour into saucepan. 4. Reduce heat to low and cover. 5. Let cook until center is set. Approximately 12 minutes. 6. Turn off heat for 3 minutes to set. 7. Cut into triangles. 8. Serve immediately.   Nutrition Facts Servings 6.0 Amount Per Serving calories 132 Total Fat 10 g; Sodium 148 mg; Potassium 148 mg; Total Carbohydrate 1 g; Dietary Fiber 0 g; Sugars 0 g; Protein 9 g; Vitamin A 63 %; Vitamin

Keto Detox Soup Recipe with Spinach & Vegetable Broth Prep Time: 10 minutes; Cook Time: 20 minutes; Serving: 4 Light and refreshing, this detox soup will nourish you from the inside out and help you stay keto.   INGREDIENTS Drizzle of olive oil , for cooking (plus additional, if desired) 1 celery stalk (20 g), diced 1 garlic clove, minced 1 teaspoon (2 g) fresh ginger, minced 1 cup (107 g) cauliflower florets 1 cup (71 g) broccoli florets 2 cups (480 ml) vegetable broth 2 cups (60 g) spinach 1 cup (60 g) chopped fresh parsley 2 Tablespoons (19 g) chopped raw cashews 1 Tablespoon (15 ml) lemon juice Salt and pepper , to taste   INSTRUCTIONS 1. Heat a drizzle of olive oil in a pan over medium heat. Add the celery to the pan and sauté until soft. Add garlic and fresh ginger to the pan and sauté for a minute until fragrant. 2. Then add cauliflower, broccoli and vegetable stock to the pan and bring to a boil. Lower the heat, cover, and simmer for

SuperFood Keto Soup Hands-on 10 minutes; Overall 20 minutes; Serving 6; Serving size - 1 1/2 cups/ 360 ml It's high in antioxidants, vitamin A, B, C, E, K, magnesium, potassium and is one of the best non-dairy source of calcium. One serving of this soup will provide over 40% of your daily potassium and help you beat "keto" flu. Ingredients  1 medium head cauliflower (400 g/ 14.1 oz) 1 medium white onion (110 g/ 3.9 oz) 2 cloves garlic 1 bay leaf, crumbled 150 g watercress (5.3 oz) 200 g fresh spinach (7.1 oz) or frozen spinach (220 g/ 7.8 oz) 1 litre vegetable stock or bone broth or chicken stock (4 cups/ 1 quart) - you can make your own 1 cup cream or coconut milk (240 ml/ 8 fl oz) + 6 tbsp for garnish 1/4 cup ghee or virgin coconut oil (55 g/ 1.9 oz) sea salt and ground pepper, to taste Optional: fresh herbs such as parsley or chives for garnish   Instructions 1. Peel and finely dice the onion and garlic. Place in a soup pot or a Dutch ov

Keto Spinach Artichoke Dip Cheese Cups PREP TIME 15 mins; COOK TIME 10 mins; TOTAL TIME 25 mins; SERVINGS 8   You won't be able to stop eating these keto spinach artichoke dip cheese cups.   INGREDIENTS  2 C. Shredded mozzarella cheese 1 Tbsp. Butter unsalted ½ Medium onion chopped 5 oz. Raw spinach 6 oz. Cream cheese ⅓ C. Chopped artichoke hearts ⅓ C. Mayonnaise ½ C. Grated Parmesan cheese ¼ tsp. Garlic power Salt and pepper to taste   INSTRUCTIONS Preheat the oven to 375 degrees. Make 8 small round circles of mozzarella cheese with space between each one on a parchment lined large baking sheet. Bake for 10 minutes or until the edges begin to brown and the cheese takes on a lace-like appearance. While the cheese is cooking, heat the butter in a large skillet over medium heat. Add the onion to the skillet, and saute until it begins to soften. Stir the spinach into the onion mixture in the skillet, and cook until wilted. Set aside. Remov

Keto Spinach-Artichoke Chicken prep: 20 mins; cook: 30 mins; total: 50 mins; Servings: 4; Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping.  It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet!  Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice. INGREDIENTS :-   ½ (10 ounce) package frozen spinach   1 (4 ounce) package cream cheese, softened   ½ (14 ounce) can quartered artichoke hearts, drained and chopped   ¼ cup shredded Parmesan cheese   ¼ cup mayonnaise   ½ teaspoon garlic powder   ½ teaspoon salt   4 (8 ounce) boneless, skinless chicken breasts   salt and pepper to taste   1 tablespoon olive oil   ½ cup shredded mozzarella cheese  RECIPE :- 1. Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture. 2. R

Creamed Spinach Serves 4 / Prep time: 10 minutes / Cook time: 30 minutes Creamed vegetables, spinach in particular, have been around for several thousand years, although in the past several years, yogurt was often used in the sauce instead of heavy cream.  The finished dish is comforting and perfect for large potluck events when you need to bring something to contribute.  If you want to cut some of the calories from the recipe, swap out the heavy cream for evaporated milk, but keep in mind that also changes the keto macro. INGREDIENTS :- 1 tablespoon butter ½ sweet onion, very thinly sliced 4 cups spinach, stemmed and thoroughly washed ¾ cup heavy (whipping) cream ¼ cup Herbed Chicken Stock (page 141) Pinch sea salt Pinch freshly ground black pepper Pinch ground nutmeg RECIPE :- 1. In a large skillet over medium heat, add the butter. 2. Sauté the onion until it is lightly caramelized, about 5 minutes. 3. Stir in the spinach, heavy cream, chicken stock, salt, pepper, and nutmeg. 4. Saut

Mushroom Frittata Serves 6 / Prep time: 10 minutes / Cook time: 15 minutes Frittatas can be described as baked omelets or as crustless quiches, but no matter what the description, they are delicious and simple.  Any type of mushrooms can be used for the recipe depending on what you like or what you have in your refrigerator.  If you want to use portobello mushrooms, scoop out the black gills so that your eggs don’t turn an unsightly gray. INGREDIENTS :- 2 tablespoons olive oil 1 cup sliced fresh mushrooms 1 cup shredded spinach 6 bacon slices, cooked and chopped 10 large eggs, beaten ½ cup crumbled goat cheese Sea salt Freshly ground black pepper RECIPE :- 1. Preheat the oven to 350°F. 2. Place a large ovenproof skillet over medium-high heat and add the olive oil. 3. Sauté the mushrooms until lightly browned, about 3 minutes. 4. Add the spinach and bacon and sauté until the greens are wilted, about 1 minute. 5. Add the eggs and cook, lifting the edges of the frittata with a spatula so

Mixed Green Salad (Ready in about 5 minutes | Servings 3) INGREDIENTS :- 3/4 cup   Spinach 3/4 cup Kale 3/4 cup Lettuce, romaine 3/4 cup Arugula 1 cup, shredded Napa cabbage, raw 1 cup Beets, raw (grated) 3 tbsp Romano cheese 2 tbsp hulled Hemp seeds, shelled 1 Avocado (sliced) RECIPE :- Combine ingredients together and enjoy. NUTRITION :- Per serving: 224 Calories; Protein 8.2g; Total fat 15.1g; Total Carbohydrates 13.9g; Dietary Fiber 6.7g; Total Sugars 4.2g Source  :- This recipe is taken from the book below.  Warning  :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks.  Note :-  To get all 80 recipes from this book. Click here.  

Grandma’s Zucchini and Spinach Chowder (Ready in about 25 minutes | Servings 4) Keto recipes don't come much easier than this old-fashioned, vegetarian chowder.  You can customize it with your favorite spices and keto mix-ins. INGREDIENTS :- 1 tablespoon olive oil 1 clove garlic, chopped  1/2 cup scallions, chopped 4 cups water 2 zucchini, sliced  1 celery stalk, chopped  2 tablespoons vegetable bouillon powder 4 ounces baby spinach Salt and ground black pepper, to taste  1 heaping tablespoon fresh parsley, chopped 1 tablespoon butter 1 egg, beaten  RECIPE :- 1. In a stockpot, heat the oil over medium-high heat. Now, cook the garlic and scallions until tender or about 4 minutes. 2. Add water, zucchini, celery, vegetable bouillon powder; cook for 13 minutes. 3. Add spinach, salt, black pepper, parsley, and butter; cook for a further 5 minutes. 4. Then, stir in the egg and mix until well incorporated. Ladle into individual bowls and serve warm. Enjoy! Read All our Zucchini Keto Recip

Italian Zuppa di Pomodoro (Ready in about 30 minutes | Servings 3) This Italian-inspired soup is loaded with antioxidant and nutrient dense vegetables as well as various aromatics. INGREDIENTS :- 4 ounces broccoli 2 tablespoons sesame oil 1 small-sized onion, chopped 2 garlic cloves, minced 1 teaspoon cayenne pepper Sea salt and ground black pepper, to taste  1 cup spinach leaves, torn into pieces 1 celery stalk, peeled and chopped 2 cups vegetable broth 1 cup water 1 tomato, pureed 1 jalapeno pepper, minced 1 tablespoon Italian seasonings RECIPE :- 1. Pulse the broccoli in your food processor until rice-sized pieces are formed; work in batches; reserve. 2. Then, heat the oil in a saucepan over medium heat. Then, sauté the onion and garlic until tender and aromatic. 3. Add the broccoli and cook for 2 minutes more. Add the remaining ingredients, except the spinach. 4. Bring to a rapid boil and then, immediately reduce the heat to medium-low. 5. Now, simmer the soup approximately 25 minu

Spinach with Paprika and Cheese (Ready in about 10 minutes | Servings 4) Make a popular side dish in 10 minutes and amaze your guests!  Other common additions to this recipe include Parmesan cheese, nutmeg and herbs. INGREDIENTS :- 1 tablespoon butter, room temperature  1 clove garlic, minced  10 ounces spinach 1/2 teaspoon garlic salt  1/4 teaspoon ground black pepper, or more to taste  1/2 teaspoon cayenne pepper  3 ounces cream cheese  1/2 cup double cream RECIPE :- 1. Melt the butter in a saucepan that is preheated over medium heat. Once hot. Cook garlic for 30 seconds. 2. Now, add the spinach; cover the pan for 2 minutes to let the spinach wilt. Season with salt, black pepper, and cayenne pepper Stir in cheese and cream; stir until the cheese melts.  Serve immediately. NUTRITION :- Per serving: 166 Calories; 15.1g Fat; 5g Carbs; 1.7g Fiber; 4.4g Protein; 2.1g Sugars Source  :- This recipe is taken from the book below.  Warning  :- The picture of the recipe is just indicative becau