• Detox Diet Recipes to Keep You Cleansed and Energised this Silly Season
  • detoxdetox dietdetox recipesdietfitnessgreen smoothiehealthhealthy recipessummer salad

Detox Diet Recipes to Keep You Cleansed and Energised this Silly Season

Kirsty McLean, Owner and Director of Body Clarity, is a Health and Wellness Coach, Fitness Trainer and Pilates Instructor. Kirsty’s journey from 10 years as a corporate Marketing Executive to following her true dream to where she is now gives her credibility and experience in detoxing your life, body and mind into a better place! 

With Summer approaching, bringing with it social events, parties, and for many endless amounts of alcohol, your body can be left feeling blah, bloated and buggered! Kirsty has shared with us some of her favourite Detox Recipes that will have you feeling fresh, focused, energised and back to yourself in no time.


Green Detox Smoothie

When my clients first come to me feeling a bit low, I give them the recipe for this ‘Green Detox Smoothie’ to clean out their system and get both their body and mind in the right place. So what is so good about it and what’s in it? Well lemons will help to kick start the digestive tract and clear the bloat, grapefruits are a metabolism booster, the fibre in the vegetables whilst also beneficial to flush out the toxins, will keep you full and stabilise blood sugar levels. Cucumber helps to alkaline which means that we have a perfectly functioning body. Lastly, this ‘Green Detox Smoothie’ is your ticket to amazing complexion and sparkly eyes!


Green Detox Smoothie


Makes about 1 litre

1 handful kale, clean and stalks removed

1 lemon, peeled

1 grapefruit, peeled

¼ avocado

1 cucumber

½ green apple

1 tablespoon organic spirulina

1 cup coconut water


Place all ingredients in a blender on high speed and blend until smooth. Enjoy!



Super Green Frittata

Being an egg fan, I made this frittata, threw in a bucket load of vegies, herbs and superfoods, it’s clearly healthy, but also absolutely delicious. The other reason why I love this ‘Super Green Frittata’ is that you can use organic frozen veggies, like spinach, Brussels sprouts and broccoli which make this dish so easy to make as there is no cleaning or preparation of the vegies, you just defrost and throw them in! 

Once made this, frittata is a great and very convenient way to increase your vegetable intake for the day. I make my ‘Super Green Frittata’ at the start of the week, slice into portions and leave it the fridge. It will last at least three days refrigerated and is perfect for a breakfast, lunch, dinner or even snack option.


Super Green Frittata


Makes about 6-8 slices (depending on size of baking dish and slices)

Good couple of handfuls of kale, finely chopped

I large brown onion, finely diced

1 pack of frozen broccoli (defrosted) or 1 small stalk of broccoli stems, chopped

1 pack of frozen spinach (defrosted) or large bunch of fresh spinach, chopped

3 small zucchini, thinly sliced

4 large Roma tomatoes, chopped

1 bunch parsley, finely chopped

1/2 cup fresh basil, roughly torn

3 tablespoons of chia seeds

8 large organic eggs

1 cup almond milk

2 teaspoons of coconut oil

Himalayan pink salt and freshly ground black pepper


How To Make:

Preheat oven to 180 degrees. Heat the coconut oil in a large frying pan and add the diced onion, cooking until soft and transparent. Add your vegies to the pan, starting with the broccoli and zucchini, add the spinach last. Half cook the vegetables (you don’t want them too soft) for about 5-10 minutes. In a separate bowl beat the eggs together with the almond milk, season and add the chia seeds. Transfer your vegies into a large baking dish and arrange them evenly. Pour the egg mixture over the ingredients in the baking dish ensuring that your veggies are evenly soaked with the egg mixture. Drizzle with olive oil, season with salt and pepper. Bake in the oven until firm and slightly golden brown on top, about 25 to 30 minutes. Serve with a side salad and enjoy hot or cold.



Green Superfood Salad

Lately, I have been experimenting with kale. Besides using it in soups and juices, I have been using it in salads instead of lettuce.. The good news is that it works! My tip though, is that it is important to massage the kale with your fingers in the dressing for about 2-3 minutes before putting it in the fridge, they will soften the kale so that you don’t feel like you have eaten a big bush. I have found that kale actually gets better if the salad is left overnight in the fridge as the pesto dressing marinates the kale, leaving it more tender and moist to eat.

I have added goji berries to this salad not only for their vibrant colours but for their super natural power source. Eastern medicine often uses goji berries for treating certain ailments and believes that it protects the liver, enhances eyesight, improves fertility and boosts the immune system. With over 18 different amino acids and 20 minerals, including iron, zinc, calcium, goji berries contain 500 times more vitamin C then oranges – I just love them.


Green Superfood Salad


Serves 4 people

2 cups quinoa, cooked to instructions on the packet

1 cup fresh spinach leaves

1 head of kale, cleaned, stalks removed, and chopped

¼ cup goji berries

¼ cup flaked almonds, toasted


Kale Pesto:

1 clove garlic

1 bunch of fresh basil

2 -3 cups of kale, washed and stalks removed

¼ cup of walnuts

¼ cup pine nuts

1/2 cup extra-virgin olive oil

squeeze of lemon


To Make The Pesto:

Using a hand held blender, mortar and pestle, or a high powered blender, smash the garlic into a coarse puree. Add the basil and kale and blend until coarsely chopped. Add the pine nuts and walnuts and grind again to break them up. Now it’s time to mix in the olive oil and continue grinding until the pesto is a smooth consistency. You may need to add a little more olive oil or a good squeeze of lemon to achieve this. I prefer my pesto to be on the chunkier side, but it is up to you how smooth you like it. Season the pesto to taste with salt and pepper and set aside. 

To Make The Salad:

Cook the qunioa according to instructions on the packet and combine with the shredded kale and spinach. Stir through the pesto and combine well with the qunioa and kale mix. Sprinkle the toasted almonds on top and finish off with the vibrant goji berries and you have yourself a ‘Green Superfood Salad’.



Enriching Salmon & Greens

This is my perfect get me back on track Monday night dinner after a large weekend! We’ve all been there, when you’ve had a few too many drinks and over indulged in food over the weekend and wake up on Monday morning feeling blah and sluggish. Remember- no regrets… you had fun, but it’s time to get back on track, and this ‘Enriching Salmon and Greens’ does the trick. Super easy to make, clean and nutritious, it will help with detoxifying your weekend fun. The apple cider vinegar will help clear out any bloating, and the fibre in the vegies will help clear any leftover nasties in your digestive system. You’ll feel back to normal in no time.


Enriching Salmon & Greens


Serves 1 to 2 people

1 tbs of sesame oil or coconut oil

¼ cup water

2 ts minced garlic

1 tbs apple cider vinegar

1 Atlantic Salmon fillet

handful of fresh parsley, roughly chopped

1 bunch asparagus, chopped

1 medium sized broccoli, steamed and chopped (I also like to use the stalk!)

1 medium sized zucchini, chopped

1 large handful of snow beans, cut in half

decent drizzle of extra virgin olive oil

Himalayan pink salt and freshly ground black pepper

‘Zing of Nuts & Spice Mix’

In a small bowl, combine sesame oil, water, ginger, and vinegar. Place salmon fillet skin side down in a shallow baking dish, cover with marinade and refrigerate for 30 minutes. Preheat a double steamer (or steamer saucepan over hot water). Remove salmon from the fridge and steam skin side down for 6-8 minutes until cooked through (you may need to flip the salmon). Three minutes into cooking your salmon, place all the veggies in the bottom steamer and lightly steam ensuring the green retain their crunch. Once the salmon is cooked to your liking, serve on top of the veggies, drizzle over a good slug of olive oil, season to your liking and sprinkle over the ‘Zing of Nuts & Spice Mix’.


To find out more about Kirsty and her Body Clarity Health and Fitness company, follow the links below:






  • detoxdetox dietdetox recipesdietfitnessgreen smoothiehealthhealthy recipessummer salad

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