Transcript
7182019 Detox Guide
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GUIDE
A 15-recipe detox gu ide for a healthier you
recipes amp photos by Dana Shultz
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EATING HEALTHY CAN BE DIFFICULT NO BUSY SCHEDULES AND TIGHT
budgets hardly allow for experimentation in the kitchen let alone basic survival
On top of that cooking to please the whole family and finding the time to do so
can make the whole ldquoeating healthyrdquo thing seem too complicated to even fuss with
Trust us wersquove been there Let us help
In this 983089983093-RECIPE DETOX GUIDE yoursquoll find some of our very favorite vegan
gluten free recipes that are perfect for hitting the ldquoresetrdquo b utton on your diet
Wersquove taken whole foods and transformed them into delicious simple andapproachable dishes even picky eaters will love Armed with these satisfying
breakfast lunch and dinner recipes mdashas wel l as a few gui lt-free snacks and treats mdash
yoursquol l be able to tackle any meal challenge with ease
Once yoursquove conquered this guide be sure to jump over to our blog for even more
simple delicious meals and healthy eating inspiration We hope you love the
recipes in this guide as much as we do Now letrsquos dig in
DANA amp JOHN
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Apple Carrot Beet Ginger Juice
5-Ingredient Detox Smoothie
Chocolate Chip Oatmeal Cookie Pancakes
Southwest Tofu Scramble
b r e
a k f
a s t
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bull minimalist baker detox guide
Vegan
Gluten-free
4
APPLE CARROT BEET
GINGER JUICE
A simple recipe for making juice without a juicer Plenty of health
benefits and a delicious flavor from carrots apple beets amp ginger
prep time 10 minutes total time 10 minutes makes 1 serving
1 beet rinsed lightly peeled
amp quartered
1 apple peeled cored
amp quartered
1 Tbsp size piece of fresh
ginger skin removed
3 whole carrots rinsed
amp peeled
unfiltered apple juice
optional
Place all ingredients in a blender and blend
until smooth adding a splash of apple juiceor water if needed to get it moving I probably
added about 14 cup
Then place a fine mesh strainer over a large
bowl and pour the juice over Use a rubber
spatula to press the pulp down and press all
of the juice out Let stand for 5 minutes so you
get most of the juice
Discard pulp and pour your juice into a serving
glass Drink immediately or chill for a bit Will
keep in the fridge for a day or so but will taste
best when fresh
nutrition information per serving
calories 259 fa t 1g carbs 63g sugar 41g sodium 209mg fiber 6g protein 3g
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5-INGREDIENT
DETOX SMOOTHIE
A detox smoothie with fiber antioxidants amp immune-boosting
nutrients for optimum health Perfect for breakfast or a snack
prep time 5 minutes total time 5 minutes makes 2 servings
1 cup frozen berries
1 cup organic spinach or kale
12 cup bananas previously
peeled sliced amp frozen
1 Tbsp flaxseed meal
1 cup fruit juice
2 Tbsp silken tofu optional
I mixed pomegranate amp
orange juices my faves
Add ingredients to a blender and blend on
high until smooth If too thick add a splashmore juice or water For more sweetness add
extra frozen banana
Pour into two serving glasses and enjoy
nutrition information per serving
calories 181 fa t 16g carbs 41g sugar 29g sodium 19mg fiber 47g protein 25g
Vegan
Gluten-free
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Vegan
CHOCOLATE CHIP
OATMEAL COOKIEPANCAKES
Irsquove called these chocolate chip oatmeal cookie pancakes for a
very plain reason thatrsquos exactly what they taste like
prep time 5 minutes COOK time 5 minutes makes 5 to 6 pancakes
1 very ripe medium banana
1 tsp baking powder
1 flax egg
pinch of salt
12 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or sub
coconut oil)
3 Tbsp almond milk (or sub
other milk)
12 cup rolled oats (or sub
gluten free oats)
14 cup whole wheat or
unbleached flour
3 Tbsp non-dairy chocolate chips
Preheat a skillet to medium heat
Prepare flax egg by mixing 1 Tbsp flaxseed
meal and 2 12 Tbsp water Let set for 3 to 5
minutes In a separate mixing bowl mash
your very ripe banana with baki ng p owder
Add flax egg oil salt vanilla almond butter
almond milk and stir Stir in oats and flour
until just combined Sprinkle in chocolate
chips and fold gently Let batter rest for 5 to
10 minutes
Scoop scant 14 cup measurements onto
lightly greased griddle Cook for 2 to 4 minutes
on each side until golden brown
Serve plain or with a drizzle of maple syrup
and a few extra chocolate chips for melting
nutrition information for entire recipe
calories 760 fa t 37g SAT fat 78g carbs 96g sugar 28g fiber 126g protein 14g
N O T ES f ro m D A N A
raquo Make this recipe
gluten-free amp use
GF oats amp flour
raquo Add 1 tbsp honey
maple syrup or
agave nectar for
extra sweetening
but I didnrsquot find it
necessary
raquo
These pancakes aregreat reheated in
the microwave the
next day
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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bull minimalist baker detox guide2
EATING HEALTHY CAN BE DIFFICULT NO BUSY SCHEDULES AND TIGHT
budgets hardly allow for experimentation in the kitchen let alone basic survival
On top of that cooking to please the whole family and finding the time to do so
can make the whole ldquoeating healthyrdquo thing seem too complicated to even fuss with
Trust us wersquove been there Let us help
In this 983089983093-RECIPE DETOX GUIDE yoursquoll find some of our very favorite vegan
gluten free recipes that are perfect for hitting the ldquoresetrdquo b utton on your diet
Wersquove taken whole foods and transformed them into delicious simple andapproachable dishes even picky eaters will love Armed with these satisfying
breakfast lunch and dinner recipes mdashas wel l as a few gui lt-free snacks and treats mdash
yoursquol l be able to tackle any meal challenge with ease
Once yoursquove conquered this guide be sure to jump over to our blog for even more
simple delicious meals and healthy eating inspiration We hope you love the
recipes in this guide as much as we do Now letrsquos dig in
DANA amp JOHN
7182019 Detox Guide
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Apple Carrot Beet Ginger Juice
5-Ingredient Detox Smoothie
Chocolate Chip Oatmeal Cookie Pancakes
Southwest Tofu Scramble
b r e
a k f
a s t
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bull minimalist baker detox guide
Vegan
Gluten-free
4
APPLE CARROT BEET
GINGER JUICE
A simple recipe for making juice without a juicer Plenty of health
benefits and a delicious flavor from carrots apple beets amp ginger
prep time 10 minutes total time 10 minutes makes 1 serving
1 beet rinsed lightly peeled
amp quartered
1 apple peeled cored
amp quartered
1 Tbsp size piece of fresh
ginger skin removed
3 whole carrots rinsed
amp peeled
unfiltered apple juice
optional
Place all ingredients in a blender and blend
until smooth adding a splash of apple juiceor water if needed to get it moving I probably
added about 14 cup
Then place a fine mesh strainer over a large
bowl and pour the juice over Use a rubber
spatula to press the pulp down and press all
of the juice out Let stand for 5 minutes so you
get most of the juice
Discard pulp and pour your juice into a serving
glass Drink immediately or chill for a bit Will
keep in the fridge for a day or so but will taste
best when fresh
nutrition information per serving
calories 259 fa t 1g carbs 63g sugar 41g sodium 209mg fiber 6g protein 3g
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minimalist baker detox guide bull 7
5-INGREDIENT
DETOX SMOOTHIE
A detox smoothie with fiber antioxidants amp immune-boosting
nutrients for optimum health Perfect for breakfast or a snack
prep time 5 minutes total time 5 minutes makes 2 servings
1 cup frozen berries
1 cup organic spinach or kale
12 cup bananas previously
peeled sliced amp frozen
1 Tbsp flaxseed meal
1 cup fruit juice
2 Tbsp silken tofu optional
I mixed pomegranate amp
orange juices my faves
Add ingredients to a blender and blend on
high until smooth If too thick add a splashmore juice or water For more sweetness add
extra frozen banana
Pour into two serving glasses and enjoy
nutrition information per serving
calories 181 fa t 16g carbs 41g sugar 29g sodium 19mg fiber 47g protein 25g
Vegan
Gluten-free
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bull minimalist baker detox guide8
Vegan
CHOCOLATE CHIP
OATMEAL COOKIEPANCAKES
Irsquove called these chocolate chip oatmeal cookie pancakes for a
very plain reason thatrsquos exactly what they taste like
prep time 5 minutes COOK time 5 minutes makes 5 to 6 pancakes
1 very ripe medium banana
1 tsp baking powder
1 flax egg
pinch of salt
12 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or sub
coconut oil)
3 Tbsp almond milk (or sub
other milk)
12 cup rolled oats (or sub
gluten free oats)
14 cup whole wheat or
unbleached flour
3 Tbsp non-dairy chocolate chips
Preheat a skillet to medium heat
Prepare flax egg by mixing 1 Tbsp flaxseed
meal and 2 12 Tbsp water Let set for 3 to 5
minutes In a separate mixing bowl mash
your very ripe banana with baki ng p owder
Add flax egg oil salt vanilla almond butter
almond milk and stir Stir in oats and flour
until just combined Sprinkle in chocolate
chips and fold gently Let batter rest for 5 to
10 minutes
Scoop scant 14 cup measurements onto
lightly greased griddle Cook for 2 to 4 minutes
on each side until golden brown
Serve plain or with a drizzle of maple syrup
and a few extra chocolate chips for melting
nutrition information for entire recipe
calories 760 fa t 37g SAT fat 78g carbs 96g sugar 28g fiber 126g protein 14g
N O T ES f ro m D A N A
raquo Make this recipe
gluten-free amp use
GF oats amp flour
raquo Add 1 tbsp honey
maple syrup or
agave nectar for
extra sweetening
but I didnrsquot find it
necessary
raquo
These pancakes aregreat reheated in
the microwave the
next day
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
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Apple Carrot Beet Ginger Juice
5-Ingredient Detox Smoothie
Chocolate Chip Oatmeal Cookie Pancakes
Southwest Tofu Scramble
b r e
a k f
a s t
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bull minimalist baker detox guide
Vegan
Gluten-free
4
APPLE CARROT BEET
GINGER JUICE
A simple recipe for making juice without a juicer Plenty of health
benefits and a delicious flavor from carrots apple beets amp ginger
prep time 10 minutes total time 10 minutes makes 1 serving
1 beet rinsed lightly peeled
amp quartered
1 apple peeled cored
amp quartered
1 Tbsp size piece of fresh
ginger skin removed
3 whole carrots rinsed
amp peeled
unfiltered apple juice
optional
Place all ingredients in a blender and blend
until smooth adding a splash of apple juiceor water if needed to get it moving I probably
added about 14 cup
Then place a fine mesh strainer over a large
bowl and pour the juice over Use a rubber
spatula to press the pulp down and press all
of the juice out Let stand for 5 minutes so you
get most of the juice
Discard pulp and pour your juice into a serving
glass Drink immediately or chill for a bit Will
keep in the fridge for a day or so but will taste
best when fresh
nutrition information per serving
calories 259 fa t 1g carbs 63g sugar 41g sodium 209mg fiber 6g protein 3g
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minimalist baker detox guide bull 7
5-INGREDIENT
DETOX SMOOTHIE
A detox smoothie with fiber antioxidants amp immune-boosting
nutrients for optimum health Perfect for breakfast or a snack
prep time 5 minutes total time 5 minutes makes 2 servings
1 cup frozen berries
1 cup organic spinach or kale
12 cup bananas previously
peeled sliced amp frozen
1 Tbsp flaxseed meal
1 cup fruit juice
2 Tbsp silken tofu optional
I mixed pomegranate amp
orange juices my faves
Add ingredients to a blender and blend on
high until smooth If too thick add a splashmore juice or water For more sweetness add
extra frozen banana
Pour into two serving glasses and enjoy
nutrition information per serving
calories 181 fa t 16g carbs 41g sugar 29g sodium 19mg fiber 47g protein 25g
Vegan
Gluten-free
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bull minimalist baker detox guide8
Vegan
CHOCOLATE CHIP
OATMEAL COOKIEPANCAKES
Irsquove called these chocolate chip oatmeal cookie pancakes for a
very plain reason thatrsquos exactly what they taste like
prep time 5 minutes COOK time 5 minutes makes 5 to 6 pancakes
1 very ripe medium banana
1 tsp baking powder
1 flax egg
pinch of salt
12 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or sub
coconut oil)
3 Tbsp almond milk (or sub
other milk)
12 cup rolled oats (or sub
gluten free oats)
14 cup whole wheat or
unbleached flour
3 Tbsp non-dairy chocolate chips
Preheat a skillet to medium heat
Prepare flax egg by mixing 1 Tbsp flaxseed
meal and 2 12 Tbsp water Let set for 3 to 5
minutes In a separate mixing bowl mash
your very ripe banana with baki ng p owder
Add flax egg oil salt vanilla almond butter
almond milk and stir Stir in oats and flour
until just combined Sprinkle in chocolate
chips and fold gently Let batter rest for 5 to
10 minutes
Scoop scant 14 cup measurements onto
lightly greased griddle Cook for 2 to 4 minutes
on each side until golden brown
Serve plain or with a drizzle of maple syrup
and a few extra chocolate chips for melting
nutrition information for entire recipe
calories 760 fa t 37g SAT fat 78g carbs 96g sugar 28g fiber 126g protein 14g
N O T ES f ro m D A N A
raquo Make this recipe
gluten-free amp use
GF oats amp flour
raquo Add 1 tbsp honey
maple syrup or
agave nectar for
extra sweetening
but I didnrsquot find it
necessary
raquo
These pancakes aregreat reheated in
the microwave the
next day
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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bull minimalist baker detox guide
Vegan
Gluten-free
4
APPLE CARROT BEET
GINGER JUICE
A simple recipe for making juice without a juicer Plenty of health
benefits and a delicious flavor from carrots apple beets amp ginger
prep time 10 minutes total time 10 minutes makes 1 serving
1 beet rinsed lightly peeled
amp quartered
1 apple peeled cored
amp quartered
1 Tbsp size piece of fresh
ginger skin removed
3 whole carrots rinsed
amp peeled
unfiltered apple juice
optional
Place all ingredients in a blender and blend
until smooth adding a splash of apple juiceor water if needed to get it moving I probably
added about 14 cup
Then place a fine mesh strainer over a large
bowl and pour the juice over Use a rubber
spatula to press the pulp down and press all
of the juice out Let stand for 5 minutes so you
get most of the juice
Discard pulp and pour your juice into a serving
glass Drink immediately or chill for a bit Will
keep in the fridge for a day or so but will taste
best when fresh
nutrition information per serving
calories 259 fa t 1g carbs 63g sugar 41g sodium 209mg fiber 6g protein 3g
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minimalist baker detox guide bull 7
5-INGREDIENT
DETOX SMOOTHIE
A detox smoothie with fiber antioxidants amp immune-boosting
nutrients for optimum health Perfect for breakfast or a snack
prep time 5 minutes total time 5 minutes makes 2 servings
1 cup frozen berries
1 cup organic spinach or kale
12 cup bananas previously
peeled sliced amp frozen
1 Tbsp flaxseed meal
1 cup fruit juice
2 Tbsp silken tofu optional
I mixed pomegranate amp
orange juices my faves
Add ingredients to a blender and blend on
high until smooth If too thick add a splashmore juice or water For more sweetness add
extra frozen banana
Pour into two serving glasses and enjoy
nutrition information per serving
calories 181 fa t 16g carbs 41g sugar 29g sodium 19mg fiber 47g protein 25g
Vegan
Gluten-free
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bull minimalist baker detox guide8
Vegan
CHOCOLATE CHIP
OATMEAL COOKIEPANCAKES
Irsquove called these chocolate chip oatmeal cookie pancakes for a
very plain reason thatrsquos exactly what they taste like
prep time 5 minutes COOK time 5 minutes makes 5 to 6 pancakes
1 very ripe medium banana
1 tsp baking powder
1 flax egg
pinch of salt
12 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or sub
coconut oil)
3 Tbsp almond milk (or sub
other milk)
12 cup rolled oats (or sub
gluten free oats)
14 cup whole wheat or
unbleached flour
3 Tbsp non-dairy chocolate chips
Preheat a skillet to medium heat
Prepare flax egg by mixing 1 Tbsp flaxseed
meal and 2 12 Tbsp water Let set for 3 to 5
minutes In a separate mixing bowl mash
your very ripe banana with baki ng p owder
Add flax egg oil salt vanilla almond butter
almond milk and stir Stir in oats and flour
until just combined Sprinkle in chocolate
chips and fold gently Let batter rest for 5 to
10 minutes
Scoop scant 14 cup measurements onto
lightly greased griddle Cook for 2 to 4 minutes
on each side until golden brown
Serve plain or with a drizzle of maple syrup
and a few extra chocolate chips for melting
nutrition information for entire recipe
calories 760 fa t 37g SAT fat 78g carbs 96g sugar 28g fiber 126g protein 14g
N O T ES f ro m D A N A
raquo Make this recipe
gluten-free amp use
GF oats amp flour
raquo Add 1 tbsp honey
maple syrup or
agave nectar for
extra sweetening
but I didnrsquot find it
necessary
raquo
These pancakes aregreat reheated in
the microwave the
next day
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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minimalist baker detox guide bull 7
5-INGREDIENT
DETOX SMOOTHIE
A detox smoothie with fiber antioxidants amp immune-boosting
nutrients for optimum health Perfect for breakfast or a snack
prep time 5 minutes total time 5 minutes makes 2 servings
1 cup frozen berries
1 cup organic spinach or kale
12 cup bananas previously
peeled sliced amp frozen
1 Tbsp flaxseed meal
1 cup fruit juice
2 Tbsp silken tofu optional
I mixed pomegranate amp
orange juices my faves
Add ingredients to a blender and blend on
high until smooth If too thick add a splashmore juice or water For more sweetness add
extra frozen banana
Pour into two serving glasses and enjoy
nutrition information per serving
calories 181 fa t 16g carbs 41g sugar 29g sodium 19mg fiber 47g protein 25g
Vegan
Gluten-free
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bull minimalist baker detox guide8
Vegan
CHOCOLATE CHIP
OATMEAL COOKIEPANCAKES
Irsquove called these chocolate chip oatmeal cookie pancakes for a
very plain reason thatrsquos exactly what they taste like
prep time 5 minutes COOK time 5 minutes makes 5 to 6 pancakes
1 very ripe medium banana
1 tsp baking powder
1 flax egg
pinch of salt
12 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or sub
coconut oil)
3 Tbsp almond milk (or sub
other milk)
12 cup rolled oats (or sub
gluten free oats)
14 cup whole wheat or
unbleached flour
3 Tbsp non-dairy chocolate chips
Preheat a skillet to medium heat
Prepare flax egg by mixing 1 Tbsp flaxseed
meal and 2 12 Tbsp water Let set for 3 to 5
minutes In a separate mixing bowl mash
your very ripe banana with baki ng p owder
Add flax egg oil salt vanilla almond butter
almond milk and stir Stir in oats and flour
until just combined Sprinkle in chocolate
chips and fold gently Let batter rest for 5 to
10 minutes
Scoop scant 14 cup measurements onto
lightly greased griddle Cook for 2 to 4 minutes
on each side until golden brown
Serve plain or with a drizzle of maple syrup
and a few extra chocolate chips for melting
nutrition information for entire recipe
calories 760 fa t 37g SAT fat 78g carbs 96g sugar 28g fiber 126g protein 14g
N O T ES f ro m D A N A
raquo Make this recipe
gluten-free amp use
GF oats amp flour
raquo Add 1 tbsp honey
maple syrup or
agave nectar for
extra sweetening
but I didnrsquot find it
necessary
raquo
These pancakes aregreat reheated in
the microwave the
next day
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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minimalist baker detox guide bull 7
5-INGREDIENT
DETOX SMOOTHIE
A detox smoothie with fiber antioxidants amp immune-boosting
nutrients for optimum health Perfect for breakfast or a snack
prep time 5 minutes total time 5 minutes makes 2 servings
1 cup frozen berries
1 cup organic spinach or kale
12 cup bananas previously
peeled sliced amp frozen
1 Tbsp flaxseed meal
1 cup fruit juice
2 Tbsp silken tofu optional
I mixed pomegranate amp
orange juices my faves
Add ingredients to a blender and blend on
high until smooth If too thick add a splashmore juice or water For more sweetness add
extra frozen banana
Pour into two serving glasses and enjoy
nutrition information per serving
calories 181 fa t 16g carbs 41g sugar 29g sodium 19mg fiber 47g protein 25g
Vegan
Gluten-free
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bull minimalist baker detox guide8
Vegan
CHOCOLATE CHIP
OATMEAL COOKIEPANCAKES
Irsquove called these chocolate chip oatmeal cookie pancakes for a
very plain reason thatrsquos exactly what they taste like
prep time 5 minutes COOK time 5 minutes makes 5 to 6 pancakes
1 very ripe medium banana
1 tsp baking powder
1 flax egg
pinch of salt
12 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or sub
coconut oil)
3 Tbsp almond milk (or sub
other milk)
12 cup rolled oats (or sub
gluten free oats)
14 cup whole wheat or
unbleached flour
3 Tbsp non-dairy chocolate chips
Preheat a skillet to medium heat
Prepare flax egg by mixing 1 Tbsp flaxseed
meal and 2 12 Tbsp water Let set for 3 to 5
minutes In a separate mixing bowl mash
your very ripe banana with baki ng p owder
Add flax egg oil salt vanilla almond butter
almond milk and stir Stir in oats and flour
until just combined Sprinkle in chocolate
chips and fold gently Let batter rest for 5 to
10 minutes
Scoop scant 14 cup measurements onto
lightly greased griddle Cook for 2 to 4 minutes
on each side until golden brown
Serve plain or with a drizzle of maple syrup
and a few extra chocolate chips for melting
nutrition information for entire recipe
calories 760 fa t 37g SAT fat 78g carbs 96g sugar 28g fiber 126g protein 14g
N O T ES f ro m D A N A
raquo Make this recipe
gluten-free amp use
GF oats amp flour
raquo Add 1 tbsp honey
maple syrup or
agave nectar for
extra sweetening
but I didnrsquot find it
necessary
raquo
These pancakes aregreat reheated in
the microwave the
next day
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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minimalist baker detox guide bull 7
5-INGREDIENT
DETOX SMOOTHIE
A detox smoothie with fiber antioxidants amp immune-boosting
nutrients for optimum health Perfect for breakfast or a snack
prep time 5 minutes total time 5 minutes makes 2 servings
1 cup frozen berries
1 cup organic spinach or kale
12 cup bananas previously
peeled sliced amp frozen
1 Tbsp flaxseed meal
1 cup fruit juice
2 Tbsp silken tofu optional
I mixed pomegranate amp
orange juices my faves
Add ingredients to a blender and blend on
high until smooth If too thick add a splashmore juice or water For more sweetness add
extra frozen banana
Pour into two serving glasses and enjoy
nutrition information per serving
calories 181 fa t 16g carbs 41g sugar 29g sodium 19mg fiber 47g protein 25g
Vegan
Gluten-free
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bull minimalist baker detox guide8
Vegan
CHOCOLATE CHIP
OATMEAL COOKIEPANCAKES
Irsquove called these chocolate chip oatmeal cookie pancakes for a
very plain reason thatrsquos exactly what they taste like
prep time 5 minutes COOK time 5 minutes makes 5 to 6 pancakes
1 very ripe medium banana
1 tsp baking powder
1 flax egg
pinch of salt
12 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or sub
coconut oil)
3 Tbsp almond milk (or sub
other milk)
12 cup rolled oats (or sub
gluten free oats)
14 cup whole wheat or
unbleached flour
3 Tbsp non-dairy chocolate chips
Preheat a skillet to medium heat
Prepare flax egg by mixing 1 Tbsp flaxseed
meal and 2 12 Tbsp water Let set for 3 to 5
minutes In a separate mixing bowl mash
your very ripe banana with baki ng p owder
Add flax egg oil salt vanilla almond butter
almond milk and stir Stir in oats and flour
until just combined Sprinkle in chocolate
chips and fold gently Let batter rest for 5 to
10 minutes
Scoop scant 14 cup measurements onto
lightly greased griddle Cook for 2 to 4 minutes
on each side until golden brown
Serve plain or with a drizzle of maple syrup
and a few extra chocolate chips for melting
nutrition information for entire recipe
calories 760 fa t 37g SAT fat 78g carbs 96g sugar 28g fiber 126g protein 14g
N O T ES f ro m D A N A
raquo Make this recipe
gluten-free amp use
GF oats amp flour
raquo Add 1 tbsp honey
maple syrup or
agave nectar for
extra sweetening
but I didnrsquot find it
necessary
raquo
These pancakes aregreat reheated in
the microwave the
next day
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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bull minimalist baker detox guide8
Vegan
CHOCOLATE CHIP
OATMEAL COOKIEPANCAKES
Irsquove called these chocolate chip oatmeal cookie pancakes for a
very plain reason thatrsquos exactly what they taste like
prep time 5 minutes COOK time 5 minutes makes 5 to 6 pancakes
1 very ripe medium banana
1 tsp baking powder
1 flax egg
pinch of salt
12 tsp vanilla extract
1 Tbsp almond butter
1 Tbsp canola oil (or sub
coconut oil)
3 Tbsp almond milk (or sub
other milk)
12 cup rolled oats (or sub
gluten free oats)
14 cup whole wheat or
unbleached flour
3 Tbsp non-dairy chocolate chips
Preheat a skillet to medium heat
Prepare flax egg by mixing 1 Tbsp flaxseed
meal and 2 12 Tbsp water Let set for 3 to 5
minutes In a separate mixing bowl mash
your very ripe banana with baki ng p owder
Add flax egg oil salt vanilla almond butter
almond milk and stir Stir in oats and flour
until just combined Sprinkle in chocolate
chips and fold gently Let batter rest for 5 to
10 minutes
Scoop scant 14 cup measurements onto
lightly greased griddle Cook for 2 to 4 minutes
on each side until golden brown
Serve plain or with a drizzle of maple syrup
and a few extra chocolate chips for melting
nutrition information for entire recipe
calories 760 fa t 37g SAT fat 78g carbs 96g sugar 28g fiber 126g protein 14g
N O T ES f ro m D A N A
raquo Make this recipe
gluten-free amp use
GF oats amp flour
raquo Add 1 tbsp honey
maple syrup or
agave nectar for
extra sweetening
but I didnrsquot find it
necessary
raquo
These pancakes aregreat reheated in
the microwave the
next day
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
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minimalist baker detox guide bull 1 1
Vegan
Gluten-free
SOUTHWEST TOFU
SCRAMBLE
A savory Southwest-inspired tofu scramble with veggies amp a simple
five-ingredient sauce Only 10 ingredients 30 minutes amp 1 pan
prep time 10 minutes COOK time 20 minutes makes 2 servings
SCRAMBLE
8 ounces extra firm tofu
Olive oil
14 red onion thinly sliced
12 red pepper thinly sliced
2 cups kale loosely chopped
SAUCE
12 tsp sea salt
12 tsp garlic powder12 tsp cumin powder
14 tsp chili powder
12 tsp turmeric optional
FOR SERVING
Salsa cilantro amp hot sauce
Breakfast potatoes toast
andor fruit
Pat tofu dry and roll in a clean absorbent
towel with something heavy on top such as acast iron skillet for 15 minutes
While tofu is draining prepare sauce by
adding dry spices to a small bowl and adding
enough water to make a pourable sauce
Set aside
Prep veggies and warm a large skillet over
medium heat Once hot add 1 to 2 Tbsp olive
oil the onion and red pepper Season with a
pinch each salt amp pepper and stir Cook until
softened about 5 minutes
Add kale season with a bit more salt and
pepper and cover to steam for 2 minutes
In the meantime unwrap tofu and use a fork
to crumble into bite-sized pieces
Use a spatula to move the veggies to one side
of the pan and add tofu Sauteacute for 2 minutes
then add sauce pouring it mostly over the
tofu and a little over the veggies
CONTINUED
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
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bull minimalist baker detox guide12
Stir immediately evenly distributing the
sauce Cook for an additional 5 to 7 minutes
or until tofu is slightly browned
Serve immediately with breakfast potatoes
toast andor fruit I like to add more flavor
with salsa hot sauce andor fresh cilantro
Inspired by amp adapted from
Eat Within Your Means
nutrition information per serving
calories 252 fa t 19g SAT fat 3g carbs 127g sugar 25g sodium 516mg fiber 3g protein 12g
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Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 1342
Dill Roasted Sw eet Potatoesand Warm Spinach Salad
Rainbow Chard Hummus Wraps
Mexican Quinoa Salad Cupswith Creamy Cilantro Lime Dressing
Smoky Black Bean Beet Burgers
Better Than Restaurant Falafel
Mediterranean Baked Sweet Potatoes
Vietnamese Spring Rollswith Crispy Tofu
Poblano and Portobello Fajitas
l u n
c h +
d i n
n e r
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 1442
bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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bull minimalist baker detox guide14
DILL ROASTED SWEET
POTATOES and WARMSPINACH SALAD
Easy roasted sweet potatoes with fresh dill white onion amp spices
Serve as a side or over spinach for a warm comforting salad
prep time 5 minutes cook time 45 minutes makes 6 servings
2 large sweet potatoes
1 small white onion
5 whole garlic cl oves
4 Tbsp olive oil (or sub
coconut oil)
14 tsp each sea salt amp pepper
1 large bunch fresh dill lightly
chopped (about 12 cup)
Preheat oven to 375 degrees F and line a
baking sheet with parchment paper or foil Ifusing foil lightly spray with non-stick spray
Rinse and scrub sweet potatoes removing any
dark spots Then dice into 1-inch cubes and
add to a large mixing bowl
Dice onion into rings and add to the bowl
along with the garlic cloves Add olive oil
and toss Then season with salt pepper and
dill and toss again until well coated Add to
baking sheet in a single layer
Bake for 35 to 45 minutes or until soft and
potatoes slide off a knife or fork with ease
Remove from oven and serve immediately
over a bed of fresh spinach and topped with
toasted walnuts or pecans
nutrition information per 34 cup serving
calories 230 fa t 9g carbs 35g sugar 1g sodium 100mg fiber 6g protein 37g
N O T ES f ro m D A N A
raquo This recipe will
keep in an airtight
container stored
in the fridge for
several days or
in the freezer forup to a month
Gluten-free
vegetarian
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
7182019 Detox Guide
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
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MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
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minimalist baker detox guide bull 1 7
Vegan
Gluten-free
nutrition information per serving
calories 123 fa t 6g carbohydrates 13g sugar 2g fiber 5g protein 6g
RAINBOW CHARD
HUMMUS WRAPS
This swiss chard wrap with hummus amp veggies is the perfect take-
along snack or light lunch and easily customizable
prep time 5 minutes total time 5 minutes makes 1 serving
1 large rainbow
swiss chard leaf
14 cup hummus
Veggies for topping such as
tomato cucumber amp onion
Will also work with collard
gree ns or k ale but wil l have a
more bitter taste
For more staying power add
1 cup cooked quinoa or toasted
or raw nuts or seeds
Rinse and dry your swiss chard chop off the
stem and shave the bottom thicker part of thestem so it will roll up easier
Then top the center with hummus amp veggies
wrap up and enjoy You can also secure it with
toothpicks or wrap it in parchment paper to
take on the go
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
7182019 Detox Guide
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2642
bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
18
MEXICAN QUINOA
SALAD CUPS withCREAMY CILANTROLIME DRESSING
These 30-minute Mexican-inspired cups are loaded with fiber
protein amp healthy fats plus a creamy vegan cilantro-lime dressing
prep time 10 minutes COOK time 20 minutes makes 4 to 6 servings
SALAD CUPS
2 heads small artisan lettuce
(or sub corn tortillas)
1 (15-oz) can unsalted
black beans
1 large sweet potato
scrubbed rinsed amp cubed
12 tsp each cinnamon cumin
amp sea salt
34 cup dry white or red quinoa
rinsed in a fine mesh strainer
DRESSING
12 small ripe avocado
1 cup chopped cilantro
3 to 4 small limes juiced
13 cup extra virgin olive oil
or grapeseed oil
14 tsp each cumin amp sea salt
1 Tbsp sweetener of choice (such
as cane sugar or honey)
Preheat oven to 400 degrees F and prep sweet
potatoes Toss in a drizzle of olive oil and
14 tsp each cumin cinnamon and sea salt
Bake for 20 to 25 minutes or until tender and
slightly golden brown
Rinse quinoa in a fine mesh strainer and place
in a small saucepan over medium-high heat
to toast Stir and cook for 2 to 3 minutes and
then add 1-12 cups water and stir Bring to a
boil then reduce heat to simmer cover and
cook for 15 minutes or until tender and water
is fully absorbed Turn off heat and set aside
In a separate saucepan bring black beans to
a simmer over medium heat and season with
14 tsp each sea salt cumin and cinnamon
If your black beans are already salted omit
additional salt Once bubbly and warm turn
heat to simmerlow
Prepare dressing by adding all ingredientsbesides water to a blender and blending
CONTINUED
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bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
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minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
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s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 1942
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2042
bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2142
minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
7182019 Detox Guide
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bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2642
bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
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bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
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minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
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bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
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7182019 Detox Guide
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7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
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7182019 Detox Guide
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2042
bull minimalist baker detox guide20
Add water to thin and scrape down sides
as needed Taste and adjust seasonings as
needed adding more lime salt cumin or
sweetener as desired Transfer to servingdish Yoursquoll have leftovers which store well
in a covered container in the fridge for up to
several days
Rinse and dry lettuce (or sub corn or flour
tortillas) and choose the pieces that are a
good ldquocuprdquo shape to fill with toppings
Arrange on a serving plate and top with
quinoa black beans and sweet potatoes
Serve with dressing and any additionaldesired toppings such as cilantro salsa chips
or sliced jalapentildeo
You might have leftover toppings and
dressing depending on how many salad cups
you prep are Leftovers keep well
nutrition information per 2 salad cups
calories 282 fa t 18g SAT fat 28g carbs 28g sugar 5g sodium 200mg fiber 86g protein 68g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2142
minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2242
bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
7182019 Detox Guide
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7182019 Detox Guide
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2642
bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2142
minimalist baker detox guide bull 21
Vegan
Gluten-free
SMOKY BLACK BEAN
BEET BURGERS
These 10-ingredient smoky vegan burgers wi th walnuts quinoa
and spices are hearty nutritionally-dense and simple to prepare
prep time 20 minutes cook time 40 mins makes 8 to 9 patties
34 cup cooked quinoa
12 large red onion finely diced
(about 34 cup)
1 cup finely c hopped
mushrooms (shiitake baby
bella or white button)
Salt amp pepper
1 (15-oz) can black beans
well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
12 tsp chili powder (or sub
extra cumin)
14 tsp smoked paprika
12 cup raw walnuts crushed or
ground into a loose meal
Heat a large skillet over medium-low heat and
add some nonstick spray or a bit of olive oilOnce hot add the onion and sauteacute seasoning
with a pinch each salt amp pepper
When onions are softmdashabout 5 minutesmdashturn
up the heat to medium and add mushrooms
Season with another pinch of salt amp pepper
and cook until vegetables are slightly browned
and fragrantmdashabout 3 minutes
Remove from heat add black beans and
mash Yoursquore looking for a rough mash so you
can leave a bit of texture if you want
Transfer the mixture to a mixing bowl and
add the quinoa beets amp spices then stir
For even more flavor add a shake of vegan
worcestershire or A-1 sauce (optional)
Lastly add walnut meal a little at a time until
the mixture is able to form into patties Set in
the fridge to chill while oven preheats to 375
degrees F (skip this step if cooking on stovetop
or grill mdashsee si debar)
CONTINUED
N O T ES f ro m D A N A
raquo For a quicker cook
time form into
thinner patties amp
brown in a skillet
coated lightly with
oil over medium
heat Cook untibrown on both
sidesmdashabout 3 to
4 minutes
raquo If you donrsquot want
to cook the whole
batch at once
par-bake patties
15 to 20 minutes
Cool and stack
between layers o
parchment paper
and cover Freeze
for up to a few
weeks To cook
place on baking
sheet frozen and
bake roughly 25
to 35 minutes
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2242
bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2342
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2442
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2542
minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2642
bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2242
bull minimalist baker detox guide22
Coat a baking sheet with nonstick spray or olive oil Form mixture into roughly 8 to 9 patties
I use a peanut butter jar lid lined with plastic wrap to get the perfect circular shape You can
also just take handfuls and mash them into loose patties The thicker you make them the
longer theyrsquoll take to cook through but the ldquojuicierrdquo and heartier theyrsquoll be Thinner pattieswill cook faster
Arrange burgers on a baking sheet and brush or spray the tops with olive oil Bake for a total
of 30 to 45 minutes gently flipping at the halfway mark Cook longer to dry them out even
more and achieve more cr isp but it rsquos not necessary
Serve on small gluten free buns or atop mixed greens with desired toppings
nutrition information per 1 patty serving
calories 125 fa t 49g carbs 172g sugar 18g sodium 257mg fiber 38g protein 61g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2342
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2442
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2542
minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2642
bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2342
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2442
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2542
minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
7182019 Detox Guide
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bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
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7182019 Detox Guide
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
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7182019 Detox Guide
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minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
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bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
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7182019 Detox Guide
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minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2642
bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
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7182019 Detox Guide
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minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2542
minimalist baker detox guide bull 25
Vegan
Gluten-free
BETTER THAN
RESTAURANT FALAFEL
This collard green amp tahini falafel can rival any restaurant although
it remains vegan gluten-free and pan-cooked not fried
prep time 10 minutes cook time 10 mins makes 4 to 6 servings
4 cups stemmed and torn
collard greens (one bunch)or swiss chard
1 (15-oz) can chickpeas
rinsed and drained
3 medium to large cl oves
garlic chopped
1-12 Tbsp tahini
1-12 Tbsp fresh lemon juice
14 tsp cumin
Sea salt and black pepper
3 to 4 Tbsp oat flour (ground
from gluten free oats)
4 Tbsp grapeseed or olive oil
for cooking
Add collard greens chickpeas garlic tahini
lemon juice cumin and a healthy pinch ofeach salt and pepper to a food processor and
mix to combine
Once incorporated transfer to a mixing bowl
and stir in oat flour a tablespoon at a time
until the mixture is thick enough to handle
Taste and adjust seasonings as needed
Heat a large skillet over medium to medium-
high heat and add 2 Tbsp oil at a time Swirl to
coat pan Add 4 falafel (or however many will
fit comfortably) to the pan at a time
Check at the 1 to 2 minute mark to ensure
theyrsquore not browning too quickly If they are
slightly reduce heat Cook about 3-4 minutes
or until golden brown Flip once Cook until
the underside is golden brown as well
Serve immediately with hummus amp paprika
or inside a pita with garlic sauce or hummus
Will store in the fridge layered with
parchment paper in an airtight container forseveral days Freeze to keep longer
nutrition information per falafel
calories 154 fa t 7g carbs 17g sugar 2g sodium 50mg fiber 5g protein 5g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2642
bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2642
bull minimalist baker detox guide
Vegan
Gluten-free
26
MEDITERRANEAN
BAKED SWEETPOTATOES
Simple 30-minute baked sweet potatoes with toppings that are
delicious fresh healthy and naturally vegan and gluten free
prep time 5 minutes cook time 25 minutes makes 4 servings
DRESSING
4 medium sweet potatoes
1 (15-oz) can chickpeas
rinsed amp drained
12 Tbsp olive oil
12 tsp each cumin coriander
cinnamon amp smoked paprika
Sea salt amp lemon juice optional
GARLIC HERB SAUCE
14 cup hummus (or tahini)
juice of 12 lemon
34 to 1 tsp dried dill (or sub
2 to 3 tsp fresh)
3 cloves garlic minced
Water or unsweetened almond
milk to thin
Sea salt to taste
TOPPINGS (OPTIONAL)
14 cup cherr y tomatoes diced
14 cup chopped parsley minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees F and line a large
baking sheet with foil
Rinse and scrub potatoes and cut in half
length-wise This will help speed cooking
time Otherwise leave whole and bake for
longer (approximately double the time 45
min to 1 hour)
Toss chickpeas with olive oil amp spices and
place on a foil-lined baking sheet
Rub the sweet potatoes with a bit of olive oil
and place face down on the same baking sheet
(or another baking sheet depending on size)
While the sweet potatoes and chickpeas are
roasting prepare your sauce by adding all
ingredients to a mixing bowl and whisking
to combine only adding enough water to
almond milk to thin so itrsquos pourable Taste and
adjust seasonings as needed Add more garlic
for more zing salt for savoriness lemon juice
CONTINUED
N O T ES f ro m D A N A
raquo If you donrsquot have
any hummus tahini
(which you can
DIY) will make agreat substitution
for the saucemdash
just adjust the
seasonings to taste
to accommodate
the lack of flavor
tahini provides
raquo Adjust number of
sweet potatoes in
this recipe per
person eating Buy
organic for best
quality and flavor
raquo Additional side amp
topping ideas might
include hummus
pita chips baba
ganoush or Persian
eggplant dip
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2842
bull minimalist baker detox guide28
for freshness and dill for a more intense herb
flavor I found mine didnrsquot need anything else
Also prepare the parsley-tomato topping by
tossing tomato and parsley with lemon juiceand setting aside to marinate
Once sweet potatoes are fork tender and the
chickpeas are golden brownmdashroughly 25
minutesmdashremove from oven
For serving flip potatoes flesh-side up and
smash down the insides a little bit Then top
with chickpeas sauce and parsley-tomato
garnish Serve immediately
nutrition information per 1 potato with toppings
calories 313 fa t 5g sat fat 7g carbs 60g sugar 39g sodium 82mg fiber 117g protein 86g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 2942
minimalist baker detox guide bull 29
VIETNAMESE
SPRING ROLLS withCRISPY TOFU
These 30-minute Vietnamese-inspired spring rolls with crispy tofuand almond butter dipping sauce are flavorful crisp and so fresh
prep time 15 minutes cook time 15 minutes makes 4 servings (8 rolls)
Vegan
gluten-free
Start by preparing rice noodles in boiling hot
water for about 10 minutes (read instructionson package) then drain and set aside
Meanwhile heat a large skillet over medium
heat and cut pressed tofu into small
rectangles Toss in 3 Tbsp cornstarch and
flash fry in about 3 Tbsp sesame oil flipping
on all sides to ensure even browning mdashabout
5 minutes Remove from skillet and set aside
Prep veggies and prepare almond butter sauce
by adding all sauce ingredients except water
to a small mixing bowl and whisk to combine
Add enough hot water to thin until a pourable
sauce is achieved Adjust flavors as needed (I
often add a little more chili garlic sauce and
brown sugar)
To add more flavor to the tofu transfer about
2-12 Tbsp of the sauce to a small bowl and
add an additional tablespoon each of soy
sauce sesame oil and brown sugar (or agave)
and whisk to combine
Add tofu back to the skillet over medium heat
and add ldquosauceglazerdquo stirring to coat Cook
CONTINUED
SPRING ROLLS
12 cup each julienned carrotsred pepper and cucumber
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice
noodles (thinner the better)
8 to 10 rice spring roll papers
ALMOND BUTTER DIPPING SAUCE
13 cup salted creamyalmond butter
1 Tbsp reduced sodium soy sauce
1 to 2 Tbsp brown sugar agave
nectar or honey if not vegan
1 Tbsp fresh lime juice
12 tsp chili garlic sauce
CRISPY TOFU
8 ounces extra firm tofu drainedamp thoroughly pressed
4 Tbsp sesame oil divided
3 Tbsp cornstarch
2-12 Tbsp almond butter
dipping sauce
1 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar or agave nectar
N O T ES f ro m D A N A
raquo Not all soy sauce
is gluten free so
make sure you
check the labels
if you require a
GF version
raquo For serving go
dip happy and
pair the almond
butter sauce with
sriracha You can
also serve with
the hot sauce o
your choi ce
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3042
bull minimalist baker detox guide30
for several minutes or until all of the sauce is absorbed and the tofu looks glazed stirring
frequently Set aside with prepared veggies and vermicelli noodles
To assemble spring rolls pour very hot water into a shallow dish or skillet and immerse ricepaper to soften for about 10 to 15 seconds Transfer to a damp cutting board or damp towel
and gently spread out edges into a circle It may take a little practice so donrsquot feel bad if your
first few attempts are a fail
To the bottom third of the wrapper add a small handful of vermicelli noodles and layer
carrots bell peppers cucumber fresh herbs and 2 to 3 pieces of tofu on top Gently fold over
once tuck in edges and continue rolling until seam is sealed
Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
Repeat until all fillings are used up ndash about 8 to 10 spring rolls total
Serve with almond butter sauce and sriracha or hot sauce of choice I like to mix mine and godip happy Leftovers store well individually wrapped in plastic wrap though best when fresh
Inspired by the lovely Heidi at Foodie Crush
nutrition information per 1 roll with dipping sauce
calories 274 fa t 12g SAT fat 15g carbs 25g sugar 36g sodium 172mg fiber 15g protein 65g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3142
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3242
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3342
minimalist baker detox guide bull 33
POBLANO and
PORTOBELLO FAJITAS
Simple vegan fajitas with portobello mushrooms and poblano amp bell
peppers made extra satisfying with healthy spoonfuls of guac
prep time 10 minutes cook time 20 mins makes 2 to 3 servings
1 poblano pepper seeds
removed and thinly sliced
2 bell peppers seeds
removed and thinly sliced
1 jalapentildeo seeds removed
and thinly sliced
1 yellow or white onion
cut into thin rounds
2 large or 4 baby portobello
mushrooms stems removed
wiped clean and thinly sliced
2 ripe avocados
juice of 12 lime
Sea salt cumin amp garlic powder
1 tsp A1 steak sauce (for
mushrooms optional)
6 small flour or corn tortillas
Fresh red onion hot sauce
cilantro amp salsa optional
nutrition information per 13 of recipe without toppings
calories 427 fa t 28g carbs 43g sugar 7g sodium 215mg fiber 15g protein 67g
Heat a large skillet and a medium skillet over
medium-high heat Once hot add a dash ofolive or coconut oil to the large skillet then
the onion and peppers Season generously
with salt cumin and garlic powder Cook until
softened and slightly caramelized stirring
often Set aside Cover to keep warm
At the same time add a dash of oil to the
medium pan then add mushrooms Season
with a bit of salt and once softened and
browned add a dash of A1 (vegan-friendly) for
more flavor if desired Remove from heat setaside and cover
Prepare guacamole by adding two avocados
to a bowl then adding the juice of half a lime
and a generous pinch of salt Fresh cilantro
and red onion is optional Warm tortillas in
microwave or oven
Serve tortillas with peppers and onions
mushrooms guacamole and any other
toppings you desire such as salsa hot sauce
and cheese or sour cream (for non-vegan)
Vegan
gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3442
s n a
c k sBest Ever 5-Minute Microwave Hummus
Healthy 5-Ingredient Granola Bars
5-Ingredient Vegan Gluten Free Cookie s
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3542
bull minimalist baker detox guide
Vegan
Gluten-free
36
BEST EVER 5-MINUTE
MICROWAVE HUMMUS
This six-ingredient hummus comes together in just five minutes
and is magically transformed into the best hummus ever thanks to
the MICROWAVE
prep time 1 minute COOK time 4 minutes makes 8 servings
nutrition information per 14 cup serving
calories 157 fa t 10g carbs 129g sugar 27g sodium 239mg fiber 14g protein 52g
Microwave undrained chickpeas and garlic
cloves in a mixing bowl for 4 to 5 minutes
Add to blender or food processor and process
with lemon juice salt and tahini Stream in
olive oil while mixing Process until smooth
and creamy scraping down sides as needed
Taste and adjust seasonings as you prefer I
find 34 tsp salt to be the perfect amount
Garnish with a little more olive oil and
paprika and serve with veggies crackers
and pita Leftovers keep in the refrigerator
for up to 1 week or more It tastes even better
refrigerated as it has time to thicken up and
develop in flavor
recipe created by Rebekah amp Justin Hubbard
and shared by my lovely friend Lisa
1 (15-oz) can chickpeas
NOT drained
2 to 4 cloves garlic depending
how garlicky you prefer it
12 cup tahini
2 Tbsp fresh lemon juice
34 to 1 tsp sea salt depending
how salty you prefer it
1 to 2 Tbsp extra virgin olive oil
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3642
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3742
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3842
minimalist baker detox guide bull 39
HEALTHY
5-INGREDIENT GRANOLA BARS
Healthy no-bake granola bars with just five ingredients amp a sweet
crunchy texture make an ideal portable breakfast or snack
prep time 10 minutes COOK time 5 minutes makes 10 bars
1 cup packed dates pitted
(deglet nour or medjool)
14 cup honey (or sub maple
syrup or agave for vegan option)
14 cup creamy salted natural
peanut butter or almond butter
1 cup roasted unsalted almonds
loosely chopped
1-12 cups rolled oats
(gluten-free for GF eaters)
Chocolate chips dried fruit nuts
banana chips amp vanilla optional
If your dates donrsquot feel sticky amp
moist soak them in water for 10
minutes and drain before processing
This will ultimately help hold the
bars together better
Process dates in a food processor until small
bits remain about 1 minute It should form aldquodoughrdquo like c onsistency
Place oats almonds amp dates in a bowl then
set aside
Warm honey and peanut butter in a small
saucepan over low heat Stir and pour over oat
mixture and then mix breaking up the dates
to disperse throughout
Once thoroughly mixed transfer to 8-x-8 dish
or other small pan lined with plastic wrap or
parchment paper so they lift out easily A loaf
pan might work but will yield thicker bars
Press down until uniformly flattened Cover
with parchment or plastic wrap and set in
fridge or freezer for 15 to 20 minutes to harden
Remove bars from pan and chop into 10 even
bars Store in an airtight container for up to
several days
N O T ES f ro m D A N A
raquo For extra flavor
toast your oats in
a 350 degree F
oven for 15-ish
minutes or unti
slightly golden
brown amp toasted
raquo Keep these bars
extra fresh by
storing them inthe freezer When
yoursquore ready to
snack let thaw
until softened
nutrition information per bar
calories 217 fa t 8g sat fat 1g carbohydrates 31g sugar 19g fiber 4g protein 6g
Gluten-free
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 3942
bull minimalist baker detox guide
Vegan
Gluten-free
40
5-INGREDIENT
VEGAN GLUTEN FREECOOKIES
These simple five-ingredient vegan amp gluten free cookies are
both healthy and delicious
prep time 15 minutes cook time 15 mins makes 2 dozen cookies
1 cup dates packed (soaked
for 10 minutes in warm waterand then drained)
1 medium ripe banana
2 Tbsp all natural salted
almond butter or peanut butter
34 cup almond meal (ground
from raw almonds)
34 cup gluten free rolled oats
Dairy-free chocolate chips
dried fruit flaxseed seeds amp
nuts optional
Add dates to a food processor and pulse until
small bits remain Add banana amp almondbutter Mix until combined scraping down
the sides as needed
Next add the almond meal and rolled oats
and pulse until a loose dough is formed It will
be kind of wet and sticky Thatrsquos OK Yoursquore on
the right track
Scrape your dough into a mixing bowl If it
feels too wet to the touch to form into cookies
add a few tablespoons of almond meal and
or oats and stir I added an additional few
tablespoons of each until I was able to form
them into cookies without them sticking to
my hands
At this point you can add in 14 cup of your
mix-in of choicemdashsuch as dairy-free dark
chocolate chips raisins or nuts Chill dough for
10 minutes and preheat oven to 350 degrees F
Scoop out 1 Tbsp of your cookie dough and
form into loose discs Arrange on a parchment-lined baking sheet They wonrsquot expand so pack
them closer together (but not touching)
CONTINUED
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4042
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4142
bull minimalist baker detox guide42
Bake for 15 to 18 minutes or until golden brown
and somewhat firm to the touch The good
thing about these cookies is a little under-
baked is OK since therersquos no eggs and theyrsquollultimately just be a little more moist
Remove and let set for a few minutes on
the pan then carefully transfer to a plate or
cooling rack to cool Serve immediately
Store leftovers in an airtight container for
several days Move to the fridge or freezer for
longer term storage
nutrition information per cookie
calories 75 fa t 32g carbohydrates 114g sugar 6g fiber 16g protein 16g
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
7182019 Detox Guide
httpslidepdfcomreaderfulldetox-guide 4242
MINIMALIST BAKER is a space for simple delicious
food Wersquore John and Dana a husband amp wife
team currently based in Portland Oregon Danadevelops the recipes takes the photos amp writes
the content and John designs amp manages the
technical side of the site Hersquos also our blogger
resources guru We make a pretty good pair
If you like this detox guide be sure to check out
our free blogger resources list as well as our
other productsmdash 31 MEALS COOKBOOK and FOOD
PHOTOGRAPHY SCHOOL mdashon our webs ite We l ove
seeing what you cook up from our site so please
let us know by taking a picture and tagging it
minimalistbaker on Instagram
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