When we built the Life Time D.TOX program, we wanted participants to have the right tools to support a healthy, full-body detox without feeling deprived from food. There’s a team of dietitians at our corporate office who are consistently in recipe-development mode, creating tasty meal solutions that are both hypoallergenic and provide ample protein — both of which are imperative to supporting the body’s detoxification process.
I thought it’d be fun to share some of our most popular D.TOX recipes. Whether you’re joining the next class or simply in need of some new recipes, enjoy the ones below.
Cookies and Cream Shake
Makes one shake
Prep time: 1 minute
Cook time: 1 minute
- 10 oz. unsweetened vanilla coconut milk
- 1 serving vanilla Life Time D.TOX Powder (you can also substitute chocolate D.TOX powder or, if you’re not detoxing, your preferred protein powder)
- 1 serving Life Time Fiber (or 1 tbs. chia seeds as a substitute)
- 1/2 frozen banana
- 1/2 tsp. vanilla extract
- 1 tbs. cacao nibs (or dairy-free chocolate chips)
- Place all ingredients in a high-speed blender and blend on high for about 1 minute until smooth.
- Pour into a glass and top with cacao nibs
Buffalo Chicken Sweet Potato
Makes four servings
Prep time: 5 minutes
Cook time: 4 hours
- 1 cup hot sauce
- 1/2 cup coconut oil
- 1 lb. chicken breasts
- 2 medium sweet potatoes
- 2 tbs. green onions (optional)
- Mix the hot sauce and coconut oil together with a whisk.
- Add the chicken to a slow cooker. Pour the hot sauce and coconut oil mixture over the chicken so it’s fully covered. Cook on high for four hours, checking occasionally to make sure the chicken is still covered in sauce.
- When there’s an hour left on the chicken’s cook time, preheat the oven to 350 degrees F. After scrubbing and cleaning the sweet potatoes, pierce and place in the oven for 30 to 40 minutes.
- After four hours, shred the chicken using a fork. It should shred easily. If not, continue heating in the slow cooker.
- Create four equal portions with the chicken. Cut the sweet potatoes in half and top each half with chicken and green onion if desired.
Makes 12 servings
Prep time: 15 minutes
Cook time: 60 minutes freezer time
- 1 cup Medjool dates, pitted (about 8 total)
- 3/4 cup cashews
- 1/4 cup cacao powder
- 1 tsp. vanilla extract
- Add the dates to a food processor and mix until blended. Add in the cashews and continue to blend until you see speckles of cashews; be careful not to blend too much or the mixture will become too oily.
- Add the cacao powder and vanilla extract and blend minimally to combine. This will form a “ball” in the food processor. The mixture will be sticky — this is OK.
- Use a tablespoon to roll the mixture into 12 equal-sized balls. Or, you can also line an 8×8 pan with parchment paper, spread the mixture equally across the pan, and lay an additional piece of parchment paper over the top to smooth out the surface.
- Freeze for one hour. If you used a pan, cut into 12 equal-sized pieces. Keep frozen or refrigerate until ready to eat.