day 2. detox. lunch & dinner.

A glass of warm water with lemon juice upon waking...

lunch. chicken & coconut soup. 
serves 2

2 cups organic chicken broth
1 cup coconut milk
1 knob of ginger peeled
1 7oz organic chicken breast, cut into 1" chunks
1/2 chili
1 TBl tamari (wheat-free Japanese soy sauce)
a handful of fresh cilantro
1/2 lime, cut into 2 wedges

1. In a medium stock pot, add broth, milk, ginger, chicken & chili. Bring to a boil. Reduce heat to medium and cook about 6-7 minutes, until the chicken is cooked all the way through. 
2. Remove the ginger & chili. Add 1/2 the cilantro & the TBL of tamari. 
3. Serve with extra cilantro & a squeeze of lime. 

potatoes are technically not detox, but I had a couple I had use up...you could switch it up for sweet potatoes...

dinner. haddock papillote with fennel & potatoes. 

serves 2

Adapted from Rachel Khoo's Little Paris Kitchen cookbook

3/4 lb. sustainably wild-caught haddock or cod

2 organic yellow potatoes, parboiled until soft & sliced

1 bulb of fennel, outer layer peeled off & bulb sliced

zest of 1 lemon & slice up the rest to squeeze over the fish when it is done

olive oil

sea salt & cracked pepper
a handful of parsley, chopped

1. Preheat the oven to 325 degrees. Mix oil, lemon zest, 1 tsp. sea salt, & pepper in a bowl, rub the mixture all over the fish. 
2. Put the potatoes on a large piece of parchment paper, layer the fennel over that, & then the seasoned fish. 
3. Now bring the edges up to form a tightly sealed parcel, (do a double roll). Use kitchen string or tinfoil to keep the parcel sealed. Place on a baking tray. 
4. Bake for 15-20 minutes. Remove from the oven. Serve with lemon wedges, a scattering of parsley, & a pinch of sea salt. 

happy eatings & cheers!