Bonus Recipe Photos from Everyday Detox

To celebrate the release of my new cookbook, Everyday Detox, I thought it might be fun to share a sneak peek at more of the recipes you’ll find in there.

Megan holding everyday detox cookbook

When I signed this book deal nearly two years ago the only disappointing aspect was that we couldn’t squeeze photos for every. single. recipe. into the book. Of course, it is still filled with beautiful, full-color photos (done by a professional photographer, so they look much nicer than mine below!), but I personally like to see a photo of every recipe before I make it, so I thought I’d fill in the gaps by sharing additional recipe photos here below, so you can reference them when needed.

I hope they get you excited to start cooking from the new book!

buckwheat banana bread on a cutting board

Buckwheat Banana Bread. This book is loaded with mostly grain-free recipes, but I included a few of my favorite psuedograins, like buckwheat and quinoa, too. This vegan quick bread can be made with store-bought buckwheat flour (which is what I used in the loaf above) or you can grind your own raw buckwheat groats for a loaf that is lighter in color.

banana coconut muffins

Banana Coconut Muffins. I love these muffins because they are grain-free, egg-free, and naturally sweetened with only fruit. They are the first muffin my son ever tasted, and they’re still one of his favorites! (Mine, too.)

no-bake coconut granola bars stacked

No-Bake Coconut Granola Bars. These snack bars are nut-free and can be stored at room temperature without getting soft, so they’re perfect for snacking on the go!

cinnamon raisin snack bars stacked

Cinnamon Raisin Snack Bars. These bars taste like a cinnamon raisin cookie, without the flour or added sugar. They may not look like much, but they are downright addictive!

falafel wraps on a plate

Raw Falafel Wraps. Traditional falafel is deep-fried, but this version is light and hydrating with all of the flavors you love. Perfect for packed lunches or a portable snack!

thai-style lettuce wraps

Thai-Style Lettuce Wraps. These were inspired by the popular lettuce wraps from P.F. Chang’s, and this vegetarian version tastes just as delicious, while also being oil-free.

chinese cabbage salad in a bowl

Chinese Cabbage Salad. This salad was inspired by a local LA restaurant called Take A Bao. Their cabbage salad is deliciously addictive, and I needed to make a version at home so we weren’t tempted to eat there too often! My version is slightly less sweet than theirs, and can easily be made ahead of time for a convenient lunch or weeknight dinner.

quinoa tabouli in a bowl

Quinoa Tabouli. This protein-packed dish can be made ahead of time for a convenient and delicious packed lunch option all week long.

beef and broccoli in a bowl with rice

“Beef” & Broccoli. This dish was one of my childhood favorites, and my plant-based alternative tastes even better than the take-out version! I made a point of not using any special thickeners, like arrowroot, in this cookbook, so I think you’ll be happily surprised by how easy this recipe is to prepare.

cauliflower gratin in a pan

Cauliflower Gratin. A lighter alternative to the traditional potato version, this recipe is free of starches and flour thickeners. It almost reminds me of a veggie-based Mac n’ Cheese!

enchilada stuffed cabbage rolls

Enchilada Stuffed Cabbage Rolls. These “enchiladas” are warm and comforting, and so flavorful that you won’t miss the cheese. (Though you’re welcome to add it, if you like!)

cheesy jalapeno casserole in a pot

Cheesy Jalapeno Casserole. This dish is vegetarian comfort food at its best. I combined the concept of a cheesy hash brown casserole with a jalapeño popper to create one delicious casserole!

dark chocolate pudding in small glass cups

Dark Chocolate Pudding. If you love chocolate pudding, you’ll LOVE this perfected dairy-free recipe. Everyone who tries it goes back for seconds– and they never guess the “secret” ingredient.

double chocolate brownies

Double Chocolate Brownies. These brownies are made with coconut flour, but are unbelievably moist! Make sure you wait for them to cool completely before cutting, as they are easier to cut and taste best at room temperature, with chunks of dark chocolate in each bite!

almond butter freezer fudge

Almond Butter Freezer Fudge. This recipe is already a fan-favorite here on the blog, but I perfect the recipe in the book to fit a standard-sized pan, so it turns out perfect for your family every time!

peppermint fudge bars

Peppermint Fudge Bars. I think this is my favorite dessert recipe in the book. I created them for Christmas two years ago, and they will be a staple in my household from now on!

no-bake chocolate macaroons

No-Bake Chocolate Macaroons. These cookies are quick and easy to prepare, and last indefinitely when stored in the freezer– I have some in mine right now! They’re the perfect bite-sized way to naturally satisfy your sweet tooth.

chocolate cupcakes with maple buttercream

Chocolate Cupcakes with Maple Buttercream. I wanted this cookbook to be a go-to resource for your everyday recipe needs, so I felt that it was my duty to provide you with the PERFECT chocolate and vanilla cake recipes. I think I succeeded! These chocolate cupcakes are light and fluffy, just like a traditional cupcake, with a delicious chocolate flavor, and they are extra decadent when topped with this maple buttercream. (There’s a recipe for chocolate frosting in the book, too– and both recipes can sit out at room temperature!)

Okay, now I’m drooling. I can’t wait to hear which recipe you guys make first from your new cookbook. Get your copy of Everyday Detox today!

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Comments

Suzanne

Hi Megan,

I have just received my pre-ordered copy in Australia and can’t wait to get started. I missed the additional recipes you offered for pre-ordered books. Is there any chance I can get a copy please?

Thanks so much for sharing your wonderful recipes. I have made several recipes from your website and have been delighted each and every time.

Thanks,

Suzanne

Lee

Congratulations, Megan!
I love your recipes so much, I pre-ordered your book months ago on Kindle but when I got it, I realized I also needed the paperback! I’m so glad to have both! Your recipes are always easy and delicious! Good job!

    Megan Gilmore

    That’s so kind of you! I’m glad you’re enjoying the cookbook so far! 🙂

Carole

Hi Megan – I love the cookbook and bonus recipes!! So far I have made the chocolate superfood shake (I make several times a week), mushroom stroganoff(my 15mo old really likes the mushroom sauce on his food), and the almond butter freezer fudge. You mentioned the cupcake frosting can sit out at room temperature — about how long would you say? Thanks!!

    Megan Gilmore

    I probably wouldn’t leave the frosting out more than 4 hours or so, just to avoid the ingredients spoiling. And just like traditional buttercream, you should avoid serving it in very hot conditions, like in direct sunlight at an outdoor summer party– it could probably still melt if it got too warm!

Alice Watson

I love your cookbook – credit Angela Liddon and Oh She Glows for putting one of your recipes on her site and leading me to you – So glad she did!

Question about the Cinnamon Raisin Snack Bars – I used plump raisins, they made a nice ball like the recipe said they should but the bars would not hold together, the mixture was loose when I put it in the pan and the fall apart when I eat them.

Taste is great but how do I get them to stick together? Are certain raisins better then others or should they be soaked a little first to plump them or would it be OK to add a little water to the mixture if it’s not sticky enough?

Katie S.

YAY! I’m so glad I stumbled on these extra photos!! I’ve been loving your book so far – my only “complaint” was there are not enough pics. (I have a hard time wanting to make something if I can’t see a picture first). These extras are great!

Nora

Hi Megan, I love your cookbook ! It’s getting dirty grin frequent use, dirty with yummy food that is ! I made the Butternut squash pilaf and its very good and spicy but kind of watery. Is that okay ?

    Megan Gilmore

    Hmmm… I’ve never had it turn out watery, so if that happens next time I’d just leave the lid off and increase the heat until the liquid cooks off. Be sure to stir it often so that nothing sticks to the bottom and burns while the liquid evaporates.

GF

Hi,
I just found this blog here while googling cauliflower pizza crust and wanted to ask you if your cookbook was gluten free as I am allergic to gluten and seem to becoming more sensitive to other things I substitute gluten products with…so not sure what’s going on there but I wanted to see if your recipes contained gluten before purchasing your cookbook.
Thank you.

    Megan Gilmore

    Yes, the entire cookbook is gluten-free. I hope you enjoy it!

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