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And it was all yellow. . .

Oh January, that time of year where we set goals, refocus, and trainers make commission on over-priced detox kits sold to helpless clients with guilty consciences. Having worked in the fitness industry for over a decade, I can tell you right now, you do not need to spend a dollar on any kit to cleanse your system. Head to your grocery store and cook a home-cooked meal instead! That’s a better place to start!


The first week of January is a little bit like an episode off the Twilight Zone. You never know what day it is, work seems foreign, and preparing well-rounded meals is daunting. (A vegetable? What’s that?)  When I feel lost in the kitchen and need to get on track, I pull this recipe from my pocket. There’s really not much too it and it helps get things back in balance. Chicken poached in turmeric-ginger broth over cauliflower rice; that my friends is a detox! 

What’s so special about these ingredients? In case you’ve living under a log, I’ll spell it out for you. Turmeric, ginger, and garlic, are all adored throughout the health and wellness community because reap a multitude of benefits. First, they have anti-inflammatory powers. This is important because when there is inflammation in the body, it leads to pain and sickness. So think of turmeric, ginger, and garlic as natural healers. Secondly, they support gut health. Why is gut health important? Well, do you feel attractive when you’re bloated? If you’re gut is happy, it won’t be bloated. If that doesn’t get your attention then I don’t know what will. Lastly, they boost flavor without adding trans fat or calories! Yay! This broth bright and colorful and pairs beautifully with beets (great for cardiovascular health). I like to add a sprinkle of scallions and toasted cashews and then I feel like I’m even cheating with fast-food. Take that Chinese take-out! HAPPY KLEAN 2018!

Serves: 4


4 Chicken Breast

2 TBS Turmeric

1 TBS Curry Powder

4 TBS Fresh Ginger or 3 TBS Ground Ginger

2 Heads Garlic (1 for Roasting)

3 inch Fresh Ginger

1 TBS Coconut Oil

1 Quart Chicken Broth



  1. Cube chicken into 1 inch pieces and rinse under cold water.


  1. Preheat oven to 400F. To roast garlic, use a chef’s knife and remove top of garlic tip while keeping garlic head intact. Place on sheet of aluminum foil and drizzle with EVOO, wrap and seal and roast for up to 40 minutes until caramelized. Allow to cool then squeeze golden cloves from shells and reserve.  Meanwhile peal 6 cloves from second garlic head and fresh ginger. Process until paste-like. Heat coconut oil in stock pot then sauté garlic, roasted garlic, and fresh ginger. Bloom spices by adding turmeric and curry and allow perfume for 30 seconds then add broth. Stir until well distributed.


  1. Allow broth to steam but do not bring to a bubbling boil. Taste and season with salt and pepper to your liking. Submerge chicken and allow to poach in 3 -4 batches (6-8 minutes). Chicken will be done when juices run clear. Using a spider spatula transfer cooked chicken to container. **Chef’s Tip: The trick to poaching chicken is keeping the liquid warm but not too hot. Keep an eye on your broth. Don’t let it boil. You should see steam but no bubbling**


  1. Serve over your favorite veggies! Here are some options:


Tahini Cauliflower Rice with Roasted Beets and Scallions and Cashews


Over Broccoli Rice with Thai Basil