If you’ve picked up a 5-Day Cleanse collection, you’ll notice that several products are featured across the collections, including Modere Axis PhytoGreens and Aloe Vera.

Looking for some recipes that are not just delicious but highly nutritious to kickstart the new year?

Try these dishes that we’ve put together at Modere to whip up for yourself and your loved ones!

Spinach Egg White Omelette

Get a delicious and nutritious start to your day by putting a spin on a breakfast classic! Omelettes, boring? Not this one!

serves 1

INGREDIENTS

1 egg white
30g Baby Spinach (chopped)
4 cherry tomatoes (chopped)
1 teaspoon fresh chives (chopped)
15g fat free feta cheese (crumbled)
15ml skimmed milk
A pinch of parsley flakes
1 dash ground black pepper
1 dash garlic salt

INSTRUCTIONS

Spray a skillet with some olive oil, add the spinach and chives and stir on medium heat for 2 minutes.
Add the cheese, mix well and stir for 2 minutes. Then remove from skillet and set aside.
Whisk the egg white with milk, pepper, salt and parsley flakes.
Cook the omelette with a skillet and just when its about done spread the spinach, chives and cheese mix on half of it.
Put the chapped tomato on top of that half and fold the omelette in half then let it sit for a minute.
Slide omelette from skillet onto a plate and you may garnish with some fresh parsley then serve it.

Chicken Breasts with Green Asparagus

Perfect for your next family dinner, we know your loved ones will be asking for seconds! This Chicken Breasts with Green Asparagus recipe is one that is both delicious and hearty, perfect for a warm, cosy meal inside. Pro tip: Soaking the chicken breasts in milk gives them a tender and moist texture!

serves 4

INGREDIENTS

4 chicken breasts, free range if possible
milk, optional
110g asparagus
salt and freshly ground pepper
15g butter
150ml chicken stock
150ml cream
roux (equal quantities of butter and flour – melt the butter and cook the flour for 2 minutes on a low heat, stirring occasionally)

Garnish:

sprigs of chervil

INSTRUCTIONS

Soak the chicken breasts in milk, just enough to cover them for 1 hour approx.
To prepare and cook the asparagus, hold each spear of asparagus over your index finger down near the root end, it will snap at the point where it begins to get tough.
Cook asparagus in about 2.5cm of boiling salted water (1 tsp salt to every 600ml water) in an oval cast iron casserole. Cook for 2 or 3 minutes or until a knife tip will pierce the root end easily.
Refresh in cold water, drain and cut into 2.5cm pieces at an angle.
Next, discard the milk, dry with chicken with kitchen paper and season with salt and pepper.
Heat the butter in a sauté pan until foaming, put in the chicken breasts and turn them in the butter (do not brown), and cover with a round of greaseproof paper and the lid. Cook on a gentle heat for 5-7 minutes or until just barely cooked.
When the chicken breasts are cooked remove to a plate.
Add the chicken stock and cream to the saucepan.
Bring to the boil, whisk in a little roux just enough to thicken the sauce slightly. When you are happy with the flavour and texture of the sauce, add the chicken breasts and asparagus back in.
Simmer for a 1-2 minutes, taste and correct the seasoning.
Serve immediately garnished with sprigs of fresh chervil.
Note: If the sauce is too thick add a little chicken stock to thin to a light coating consistency.

Sauteed Shrimp With Coconut Oil, Ginger and Coriander

This dish is lighter and more subtle than your average coconut shrimp, but no less delicious! Bring the flavours of your favourite tapas classics on your Spanish holidays to your kitchen table with this one!

serves 2 – 3

INGREDIENTS

40ml coconut oil
6 spring onions, white parts thinly sliced, green parts sliced and reserved
15g fresh ginger, minced
2 garlic cloves, minced
1⁄2 teaspoon ground coriander
450g large prawns, shelled
1⁄2 teaspoon sea salt
5ml fresh lemon juice
1⁄2 teaspoon freshly ground black pepper
lemon wedge, for serving

INSTRUCTIONS

Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
Add coriander and cook an additional 30 seconds.
Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
Serve with lemon wedges.

Minced Turkey Lettuce Wraps

Easy and delicious lettuce wraps made with minced turkey. Top with green onions, peanuts, and peanut sauce as desired.

serves 4

INGREDIENTS

15ml olive oil
1 medium brown onion, diced
30ml soy sauce
2 garlic cloves, minced
450g minced turkey
1 head lettuce, separated into leaves

For the sauce:

15ml soy sauce
15ml rice vinegar
15g brown sugar
5ml sesame oil
a pinch of red pepper flakes
a pinch of ground ginger

INSTRUCTIONS

Heat olive oil in a pan over medium-high heat.
Add onion and soy sauce; cook until tender, about 5 minutes.
Stir in garlic; cook until fragrant, about 1 minute.
Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl.
Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.