During a detox, it's important to have a solid, healthy meal for lunch. Get inspired by any of the following recipes, or create a meal from any of the items on the Detox Foods to Include list. 

Aim for variety, and take care not to supersize your portions. A lunch salad might include 4 ounces of protein, 1/2 cup of grains, greens, a cup or two of vegetables, a tablespoon of oil, and several herbs and spices.

Our detox guidelines, including which foods to include and exclude, were developed by Alejandro Junger, M.D., author of "Clean: The Revolutionary Program To Restore the Body's Natural Ability To Heal Itself" (HarperOne; 2009).

This recipe was adapted from "Clean" and makes two servings -- you can share with a friend, keep one portion for the next day, or halve the recipe. If desired, you can serve one cup of steamed brown rice per person on the side.

This recipe was also adapted from "Clean" and makes two servings. Look for noodles made from 100 percent buckwheat, which are gluten-free. For a vegetarian option, omit the chicken and add more vegetables.

Steam skinless wild salmon fillets with fennel wedges in a lightly oiled steamer basket until salmon gives when pressed, about 6 minutes. Stir a mixture of chopped herbs (parsley, basil, tarragon, chives, dill, fennel fronds) with minced shallot, extra-virgin olive oil, and a splash of white wine vinegar or lemon juice; season to taste. Spoon over fish.

Make a coarse paste of 1/2 cup roasted, unsalted almonds, 1 garlic clove, 1/2 teaspoon of coarse salt, and 3 tablespoons extra-virgin olive oil in a food processor. Rub onto 2 seasoned boneless, skinless organic chicken breast halves. Roast in 425-degree oven until cooked through, 15 to 18 minutes. Slice and serve on baby spinach with lemon wedges. Serves 2 to 4.

Quinoa, which is used like a grain but is really a seed, can be found at natural foods stores and many supermarkets.

Omit the shrimp from this dish to make it detox-friendly.

Pan-fry a seasoned turkey cutlet in olive oil until golden-brown on bottom; flip, and cook just until turkey is cooked through. Transfer to a plate and cook diced fresh tomatoes and caper berries (or capers) until juicy; spoon over turkey. Serve with steamed green beans.

Make 3 slashes in the skin of mackerel or bluefish fillets, lightly rub with olive oil, and broil skin-side-up until fish is cooked through, about 5 minutes. Serve with radishes and peeled cucumber spears. Lightly sprinkle fish and vegetables with rice vinegar, sea salt, and red-pepper flakes.

Mix equal parts cumin seed, chili powder, dried thyme, coarse salt, and ground pepper. Coat cubed lamb with spice mix and olive oil and thread onto skewers. Grill, turning, until medium-rare, about 5 minutes. Grill plum halves and coarsely chop. Drizzle both with sherry vinegar while hot.

This veggie and bean medley is delicious with grilled fish, but it can also be prepared with canned tuna for a quick lunch (look for low-salt brands with no soy fillers), or topped with avocado or grilled vegetables to make a meatless meal.

• Dairy substitutes: Rice, oat, and nut milks such as almond milk and coconut milk
• Non-gluten grains: brown rice, oats, millet, amaranth, teff, tapioca, buckwheat, potato flour, quinoa
• Fruits and vegetables: whole fruits, unsweetened, frozen or water-packed, canned fruits, and diluted juices, all raw vegetables, steamed, sauteed, juiced, or roasted vegetables
• Animal protein: fresh or water-packed fish, wild game, lamb, duck, organic chicken, and turkey
• Vegetable protein: split peas, lentils, and legumes
• Nuts and seeds: walnuts, sesame, pumpkin, and sunflower seeds, hazelnuts, pecans, almonds, cashews, nut butters such as almond or tahini
• Oils: cold-pressed olive, flax, safflower, sesame, almond, sunflower, walnut, canola, pumpkin
• Drinks: filtered or distilled water, decaffeinated herbal teas, seltzer or mineral water
• Sweeteners: brown rice syrup, agave nectar, stevia, fruit sweetener, blackstrap molasses
• Condiments: vinegar, all spices, including salt, pepper, basil, carob, cinnamon, cumin, dill, garlic, ginger, mustard, oregano, parsley, rosemary, tarragon, thyme, turmeric

• Dairy and eggs: all
• Butter and mayonnaise: all
• Grains: wheat, corn, barley, spelt, kamut, rye, triticale
• Fruits and vegetables: oranges, orange juice, corn, creamed vegetables
• Animal protein: pork, beef, veal, sausage, cold cuts, canned meats, frankfurters, shellfish
• Vegetable protein: soybean products (soy sauce, soybean oil in processed foods, tempeh, tofu, soy milk, soy yogurt, textured vegetable protein)
• Nuts and seeds: peanuts and peanut butter
• Oils: shortening, processed oils, salad dressings, and spreads
• Drinks: alcohol, caffeinated beverages, soft drinks, and soda
• Sweeteners: white and brown refined sugars, honey, maple syrup, high-fructose corn syrup, evaporated cane juice
• Condiments: chocolate, ketchup, relish, chutney, barbecue sauce, teriyaki, and others not listed on previous slide