Day 1
Morning Detox Drink: Cucumber Infused WaterOne glass of cucumber-infused water
Breakfast: Egg and Bacon
1/2 hour after your morning detox.
1 hard-boiled egg
1 slice of turkey bacon, baked 1 slice of Ezekiel 4:9 Sprouted 100% Whole Grain Bread 1 tsp butter1 small apple 1 cup of coffee black/ tea
Lunch: Ham and Cheese Sandwich
2 slices of Ezekiel 4:9 Sprouted 100% Whole Grain Bread 1 tbsp avocado oil mayonnaise
2 tbsp mustard2 slices of sliced ham
2 slices of cheddar cheese 2 thin slices of tomatoes
2 lettuce leaves
1/8 avocado – sliced
Directions:
Spread mustard and mayonnaise on the bread.Layer the remaining ingredients one by one to make a sandwich.
Beverage: Water / Unsweetened Tea
Snack: Greek Yogurt
1/2 cup Greek yogurt – plain 1 tbsp Barlean’s Lemon Zest Omega Swirl
Dinner: Grilled Chicken Caesar Salad
1 small head Romain lettuce3 oz grilled chicken breast – sliced
Dressing:
1/8 cup avocado oil
1 tbsp balsamic vinegar
1/2 small anchovy fillet (can)
1 tsp garlic, minced
1/2 tbsp mustard
Directions:
Add all the ingredients in a blender and blend until creamy.On a bed of lettuce, add chicken breast and pour the dressing over.
Day 2:
Morning Detox Drink: Apple Cider Vinegar Drink 1 glass of water mixed with a tablespoon of apple cider vinegar, a teaspoon of lemon, and 1 teaspoon of raw honey.
Breakfast: Berry Smoothie with Chia Seeds
1/2 hour after your morning detox.
1 cup frozen berries (blueberries and strawberries combined) 1/2 cup plain almond milk 1 tsp chia seeds 1 tsp honey
1 cup baby spinach
Direction:
Mix all ingredients in a blender and blend until smooth.
Lunch: Kale and Tuna Salad
1 -2 cups baby kale leaves
1/2 cup chopped broccoli florets 1/2 cup sprouts 1/2 can tuna 1/4 avocado – sliced
Dressing:
2 tbsp olive oil,
1 tbsp balsamic vinegar, and
1 tsp mustard.Mix all salad ingredients and dressing. Toss until fully coated. Season with salt and pepper.
Snack:
A handful of unsalted nuts
Dinner: Cod and Lentil Salad
Green tea-marinated cod over lentil-currant salad (get the recipe!)
Day 3:
Morning Detox Drink: Green Tea 1 cup of Green Tea
Breakfast: Broccoli rabe and egg toast
1/2 hour after your morning detox)
2 eggs any style 1/2 bunch broccoli rabe – sautéed with avocado oil 1/4 avocado slices
1 slice Ezekiel 4:9 Sprouted 100% Whole Grain Bread
Snack: Cheesy Peas
1 cup sugar snap peas 1 oz goat cheese
Fresh thyme
Direction:
Warm them up in the oven for 3 minutes
Lunch: Shrimp Salad
2 cups mixed baby greens 5 cooked shrimp
1/4 avocado2 sliced hearts of palm spears 1/4 lemon juice 1 tsp olive oil
Dinner: Grilled chicken
1 small zucchini, cut in 4 and grilled 1 bell pepper, cut in 4 and grilled
4 oz chicken, grilled
Direction:
Seasoning pack of your choice or season with salt and pepper.
Day 4:
Morning Detox Drink: Lemon infused water
1 glass of lemon infused water
Breakfast: Avocado Banana Smoothie
1/2 hour after your morning detox)
1 cup of plain almond milk
1 small frozen banana
1 tbsp nut butter
1/2 small avocado
1 cup raw spinach
1 scoop vegan protein powder
Direction:
Mix all ingredients in a blender and blend until smooth.
Snack: Berries
1/2 cup of fresh blueberries
Lunch: Open Wasabi Tuna Sandwiches
1 tbsp avocado oil mayonnaise
1/4 tsp or less wasabi paste
1/2 can of canned tuna
1 slice of Ezekiel 4:9 Sprouted 100% Whole Grain Bread
1/4 red bell pepper, seeded and sliced
1 /2 cup arugula or raw spinach
Directions:
Mix the mayonnaise, wasabi, and tuna together in a small bow.Layer the bell pepper and arugula on the slice of bread and spread the tuna mixture on the slice of bread.
Dinner: Flank Steak with Balsamic Vinegar
4 oz of flank steak
2 tbsp balsamic vinegar
Cracked black pepperSea salt
1 clove of garlic, smashed
2 tbsp avocado oil
Aside from roasted vegetables
Directions:
Jab the steak with a form in several places to allow the marinade to seep in. Mix the remaining ingredients into the bag and shake.
Let it sleep in the refrigerator for at least an hour or overnight. Grill the steak over medium heat until it’s cooked.Baste with the reserved marinade.
Day 5:
Morning Detox Drink: Apple Cider Vinegar Drink
1 glass of Apple Cider Vinegar Drink
Breakfast: Cinnamon Oatmeal
1/2 hour after your morning detox.
1 cup rolled oats
1 cup plain nut milk
1/4 cup berries of your choice
1/4 apple, dicedDash of cinnamon powder
1tsp honey to taste
1 scoop protein powder (optional)
Directions:
1 Combine the oats, protein powder, and milk in a microwave-safe bowl. 2Microwave for 1 minute, stir, and then microwave for another minute. Top with the fruits, cinnamon, and honey.
Lunch: Turkey Wrap
1 tortilla wrap – Ezekiel 4:9 Sprouted Grain Tortilla
1 tbsp hummus
1/4 cup red bell pepper, sliced
2 slices of roast turkey breast
2 lettuce leaves
Directions:
1 Lay the tortilla flat on a large plate. Spread the hummus and lay the peppers, turkey breast, and lettuce leaves. 2 Fold in the sides then roll to form a wrap.
Snack: Olives & Cheese
12 small olives
1 oz Parmesan cheese
Dinner: Red Hot Chicken Pasta
1/2 boneless chicken breast
1/2 cup whole-grain penne pasta
1 medium tomato, chopped
2 tbsp tomato paste 1 large clove of garlic, minced
4 cups raw spinach
Red pepper flakes
Directions:
1 Cut the chicken breast into bite-sized pieces.
2 Boil salted water in a large pot and cook the pasta as directed on the package. During the last 3 minutes of cooking pasta, add the chicken.
3 When cooked fully, drain the chicken and pasta and save 1/4 cup of water. Return the pasta and chicken to the original pot and add the remaining ingredients.
4 Cook over medium heat and season with salt and pepper. Serve and enjoy!
Day 6:
Morning Detox Drink: Cucumber infused water 1 glass of cucumber-infused water
Breakfast: Breakfast Burrito
1/2 hour after your morning detox.
1 tortilla wrap – Ezekiel 4:9 Sprouted Grain Tortilla
1/2 cup diced chicken breast
1 large scrambled egg (or 3 egg whites)
1/4 cup Swiss cheese2 tbsp salsa
Direction:
Scramble your egg using avocado oil. Place all your ingredients in the tortilla and fold.
Lunch: Turkey Chili (makes 4 servings)
1 pack of dry chili seasoning mix 1 pound turkey breast, diced
3 cups drained red beans, cooked8oz diced tomatoes with chili peppers
1/3 cup vegetable or chicken stock
1/2 cup carrots, chopped
1/2 cup onions, chopped
1/2 cup green peppers, chopped
Directions:
1 Smear the seasoning over the turkey. Sear then in a medium nonstick pot. Cook for 2-3 minutes each side.
2 Reduce the heat to low and add the beans, tomatoes, onions, carrots, and bell peppers. Stir well and add the stock.
3 Let the mixture simmer for 15 minutes. When carrots are soft, serve and enjoy.
Snack: Egg
1 hard-boiled egg
Dinner: Mediterranean-Style Cod
1 cup cherry tomatoes
1 small yellow onion, sliced
1/4 cup olives, minced
1 tbsp olive oil
Salt and pepper 6oz cod fillet
Directions:
1 Cut alumni foil into about 12” by 12”. Lay the cod and season it with salt and pepper. Place the tomatoes and onions around the cod, and sprinkle the minced olives over the veggies and cod. Drizzle olive oil.
2 Place the dish in the oven and roast for 10-12 minutes at 400 degrees. until the cod is fully cooked and tomatoes are soft.
Day 7:
Morning Detox Drink: Flat Tummy Tea
1 cup of flat tummy tea
Breakfast: Overnight Berry & Chia Pudding
1/2 hour after your morning detox.
2 cups plain almond milk
1 cup berries of your choice
3 tbsp of honey
1/2 cup heavy cream
1/2 cup chia seeds
Dash of salt
Directions:
1 Place the almond milk, berries, and honey in a blender and blend until smooth. Transfer to a mixing bowl.
2 Add the cream, chia seeds, and salt. Whisk until well combined. Cover the bowl with wrap and refrigerate overnight.
3 When serving, mix again. Put it in an individual cup and top with fresh berries.
Lunch: Pesto Shrimp Pasta
4 oz penne pasta
6 large shrimp, peeled and pre-cooked
3 cups baby spinach
8 cherry tomatoes, diced
3 tbsp ready-made pesto
3 tbsp Gorgonzola cheese
2 tbsp diced walnuts
Directions:
1 Boil the pasta as directed on the package. Drain the pasta and transfer the pasta to a large bowl. 2 Add shrimp, spinach, tomatoes, pesto, cheese, and walnuts. Stir well and serve.
Snack: Trail mix
A handful of unsalted trail mix with nuts and cranberries.
Dinner: Peaches and Pork Chops
1 bone-in pork chop
Avocado oil
Salt and pepper
1 firm peach, pitted and halved
1 tbsp pine nuts, toasted
1 small red onion, sliced
1/2 tbsp balsamic vinegar
Directions:
1 Brush the pork with avocado oil and season with salt and pepper. Grill for 4-5 minutes per side.
2 Brush the peach halves with oil and add to the grill, face down. Grill for 5 minutes.
3 Remove, slice, and toss with the pine nuts, onions, and balsamic vinegar. If desired, add blue cheese.
4 Serve the pork chop with the peach mixture.
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