Appreciate

24 Day Whole Body Detox Program That Works For Me

24 Day Whole Body Detox Program That Works For Me

I’m going to share with you a full-body detox program that works for me so you can transform your body and mind in 24 days.

Of course, you don’t have to stick to every recipe or meal option listed here.

Feel free to experiment and create meals that are suitable for your body.

Remember to remove any ingredients you’re allergic to. Your nutritionist may help you with this. The detox drink, snack, and dessert ideas you will find at the end of the program.

Detoxing takes away things like sugar and caffeine that cause energy crashes, leaving you with more stable energy throughout the day.” ~ Click Here for More Detox Quotes


Day 1

Breakfast: Berry Spinach Smoothie

Ingredients:

  • ½ cup almond milk
  • ¼ cup blueberries
  • 1 cup strawberries
  • ¼ cup raspberries
  • 1 banana
  • 2 cups spinach

Directions:

Place all the ingredients in your blender and blend for 30 to 50 seconds, or until smooth. Serve with sliced fresh berries and a lemon wedge. You don’t necessarily have to drink all at once – this rule applies to every recipe mentioned in this detox program. Listen to your body.

Lunch: Brown Rice Pilaf and Vegetables

Ingredients:

  • 1 cup brown rice
  • 2 garlic cloves, minced
  • Half a medium zucchini, diced
  • 1 carrot diced
  • Half a medium onion, chopped
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • Pepper to taste
  • Parsley or dill to taste

Directions:

Add half a tablespoon of olive oil to a saucepan. Heat for a few seconds and add minced garlic and chopped onion. Sauté over medium heat for a few minutes until onion is translucent.

Add brown rice and toast it for 3 to 4 minutes, stirring. Add 2 cups of vegetable broth and bring to a boil. Reduce the heat and simmer for 40 to 50 minutes until brown rice is cooked.

Meanwhile, add another half of olive oil to your fry pan, and heat for a few seconds. Add carrot and zucchini and sauté for 3 to4 minutes over medium heat. Add pepper and herbs to taste.

Once the rice is ready, mix it with sautéed carrot and zucchini, and place some part in your lunch box.

Dinner: Mixed Lentil Soup

Ingredients:

  • 1 cup dry mixed lentils
  • 4 cups water
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 carrot, diced
  • 1 tomato, diced
  • ¼ cup spinach, thinly sliced
  • 2 garlic cloves, minced
  • 1 celery stalk, chopped
  • Half a teaspoon dried basil
  • Half a teaspoon dried oregano
  • Black pepper to taste

Directions:

Start with heating olive oil in a large soup pot, over medium heat, for a few seconds. Add celery, carrot, and onion, and cook, stirring, until onion is tender, about 2 minutes. Stir in oregano, garlic, and basil, and cook for 3 minutes.

Gradually, stir in tomato and lentils, and add water to it. Bring to a boil. Lower the heat and let it simmer for an hour. Once your soup is ready, add it thinly sliced spinach and cook for a minute or until it wilts. Season with pepper to taste and enjoy.

Day 2

Breakfast: Super Powerful Detox Breakfast Smoothie

Ingredients:

  • 1 cup romaine leaves, torn
  • 1 cup spinach
  • ½ cup celery, chopped
  • ½ cup cucumber, chopped
  • 1 banana, chopped
  • 1 small pear, cored and chopped
  • 1 cup water
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh mint
  • ½ lemon, juiced
  • ¼-inch slice ginger root, peeled
  • ½ tablespoon chia seeds
  • pinch of turmeric
  • pinch of cinnamon
  • Directions:

Place all the ingredients in your blender and process until smooth. If you don’t have pear, opt for a green apple instead.

Lunch: Quinoa Salad

Ingredients:

  • 2 cups water
  • 1 cup quinoa
  • 3 small sweet potatoes
  • 2 cups kale, finely chopped
  • 1 cup pickled beets, chopped
  • 1 cup mini sweet bell peppers, chopped
  • 3 tbsp. cilantro, finely chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup alfalfa sprouts
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp chia seeds

Directions:

Add water and rinsed quinoa to a medium saucepan. Bring to a boil and cook according to package instructions.

Poke the holes in the potatoes, put them in the microwave oven and cook them until tender, about 5-6 minutes. Once they are ready, let them cool until you can peel the skins and dice it.

In a large bowl, mix cooked quinoa, baked sweet potatoes and other ingredients on the list together. Season to taste with black pepper or any other spice of your choice. Just make sure it’s not salt.

Dinner: Tuna Salad and Stir-Fried Vegetables (sounds strange but tastes great!)

Tuna Salad

Ingredients:

  • 45 g tuna in brine
  • 1 cup sprouts
  • 1 cup rocket leaves
  • 1/2 cucumber, diced
  • 1 small pear, sliced
  • 1/2 avocado, diced
  • 1 teaspoon chia seeds
  • 1 teaspoon sesame seeds
  • 1/4 cup roasted almonds, chopped
  • 1/2 lemon, juiced
  • Pepper to taste

Directions:

Combine all the ingredients together, squeeze in the lemon juice, season with pepper, and start making stir-fried vegetables.

Stir-Fried Vegetables

Ingredients:

  • 2 shiitake mushrooms, sliced
  • 1 carrot, sliced
  • 1 bell pepper, sliced
  • 1 clove garlic, crushed
  • 1 small red onion, sliced
  • 3 spring onions, sliced
  • 1 red chili, thinly sliced
  • 2 water chestnuts, sliced
  • 1 handful green cabbage, sliced
  • 1 splash olive oil
  • Chia or hemp seeds, to sprinkle on top

Directions:

In one medium bowl, mix onions, garlic, and chili together. In another bowl, combine carrot, mushrooms, green cabbage, bell pepper, and water chestnuts together.

Heat your frying pan, add olive oil, and let it heat for a few seconds. Add the garlic, onion and chili mix. Stir well and cook for 5 seconds. Add the vegetable mix to your frying pan, and cook, constantly stirring 2 minutes or until vegetables start to soften.

Season with pepper and herbs of your choice. Sprinkle hemp or chia seeds on top and serve as a side dish with your detox tuna salad for dinner.

Day 3

Breakfast: Overnight Oats with Chia Seeds

Ingredients:

  • 1/2 cup almond milk
  • 1/2 cup rolled oats
  • 2 tablespoons slivered almonds
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon maple syrup

Directions:

Combine all the ingredients together, stirring well. Place your breakfast in a glass jar and refrigerate overnight. Enjoy a healthy detox breakfast in the morning without waking up too early.

Lunch: Rainbow Collard Green Wraps

Ingredients:

  • 4 large collard leaves
  • 1 bell pepper, sliced into thin strips
  • 1 medium carrot, sliced into strips
  • 2 cucumbers, sliced into strips
  • 1/4 red onion, sliced
  • 3/4 cup hummus
  • 1/8 head  red cabbage, shredded
  • 1 tomato, sliced into wedges
  • 1/2 cup pea sprouts

Directions:

Freeze raw collard leaves in any plastic bag for about an hour, or until they become bright green. Then, run them under very cold water to make it even greener and preserve all the nutrients they contain.

Carefully cut the raised part of the leave spines. Spread hummus down each leaf’s center and place the vegetable strips and wedges along with shredded red cabbage and pea sprouts beautifully among the leaves. Try to place them parallel to the collard spines, leaving an inch on every edge uncovered.

Make collard rolls, slice in half, sprinkle with seeds and enjoy.

Dinner: Amazingly Satisfying Carrot and Avocado Soup

Ingredients:

  • 1 ripened avocado
  • 4 medium carrots, carefully peeled and finely chopped
  • 2 cloves garlic
  • 1-inch piece fresh ginger, washed, peeled and minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • Pumpkin seeds (hemp, sesame or chia seeds) for garnish
  • 1⁄4 cup fresh basil, finely chopped

Directions:

Place the ingredients in a food processor or blender, and blend until thick and smooth. Garnish with the seeds and voila. If you don’t feel like eating a raw soup, bring it to a boil, constantly stirring and remove from the heat. Add 1 teaspoon jalapeno pepper, if you’d crave something spicy – this is a must option for those trying to drop weight.

Day 4

Breakfast: Spirulina Green Smoothie

Ingredients:

  • 1/4 teaspoon spirulina powder
  • 1 cup unsweetened almond or coconut milk
  • 1 banana
  • 1/2 mango
  • 1/2 kiwi fruit
  • 1 cup raspberries, fresh or frozen
  • 1 cup kale leaves
  • 1/4 cup firmly packed mint leaves
  • 1 teaspoon wheatgrass powder
  • 1 teaspoon natural vanilla extract, optional
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds
  • pinch of cinnamon

Directions:

Place all the ingredients in a food processor or high-speed blender and blend for about 50 seconds, until creamy and smooth. Top with fresh berries and crushed nuts and enjoy.

Lunch: Cauliflower Tomato Salad

Ingredients:

  • 1 small head cauliflower, chopped
  • 1/4 cup red onion, minced
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, minced
  • 1 cup cherry tomatoes, halved or 3 medium-sized tomatoes, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • ground black pepper to taste
  • 2 tablespoons white wine vinegar, optional
  • 1 teaspoon walnuts, crushed
  • 1 teaspoon chia seeds
  • 2 teaspoons grapefruit seeds

Directions:

Start with making a salad dressing. In a small bowl, whisk lemon juice, olive oil, white wine vinegar (optional), and pepper together until smooth.

In a large bowl, combine cauliflower, garlic, parsley, and red onion together. Drizzle the dressing over the mixture and gradually fold tomatoes into the salad. Top with nuts, seeds or grapefruit seeds however you wish.

Dinner: Wild Rice and Roasted Butternut Squash Casserole

If you don’t have wild rice, you can opt for a black or brown one, or whatever kind you have in the pantry. I have made this casserole many times and each time I used different types of rice. My conclusion: they all go well in this detox dinner recipe.

Ingredients:

  • 1 medium-sized butternut squash
  • 1 cup wild rice
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 bunch of spinach leaves
  • 1 1/2 cups water or apple juice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley
  • 1 tablespoon dried (or fresh) thyme
  • ground black pepper to taste

Directions:

Preheat the oven to 400° F.

Cut the butternut squash in half lengthwise and use a large spoon to remove the seeds. Add water or apple juice to a roasting pan, and place the squash halves face down. Place in the oven and bake for about 20 minutes – it’s okay if they will be slightly firm.

Meanwhile, cook the rice according to package directions, but don’t overcook it – it should be al dente.

Let the squash halves cool, remove the skin and cut them into cubes.

Heat the olive oil in a skillet. Add onion and garlic and sauté for 2 to 3 minutes. Add chopped spinach and cook for another 2 minutes, or until spinach wilts. Remove from heat.

Put squash, rice, onion and garlic mixture, spices and herbs into a casserole dish. Place in the oven and bake for about 30 minutes, at 400° F.

Day 5

Breakfast: Buckwheat Porridge

Ingredients:

  • ½ cup roasted buckwheat
  • 1 cup almond milk
  • 1 cup water
  • 2 tablespoons flaxseed
  • 1 red apple, grated (you can use any fruit you like, but I think apple and pear go exceptionally well with buckwheat
  • 1 teaspoon vanilla
  • small handful raisins
  • pinch of cinnamon
  • Directions:

In a medium-sized bowl, mix roasted buckwheat, flaxseed, almond milk, raisins, cinnamon, and vanilla. Leave it overnight.

In the morning, add a grated apple (or any fruit you like) and cook your porridge over a low heat until thick and creamy, for about 5 minutes. Top with berries and add a teaspoon of raw honey to satisfy your sweet tooth.

Lunch: Kale Blueberry Quinoa Salad

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 2 cups kale, shredded
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons olive oil
  • 1/2 cup almonds, sliced (if you don’t have almonds, use Brazil nuts or walnuts instead)
  • 3 tablespoons fresh lime or lemon juice
  • 1 teaspoon chia seeds
  • Freshly ground pepper to taste
  • Handful raspberries for topping

Directions:

Cook quinoa according to package instructions and let it cool.

Combine quinoa, kale, blueberries, almonds, and chia seeds in a large bowl. Stir well and add lemon or lime juice (I prefer using lime juice here since it adds unbelievably unique taste to quinoa) and olive oil. Season with freshly ground pepper and top with raspberries.

Dinner: Eggplants Stuffed with Chickpea and Couscous 

Ingredients:

  • 2 medium-sized eggplants, cut in half lengthwise
  • 3 cloves garlic, minced
  • 1 medium-sized onion, chopped
  • 1 cup couscous
  • 1 can organic chickpeas (15 oz can will be enough), drained and rinsed
  • 1 cup cherry tomatoes, cut in half
  • 2 tablespoons olive oil
  • bunch of fresh parsley, minced
  • freshly ground pepper to taste

Directions:

Preheat your oven to 375F.

Cut eggplant in half lengthwise and scoop out the center using a small spoon. Dice up the scooped out eggplant “meat” and place into a bowl.

Drizzle your eggplants boats with olive oil. Place them cut-side down on a baking sheet and put into the oven for about 25 minutes. Once eggplant boats are evenly cooked and browned on the bottom – be careful at this point because they can burn and you won’t even notice.

Meanwhile, cook couscous according to package directions.

Pour the remaining oil into a large skillet and heat it for a few seconds. Add the onion and sauté stirring for 5 minutes. Add minced garlic and sauté, keeping stirring for another 2 minutes. Add diced eggplant “meat,” chickpeas and tomatoes. Lower the heat and cook for another 5 minutes, frequently stirring. Add cooked couscous to the skillet, stir well and season with freshly ground pepper to taste.

Stuff your eggplant boats with the couscous and chickpea mixture and garnish with parsley, or any herb of your choice.

Day 6

Breakfast: Pumpkin Hash Browns

This is a healthy alternative to ordinary potato hash browns.

Ingredients:

  • 2 cups pumpkin, peeled and grated
  • 2 tbs. almond meal or flour
  • 3 eggs (if you’re allergic to eggs, use applesauce instead)
  • coconut oil
  • 1 tsp. paprika

Directions:

Combine all the ingredients, except coconut oil, in a bowl and mix well to get a wet batter. Heat a medium skillet and add a tiny bit of coconut oil to it. Heat it for a second and use a large spoon to place your batter, forming hash browns. Cook until golden, for about 5 minutes. Flip and cook another side for about 3 minutes. Repeat the same with the rest of your batter.

Lunch: Black Bean and Walnut Lettuce Wraps

Ingredients:

  • 6 large lettuce leaves
  • 100g walnuts
  • 200g tin black beans, drained and rinsed
  • 2 bell peppers, thinly sliced
  • ½ tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • ¼ tsp ground cumin
  • ½ tsp hot chili powder, optional
  • 3 spring onions, sliced
  • ½ lime, juiced

Directions:

Place the olive oil, walnuts and spices to a food processor and process until crumbly, for about a minute.

Add the walnut mixture to a large bowl with the black beans, lime juice, spring onions and bell peppers. Put the mixture into the lettuce leaves, and serve with the topping of your choice – be it guacamole, fresh herbs or salsa.

Dinner: Detox Enchiladas

Ingredients:

  • 10 whole-grain tortillas
  • 1 cup chickpeas, dried, soaked overnight and cooked until tender
  • 1 (10 oz) can tomatoes, diced
  • 1 (4 oz) can green chiles
  • 1 bunch kale, stemmed
  • 1 small onion, diced
  • 1/2 tsp oregano, dried
  • black pepper to taste
  • 2 scallions, chopped
  • 1 3/4 cup sodium-free vegetable broth

Directions:

Preheat your oven to 400F.

Spray a large nonstick skillet with a cooking spray and heat for a few seconds over medium-low heat. Add chickpeas, tomatoes, onion, oregano, and black pepper to taste and sauté, stirring frequently, until the liquid from tomatoes has evaporated, for about 5 to 7 minutes. Remove the skillet from heat.

Place vegetable broth, kale, scallions, and chiles into a food processor or blender and blend until smooth.

Grease a baking dish or casserole, and lightly cover the bottom of it with the vegetable broth mixture.

Wrap the stack of whole-grain tortillas in aluminum foil. Place them in the oven for 5-6 minutes. Or, take advantage of your best friend microwave oven. Just cover the tortillas with a wet paper towel and microwave for 30 seconds.

Once your tortillas are ready, add the chickpea mixture to each, roll up and place, seam sides down, in the casserole or baking dish. Pour the vegetable broth mixture evenly over top of each enchilada. Bake for around 25 to 30 minutes, or until the liquid thickens and bubbles form.

Feel free to experiment with the filling and use your favorite vegetables in it.

Day 7

Breakfast: Easy and Quick Detox Cookies

Have them with a cup of green or herbal tea to jump-start your metabolism and keep your tummy satisfied till lunchtime. Make these cookies in the evening, if you are not an early riser.

Ingredients:

  • 30 g buckwheat flour
  • 2 tablespoons oats
  • 2 tablespoons water
  • 30 g dried fig
  • 30 g dried apricot
  • 30 g dried prunes
  • 20 g raisins
  • 2 teaspoons ground flaxseed
  • 2 teaspoons raw pumpkin seed
  • 2 teaspoons raw sunflower seed

Directions:

Preheat the oven to 350F.

Place all the ingredients into a food processor and process for about a minute or until the mixture is soft and sticky.

Scoop a heaping tablespoon of dough onto a lined or greased cookie sheet. I love making tiny cookies, if you prefer larger, you’re welcome.

Bake your cookies for 20 to 25 minutes until soft. Store them in an airtight container.

Lunch: Powerful Vegetable Salad

For salad:

  • 2 cups red cabbage, finely sliced
  • 1 cup carrot, sliced in matchsticks
  • 1 cup baby spinach
  • 1 cup broccoli, chopped
  • 1 cup kale, finely sliced
  • 1 red bell pepper, diced
  • 1 avocado, peeled and diced
  • ½ cup parsley, chopped
  • ½ cup radish, sliced in matchsticks
  • ½ cup raw walnuts, chopped
  • 2 teaspoons sesame seeds
  • 1 teaspoon chia seeds
  • ground black pepper to taste

For dressing:

  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon fresh ginger, peeled and minced
  • pinch of cayenne
  • 1 teaspoon agave nectar

Directions:

Combine all the ingredients for the salad in a huge bowl.

Whisk all the ingredients for dressing in a medium bowl or use a blender to make a smooth mixture.

Pour the dressing over the salad and mix well. Top with Goji berries or orange chunks to taste.

Dinner: Lentil, Sweet Potato and Kale Stew

Ingredients:

  • 3 cups sodium-free veggie broth broth
  • 2 tomatoes, peeled and diced
  • 1 large sweet potato, cubed
  • 1 cup lentils, dried green
  • 1 small zucchini, quartered and diced
  • 1 carrot, diced
  • 1 bunch kale, coarsely chopped
  • 3 cloves garlic
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 1 tbsp curry powder
  • 1 tablespoon olive oil

Directions:

Add olive oil to a large skillet and heat it for 10 to 15 seconds. Add onions to it and sauté for 2 minutes. Add garlic, curry powder, carrot and sweet potato and sauté for 5 to 7 minutes, or until sweet potato and carrot are tender. Add lentils, tomatoes, vegetable broth, and zucchini, and add them simmer on very low heat for 50 minutes, or until lentils are ready.

Add the bell pepper and kale and simmer for another 7 to 10 minutes. Voila!

Day 8

Breakfast: Whipped Berry Porridge

It can be whipped fruit porridge if you are not a berry junkie.

Ingredients:

  • 1 cup mixed berries or fruit, frozen or fresh
  • ½ small beet root, peeled
  • ⅔ cup oats
  • ½ cup almond or coconut milk
  • 1 cup water
  • 2 teaspoons raw honey
  • 2 teaspoons chia seeds

Directions:

Combine the water, milk and oats in a medium saucepan, stirring, bring to a boil, and allow it to sit for 5 to 7 minutes, until the oats absorb the liquids.

Place the oats into a food processor or blender. Add the berries, beet and honey and process until creamy. Top with chia seeds and fresh berries. Serve warm.

Lunch: Kale Squash Salad with Whole Honey Roasted Cashews

Ingredients:

For salad:

  • 2 cups kale
  • 1 buttercup or acorn squash, seeds removed and sliced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ¼ teaspoon freshly grated nutmeg
  • 3 tablespoons whole honey roasted cashews
  • 2 tablespoons olive oil
  • 3 slices alkaline bread, torn into pieces
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper to taste

For dressing:

  • ¼ cup pure maple syrup
  • 2 teaspoons dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 2 teaspoons apple cider vinegar

Directions:

Preheat the oven to 425F.

Place the sliced squash on the baking sheet, drizzle with nutmeg and olive oil, and bake for about 30 to 35 minutes, or until tender.

Meanwhile, make a salad dressing by whisking all the dressing ingredients. Combine the onion and kale in a large bowl. Add a teaspoon or so of the dressing and mix well. Let it stand for 15 minutes.

Add the olive oil to a skillet and heat it over medium heat for 30 seconds. Add the bread pieces and garlic powder and roast, stirring, for 5 minutes or until the bread chunks are toasty.

Chop the cashews.

Combine the kale and onion mixture with tomatoes, squash, and cashews. Add the remaining dressing and stir well. Top with the toasty bread chunks and serve or put into your lunchbox.

Dinner: Tomato and Orange Soup

Ingredients:

  • 5 to 6 cups hot vegetable broth
  • 900g tomatoes, halved
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 celery stick, diced
  • 2 carrots, peeled and diced
  • 2 cups orange juice
  • 4 tbsp olive oil
  • Freshly ground black pepper

Directions:

Preheat the oven to 350F.

Place the tomatoes onto a baking tray, scatter each with the minced garlic, and drizzle with black pepper and olive oil. Roast them in the oven for 45 minutes, stirring occasionally.

Add 2 tablespoons of olive oil to a large skillet and heat for a few seconds. Add the onions, celery and carrots to it and cook for 20 minutes. Transfer to the saucepan, add the broth and tomatoes, stir well and simmer for 5 minutes. Season with black pepper and herbs (optional).

Day 9

Breakfast: Avocado Toast

Ingredients:

  • ½ ripe avocado, thinly sliced
  • 1 slice whole-grain bread, toasted
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes, crushed
  • 1 teaspoon sesame seeds

Directions:

Spread the toast with avocado slices. Drizzle with olive oil, top with red pepper flakes and seeds and serve right away.

Lunch: Mango Black Quinoa Salad

Ingredients:

  • 1 cup black quinoa
  • 2 cups water
  • 2 large tomatoes, diced
  • 1 large mango, diced
  • 1 avocado, diced
  • 2 green onions, sliced
  • 1 tablespoon olive oil
  • ½ cup chopped cilantro
  • ½ teaspoon cumin
  • ¼ cup fresh lime juice
  • Black pepper to taste
  • Directions:

Rinse the black quinoa, using a strainer, and add it to a saucepan filled with 2 cups of water. Bring to a boil and cook for 5 minutes. Lower the heat and simmer for another 15 minutes. Remove from the heat and let it cool.

Mix quinoa, avocado, mango, green onions, tomatoes, and cilantro in a large bowl. In another bowl, whisk olive oil, cumin and lime juice to make a dressing for your salad. Pour it over the salad, season with pepper, stir well and serve. You can top it with crushed nuts or mixed seeds, if you wish.

Dinner: Beet Noodles with Pesto and Baby Kale

Ingredients:

  • 2 cups baby kale
  • 2 medium beets, peeled, noodles trimmed
  • 3 cup basil leaves, packed
  • 1 large clove of garlic, minced
  • ¼ cup peanuts
  • ¼ cup olive oil
  • ¼ tsp grinded pepper

Directions:

Preheat the oven to 425F.

Spread the beet noodles over a baking sheet, season with pepper and drizzle with olive oil. Bake until beets are al dente, for around 10 minutes. 

Meanwhile, mix basil leaves, olive oil, garlic, pepper, and peanuts and blend until smooth and creamy.

Once the beet noodles are cooked, combine them with kale and pesto. Top with the mixed seeds, if needed.

Day 10

Breakfast: Kale Ginger Smoothie

Ingredients:

  • 2 cups kale leaves
  • 1 ripe banana, peeled, chopped and frozen
  • 1 cup unsweetened almond milk
  • ½ cup blueberries, fresh or frozen
  • ½ cup raspberries, fresh or frozen
  • 2 teaspoons ginger, peeled and finely grated
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon chia seeds
  • 2 teaspoons raw honey

Directions:

Combine all the ingredients in a food processor or blender, and blend until smooth. Serve with fresh berries and seeds.

Lunch: Avocado Chickpea Lettuce Wraps

Ingredients:

  • 4 Boston lettuce leaves
  • 1 can low sodium or sodium-free chickpeas, drained
  • 2 green onions, finely chopped
  • 1 ripe avocado, peeled, seeded and chopped
  • 2 celery stalks, finely chopped
  • 1 tbsp fresh lemon or lime juice
  • Black pepper to taste
  • 2 bell peppers, sliced
  • 1 cucumber, sliced
  • 4 cherry tomatoes
  • alfalfa sprouts

Directions:

In a medium bowl, pour drained chickpeas and mash them with a tablespoon until chunky. Add avocado chunks and keep mashing until well-combined and chunky. Add onions, celery, lemon juice, and black pepper and stir to mix.

Put the mixture into the lettuce leaves and top with bell pepper and cucumber slices, cherry tomatoes and alfalfa sprouts. Actually, you can top the wraps with whatever vegetable you love.

Dinner: Coconut Asparagus Black Rice

Ingredients:

  • 1 lb. fresh asparagus ends removed, cut in ½ inch pieces
  • 1 ½ cups black rice
  • 3 cups of water
  • 2 scallions, finely chopped
  • ½ cup fresh raspberries, rinsed
  • 1 tbsp fresh lemon zest
  • 2 tbsp shredded coconut
  • 2 tbsp coconut oil
  • ¼ tsp freshly ground pepper

Directions:

Place black rice into a saucepan with water and cook according to package instructions. Once it’s ready, drain and put in a medium bowl.

In a steamer basket, steam asparagus until tender, for about 8 minutes. Let them cool.

In a large bowl, combine together black rice, asparagus, scallions, lemon zest, coconut, pepper, and raspberries. Serve immediately.

Day 11

Breakfast: Vanilla Almond Chia Seed Parfait

Ingredients:

  • 3 tablespoon chia seeds
  • 1 cup unsweetened almond milk
  • 1 teaspoon vanilla powder (or ½ teaspoon pure vanilla extract)
  • 1 tablespoon almond butter
  • ¼ cup almonds, roughly chopped
  • 1 apple, diced
  • ¼ cup Goji berries (any other berries can be used as well)

Directions:

In a medium bowl, combine together chia seeds, almond milk, vanilla powder and almond butter.

Place into the fridge overnight to get the chia pudding. In the morning, make a detox parfait by adding a few tablespoons of the chia pudding to a glass jar and topping it with crushed almonds and berries of your choice.

Lunch: Mushroom and Broccoli Stir-Fried Vegetables

Detox lunch isn’t about salads only; you can have real food during your break as well.

Ingredients:

  • 1 cup white mushrooms or baby Portobello, sliced
  • 2 cups broccoli, lightly steamed
  • 2 large onions, thinly sliced
  • 4 cloves garlic, finely minced
  • 4 tablespoons olive oil
  • ½ cup red pepper, diced
  • ½ cup carrots, diced
  • ½ cup edamame, steamed

For sauce:

  • ¼ cup apple cider vinegar
  • 1 tablespoon ginger, finely minced
  • 1 teaspoon raw honey
  • pinch cayenne pepper

Directions:

Add the onions and garlic to a large skillet and drizzle with olive oil. Cover and cook, stirring frequently, over high heat for about 5-10 minutes, or until onions are caramelized.

Meanwhile, steam the broccoli. The quickest way to do it is in microwave. Add the broccoli to a microwave-safe bowl, cover with water, then plasticwrap, and microwave for 3 to 4 minutes. Drain and place aside.

In a small bowl, whisk all the sauce ingredients.

Grab another skillet and add the mushrooms, carrot, bell peppers, and the sauce, and simmer uncovered over low heat for about 15-20 minutes. Add the onion and garlic mixture, edamame, and steamed broccoli, and simmer for 1-2 minutes, stirring to combine. You can either serve it with a black rice or eat it as it is.

Dinner: Detox Buckwheat Pizza

Not a regular pizza you’ve used to eat, but it’s a great treat during a detox program.

Ingredients:

For pizza base:

  • 1 3/4 cups buckwheat flour
  • 2 tsp instant yeast
  • 3/4 cup warm water
  • 1/2 tbsp olive oil

For pizza filling:

  • 1 teaspoon coconut oil or butter
  • ¼ cup water
  • ½ yellow onion, finely chopped
  • 1 cup kale, shredded
  • 1 bell pepper, chopped
  • 1 ½ pounds cabbage, shredded
  • 3 ounces pepperoni
  • 3 tablespoons organic sodium-free tomato paste
  • 1 ½ teaspoons dried oregano

Directions:

In a bowl, combine buckwheat flour and instant yeast and slowly stir in the warm water and olive oil. Let it stand until the dough pulls away from the bowl sides. Once it’s ready, knead on a floured surface for 5 minutes. Form into a ball, slightly cover it with olive oil, place into a bowl, cover with a towel and let it rise for 2 hours.

Meanwhile, in a large pot melt the coconut oil and sauté the bell pepper, onion, and pepperoni for about 8 minutes, or until tender. Add the shredded cabbage, kale, tomato paste, and dried oregano, and sauté for a few minutes until the vegetables start to wilt. Add the water and cook for another 15 minutes, stirring occasionally. Remove from the heat and set aside.

Preheat the oven to 500F.

Create a pizza base out of the dough, add the filling and bake for 10-12 minutes.

Day 12

Breakfast: Grain Free Muesli

Ingredients:

  • 1 cup nut milk
  • 1/3 cup pumpkin seeds
  • 1 ½ cups almonds
  • ¼ cup sesame seeds
  • ¾ cup sunflower seeds
  • ½ cup flax seeds
  • ¾ cup desiccated coconut
  • ¼ cup almond butter
  • 1/3 cup tahini
  • ¼ cup water
  • 2 teaspoons raw honey
  • fresh fruit of your choice for serving

Directions:

Add all ingredients, except fresh fruit and nut milk, to a food processor or blender and process until well-combined, but not too smooth. Add nut milk and top with fresh fruit.

Lunch: Detox Spinach Strawberry Salad

Ingredients:

  • 1 cup strawberries, sliced
  • 1 cup baby spinach
  • 2 teaspoons sesame seeds
  • 2 teaspoons chia seeds
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon raw honey
  • ¼ cup almonds, blanched and slivered

Directions:

In a large bowl, mix strawberries and baby spinach together. Drizzle with the apple cider vinegar, add the raw honey and top with the seeds and almonds.

Dinner: Madras Vegetable Soup

Ingredients:

  • 1 cup broccoli florets, chopped
  • ½ cup sliced mushrooms
  • 2 cups of water
  • 1 cup vegetable broth
  • ¼ onion, sliced
  • ½ carrot, sliced thin
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 2 teaspoons Madras curry powder
  • 1 teaspoon fresh cilantro, chopped

Directions:

Add the water to a saucepan and bring to a boil. Add broccoli and cook for about a minute. Remove the broccoli from the saucepan, drain and set aside.

Heat the olive oil in a large skillet. Add the onions and cook over the medium heat until onions are soft and slightly golden brown. Add the garlic, cooked broccoli, carrot, and mushrooms, and cook for 3 minutes. Add the vegetable broth, lime juice, and curry powder, stir well and simmer for around 5 minutes. Don’t let it to boil.

Remove from heat, top with fresh cilantro and enjoy!

Day 13

Breakfast: Sweet Potato with Egg

If you’re sensitive to eggs, skip this ingredient. Or just have any detox-friendly smoothie you like from the previous day meal plans instead of this recipe.

Ingredients:

  • 1 large sweet potato
  • 2 eggs
  • ½ tsp. olive oil
  • sriracha
  • freshly ground black pepper
  • alfalfa sprouts, for garnish
  • freshly chopped cilantro or parsley, for garnish

Directions:

Preheat the oven to 350F.

Place the sweet potato rubbed with a little olive oil in a baking dish and bake, turning it with tongs or spoon halfway through baking, for an hour, or until tender.

Remove the sweet potato from the oven, and let it cool for 10 minutes. Cut it in half lengthwise. Carve out the place for the eggs. Crack the eggs into those holes, season with pepper, and bake for 20-25 minutes. Serve with sauce, herbs and alfalfa sprouts.

Lunch: Chopped Mixed Vegetables with Raisins

Ingredients:

  • 1 cup broccoli florets, diced
  • 1 cup carrot, grated
  • ½ cup celery, finely diced
  • 2 fresh tomatoes, chopped
  • 3 romaine lettuce leaves
  • 1 cup red onion, diced
  • 1 red bell pepper, chopped
  • 1 cucumber, peeled and chopped
  • 2-3 tablespoons dried cranberries
  • 3 tablespoons raisins
  • 2 tablespoons olive oil
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon pomegranate juice
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon ground black pepper

Directions:

Gradually mix together all ingredients and stir well. Serve with fresh herbs.

Dinner: Creamy Nutmeg Broccoli Soup

Ingredients:

  • 3 large broccoli stalks, chopped
  • 3 cups vegetable broth
  • 1 cup rice or nut milk
  • ½ cup scallions, chopped
  • 1 teaspoon ground nutmeg
  • 1 tablespoon coconut oil (you can use olive oil too, but the taste will be different)
  • 2 garlic cloves, peeled and chopped
  • ¼ teaspoon cayenne pepper

Directions:

Pour the vegetable broth into a large saucepan and bring to a boil. Add the broccoli and lower the heat. Simmer covered for about 10 minutes or until tender.

In a small skillet, add the coconut oil and heat for a few seconds over the medium heat. Add the garlic and scallions, and cook, stirring, until tender.

Stir the garlic and scallion mixture into the broth until well-combined. Remove from the heat and set aside for 15 minutes.

Place the soup into a blender or food processor and blend until smooth. Return to the saucepan.

In a separate bowl, mix together the nutmeg, cayenne pepper, and the milk and add the mixture to your soup. Do it gradually so that the milk doesn’t spoil the creamy texture.

Cook your creamy soup over the medium heat for 5 minutes, stirring frequently. Serve hot with fresh herbs of your choice.

Day 14

Breakfast: Blackberry Coconut Smoothie

  • ½ cup fresh or frozen blackberries
  • ½ cup coconut milk
  • ½ banana
  • ¼ inch piece fresh ginger, peeled
  • 2 tablespoons toasted coconut or ¼ cup coconut flakes, unsweetened
  • 1 teaspoon raw pumpkin seeds
  • 1 teaspoon chia seeds

Directions:

Blend all the ingredients in a food processor for about 40 seconds. Top with the seeds and enjoy.

Lunch: Pomegranate Kale Cabbage Salad with Orange Segments

Ingredients:

For salad:

  • 1 bunch kale leaves
  • 1 cup green cabbage, shredded
  • ½ cup pomegranate seeds
  • ½ cup raw beets, shredded
  • 1/3 cup parsley, chopped
  • ¼ cup green scallion, chopped
  • 1 orange cut into segments
  • 1 carrot, shredded

For dressing:

  • ¼ cup orange juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon raw honey
  • pepper to taste

Directions:

In a small bowl whisk all ingredients for dressing and set aside.

In a large bowl combine together all salad ingredients, stir well and drizzle with the dressing. Garnish with your favorite seeds, crushed nuts or herbs.

Dinner: Healthy Baked Falafels

Ingredients:

  • 1 16oz.can garbanzo beans
  • ¼ cup onion, chopped
  • 1 cucumber, sliced
  • 2 cloves garlic, peeled
  • 1 tomato, sliced
  • 2 tablespoons olive oil
  • 3 pita pockets, cut in half
  • 1 cup lettuce
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon or lime juice
  • ½ cup fresh parsley, chopped
  • Hummus for topping

Directions:

Preheat your oven to 375F.

Rinse and drain the beans, and place in a food processor. Add the onion, 1 tablespoon of olive oil, garlic, cumin, cayenne, coriander, pepper, and lemon or lime juice and process for a few seconds until the ingredients are finely minced, not smooth. Add the parsley and stir well.

Create the balls and put into a greased baking sheet. Slightly flatten the balls into patties (about ½ inch each), brush with olive oil and bake for around 12 minutes on each side.

Stuff your Pita pocket halves with 2 falafels, cucumber, tomato, and lettuce and top with hummus.

Day 15

Breakfast: Mixed Fruit Salad with Almond Yogurt

Ingredients:

  • 1 cup strawberries, hulled, quartered
  • ½ cup berries
  • 1 orange, peeled, chopped
  • 1 banana, peeled, sliced
  • 1 fuji apple, chopped
  • ½ cup almond yogurt
  • 1 teaspoon chia seeds for garnish

Directions:

Mix all salad ingredients, except almond yogurt and chia seeds, in a medium bowl. Stir the yogurt in the salad and stir until well combined. Top with the chia seeds and serve immediately.

Lunch: Spinach Quinoa Salad with Raw Almonds and Cashews

Ingredients:

  • ½ cup quinoa, cooked in vegetable broth instead of water
  • 1/3 cup almonds, sliced
  • 1/3 cup cashews, sliced
  • 3 cups fresh spinach
  • 1 apple, chopped
  • 2 tablespoons dried cranberries
  • 1 teaspoon lemon juice
  • 2 tablespoons raw sunflower seeds
  • 3 tablespoons olive oil
  • Pepper to taste
  • 2 teaspoons dijon mustard

Directions:

Combine all salad ingredients and dress with the olive oil, lemon juice and mustard. Add pepper to taste.

Dinner: Super Cleansing Veggie Soup

Ingredients:

  • 5 cups vegetable broth
  • 1 cup green cabbage, shredded
  • ½ yellow onion, chopped
  • 3 baby carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • 2 teaspoon cilantro or parsley, chopped
  • Cayenne pepper, to taste
  • Black pepper, to taste
  • Directions:

Bring to a boil a vegetable broth in a large pot. Add the garlic and boil over medium heat for about 5 minutes. Add all the vegetables, black and cayenne peppers, lemon juice and apple cider vinegar and cook until the vegetables are tender. Top with chopped cilantro or parsley and serve hot.

Day 16

Breakfast: Coconut Yogurt Parfait

Ingredients:

  • 1 cup unsweetened coconut yogurt (almond yogurt is an option too)
  • 1 cup berries of choice
  • 2 tablespoons shredded coconut
  • 2 tablespoons sunflower seeds
  • 2 tablespoons goji berries, dried
  • 1 teaspoon raw honey to sweeten
  • Dash of cinnamon
  • Directions:

In a glass jar or bowl, add ½ cup coconut yogurt. Top with the seeds, goji berries, shredded coconut, half a teaspoon of raw honey and ½ cup of berries. Top with the rest part of yogurt, then the seeds, goji berries, shredded coconut, berries, honey and sprinkle with cinnamon.

Lunch: Raspberry Sweet Potato Salad

Ingredients:

  • 2 medium-sized sweet potatoes, peeled and cut into cubes
  • 2 cups baby spinach
  • 1 cup fresh raspberries
  • ½ red onion, thinly sliced
  • ½ teaspoon raw honey
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon lime juice
  • 1 tablespoon sesame seeds
  • 1 tablespoon finely chopped fresh sage
  • ¼ tablespoon red pepper, crushed
  • ¼ tablespoon black pepper
  • Olive oil

Directions:

Preheat the oven to 400F.

Place the sweet potatoes on a baking sheet and drizzle with olive oil and black pepper.  Bake for 25-30 minutes, stirring occasionally, until the potatoes are tender. Remove from the oven and let them cool.

In a large bowl, combine together the baked sweet potato cubes, baby spinach, onion, raspberries, and dress with the coconut oil, honey, lime juice and sesame seeds.

Dinner: Quinoa Stuffed Bell Peppers

Ingredients:

  • 6 bell peppers, stemmed and seeded
  • 3 cups cooked quinoa
  • ½ cup canned black beans, rinsed and drained
  • 1 small can green chiles
  • ½ cup petite tomatoes, diced
  • 1 zucchini, diced
  • 3 tablespoons fresh cilantro leaves, chopped
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • chili powder to taste
  • freshly ground black pepper to taste
  • Directions:

Preheat the oven to 350F.

In a large bowl, mix together the quinoa, beans, green chiles, zucchini, tomatoes, cumin, cilantro, garlic, chili and onion powders, and black pepper to taste. Stuff each bell pepper with the mixture and put into a baking dish with parchment paper.

Bake for about 30 minutes or until the peppers are tender. Serve with some vegetable sticks or your favorite sodium-free sauce.

Day 17

Breakfast: Gluten-Free Bread with Homemade Nut Butter and Jam

Lunch: Kale Salad with Dried Cranberries

Ingredients:

For salad:

  • 1 head kale
  • 1½ tablespoon olive oil
  • 1 cup carrots, shredded
  • 1 cup dried cranberries
  • ¾ cup almonds, slivered
  • Black pepper to taste
  • Mixed seeds, optional

For dressing:

  • ¼ cup grapeseed oil
  • ½ cup balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons raw honey

Directions:

Mix the salad ingredients, drizzle with the dressing and garnish with some mixed seeds of your choice.

Dinner: Pesto Red Rice with Sautéed Mushrooms

Ingredients:

  • 2 cups broccoli florets
  • 1 ½ cups red rice, cooked
  • 1 lb. asparagus, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, peeled
  • ½ tsp freshly ground black pepper
  • 2 tablespoons pine nuts, toasted
  • 1 lemon, juiced
  • 1 cup almond or coconut yogurt
  • ¼ cup extra virgin olive oil
  • 3 chives, finely chopped
  • 2 cups shiitake mushroom, thinly sliced

Directions:

Start with steaming the broccoli and asparagus. Add a cup of water to a large saucepan and bring to a boil. Cook for a minute or until crunchy and bright green. Drain and set aside.

In a large skillet, heat the olive oil over medium heat, add garlic and cook for about 30 seconds. Add the mushrooms and sauté for about 10 to 15 minutes or until ready.

Mix together the broccoli, pine nuts, asparagus, yogurt, lemon juice and pepper in a blender or food processor. Blend until smooth.

Top your red rice with the pesto mixture and serve sautéed mushrooms as a side dish. Bon appétit!

Day 18

Breakfast: Any fruit smoothie of your choice (just make sure it’s detox-friendly)

Lunch: Grain-Free Tabbouleh

Ingredients:

  • 1 medium head cauliflower, cored and finely chopped
  • 4 green onions, roughly chopped
  • ½ cucumber, chopped
  • 2 large tomatoes, seeded and roughly chopped
  • 1 bunch flat-leaf parsley, roughly chopped
  • 1 handful mint leaves, chopped
  • 1 lemon, juiced
  • 1 teaspoon black pepper
  • ¼ cup extra virgin olive oil

Directions:

Process the ingredients in a food processor until small pieces, but not smooth. Once all the vegetables are processed, add lemon juice, olive oil, and pepper. Stir and serve.

Dinner: Coconut Lentil Soup with Ginger and Lemongrass

Ingredients:

  • 6-8 cups vegetable broth
  • 2 cups red lentils, sorted and rinsed
  • 2 cups pumpkin or butternut squash, diced
  • 1 onion, diced
  • 1 can coconut milk
  • 1 tablespoon lemongrass paste
  • 1 tablespoon fresh garlic
  • 1 tablespoon fresh ginger, finely grated
  • curry powder to taste
  • sliced green onions, garnish
  • fresh cilantro, garnish
  • sliced green chiles, garnish
  • hot cooked rice, for serving

Directions:

Place vegetable broth, lentils, and onions in a large saucepan. Bring to a boil, lower the heat, cover and simmer for about 20 minutes or until lentils begin to soften. Add the pumpkin (or squash), lemongrass paste, garlic, coconut milk, and ginger. Season with black pepper and simmer for another 20-25 minutes or until the pumpkin is soft. Serve with hot cooked rice or alone. The choice is yours.

Day 19

Breakfast: Quinoa porridge with fresh berries

Ingredients:

  • ½ cup quinoa
  • ½ cup water
  • ½ cup almond milk
  • 1 cup mixed berries
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon pure vanilla extract
  • sliced almonds, for topping
  • 1 cup almond milk, optional

Directions:

In a medium-sized saucepan, bring the almond milk and water to a boil. Add quinoa, stir, cover, lower the heat and cook until quinoa absorbs all the liquid. Let quinoa porridge cool for 10 minutes. Add almond milk if you wish and top with the berries and sliced almonds.

Lunch: Shredded Kale Salad

Ingredients:

  • 2 cups kale, finely chopped
  • 1 garlic clove, minced
  • 1 orange, segmented
  • freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 5 cherry tomatoes, halved
  • ¼ red onion, minced
  • pinch of red pepper flakes
  • 2 tablespoons fresh dill
  • ¼ cup dried cranberries
  • 1 tablespoon fresh lemon juice

Directions:

Mix all the salad ingredients, season and serve immediately.

Dinner: Bean Balls with Squash Spaghetti

Ingredients:

  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 cup carrot, shredded
  • 3 tablespoons walnuts, toasted and finely chopped
  • 3/4 cup gluten-free oat flour
  • 1/3 cup fresh basil leaves, finely chopped
  • ½ cup fresh parsley, roughly chopped
  • 2 large sun-dried tomatoes, finely chopped
  • 1 cup spaghetti squash
  • 2-3 garlic cloves, minced
  • 2 tablespoons ground flax
  • ½ tablespoon olive oil
  • 3 tablespoons water
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Freshly ground black pepper, to taste

Directions:

Toast the nuts in a preheated oven (350F) for 8 minutes, or until golden.

If you don’t have the oat flour, simply process the oats in a food processor.

In a large bowl, combine together the sun-dried tomatoes, grated carrot, chopped parsley, garlic, basil, oat flour, and walnuts. Process the beans in a food processor until well chopped (make sure it’s not a puree). Add the beans to the vegetable mixture.

In a small bowl, mix together the water and ground flax and let it stand for a minute. Stir it into the bean vegetable mixture. Add the oregano, olive oil, red pepper flakes, and pepper. Stir well. Form the small balls and place them onto the greased baking sheet. Bake for 15-20 minutes. Flip the beanballs and bake 15 more minutes, or until golden. Serve them with spaghetti squash.

Day 20

Breakfast: Grain Free Muesli with Almond Milk

Lunch: Cranberry Salad with Mixed Greens

Ingredients:

For salad:

  • 2 cups mixed salad greens
  • 1 cucumber, sliced
  • 1 cup dried cranberries
  • ¼ cup raw walnut, crushed

For dressing:

  • 1 teaspoon honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • ¼ cup extra virgin olive oil
  • Freshly ground black pepper

Directions:

In a small bowl, whisk together the dressing ingredients and set aside.

In a large bowl, mix the salad ingredients and fold until well-combined. Pour the dressing over the salad and serve.

Dinner: Raw Zoodle Bowl

Ingredients:

  • 1 large zucchini, peeled and grated
  • 2 large carrots, peeled and grated
  • 1 cup purple cabbage, cut into small strips
  • 1 bell pepper, sliced thin
  • ½ cup celery, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • 2 tablespoons sesame seeds
  • ¼ inch chunk of jalapeno
  • ½ cup water
  • Half an avocado
  • 1 lime, juiced
  • ½ tablespoon coconut oil
  • Black pepper to taste
  • Nuts for garnish (optional)

Directions:

Toss grated carrots and zucchini into a large bowl. Add the purple cabbage, bell pepper, cilantro, celery, and the seeds. Stir well and let it stand for 2 minutes.

Meanwhile, place the water, avocado, jalapeno, lime juice, coconut oil, and black pepper in a food processor and blend until smooth. Add to the carrot and zucchini mixture and fold to combine.

Eat right away, don’t store it in the fridge for the next day.

Day 21

Breakfast: Detox Chia Pudding

Ingredients:

  • ½ cup chia seeds
  • 2 cups organic or homemade coconut or almond milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon powder
  • 1 teaspoon raw honey
  • Berries

Directions:

Whisk all the ingredients, except chia seeds, in a small bowl. Add chia seeds to a jar or bowl and pour the liquid over it. Place it in the fridge overnight. Serve in the morning with your favorite berries.

Lunch: Quinoa Salad with Toasted Nuts

Ingredients:

  • ½ cup quinoa
  • ¼ cup nuts (almonds, walnuts, and cashews are all great options)
  • 1 large celery stalk, diced
  • 1 bell pepper, cut into ½ inch pieces
  • 1 medium zucchini, sliced ½ inch thick
  • 2 tablespoons olive oil
  • 2 scallions, sliced
  • 2 garlic cloves, minced
  • Pinch of red pepper flakes
  • 1 lime

Directions:

Preheat the oven to 350F.

Place the nuts onto a baking dish and toast in the oven for 7 to 10 minutes (depending on the nuts you use) or until lightly browned.

Heat 2 teaspoons of olive oil over the medium heat in a large skillet. Add the scallions, bell pepper, red-pepper flakes and garlic, and cook for about 5 minutes, or until the bell pepper is tender. Add the quinoa and 1 cup water and bring to a boil. Lower the heat and simmer for 5 to 7 minutes. Add the zucchini, stir and cook covered for another 10 minutes.

Once the quinoa is tender, remove the skillet from the heat and stir in 2 teaspoons olive oil, celery, and nuts. Squeeze lime over the salad before serving.

Dinner: Hearty Green Soup

Ingredients:

  • 4 cups broccoli, chopped
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 4 cups vegetable broth
  • 1 teaspoon fresh parsley, chopped
  • Freshly ground pepper to taste

Directions:

Heat the oil in a medium skillet over the medium heat. Add the celery and onion and cook frequently stirring for 5 minutes, or until the onion is soft and slightly golden brown. Add the garlic and parsley and cook stirring for 15 seconds.

Add the vegetable broth and broccoli, bring to a simmer and cook over the medium heat for about 10 minutes. Remove from the heat and let it cool. Place the soup into a food processor and blend until smooth. Season with pepper and serve with whole-grain toast.

Day 22

Breakfast: Chickpea pancakes with avocado

Ingredients:

  • 250 g chickpea flour, sifted
  • 3 cups water
  • 2 tablespoons olive oil
  • ½ teaspoon red bell pepper flakes
  • ¼ teaspoon baking powder, optional
  • avocado, for serving
  • salsa for serving

Directions:

In a medium bowl, mix together the water, baking powder and chickpea flour. Add 1 tablespoon olive oil and red bell pepper flakes. Whisk well until the batter form bubbles, and set aside.

Preheat the skillet, drizzle the olive oil, and pour the batter and spread it out all over the skillet. Cook for about 5 minutes on one side, flip and cook on the other side for 5 minutes, or until lightly golden brown.

Serve immediately with sliced avocado and salsa sauce.

Lunch: Carrot Kale and Red Cabbage Salad with Walnuts

Ingredients:

  • 1 cup red cabbage, shredded or finely sliced
  • 1 cup kale, chopped
  • 1 cup carrot, shredded
  • 1 tablespoon extra virgin olive oil
  • ¼ cup walnuts, finely chopped
  • 1 teaspoon dijon mustard
  • 1 tablespoon walnut oil, optional
  • ½ lime, juiced
  • 1 garlic clove, minced
  • Freshly ground pepper to taste

Directions:

Make the kale lose some volume by mixing it with half a tablespoon of olive oil and letting it stand for 3 minutes.

Add the carrot, walnuts and cabbage and stir well.

In a small bowl, whisk together the mustard, walnut oil, lime juice, olive oil, garlic and pepper. Pour the mixture over the salad and stir. Place the salad into the fridge for at least 25 minutes to make it more crunchy. 

Dinner: Kale Pesto Baked Zucchini

Ingredients:

  • 2 large zucchinis, sliced lengthwise in half
  • ½ cup bread crumbs, gluten-free
  • 2 tomatoes, cubed
  • 1 cup kale
  • ½ cup basil leaves
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons pine nuts
  • Directions:

Scoop out the zucchini soft inner flesh, chop and place it in a bowl. Drizzle the olive oil over the zucchini boats.

Preheat the oven to 350F.

Add the kale, pine nuts, garlic, and 3 tablespoons olive oil to a food processor and process till you get to a pesto mixture.

Combine together the chopped zucchini flesh, basil leaves, tomatoes, and the pesto mixture. Stir and season with black pepper.

Fill the zucchini boats with the filling, sprinkle with bread crumbs and bake for about 40-45 minutes, until lightly gold.

Serve hot with fresh vegetable sticks and herbs.

Day 23

Breakfast: Oatmeal with Raisins and Nuts

Ingredients:

  • ½ cup oats
  • 1 cup of water
  • 1/3 cup raisins
  • ¼ cup crumbled mixed nuts
  • Pinch of cinnamon
  • 1 cup almond milk, optional

Directions:

Add the raisins and water to a small saucepan and bring to a simmer. Cook for about 5 minutes and then add the oats. Simmer, stirring, for 5 to 8 minutes, or until the oats are ready. Serve your oatmeal with the milk, nuts, and cinnamon over it.

Lunch: Ginger Beetroot Cabbage Salad

Ingredients:

  • 1 cup beets, shredded
  • ½ cup cabbage, shredded
  • ½ cup carrot, shredded
  • 1 teaspoon ginger, minced
  • 1 large shallot
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons mustard
  • 3 tablespoons parsley leaves, chopped
  • freshly ground black pepper
  • 1 tablespoon sherry vinegar

Directions:

Toss all the vegetables into a large bowl. Add the other ingredients and stir well. Place in the fridge for a few hours, or overnight, before serving.

Dinner: Minty Cauliflower Green Pea Soup with Healthy Kale Chips

Ingredients:

For soup:

  • 4 cups vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ cup plant yogurt
  • 1 cup of frozen green peas
  • 2 green onions, chopped
  • 1 head cauliflower, cut into small pieces
  • 2 tablespoons extra virgin olive oil
  • Black pepper to taste
  • ½ lemon, juiced
  • 2 tablespoons fresh mint, finely minced

For kale chips:

  • 1 small bunch kale
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil

Directions:

Pour the olive oil into a large pot and heat over the medium heat. Add the green and yellow onions, and garlic and sauté until soft. Add the cauliflower and sauté for 3 minutes and pour a vegetable broth over it. Bring to a boil, reduce the heat, cover and simmer until the cauliflower is tender, for about 15-20 minutes.

Add the peas and simmer for a minute. Remove the pot from the heat and let it cool for 15 minutes. Add the soup to a food processor and blend until smooth. Season with pepper. Stir in yogurt and simmer over medium heat for 5 minutes. Add the lemon juice and mint and stir well to combine.

Preheat the oven to 350F.

Place the kale leaves in a large bowl, sprinkle with the garlic powder and drizzle with the olive oil. Mix using your hands. Place the leaves onto the baking sheet and bake for about 12 minutes, until slightly browned and crisp.

Serve the soup with the kale chips.

Day 24

Breakfast: Pomegranate Blackberry Smoothie

Ingredients:

  • 1 cup blackberries
  • ½ cup plant yogurt
  • ½ cup pomegranate juice
  • 1 small banana

Directions:

Blend the ingredients until smooth.

Lunch: Fennel Citrus Avocado Salad

Ingredients:

  • 3 oranges
  • ½ fennel bulb, thinly sliced
  • ½ shallot, peeled and thinly sliced
  • 1 avocado, sliced
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon honey
  • 2 teaspoons mint leaves, chopped
  • freshly cracked black pepper

Directions:

In a small bowl, whisk the olive oil, honey, and pepper to make a dressing for your salad.

In another bowl, combine the other ingredients, pour the dressing over and stir until well-combined. Top with the mint leaves.

Dinner: Pumpkin Lentil Soup

Ingredients:

  • 3/4 cup canned pumpkin
  • 1 cup dried small red lentils
  • 3 cups vegetable broth
  • 1 cup of water
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond yogurt
  • ¼ cup chopped fresh cilantro
  • ¼ cup unsalted pumpkin seeds, toasted
  • Directions:

Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and sauté for about 4 minutes. Add the vegetable broth, cumin, lentils, cinnamon, and pepper and bring to a boil. Lower the heat and simmer covered for 10 minutes, until lentils are cooked. Remove the soup from the heat and let it cool for 15 minutes.

Place the soup in a food processor and blend until smooth. Return the soup to a saucepan and add the water and pumpkin to it. Stir and simmer over medium heat for 3 to 5 minutes. Stir in lemon juice and ginger, and simmer for another minute. Serve with a teaspoon of almond yogurt, cilantro, and toasted pumpkin seeds.