Breakfast Options
Day 1
TROPICAL QUIONA BOWL
Quinoa, mango, pineapple, lime juice, unsweetened coconut flakes, mint. (Preparation: Cook quinoa and let cool. Top with diced mango, pineapple, a squeeze of lime juice, and coconut flakes. Garnish with fresh mint.)
Day 1
Day 2
BERRY NUT SMOOTHIE
Berries, banana, almond butter, coconut water, cinnamon. (Preparation: Blend all ingredients until smooth. Serve chilled)
Day 2
Day 3
AVOCADO BEAN SMASH
Avocado, black beans, lime, sea salt, scallions (Preparation: Mash avocado with lime juice and sea salt)
Day 3
Day 4
SPINACH AND MANGO SMOOTHIE
spinach, mango, cashew butter, ginger, and water. (Preparation: Blend all ingredients and enjoy a nutrient-packed drink)
Day 4
Day 5
WILD RICE BREAKFAST BOWL
Wild rice, spinach, red onion, pumpkin seeds, lime slice, mustard seeds. (Preparation: steam rice, spinach, and red onions. Place in bowl and sprinkle lime, pumpkin seeds and mustard seeds)
Day 5
Day 6
BLACK BEAN BREAKFAST WRAP
Black beans, avocado, sautéed spinach, and scallions wrapped in a collard leaf **Sprinkle with sea salt and lime juice.
Day 6
Day 7
WARM NAVY BEAN AND SQUASH HASH
Black beans, avocado, sautéed spinach, and scallions wrapped in a collard leaf **Sprinkle with sea salt and lime juice.
Day 7
Day 8
FRESH MELON SALAD
Mixed melon cubes, red grapes, and a squeeze of lime juice. **Sprinkle with chopped cashews.
Day 8
Day 9
AVOCADO & RADISH TOAST
Mashed avocado on a slice of grilled squash with thinly sliced radishes. **Top with sea salt and black pepper.
Day 9
Day 10
MANGO & COCONUT CHIA PUDDING
Mango chunks, shredded coconut, and a base of cooked quinoa. **Drizzle with maple syrup.
Day 10
Day 11
RED BEAN & KALE STIR FRY
Red beans, kale, and mustard seeds sautéed with garlic and scallions. **Serve with a squeeze of lime juice.
Day 11
Day 12
BROCCOLI & SPINACH SCRAMBLE
Steamed broccoli, sautéed spinach, and chopped walnuts. **Toss with thyme and black pepper.
Day 12
Day 13
SWEET & SPICY PEAR SALAD
Diced pear with dandelion greens, chopped almonds, and a drizzle of maple syrup. **Garnish with cinnamon.
Day 13
Day 14
PINEAPPLE & SEAWEED QUINOA BOWL
Cooked quinoa, fresh pineapple chunks, and chopped seaweed. ** Season with lime and black pepper.
Day 14
Day 15
SWISS CHARD & WILD RICE BOWL
Wild rice, sautéed Swiss chard, and roasted squash. **Sprinkle with pumpkin seeds and drizzle with basil-infused olive oil.
Day 15
Day 16
BEET & BERRY SMOOTHIE
Blended beet, berries, and orange juice **Garnish with shredded coconut and sunflower seeds.
Day 16
Day 17
CITRUS COLLARD WRAP
Orange slices, shredded carrots, avocado, and cilantro wrapped in a collard leaf. **Drizzle with lime juice.
Day 17
Day 18
KIDNEY BEAN BREAKFAST
Kidney beans, cucumber, scallions, parsley, and diced green pepper. **Toss with mustard seed and sea salt.
Day 18
Day 19
WILD RICE & ORANGE SALAD
Cooked wild rice mixed with orange pieces, chopped almonds, and cilantro. **Squeeze lime juice on top and sprinkle with salt and pepper.
Day 19
Day 20
PEAR & WALNUT SPINACH BOWL
Chopped cooked spinach and slice pear, mixed with walnuts. **Drizzle with maple syrup and sprinkle black pepper.
Day 20
Day 21
SWEET POTATO & BLACK BEAN HASH
Roasted sweet potato or squash until soft, mixed with black beans and diced red onion. **Sprinkle with salt, pepper, and cilantro.
Day 21