Day 15
Breakfast: (juice) 1 fruit and many vegetables and a frittata using this recipe:
2 tablespoons extra-virgin olive oil
1 ½ cups thinly sliced red onion
1 ½ cups chopped zucchini
7 large eggs, beaten
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons chopped soft sun-dried tomatoes
¼ cup thinly sliced fresh basil
Directions
Position rack in upper third of oven; preheat broiler.
Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. arrange sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Lunch: bean soup and 6 ounce brown rice
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 16
Breakfast: (juice) 1 cup of organic coconut water and left over frittata from Day 15
Lunch: Ingredients
2 tablespoons olive oil
12 ounces baby potatoes, thinly sliced
4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.)
3 scallions, thinly sliced, green and white parts separated
1 teaspoon minced fresh herbs, such as rosemary or thyme
6 large eggs lightly beaten
2 cups of baby spinach (2 oz.)
½ teaspoon salt
Directions
Heat oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.
Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.
Reduce heat to medium-low. Add eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 17
Breakfast: (juice) 1 cup of cucumber juice and egg scramble using the following ingredients:
2 tablespoons olive oil
12 ounces baby potatoes, thinly sliced
4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.)
3 scallions, thinly sliced, green and white parts separated
1 teaspoon minced fresh herbs, such as rosemary or thyme
6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten
2 cups packed leafy greens, such as baby spinach or baby kale (2 oz.)
½ teaspoon salt
Directions
Heat oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.
Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.
Reduce heat to medium-low. Add eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.
Lunch: 2-4 oz spinach, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 18
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 19
Breakfast: (juice) cucumber, ginger, lemon and 4 oz of cooked oatmeal
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: Pho using the following ingredients:
4 cups water
2 1/4-inch slices fresh ginger
1 large shallot, thinly sliced
3 cloves garlic, sliced
4 tsp. fish sauce
2 green cardamom pods
1 star anise pod
1/2 stick cinnamon
1/4 tsp. ground turmeric
8 oz meat protein
3 Tbsp. fresh lime juice
1/4 tsp. ground black pepper
4 oz brown rice vermicelli noodles
1 jalapeño chile pepper, seeded and thinly sliced
3 cups pea shoots
1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint
2 green onions, white and light green parts, thinly sliced
Directions:
Saute meat protein until browned.
In separate pot mix all ingredients EXCEPT vermicelli noodles, and boil for 12 minutes, adding chicken and noodles after 5 minutes..
Let cool and serve
Day 20
Breakfast: (smoothie) banana, spinach coconut and 2 boiled eggs
Lunch: radish, cucumber, onion, beets, celery, lime and spices
Dinner: 4 oz cabbage, 2oz quinoa, 4 oz meat protein
Day 21
Breakfast: (juice) coconut water, beet juice, ginger and 2 hard boiled eggs
Lunch: Salmon Ceasar Salad using the following:
1 ½ tablespoons extra-virgin olive oil
4 (5 ounce) skinless salmon fillets (see Tip)
1 teaspoon ground pepper, divided
⅛ teaspoon salt plus 1/2 teaspoon of ground pepper
1/2 tablespoons lemon juice
1 teaspoon grated garlic
½ teaspoon Dijon mustard
4 cups chopped romaine lettuce
2 cups chopped radicchio
2 tablespoons thinly sliced fresh basil
1 ½ tablespoons chopped fresh tarragon
Directions
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
Dinner: Broccoli, rice noodles, scallion, boiled egg, 3 oz meat/fish protein spices
Day 22
Breakfast: (juice) celery, beets , pear and 8-12 oz. of cooked oatmeal
Lunch: 6 oz. sauteed green bean and 4 oz rice/quinoa
Dinner: 4 oz meat, 3 oz quinoa, 6 oz sautee’d spinach
Day 23
Breakfast: (smoothie) cucumber juice, spinach, kale, berries and 2 hardboiled eggs
Lunch:10- 12 ounce bean salad:
Ingredients:
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons balsamic vinegar
¾ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground pepper
¾ cup black beans (no salt and canned ok)
1/4 cup kidney beans (no salt and canned ok)
1/4 cup green beans
½ cup diced red bell pepper
2 scallions, chopped
¼ cup coarsely chopped fresh cilantro (optional)
Directions
Whisk oil, orange juice, vinegar, cumin, oregano, salt, and pepper in a medium bowl. Set 2 Tbsp. of the dressing aside. Add black beans, barley, bell pepper, corn, scallions, and cilantro (if using) to the remaining dressing; toss to coat.
Dinner: roasted spaghetti squash, prepared with approved herbs and spices
Day 24
Breakfast: 12 ounces of coconut water and 8 ounces of oatmeal
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa, prepared with approved herbs and spices
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 25
Breakfast: (juice) pear, cucumber and lemon and 2 hardboiled eggs.
Lunch: shaved brussels sprouts and shaved cabbage salad, prepared with approved spices.
Dinner: 8 ounce lentil soup, 4 ounces sauteed vegetables
Day 26
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: Spinach salad (prepared your way), and 6 oz of meat/fish protein
Dinner: Avocado soup.
Ingredients:
Avocados
Cilantro
Lime Juice
Garlic
Jalapeño
Vegetable Broth
Salt
Directions:
Blend the ingredients until you reach a smooth consistency. Taste and add salt and more lime juice as needed. Serve immediately, optionally topping with croutons, diced avocado, and a drizzle of or coconut milk
Day 27
Breakfast: (smoothie) avocado, coconut milk, spinach, dates.
Lunch: 4 oz fish protein, up to 4 oz steamed/sauteed vegetable(s) of choice
Dinner: 4 oz brussel sprouts 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 28
Breakfast: (juice) beet, ginger, lemon, cucumber and 4 oz of oatmeal
Lunch: steamed cabbage, 4 oz salmon, and spices
Dinner: 4 oz Navy beans, 2-4 oz spinach, 4 oz quinoa, 4 oz meat/fish protein
Day 29
Breakfast: (juice - your own recipe) 1 fruit and as many approved vegetables as you would like, and 6 ounces of oatmeal
Lunch: Spinach salad and 4 oz of fish protein
Dinner: 4 oz brussel sprouts 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 30
Breakfast: (smoothie of your choice) 1 fruit and as many vegetables as you would like, and 2 boiled eggs
Lunch: sauteed’/steamed vegetables of choice and 4 oz meat/fish protein
Dinner: Vegetarian grain bowl
Ingredients
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons avocado oil
2 teaspoons toasted (dark) sesame oil
2 teaspoons grated fresh ginger
2 cups cooked brown rice
1 cup diced cucumber
1 avocado, diced
1 cup frozen shelled edamame, thawed
1 cup chopped toasted seaweed
Directions
(Dressing) Combine rice vinegar, soy sauce, avocado oil, sesame oil and ginger in a small bowl.
Divide brown rice among 4 bowls. Top with equal amounts of carrot, cucumber, avocado, edamame and seaweed. Drizzle with 2 tablespoons dressing each and sprinkle sesame seeds on top, if desired.
Day 31
Breakfast: (juice - your own recipe) 1 fruit and as many approved vegetables as you would like, 2 boiled eggs
Lunch: 4 oz fish protein, up to 4 oz steamed/sauteed vegetable(s) of choice
Dinner: Beet and Shrimp Salad
Ingredients
Salad
2 cups lightly packed arugula
1 cup lightly packed watercress
1 cup cooked beet wedges
½ cup zucchini ribbons (see Tip)
½ cup thinly sliced fennel
½ cup cooked barley
4 ounces cooked, peeled shrimp (see Tip), tails left on if desired
Fennel fronds for garnish
Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon red- or white-wine vinegar
½ teaspoon Dijon mustard
½ teaspoon minced shallot
¼ teaspoon ground pepper
⅛ teaspoon salt
Directions
Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.
Day 32
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: lentil soup, 4 ounces sauteed vegetables
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 33
Breakfast: (smoothie) avocado, coconut milk, spinach, dates.
Lunch: 4 oz fish protein, up to 4 oz steamed/sauteed vegetable(s) of choice
Dinner: 4 oz brussel sprouts 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 34
Breakfast: (smoothie) banana, spinach coconut and 2 boiled eggs
Lunch: radish, cucumber, onion, beets, celery, lime and spices
Dinner: 4 oz steamed squash , 2oz quinoa, 4 oz meat protein
Day 35
Breakfast: (juice - your own recipe) 1 fruit and as many approved vegetables as you would like, 2 boiled eggs
Lunch: 4 oz meat protein, up to 8 oz steamed/sauteed vegetable(s) of choice
Dinner: Greek Potato Salad
Ingredients
.75 pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)
1/2 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 tablespoons white-wine vinegar
¼ cup finely chopped shallot
1/2 tablespoon Dijon mustard
dash of ground pepper
1/2 cup halved cherry tomatoes
¼ cup quartered Kalamata olives
1/2 teaspoon chopped fresh oregano or 2 teaspoons dried
Directions
Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with salt; let cool 15 minutes.
Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining salt in a large bowl. Add the potatoes, tomatoes, olives and oregano; stir well to coat. Serve at room temperature or refrigerate until cold.
Day 36
Breakfast: (juice) coconut water, beet juice, ginger and 2 hard boiled eggs
Lunch: 4 oz of meat/fish protein zucchini, steamed spinach, boiled egg. scallion, spices
Dinner: Broccoli, rice noodles, scallion, boiled egg, 3 oz meat/fish protein spices
Day 37
Breakfast: (juice) cucumber, ginger, lemon and 4 oz of cooked oatmeal
Lunch: radish, 2 hard boiled eggs, steamed spinach, spices
Dinner: 4 oz. cooked lentils, steamed white fish, artichokes (steamed/baked)
Day 38
Breakfast: (juice) pear, spinach, celery and 4 ounces scrambled tofu with vegetables (prepare the way you would prepare scrambled eggs)
Lunch:sautee’d mushrooms, steamed vegetables. and boiled egg spices
Dinner: 4 oz baked meat protein, 4oz. baked potato
Day 39
Breakfast: (juice) beet, ginger, lemon, cucumber and 4 oz of oatmeal
Lunch: steamed cabbage, 4 oz salmon, and spices
Dinner: 4 oz Navy beans, 2-4 oz spinach, 4 oz quinoa, 4 oz meat/fish protein
Day 40
Breakfast: (smoothie) banana, spinach coconut and 2 boiled eggs
Lunch: radish, cucumber, onion, beets, celery, lime and spices
Dinner: 4 oz cabbage, 2oz quinoa, 4 oz meat protein
Day 41
Breakfast: (juice) ginger, beets coconut milk and 4 oz of oatmeal
Lunch:c cucumber, spinach radish, scallions, lemon, boiled egg, and spices
Dinner: 4 oz bok choy, 2 oz meat/fish protein, 4 oz. pumpkin
Day 42
Breakfast: (juice) ginger, beets, coconut milk, and 2 hardboiled eggs.
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz fish protein, and spices
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 43
Breakfast: (smoothie) avocado, coconut milk, spinach, dates.
Lunch: 4 oz fish protein, up to 4 oz steamed/sauteed vegetable(s) of choice
Dinner: 4 oz brussel sprouts 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 44
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 45
Breakfast: (juice) ginger, cucumber, beets and 4 ounces of oatmeal
Lunch: 2-4 oz sauteed kale, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 46
Breakfast: (smoothie) banana, spinach, nut milk, and 2 hardboiled eggs.
Lunch: butternut squash soup (use your imagination…. smile!)
Dinner: 4 oz sauteed green beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 47
Breakfast: (juice) ginger, beets, coconut water, pear and 4 oz. of oatmeal
Lunch: sauteed spinach, 4 oz meat/fish protein
Dinner: 4 oz meat/fish protein, 4 oz pototoe, 6 ounce green vegetables
Day 48
Breakfast: Coconut water, 2 hard boiled eggs
Lunch: 2 hard boiled eggs, cucumber, 4 oz fish protein
Dinner: 6 oz green beans 4 oz meat/fish protein
Day 49
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: lentil soup, 4 ounces sautéed vegetables
Dinner: 4 oz meat/fish protein, 6 oz. mixed vegetables
Day 50
Breakfast: (smoothie) avocado, coconut milk, spinach, dates.
Lunch: 4 oz fish protein, up to 4 oz steamed/sauteed vegetable(s) of choice
Dinner: 4 oz brussel sprouts 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 51
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 52
Breakfast: (juice) ginger, cucumber, beets and 4 ounces of oatmeal
Lunch: 2-4 oz sauteed kale, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 53
Breakfast: (smoothie) banana, spinach, nut milk, and 2 hardboiled eggs.
Lunch: butternut squash soup (use your imagination…. smile!)
Dinner: 4 oz sauteed green beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 54
Breakfast: (juice) ginger, beets, coconut water, pear and 4 oz. of oatmeal
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz meat/fish protein
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 55
Breakfast: Coconut water, oatmeal
Lunch: sauteed spinach, 2 hard boiled eggs, cucumber, 4 oz fish protein
Dinner: 4 oz green peas 4 oz meat/fish protein, 4 oz. quinoa
Day 56
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: lentil soup, 4 ounces sauteed vegetables
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 57
Breakfast: (juice) celery, pear, lime and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. steamed cabbage
Day 58
Breakfast: Coconut water 2 hardboiled eggs.
Lunch: Spinach salad (prepared your way), and 6 oz of meat/fish protein
Dinner: Avocado soup.
Ingredients:
Avocados
Cilantro
Lime Juice
Garlic
Jalapeño
Vegetable Broth
Salt
Directions:
Blend the ingredients until you reach a smooth consistency. Taste and add salt and more lime juice as needed. Serve immediately, optionally topping with croutons, diced avocado, and a drizzle of or coconut milk
Day 59
Breakfast: (juice) cucumber, ginger, lemon and 4 oz of cooked oatmeal
Lunch: radish, 2 hard boiled eggs, steamed spinach, spices
Dinner: 4 oz. cooked lentils, steamed white fish, artichokes (steamed/baked)
Day 60
Breakfast: 8 oz coconut milk, and 2 hardboiled eggs.
Lunch: spinach salad with cucumbers and fish
Dinner: 4 oz black beans, 4 oz. black/brown rice
Day 61
Breakfast: (juice) coconut water, ginger. lime and 2 hard boiled eggs
Lunch: 4 oz of meat/fish protein zucchini, steamed spinach
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 62
Breakfast: (juice) celery, beets , pear and 8-12 oz. of cooked oatmeal
Lunch: 6 oz. sauteed green beans and 4 oz rice/quinoa
Dinner: 4 oz meat protein, 3 oz quinoa, 6 oz sautee’d spinach
Day 63
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: 6 oz lentil soup
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 64
Breakfast: (juice) 1 fruit and many vegetables and a frittata using this recipe:
2 tablespoons extra-virgin olive oil
1 ½ cups thinly sliced red onion
1 ½ cups chopped zucchini
7 large eggs, beaten
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons chopped soft sun-dried tomatoes
¼ cup thinly sliced fresh basil
Directions
Position rack in upper third of oven; preheat broiler.
Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. arrange sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Lunch: bean soup and 6 ounce brown rice
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 65
Breakfast: (juice) 1 cup of organic coconut water and left over frittata from Day 15
Lunch: Ingredients
2 tablespoons olive oil
12 ounces baby potatoes, thinly sliced
4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.)
3 scallions, thinly sliced, green and white parts separated
1 teaspoon minced fresh herbs, such as rosemary or thyme
6 large eggs lightly beaten
2 cups of baby spinach (2 oz.)
½ teaspoon salt
Directions
Heat oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.
Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.
Reduce heat to medium-low. Add eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 66
Breakfast: (juice) 1 cup of cucumber juice and egg scramble using the following ingredients:
2 tablespoons olive oil
12 ounces baby potatoes, thinly sliced
4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.)
3 scallions, thinly sliced, green and white parts separated
1 teaspoon minced fresh herbs, such as rosemary or thyme
6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten
2 cups packed leafy greens, such as baby spinach or baby kale (2 oz.)
½ teaspoon salt
Directions
Heat oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.
Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.
Reduce heat to medium-low. Add eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.
Lunch: 2-4 oz spinach, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 67
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 68
Breakfast: (juice) cucumber, ginger, lemon and 4 oz of cooked oatmeal
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: Pho using the following ingredients:
4 cups water
2 1/4-inch slices fresh ginger
1 large shallot, thinly sliced
3 cloves garlic, sliced
4 tsp. fish sauce
2 green cardamom pods
1 star anise pod
1/2 stick cinnamon
1/4 tsp. ground turmeric
8 oz meat protein
3 Tbsp. fresh lime juice
1/4 tsp. ground black pepper
4 oz brown rice vermicelli noodles
1 jalapeño chili pepper, seeded and thinly sliced
3 cups pea shoots
1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint
2 green onions, white and light green parts, thinly sliced
Directions:
Sauté meat protein until browned.
In separate pot mix all ingredients EXCEPT vermicelli noodles, and boil for 12 minutes, adding chicken and noodles after 5 minutes..
Let cool and serve
Day 69
Breakfast: (smoothie) banana, spinach coconut and 2 boiled eggs
Lunch: radish, cucumber, onion, beets, celery, lime and spices
Dinner: 4 oz cabbage, 2oz quinoa, 4 oz meat protein
Day 70
Breakfast: (juice) coconut water, beet juice, ginger and 2 hard boiled eggs
Lunch: Salmon Ceasar Salad using the following:
1 ½ tablespoons extra-virgin olive oil
4 (5 ounce) skinless salmon fillets (see Tip)
1 teaspoon ground pepper, divided
⅛ teaspoon salt plus 1/2 teaspoon of ground pepper
1/2 tablespoons lemon juice
1 teaspoon grated garlic
½ teaspoon Dijon mustard
4 cups chopped romaine lettuce
2 cups chopped radicchio
2 tablespoons thinly sliced fresh basil
1 ½ tablespoons chopped fresh tarragon
Directions
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
Dinner: Broccoli, rice noodles, scallion, boiled egg, 3 oz meat/fish protein spices
Day 71
Breakfast: (juice) celery, beets , pear and 2 hard boiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 72
Breakfast: (juice) ginger, cucumber, beets and 4 ounces of oatmeal
Lunch: 2-4 oz sauteed kale, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz sauteed mushrooms
Day 73
Breakfast: (smoothie) banana, spinach, nut milk, and 2 hardboiled eggs.
Lunch: butternut squash soup
Dinner: 4 oz sauteed green beans, 4 oz. black/brown rice
Day 74
Breakfast: (juice) ginger, beets, coconut water, pear and 4 oz. of oatmeal
Lunch: sauteed spinach, 4 oz meat/fish protein
Dinner: 4 oz meat/fish protein, 4 oz pototoe, 6 ounce green vegetables
Day 75
Breakfast: Coconut water, 8 oz cooked oatmeal
Lunch: 2 hard boiled eggs, cucumber, sauteed mushroom
Dinner: 6 oz green beans 4 oz meat/fish protein
Day 76
Breakfast: (juice) lime, cucumber, pear 2 hard boiled eggs.
Lunch: lentil soup, 4 ounces sautéed vegetables
Dinner: 4 oz meat/fish protein, 6 oz. sauteed mushroom
Day 77
Breakfast: (smoothie) avocado, rice milk, spinach, maple syrup
Lunch: 4 oz fish protein, green salad, using vegetables of your choice, from the approved list
Dinner: 4 oz brussel sprouts 4 oz sautee’d mushroom 4 oz., grain (rice/quinoa)
Day 78
Breakfast: (juice) Cucumber, spinach 3 boiled egg whies
Lunch:c cucumber, spinach radish, scallions, lemon, boiled egg, and spices
Dinner: 4 oz sauteed mushroom, 2 oz fish protein, 4 oz. pumpkin
Day 79
Breakfast: (juice) beets, cucumber, spinach and 1 fresh cup of cherries
Lunch: sauteed spinach, 4 oz fish protein
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 80
Breakfast: (Juice) cucumber, pear and 3 egg whites
Lunch: 4 oz fish protein, up to 4 oz steamed /sauteed vegetable(s) of choice
Dinner: 4 oz squash 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 81
Breakfast: (juice) celery, beets, pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sautéed cabbage and 4 oz. rice/quinoa
Dinner: 4 oz. /fish protein, up to 4 oz. potato
Day 82
Breakfast: (juice) ginger, cucumber, beets and 4 ounces of oatmeal
Lunch: 2-4 oz. sautéed kale, 4 oz. fish protein
Dinner: 6 oz. mushroom (prepared any style) 4 oz. meat protein
Day 83
Breakfast: (juice) spinach, beets, pear, cucumber 1 cup of blackberries
Lunch: butternut squash soup (use your imagination…. smile!)
Dinner: 4 oz. sautéed green beans, 4 oz. meat/fish protein, 4 oz. black/brown rice
Day 84
Breakfast: (juice) ginger, beets, coconut water, pear and 4 oz. of oatmeal
Lunch: sautéed spinach, 4 oz. meat/fish protein
Dinner: 4 oz. meat/fish protein, 4 oz. potato, 6 ounce green vegetables
Day 85
Breakfast: (juice) coconut water, ginger. lime and 2 hard boiled eggs
Lunch: 4 oz of meat/fish protein zucchini, steamed spinach
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 86
Breakfast: (juice) celery, beets , pear and 8-12 oz. of cooked oatmeal
Lunch: 6 oz. sauteed green beans and 4 oz rice/quinoa
Dinner: 4 oz meat protein, 3 oz quinoa, 6 oz sautee’d spinach
Day 87
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: 6 oz lentil soup
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 88
Breakfast: (juice) 1 fruit and many vegetables 3 oz of oatmeal
Lunch: bean soup and 6 ounce brown rice
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 89
Breakfast: (juice) 1 cup of organic coconut water and left over frittata from Day 15
Lunch: Ingredients
2 tablespoons olive oil
4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.)
3 scallions, thinly sliced, green and white parts separated
1 teaspoon minced fresh herbs, such as rosemary or thyme
6 large egg whites lightly beaten
2 cups of baby spinach (2 oz.)
½ teaspoon salt
Directions
Heat oil in a large cast-iron or nonstick skillet over medium heat.
Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.
Reduce heat to medium-low. Add eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.
Dinner: 4 oz meat/fish protein, 4 oz. black/brown rice
Day 90
Breakfast: (juice) 1 cup of cucumber juice and egg whites of 3 boiled eggs
Lunch: 2-4 oz spinach, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 91
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sautéed cabbage and 4 oz. rice/quinoa
Dinner: 4 oz. meat/fish protein, up to 6 oz. sautéed mushroom
Day 92
Breakfast: (juice) cucumber, ginger, lemon and 3 oz. of cooked oatmeal
Lunch: 4-6 oz. sautéed cabbage and 4 oz. rice/quinoa
Dinner: Pho using the following ingredients:
4 cups water
2 1/4-inch slices fresh ginger
1 large shallot, thinly sliced
3 cloves garlic, sliced
4 tsp. fish sauce
2 green cardamom pods
1 star anise pod
1/2 stick cinnamon
1/4 tsp. ground turmeric
6 oz mushrooms
3 Tbsp. fresh lime juice
1/4 tsp. ground black pepper
4 oz brown rice vermicelli noodles
1 jalapeño chili pepper, seeded and thinly sliced
3 cups pea shoots
1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint
2 green onions, white and light green parts, thinly sliced
Directions:
Sauté meat protein until browned.
In separate pot mix all ingredients EXCEPT vermicelli noodles, and boil for 12 minutes, adding chicken and noodles after 5 minutes..
Let cool and serve
Day 93
Breakfast: (juice) spinach coconut water, lemon and 2 boiled eggs
Lunch: radish, cucumber, onion, beets, celery, lime and spices
Dinner: 4 oz. cabbage, 2oz quinoa, 4 oz. meat protein
Day 94
Breakfast: (juice) ginger, beets, coconut milk, and 2 hardboiled eggs.
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz fish protein, and spices
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 95
Breakfast: (juice) spinach coconut water, lemon.
Lunch: 4 oz fish protein, up to 4 oz steamed/sauteed vegetable(s) of choice
Dinner: 4 oz brussel sprouts 4 oz fish protein, 4 oz. grain (rice/quinoa)
Day 96
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 97
Breakfast: (juice) ginger, cucumber, beets and 4 ounces of oatmeal
Lunch: 2-4 oz sauteed kale, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 98
Breakfast: coconut water, 2 hardboiled eggs.
Lunch: butternut squash soup (use your imagination…. smile!)
Dinner: 4 oz sauteed green beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 99
Breakfast: (juice) ginger, beets, coconut water, pear. Eat 4 oz. of Blueberries
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz meat/fish protein
Dinner: 4 oz meat/fish protein, 4 oz. black/brown rice
Day 100
Breakfast: Coconut water, 1 cup cherries
Lunch: sautéed spinach, 2 hard boiled eggs, cucumber, 4 oz fish protein
Dinner: 4 oz. green peas 4 oz. meat/fish protein
Day 101
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: lentil soup, 4 ounces sautéed vegetables
Dinner: 4 oz. black beans, 4 oz. black/brown rice
Day 102
Breakfast: 8 oz coconut water, 1/2 avocado
Lunch: spinach salad with cucumbers and fish
Dinner: 4 oz fish protein, 4 oz. black/brown rice
Day 103
Breakfast: coconut water, 2 hard boiled eggs, 1 cup cherries
Lunch: 4 oz of fish protein zucchini, steamed spinach
Dinner: 6 oz mushroom 4 oz. quinoa
Day 104
Breakfast: (juice) celery, beets , pear and 8-12 oz. of cooked oatmeal
Lunch: 6 oz. sauteed green beans and 4 oz rice/quinoa
Dinner: 4 oz meat protein, 3 oz quinoa, 3 oz cabbage
Day 105
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: 6 oz lentil soup
Dinner: 2 oz black beans, 3 oz. black/brown rice
Day 106
Breakfast: (juice) 1 fruit and many vegetables, and eat 1 cup of cherries
Lunch: 4 oz sauteed mushrooms and 3 ounce brown rice
Dinner: 2oz sauteed mixed vegetables, 4 oz meat/fish protein
Day 107
Breakfast: 1 cup of oatmeal. 1 cup of coconut water
Lunch: Romaine lettuce salad with egg protein
Dinner: 4 oz lentils and 2 oz. black/brown rice
Day 108
Breakfast: (juice) 1 cup of cucumber juice cup of cherries
Lunch: 2-4 oz spinach, 4 oz fish protein
Dinner: baked spaghetti squash 2 oz meat protein
Day 109
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4 oz. sauteed cabbage and 2 oz rice/quinoa
Dinner: 2 oz meat/fish protein, up to 2 oz. potato
Day 110
Breakfast: (smoothie) banana, spinach coconut and 2 boiled eggs
Lunch: radish, cucumber, onion, beets, celery, lime and spices
Dinner: 4 oz cabbage, 2oz quinoa, 4 oz meat protein
Day 111
Breakfast: (juice) coconut water, beet juice, ginger and 2 hard boiled eggs
Lunch: Salmon Ceasar Salad using the following:
1 ½ tablespoons extra-virgin olive oil
4 (5 ounce) skinless salmon fillets (see Tip)
1 teaspoon ground pepper, divided
⅛ teaspoon salt plus 1/2 teaspoon of ground pepper
1/2 tablespoons lemon juice
1 teaspoon grated garlic
½ teaspoon Dijon mustard
4 cups chopped romaine lettuce
2 cups chopped radicchio
2 tablespoons thinly sliced fresh basil
1 ½ tablespoons chopped fresh tarragon
Directions
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
Dinner: Broccoli, rice noodles, scallion, boiled egg, 3 oz meat/fish protein spices
Day 112
Breakfast: (juice) celery, beets , pear and 8-12 oz. of cooked oatmeal
Lunch: 6 oz. sauteed green bean and 4 oz rice/quinoa
Dinner: 4 oz meat, 3 oz quinoa, 6 oz sautee’d spinach
Day 113
Breakfast: (smoothie) cucumber juice, spinach, kale, berries and 2 hardboiled eggs
Lunch:10- 12 ounce bean salad:
Ingredients:
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons balsamic vinegar
¾ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground pepper
¾ cup black beans (no salt and canned ok)
1/4 cup kidney beans (no salt and canned ok)
1/4 cup green beans
½ cup diced red bell pepper
2 scallions, chopped
¼ cup coarsely chopped fresh cilantro (optional)
Directions
Whisk oil, orange juice, vinegar, cumin, oregano, salt, and pepper in a medium bowl. Set 2 Tbsp. of the dressing aside. Add black beans, barley, bell pepper, corn, scallions, and cilantro (if using) to the remaining dressing; toss to coat.
Dinner: roasted spaghetti squash, prepared with approved herbs and spices
Day 114
Breakfast: 12 ounces of coconut water and 8 ounces of oatmeal
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa, prepared with approved herbs and spices
Dinner: 4 oz /fish protein, up to 4 oz. rice, 2 oz mushroom
Day 115
Breakfast: (juice) pear, cucumber and lemon and 2 hardboiled eggs.
Lunch: shaved brussels sprouts and shaved cabbage salad, prepared with approved spices.
Dinner: 8 ounce lentil soup, 4 ounces sauteed vegetables
Day 116
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: Spinach salad (prepared your way), and 6 oz of meat/fish protein
Dinner: Avocado soup.
Ingredients:
Avocados
Cilantro
Lime Juice
Garlic
Jalapeño
Vegetable Broth
Salt
Directions:
Blend the ingredients until you reach a smooth consistency. Taste and add salt and more lime juice as needed. Serve immediately, optionally topping with croutons, diced avocado, and a drizzle of or coconut milk
Day 117
Breakfast: (smoothie) avocado, coconut milk, spinach, dates.
Lunch: 4 oz steamed/sauteed mushroom, 2 ounce sautéed spinach
Dinner: 4 oz brussel sprouts 4 oz meat/fish protein, 4 oz. (potato)
Day 118
Breakfast: (juice) ginger, dandelion, pear and 3 hardboiled egg white.
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz fish protein, and spices
Dinner: 4 oz sauteed kale, 2 oz rice 2 oz mushroom
Day 119
Breakfast: (smoothie) avocado, coconut milk, spinach, 3 dates, parsley
Lunch: 2 oz fish/meat, up to 4 oz steamed mustard greens
Dinner: 4 oz brussels sprouts 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 120
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 121
Breakfast: (juice) ginger, cucumber, beets and 4 ounces of oatmeal
Lunch: 2-4 oz sauteed kale, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 122
Breakfast: (juice) Kale, ginger, lemon and 3 boiled egg whites
Lunch: sautéed spinach and vegetables3 oz. quinoa
Dinner: 4 oz. steamed green beans, 4 oz. meat/fish protein, 4 oz. black/brown rice
Day 123
Breakfast: (juice) ginger, beets, coconut water, pear and eat 2 tangerine
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz meat/fish protein
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 124
Breakfast: Coconut water, oatmeal
Lunch: sauteed kale, 2 hard boiled eggs, cucumber, 4 oz fish protein
Dinner: 4 oz green peas 4 oz meat/fish protein, 4 oz. quinoa
Day 125
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: 6 oz lentil soup
Dinner: 2 oz black beans, 3 oz. black/brown rice
Day 126
Breakfast: (juice) 1 fruit and many vegetables, and eat 1 cup of cherries
Lunch: 4 oz sauteed mushrooms and 3 ounce brown rice
Dinner: 2oz sauteed mixed vegetables, 4 oz meat/fish protein
Day 127
Breakfast: 1 cup of oatmeal. 1 cup of coconut water
Lunch: Romaine lettuce salad with egg protein
Dinner: 4 oz. lentils and 2 oz. black/brown rice
Day 128
Breakfast: coconut water, 2 hardboiled eggs.
Lunch: butternut squash soup (use your imagination…. smile!)
Dinner: 4 oz sauteed green beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 129
Breakfast: (juice) ginger, beets, coconut water, pear. Eat 4 oz. of Blueberries
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz meat/fish protein
Dinner: 4 oz meat/fish protein, 4 oz. black/brown rice
Day 130
Breakfast: (juice) celery, beets , pear and 8-12 oz. of cooked oatmeal
Lunch: 6 oz. sauteed green bean and 4 oz rice/quinoa
Dinner: 4 oz meat, 3 oz quinoa, 6 oz sautee’d spinach
Day 131
Breakfast: (smoothie) avocado, coconut milk, spinach, dates.
Lunch: 4 oz fish protein, up to 4 oz steamed/sauteed vegetable(s) of choice
Dinner: 4 oz brussel sprouts 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 132
Breakfast: (juice) beet, ginger, lemon, cucumber and 4 oz of oatmeal
Lunch: steamed cabbage, 4 oz salmon, and spices
Dinner: 4 oz Navy beans, 2-4 oz spinach, 4 oz quinoa, 4 oz meat/fish protein
Day 133
Breakfast: (juice - your own recipe) 1 fruit and as many approved vegetables as you would like, and 6 ounces of oatmeal
Lunch: Spinach salad and 4 oz of fish protein
Dinner: 4 oz brussel sprouts 4 oz meat/fish protein, 4 oz. grain (rice/quinoa)
Day 134
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage and 4 oz rice/quinoa
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 135
Breakfast: (juice) ginger, cucumber, beets and 4 ounces of oatmeal
Lunch: 2-4 oz sauteed kale, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 136
Breakfast: coconut water, 2 hardboiled eggs.
Lunch: butternut squash soup, sautee’d kale
Dinner: 4 oz sauteed green beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 137
Breakfast: (juice) ginger, beets, coconut water, pear. Eat: 4 oz. of Blueberries
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz meat/fish protein
Dinner: 4 oz meat/fish protein, 4 oz. black/brown rice
Day 138
Breakfast: (juice) coconut water, beet juice, ginger and 2 hard boiled eggs
Lunch: 4 oz of meat/fish protein zucchini, steamed spinach, boiled egg. scallion, spices
Dinner: Broccoli, rice noodles, scallion, boiled egg, 3 oz meat/fish protein spices
Day 139
Breakfast: (juice) cucumber, ginger, lime and 4 oz of cooked oatmeal
Lunch: radish, 2 hard boiled eggs, steamed spinach, spices
Dinner: 2 oz cooked quinoa, 4 oz. cooked lentils, steamed white fish, artichokes (steamed/baked)
Day 140
Breakfast: (juice) pear, spinach, celery,1 cup blackberries
Lunch: sautee’d mushrooms, steamed vegetables. and boiled egg spices
Dinner: 4 oz baked meat protein, 4oz. baked potato
Day 141
Breakfast: (juice) beet, ginger, lemon, cucumber and 4 oz of 2 hardboiled eggs
Lunch: steamed cabbage, 4 oz salmon, and spices
Dinner: 4 oz Navy beans, 2-4 oz spinach, 4 oz quinoa, 4 oz meat/fish protein
Day 142
Breakfast: (smoothie) banana, spinach coconut and 2 boiled eggs
Lunch: radish, cucumber, onion, beets, celery, lime and spices
Dinner: 4 oz cabbage, 2oz quinoa, 4 oz meat protein
Day 143
Breakfast: (juice) ginger and 4 oz of oatmeal
Lunch: salad: cucumber, spinach radish, scallions, lime juice, boiled egg, and spices
Dinner: 4 oz bok choy, 2 oz meat/fish protein, 4 oz. pumpkin
Day 144
Breakfast: (juice) ginger, beets, coconut water, and 2 hardboiled egg whites.
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz fish protein, and spices
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 145
Breakfast: (smoothie) avocado, coconut milk, spinach, up to 3 dates.
Lunch: 4 oz fish protein, up to 4 oz steamed/sauteed vegetable(s) of choice
Day 146
Breakfast: coconut water, 2 hard boiled eggs, 1 cup cherries
Lunch: 4 oz. of fish protein zucchini, steamed spinach
Dinner: 6 oz. mushroom 4 oz. quinoa
Day 147
Breakfast: (juice) celery, beets , pear and 2 hardboiled eggs.
Lunch: 4-6 oz. sauteed cabbage
Dinner: 4 oz meat/fish protein, up to 4 oz. potato
Day 148
Breakfast: (juice) ginger, cucumber, beets and 4 ounces of oatmeal
Lunch: 2-4 oz sauteed kale, 4 oz fish protein
Dinner: baked spaghetti squash 4 oz meat protein
Day 149
Breakfast: (smoothie) banana, spinach, nut milk, and 2 hardboiled eggs.
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz fish protein, and spices
Dinner: 4 oz sauteed green beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 150
Breakfast: (juice) ginger, beets, coconut water, pear
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz meat/fish protein
Dinner: 4 oz black beans, 4 oz meat/fish protein, 4 oz. black/brown rice
Day 151
Breakfast: Coconut water, oatmeal
Lunch: sauteed spinach, 2 hard boiled eggs, cucumber, 4 oz fish protein
Dinner: 4 oz green peas 4 oz meat/fish protein,
Day 152
Breakfast: (juice) beets, cucumber, pear 2 hardboiled eggs.
Lunch: lentil soup, 4 ounces sauteed vegetables
Dinner: 4 oz black beans, 4 oz meat/fish protein
Day 153
Breakfast: (juice) coconut water, beet juice, ginger and 2 hard boiled eggs
Lunch: 4 oz of meat/fish protein zucchini, steamed kale, sautéed mushrooms
Dinner: Steamed broccoli, sautéed’ squash, 3 oz meat/fish protein spices
Day 154
Breakfast: (juice) cucumber, ginger, lemon and 4 oz of cherries
Lunch: radish, 2 hard boiled eggs, steamed spinach and kale, spices
Dinner: 4 oz cooked quinoa, 4 oz. cooked lentils, artichokes (steamed/baked)
Day 155
Breakfast: (juice) spinach, celery , lemon + 2 soft scrambled eggs (using organic oil)
Lunch :sautee’d mushrooms, steamed vegetables. and up to 4 oz meat protein (your choice)
Dinner: 4 oz baked meat protein, 4oz. baked potato
Day 156
Breakfast: (juice) beet, ginger, lemon, cucumber and 4 oz of oatmeal
Lunch: steamed cabbage, 4 oz salmon, and spices
Dinner: 4 oz Navy beans, 2-4 oz spinach, 4 oz quinoa, 4 oz meat/fish protein
Day 157
Breakfast: (smoothie) 1/2 avocado, spinach coconut and 2 boiled eggs
Lunch: sauteed spinach, 2 hardboiled eggs, cucumber, 4 oz fish protein, and spices
Dinner: 4 oz cabbage, 2oz quinoa, 4 oz meat protein
Day 158
Breakfast: (juice) ginger, beets coconut water and 4 oz of oatmeal
Lunch: cucumber, spinach radish, scallions, lemon, boiled egg, and spices
Dinner: 4 oz. bok choy, 2 oz. meat/fish protein, 4 oz.
Day 159
Breakfast: (juice) ginger, beets, coconut milk, and 2 hardboiled eggs.
Lunch: sautéed spinach, 2 hardboiled eggs, cucumber, 4 oz. fish protein, and spices
Dinner: 4 oz. black beans, 4 oz. meat/fish protein, 4 oz. black/brown rice
*** DRINK 1 CUP OF GREEN TEA DAILY***
Please note that we assume no responsibility for allergies or adverse reactions as a result to this program. While we are confident that our program is safe, we encourage you to consult with your primary care physician before you begin.
Call 911 (emergency) IMMEDIATELY should you experience feelings of illness, headache, dizziness, dry mouth, etc!