A Detox Diet Menu Plan Made Easy: More Sample Menus for Success!
Perhaps you’ve tried a few days of our detox diet menu plan or maybe you’re just getting started. Either way, here are two more days worth of sample menus and recipes to guide you through the process. Each daily detox diet plan is approximately 1,200 calories, which is the bare minimum for any diet. If you require more calories, feel free to add extra organic vegetables, lean protein, or complex carbohydrates to get the fuel you need. In the same vein, if you are vegetarian, vegan, or follow a gluten-free diet, make substitutions so that the plan will work for you. For example, eat organic beans and non-GMO tofu in place of the chicken. These sample menus are merely guidelines. Tweaking the meals to suit your tastes will ensure that it’s simple to follow. Just be sure to make healthy, organic choices. Remember, detox diet plans require that you drink at least 10 glasses of water per day. It’s recommended to take a probiotic supplement as well. You want to strengthen the digestive system and aid the body in eliminating toxins and waste. Enjoy!
Day 1 – 1,200 Calories
Upon Waking:
Cup of filtered hot water with fresh squeezed organic lemon juice
Breakfast:
Mango, Carrot, and Herb Breakfast Smoothie (see recipe)
1 cup organic almond milk
Snack:
Organic celery sticks with 1 tbsp organic raw almond butter
2 glasses of spa water (recipe available here)
Lunch
2 glasses filtered water with splash of citrus fruit (lemon, lime, orange)
Spinach salad (2 oz. organic free-range, grilled chicken, cut into slices, fresh organic chopped spinach, diced organic onions, diced organic bell peppers, diced organic tomatoes, and diced organic cucumbers with a drizzle of extra virgin olive oil, squeeze of lemon, and sprinkle of sea salt)
Snack:
Cup of decaffeinated herbal tea (containing rosehip, ginger, or nettle)
Dinner:
2 glasses filtered water
Lentil quinoa loaf (see recipe)
1 cup steamed cauliflower
Evening:
Cup of decaffeinated chamomile tea
Day 2 – 1,200 Calories
Upon Waking:
Cup of filtered hot water with fresh squeezed organic lemon juice
Breakfast:
Organic Greek yogurt
1 medium organic banana
Cup of decaffeinated herbal tea (containing rosehip, ginger, or nettle)
Snack:
1 cup fresh organic strawberries
2 glasses of filtered water with lemon
Lunch
2 glasses filtered water with splash of citrus fruit (lemon, lime, orange)
Thai lettuce wrap (see recipe)
Crudités (carrots, cucumbers, radishes, etc.)
Snack:
Organic coconut water (no sugar added)
Dinner:
2 cups of spa water (recipe available here)
Healthy teriyaki chicken (see recipe)
½ cup organic wild rice
1 cup steamed broccoli
Evening:
Cup of decaffeinated chamomile tea
Recipes:
Mango, Carrot, and Herb Breakfast Smoothie (1 Serving)
Ingredients:
1 cup fresh organic carrot juice
1 cup organic orange juice, freshly squeezed
2 cups frozen organic mango chunks
Pinch of fresh herbs (your choice)
Directions:
- Add all ingredients to a blender and blend until creamy.
Lentil Quinoa Loaf (4 Servings)
Ingredients:
¾ cup dry organic lentils
½ cup dry organic quinoa
1 cup organic mushrooms, sliced
1 organic onion, finely chopped
½ organic red pepper, finely chopped
2 tbsp organic coconut oil
½ cup organic pecans, chopped
2 organic, free-range, AWA-approved eggs, slightly beaten
¾ cup organic rolled oats (substitute with more quinoa for a gluten-free meal)
¾ cup organic sun-dried tomatoes
1 cup fresh parsley
1 tbsp organic curry powder
Directions:
- Preheat the oven to 350 degrees. Add lentils and 2 ½ cups of filtered water to a medium pot and bring to a boil. Lower heat and let simmer about 25 minutes, or until tender.
- In a separate medium pot, add quinoa and 1 cup of filtered water. Bring to a boil, lower heat, and let simmer approximately 13-15 minutes until done.
- Heat coconut oil in a medium saucepan. Add mushrooms, onions, and red peppers. Sautee for approximately 5 minutes or until tender.
- Combine the lentils and quinoa in a large bowl. Add all other ingredients and mix until well blended.
- Pour ingredients into an oiled loaf pan. Use spatula to press down on mixture until the top is even.
- Cook for 30-45 minutes or until golden brown. Serve with fresh salsa.
Thai Lettuce Wrap (2 Servings)
Ingredients:
1 small organic Thai pepper, minced
1 clove organic garlic, chopped finely
1 tbsp olive oil
3 tbsp low-sodium, organic soy sauce
¼ cup of filtered water
1 organic freshly squeezed lime and 8 lime wedges
1 tbsp arrowroot powder
2 tbsp organic flaxseed oil
1 16-oz. package lite, firm non-GMO, organic tofu (cut into ¼-inch cubes)
1 tbsp organic basil, finely chopped
8 large organic lettuce leaves (your choice)
Directions:
- Heat olive oil in a medium pan over medium heat. Add minced pepper and garlic and sauté. Pour in soy sauce, water, and lime juice. Stir until thoroughly mixed. Stir in arrowroot powder and let simmer over low heat until you are finished cooking the tofu.
- In a 12-inch nonstick skillet, heat the flaxseed oil over medium-high heat.
- Add the tofu and cook, stirring consistently for approximately 10 to 15 minutes, or until browned on all sides. Add the sauce from the other pan, then stir-fry for 1 minute. Pour into a bowl.
- Spoon a serving of the tofu mixture onto each lettuce leaf. Garnish with a lime wedge.
Healthy Teriyaki Chicken (1 Serving)
Ingredients:
1/3 cup balsamic vinegar
1/3 cup organic agave syrup
1 tsp freshly grated organic ginger
¼ tsp freshly ground black pepper
1 tsp barley miso
1 tsp mirin
1 tbsp filtered water
1 organic, free-range chicken breast
1 organic scallion, finely chopped
4 sprigs organic cilantro, chopped
Directions:
- In a small saucepan, combine balsamic vinegar, agave syrup, ginger, and black pepper. Bring to a boil, lower heat, and let simmer for 10 minutes. Allow the mixture to cool and then add mirin, water, and miso.
- Reserve two spoonfuls of sauce. Marinate the chicken in the rest of the sauce for a minimum of one hour and a maximum of overnight.
- Turn grill up to medium heat. Grill the chicken for approximately 3 to 4 minutes per side, or until cooked entirely through.
- Transfer chicken to a plate and drizzle with spoonful of reserved sauce. Sprinkle with scallions and cilantro.
- Related Diet Tips:
- Detox Diet Plan
