7 DAY JUMPSTART DETOX
DIET & CLEANSE PLAN:
FOLLOW OUR DETOX DIETS FOR WEIGHT LOSS
Knowing what to eat and how to get started with your meal plans can be very frustrating and confusing. There are several detox diets for weight loss around the world but our detox plan is simple and easy to follow. Below, you will find a 7 Day Detox Diet & Cleanse Sample Plan that will not only help you lose weight, but will detox your body to eliminate toxins and speed your metabolism. The plan is to consume between 1200-1600 calories a day of nutrient dense foods that are packed with vitamins and minerals. You can also add our GREENS in berry or orange to boost your detox plan. They can be ordered by clicking here.
The average person will either skip breakfast or only eat 3 large meals a day. The first part of a healthy lifestyle change is to break up 3 large meals into 6 small meals. The goal is to never allow yourself to feel hungry and to eat when you don't feel hungry. When your stomach starts to growl, it is a sign that your body is depleted of nutrients and you shouldn't wait until this happens so eat every 2-3 hours.
Lemon water is a great refreshing beverage and is full of vitamins and minerals and will help you consume your daily intake of water. To flush your digestive system, it is recommended to drink a gallon or more of water a day. This may sound like a lot of water, but it will keep your body hydrated, and the easiest way to drink water is to have two glasses of water with each of your meals.
And don't forget to to include workouts in your weekly schedule! With this 7 Day Detox & Cleanse Plan, working out, your waist training corset from Naturally Fit, and wellness products from It Works!, you will have all the tools you need to start your weight loss journey.
Why not start today?! This 7 Day Detox & Cleanse Plan has reported to have a weight loss of 1-3lbs. Below is a sample 7 day meal schedule to follow! Use this as a guide or better yet, commit to our recommendations and see an instant transformation in your skin, hair, energy, digestive system, metabolism, and overall immunity.
DAY 1
BREAKFAST:
Berries & Spinach Superfood Smoothie
Ingredients:
1 cup of blueberries and strawberries
1 cup unsweetened almond milk
1 cup baby spinach leaves
2 Tablespoons of whole chia seeds
1/4 cup of carrot juice
3-5 ice cubes
Blend and enjoy!
SNACK:
1/2 banana and 10 almonds
LUNCH:
A bowl full of baby spinach leaves, topped with 6 sliced strawberries, 5 pecans, and 2 Tablespoons of whole chia seeds. Drizzle with olive oil and lemon juice.
SNACK:
5 celery sticks with a tablespoon of almond butter and 1/2 banana, sliced.
DINNER:
1 cup of cooked black rice, 10 asparagus shoots cooked in 1 Tablespoon of coconut oil, 1 sliced tomato, 10 carrot sticks and 1/4 cup of raw hummus.
DAY 2
BREAKFAST:
Lime Blueberry Zinger Smoothie
Ingredients
1 cup of frozen blueberries
1 cup of coconut milk
2 Tablespoons of flax seeds
2 Tablespoons of freshly squeezed lime juice
Blend and enjoy!
SNACK:
1 sliced apple topped with almond butter
LUNCH:
A bowl full of mixed greens, with fresh basil leaves. Top with 1/2 cup garbanzo beans, 1/2 cup shredded carrots, 1 Tablespoon of unsalted sesame seeds, and 2 Tablespoons of hemp hearts. Drizzle with olive oil and lemon juice.
SNACK:
A cup of berries topped with unsweetened coconut whip
Note: to make coconut whipped cream, refrigerate a can of full-fat coconut milk over night. Open and remove thick cream, leaving coconut water for a smoothie. Whip the cream in a small bowl, using a hand mixer. Add a touch of cinnamon.
DINNER:
Black Bean and Vegetable Pilaf (makes 2 servings)
Ingredients:
1 cup of prepared black rice (follow directions as per package/health food store)
1/2 can of black beans, rinsed in ice cold water several times
1/2 red onion, chopped
1 zucchini, chopped
1/2 red pepper, chopped
1 clove of garlic, minced
2 Tablespoons of coconut oil
freshly ground black pepper
Directions:
1/2 can of black beans, rinsed in ice cold water several times
1/2 red onion, chopped
1 zucchini, chopped
1/2 red pepper, chopped
1 clove of garlic, minced
2 Tablespoons of coconut oil
freshly ground black pepper
Directions:
In a skillet, heat two Tablespoons of coconut oil on medium heat. Add in black beans and garlic. Cook for 5 minutes. Then add onions, zucchini and red pepper. Cook for another 10-12 minutes. Finally, add prepared brown rice and your favored amount of black pepper; stir until nicely heated (3-5 minutes). Transfer to dinner dish and enjoy!
DAY 3
BREAKFAST:
Antioxidant Smoothie ( makes 2 servings)
Ingredients:
1 cup of raspberries
1 cup of baby spinach leaves
1/2 cup of carrot juice
2 Tablespoons of whole chia seeds
1/4 cup of pomegranate juice
3/4 cup of unsweetened almond milk
1 grated apple
5 ice cubes
Blend and enjoy!
SNACK:
1 buckwheat rice cake with almond butter, half a banana sliced, topped with whole chia seeds (1 teaspoon).
LUNCH:
Fresh Herbs & Citrus Salad
Ingredients
1 cup of Kale, chopped
2 cups of green leaf lettuce, chopped
3 leaves of fresh pesto perpetuo
2 leaves of fresh basil
1/4 cup of sesame seeds
1 grapefruit, peeled and sliced.
1 cup of Kale, chopped
2 cups of green leaf lettuce, chopped
3 leaves of fresh pesto perpetuo
2 leaves of fresh basil
1/4 cup of sesame seeds
1 grapefruit, peeled and sliced.
Wash and prepare vegetables and fruit. Place in large bowl, add grapefruit and fresh herbs. For the dressing, place 2 leaves of fresh basil, chopped, plus 1/4 cup of olive oil and 1/2 lime, juiced, in the bottom of a mortar – crush with pestle. Mix and drizzle over salad. Serve and enjoy!
SNACK:
Second servings of antioxidant smoothie and 10 almonds
Dinner:
Honey Glazed Roasted Vegetables served with quinoa (makes around 4 servings, great for eating cold the next day)
Ingredients:
Honey Glazed Roasted Vegetables served with quinoa (makes around 4 servings, great for eating cold the next day)
Ingredients:
1 1/2 cups of cherry tomatoes
1 cup of small zucchinis and baby squash
1 cup of green beans
Half a red onion, thickly sliced
4 garlic cloves
1/4 cup of honey
1/4 cup of balsamic vinegar
salt & pepper
1 Tbsp of coconut oil (for greasing pan)
Directions:
In a large bowl, add honey, balsamic vinegar, and herbs. Mix together. Add in the vegetables, coating them well with the glaze. For this step, you can use a paint brush if you would like. The important thing is to make sure the veggies are well covered in the honey-glaze. Transfer the vegetables into a greased oven roasting pan. Sprinkle with salt and pepper. Bake uncovered for 40 minutes at 400F.
Broil for 5 minutes. Serve over quinoa and enjoy!
Note: You can skip the glaze and just do roasted vegetables if you’d like to avoid additional sweetener during your detox. I made this recipe using only the balsamic vinegar and it still tasted scrumptious.
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