* A digital bathroom scale. - I already have the weight watcher scale Lyn recommends.
* A basal body temperature thermometer. - I'm going to have to go out and buy one.
* Basic cooking utensils. - I have everything listed.
* A notebook/journal. - check.
Supplements
* Liver detoxifier (or dandelion tea)
*MSM (when my allergies or sinus issues occur.)
* Probiotics - Already started taking after taking the yeast test.
Shopping List for the first three days (Detox)
Dandelion tea
Lemon (for daily lemon water)
Blueberries (1 1/2 cups)
Broccoli (3 heads)
Pear (1 - 2)
Mixed Greens (1 bag)
Carrots (22-25)
Beets (1)
Zucchini (6)
Onion (5)
Garlic (13 cloves)
Ginger (1 large)
Orange for zesting (1 organic)
Apple (3)
Kale (8 cups)
Shiitake Mushrooms (4)
Arugula (1 cup)
Avocado (1)
Butternut Squash (1)
Coconut Milk - not low fat
Canned Coconut Milk - not low fat (1)
Brown Sugar
Low Sodium Chickpeas (1 can)
Pumpkin Seeds
Flax Seeds Whole (2 Cups)
Almonds
Brown Rice
Chicken (1 large breast)
Extra Virgin Olive Oil
Butter
Honey
Cumin
Cinnamon
Nutmeg
Black Pepper
Salt Free Herb Blend
Onion Powder
Turmeric
Cayenne
Sea Salt
Bay Leaf
Poultry Seasoning
On Sunday I did my "Plan" shopping. I had planned to also do the prep/cooking on Sunday but due to not finding a couple of the things I needed and running out of time I did the prep/cooking yesterday.
3 Day Detox Menu
Day One
Flax Granola with Blueberries and Coconut Milk
Carrot Ginger Soup with Sunflower Seeds
Sauteed or Steamed Broccoli drizzled with Orange Oil and Lemon Juice
Mixed Greens with 1/2 medium-sized Pear and a handful of Pumpkin Seeds
Medium sized Apple
Sauteed Kale with Vegetables with Spicy Coco Sauce
Beet and Carrot Salad with Pumpkin Seeds
Day Two
Flax Granola with Blueberries and Coconut Milk
Carrot Ginger Soup with Sunflower Seeds
Mixed Greens with 1/2 diced Apple and 1/4 Avocado
Leftover Broccoli from Day One
1/ Pear with a small handful of Almonds
Leftover Sauteed Kale and Vegetables with 1 Cup of Brown Rice and Pumpkin Seeds
Beet and Carrot Salad with Sunflower Seeds
Day Three
Flax Granola with 1/2 cup Blueberries or 1/2 diced Pear and Coconut Milk
Baby Romaine Lettuce with 1/4 Avocado, Pumpkin Seeds, and Carrots
Spicy Vegetarian Soup with 1/2 cup low-sodium Chickpeas added
10 - 12 raw Almonds (if tested reactive yesterday, replace with 1/2 apple or pear.
2 to 3 oz of Chicken with Italian Herbs and Orange Zest on a bed of Mixed Greens
1 Cup Roasted Italian Winter Vegetables
* First thing I did when I woke up is soak the flax seed. 1 cup whole flax seed, 1/2 cup water. I added a little vanilla extract. I ended up soaking it for nine hours.
* After I cleaned the vegetables I separated them by meal.
* Make Carrot Ginger Soup
Filled pot with water for the Carrot and Ginger Soup.
Roughly chopped vegetables
8 carrots
1 lg. zucchini
3 cloves garlic
1 lg. onion
1 inch of fresh ginger (Next time I'm going to use less)
1/8 tsp cinnamon
1 tsp fresh black peppercorns
Place vegetables in pot and simmer for 20 minutes.
* Make Spicy Coco Sauce
1 onion chopped
3 garlic cloves chopped
1 can coconut milk
1 tsp cinnamon
1 tsp cumin
1 tsp turmeric
1 tsp black pepper
1/2 tsp sea salt
1 heaping tsp of brown sugar
Saute first 7 ingredients. Then add the salt and brown sugar. Reduce heat and simmer for 20 minutes.
* Prepare Roasted Vegetables
Preheat oven 375 degrees
2 heads broccoli, chop into florets.
4 carrots, chopped
1 lg onion, chopped
2 lg zucchini, chopped
5 cloves of garlic
extra virgin olive oil
black pepper
salt free herb blend
Drizzle evoo over vegetables, add black pepper and herb blend. Mix to coat well. Place on baking dish and bake for 20 to 25 minutes.
* Blend Carrot Ginger Soup
Place the cooked vegetables into the blender and with the liquid fill blender half way. Blend until smooth. Add additional salt free seasoning to taste.
* Prepare Spicy Vegetable Soup ( you can substitute with a Cream of Broccoli Soup. I choose this one because it seemed easier to prepare since I had most of the ingredients on hand.)
1 onion, chopped
4 cloves garlic, chopped
1 tbsp poultry seasoning
1 tsp cinnamon
1 tbsp fresh chopped ginger
1 cup Spicy Coco Sauce
1 tsp honey
2 quarts water
1 bunch kale
1 butternut squash, chopped
3 zucchini, chopped
3 carrots, chopped
1 head, broccoli, chopped
1 can (15 oz) can of chick peas
1 bay leaf
Saute onion, garlic, poultry seasoning, cinnamon, ginger, spicy coco sauce, and honey. Add water and vegetables and simmer for 30 minutes. Add the bay leaf the last five minutes. Remove before eating. You can enjoy it as is or puree it.
Since the Carrot Ginger Soup is pureed I'm not going to puree this one.
* Make Orange Oil
Zest 1 organic orange and place in 1/2 cup extra virgin olive oil.
* Carrot Beet Salad
4 carrots
1 small beet
Grate (large grate)
Do not mix the carrots and the beets until ready to serve. Store in separate containers.
* Chop Vegetables for...
broccoli for day 1 and 2 lunch
kale and shiitake mushrooms for day 1 and 2 dinner
* Flax Seed Granola
I took the soaked flax seed and baked it at 275 degrees for 1 hour.
The only thing that I didn't make ahead was the chicken for day 3, and the brown rice for day 2 dinner.
I highly recommend reading the book. This is just an outline of how I prepped the food for the first three days. There are several other important facts in the book you'll need to know to achieve success with "The Plan". The Plan By Recitas, Lyn-genet (Google Affiliate Ad)
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