Daily detox menu - nutrition detox

In this lesson, we will provide you with an example of a full-day detox menu, including breakfast, lunch and dinner, which you can easily implement.

Breakfasts in this type of diet are usually liquid, mainly in the form of fruit smoothies, but they are very nutritious. Lunches are satisfying and are composed of healthy foods that will not cause weight gain, while dinners are light so as not to interfere with a good night's rest.

If you wish to modify the proposed menu and substitute an ingredient, be sure to consider its nutritional value and the calories it provides.

Detox Breakfast

Berry smoothie:

• In a blender, add 1 cup of vegetable milk of your choice.

• Add 1 cup of sloes, fresh or frozen.

• Add 1 cup of strawberries, also fresh or frozen.

• If you prefer, add ½ cup fresh or frozen blackberries.

• For flavor, stir in 1 teaspoon vanilla.

• Add 2 tablespoons of vegetable protein powder.

• Blend all ingredients, let cool and enjoy your berry smoothie.

Sloe and chocolate smoothie:

• Reserve two handfuls of sloes.

• Reserve spinach in the same proportion as the sloes.

• Place both ingredients in a blender.

• Add 2 tablespoons of cocoa of your choice.

• Stir in 4 tablespoons almond butter.

• Add 1 cup coconut milk and 1 cup coconut water.

• Add 2 tablespoons of vegetable protein powder.

• Add cinnamon and stevia to taste.

• Blend everything together, let cool and enjoy your sloe chocolate smoothie.

Detox Meal

Tuna and lettuce salad:

• In a bowl, place 2 cans of tuna in olive oil, removing excess oil.

• Slice 1 red onion and add it to the bowl with the tuna.

• Slice 4 celery stalks.

• Add ½ cup capers to the bowl.

• Stir in 4 tablespoons mustard and 2 tablespoons miso to taste.

• Add ½ cup almond milk.

• Season with salt and pepper to taste.

• Mix all ingredients in the bowl.

• Place washed lettuce leaves on a plate and serve the mixture on top.

Detox Dinners

Quinoa salad with roasted vegetables:

• In a bowl, place 2 cups of quinoa.

• Add 4 cups of water and set aside.

• Cut 4 small zucchini and place in a bowl.

• Cut 2 medium carrots and add them to the bowl.

• Cut 2 red onions and add them as well.

• Add 4 small pumpkins previously cut.

• Drizzle a little olive oil over the vegetables.

• Add the juice of 2 lemons.

• Preheat the oven to 180 degrees for 3 minutes.

• Lower the temperature to 150 degrees until the vegetables are cooked.

• Boil the water with the quinoa for 15 minutes over low heat once it comes to a boil.

• Serve the quinoa with the roasted vegetables and enjoy.

Curried chicken salad wrapped in lettuce leaves:

• Separate 4 chicken breasts, grilling or boiling them.

• Once cool, shred the breasts and set aside.

• In a blender, mix 2/3 cup coconut cream with a little apple cider vinegar.

• Add 6 teaspoons of curry and mix well to make the sauce.

• Slice 2 green apples to taste.

• Cut 4 bunches of scallions and add them to the mixture.

• Combine apples, scallions and shredded chicken.

• Prepare a plate with lettuce leaves and serve the chicken and sauce mixture on top.

• Season with salt and pepper to taste and enjoy this delicious dish.