Daily menu

In this lesson we will give you an example of a detox day menu (breakfast, lunch and dinner), which you can implement.

The breakfasts in this diet are usually liquid, mostly fruit smoothies, but they are highly nutritious. Lunch dishes are satiating but made up of healthy foods that will not cause an increase in body weight, while dinners are usually light because they are close to sleep time.

If you wish to adapt the menu provided, and substitute any ingredient, take into account the nutritional value and the number of calories. Detox Breakfast

Berry smoothie:

• Add 1 cup of vegetable milk to the blender, you can choose the one you like.

• Add 1 cup of fresh or frozen sloes.

• Add 1 cup of fresh or frozen strawberries.

• Add 1/2 cup of fresh or frozen blackberries, if desired.

• For taste, add 1 teaspoon vanilla.

• Add 2 tablespoons of vegetable protein powder.

• Blend everything together, let cool and drink your berry smoothie.

Sloe and chocolate smoothie:

• Separate two handfuls of sloes.

• Separate spinach proportional to the amount of sloes.

• Place both ingredients in a blender.

• Add 2 tablespoons of cocoa in any form you like.

• Add 4 tablespoons of butter, preferably almond butter.

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

• Add 2 tablespoons of vegetable protein powder.

• Add cinnamon to taste.

• Add stevia to taste.

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

Detox meal: Tuna and lettuce salad. Pour 2 cans of tuna in olive oil into a bowl, removing as much excess oil as possible:

• Slice 1 red onion.

• Add it to the bowl with tuna.

• Slice 4 celery stalks.

• Set aside ½ cup capers.

• Add both ingredients to the bowl with tuna and onion.

• Add 4 tablespoons mustard.

• Add 2 tablespoons miso to taste.

• Add ½ cup of milk, preferably almond milk.

• Season with salt and pepper.

• Mix all the ingredients in the bowl.

• Place previously washed lettuce leaves on a plate.

• Serve the mixture over the lettuce.

Detox dinners: Quinoa salad with roasted vegetables:

• Place 2 cups of quinoa in a bowl.

• Pour 4 cups of water and separate.

• Cut 4 small zucchini and place in a bowl.

• Cut 2 medium carrots.

• Add to the bowl with the zucchini.

• Cut 2 red onions.

• Add to the rest.

• Add 4 small pumpkins previously cut.

• Add a little olive oil over the bowl with vegetables.

• Add juice of 2 lemons.

• Preheat the oven for 3 minutes at 180 degrees.

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

• Bring the water with the 2 cups of quinoa to a boil.