Now, you are at your next step towards your successful detox journey. If you have read the prior article “Detox Basics – Right Mindset“, we assume you already set yourself up with the proper motivation. In this article, we will move forward to the right plan you need to have to achieve that healthy and fit body.
A healthy and fit body is what everybody wants. With that, a lot of us are engaging into diet programs and plan to achieve our ideal body. But the question is, with all those diet plans and programs, which is the right one?
A super clean eating plan can do wonders to our body, mind and soul. Below is a simple three-day detox diet meal plan which is free of caffeine, alcohol, refined sugar and carbohydrates and sugar substitutes. Give this nutritional detoxification program a try even for just a couple of days and you’ll notice you will look and feel younger.
It would be best if you could follow this detox program for at least 3 days, but ideally try it for 5 days. You will feel the positive effects usually within the first few days. Your body will thanking you as you provide it with only the proper foods and liquids that our body requires, not all the extra “junk” food most people eat. Alright, let’s get started!
Breakfast: 1 cup of steel-cut or Irish oats topped with 2 tablespoons chopped walnuts and 1 cup of fresh berries.
Snack: ½ cup Greek yogurt mixed with ½ of a bananaand 2 tablespoons of high-fiber cereal.
Lunch: Washed baby spinach leaves topped with 4 ounces of grilled chicken, red grapes, red onion and 2 tablespoons slivered almonds. Garnish salad with fresh lemon juice and 2 teaspoons olive oil.
Snack: Sliced green apple and a glass of water (preferably alkaline water).
Dinner: Bake a 5-ounce piece of cod or tilapia. Season fish with 2 teaspoons olive oil, fresh lemon juice and a pinch of sea salt and pepper. Bake at 375 for 10-12 minutes, or until cooked through; serve with ½ cup brown rice and steamed broccoli.
Breakfast: In a skillet coated with cooking spray, make a 3-egg-white omelet filled with ½ cup of sliced tomatoes and onions. Serve omelet with a navel orange.
Snack: 1 slice of whole-grain bread topped with 1 tablespoon all-natural peanut butter.
Lunch: 5-ounce salmon fillet grilled or poached served over dark green lettuce and topped with ½ cup of chickpeas, fresh lemon juice and 1 teaspoon olive oil.
Snack: ½ cup 1% cottage cheesetopped with ½ cup of fresh or frozen berries.
Dinner: Broil a lean 4-ounce ground sirloin burger and serve it on a whole-wheat English muffin topped with sautéed mushrooms and onions. Serve burger with a large mixed green salad dressed with balsamic vinegar and 1 teaspoon olive oil.
Breakfast: Combine 1 cup of Greek yogurt, 2 tablespoons flax seeds, 1 cup of fresh or frozen berries and 2 tablespoons high-fiber breakfast cereal.
Snack: 1 hard-boiled egg and a handful of baby carrots.
Lunch: Top a 6-inch whole-wheat tortilla with ¼ of a sliced avocado, 2 slices of tomato, 1 teaspoon Dijon mustard and 1 romaine lettuce leaf. Wrap up and enjoy with a bag of fresh green or purple grapes.
Snack: 1 cup of skim or soy milk and 1 ounce of raw almonds.
Dinner: Bake a 5-ounce boneless skinless chicken breast with fresh lemon juice, 2 teaspoons of olive oil and 1 tablespoon of capers or sliced green olives (in oven-proof baking dish at 375 degrees for about 20 minutes — or until cooked through). Serve chicken with a corn salad comprised of 1 cup of frozen or fresh corn niblets, 1 diced plum tomato, ¼ cup black beans, topped with a pinch of sea salt and pepper.
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