Breakfast: 1 cup of steel-cut or Irish oats (measured after cooking), topped with 2 tablespoons chopped walnuts and 1 cup of fresh or frozen berries.
Snack: ½ cup plain nonfat yogurt mixed with ½ of a banana, sliced, and 2 tablespoons Grape-Nuts or other high-fiber cereal.
Lunch: Washed baby spinach leaves (or other dark green salad greens) topped with 4 ounces of grilled chicken, 8-10 sliced red grapes, sliced red onion and 2 tablespoons slivered almonds. Dress salad with fresh lemon juice and 2 teaspoons olive oil. Serve with ½ of a 6-inch whole-wheat pita pocket.
Snack: Sliced green apple with 1 ounce of cheddar cheese.
Dinner: Bake a 5-ounce piece of cod or tilapia (or other white flaky fish). Place fish in a baking dish, top 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.
145 grams of carbohydrates
108 grams of protein
57 grams of fat
31 grams of fiber
41 grams of sugar
784 mg of sodium
665 mg of calcium
Breakfast: In a nonstick skillet coated with cooking spray, make a 3-egg-white omelet filled with 2 tablespoons grated parmesan cheese and ½ cup of sliced tomatoes and onions (or other vegetable of choice). Serve omelet with a navel orange or half a grapefruit.
Snack: 1 slice of whole-grain bread topped with 1 tablespoon all-natural peanut butter or almond butter.
Lunch: 5-ounce salmon fillet grilled or poached (can purchase canned salmon if easier) served over a bed of baby arugula (or other dark green lettuce) and topped with ½ cup of chickpeas (or garbanzo beans), fresh lemon juice and 1 teaspoon olive oil.
Snack: ½ cup 1% cottage cheese (calcium-fortified if available) topped with ½ cup of fresh or frozen berries.
Dinner: Broil a lean 4-ounce ground sirloin burger (or lean ground turkey 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.
118 grams of carbohydrates
122 grams of protein
60 grams of fat
26 grams of fiber
34 grams of sugar
2,100 mg of sodium
821 mg of calcium
Breakfast: Combine 1 cup of plain nonfat yogurt (look for Greek yogurt if available), 2 tablespoons flax seeds, 1 cup of fresh or frozen berries and 2 tablespoons Grape-Nuts or other 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, 2 slices of part-skim mozzarella cheese, 1 teaspoon Dijon mustard and 1 romaine lettuce leaf. Wrap up and enjoy with a bag of fresh green or purple grapes (about 15-20 grapes).
Snack: 1 cup of skim or soy milk and 1 ounce of raw almonds (about 20 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, thawed corn niblets, 1 diced plum tomato, ¼ cup black beans, topped with a pinch of sea salt and pepper.
For more information: http://life.gaiam.com/article/3-day-clean-food-detox-plan