• In creating this menu, I tried to keep it simple (usually the way I eat anyways), easy for beginners, and assumed that you are not owners of dehydrators and juicers. You will need a mixer/blender though!
• Personally I like variation and spend a lot of money on different food, so I’m not eating the same menu over and over. If you are on a budget, feel free to simply repeat your favorite dishes.
• Allergic to nuts? Be careful here…
• Please share your photos – would love to see your creations, variations, & suggestions.
• Eat every 3-3.5 hours. If you feel that the portions are too small, just make more. You want to make sure you’re getting enough calories so your metabolism doesn’t slow down.
• Drink 8 glasses of water throughout the day.
• Let’s rock & roll!

DAY 1: MONDAY, MARCH 18^th

Pre-Breakfast: Warm water with fresh lemon juice

Breakfast: Sweet Green Smoothie

What do you need? 1 banana, one big handful of spinach, 1 teaspoon bee pollen, 1 tablespoon flaxseeds, and a little less than 1 cup water (2dl)

How do you make it? Mix all ingredients in a blender and serve in glass with a festive colored straw

*If you cannot make it to lunch on this smoothie, either make more of the smoothie (adding primarily spinach) or have a fruit about 30-60 minutes after (so it’s fully digested).

Lunch: Red Cabbage Salad

What do you need? ¼ of red cabbage head (or more if hungry), 1/2 grapefruit, cold pressed olive oil, 1 small pack of raisins, Celtic sea salt or Himalayan salt, and pepper.

How do you make it? Cut up cabbage and grapefruit, sprinkle olive oil, salt and pepper on top, add the raisins, and mix. Lunch is served!

Afternoon Snack: Dried Fruit

Options include: Mango, pineapple, peaches, pears, apricots, or apples

*Look for organic products without added sugar

Dinner: Swiss Chard Leaf Wraps

What do you need? 2 large Swiss Chard leaves (large lettuce leaves are another option), 1 ripe avocado, 1 teaspoon fresh lime juice, 1 bell pepper (any color of your choice), 1 tomato, 1 raw corn, Celtic sea salt or Himalayan salt, and pepper.

How do you make it?

1. Chop up the bell pepper and tomato. Combine in bowl.
2. Cut the corn along each side, so the corn puffs fall off – combine with the chopped tomatoes and bell pepper. (Yes, raw. They give a sweet and crunchy taste).
3. Cut avocado in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado and add lime juice. Season with salt & pepper. (Voila guacamole!)
4. Lay out a lettuce wrap and add all the prepared ingredients. Fold the sides in and then the tops. You’re done. Easy. Enjoy.