WEEK 3 - DETOX MENU

Photo credit: eatoutwell.com

WEEK 3 of DETOX MENU IDEAS

for Singles, Couples and Families

 
* Bold indicates recipe can be found on this blog.
* Note the use of leftovers for meals the following day. Cook accordingly!
* Snacks between meals are kept simple:
1- Fresh fruit with or without Nut Butter (Almond, Cashew or Sunflower butters with no added sugar)
2- Fresh cut (raw) vegetables: (Broccoli, Cauliflower, Carrots, Celery, Zucchini, Jicama, Cherry Tomatoes, Avocado, etc &  Paleo Ranch Dip (optional)
3- Seltzer water with a splash of real fruit juice (pomegranate, grape, apple, lemon, lime, pineapple, etc)

Day 15
B'fast:
Cinnamon Nut Granola with fruit and Nut milk or Organic Coconut Milk (from a can)
Leftover Grilled Turkey Sliders
Organic Coffee or Tea with Organic Coconut Cream (See recipe for Dairy-free Creamer)

Lunch:
Leftover Grilled food: Uncured Beef or Turkey Hot dogs, Zucchini & Sweet Peppers

Dinner: 
German Hamburger Soup
Baked Sweet Potato with Ghee, Sea Salt and Pepper

Sautéed Green Beans in Coconut oil with Sea Salt & Pepper

Day 16
B'fast:
Poached Eggs (4-5 pastured eggs per average adult)
Leftover Baked Sweet Potato, sliced & fried in Ghee
Organic Coffee or Tea with Organic Coconut Cream (optional)

Lunch:
Leftover German Hamburger Soup & Sautéed Green Beans

Dinner:
Chicken Fajita Stir Fry

Riced Cauliflower

Day 17
B'fast:
Omelet (4-5 pastured eggs per average adult) with cubed, uncured Ham & diced Red Pepper
Organic Coffee or Tea with Organic Coconut Cream (optional)

Lunch:
Leftover Chicken Fajita Stir Fry with Riced Cauliflower


Dinner:
Herb Roasted Pork Tenderloin
Roasted Acorn Squash with Ghee, Sea Salt & Pepper

Brussels Sprouts sautéed in Coconut oil with Uncured 'Naked' Bacon

Day 18
B'fast:
Paleo Porridge with berries and Nut milk or Organic Coconut Milk (from a can)
Homemade Sausage Patties (Pork, Chicken or Turkey)
Organic Coffee or Tea with Organic Coconut Cream (optional)

Lunch:
Leftover Herb Roasted Pork Tenderloin with Acorn Squash and Brussels Sprouts

Dinner:
Grilled Flank Steak
Carrots & Parsnips with Thyme

Salad of  Organic Mixed Greens with Organic Tomatoes, Pecans & Homemade Vinaigrette

Day 19
B'fast:
Scrambled Eggs with crumbled leftover Sausage (4-5 pastured eggs per average adult)
Organic Coffee or Tea with Organic Coconut Cream (optional)

Lunch:
Leftover Flank Steak with Organic Salad, Carrots & Parsnips with Thyme

Dinner:
Balsamic Braised Chicken Breasts
Smashed Potatoes
Zucchini & Carrot Noodles

 
Day 20
B'fast:
Cinnamon Nut Granola with berries and Nut milk or Organic Coconut Milk (from a can)
Leftover Flank Steak
Organic Coffee or Tea with Organic Coconut Cream (optional)

Lunch:
Leftover Balsamic Braised Chicken Breasts with Smashed Potatoes, Zucchini & Carrot Noodles 

Dinner:
Herb Roasted Chicken Thighs
Organic Baby Mixed Greens with Apple, Toasted Pecans and Cranberry Vinaigrette

Steamed Cauliflower with Ghee, Sea Salt & Pepper
 
Day 21
B'fast: 
Thinly sliced Breakfast Pork Chops browned in a cast iron skillet over medium heat
Apple slices with Almond, Sunflower or Cashew Butter
Organic Coffee or Tea with Organic Coconut Cream (optional)

Lunch:
Leftover Herb Roasted Chicken Thighs, Salad of Mixed Greens with Apple, Pecans and Cranberry Vinaigrette & Steamed Cauliflower

Dinner: 
Shepherd's Pie

Menu created and family tested by w.lynne
Taste.  Enjoy.  Share.