Detox Challenge Day Three Meal Plan

By Rachel Zachar, Contributing Writer on Thursday, May 14, 2015

Today is the last day of of the detox challenge. Cook up these delicious recipes and set yourself up for better eating all year long.

You've made it to the finish line!

We hope you’ll save these recipes for some healthy eating inspiration next time you need to come up with a meal or snack idea. Feel free to repeat this detox menu anytime you’re feeling a little rundown, like after travel, or perhaps around the holidays when we all tend to overindulge.

BREAKFAST

1 glass Garden of Life Perfect Food RAW Organic

1 glass filtered water

Avocado Toast

• 1 slice whole grain bread
• 1/2 avocado
• 1/2 tsp fresh lemon juice
• Red pepper flakes to taste

Toast the bread. Smash the avocado with the lemon juice. Spread it on the toast. Sprinkle pepper on top and enjoy.

SNACK ONE

1 cup Yogi Berry DeTox Tea

1 glass filtered water

Super Chocolate Smoothie

• 1 cup almond or soy milk
• 1 serving Now Foods Pea Protein, Dutch Chocolate
• 1 serving Barlean’s Chocolate Greens
• 1 tbsp Wild Friends Chocolate Sunflower Almond Butter

Combine all ingredients in blender and puree until smooth. Serve immediately.

LUNCH

1 glass filtered water

Thai Salad

• 1/4 head of green cabbage, shredded
• 1 carrot, grated
• 1/2 red onion, thinly sliced
• 1 cucumber, thinly chopped
• 1 ripe pear, chopped
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp Bragg Liquid Aminos
• 1 tbsp Hain Sesame Oil
• Salt and black pepper to taste

In a large bowl, whisk together garlic, lemon juice, Bragg Liquid Aminos and sesame oil. Add all fruits and vegetables and toss to combine.

SNACK TWO

1 Quest Nutrition Bar

1 cup Yogi Berry DeTox Tea

1 glass filtered water

DINNER

1 glass filtered water

Veggie-Packed Tomato Soup (serves four)

• 4 large, ripe tomatoes, seeded quartered
• 1 large carrot, chopped
• 1 large leek (bulb only), chopped
• 2 celery stalks, chopped
• 4 cups water or vegetable stock
• 1 garlic clove, minced
• 1 tbsp Now Foods Extra Virgin Olive Oil
• 1 tbsp fresh thyme
• 1 bay leaf
• 1 tsp tomato paste
• Salt and crushed red pepper flakes to taste

Warm the oil over medium heat in a large pot. Add carrot, leek and celery and cook until softened, about 10 minutes. Add the tomatoes and garlic and cook for an additional 5 to 10 minutes to break down tomatoes. Add spices, tomato paste and stock and bring to a boil. Reduce heat a simmer and cook for 15 minutes. Remove the bay leaf and blend with an immersion blender or in a regular blender. Serve immediately with whole grain bread.

DESSERT

1 serving Eden Foods Dried Montmorency Cherries

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