SUGGESTED MENU FOR THE DETOX PLAN

• Punctuality at meal time: Breakfast between 6:00 a.m. – 7:30 a.m. Mid-
morning between 9am – 9:30am. Lunch, between 12:30 a.m. and 2:00 a.m.
Mid-afternoon between 4:00 a.m. – 4:30 a.m. Dinner, no later than 8:00 a.m.
• Eat better, don't eat less: eat real food. Don't skip meals and don't obsess
over the scale.
• Cleansing foods: vegetables such as cauliflower, broccoli. watercress,
artichokes, parsley and celery. Blue fish (tuna, sardine, horse mackerel,
bonito, sawfish, dogfish, salmon) helps the cardiovascular system and virgin
olive oil helps reduce cholesterol and blood sugar.
• To carry out the plan in the most correct way, it is recommended to follow
these habits:
V Eat 5 meals a day.
V Set eating times.
V Drink 2 liters of water a day.
V Avoid sugary soft drinks and alcoholic beverages.
V Replace sugar with sweeteners such as: cinnamon and stevia
V Take cleansing foods.
• Cook food in the oven, boiled or grilled.

MONDAY

Green juice

BREAKFAST : Bowl with two chopped fruits, rolled oats, almond or coconut
vegetable drink, chia seeds and a handful of almonds or Brazil nuts. Unsweetened
tea.

LUNCH: Spinach salad, carrot, chard, tomato, red pepper, avocado, grilled fish
fillet, cooked sweet potato.

DINNER: Vegetable cream

TUESDAY

Green juice

BREAKFAST : cooked green banana, low-fat cheese, chopped tomato, onion,

paprika, parsley in olive oil. Tea

LUNCH : 1 roasted chicken breast, carrot salad, beetroot, tomato, onion, paprika,
and cilantro, avocado, cooked ahuyama.

DINNER : Tuna in water with lemon and chopped tomato, onion, paprika, spinach
and whole wheat toast

WEDNESDAY

Green juice

BREAKFAST : Oatmeal pancakes, boiled egg, avocado, tea

LUNCH : salpicón of dogfish or bonito, variety of lettuce, carrot, tomato and

cucumber, avocado, roasted banana.

DINNER: Wok or sautéed vegetables: spinach, carrot, mushrooms, red pepper,

celery, and pieces of chicken breast.

THURSDAY

Green juice

BREAKFAST: Oat flakes cooked in almond milk, a fruit, a handful of nuts

LUNCH: "Vegan Bowl": 1/2 cup of brown rice or quinoa, 1 cup of cooked chickpeas
(can be changed for beans or lentils), 1 cup of chopped tomato, onion, kale, red
cabbage, carrot + juice of lemon and 1 tbsp of olive oil.

DINNER: An omelet with two eggs, spinach, mushrooms, tomato, paprika

 v7 SAoz
FRIDAY

Green juice

BREAKFAST: 1 medium arepa of quinoa flour or oats reinforced with chia and
flaxseed seeds, low-fat cheese, avocado and an omelette. Tea.

LUNCH: grilled fish, steamed vegetables: carrot, asparagus, zucchini, broccoli,

avocado and roasted banana.

DINNER : Salad: 1 cup of romaine lettuce, 1 diced tomato, sautéed chicken breast
cut into cubes, 1 tbsp of Parmesan cheese. Dressing: 1 tbsp olive oil, 1 tsp
balsamic vinegar, 1 pinch of salt and pepper to taste.

SATURDAY

Green juice

BREAKFAST : Artisanal granola: 1/2 cup, natural Greek yogurt, chia and flaxseed
seeds, 1 fruit

LUNCH : Brown rice, roasted fish fillet, mix of lettuce, tomato, onion, julienned
carrot, paprika and cucumber.

FOOD : Chickpea soup with chicken

SUNDAY

Green juice

BREAKFAST : 2 whole wheat toasts, with mashed avocado, tuna with lemon and
chopped tomato, onion and red pepper.

LUNCH: Lentil burgers, spinach rice and carrot salad, purple cabbage, tomato,
paprika.
DINNER : whole wheat pasta with vegetables and shredded chicken.
MID-MORNING SNACK:

• Choose 1 fruit of your choice: it should be a different one, preferably every

day. The portion: if it is whole: 1 unit (ex: 1 apple, 1 pear, 1 tangerine), if it is
chopped: 1 cup (ex: 1 cup of pineapple, melon or papaya)
• A suggested smoothie

MID-AFTERNOON SNACK :

• A handful of nuts (almonds, Brazil nuts, pistachios)

• chia pudding
• Puffed Rice Toast with Peanut Butter
• A suggested infusion smoothie

NOTE : These are just some general examples so you can get an idea of the plan
to follow.