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7-Day Sugar-Free Detox Shopping List

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HERE IS YOUR SUGAR DETOX SHOPPING LIST BY RECIPES. IF YOU WANT TO PICK AND CHOOSE WHICH RECIPES TO CREATE HERE’S YOUR HANDY LIST. RECIPES ARE CATEGORIZED BY BREAKFAST, LUNCH, AND DINNER. RECIPES THAT ARE SPECIFIC TO MEAL PLAN 2 – VEGETARIAN ARE ALSO LABELED. 

Breakfast

Egg Omelette with Avocado Slices

Serves 1

3 eggs
3/4 cup spinach
diced tomatoes
Sliced avocado (approximately 1/4 of
an avocado)
salt and pepper (to taste)

Super Healthy Green Smoothie

serves 2

2 cups romaine lettuce
1.5 stalks celery
1/2 cucumber
1 avocado
1.5 carrots
1 orange
1/4 cup parsley
6-10 ounces water (Depending on how thick you want it)

optional:
two heaping tablespoons (2 scoops) Further Food Collagen
beets, berries, soaked pumpkin seeds
1 teaspoon moringa

plus 1-2 hardboiled eggs

Coconut Chocolate Almond Chia Pudding 

serves 1

1 cup unsweetened vanilla almond milk
4 tablespoons chia seeds
1 tablespoon raw cacao powder
2 tablespoons unsweetened shredded coconut
½ banana
1 teaspoon dried unsweetened goji berries (or other berry of choice)
1 scoop Further Food Collagen Protein Peptides (optional)

Anti-Inflammatory Superfood Turmeric Berry Smoothie

serves 2

1 Banana
1 1/2 cup mixed berries (blueberries, strawberries, raspberries)
1 handful of greens (spinach, kale, etc)
1/2 cup liquid of choice (water, coconut or almond milk)
Optional toppings: Fruit, Chia Seeds, Hemp Seeds, Coconut, Granola
optional: add 1/2 avocado

 

Sweet Potato Hash Scramble (meal plan 2: omit sausage)

serves 1

1/2  tablespoon extra virgin olive oil
1 medium sweet potato (skin on, diced into cubes)
1 pre-cooked organic chicken sausage (diced)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon freshly ground garlic sea salt*
2 eggs
Optional garnish – 1/2 avocado sliced or dash hot sauce or spoonful salsa or small handful shredded cheese of your choice

Quick and Easy Banana Oat Pancakes in a Blender

serves 2

2 eggs
1 banana
100ml of milk (I used oat milk)
½ cup of oats (4 heaped tablespoons or 60g), (rolled oats, Scottish porridge oats)
2 tablespoons of golden linseed
1 teaspoon of baking powder
1 teaspoon of vanilla extract
pinch of salt
1-2 tablespoons of cacao nibs (optional)
To serve: peanut butter, strawberries, and cacao nibs

Chocolate Collagen Protein Power Smoothie

serves 1

1 banana (frozen)
1 cup almond milk (or milk of choice)
1 tablespoon chia seeds
1 tablespoon almond nut butter (or any nut or seed butter of choice)
1 tablespoon cacao powder
1 teaspoon cinnamon
1 heaping tablespoon (1 scoop) Further Food Collagen

Mushroom, Spinach and Tomato Frittata

serves 8

8 large eggs
1/2 cup diced tomato
3 handfuls of baby spinach
4 mushrooms sliced
Coconut oil spray
1/4 teaspoon salt
Dash of fresh ground pepper
1 tablespoon nutritional yeast (optional)

 

SNACKS

No-Bake Almond Butter Protein Bars

serves 8

1 cup of raw creamy almond butter
3 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
1 scoop of Further Food collagen peptides
1/2 tablespoon cinnamon
1 tablespoon flax seeds
1 tablespoon chia seeds
2 tablespoons unsweetened coconut flakes
1/2 cup chopped almonds

Vegan and Gluten-Free Squash Hummus Dip

serves 6

2 15 oz cans garbanzo beans, liquid reserved
1 lb squash, cubed, peeled and seeded (here I used butternut squash)
1 lemon, juiced
1-2 garlic cloves, peeled
2 tablespoons cumin powder
1 tablespoon tahini
1 tablespoon olive oil
Salt & pepper, to taste

3 Ingredient No Sugar Added Chocolate Bark

serves 7

1/2 cup coconut oil measured solid, melted
1/3 cup cacao powder
1 teaspoon vanilla extract
2 tablespoon MCT oil (optional)
Optional Toppings:
chia seeds, cacao, cashews, grain free granola, blueberries

Cinnamon Spiced Orange Slices

serves 2

2 medium oranges (navel, or caracas are nice varieties)
1 teaspoon cinnamon

3-Ingredient Mango Sorbet

serves 10

1 lb frozen mango
2 lemons, squeezed
1 cup unsweetened non dairy milk (here cashew milk)
2 scoops Further Food Collagen Peptides (optional)

Two Ingredient Anti-Inflammatory Turmeric Tea 

serves 1

1 ½ cups boiling water
1 teaspoon Daily Turmeric Tonic
1 tablespoon coconut cream (or coconut milk) (optional)
½ teaspoon of raw honey (optional)

 Strawberry Coconut Nice Cream (V)

serves 2

1 cup of frozen organic strawberries
2 tablespoons of creamed coconut (or coconut butter)
1 scoop of Further Food Collagen Peptides
Optional: Top with unsweetened shredded coconut

Kale Chips

serves 3

1 5 ounce bag organic kale
1/2 teaspoon pink himalayan salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon organic garlic powder
1/2 teaspoon dehydrated minced onions
coconut oil spray

Mocktails

serves 3

Fruit Infused Ice Cubes
raspberries
red currants
pomegranate arils
rosemary
filtered water

Pomegranate Blackberry Cocktail
(Makes 1 serving)
3/4 cup sparkling water
1/3 cup pomegranate juice
pomegranate arils
fresh blackberries
ice cubes

Orange Pomegranate Cocktail
(Makes 1 serving)
3/4 cup sparkling water
1/3 cup freshly squeezed orange juice
orange slices
pomegranate arils
ice cubes

Raspberry Red Currant Cocktail
(Makes 1 serving)
1 cup sparkling water
fresh raspberries
fresh red currants
ice cubes

Golden Milk (aka Turmeric Latte)

serves 1

1 cup coconut milk or whole milk/non-dairy milk of choice
1 teaspoon Daily Turmeric Tonic
1 tablespoon sweetener of choice

plus, 1 cup of nuts, 1 cup edamame, and 1/2 cup of fresh blueberries and raspberries

Lunch

Anti-Inflammatory Carrot Lentil Turmeric Soup

serves 8

1 tablespoon coconut oil (or olive oil)
1 large onion, minced

3 carrots, peeled and chopped into 1″ chunks
1 sweet potato, peeled and chopped into 1″ chunks
4 teaspoons Daily Turmeric Tonic
1/2 teaspoon cayenne pepper
1 cup red lentils
6 cups vegetable broth
juice from 1/2 lemon

Optional Toppings

chives
parsley
pumpkin seeds

3 Ingredient Massaged Kale, Avocado Salad

1 bunch kale
½ of a ripe avocado
¼ cup lemon juice
salt and pepper to taste
Optional toppings: slivered almonds, sliced apple, sliced fennel, carrot ribbons etc.

Quick and Easy Salad Protein Bowl 

*ingredients vary

Roasted Veggie Quinoa Salad with Sweet Pomegranate Vinaigrette

serves 4

1 medium butternut squash (diced)
2 cups of brussel sprouts  (washed & sliced in half)
1 cup red quinoa
2 tablespoons extra virgin olive oil
2 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 tablespoon lemon juice

Dressing:
1/2 cup pomegranate juice (bottled or fresh)
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
salt and pepper to taste

Dinner (Meal Plan 1)

 Paleo Fried Chicken Meatballs

serves 4

MEATBALLS:
1 1/2 pounds ground chicken
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil

COATING:
3 tablespoons tapioca starch
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon coarse (granulated) garlic powder
1/4 teaspoon coarse (granulated) onion powder
pinch dried marjoram
pinch ground cayenne pepper
pinch ground cloves

GREENS:
1 bunch collard greens (about 1 pound)
1/2 cup water
2 teaspoons extra-virgin olive oil
1 clove garlic
1/4 teaspoon salt
pinch ground black pepper

plus, 1 spaghetti squash or 1 large zucchini

Turkey Tacos

serves 4

2 tablespoons ghee
1 pound ground turkey
3 cups thinly slices bell peppers
3 cups thinly sliced onions
3 garlic cloves, minced
8 large lettuce, kale, or collard leaves
1⁄2 cup chopped fresh cilantro
1 tablespoon taco seasoning
Salsa and/or guacamole to taste

Anti-Inflammatory Lentil-Carrot Soup 

serves 8

Soup
1 tablespoon coconut oil (or olive oil)
1 large onion, minced

3 carrots, peeled and chopped into 1″ chunks
1 sweet potato, peeled and chopped into 1″ chunks
4 teaspoons Daily Turmeric Tonic
1/2 teaspoon cayenne pepper
1 cup red lentils
6 cups vegetable broth
juice from 1/2 lemon

Optional Toppings

chives
parsley
pumpkin seeds

Colorful Broccoli, Mushroom Chicken Stir-fry with Wild Rice

serves 4

2 tablespoons sesame oil
1 pound chicken breast (cubed)
4 tablespoons gluten-free tamari
1 ½ cups broccoli florets
½ cup shiitake mushrooms (chopped into cubes)
1 small red bell pepper (chopped into cubes)
1 garlic clove (minced)
1 tablespoon chives (thinly sliced)
1 cup wild rice, quinoa or cauliflower rice

Spinach and Feta Turkey Burgers

serves 4

1 pound turkey (or bison)
1 egg beaten
1 cup crumbled feta cheese
3 cups frozen spinach, defrosted
Spices of your choice: paprika, oregano, cayenne pepper, salt, pepper
Olive oil or your choice of cooking oil

Dairy-Free Mushroom Soup

serves 6

2 tablespoons salted butter or olive oil, or mixture of both
½ pound crimini mushrooms (chopped)
2 shallots (chopped)
2 cloves garlic (chopped)
⅛ cup sherry cooking wine (optional)
2½ cups vegetable broth or water
2 teaspoons salt
½ teaspoon pepper
1 teaspoon dried or fresh thyme
½ cup of almond milk

Creamy Garlic Spaghetti Squash Casserole

serves 6

1 medium spaghetti squash
4 cups broccoli florets
1 pound sausage (spicy Italian or Chorizo are excellent choices)
2 cups mushrooms – diced
2 tablespoons minced garlic
16 ounces coconut milk
1/4 cup arrowroot flour
Salt and pepper

Pecan Crusted Salmon 

serves 2

Salmon
3/4-1 pound wild salmon
1 tablespoon coconut oil
1/2 lemon

Pecan crust
1/2 cup pecans, crushed
1/2 cup parsley
few pinches of sea salt
few pinches of pepper

Zucchini Rice

serves 2

2 large zucchini squash
1 teaspoon avocado oil, or cooking fat of choice
1/2 teaspoon sea salt
additional seasonings like garlic, onion, chives, sesame seeds (not AIP), etc.

 

Dinner (Meal Plan 2)

Lentil and Mushroom Walnut Veggie Balls

serves 5

1 cup cooked lentils
8 ounces cremini or baby bella mushrooms
1/4 cup raw walnuts
2 tablespoon ground flax seeds
1-2 tablespoons coconut oil
1/2 medium onion, chopped
2 cloves garlic, chopped
2 teaspoon rice vinegar
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 teaspoon oregano or italian seasoning
sea salt + pepper to taste
1/2 cup cooked quinoa (can probably sub rolled oats)
2 1/2 tablespoons gluten free bread crumbs

plus, 1 spaghetti squash or 1 large zucchini

Brussels Sprouts Tacos

serves 4

½ cup chopped Brussels sprouts
1 tablespoon Dijon mustard or horseradish
½ teaspoon garlic powder
½ teaspoon onion powder salt and freshly ground black pepper, to taste
Coconut oil cooking spray, for greasing
4 to 6 slices (¼ inch, or 6 mm, thick) tempeh or extra-firm tofu, cut into bite-sized pieces (you can substitute with black beans)
3 tablespoons (45 ml) organic barbecue sauce or garlic teriyaki sauce
4 flour tortillas (or corn for gluten-free)
2 romaine lettuce leaves, shredded
1 medium carrot, shredded
1 avocado, halved, pitted, and sliced
1 shallot, thinly sliced

Anti-Inflammatory Lentil-Carrot Soup 

serves 8

Soup
1 tablespoon coconut oil (or olive oil)
1 large onion, minced

3 carrots, peeled and chopped into 1″ chunks
1 sweet potato, peeled and chopped into 1″ chunks
4 teaspoons Daily Turmeric Tonic
1/2 teaspoon cayenne pepper
1 cup red lentils
6 cups vegetable broth
juice from 1/2 lemon

Optional Toppings

chives
parsley
pumpkin seeds

Colorful Broccoli, Mushroom Tofu Stir-fry with Wild Rice

serves 4

2 tablespoons sesame oil
8 ounces of firm tofu or tempeh
4 tablespoons gluten-free tamari
1 ½ cups broccoli florets
½ cup shiitake mushrooms (chopped into cubes)
1 small red bell pepper (chopped into cubes)
1 garlic clove (minced)
1 tablespoon chives (thinly sliced)
1 cup wild rice, quinoa or cauliflower rice

Spicy Vegan Black Bean Burgers

serves 6

FOR THE BURGERS

1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
1/2 jalapeno – with seeds removed
1 small white onion
3 scallions (white and green parts diced)
1 package of Better Bean Co. Cuban Black Beans (1 1/2 cups)
1/2 cup of gluten free panko bread crumbs
1/4 cup gluten free rolled oats
1/2 cup of red or orange bell pepper, diced.
1/8 cup of ketchup
juice of 1 lime
1/4 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
dash of black pepper

FOR THE TANGY CHIPOTLE AIOLI
1/2 cup vegan mayo
1/2 tablespoon garlic powder
1 teaspoon hot sauce
1 teaspoon smoked paprika
1/2 teaspoon salt
optional: 1 teaspoon ketchup. (sometimes I add ketchup when I don’t want the aioli too spicy, but also feel it needs more to mellow out the mayo taste- test while you combine ingredients to find what you like!)

Dairy-Free Mushroom Soup

serves 6

2 tablespoons salted butter or olive oil, or mixture of both
½ pound crimini mushrooms (chopped)
2 shallots (chopped)
2 cloves garlic (chopped)
⅛ cup sherry cooking wine (optional)
2½ cups vegetable broth or water
2 teaspoons salt
½ teaspoon pepper
1 teaspoon dried or fresh thyme
½ cup of almond milk

Creamy Garlic Spaghetti Squash Casserole

serves 6

1 medium spaghetti squash
4 cups broccoli florets
8 ounces firm tofu
2 cups mushrooms – diced
2 tablespoons minced garlic
16 ounces coconut milk
1/4 cup arrowroot flour
Salt and pepper

Eggplant and Herbed Millet Veggie Burgers

serves 4

½ cup millet grain
2 cup/1 medium eggplant, diced in small squares
4 tablespoons olive oil + more to lightly fry
1/2 teaspoon of salt
½ cup chopped fresh parsley
¼ cup green onions (green tops only), chopped
1 tablespoons fresh mint (optional)
Zest of ½ lime (or small lemon)
2 tablespoons of lime juice (or lemon)
Pinch of black pepper
½ cup canned chickpeas
½ teaspoons cumin
1 egg
2 tablespoons rice flour (or any other gf flour of your choice)

Zucchini Rice

serves 2

2 large zucchini squash
1 teaspoon avocado oil, or cooking fat of choice
1/2 teaspoon sea salt
additional seasonings like garlic, onion, chives, sesame seeds (not AIP), etc.

 

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