7-Day Sugar-Free Detox Shopping List

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 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 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 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 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.