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7-Day Sugar-Free Detox Shopping List

sugar detox shopping list
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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