Week 2, PlantBased/Detox Challenge



Week2, PlantBased Detox/Challenge, Friday

Breakfast was Green Machine Smoothie

½ granny smith apple

½ avocado

2 leaves of SilverBeet

1 celery Stalk

1 scoop greens Powder (barley grass, Spirulina, mixed greens, etc.)

Coconut water

Mix all together in blender and drink ;)

Lunch was 2 Slices of Essene Bread

Nutbutter

Sprouts

Handful of GojiBerries

Just pile on top of toasted bread

Dinner was a Wild Rocket, falafel salad

Punnet of wild rocket

Coconut oil

1 onion, diced

3 kale Leaves, cut thinly

½ eggplant, diced

½ red capsicum, sliced

HerbaMare Seasoning

6 falafels

Line a big bowl with wild rocket. Cook onion in coconut oil, then add kale, capsicum, and eggplant. Then falafels, add some water and seasoning, cook in pan until water has gone and ready to eat. Place over the rocket and enJOY, I also drizzled some lemon on top

Week2, PlantBased Detox/Challenge, Thursday

Breakfast was Acai/Banana/Papaya Smoothie Bowl

½ Frozen Acai pouch

1 frozen Banana


½ cup Papaya

Coconut water

1 tsp Maca

1 Tlbs Lucuma

Blend all together and top with papaya chunks, chia seeds and coconut shreds. enJOY

Lunch was a Yummy salad and Blue Corn Chips

Snowpeas

Cucumber

Cherry tomatoes

Dill

Baby Spinach

Quinoa Blue Corn Chips ‘ChipMan Chips

Homemade Hummus

On a bed of greens, cut up and pile on as many of the above as you desire

Dinner was Fragrant Chickpeas

Coconut oil

1 small onion

2 cloves garlic

¼ tsp cinnamon

½ tsp turmeric

2 cups cooked chickpeas

1 cup Veggie stock

½ cup sultanas

½ cup grated carrot (add at end)

Parsley

Cook some brown Rice. Heat oil in pan, cook onion, add garlic and herbs, add chickpeas and stock and then sultanas, cook 10mins, no liquid left. Mix into some brown rice and garnish with parsley and grated carrot. Salty but sweet ;)

Week2, PlantBased Detox/Challenge, Wednesday


Breakfast was Apple Latte, recipe given in week 1’s post

Lunch was Creamy Pumpkin Soup

1 butternut pumpkin

1 onion

½ tin coconut cream

1 Tlbs coconut oil

2 cloves of garlic

1 tsp Himalayan Salt

1 Handful of brazil nuts, blend to flour like

parsley and chives to garnish

Cook onion and then pumpkin till soft, blend all ingredients until smooth, add fresh herbs and another blob of coconut cream.

Dinner was ChickPea, Broccoli Mushroom Pasta

Khorasan Pasta

Head of broccoli

6 mushrooms

2 leaves of silver beet

1 onion

coconut oil

turmeric

1 cup of cooked chickpeas

Fresh basil

Cook pasta, then cook onion, broccoli, mushroom and silver-beet. Then mix in chikepas and turmeric, garnish with basil

Week2, PlantBased Detox/Challenge, Tuesday

Breakfast was a Berry Smoothie Bowl


Big Handful of Frozen Berries

½ frozen banana

½ Avocado

1 tsp Maca

1 tlbs Mesquite

coconut water

fruit, seed, nut toppings

Blend all ingredients except the toppings together, until like ice-cream, serve and eat J

Lunch was Healthy Nachos

1 tin of Amy’s Organic Refried Bins (or make your own)

½ tin of chopped tomatoes

1 avocado, mushed up

1 shallot, sliced finely

Lemon juice

Mix refried beans and tomatoes, then spoon over corn chips, sprinkle with shallots and capsicum. Place mushed avocado, lemon on top J

Dinner was Falafel, Spelt Pasta

Spelt pasta

1 clove garlic

sliced ginger

1 small onion

Coconut oil

Capsicum

6 falafels

2 stalks of kale

Homemade hummus

Heat up the coconut oil in pan, add onion, garlic, ginger, until cooked. Then add capsicum, falafel and then add kale. Cook your pasta at the same time. Then serve over your pasta.

Week 2, Plantbased Plan. Day 1, Monday


Breakfast was Brown-Rice Porridge

1 cup pre-cooked brown rice

½ cup coconut milk

1 tsp cinnamon

1 tsp Coconut sugar

1 tsp Maca

Mix the rice and coconut milk together in a pan and then once heated add Cinnamon, Maca and then place in a bowl and sprinkle with coconut sugar and enJOY

Lunch was 2 slices of Essene Bread with NutButter and Sprouts

Dinner was Quinoa Salad, no photos as they are repeats :)

#nutrition #wholefood #plantbaseddiet #plantbaseddiet #nutritionist #plantfood

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