Breakfast:

• ½ cup cottage cheese
• ½ cup blueberries
• 1 cup green tea with lemon

Lunch:

• 2-3 oz. Grilled chicken breast
• Large Salad with assorted greens and vegetables
• 2-3 tbs. Olive oil
• ½ wedge of lemon

Dinner:

• 4-6 oz. Broiled wild salmon
• Large Salad with assorted greens and vegetables
• 2 tbs. Olive oil
• ½ wedge of lemon
• ½-1 cup steamed asparagus

Snacks:

• 1 apple
• ¼ cup raw almonds

Drink:

• Be sure to drink 2 liters spring water. We prefer Trinity, Fiji, Panna, or Penta water.

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Breakfast:

• 1 cup plain yogurt
• ½ cup mixed berries
• 2 tbs. Flax seed
• 1 cup green tea

Lunch:

• 4 oz. Grilled salmon
• 2-3 cups green salad with vegetables of your choice
• Organic olive oil
• Large wedge of lemon

Dinner:

• 3-4 oz. Baked turkey breast
• 1 cup spinach sauté with garlic and olive oil
• 2 cups green salad with vegetables of your choice
• Organic olive oil
• Large wedge of lemon

Snacks:

• 1 pear
• ¼ cup raw hazelnuts

Drink:

• Be sure to drink 2 liters spring water. We prefer Trinity, Fiji, Panna, or Penta water.

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Breakfast:

• ¾ cup cooked rolled oats
• 2-4 oz. almond milk
• ½ cup berries
• 2 tbs. organic flaxseed meal

Lunch:

• 4 oz. Broiled Halibut
• Salad: ½ sliced English cucumber, 1 sliced tomato and ½ sliced avocado. Drizzle with organic olive oil and fresh lemon. Sprinkle with Celtic sea salt to taste.

Dinner:

• 1 Breast of Chicken Roasted
• 2 Cups Swiss Chard sauté in garlic and olive oil
• Salad: ½ sliced English cucumber, 1 sliced tomato and ½ sliced avocado. Drizzle with organic olive oil and fresh lemon. Sprinkle with Celtic sea salt to taste.

Snacks:

• 3 inch wedge of cantaloupe
• ¼ cup raw walnuts

Drink:

• Be sure to drink 2 liters spring water. We prefer Trinity, Fiji, Panna, or Penta water.

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Breakfast:

• ¾ cup cooked quinoa mixed with ½ cubed avocado
• 4 chopped organic sun dried tomatoes packed in olive oil
• 1 cup green tea

Lunch:

• 2-4 oz. Rolled turkey breast over
• 2 cups arugula and ¼ cup roasted beets
• Organic olive oil
• Large wedge of lemon

Dinner:

• 4 oz. Broiled scrod fish
• 1 cup steamed organic broccoli
• 2 cups green salad
• Organic olive oil
• Large wedge of lemon

Snacks:

• 1 apple dipped in 1-2 tbs. organic raw almond butter
• 1/8 cup raw pignoli nuts

Drink:

• Be sure to drink 2 liters spring water. We prefer Trinity, Fiji, Panna, or Penta water.

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Breakfast:

• 1-2 slices Ezekial or whole grain sprouted bread
• 1-2 tbs. Organic raw almond butter
• ¼ cup berries
• 1 cup green tea

Lunch:

• 4 oz. Broiled Salmon with Dill
• 2 cups spinach salad with English cucumbers
• Organic olive oil
• Large wedge of lemon

Dinner:

• 4 oz. Broiled turkey burger with seasoning
• 1 cup Brussels sprout sauté with garlic and olive oil
• 2 cups spinach salad with English cucumbers
• Organic olive oil
• Large wedge of lemon

Snacks:

• ¼ cup raw pumpkin seeds
• ½ cup strawberries

Drink:

• Be sure to drink 2 liters spring water. We prefer Trinity, Fiji, Panna, or Penta water.

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Breakfast:

• 2-3 egg omelet with green pepper, onions, spinach, and asparagus
• 1 cup green tea

Lunch:

• Salmon Salad with vegennaise mayonnaise and chopped celery
• 2 cups mixed field greens
• Organic olive oil
• Large wedge of lemon

Dinner:

• 1 grilled chicken cutlet
• 1 cup grilled vegetables: tomato, zucchini, and red pepper
• 1-2 cups mixed field greens
• Organic olive oil
• Large wedge of lemon

Snacks:

• ½ cup berried
• 2 inch slice of cantaloupe
• 1/8 cup raw sunflower seeds

Drink:

• Be sure to drink 2 liters spring water. We prefer Trinity, Fiji, Panna, or Penta water.

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Breakfast:

• ¾ cup cooked oatmeal
• ½ cup fresh berries
• 2-4 oz. almond milk
• 1-2 tbs. organic flaxseed meal
• 1 cup green tea

Lunch:

• 2-3 egg vegetable omelet: onions, spinach, zucchini, and asparagus

Dinner:

• 4 oz. broiled sea bass
• 2 cups romaine mixed salad topped with ¼ fresh guacamole
• 1 cup sautéed broccoli rabe with garlic and olive oil

Snacks:

• 4 tbs. hemp seeds
• 1 apple

Drink:

• Be sure to drink 2 liters spring water. We prefer Trinity, Fiji, Panna, or Penta water.

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