7-Day Body Cleanse Diet Plan: A Comprehensive Guide

Embarking on a 7-day body cleanse diet plan can be a refreshing way to recharge your system, eliminate processed foods, and focus on whole, nutritious options. This guide provides a comprehensive approach to help you navigate a week of cleansing, complete with meal plans, shopping lists, and delicious recipes.

Understanding the Body Cleanse

The primary goal of a body cleanse is to support your body's natural detoxification processes. Your body has natural detox capabilities when your diet is full of whole foods including whole grains, fruits, vegetables, lean protein and healthy fats. The digestive tract, liver, kidneys, and lungs work efficiently to keep out harmful toxins. The scientific truth is your body has natural detox capabilities when your diet is full of whole foods.

Key Concepts for a Successful Cleanse

Before diving into the meal plan, it's essential to understand the core principles that will guide your 7-day cleanse.

Hydration

Drink at least two liters of water a day. Drinking water helps flush out toxins and sodium that cause bloat. Also, thirst can be confused with hunger, so make sure to drink before and between meals.

Eliminate Sugar and Alcohol

For these seven days, challenge yourself to stay away from booze and sweets. Dare yourself to focus on filling your diet with whole foods instead. Once you let go of these empty calories, you will notice a huge change in the way you feel.

Read also: Professional Body Massager: Is It Worth It?

Protein and Fiber

Your mantra for the next seven days (and ideally forever) is "protein and fiber, protein and fiber!" Pair protein and fiber with each meal and snack to keep your blood sugar levels stable and your appetite satiated. Fiber comes from fruits, vegetables and whole grains. Protein comes from lean animal sources, legumes, low-fat dairy products and nuts.

Veggies, Veggies, Veggies

Unlimited veggies! For these seven days, make sure to eat lots of high-fiber, high-water vegetables (spinach, butternut squash, asparagus, artichokes and cucumber to name a few). These veggies will help promote a healthy liver, kidney, and gastrointestinal system-your body's natural detox systems.

Healthy Fats

Healthy fats, in moderation, help you lose bloat, lose weight, and offer many health benefits like heart and memory protection, bone health and more.

Low Sodium

Stay away from prepackaged items and soups that add sodium to your diet. Reducing sodium will allow the body to get rid of excess water and reduce bloat.

7-Day Meal Plan for THE WELL Cleanse

This meal plan is designed to be adaptable. As long as you stay within the eating guidelines, you can create your own meals in whatever way works best for you. Every day you're on THE WELL Cleanse you'll have a breakfast shake or smoothie using our Clean Green Protein. Feel free to swap animal proteins with another food of your choice, or simply remove it from the recipe if you are vegetarian. Feel free to swap any of the meals or snacks below using our Cleanse-approved lunch and dinner recipes or snack list. Upon waking, drink a tall glass of water.

Read also: Why Choose Female Body Massage Oil?

Day 1

• BREAKFAST: Blueberry Vanilla Almond Smoothie
• LUNCH: Salmon Salad over mixed greens
• SNACK: 1/2 of an avocado with sea salt (optional)
• DINNER: Deconstructed Egg Roll (Recipe makes two servings; save the second one for tomorrow's lunch)
• Optional: Herbal tea or bone broth

Day 2

• BREAKFAST: Coconut Strawberry Smoothie
• LUNCH: Deconstructed Egg Roll
• SNACK: Sliced cucumber with guacamole (optional)
• DINNER: Crispy Salmon with Cauliflower Fried Rice (Recipe makes two servings; save the second one for tomorrow's lunch)
• Optional: Herbal tea or bone broth

Day 3

• BREAKFAST: Green Almond Smoothie
• LUNCH: Crispy Salmon with Cauliflower Fried Rice
• SNACK: Sliced apple with almond butter (optional)
• DINNER: Chicken Marbella with steamed Swiss chard (Recipe makes two servings; save the second one for tomorrow's lunch)
• Optional: Herbal tea or bone broth

Day 4

• BREAKFAST: Blueberry Vanilla Almond Smoothie
• LUNCH: Chicken Marbella with steamed Swiss chard
• SNACK: Sliced cucumber with guacamole (optional)
• DINNER: Shrimp Veggie Stir-Fry (Recipe makes two servings; save the second one for tomorrow's lunch)
• Optional: Herbal tea or bone broth

Day 5

• BREAKFAST: Coconut Strawberry Smoothie
• LUNCH: Shrimp Veggie Stir-Fry
• SNACK: Handful of nuts (optional)
• DINNER: Roasted Cod with Coconut Cauliflower Rice (Recipe makes two servings; save the second one for tomorrow's lunch)
• Optional: Herbal tea or bone broth

Day 6

• BREAKFAST: Green Almond Smoothie
• LUNCH: Roasted Cod with Coconut Cauliflower Rice
• SNACK: Handful of coconut chips (optional)
• DINNER: Butternut Squash Soup (Recipe makes 5-6 servings; save one serving for tomorrow's lunch)
• Optional: Herbal tea or bone broth

Day 7

• BREAKFAST: Blueberry Vanilla Almond Smoothie
• LUNCH: Butternut Squash Soup
• SNACK: Handful of nuts (optional)
• DINNER: Avocado Chicken Salad
• Optional: Herbal tea or bone broth

Alternative 7-Day Meal Plan

Here are seven breakfast, lunch, dinner and snack recipes to kick you off on your 7-day plan.

BREAKFAST

• Pumpkin Parfait: 1 cup Greek yogurt + 1/2 cup pumpkin puree + 1/2 banana + 1 tbsp flaxseed + cinnamon (253 calories)
• Egg White Omelet: 1 whole egg + 1/2 cup liquid egg whites + 1/2 cup mixed chopped onion, tomatoes, spinach (all the veggies you desire!). Cook in 1 tbsp olive oil. Add herbs and spices, such as parsley, dill, cilantro, cayenne pepper or paprika. Serve with 1/2 grapefruit (229 calories)
• Egg Avocado Toast: 1 piece whole-wheat toast + 1/4 avocado spread on toast + 1 hard-boiled egg on top (250 calories)
• Mediterranean Breakfast: 1 hard-boiled or poached egg + 1/4 avocado + diced cucumber, tomato and parsley salad + 1 cup berries (270 calories)
• Cheese and Turkey Crackers: 3 oz sliced turkey breast (Applegate Farms is an all-natural brand) + 2 Laughing Cow cheese wedges + sliced cucumber, spinach and fresh dill on 2 whole-grain crisp crackers (260 calories)
• Holiday Oats: 1/2 cup oatmeal, cooked in unsweetened almond or skim milk + 1/2 cup berries + 4 walnuts + cinnamon (300 calories with almond milk; 350 calories with skim milk)
• 2-Ingredient Pancakes: 1 egg + 1 banana, mashed and cooked on pan sprayed with cooking spray. Add your favorite spices and top with 1/4 cup Greek yogurt, cinnamon and 2 tbsp slivered almonds (300 calories)

LUNCH

• Creamy Green Soup With Turkey Sweet Potato Half Sandwich: Soup recipe: Pump Up Your Greens "Creamed" Soup Sandwich: 1 piece whole-wheat bread + 3 oz turkey breast + 1/2 sweet potato (microwaved for 7 minutes) (365 calories)
• Butternut Squash Soup With Turkey and Asparagus: 5 oz roasted turkey breast, no skin + 1/2 cup roasted asparagus (400 calories)
• Spinach-Artichoke Pasta With Vegetables: Boil one pound of whole wheat pasta in a pot. In a saucepan, heat 2 tbsp olive oil + 1 large chopped shallot + 4 finely chopped cloves of garlic + 1 10 oz. box of frozen artichoke hearts, defrosted and halved. Add one cup fresh spinach and ½ cup dry white wine, pour over drained pasta, and serve. (388 calories, 6 servings)
• Seared Chicken With Avocado and Cucumber Salad: Season and sear 1 boneless, skinless chicken breast in 2 tbsp olive oil. Serve with 1/2 diced avocado, 1/2 diced cucumber, fresh cilantro and lime juice (400 calories)
• Spaghetti Squash With Chicken, Mushrooms and Spinach: Cut a spaghetti squash in half length-wise, scoop out seeds, and place flesh-side down on a pan. Cook in the oven at 400 degrees F for 45 minutes, or until tender. Scrape out the squash with a fork and place in a bowl. In a separate frying pan, sauté cubed chicken breast and mushrooms until chicken has browned and mushrooms are tender. Wilt some fresh spinach in a steamer and add to the chicken and mushrooms for a few minutes. Pour over squash and serve. (296 calories)
• Artichoke and Almond Stuffed Chicken Breasts served with healthy sweet potato fries: In a small bowl, combine the artichokes, spinach, almonds, Parmesan, orange zest, and 1/4 tsp each salt and pepper. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each breast. Season the chicken with 1/2 tsp each salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, 5 to 7 minutes per side. For the fries: slice 1 large sweet potato into 1/2 inch sticks. Spray with cooking oil and mix with ½ tsp dried basil, ½ tsp dried oregano, and salt and pepper to taste. (296 calories)
• Ten-Minute Mexican Tuna Salad: Combine 1 6-ounce can of tuna, 1 minced green bell pepper, 2 minced scallions, 1/4 cup salsa, 6 pimento-stuffed olives, 2 tbsp reduced-fat mayonnaise, 1 tbsp lime juice and 1/2 tsp cumin in a medium bowl. Mix with a fork; season with pepper. (309 calories)

DINNER

• Baked Salmon With Braised Baby Artichokes: Bake a 4-oz salmon steak topped with parsley at 375 degrees for about 20 minutes; serve with braised baby artichokes (433 calories)
• Seared Tuna Steak With Vegetable Medley: Sear a 4-oz tuna steak in 2 tbsp olive oil; serve with 1 serving vegetable medley (373 calories)
• Steamed Bass With Fennel, Parsley and Capers: Use an Asian-style metal or bamboo steamer to cook the bass, fennel, parsley and capers altogether (350 calories)
• Oregano & Lemon Pork Kebabs: For the marinade combine 1/2 cup lemon juice, 1 tbsp oil, 2 tsp dried oregano, 1 tsp rosemary sprig, 1 crushed garlic clove, 1/4-1/2 tsp fresh ground black pepper all ingredients in a resealable plastic bag or non-reactive bowl. Trim the pork of all visible fat and cut into 1 inch cubes. Place cubes in bag and marinate in the fridge for 30 minutes. (You can also toss the vegetables in if you like. Mushrooms and zucchini are especially good in absorbing the flavor.). In the meantime soak wooden skewers in water. Wash and cut vegetables for kebabs. Thread kebabs alternating between the pork cubes and vegetables. Depending on the size of your pork cubes and the length of the skewers, you will have 1 large or 2 small skewers per person. Place on indoor or outdoor grill and cook for 8 to 10 minutes. (316 calories)
• Beefy Corn & Black Bean Chili: Combine 1 lb of ground round beef and 2 tsp salt-free chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan. Stir in 1 14-ounce frozen corn and black bean mixture bag, 1 14-ounce can of fat-free, less-sodium beef broth, and 1 15-ounce can of tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally. Ladle chili into bowls. Top each serving with sour cream and onions, if desired. (300 calories)
• Mediterranean Style Grilled Lamb and Veggies Over Greens: 4 tbsp lemon juice, 1/3 cup olive oil, 1 clove minced garlic, 1 tbsp fresh or dry mint, 1.5 lbs sirloin steak cut into cubes, 8 baby bella mushrooms, 8 small grape tomatoes, 1 medium green pepper cut into 1" strips, 2 small zucchini cubed. Marinate the lamb cubes overnight in a resealable bag (lemon juice, olive oil, garlic, mint, salt and pepper). Skewer the meat and the veggies, turning every 15-20 minutes. Serve over a bed of greens drizzled with balsamic vinegar. (300 calories)
• Spicy Black Bean Burritos: Top a spinach tortilla with ¼ cup black beans, ¼ avocado sliced, handful of baby spinach leaves, 1/8 tsp garlic powder sprinkled on top, and 1 teaspoon of your favorite hot sauce. (365 calories)

SNACKS

• 6-oz Greek yogurt + 4 tbsp pomegranate seeds (140 calories)
• 10 raw almonds + 2 dried figs or apricots (120 calories)
• 1 Clementine + 1 hard-boiled egg (110 calories)
• 1 Laughing Cow cheese wedge on a whole-grain cracker with apple slices (100 calories)
• Celery stalks topped with 1 tbsp peanut butter + 10 raisins (130 calories)
• 1/2 cup carrots and cucumber with 1/4 cup hummus (180 calories)
• Smoothie with 1 cup raw spinach, 1/2 cup kale, 1 tbsp chia seeds, 1 tbsp flaxseed, 1/2 banana or persimmon, 1/2 cup nonfat Greek yogurt, water (180 calories)

Shopping List

You may have some of these items in your pantry and fridge already. If so, cross them off your list! When possible, we encourage you to choose fruits and veggies that are organic, and animal proteins that are grass-fed, pasture raised and/or wild caught. Use the Clean15 list to identify non-organic produce that is ok to purchase.

PANTRY STAPLES

• Bone Broth
• Oregano
• Basil
• Ground turmeric
• Ground ginger
• Ground cinnamon
• Ground coriander
• Ground cumin
• Coconut Aminos
• Onion powder
• Garlic powder
• Sea Salt
• Cultured ghee
• Unsweetened almond butter
• Chia seeds
• Organic almonds (or other nuts of your choice)
• Olive oil
• Organic herbal tea (decaf)
• Unsweetened coconut chips (optional)

PROTEINS

• 2 eggs
• 1 pound pasture-raised boneless, skinless chicken thighs
• 1 pound pasture-raised chicken breast
• 1/2 pound wild shrimp
• 1 pound wild salmon
• 1 pound wild cod
• 1/2-1 pound grass-fed ground beef
• 1 can wild salmon

PRODUCE

• Fresh cilantro (1 bunch)
• Fresh basil (1 bunch)
• Fresh ginger
• 2 bulbs of garlic
• Spinach (3-4 packages)
• 4 avocados
• 8 lemons
• 4 limes
• 4 sweet potatoes
• Capers
• Green olives, pitted
• Swiss chard (1 bunch)
• Broccoli (1 small head)
• 3 heads of cauliflower or 3 bags cauliflower rice
• 1 bunch scallions/green onions
• 4 yellow onions
• 3 Shiitake mushrooms
• 3 carrots
• 1 butternut squash
• 1 head green cabbage
• 1 small head red cabbage
• Fresh berries - either blueberries, blackberries or strawberries
• Frozen blueberries
• Frozen strawberries
• 1 cucumber
• Mixed greens
• 1 apple
• Green peas

OTHER ITEMS

• Fish sauce
• 6 cans coconut milk, full-fat

Recipes

Avocado Chicken Salad

Adapted from Real Plans, Serves 2

Ingredients:

• 1 pound chicken breast
• 1 tbsp olive oil
• 1 large avocado
• 1 green onion
• 1/4 bunch cilantro
• Juice from 1/2 lime
• 1/4 tsp garlic powder
• 1/2 tsp coarse sea salt, plus more to taste
• 4 handfuls of mixed greens

Directions:

1. In a skillet over medium-high heat, sauté chicken in olive oil until browned on the outside and cooked through. Set aside to cool.
2. Peel, pit and chop avocado. Mince green onion and cilantro. When the chicken is cooled shred apart or dice into half inch cubes.
3. Combine all ingredients (except greens) in a large bowl and mash with a fork to combine.
4. Season with additional sea salt to taste and serve over greens.

Blueberry Vanilla Almond Smoothie

From Provenance Meals, Serves 1

Ingredients:

• 1/2 cup frozen blueberries
• 1 cup filtered water
• 1 scoop THE WELL Clean Green Protein powder
• 2 tbsp almond butter
• 1 tsp chia seeds

Directions:

Add all ingredients to a high-speed blender and blend until smooth.

Read also: The Earthly Embrace: Massage Oil Benefits

Butternut Squash Soup

Serves 5-6

Ingredients:

• One large butternut squash, peeled, deseeded and chopped into 1 inch cubes
• 4 tbsp cultured ghee
• Sea salt
• Freshly ground pepper
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 5 cups bone broth (or vegetable broth)
• Fresh cilantro, chopped for garnish
• 1/2 avocado, diced for garnish

Directions:

1. Preheat the oven to 400 degrees F.
2. On a foil-lined pan, toss the butternut squash in 2 tbsp of ghee, and a pinch of salt and pepper.
3. Roast in the oven for 15-20 minutes until squash is tender. Use a fork to test tenderness.
4. In a large pot, add the remaining 2 tbsp of ghee and onion. Sauté over medium heat for about 10 minutes until the onion has softened.
5. Add the garlic and sauté for an additional minute.
6. Add the roasted butternut squash and the bone broth into the pot and bring to a simmer.
7. Allow the mixture to simmer for about 5 minutes to let the flavors combine.
8. Turn off the heat and allow the soup to cool for a few minutes.
9. Puree the soup in a blender or food processor, or using an immersion blender. If using a blender or food processor, you may want to do this in several batches, then return the blended soup to a clean pot.
10. If the soup is too thick for your liking, add more bone broth.
11. Season with a pinch or two of sea salt. Garnish with chopped avocado and fresh cilantro.

Cauliflower Fried Rice

Serves 4

Ingredients:

• 1 medium head of cauliflower (or 1 bag cauliflower rice)
• 1/4 cup coconut aminos
• 4 tbsp ghee (or coconut oil), melted
• 1 tsp ginger, minced
• 1/4 tsp pepper
• 2 eggs, beaten
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1/2 cup green peas
• 2 carrots, diced
• 3 scallions, chopped

Directions:

1. Pulse the cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes. Set aside.
2. In a small bowl, whisk together the coconut aminos, 2 tbsp of melted ghee (or coconut oil), ginger and white pepper. Set aside.
3. Heat 1 tbsp of ghee in a medium skillet over low heat. Add the beaten egg yolks and cook until cooked through (without mixing), about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces. Set aside.
4. Heat remaining 1 tbsp of ghee in a large skillet or wok over medium-high heat. Add garlic and onion to the skillet, and cook about 3-4 minutes, stirring often, until the onions have become translucent.
5. Stir in the green peas, carrots, and scallions. Cook, stirring constantly, until vegetables are tender, about 3 to 4 minutes.
6. Stir in the cauliflower, cooked eggs, and coconut aminos mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes. Serve immediately.

Chicken Marbella

Adapted from Real Plans, Serves 2

Ingredients:

• 1 1/2 cloves garlic
• 1 pound boneless, skinless chicken thighs
• 1 tbsp extra virgin olive oil
• 3 tbsp apple cider vinegar
• 1 1/2 ounces capers
• 3 ounces green olives, pitted
• 1 1/2 tsp oregano
• 1 bay leaf
• 1/2 tsp sea salt, to taste

Directions:

1. Preheat oven to 350 degrees F.
2. Peel and finely chop the garlic.
3. Combine all ingredients in an oven safe baking dish. Season with sea salt.
4. Flip the chicken pieces over a few times to make sure they are coated in the mixture.
5. Bake for 25 minutes or until done, remove from oven and serve.

Coconut Cauliflower Rice

Serves 2

Ingredients:

• 1 small head cauliflower (or substitute 1 bag of frozen cauliflower rice)
• 4 ounces coconut milk
• 1/2 lime, juiced
• 1 tbsp cilantro
• Coarse sea salt, to taste

Directions:

1. Coarsely chop the cauliflower.
2. Juice the lime and chop cilantro.
3. Place the chopped cauliflower in a food processor and pulse until it reaches a rice-like texture.
4. Add the cauliflower and coconut milk to a saucepan. Bring to a boil. Let simmer for around 8-10 minutes until cauliflower softens and is cooked to your liking. It will be somewhat creamy. For a less creamy texture, use a little less coconut milk.
5. Stir in the lime juice and cilantro. Season with sea salt to your preference and enjoy.

Coconut Strawberry Smoothie

Serves 1

Ingredients:

• 1/2 cup full fat coconut milk
• 1 cup filtered water
• 1/2 cup of frozen strawberries
• 1 tbsp chia seeds
• 1 scoop THE WELL Clean Green Protein powder

Directions:

Add all ingredients to a high-speed blender and blend until smooth.

Crispy Salmon

Adapted from The Roasted Root, Makes 2 servings

Ingredients:

• 1 pound salmon fillet
• 2 tsp of olive oil
• 1 pinch sea salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• A squeeze of lemon

Directions:

1. Preheat oven to the high broil setting.
2. Lightly oil the bottom of a casserole dish and place the salmon fillet in it, skin down.
3. Drizzle olive oil over the flesh of the salmon and use your hands to spread it over the full surface so that everything is coated.
4. Sprinkle with sea salt, garlic powder and onion powder.
5. Place the salmon on the second-to-the-top shelf of the oven and broil for 10 minutes (6 minutes for rare salmon, and up to 15 minutes for a very thick cut of salmon).
6. Remove from the oven and finish with a squeeze of fresh lemon.

Deconstructed Egg Rolls

Adapted from Real Plans, Serves 2

Ingredients:

• 1/2 head green cabbage, shredded
• 1 carrot, shredded
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 green onions, sliced
• 1 tbsp coconut oil
• 1/2 pound ground beef
• 1/2 cup coconut aminos
• Sea salt, to taste

Directions:

1. Heat coconut oil in a skillet. Add onion and cook until it begins to soften.
2. Add beef and break apart with a wooden spoon, cooking until it is no longer pink.
3. Meanwhile, in a small bowl combine garlic, coconut aminos, and ginger; set aside.
4. Once ground beef is cooked through, add cabbage and carrots to skillet and stir to combine.
5. Pour sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5-15 minutes or until cabbage is wilted.
6. Season with salt, to taste. Top with sliced green onion and serve.

Ginger Tea

Serves 4

Ingredients:

• 4 cups water
• 4-inch piece of fresh ginger root, peeled and diced
• Lemon slices or the juice of a full lemon, to taste

Directions:

1. Bring the water to a full boil.
2. Add the ginger to the boiling water and reduce to simmer for 8-10 minutes.
3. Remove the pot from the stove. Strain the tea into a cup through a fine-mesh strainer to filter out the particles of ginger.
4. Add lemon to taste.

Green Almond Smoothie

Serves 1

Ingredients:

• 1 cup almond milk
• 1/2 cup filtered water
• 1 cup organic spinach
• 1 tbsp unsalted and unsweetened almond butter
• 1/4 tsp cinnamon
• 1 scoop THE WELL Clean Green Protein powder

Directions:

Add all ingredients to a high-speed blender and blend until smooth. Add ice for additional chill.

Guacamole

Serves 2

Ingredients:

• 1 ripe avocado, pitted
• 1/4 small onion, diced
• 1 clove garlic, crushed with a garlic press
• Juice from 1/2 a lime
• Small handful of cilantro, chopped
• Sea salt to taste

Directions:

1. Mix the onion and garlic in a medium mixing bowl.
2. Add lime juice, cilantro, sea salt, and pepper.
3. Add avocado and mash with a fork. Guacamole should have some lumps left; it should not be perfectly smooth.

Roasted Cod

Adapted from A Clean Plate, Serves 1-2

Ingredients:

• 1 tbsp coconut oil
• 1 1/2 tbsp ground ginger
• 1 tsp sea salt
• 3/4 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp turmeric powder
• 1 pound cod
• 1 tbsp lemon juice

Directions:

1. Preheat the oven to 450 degrees F.
2. Mix together all ingredients in a mixing bowl except the fish and lemon.
3. Rub the fish with the mixture, then place on a lightly-oiled baking sheet.
4. Bake for 7 minutes, then turn over and bake another 7 minutes or until fish flakes easily when scraped with a fork.
5. Drizzle with lemon to serve.

Salmon Salad

Serves 1

Ingredients:

• 1/2 an avocado
• 1 can of wild salmon
• 5-10 olives, without seeds
• 1 whole artichoke heart (from a jar)
• A squeeze of lemon juice
• 2 tsp capers
• 2 handfuls of arugula
• Sea salt, to taste

Directions:

1. Scoop the avocado into a mixing bowl and mash with a fork.
2. Drain the can of salmon and mix with the mashed avocado.
3. Roughly chop both the olives and the artichoke heart.
4. Add the chopped ingredients to the bowl along with lemon juice and capers.
5. Mix together. Taste and add additional salt, if needed. Serve over arugula.

Shrimp Veggie Stir-Fry

Adapted from Real Plans, Serves 2

Ingredients:

• 1 clove garlic, peeled and minced
• 1 tbsp fresh ginger, peeled and grated
• 1 tbsp apple cider vinegar
• 1 tbsp fish sauce, plus more to taste
• 1/2 pound wild shrimp
• 1/4 head broccoli
• 1/2 head cauliflower
• 2 green onions
• 4 ounces shiitake mushrooms
• 1 tbsp coconut oil

Directions:

1. In a small mixing bowl, add garlic, ginger, apple cider vinegar and fish sauce. Combine well with a fork or whisk. Set aside.
2. Devein and shell shrimp.
3. Separate broccoli and cauliflower into florets.
4. Mince the green onions finely.
5. Slice the mushrooms.
6. Heat coconut oil over medium-high heat. When the oil is shimmering, add shrimp and mushrooms.
7. Sauté until shrimp start to turn pink but are still slightly translucent.
8. Toss in broccoli and cauliflower. Continue cooking for a minute or two, until the veggies soften.
9. Stir in sauce and cook for an additional minute. Garnish with green onions and serve with extra fish sauce to taste.

Important Considerations

• Consult Your Doctor: You can do the 7-day gut cleanse diet anytime, but make sure you do it with the approval and guidance of your doctor.
• Listen to Your Body: Everyone's 3-Day Cleanse experience is unique. Take it easy and listen to your body.
• Not for Everyone: Our cleanse is not recommended for children or pregnant/nursing women.
• Potential Side Effects: The increased hydration on this plan in conjunction with the removal of processed foods may result in digestion changes. Some people may also experience changes in their energy and mood as their body adjusts to the cleanse.

tags: #7 #day #body #cleanse #diet #plan