A Mini Cleanse For The Next Six Days

By Dana James
You know what to eat. We all know what to eat. But sometimes, we get a little distracted, a little bored, a little emotional, a little rebellious… and a little food-fatigued. Sometimes, we just want someone to tell us what to eat.
Lucky for you, I love to share. This three-day menu is from a 6-week cleanse program I run three times per year.
It’s food-based and jam-packed with phytonutrients, amino acids, Omega 3’s and other nutrients that just make you feel good! If that’s not enough to motivate you, two thirds of the group consistently loses 8 pounds in the first week. (And they keep it off!)
Follow the plan for three days, then repeat.  The next day is Christmas.
Give Santa your milk and cookies.
Day One
AM: Hot lemon water with cayenne pepper
Breakfast: Green smoothie made with vegan protein powder, unsweetened almond milk, frozen berries, greens, bee pollen, cinnamon and ice
Lunch: Half an avocado with tomatoes, chives, shrimp/white beans drizzled in lime juice
Snack: Apple
Dinner: Red cabbage and carrot salad with sunflower seeds, cilantro and mint drizzled in olive oil and lime juice served with wild salmon
Snack: Warmed vanilla almond milk with a cinnamon stick and a pinch of vanilla bean
Day Two
AM: Hot lemon water with cayenne pepper
Breakfast: Green smoothie made with vegan protein powder, unsweetened coconut milk, frozen pineapple, greens, bee pollen, cinnamon and ice
Lunch: Wild salmon wrapped in nori sheets with avocado, sprouts, mache, tomatoes and grated carrots
Snack: Brazil nuts with goji berries
Dinner: Broccoli and squash salad over arugula with raw red cabbage and halibut topped with basil pesto
Snack: 1 banana whipped with nutmeg to make a fruit ‘ice-cream’
Day Three
AM: Hot lemon water with cayenne pepper
Breakfast: Green smoothie made with unsweetened almond milk, coconut water, avocado, greens, coconut crystals and ice
Lunch: Citrus, radicchio and beet salad with hazelnuts and organic chicken/black lentils
Snack: Pear
Dinner: Roasted Brussels sprouts with almonds and pomegranate seeds served with mahi-mahi
Snack: Fresh ginger tea with honey and pistachios

Photo Credit: Shutterstock.com

Published December 19, 2012 at 7:05 AM
About Dana James
Dana James, MS, CNS, CDN, is a triple board certified nutritionist and founder of Food Coach NYC, a nutritional therapy practice, based in Manhattan. Dana is trained in nutrition biochemistry, functional medicine and cognitive behavioral therapy. It is through this combination of nutrition medicine and counseling that Dana can bring about a transformational shift in her clients’ health and emotional wellbeing.

Dana graduated summa cum laude from Europe’s most prestigious nutrition institute, the Institute for Optimum Nutrition, United Kingdom. Her initial nutrition training was at the Bio Brain Clinic, in London, an outpatient facility specializing in depression and addiction. It was there that she witnessed how powerful food and nutrients can be in moderating brain chemistry, mood and behavior. She incorporates these learnings into her current practice today.

Dana’s mission is to bring authenticity back to nutrition; to bring gracefulness and pleasure back to food; and to liberate people’s minds of food obsessions so they can create space for something more creative and rewarding. Follow Dana on Twitter (@FoodCoachNYC) and Facebook.


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