Breakfast
8-16 oz pure organic celery juice: Drink 15-30 min. before breakfast
Egg Muffin Cups (2 muffin cups)
Lunch
Cilantro-Lime Grilled Chicken and Cauliflower Rice (Leftovers)
Snack
Protein shake
*If it’s whey protein: add a healthy fat: 1-2 Tbsp nut butter, OR 1 Tbsp chia, hemp, or flax seeds.
If your shake is plant-based or has casein in it (a whey/casein blend), then you don’t have to add a fat.
Make sure to only mix with water or nut milk - no dairy milk.
Dinner
Foil Baked Pesto Salmon
- 1, 3 oz salmon fillet
- 1 cup asparagus,
- 1 tsp extra virgin olive oil (evoo)
- pepper, to taste
- 1 Tbsp Vegan Pesto
Directions:
- Preheat oven to 375 F.
- Place 6-8 asparagus on large foil sheet and drizzle with evoo, sprinkle with pepper and salt (if after Day 5). Top asparagus with salmon fillet. Then smooth 1 Tbsp of pesto over the top of salmon, covering the fillet.
- Close the foil over the salmon and asparagus, crinkling the edges together -
- Make sure the foil is closed completely.
- Place the foil packets on a baking sheet and bake at 375 F for 20 minutes.
- Prepare Vegan pesto (recipe below)
- Serve immediately. Can use some extra pesto on the side!
Vegan Pesto:
(makes 1/2 cup - leftover will be used for tomorrow’s dinner)
- 1 cup tightly packed fresh basil
- 1/3 cup pine nuts
- 3 Tbsp extra virgin olive oil
- 1 clove garlic, roughly chopped
- 1 Tbsp lemon juice
- 1 1/2 tsp nutritional yeast
Directions:
- Place all the ingredients in a high speed food processor. Pulse until combined. It should still have texture, so don’t mix too smooth.