1st day:
Breakfast: Smoothie with 4-5 strawberries + ½ banana + 1 basil date + 2 tbsp. vegetable or classic yogurt 2% + (as much water as needed) +
cinnamon.
Snack: 4-5 broken walnuts.
Lunch: 1 serving of green peas + carrot + 2 baby potatoes +
cucumber-tomato salad (½ bowl).
Snack: 1 seasonal fruit + 1 cup green tea with lemon and ginger powder
or milk thistle tea.
Dinner: Green salad + 2 boiled eggs + ½ grated carrot +
cherry tomatoes + red peppers + 2 tbsp mustard sauce.
2nd day:
Breakfast: 1 cup almond milk or classic 2% with 1 handful of all bran
wholemeal flakes + cinnamon + chopped strawberries or 2 tbsp fresh
blueberries + 1 tsp whole grain tahini or other nut butter.
Snack: 1 seasonal fruit + 1 cup green tea with lemon and powder
ginger or milk thistle tea.
Lunch: Healthy bowl with ½ cup lentils + red pepper +
cherry tomatoes + arugula + 2 tbsp corn + 3 black olives + ½
beetroot + 1 tbsp mustard.
Snack: 8-10 unsalted almonds (ideally white) or 10-12 pistachios
unsalted.
Dinner: Omelette with 2 eggs + chopped vegetables of choice + 30 gr.
cream cheese.
3rd day:
Breakfast: 1 slice of baked rye bread + 1 layer of wholemeal tahini or
other nut butter + cinnamon + 3-4 kiwi slices or
fresh blueberries.
Snack: 1 glass of natural pomegranate or orange juice.
Lunch: 1 portion of grilled sea bream & cabbage/carrot salad (½
bowl) or boiled greens + lemon.
Snack: 8-10 unsalted almonds (ideally white) or 10-12 pistachios
unsalted + 1 cup green tea with lemon and ginger powder or tea
thistle.
Dinner: Green salad with mushrooms (white or pleurotus) +
cherry tomatoes + ½ grated carrot + 40 gr. light mozzarella + 1 toast
wasa + 2 tbsp mustard sauce.