7-Day I Can't Believe it's Not Coffee Detox Meal Plan


I Can't Believe it's Not Coffee Detox 7-Day Clean Eating Meal Plan

Day 1:

Breakfast:

2-Egg Mushroom & Kale Omlette

2 large cage free eggs

1/4 cup mushroom

1/4 cup white onion

Handful of dark kale greens

Anti Inflammation Spice Blend

Coconut oil cooking spray

In a skillet with cooking spray, add mushroom and onion and cook for 5 min over medium heat. Add kale greens and cook an additional minute. Beat eggs and pour over mixture, stirring to incorporate. Scramble the eggs another 3 minutes and sprinkle with Anti Inflammation Spice Blend.

Image result for omelette

Drink two 8 ounce glasses of water

AM Snack:

Enjoy a cup of I Can't Believe it's Not Coffee Detox

1 apple

Lunch:

Wild Salmon Spinach Cobb Salad - Makes 2 servings

4 cups baby spinach

6 ounce canned wild salmon, packed in it's juice or oil

1/4 cup almonds, soaked, dried and chopped

1/2 medium avocado, peeled, seeded and sliced

1/2 cup red seedless grapes, halved

1/2 cup red onions sliced thin

2 roma tomatoes, quartered

1/2 cucumber halved and sliced thin

2 large hard boiled eggs, peeled and sliced

1/2 cup honey mustard vinaigrette  

Divide baby spinach between 2 bowls

Evenly divide salmon, almonds, avocado, red grapes, red onion, tomatoes, cucumber, eggs and honey mustard vinaigrette. Toss and serve.

Honey Mustard Vinaigrette  - Makes 2 cups

In a jar, place 1/2 cup raw honey, 1/2 cup apple cider vinegar, 1/2 cup virgin olive oil, 1/4 cup dry mustard powder, 1 tbsp turmeric powder, 1 tbsp garlic powder, 2 tsp onion powder, 1 tsp. ground black pepper and 1 tsp pink Himalayan sea salt. Seal the lid to the jar and shake well to combine.

Drink two 8 ounce glasses of water

PM Snack:

Enjoy I Can't Believe it's Not Coffee Detox & one 8 ounce glass of water

8 medium organic strawberries

Dinner:

Roasted Celery Root & Carrots - makes 6 servings

3 pounds celery root, peeled and cut into 1-inch chunks

4 tbsp extra virgin olive oil

2 tbsp chopped fresh thyme

1 tsp hot paprika

Kosher Salt to taste

3 pounds carrots, peeled and cut into 1-inch chunks

2 tbsp fresh parsley rough chopped

Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F. Toss the celery root with 2 tbsp olive oil, 1 tbsp thyme, 1/2 tsp paprika and salt to taste in a bowl. Pile the celery root on a piece of heavy duty foil, bring the ends together and seal/crimp. Put the packet on another baking sheet and roast on the middle rack for 25 minutes.

Meanwhile toss the carrots with 2 tbsp olive oil, 1 tbsp thyme and 1/2 tsp paprika in a bowl, season with salt to taste. Spread on preheated baking sheet and roast until tender 35 minutes. After the celery root has roasted for 25 minutes, open foil and spread on the baking sheet, roast 15 more minutes. Toss with carrots and parsley.

 Day 2:

Japanese Matcha Protein Shake

1 rounded teaspoon Japanese Matcha Superfood Blend

1 whole banana

3 dates

1 tbsp peanut butter

1 cup ice

1/2 cup almond milk

Place all ingredients in blender and blend for 1 minute, enjoy! 

Drink one cup of water after smoothie. Image result for banana smoothie

AM Snack:

A handful of almonds

1 cup of sliced celery and carrot sticks

Have I Can't Believe It's Not Coffee Detox drink

Drink a cup of water

Lunch:
Grilled Salmon 

1/2 tsp sea salt

3 cloves garlic

1 cup walnuts, soaked and dried

1 cup fresh Italian flat-leaf parsley

2 tbsp. fresh chives

2 tbsp. fresh cilantro leaves

2 tbsp. fresh basil leaves

3 tsp. grated lemon zest

1/2 cup virgin olive oil

1 1/2 lb wild salmon, cut into 4 filets

Preheat the grill to medium. In a food processor fitted with a metal chopping blade, process sea salt, garlic, walnuts, Italian flat-leaf parsley, chives, cilantro, basil, lemon zest, and virgin olive oil until smooth. Place salmon skin side up on the grill, close the lid, and cook for 5 minutes, rotating fish 90 degrees halfway through the cook time. Flip over fish, spread 2 tablespoons pesto on the grill-marked side of each salmon fillet, close the lid, and cook 5 more minutes, rotating fish 90 degrees halfway through cook time. Serve with steamed broccoli and black beans. 

Drink two cups of water

PM Snack:
1/2 cup of blueberries 

1 cup I Can't Believe It's Not Coffee

1 cup water

Dinner:

Madras Curry Moong Dal Lentils (8 oz)

Boil 2.5 cups of water, add contents , 1 1/2 tbsp. olive oil and simmer 15 minutes. Add 1 cup of fresh spinach and turn off flame. Salt to taste. Add more water for soup!

Drink one cup of water 

Day 3:

Breakfast

Repeat Day 1

AM Snack:

Apple

1 cup I Can't Believe It's Not Coffee followed by a cup of water. 

Lunch:

Black Rice and Edamame Salad with Meyer Lemon Vinaigrette

1 cup black rice, rinsed

2 cups water

1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice

2 tablespoons white wine vinegar

2 tablespoons water

1 tablespoon agave nectar or honey

2 tablespoons olive oil

1/2 cup walnuts, measured then toasted and chopped

4 green onions, thinly sliced

1 cup frozen shelled edamame, thawed

1 cup halved grape tomatoes

1 cup thinly sliced green beans

Sea Salt

Freshly ground black pepper

In a medium saucepan, add rice and water; bring to a boil, then cover and reduce to simmer. Cook rice until just tender, about 35-40 minutes. Drain well, spread out on a rimmed baking sheet, and let cool. Whisk lemon juice, vinegar, water, and sweetener in a small bowl. Whisking constantly, gradually drizzle in the oil to emulsify. In a large bowl, toss rice, walnuts, green onions, edamame, tomatoes, and green beans with the vinaigrette. Season to taste with salt and pepper. Enjoy and drink two glasses of water. 

PM Snack:

Kind Brand protein bar 

Drink one cup I Can't Believe It's Not Coffee

Drink one cup of water

Dinner: 

Chicken Tortilla Soup

2 boneless, skinless chicken breasts, cut in half

6 cups organic, reduced-sodium, fat-free chicken broth

1 tablespoon olive oil

1 medium red onion, diced

1 tablespoon minced garlic

2 teaspoons ground cumin

2 tablespoons ground chili powder

1 1/2 cups frozen corn kernels

1 (15 ounce) can Mexican style chopped tomatoes

2 (15 ounce) cans black beans, rinsed and drained

4 corn tortillas

Organic canola or olive oil cooking spray

Sea Salt

2 medium zucchini, cut into 1/4 inch dice

2 tablespoons chopped fresh cilantro 

1/2 cup shredded low-fat jack cheese

Image result for chicken tortilla soup

Day 4:

Breakfast: 

1 piece of whole wheat toast

Peanut Butter and Date Smoothie

1 banana

3 dates

1 tablespoon peanut butter

1/4 teaspoon vanilla

1/2 cup almond milk

1 cup ice

Blend for one minute

AM Snack:

1 Orange 

Handful of walnuts

Drink one cup I Can't Believe It's Not Coffee

Drink one cup water

Lunch: 

Chicken Cesar Salad

Image result for chicken caesar salad

PM Snack:

1/4 cup hummus

1/2 cup celery sticks

Drink one cup I Can't Believe It's Not Coffee

Drink one cup water

Dinner:

Madras Curry Moong Dal Lentils (8 oz)

Boil 2.5 cups of water, add contents , 1 1/2 tbsp. olive oil and simmer 15 minutes. Add 1 cup of fresh spinach and turn off flame. Salt to taste. Add more water for soup!

Drink one cup of water 

Day 5:

Breakfast:

Japanese Matcha Protein Shake

1 rounded teaspoon Japanese Matcha Superfood Blend

1 whole banana

3 dates

1 tbsp peanut butter

1 cup ice

1/2 cup almond milk

Place all ingredients in blender and blend for 1 minute, enjoy! 

Drink one cup of water after smoothie. 

AM Snack:

Diced mango with chipotle seasoning

Drink one cup I Can't Believe It's Not Coffee

Drink one cup of water

Lunch:

Honey Roasted Root Vegetables

1 1/4 pounds parsnips, peeled, sliced, and cut into 1/2 inch dice

1 1/4 pounds carrots, peeled, sliced, and cut into 1/2 inch dice

1 1/4 pounds celery root, peeled, quartered, and cut into 1/2 inch dice

1 1/4 pounds golden beets, peeled and cut into 1/2 inch dice

1 tablespoon olive oil

2 tablespoon honey

6 thyme sprigs

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

Organic canola or olive oil cooking spray

2 tablespoons sherry vinegar

Preheat oven to 425 F. In large bowl, toss vegetables with oil, honey, and thyme; season with salt and pepper. Spray nonstick spray on two baking sheets; spread vegetables in single layer on sheets. Cover with foil and roast for 40 minutes, shifting pans once, until vegetables are tender. Remove foil and roast for 10 minutes longer, until glazed. Return vegetables to bowl, add vinegar, and toss. 

PM Snack:

Apple

Drink two cups water

Drink one cup I Can't Believe It's Not Coffee

Dinner:
Grilled Fish Tacos with Guacamole

1 ripe Hass avocado, halved, pitted, and peeled

1 tablespoon nonfat plain Greek yogur

1/2 small jalapeno, seeded and minced

1/4 cup finely chopped red onion

2 tablespoons chopped cilantro

Juice from one lime, divided

1 medium vine-ripe tomato, diced

Sea salt

Freshly ground black pepper

Slaw:

2 cups (1 small head) finely shredded Napa cabbage

1 tablespoon plus 2 teaspoons canola oil, divided

Sea salt

Freshly ground black pepper

Spice Rub:

Island Smoke Dry Rub by Love That Spice

Fish Tacos: 

1 pounds snapper fillets, cut into 10 strips (can use mahi-mahi or halibut)

8 corn tortillas by Mission low carb

Hot sauce

Lime wedges

Preheat grill to medium-high heat. For the guacamole: in a small bowl, mash avocado with for. Add yogurt, jalapeno, red onion, cilantro, 1/2 lime juice, and tomatoes. Season with salt and pepper. Cover with plastic wrap directly on surface of guacamole. Set aside. For the slaw: combine cabbage, 1 tablespoon canola oil, and remaining lime juice in small bowl. Season to taste with salt and pepper. Set aside. Brush both sides of fish lightly with remaining canola oil. Sprinkle Island Smoke Dry Rub on both sides of fillets. Pan sear 4-5 minutes on each side. Slice fish into bite sized pieces. To assemble tacos, place fish in tortilla and top with slaw, guacamole, and hot sauce and lime, if using. 

Image result for fish tacos

Day 6:

Breakfast:

Broccoli, mushroom, and spinach omelet

Drink one cup I Can't Believe It's Not Coffee

Drink one cup water

AM Snack:

Apple 

1/4 cup walnuts

Lunch:

Chicken Wrap

Mission Low Carb tortilla shell

1 cooked chicken breast sliced diagonally

Dark kale lettuce

1 tbsp mango chutney

Roll up and enjoy with two cups of water and a peach!

Image result for chicken wrap

PM Snack:

3 oz non-fat greek yogurt

1 cup of fruit (your choice)

Drink one cup I Can't Believe It's Not Coffee

Drink one cup water

Dinner:

Moroccan Snapper Filets

4 x 7 oz snapper filets

1 tbsp olive oil

 2 tbsp Love That Spice Harissa Moroccan Spice

1 clove of garlic chopped

1/4 cup chopped cilantro leaves

1/4 cup flat leaf Italian parsley

Juice and finely grated zest of 1 lemon

Preheat oven to 350 F. Pat fish dry with paper towel. Brush with half the oil. Put all the ingredients in a bowl and make into a paste. Spread paste on each piece of fish and bake it 15 minutes or until cooked. Serve with baked sweet potato sprinkled with cinnamon and one cup of steamed broccoli. 

Day 7:

Breakfast:

Protein Shake

1 tbsp peanut butter

1 banana

1/2 cup of almond milk

1 cup ice

1/4 tsp vanilla

3 dates

Blend for one minute and enjoy with one piece of whole wheat toast and two cups of water.

AM Snack:

2 boiled eggs

Drink one cup I Can't Believe It's Not Coffee 

Drink one cup water

Lunch:

Tuna Lettuce Wraps

3 pieces of butter lettuce

3 scoops of tuna

1/4 cup of arugula

Put one scoop of tuna per piece of lettuce. Top with arugula and enjoy with one cup of water. 

PM Snack:
1 cup berries 

Drink one cup I Can't Believe It's Not Coffee

Drink one cup water

Image result for berry cup

Dinner:

Farmers' Market Salad with Roasted Butternut Squash

4 cups butternut squash, cut into 1/2 cubes

1 tablespoon olive oil

Pinch of dried red pepper flakes

1 teaspoon sea salt, divided

2 tablespoons orange juice

2 tablespoons pomegranate juice

1 tablespoon water

1 tablespoon walnut or olive oil

1/2 teaspoon freshly ground black pepper

1 cup pomegranate juice

1 (5 ounce) bag arugula

1/2 cup feta or goat cheese, crumbled

1/4 cup walnuts, toasted and chopped

1/2 cup pomegranate seeds

Preheat oven to 400 F. Coat squash with olive oil, red pepper flakes, and 1/2 teaspoon salt. Spread on baking sheet and roast for 30-40 minutes until tender and golden. Set aside to cool. (May be prepared a day in advance.) In a small bowl, whisk orange juice, pomegranate juice, water, oil, remaining 1/2 teaspoon salt, and pepper. Set aside. To make the pomegranate reduction: Place 1 cup pomegranate juice in saucepan and reduce over low heat for 20 minutes or until thick and syrupy. Watch carefully to avoid burning, because of natural sugar content. Cool completely before using. (The reduction may be kept covered in refrigerator for 3 days.) To serve, toss the arugula with the dressing and place on a platter, arranging the roasted butternut squash over the top. Sprinkle with crumbled cheese, walnuts, and pomegranate seeds. Finish with a drizzle of the pomegranate reduction.