Here’s your post-thanksgiving detox menu!

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Like a million other Americans, you have stuffed your face on Thanksgiving and now the guilt is killing you from inside. You are bloated and feeling like not doing anything. But, before you throw yourself into the leftover stuffing, give this blog a quick read. It might change your mind.

In order to get you back on track, we have come up with a two-day meal plan for you. Take a quick look!

How strict your next two-day diet has to be depends upon how much you ate at Thanksgiving. You should get back to eating healthy again.  Check out our two-day post-thanksgiving meal plan that will suit almost everybody’ dietary needs.

DAY 1:

MORNING BEVERAGE: Drink 10-12 ounces of lemon water

Water cleans out our system and transports key nutrients throughout our blood for greater energy, while lemon happens to add vitamin C into our system, which further helps the liver to detoxify the body.

BREAKFAST: Incorporate nut oatmeal and fruit

  • Make 1/2 cup steel cut oats with water
  • Combine 1 cup of dried organic goldenberries and 1 oz. of ground flax seeds.
  • Top it with 1 oz. of nicely chopped walnuts and 0.5 oz. of Yacon Syrup (a natural sweetener).

AFTERNOON BEVERAGE: Prepare a glass of fresh green Juice

  • Put in a cup beets, fresh spinach, a cup of kale, 0.5 oz. of shaved ginger, ½ apple, parsley, and freshly squeezed lemon juice into a heavy duty blender and blend until smooth.

When you blend this water–and-fiber-rich veggies, you get a nutrition-packed smoothie which will push the toxins through the body, easing bloating.

LUNCH: Crunchy Chicken and spinach salad

  • Mix 1-2 cups of raw spinach, beets, artichokes, ¼ tomato, chickpeas (½ cup), ½ an avocado and pumpkin seeds in a large bowl.
  • Dress with lemon juice, olive oil, crushed garlic and top with grilled chicken

A bowl of salad that’s rich in fiber, antioxidants and full of water-filled veggies is an ideal way to clear out the sodium and toxins from your body while boosting concentration and energy levels.

SNACK: Chips and Dip

Veggie sticks, whole-grain pita chips, 1/3 cup of hummus, guacamole or black bean dip; eat with dandelion tea.

DINNER: Veggies and ginger-seasoned seafood

  • Season shrimp or 6 ounces of grilled salmon with ginger;
  • Eat with grilled asparagus smeared with 1 cup of brown rice and 0.5 oz. of olive oil;
  • And, water with squeezed lemon


BREAKFAST: Mexican-Style Veggie Omelet

  • Scramble 2 eggs (enriched with 2 Omega-3)along with 1 cup of cooked mixed vegetables (specifically, mushroom, tomatoes, onions, and peppers);
  • Top it with ½ small avocado sliced and ½ cup kidney beans
  • Eat with side of grapefruit slices.

LUNCH: Sushi

  • Top ½ cup fresh fruit salad with 6 ounces non-fat Greek Yogurt
  • 1 oz. of chopped walnuts;
  • And, 0.5 oz. Yacon Syrup (or any natural sugar substitute)

This snack platter packs high-fiber, water, and antioxidants

You can order in 2 brown rice sushi rolls with tuna or salmon

And, fresh ginger/ avocado

Eat with small miso soup, 3 ounces of seaweed salad and of course a cup of green tea.

SNACK: Have a Greek Yogurt Parfait


DINNER: Make a Buffalo Burger

  • Take 6 ounces bison burger and top it with 1 oz. avocado and grilled onions.
  • Prepare it on 100% whole-wheat bun with a side of baked sweet potatoes and roasted artichokes.

This will help wean you off fat-rich holiday foods and will add loads of energizing nutrients like vitamin B and fiber.

Let’s balance our health and the holidays.

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