Eat Yourself Sexy Australia

Detox Meal Plan - Week 3

Want to Eat Youself Sexy? Try Rebecca's meal plan, designed by nutritionist Emma Sutherland.

  • Download Rebecca's full 8-week meal plan.

  • Click here to see all recipes featured in this meal plan.
  • WEEK 3 - Day 1
    Breakfast: 2 poached eggs on 2 slices sourdough toast topped with ¼ avocado.
    Snack: Celery with 30g ABC spread.
    Fact: ABC spread is a nutrient dense combination of almonds, brazils and cashews. It is high in protein and fiber.
    Lunch: 150g turkey with salad on flat bread (don’t forget the cabbage!) (see turkey wrap with salad on flat bread recipe).
    Snack: 1 apple with 10 cashews
    Dinner: ½ cup spelt pasta topped with cooked broccoli, cauliflower and red & orange capsicums and a small green salad.
    Liquids: 2L water, 150ml carrot, celery, cucumber, apple juice (see nutrient booster juice recipe).

    WEEK 3 - Day 2
    Breakfast: Sourdough toast with baked beans.
    Snack: ¼ avocado and 2 corn thins.
    Lunch: 2 cups Syrian red lentil soup with 2 corn thins (see Syrian red lentil soup recipe).
    Snack: 5 brazil nuts and 1 orange.
    Dinner: ½ cup boiled quinoa with chopped seasonal vegetables stuffed into a capsicum and baked at 150C for 25 minutes, drizzle with lemon juice.
    Liquids: 2L water, chamomile tea (Sleep Aid).

    WEEK 3 - Day 3
    Breakfast: 1 dandelion leaf tea, 1 piece of sourdough toast with 15g ABC spread.
    Snack: 2 rice thins with hummus (see hummus recipe).
    Lunch: 2 x 80 g salmon, tofu and broccoli patties (see salmon, tofu and broccoli patties recipe).
    Snack: 4 whole wheat crackers and 1 apple.
    Dinner: 180g grilled lamb with pan-seared bok choy, zucchini & broccoli and 15ml tamari sauce.
    Liquids: 2L water and 150ml carrot, celery, cucumber, apple juice (see nutrient booster juice recipe).

    WEEK 3 - Day 4
    Breakfast: Scrambled tofu with tomatoes, mushrooms and fresh herbs (see scrambled tofu with tomatoes, mushrooms and fresh herbs recipe).
    Snack: 30g trail mix.
    Lunch: 150g chicken with salad on flat bread.
    Snack: 2 corn thins with avocado or tahini.
    Dinner: 180g grilled salmon with carrots, peas, spinach and snow peas.
    Liquids: 2L water.

    WEEK 3 - Day 5
    Breakfast: 1 cup Bircher muesli with berries and yoghurt (see toasted muesli recipe).
    Snack: 2 rice thins with avocado or tahini.
    Lunch: 180g grilled turkey wrap with salad on flat bread (see turkey wrap with salad on flat bread recipe).
    Snack: 1 orange.
    Dinner: 180g grilled snapper with mushrooms, carrots, broccoli and cabbage.
    Liquids: 2L water and 150 ml carrot, celery, cucumber, apple juice (see nutrient booster juice recipe).

    WEEK 3 - Day 6
    Breakfast: 2 egg omelette with 30g fetta and parsley.
    Snack: 5 brazil nuts and 1 orange.
    Lunch: 200g Zucchini slice (see zucchini slice recipe).
    Snack: ¼ avocado on 2 corn thins.
    Dinner: 180g roasted chicken breast with 1 cup roasted vegetables (see roast chicken breast with roast vegetables and blanched broccoli recipe).
    Liquids: 2L water.

    WEEK 3 - Day 7
    Breakfast: 1 cup muesli, 70g yoghurt with coconut flakes and 14g flax seeds. Add milk if you need.
    Snack: Celery sticks and hummus (see hummus recipe).
    Lunch: 2 x 80g lentil and vegetable patties (see lentil and vegetable patties recipe).
    Snack: 30g trail mix.
    Dinner: 180g grilled pepper steak with green beans (see grilled pepper steak with french beans recipe).
    Liquids: 2L water and 150ml carrot, celery, cucumber, apple juice (see nutrient booster juice recipe).

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