July 8, 2016 | BY: Sabrina
Tillman and Kirsten
Morningstar
If you’ve tried all-liquid detoxes or juice cleanses, and
suffered through the fatigue, headaches, and moodiness only to have the (mostly
water) weight you lost creep back on quickly after you finished the regimen,
there is another way to rev your metabolism and jumpstart a clean eating
lifestyle.
The 3-Day Refresh combines
three specially-formulated shakes plus one fiber drink with whole foods to help
you de-bloat, squash cravings, and start eating more real, nutritious foods
like vegetables, fruits, and healthy fats. Filled with plenty of nutrition,
fiber, and good-for-you fats, this plan is short enough to make it doable in
any circumstance — even if you’re traveling. Best of all, you don’t have to sit
miserably at the dinner table with a cup of liquid while your family or friends
enjoy a satisfying meal. You get to eat real food with them.
Ready to get started? We’ve made it easy to jump right in.
Here’s what your meals will look like when you’re done:
Day One and Three:
Upon Waking: 8–10 oz. glass of filtered water with optional lemon
slice
Breakfast (within one hour of waking): Shakeology with 1 cup cantaloupe
Mid-Morning: Fiber Sweep mixed with 1 cup filtered water
Lunch (at least 1 hour after Fiber Sweep): Vanilla Fresh shake blended with 1¼ cup filtered water. Eat 12 strawberries, 5 asparagus spears roasted with 1 tsp. olive oil
Afternoon Snack (at least one hour after lunch): 2 medium stalks celery with 2 Tbsp. hummus
Dinner (at least one hour after afternoon snack): Vanilla Fresh blended with 1¼ cup filtered water. Veggie Stir-Fry, and 1 cup organic store-bought vegetable broth (optional) with ¼ cup fresh herbs.
Breakfast (within one hour of waking): Shakeology with 1 cup cantaloupe
Mid-Morning: Fiber Sweep mixed with 1 cup filtered water
Lunch (at least 1 hour after Fiber Sweep): Vanilla Fresh shake blended with 1¼ cup filtered water. Eat 12 strawberries, 5 asparagus spears roasted with 1 tsp. olive oil
Afternoon Snack (at least one hour after lunch): 2 medium stalks celery with 2 Tbsp. hummus
Dinner (at least one hour after afternoon snack): Vanilla Fresh blended with 1¼ cup filtered water. Veggie Stir-Fry, and 1 cup organic store-bought vegetable broth (optional) with ¼ cup fresh herbs.
Day Two:
Upon Waking: 8–10 oz. glass of filtered water with optional lemon
slice
Breakfast (within one hour of waking): Shakeology with 1 cup cantaloupe
Mid-Morning: Fiber Sweep mixed with 1 cup filtered water
Lunch (at least one hour after Fiber Sweep): Vanilla Fresh shake blended with 1¼ cup filtered water. Eat 1 cup raspberries, ¾ cup cauliflower florets roasted with 1 tsp. olive oil and a dash of cumin
Afternoon Snack (at least one hour after lunch): ½ large carrot (or 5 baby carrots) with 2 Tbsp. hummus
Dinner (at least one hour after afternoon snack): Vanilla Fresh blended with 1¼ cup filtered water. Spinach Salad (recipe below), and 1 cup organic store-bought vegetable broth (optional) with ¼ cup fresh herbs.
Breakfast (within one hour of waking): Shakeology with 1 cup cantaloupe
Mid-Morning: Fiber Sweep mixed with 1 cup filtered water
Lunch (at least one hour after Fiber Sweep): Vanilla Fresh shake blended with 1¼ cup filtered water. Eat 1 cup raspberries, ¾ cup cauliflower florets roasted with 1 tsp. olive oil and a dash of cumin
Afternoon Snack (at least one hour after lunch): ½ large carrot (or 5 baby carrots) with 2 Tbsp. hummus
Dinner (at least one hour after afternoon snack): Vanilla Fresh blended with 1¼ cup filtered water. Spinach Salad (recipe below), and 1 cup organic store-bought vegetable broth (optional) with ¼ cup fresh herbs.
Follow these instructions to make your meals quickly:
1.
Roast the asparagus and cauliflower. See preparation directions
below.
2.
Make the Veggie Stir-Fry. See prep directions below.
3.
Next, build the spinach salad. See prep directions below.
4.
Now, put together the afternoon snacks. Cut 4 stalks of celery
ribs, and cut the reserved half of the carrot into matchsticks. Divide the
celery between 2 small food containers, and place the carrots in another
container. Add 2 Tbsp. of hummus to each dish. Place in the refrigerator.
5.
If you’re going to include the optional vegetable broth in your
3-Day Refresh menu, fill three food containers with 1 cup of broth each. Add up
to ¼ cup fresh herbs, like chopped parsley or cilantro.
6.
If you purchased a whole cantaloupe, cut it into cubes so that
you have 3 cups of cut fruit. Divide evenly between 3 food storage containers
or small plastic bags, and place them in the refrigerator.
Roasted Asparagus and Cauliflower Preparation
·
Heat oven to 400°F.
·
Arrange 10 asparagus spears on a baking sheet, drizzle with 2
tsp. olive oil, and season with Himalayan salt if desired.
·
On the same baking sheet, place ¾ cup of cauliflower florets and
drizzle with 1 tsp. olive oil and a dash of ground cumin.
·
Place the baking sheet in the oven for 20 minutes or until vegetables
are tender crisp.
·
Remove from oven and set aside to cool for 20 minutes.
·
Divide asparagus evenly between two food storage containers, and
place cauliflower in another container.
·
Place containers in the refrigerator.
Veggie Stir-Fry Preparation
·
Chop 1 clove of garlic, ½ inch of ginger, 1 cup of green beans,
2½ large carrots (reserve the other half carrot), and 1½ red bell peppers.
·
Heat a skillet over medium heat and add the garlic and ginger.
Stir frequently for 1–2 minutes.
·
Add green beans, carrots, bell peppers, ¼ tsp. sea salt, and 2
Tbsp. vegetable broth.
·
Cook for 5–7 minutes more, or until the vegetables are tender
crisp.
·
Set aside to cool for 20 minutes, then divide evenly between 2
food storage containers.
·
Place in the refrigerator.
Spinach Salad Preparation
·
In a large food storage container, place 2 cups baby spinach, ½
cucumber, ½ red bell pepper, ¼ cup sprouts, and ½ of a tomato.
·
Top with 1 tsp. sunflower seeds, and place half a lemon in the
dish.
·
When you’re ready to eat, squeeze the lemon over the salad as a
dressing.
Fruit
1 medium cantaloupe (or 3 cups cubed cantaloupe)
1 container raspberries
24 medium strawberries
1 lemon
Vegetables
2 cups baby spinach
1 bag cauliflower florets (or 1 small cauliflower)
1 cup green beans
3 carrots
1 bunch celery
2 red bell peppers
1 small container of sprouts (radish, alfalfa, or broccoli)
1 medium tomato
1 small cucumber
10 asparagus spears
1 bunch parsley or cilantro, optional
garlic
ginger
2 cups baby spinach
1 bag cauliflower florets (or 1 small cauliflower)
1 cup green beans
3 carrots
1 bunch celery
2 red bell peppers
1 small container of sprouts (radish, alfalfa, or broccoli)
1 medium tomato
1 small cucumber
10 asparagus spears
1 bunch parsley or cilantro, optional
garlic
ginger
Miscellaneous
26 oz. low-sodium, organic vegetable broth
1 tsp. sunflower seeds
prepared hummus (pick a hummus with a short, clean ingredients list)
26 oz. low-sodium, organic vegetable broth
1 tsp. sunflower seeds
prepared hummus (pick a hummus with a short, clean ingredients list)
Pantry
olive oil
cumin
olive oil
cumin