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Post- Holiday 3 Day Detox:

Published : 12/27/2016 13:29:45
Categories : Main

The holidays have come and gone, but the sugar addiction and semi-permanent hangover from all the desserts and mulled wine have stuck with you. Now what? In order to reset your body, we have a three- day detox lined up to get you back in tip-top shape just in time to celebrate New Year’s 2017!

The first thing to eliminate is sugar! It can lead to excess cravings (and pounds)! This means no sugar in your coffee, no tasty mid-day treats or late night desserts.

The second part of the detox, is to focus on protein and healthy fats, this will keep you full while getting you and your appetite back to normal.

Finally, this detox is focused on fruits and vegetables to provide extra nutrients to help your immune system and digestion recover from a few days of over-eating. We also recommend adding just 30 minutes of medium intensity exercise for these three days, this will create more energy and help burn some of those extra calories you consumed! You will also want to drink extra water to help with the post-holiday bloat, it is best to drink half of your body weight (in ounces).

Day One:

Breakfast: Two eggs cooked in coconut oil, two slices of turkey bacon, ½ grapefruit or ½ cup of plain oatmeal. Black coffee or unsweetened latte on the side

Snack: Celery sticks with 2 tbsp. almond butter

Lunch: Large mixed green salad with carrots, celery, cucumber, olives and 4 oz. of chicken breast topped with 1 tbsp. olive oil and vinegar to taste

Snack: 1 ounce of walnuts and 1 apple, green tea on the side

Dinner: ½ of one roasted spaghetti squash, topped with 4 oz. lean ground turkey and ¼ cup red sauce of choice

Day Two:

Breakfast: Two eggs cooked in coconut oil, two slices of turkey bacon, ½ grapefruit or ½ cup of plain oatmeal. Black coffee or unsweetened latte on the side

Snack: Cucumber slices with 2 tablespoons hummus

Lunch: Large mixed green salad with carrots, celery, cucumber, olives and 4 oz. of tuna topped with 1 tbsp. olive oil and vinegar to taste

Snack: 1 ounce of almonds with 1 orange, green tea on the side

Dinner: 4 oz. chicken breast served with 1 baked sweet potato topped with sour cream, side of 1 cup steamed broccoli

Day Three:

Breakfast: Two eggs cooked in coconut oil, two slices of turkey bacon, ½ grapefruit or ½ cup of plain oatmeal. Black coffee or unsweetened latte on the side

Snack: Carrot sticks with hummus

Lunch: Large mixed green salad with carrots, celery, cucumber, olives and 4 oz. of salmon topped with 1 tbsp. olive oil and vinegar to taste

Snack: 1 ounce of brazil nuts, 2 kiwi and green tea on the side

Dinner: Homemade chicken soup with 4 oz. of chicken breast, carrots, celery, potato and chicken broth

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