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The 7 day body reboot, meal plan - Day 2

lifestyle & tra…diet, health & …

3 September 2014
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DAY 2: HIGH INTENSITY

Drink as much water as you can. Drink herbal teas instead of black tea. Avoid alcohol Avoid coffee. If you can't, cut right down For sweet cravings, try two squares of raw dark chocolate or fruit 

BREAKFAST

AVOCADO, CHERRY TOMATO AND WATERCRESS ON RYE TOAST

  • 2 SLICES OF RYE BREAD
  • ½ A RIPE AVOCADO
  • 6 CHERRY TOMATOES
  • 1 HANDFUL OF WATERCRESS
  • SALT AND PEPPER
  • Toast the rye bread, then mash up the avocado and smother it across the toast. Chop the tomatoes and place on top, adding salt and pepper to taste. Finish by sprinkling the watercress on top.

MID-MORNING SNACK

SKIN JUICE

  • 4 CARROTS
  • ½ AN APPLE
  • 1 SMALL PIECE OF FRESH GINGER
  • Combine all of the ingredients in a blender until smooth.

LUNCH

RAW VEGETABLE SALAD WITH HARD-BOILED EGG

  • 1 BEETROOT
  • 1 CARROT
  • 1 CUP OF WHITE CABBAGE
  • 1 CUP OF RED CABBAGE
  • ¼ BAG OF ROCKET
  • ¼ BAG OF SPINACH
  • 1 HARD-BOILED EGG

DRESSING:

  • 2 TBSP OF OLIVE OIL
  • 2 TBSP OF TAMARI SOY SAUCE
  • JUICE OF ½ AN ORANGE
  • Grate the beetroot and carrot and finely chop the cabbages. Throw all of the ingredients together into a bowl, mix in the dressing and finish with the egg on top.

MID-AFTERNOON SNACK

TOASTED SEEDS WITH TAMARI SAUCE

  • 50G SESAME SEEDS
  • 100G PUMPKIN SEEDS
  • 100G SUNFLOWER SEEDS
  • 25G LINSEED SEEDS
  • 1 ½ TBSP TAMARI SOY SAUCE
  • 1 TBSP OLIVE OIL
  • Preheat the oven to 200C/400F/gas mark 6. Put all of the seeds in a mixing bowl, then stir in the soy sauce and olive oil. Spread the seeds on a baking tray and toast in the oven for seven to ten minutes, until the pumpkin seeds are puffed and golden. Stir once or twice while they are cooking to ensure even toasting.

DINNER

CHICKEN CASSEROLE WITH PURPLE SPROUTING BROCCOLI

  • 2 CHICKEN BREASTS, DICED
  • 1 LEEK, CHOPPED
  • 1 CUP OF GARDEN PEAS
  • 6 STEMS OF ASPARAGUS
  • 1 ONION, CHOPPED
  • 1 CUP OF PURPLE SPROUTING BROCCOLI
  • 2 SPRIGS OF MINT
  • JUICE FROM ½ A LEMON
  • CHICKEN STOCK TO COVER
  • SALT AND PEPPER
  • Place everything except the asparagus and broccoli into a casserole dish. Ensure the ingredients are well covered by the stock then place the dish into the oven for three hours at 150C/300F/gas mark 2. Alternatively, put the casserole into a slow cooker on a low heat in the morning and leave to cook all day. Add the asparagus into the dish for the last 30 minutes, then steam the sprouting broccoli for eight minutes and serve together.

Watch the video of Day 2 Body Reboot here

 

 

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