LIVER DETOX MEAL PLAN D A Y 1

(1)

LIVER DETOX MEAL PLAN

D A Y 1

BREAKFAST INGREDIENTS:

Antioxidant rich smoothie:

1 cup of spinach 6 baby carrots

½ banana

1/2 cup of wild blueberries (frozen)

Coconut or almond milk (enough to blend the contents well) Sprinkle of cinnamon (during colder months)

Combine ingredients in a blender and blend until smooth.

• 2 CUPS OF SPINACH

• 6 BABY CARROTS

• COCONUT/ALMOND MILK

• ½ BANANA

• ½ CUP OF WILD BLUE BERRIES (FROZEN)

• 2-3 ORGANIC HORMONE &

ANTIBIOTIC FREE CHICKEN BREASTS

• 2 CUPS OF BONE BROTH

• 1 CHOPPED ONION

• 1-2 CHOPPED RUTABAGAS

• 3-INCH PIECE OF GINGER

• 1 TBS OF MINCED GARLIC

• BAG OF AVOCADOS

• 3 TOMATOS

• HUMMUS

HOLISTIC HOUSE

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LUNCH

White Chicken Chili:

Make pulled organic hormone & antibiotic free chicken in a crock pot the day before. Make 2-3 breasts depending on your appetite. I pour bone broth to cover the chicken and then cook on low for 6 hours.

Once the chicken in finished, add chopped onions, 2 chopped rutabagas, a 3-inch piece of peeled ginger and 1 TBS of minced garlic. When ready to eat, top with a sliced avocado & green onion.

DINNER

Spinach Chicken Salad:

1 cup of spinach (for a relaxed budget, add mixed greens including arugula and kale)

½ a chicken breast pulled (you can remove from the chili) 1 handful of baby carrots

1 diced tomato 1 chopped celery Diced cucumber

SNACK

Carrots and hummus

*NOTE: I recommend all organic fruits and vegetables,

hormone + antibiotic free (grass fed/ free range) meat sources,

and wild caught fish.

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LIVER DETOX MEAL PLAN

D A Y 2

BREAKFAST INGREDIANTS:

Millet “oatmeal” Breakfast:

Mix 1 cup of millet + 2 cups of water in Instant Pot on high for 9 minutes. Allow to cool. Serve ½ cup of cooked millet and store the rest in the fridge for later.

Mix cooked millet with 2 tbs of ghee, 2 tbs or walnut or avocado oil,

& cinnamon. Dress with 4 walnut halves, 2 brazil nuts, and 3 macadamia nuts if desired. If it’s not sweet enough for you, add 1 tsp of monkfruit. Enjoy!

• I CUP OF MILLET

• 1 TSP OF MONKFRUIT (OPTIONAL)

• GHEE/AVOCADO OR WALNUT OIL

• CINNAMON

• WALNUTS

• MACADAMIA NUTS

• BRAZIL NUTS

• 1 PKG OF TURKEY MEAT

• ORGANIC BLACK BEANS

• 5 APPLES

• 1 AVOCADO

• GREEN ONION

SUPPLEMENTATION:

• 1 SCOOP OF ULTRACLEAR TWICE (MORNING AND AFTERNOON)

• 1 ADVACLEAR CAPSULE TWICE (MORNING AND AFTERNOON)

HOLISTIC HOUSE

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LUNCH

LEFTOVER White Chicken Chili:

Don’t forget to top with sliced avocado and green onion!

DINNER

Turkey burrito bowl:

1 package of ground turkey (hormone and antibiotic free)

¼ cup black beans 1 diced tomato Minced garlic to taste 1 avocado

Cook turkey in pan. Once meat is cooked, add beans and salsa until warmed. Top with sliced avocado

SNACK

Diced baked apples with cinnamon and ghee:

Slice several apples, drizzle with ghee + sprinkle with cinnamon. I

suggest baking 2-5 apples, because it’s something you can munch

on throughout the detox program. Pre-heat oven to 225 degrees

and bake for 25 minutes.

(3)

LIVER DETOX MEAL PLAN

D A Y 3

BREAKFAST INGREDIENTS:

Fruit & Tea:

Green tea (unsweetened)

½ banana

¾ cup of wild blueberries

• ½ BANANA

• ¾ CUP WILD BLUE BERRIES

• WILD CAUGHT SALMON

• COCONUT AMINOS

• 1 CUP OF SPINACH

• 1 BAG OF FROZEN PINEAPPLE

• 2 KIWI

• 2 ARTICHOKES

• ½ CUP OF CARROTS,

BROCCOLI, AND ZUCCHINI

SUPPLEMENTATION:

• 1 SCOOP OF ULTRACLEAR TWICE (MORNING AND AFTERNOON)

• 2 ADVACLEAR CAPSULES TWICE (MORNING AND AFTERNOON)

HOLISTIC HOUSE

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LUNCH

Artichoke hearts + Vegetable medley:

Trim and pressure cook artichoke hearts in Instant Pot for 9 minutes Serve with steamed or pan seared carrots, zucchini, and broccoli Feel free to sprinkle with coconut aminos and sea salt for flavor.

DINNER

Salmon + Tropical Salad Pre-heat oven to 400*

Prepare salmon with a splash of coconut aminos and ½ cup of cubed pineapple.

Bake for 25-30 minutes

Serve over a bed of spinach (1 cup), 1tbs of coconut flakes and 2 sliced kiwi

SNACKS

Baked apples with ghee and cinnamon

** I really like this as a snack, IF you need a snack. Apples are wonderful for digestion. Ghee contains butyric acid which helps support your gut lining, and cinnamon is loaded with antioxidants. I keep this as the snack option until day 9 for this reason. It’s also less food prep for you!

SUPPLEMENTATION:

Take the Ultraclear between meals. I suggest after breakfast and

after lunch. Take the Advaclear alongside of the Ultraclear.

(4)

LIVER DETOX MEAL PLAN

D A Y 4

BREAKFAST INGREDIANTS:

Tropical Smoothie:

1 cup of spinach 6 baby carrots

½ banana

1/3 cup of mango 1/3 cup pineapple Filtered Water

• 1 CUP OF SPINACH

• 6 BABY CARROTS

• ½ BANANA

• 1/3 CUP OF FROZEN MANGO

• 1/3 CUP OF FROZEN PINEAPPLE

• SWEET POTATO

• 1 CUP OF BROCCOLI

• GHEE, CINNAMON, SEA SALT

• WILD CAUGHT SALMON

• 1 ONION

• 1 RED PEPPER

• 1 ZUCCHINI

SUPPLEMENTATION:

• 2 SCOOPS OF ULTRACLEAR TWICE (MORNING AND AFTERNOON)

• 2 ADVACLEAR CAPSULES TWICE (MORNING AND AFTERNOON)

HOLISTIC HOUSE

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LUNCH

½ Sweet Potato + Broccoli:

Preheat oven to 400*

Bake sweet potato for 45-55 minutes (bake whole sweet potato and save second half for day 8 of the detox!)

Steam 1 cup of broccoli (I throw mine in the Instant Pot on high for 1 minute)

When sweet potato and broccoli are finished:

• Dress the sweet potato with ghee and cinnamon

• Dress the broccoli with ghee and pink Himalayan sea salt

DINNER

Salmon + Vegetable Medley:

Preheat oven to 400*

Pour coconut oil over salmon with pink Himalayan salt and pepper (garlic optional)

Bake for 35 minutes

Slice carrots, zucchini, onion, and red pepper and stir fry in pan with coconut oil

SNACK

Baked apples with ghee and cinnamon

SUPPLEMENTATION:

Take the Ultraclear between meals. I suggest after breakfast and

after lunch. Take the Advaclear alongside of the Ultraclear.

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LIVER DETOX MEAL PLAN

D A Y 5

BREAKFAST INGREDIANTS:

Baked apples with ghee and cinnamon • BAKED APPLES

• ½ OF BROCCOLI

• ½ CUP OF CAULIFLOWER

• WILD CAUGHT SALMON

• 3 RUTABAGAS

• 1 CUP OF BONE BROTH

SUPPLEMENTATION:

• 2 SCOOPS OF ULTRACLEAR 4 TIMES/ DAY

• 2 ADVACLEAR CAPSULES 3 TIMES/ DAY

HOLISTIC HOUSE

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LUNCH

Steamed broccoli and cauliflower:

½ cup of broccoli

½ cup of cauliflower

Steam on stovetop or instant pot

DINNER

Salmon + Mashed Rutabaga:

Bake salmon at 375 degrees for 35 minutes Peel 4-5 rutabagas and cut into cubes Boil for 15 minutes in water (until soft)

Blend in mixer with 1 cup of bone broth, ghee, pink Himalayan salt, and thyme

Serve ½ cup of mashed rutabaga with meal (save the rest for left overs for the rest of the week)

SNACK

None. You are taking UltraClear 4 times today.

SUPPLEMENTATION:

Take the Ultraclear between meals. I suggest splitting your four

servings between your three meals. Take the Advaclear alongside

of the Ultraclear (except for your final UltraClear dose).

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LIVER DETOX MEAL PLAN

D A Y 6

BREAKFAST INGREDIANTS:

Baked apples with ghee and cinnamon • BAKED APPLES

• 1 CUP OF MASHED RUTABAGA

• 1 CUP OF SPINACH

• ½ CUP OF BROCCOLI

• WILD CAUGHT SALMON

SUPPLEMENTATION:

• 2 SCOOPS OF ULTRACLEAR 4 TIMES/ DAY

• 2 ADVACLEAR CAPSULES 3 TIMES/ DAY

HOLISTIC HOUSE

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LUNCH

Mashed Rutabaga (leftover) + Steamed Spinach:

Reheat 1 cup mashed rutabaga on stovetop or microwave Steam 1 cup of spinach

DINNER

Salmon + Steamed Broccoli:

Reheat salmon in oven 350* x 10 minutes Steam ½ cup of broccoli

SNACK

None. You are taking UltraClear 4 times today.

SUPPLEMENTATION:

Take the Ultraclear between meals. I suggest splitting your four

servings between your three meals. Take the Advaclear alongside

of the Ultraclear (except for your final UltraClear dose).

(7)

LIVER DETOX MEAL PLAN

D A Y 7

BREAKFAST INGREDIANTS:

Raw apple + pear medley:

Slice one small apple and one small pear • 1 SMALL APPLE

• 1 SMALL PEAR

• BRUSSEL SPROUTS (CHOOSE QUANTITY DEPENING ON SATIETY)

• WILD CAUGHT SALMON

• ½ CUP OF MASHED RUTABAGA

• 1 HEAD OF BROCCOLI

• ½ HEAD FO CAULIFLOWER

SUPPLEMENTATION:

• 2 SCOOPS OF ULTRACLEAR 4 TIMES/ DAY

• 2 ADVACLEAR CAPSULES 3 TIMES/ DAY

HOLISTIC HOUSE

All rights reserved www.theholistichouse.org

LUNCH

Roasted Brussel Sprouts + Salmon:

Pre-heat oven to 375*. Slice brussel sprouts in half and place in glass bakeware. Sprinkle with olive oil, thyme, garlic, and sea-salt.

Bake for 45 minutes. Placed salmon in oven at 375* for 30 minutes.

Add same spices to salmon. Serve together.

DINNER

Broccoli+ cauliflower + Mashed Rutabaga:

Reheat ½ cup of mashed rutabaga on stovetop or microwave Steam 1 head of broccoli and ½ a head of cauliflower in the instant pot. For flavor consider adding ghee, pink himilayan salt, and oregano to vegetables.

SNACK

None. You are taking UltraClear 4 times today.

SUPPLEMENTATION:

Take the Ultraclear between meals. I suggest splitting your four

servings between your three meals. Take the Advaclear alongside

of the Ultraclear (except for your final UltraClear dose).

(8)

LIVER DETOX MEAL PLAN

D A Y 8

BREAKFAST INGREDIANTS:

Tropical Fruit Medley:

1 kiwi

½ cup mango

½ cup pineapple

• 1 KIWI

• ½ CUP OF MANGO

• ½ CUP OF PINEAPPLE

• 1 CUP OF RICE

• 1 CUP OF CARROTS

• 1/3 OF AN EGGPLANT

• ¼ CUP OF MUSHROOMS

• LEFTOVER BROCCOLI AND CAULIFLOWER

• COCONUT AMINOS

• WILD CAUGHT SALMON

• ASPARAGUS

SUPPLEMENTATION:

• 2 SCOOPS OF ULTRACLEAR 3 TIMES/ DAY

• 2 ADVACLEAR CAPSULES 3 TIMES/ DAY

HOLISTIC HOUSE

LUNCH

Rice + Vegetable Medley:

Mix 1 cup of white rice with 2 cups of water. Pressure cook on “rice”

setting on Instant Pot

Steam or pan sear carrots, eggplant, mushroom, along with any leftover broccoli and cauliflower

Serve vegetables over rice. Flavor with coconut aminos

DINNER

Salmon + Asparagus:

Pre-heat oven to 400* bake salmon for 25-30 minutes

Bake or pan sear asparagus. Season with garlic, thyme, rosemary, and pink Himalayan sea-salt for taste.

SNACK

Baked apples with ghee and cinnamon

(9)

LIVER DETOX MEAL PLAN

D A Y 9

BREAKFAST INGREDIENTS:

Millet “oatmeal” Breakfast:

Mix 1 cup of millet + 2 cups of water in Instant Pot on high for 9 minutes. Allow to cool. Serve ½ cup of cooked millet and store the rest in the fridge for later.

Mix cooked millet with 2 tbs of ghee, 2 tbs or walnut or avocado oil,

& cinnamon. Dress with 4 walnut halves, 2 brazil nuts, and 3 macadamia nuts if desired. Enjoy!

• 1 CUP OF MILLET

• CINNAMON

• WALNUTS, BRAZIL, AND MACADAMIA NUTS

• GHEE

• WALNUT OR AVOCADO OIL

• 1/3 CUP OF QUINOA

• 1 CHICKEN BREAST

• 1 BEET

• 1 CUP OF SPINACH

• CARROTS

• LEFOTVER EGGPLANT

• LEFTOVER SWEET POTATOES

• WALNUTS

• PINE NUTS

SUPPLEMENTATION:

• 2 SCOOPS OF ULTRACLEAR 2 TIMES/ DAY

• 2 ADVACLEAR CAPSULES 2 TIMES/ DAY

HOLISTIC HOUSE

LUNCH

Quinoa + Organic Chicken:

Pressure cook 1/3 cup of quinoa with 2/3 cup of water in Instant Pot on “rice” setting

Pre-heat oven to 350* and bake 1 chicken breast for 20-25 minutes (until thoroughly cooked)

Add leftover vegetables from yesterday’s rice and vegetable medley Season with coconut aminos if desired or other preferred spices

DINNER

Beet Salad:

Bake 1 beet at 350 degrees for 45 minutes. Peel and cube.

1 cup of spinach 1 handful of carrots

¼ sliced leftover eggplant

2 tbs of leftover sweet potato (diced)

Top with walnuts (up to 4 halves) and pine nuts (up to 1 tbs)

SNACK

Mixed berries:

Combine ½ cup of wild blueberries, raspberries, strawberries, and

blackberries

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LIVER DETOX MEAL PLAN

D A Y 1 0

BREAKFAST INGREDIENTS:

Millet “oatmeal” Breakfast:

Mix 1 cup of millet + 2 cups of water in Instant Pot on high for 9 minutes. Allow to cool. Serve ½ cup of cooked millet and store the rest in the fridge for later.

Mix cooked millet with ¼ cup of nut milk, 1 tbs of ghee or 1 tbs /walnut.avocado oil, & cinnamon. Dress with 4 walnut halves, 2 brazil nuts, and 3 macadamia nuts if desired. Enjoy!

• ½ OF COOKED MILLET

• CINNAMON

• WALNUTS, BRAZIL, AND MACADAMIA NUTS

• GHEE

• WALNUT OR AVOCADO OIL

• ¼ CUP NUT MILK

• SALMON

• MASHED RUTABAGA

SUPPLEMENTATION:

• 2 SCOOPS OF ULTRACLEAR 4 TIMES/ DAY

• 2 ADVACLEAR CAPSULES 3 TIMES/ DAY

HOLISTIC HOUSE

LUNCH

YOUR PICK! Make a combination of leftovers from this week and choose ONE new food to re-introduce in this meal. It can only be ONE new item. Reflect on how you feel over the next three days, before adding a subsequent new food item. It can take up to three days to feel a food sensitivity.