It’s time to start a 3-day detox diet plan after the holiday season! Detoxification gives time for our organs to take a rest and recover. You require to control the intake of calories these few days. But you do not need to skip the meals or snacks. Here is a 3-day detox diet plan for your reference.
What is detoxification?
Detoxification gives time for our organs to take a rest and recover. It can rejuvenate your body and skin from the inside out. A healthy liver helps digest and absorb the nutrients smoothly and enhances the processing of toxins. It is critical to our health.
3-day detox diet plan
Remember to eliminate caffeine, alcohol, cigarettes, refined sugars, saturated fats, and all processed foods during these 3 days, which can add toxins to your body. Drinking sufficient water every day and increasing the intake of fiber like fruits and vegetables can further eliminate toxins from your body.
FIRST THING TO DO: A glass of warm lemon water.
BREAKFAST: Fresh beetroot juice with adding a tablespoon of chia seeds for extra fiber and energy boost.
LUNCH: 4 ounces of grilled chicken topped with baby spinach leaves, sliced red onion, and 2 tablespoons almonds.
DINNER: Bake 4 ounces of cod with 2 teaspoons olive oil, fresh lemon juice, and a pinch of sea salt and pepper. Serve with a half cup of brown rice and steamed dark leafy veggies.
SNACKS: Sliced green apple with 1 ounce of cheddar cheese.
FIRST THING TO DO: A glass of cleansing herb tea
BREAKFAST: 1 cup of oats topped with 2 tablespoons chopped walnuts and 1 cup of fresh berries.
LUNCH: 4 ounces of grilled salmon fillet served with dark green lettuce and topped with fresh lemon juice and 1 teaspoon olive oil.
DINNER: Roasted veggies with black pepper. Serve with a half cup of quinoa and top with the sauce.
SNACKS: A half cup of cottage cheese topped with a half cup of fresh berries.
FIRST THING TO DO: A glass of decaf green tea.
BREAKFAST: Mix 1 cup of plain Greek yogurt with 2 tablespoons flaxseeds and 1 cup of fresh berries.
LUNCH: A whole-wheat tortilla topped with sliced avocado, 2 slices of tomato, 2 slices of mozzarella cheese, 1 teaspoon mustard, and 1 romaine lettuce leaf.
DINNER: 5 ounces of baked skinless chicken breast with fresh lemon juice, 2 teaspoons of olive oil, and sliced green olives. Serve with a corn salad topped with a pinch of sea salt and pepper.
SNACKS: 1 cup of soy milk and 1 ounce of almonds.