The Complete Menu Plan for the Food Lover's Cleanse 2014

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This cleanse serves 4 for dinner and 1 for both breakfast and lunch. Our dinner recipes will provide leftovers for use in lunch the next day, depending on how much your family eats. In case you do not have leftovers, we have suggested alternative ingredients in the recipes to flesh out your midday meals.

<a id="day-01" name="day-01"></a>

Breakfast:
Steel-Cut Oats with Blackberries and Hemp Seeds

Lunch:
Spinach, Tofu, and Shaved Carrot Salad with Sesame Dressing and Spiced Pepita and Cashew Crunch

Snack:
Avocado Smoothie

Dinner:
Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce

Dessert:
2 tangerines

<a id="day-02" name="day-02"></a>

Breakfast:
Avocado on Rye Crackers with Smoked Salmon

Lunch:
Quinoa and Roasted Vegetable Salad

Snack:
Greek Yogurt with Spiced Pepita and Cashew Crunch and Mango

Dinner:
Pan-Roasted Chicken with Red Pepper–Walnut Spread

White Bean Salad with Pomegranate and Parsley

Dessert:
Coconut, Pistachio, and Cacao Chocolate Bark

<a id="day-03" name="day-03"></a>

Breakfast:
Two-Egg Omelet with Red Pepper–Walnut Spread

Lunch:
Chicken, Cabbage, and Tangerine Salad

Snack:
1 sliced pear
1 oz. goat cheese

Dinner:
Hanger Steak with Orange-Oregano Chimichurri

Warm Escarole Salad with Anchovies and Mustard Seed Vinaigrette

Roasted Sweet Potatoes with Garlic and Chili

Dessert:
Citrus Salad on Mango Coulis with Cacao Nibs and Toasted Almonds

<a id="day-04" name="day-04"></a>

Breakfast:
Multigrain Hot Cereal with Pomegranate Seeds and Spiced Pepita and Cashew Crunch

Lunch:
Steak and Arugula Salad

Snack:
1 apple
1 Tbsp. almond butter

Dinner:
Broiled Mackerel with Scallions and Lemon

Beet Salad with Caraway and Almonds

Dessert:
1 oz. Coconut, Pistachio, and Cacao Chocolate Bark

<a id="day-05" name="day-05"></a>

Breakfast:
Orange-Date Muesli with Coconut and Cacao Nibs

Lunch:
Sardines with Rye Crackers and Whole Grain Mustard Dressing

Snack:
1 hard-boiled egg with smoked salt and Aleppo pepper

Dinner:
Roasted Butternut Squash

Green Lentil and Brown Basmati Rice Pilaf

Kale with The Greenest Tahini Sauce

Dessert:
2 tangerines

<a id="day-06" name="day-06"></a>

Breakfast:
Quinoatmeal with Apple and Toasted Walnuts

Lunch:
Squash and Mustard Greens Salad

Snack:
1 hard-boiled egg with smoked salt and Aleppo pepper

Dinner:
Lemongrass Chicken

Black Rice with Coconut

Garlicky Bok Choy

Dessert:
1 oz. Coconut, Pistachio, and Cacao Chocolate Bark

<a id="day-07" name="day-07"></a>

Breakfast:
Banana Almond Smoothie

Lunch:
Chicken, Mango, and Black Rice Salad

Snack:
1 large apple
2 Tbsp. walnuts

Dinner:
Albacore Brochettes

Dessert:
2 Medjool dates

<a id="day-08" name="day-08"></a>

Breakfast:
Steel-Cut Oats with Blackberries and Hemp Seeds

Lunch:
Carrots, Watercress, and Chickpeas with The Greenest Tahini Sauce

Snack:
Avocado Smoothie

Dinner:
Roasted Tofu with Red Pepper–Walnut Spread

Bulgur Salad with Cauliflower, Herbs, and Pistachios

Dessert:
1 Red or Golden Delicious apple

Breakfast:
Orange-Date Muesli with Coconut and Cacao Nibs

Lunch:
Bulgur, Tofu, and Kale Salad

Snack:
4 oz. cauliflower
4 oz. celery
1 Tbsp. The Greenest Tahini Sauce

Dinner:
Curried Mussels

Mustard-Roasted Potatoes

Simply Sautéed Spinach

Dessert:
Coconut, Pistachio, and Cacao Chocolate Bark

<a id="day-10" name="day-10"></a>

Breakfast:
Greek Yogurt with Spiced Pepita and Cashew Crunch and Mango

Lunch:
Frisee Salad with Potatoes, Apples, and Hazelnuts

Snack:
Avocado on Rye Crackers with Smoked Salmon

Dinner:
Roast Pork Tenderloin and Apples with Mushroom Sauté

Quinoa with Walnuts and Shallots

Dessert:
Citrus Salad with Orange-Flower Water, Pistachios, and Pomegranate Seeds

<a id="day-11" name="day-11"></a>

Breakfast:
Quinoatmeal with Apples and Toasted Walnuts

Lunch:
Pork, Mushroom, and Arugula Salad

Snack:
4 oz. cauliflower
4 oz. celery
1 Tbsp. The Greenest Tahini Sauce

Dinner:
Chicken in a Pot with Carrots, Turnips, and Barley

Dessert:
2 small tangerines

<a id="day-11" name="day-11"></a>

Breakfast:
Banana Almond Smoothie

Lunch:
Chicken, Apple, and Fennel Salad

Snack:
1 hard-boiled egg
1 Tbsp. Red Pepper–Walnut Spread

Dinner:
Tomato Farroto with Sardines

Garlicky Kale

Dessert:
2 small tangerines

<a id="day-13" name="day-13"></a>

Breakfast:
Farroto with Fried Egg

Lunch:
Avocado and Grapefruit Salad with Edamame

Snack:
Apple slices
1 Tbsp. almond butter
Pinch of smoked salt

Dinner:
Tofu, Mustard Greens, and Shiitake Mushroom Stir-Fry

Black Rice with Coconut

Dessert:
2 small tangerines

<a id="day-14" name="day-14"></a>

Breakfast:
Pomegranate-Apple Salad with Greek Yogurt

Lunch:
Coconut Rice, Tofu, and Kale Salad

Snack:
1 sliced pear
1 oz. goat cheese

Dinner:
Pan-Roasted Salmon with Grapefruit-Cabbage Slaw

Refried Black Beans

Dessert:
Coconut, Pistachio, and Cacao Chocolate Bark