3-Day Detox Diet Plan

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.

Day 1:

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.

Day 2:

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.

Day 3:

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.