Day #1
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste

Breakfast orange and seasonal fruit (preferably locally grown) granola or other boxed whole grain/multigrain cereal with milk or soy, rice or almond milk (optional 1T ground flaxseed sprinkled atop)

Lunch green salad with cheese (European cheeses are especially delicious), whole grain crackers optional

Dinner canned baked beans with chunks of vegetarian hot dogs, or organic non-nitrate chicken or turkey hot dogs sliced fresh tomatoes and raw green/red pepper rings, corn bread or other whole grain bread

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit

Day #2
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste

Breakfast banana and seasonal fruit (preferably locally grown) whole grain toast with cashew, almond, or peanut butter

Lunch tomato soup, or vegetable soup (Homemade is great, but there are excellent canned and aseptic boxes which are wonderful time savers and with a simple addition of a few slices of carrot, broccoli, nutritional content is substantially boosted.)

Dinner pasta (ziti with garlic and olive oil), grated Parmesan, steamed broccoli, bite-sized chucks of marinated tofu

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit

Day #3
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste

Breakfast mango and seasonal fruit (preferably locally grown) eggs prepared by boiling or scrambled/fried in extra virgin olive oil whole grain toast with jam

Lunch …nothing wrong with PB and J! (whole grain bread, and try cashew, almond or pistachio butter) fresh apple or pear

Dinner baked acorn squash ("queen of the table"), stuffed with brown rice, toasted walnuts, pine nuts, corn, olive oil and seasoning multigrain or rye bread

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit

Day #4
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste

Breakfast dried apricots eaten as is or reconstituted with water apple slices spread with cashew, almond or peanut butter hot oatmeal with cinnamon, milk or dairy substitute, honey to taste (or experiment with malted barley syrup)

Lunch clam chowder (Andrew Weil, The Healthy Kitchen, p. 131) or there are several varieties of canned chowder, if time does not permit cooking optional croutons

Dinner hamburgers on whole grain bread (organic ground beef, or vegetarian patty), tomato slice, purple onion slice, optional slice of European cheese or organic US cheese, cucumber slices and jicama sticks, seasoned black beans

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit

Day #5
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste

Breakfast smoothie (place in blender: ½ cup milk or dairy substitute, 1 frozen banana…without the skin!..., 1 cup frozen raspberries, optional sugar/honey to taste, use more liquid for desired consistency, blend…)

Lunch tabbouleh salad (Andrew Weil's The Healthy Kitchen, p.97) with whole wheat pita bread

Dinner grilled salmon with lemon. baked sweet potatoes, steamed green beans

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit

Day #6
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste

Breakfast strawberries and seasonal fruit (preferably locally grown) whole wheat tortilla or flatbread spread with mashed, seasoned avocado

Lunch crackers and sardines or marinated tofu slices (available "ready to slice" in the cold case in most grocery stores, usually near cheese)

Dinner stir-fried vegetables including broccoli, shitake mushrooms, onion, and garlic served atop seasoned quinoa (follow the easy directions on the box)

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit

Day #7
Pre-breakfast (at least ½ hour prior to breakfast): drink purified water, up to one quart or prepare one cup of water with 1T fresh lemon juice or apple cider vinegar and optional honey or maple syrup to taste

Breakfast fresh pineapple wedges or fruit of choice Scrambled Tofu (ala Andrew Weil, The Healthy Kitchen, p.10) Multigrain Scones (p. 25)

Lunch green salad using red-leaf lettuce, cherry tomatoes, frozen peas/corn, toasted and salted sunflower and sesame seeds

Dinner home-made pizza (use bread machine for dough or buy ready made, or use flour tortillas or French bread slices), marinara/pizza sauce, sliced kalamata olives, fresh portabella mushrooms, green/red pepper, and fresh mozzarella cheese crispy kale (wash kale, shake off excess water, cut into bite-sized pieces, drizzle with olive oil and a small sprinkle of salt, lay out on cookie sheet and place in hot oven (400) stirring occasionally for about 20 minutes

Snacks/Dessert: dark chocolate, handful of nuts, or cheese and fruit

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