No diet. Just Detox! Through this program you ll learn how to make better choices for your health in just 10 days.

Transcription

1 The most important things from which to detox are alcohol, restaurant food, processed food, and for many people, foods like gluten and dairy (to which they may be sensitive). I recommend doing a 10- day detox four times a year to reset your system, keep you on track, and reduce inflammation." - Robin Berzin MD, Functional medicine physician at The Morrison Center in New York City. Our body naturally detoxifies, but when the balance is off our system can't keep up and our internal systems are under stress and in conflict. Through our environment, personal care products, and the food we eat, most of us have 200+ toxic chemicals in our system at any given time. In order to protect your organs, your body works for you by pulling toxins away and storing them in fat cells. This places major strain on your system and negatively impacts your ability to maintain a healthy weight. Even if you eat well, you are still bombarded with environmental toxins every day. Detoxing cleans out the body and allows you to divert needed energy to burning away fat and sustaining your physical and mental energy throughout the day, every day. Detoxing is also a great opportunity to eliminate addictive and allergenic foods, beverages and ingredients long enough to help you determine if one or more of these particular items does not process well in your body. No diet. Just Detox! Through this program you ll learn how to make better choices for your health in just 10 days. We will focus equally on keeping the bad stuff OUT and putting the good stuff IN! While following an eating regimen which eliminates the most toxic and sensitivity -causing foods and beverages, we will use a combination of Arbonne's 100% gluten-free, vegan certified nutrition and you will eat WHOLE, REAL, UNPROCESSED FOODS to increase our nutrient intake and help you look and feel great from the inside-out! Each day you will follow a plan which includes eating at regular intervals, balanced and purposeful nutrition, supplementing and/or replacing some meals with nutrient-rich protein shakes, and increasing your water intake to help flush the toxins being released. It's a simple wellness plan and will deliver everything you need to reboot your system in a way that is healthy and safe. This program, tailored to your lifestyle and desired results, will walk you through 10 days to a better YOU! P a g e 1

2 For the 5 days before your 10 day mini cleanse, you will want to begin to cut outside stimulants and toxins from your body to give it a chance to reset; balancing blood sugar to reduce cravings and other detox symptoms. This will start the process of your body finding its own natural balance again. Our 30 day healthy living program provides a comprehensive list of what to avoid/eliminate. For the next 5 days begin to cut back on caffeine (coffee), refined sugars, alcohol, processed foods, gluten, dairy. You will start to feel the benefits of cleaning out; energy, sleep, decreased inflammation and even weight loss. What Arbonne products will I use? Detox tea 2 times daily Fizz Sticks 1-3 times daily 7 Day Body Cleanse daily or every other day mixed with 32 oz. of water; sip all day Full Control 2-3 times daily ThermoBooster 2 times daily Protein Shakes 2 times a day Fiber Boost ¼ - ½ scoop with each Protein shake Digestion Plus 1-2 times daily Greens Balance 1 3 times daily Day 2, 4, 6, 8 & 10 Intake 7 Day Body Cleanse with 32 oz. of water plus an additional 32 oz. of water sipped throughout the day. Days One through Four Hot water with lemon or Detox Tea with Citrus Fizz One scoop Full Control 30 minutes before meal Digestion Plus Fizz Stick as needed throughout the day Options: Smoothie Power Protein Bowl Egg and Veggie Scramble P a g e 2

3 Add ThermoBooster; Arbonne Greens Balance mixed in 24 oz. water with ice & 1 scoop Full Control 30 minutes before meal. Options: Smoothie Creamy Kale and Avocado Salad Brown Rice and Lentil Salad No Noodle Pad Thai Add ThermoBooster; 2 3 post lunch detoxifying teas; 1 scoop Full Control 30 minutes before meal. Options: Spaghetti Squash Italiano Toasted Coconut Quinoa Salad Black Bean Butternut Squash Soup Roast Chicken Add Detox Tea & Digestion Plus Days Five through Seven (Detox Liquid Days) Hot water with lemon or Detox Tea with Citrus Fizz One scoop Full Control 30 minutes before meal Digestion Plus Fizz Stick as needed throughout the day Add raw veggies to any liquid meal during the detox phase : Smoothie Add ThermoBooster; Arbonne Greens Balance mixed in 24 oz. water with ice & 1 scoop Full Control 30 minutes before meal. Options: Smoothie Green Soup Greek Veggie Blended Stew Add 1 scoop Full Control 30 minutes before meal. P a g e 3

4 Options: Smoothie Raw Detox Soup Detoxifying Swiss Chard & Kale Soup Add Detox Tea & Digestion Plus Days Eight through Ten Hot water with lemon or Detox Tea with Citrus Fizz One scoop Full Control 30 minutes before meal Digestion Plus Fizz Stick as needed throughout the day Options: Smoothie Savory Bowl Add ThermoBooster; Arbonne Greens Balance mixed in 24 oz. water with ice & 1 scoop Full Control 30 minutes before meal. Options: Protein Shake Quinoa & Lentil Bowl Molly s Green Salad Add ThermoBooster, 2 3 post-lunch detoxifying teas and1 scoop Full Control 30 minutes before meal. Options: Butternut Squash & Kale Soup Burrito Bowls Pumpkin & Quinoa Stew Ultimate Meat Balls Add Detox Tea & Digestion Plus. Constipation, headaches (water, water, water and rest!), bloating & gas (digestive enzymes and tea), achy joints (Arbonne Detox Bath Soak), flu-like symptoms (water, sleep, detox bath), fatigue (nap, exercise). P a g e 4

5 NOTE: Choose one recipe per meal; days 5-7 are liquid meals or smoothies (those recipes are noted with an *. Green Smoothie 1 cup unsweetened almond milk 2 scoops Arbonne vanilla protein ¼ to ½ scoop Arbonne Fiber ½ green apple 5 slices cucumber 3-5 stalks of kale 1 handful of spinach ½ cup mint 6-8 ice cubes 1-2 Tbsp. hemp, chia or flax seeds 2 slices lemon Dash of cinnamon Blend all ingredients together adding more ice to increase thickness. Smoothie 1 1/2 cup water 1 cup Ice 1 Tbsp. Flax Seed ½ cup Raspberries ½ cup Spinach 1 Tbsp. Almond Butter 2 Tsp Lemon 1 scoop Arbonne Greens Powder 2 scoops Arbonne Protein ¼ scoop Arbonne Fiber Egg and Veggie Scramble Sauté spinach, mushroom, red pepper and onion in coconut oil Add two eggs and 2 tsp. nutritional yeast, no-salt seasoning and pepper Scramble; top with avocado slices and fresh pico if desired Power Protein Bowl 2/3 cup cooked quinoa 1/2 green apple 2 teaspoons hemp seeds 1 tsp raw coconut 1 handful raw pecans cinnamon and nutmeg Almond Milk unsweetened 1/4 scoop Arbonne Vanilla Protein P a g e 5

6 Savory Bowl 1/2 cup of quinoa, rinsed 1/2 cup of coconut milk 1/2 cup of water broccoli, cut into florets mushrooms, sliced nutritional yeast and Lydia's Raw Organic Seasoning salt & pepper, to taste 1 egg Heat a little bit of olive oil in a pan over medium high heat. Add broccoli and mushrooms, and stir-fry until cooked (around 5 minutes). Remove from heat and set aside. Combine coconut milk, water, and quinoa in a large saucepan. Bring to a boil, then reduce heat to low. Simmer, stirring regularly, until most of the liquid has been absorbed. Mix veggies, quinoa, and seasoning in a bowl top with a sunny side up egg ~ Add fresh tomatoes if desired. Smoothie 4 celery stalks 4 slices cucumber 1 cup kale ½ green apple ½ lime 1 Tbsp. Coconut Oil ½ cup Almond Milk 1 cup Water 1 cup Ice 1 scoop Arbonne Greens Powder 2 scoops Arbonne Protein ¼ scoop Arbonne Fiber Creamy Kale & Avocado Salad 1 small bunch of kale 1 large avocado 1 lemon 1 Tbsp. Apple Cider Vinegar 1 1/2 TBSP extra virgin olive oil (plus a drizzle for massaging) sea salt and pepper, to taste 1-3 Tbsp. shelled hemp hearts (optional) 1-3 Tbsp. nutritional yeast 1 medium bell pepper (optional) any add-ins you like! red onion, cucumber, etc. Directions: Remove kale leaves from stems. Wash it and dry it thoroughly. Chop kale up and place into a large bowl. Juice 1/2 a lemon and use a little drizzle of olive oil and some sea salt to the kale them massage it into the leaves until they get soft. Set aside for about 10 minutes (while you make the dressing) to soften further. For the dressing: Place the ripe avocado, 1 Tbsp. Apple Cider Vinegar, juice of 1/2 a lemon, 1 1/2 Tbsp. olive oil, salt and pepper into a bowl and mash it, blend it until it is creamy. Massage it into the leaves until fully covered. Chop up some bell peppers for the nice color contract, add some hemp seeds, nutritional yeast or whatever veggies you like! Feel free to double or triple the recipe for a crowd! P a g e 6

7 Molly s Greens Salad Mixed Greens Spinach Kale Raw Mushrooms Cucumbers Shredded Carrot Toasted Pine Nuts Any other fresh greens Lydia s Raw Seasoning No Salt Seasoning Fresh Herbs (Basil, Parsley or both) Mix all ingredients together and sprinkle with Nutritional Yeast and a dressing of olive oil, lemon juice & Bragg s Liquid Aminos. Quinoa & Lentil Salad 1 cup quinoa ½ cup red lentils ½ cup mung dal / or yellow split peas 4 cups of water or vegetable broth (use 2 more cups water if you don t have it) 2 cups greens, like broccoli, kale, spinach, Swiss Chard chopped 2 Tbsp. coconut oil coriander, cumin, mustard seeds, turmeric and mineral salt for taste ½ cup cilantro, chopped, as garnish Directions: Wash and drain the lentils, peas, dal and quinoa ads chop all veggies. Heat the oil and sauté mustard seeds in a wok or pan until they pop. Add broth/water, mung dal & quinoa and spices. Bring to boil and then let simmer for 20 min. or until soft. Stir in the green veggies and lentils just before the quinoa and mung dhal are done, add salt and cilantro. Green Soup 1 large zucchini chopped 1 1/2 cups green beans cut into 1 inch pieces 1 cup broccoli flowerets 1/4 cup chopped onion 1 sweet potato 2 garlic cloves 1 handful spinach 1 handful parsley 1 handful cilantro cayenne pepper to taste 1/3 cup cashews juice from 1/2 lime sea salt pepper Bragg's liquid aminos Steam veggies until soft and bright green; transfer to vitamix, add from parsley through rest of ingredients; blend well and serve. Optional: Sprinkle with nutritional yeast. P a g e 7

8 Greek Veggie Stew 2 tbsp. oil 2 onions, chopped 1 lb. green string beans, broken in half 1 pkg. frozen or fresh spinach 4 cups water 6 zucchini, chunked4 yellow squash, chunked 2 cups celery leaves 4 tomatoes, quartered 1 tsp. salt 8 slices lemon 1 tbsp. dried oregano 3 tbsp. fresh basil 2 cloves chopped garlic 2 tbsp. lemon juice Directions: Lightly brown onions in a hot dry skillet in 2 tablespoons oil. Add oregano and garlic, cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl. No Noodle Pad Thai ¾ pound daikon radish, peeled 4 medium carrots, peeled ½ lb. zucchini (or replace with an additional ½ lb. bean sprouts) ½ lb. (8 ounces) bean sprouts 4 green onions, finely sliced (white and green parts) 1 Portobello Mushroom sliced 1 small handful cilantro leaves, chopped, plus extra for serving 2 tablespoons sesame seeds, preferably black, plus extra for serving 4 small wedges of lime, for serving Sauce ½ cup almond butter ¼ cup lime juice 2 tablespoons Braggs Aminos 2 teaspoons grated fresh ginger 1 pinch red pepper flakes About 3 tablespoons water, to thin Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, mushrooms, onions, chopped cilantro and sesame seeds to the bowl. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary the sauce should taste very bold at this point. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve Pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. You could also do a quick saute of all ingredients to warm! P a g e 8

9 Smoothie ½ cup Blueberries ½ cup unsweetened Almond milk 1 cup water ½ cup ice 1 cup Kale Raw coconut Cacao Nibs 1 tbsp. lemon ¼ Avocado ¼ tsp. cayenne pepper 1 tbsp. flax seed 1 scoop Arbonne Greens Powder 2 scoops Arbonne Protein ¼ scoop Arbonne Fiber Spaghetti Squash Italiano 1 small spaghetti squash (1-1/4 to 1-1/2 pounds each) 3 cups zucchini, eggplant, mushrooms slices 1 cup spinach 1 jar clean marinara or can of tomato sauce 3 medium tomatoes, seeded and chopped (1-1/2 cups) 4 medium green onions, sliced (1/2 cup) ½ cup pine nuts or coarsely chopped walnuts, toasted ¼ cup snipped fresh basil and parsley 1 tablespoon olive oil or cooking oil 2 cloves garlic, minced 2 tablespoons grated nutritional yeast Directions: Halve squash lengthwise and remove the seeds. Prick skin all over. Place halves, cut side down, in a 3-quart rectangular baking dish. Cover and bake in a 350 degree oven for 60 to 70 minutes or until tender. Using a fork, separate the squash pulp into strands, leaving strands in shell. Meanwhile, sauté veggies, garlic and herbs in oil, add sauce and tomatoes to sauté. Spoon onefourth of the tomato mixture into each shell. Sprinkle with pine nuts and nutritional yeast. Return to baking dish. Return to oven and bake, uncovered, about 10 minutes or until filling is heated through. P a g e 9

10 Toasted Coconut Quinoa Salad 1 cup quinoa, rinsed under running water in a fine mesh colander for a couple of minutes 1 cup light coconut milk 1 small bunch of kale, stems removed and leaves chopped (for a total of about 4 cups chopped kale) ½ small to medium red onion, chopped ⅓ cup unsweetened coconut flakes Tropical Cilantro-Cashew Pesto 2 cups cilantro, packed scant ½ cup cashews 4 cloves garlic ½ cup olive oil salt and freshly ground black pepper, to taste ½ lime, juiced (or more, to taste) pinch red pepper flakes, optional In a medium saucepan, combine 1 cup coconut milk and 1 cup water, and bring to a boil. Add the quinoa, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork, cover and set aside. Make the pesto: combine cilantro, cashews and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. lime juice and red pepper flakes, all to taste, and blend well. In a medium serving bowl, combine the warm coconut quinoa, chopped kale, red onion and pesto. Mix well with a big spoon and season to taste with salt and pepper, if necessary. In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Top the salad with coconut flakes and serve warm. P a g e 9A

11 Black Bean Butternut Squash Chili 2 tablespoons olive oil 1 small butternut squash, peeled and cubed (about 2 cups) Kosher salt and freshly ground black pepper 1 large yellow onion, roughly chopped (about 1 ½ cups) 1 yellow and 1 orange bell pepper, roughly chopped (about 1 cup each) 1 tablespoon ground cumin 1 teaspoon dried oregano 2 medium cloves garlic, minced or grated with a microplane grater 3 1/2 ounces (1/2 small can) chipotle chilies in adobo 2 cups homemade or store-bought low-sodium vegetable broth 2 (15 ounce) cans black beans, drained and rinsed 4 scallions, white and light green parts only 1 ripe hass avocado, diced Season butternut squash with salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the onion and peppers, stirring and cooking until softened, about 3 minutes. Add the cumin, oregano and garlic and cook until aromatic, about 1 minute. Add the chipotle peppers, stock, and beans and cook until the squash has finished cooking, about 10 minutes. Mash the beans gently with a wooden spoon against the side of the pot to thicken, then season with salt and pepper. Ladle into bowls and serve with scallions and avocado. Raw Detox Soup ½ an avocado Juice of ½ a lemon 1 tbsp. apple cider vinegar 1-2 tsp. agave 1 clove garlic 1/3 cup broccoli florets 1/3 cup chopped carrots 1/4 cup chopped onion 1/2 tbsp. tamari or Bragg's Liquid Aminos 1 packed cup kale (or other leafy green) 1 pinch sea salt ¼ - ½ cup water (start with ¼ cup and add as needed) Combine all ingredients and blend until smooth. Top with cherry tomatoes and nutritional yeast. Enjoy feeling refreshed and rejuvenated! P a g e 10

12 Detoxifying Swiss Chard and Kale Soup with Cilantro, Jalapeno and Lime 1 large (or 2 small) bunch(es) Swiss or rainbow chard (keep those stems!) A big few handfuls of kale, de-stemmed, washed and chopped 1 bunch cilantro, chopped with stems 1 large sweet potato, sliced 1 large carrot, chopped 1 medium size yellow onion, sliced 1 jalapeno or Shishito pepper, finely chopped 1 large clove garlic, minced Juice and Zest from 1 lime 2 tablespoons tomato paste 2-3 tablespoons olive oil 5 cups chicken or vegetable stock (homemade is best!) 2 tsp. ground coriander seeds 2 tsp. ground cumin seeds 1 to 2 tsp. salt, depending on taste Heat the olive oil over medium heat in a large soup pot and sweat the onions, carrots and potato until just tender (about 5 to 7min). In the meantime, chop your chard stems scant 1/2 to 1/4 inch thick and add to the pot. Using a mortar pestle, grind the cumin and coriander and then add to the veggies. Add the tomato paste, garlic and jalapeno, smashing into the vegetable mixture until fragrant. Lay the kale, chard and cilantro on top and salt generously. Begin to fold the greens into the veggies, cover the pot with a lid and turn the heat down slightly until the greens begin to wilt. Next add your stock and bring the heat back up to a boil, then a gentle simmer until all of the vegetables (especially the potato!) are tender. Remove from heat and cool briefly. Pour the soup into your high-speed blender or Vitamix and puree until smooth, rich and creamy. The color should be a nice, deep green. Bring the soup back to the pot over low heat and add the lime juice and zest. Butternut Squash & Kale Soup 8 cups (approx. 4 pounds) butternut squash, peeled and cubed 2 Tbsp. olive oil Salt and pepper 2 Tbsp. coconut oil 1 onion, diced (I used a yellow onion) 3 cloves of garlic, diced 4 cups vegetable broth 1 Tbsp. cinnamon 1 Tbsp. smoked paprika ¼ cup almond milk more depending on consistency you like your soup 1 bunch kale, stems removed and roughly chopped 1. Heat oven to 400 degrees. Combine olive oil, squash and sprinkle with salt and pepper. Place on a roasting pan and roast for about 40 minutes or until a fork easily pokes through the squash. 2. Add oil and onion to large pot. Sautee until onion is translucent, about 5 minutes. Add garlic and sauté another 2-3 minutes. P a g e 11

13 3. Add squash, broth, cinnamon and paprika to pot. Bring to a boil, then simmer another minutes. (You may need to do this longer if you roasted squash prior and it is not already warm or at room temperature. You want squash to be warmed through.) 4. Add almond milk and either use an immersion blender or transfer to a blender. Blend until smooth. 5. Add kale and stir until kale wilts. Salt and pepper to taste. 6. Serve warm with any side of your choice! Burrito Bowls are the Best (layer in this order): Shredded Kale or Spinach Black Beans Brown Rice Grilled peppers and onions Sliced Avocados Clean Eating Salsa (look for one with 5 ingredients or less) Sliced Black Olives Pumpkin Quinoa Stew olive oil onion garlic fresh sage cumin 1 can or a handful of fresh diced tomatoes 1 can pure pumpkin 3 cups veggie stock (or chicken) 1 cup quinoa 2 cans black beans or use fresh, that's best Directions: Sauté the onion garlic and sage in olive oil, add spices; add tomatoes, pumpkin and stock, bring to boil; add the quinoa, black beans to pot, reduce heat and simmer uncovered for 1 minute. P a g e 12

14 Ultimate Meatballs 4 oz. baby bella / crimini mushrooms, halved 1 stalk of celery, roughly chopped 1 carrot, peeled Bunch of scallions, the bottom third (onion portion and a section of the greens) 1 lb. ground beef or buffalo 2 large eggs 1/3 cup almond meal 1 tbsp. dried parsley 1/4 tsp. cayenne pepper 1/4 tsp. ground cinnamon 1 1/2 cups marinara (heated and reserved for plating) Optional garnish: fresh basil leaves Directions: Preheat oven to 350 F. In food processor, blend mushrooms, celery, carrots and scallions, until finely chopped. In a bowl, add ground beef, ingredients from the food processor, eggs, almond meal, parsley, salt, cayenne pepper and cinnamon. Thoroughly mix ingredients with your hands or a spoon. Using an ice-cream scooper, scoop a ball of meat mixture (12 meatballs total) and place each one on a large, greased baking pan. Cook for minutes until preferred doneness. Remove and plate meatballs. Spoon heated marinara sauce over meatballs. Garnish with chopped fresh basil. Serve. Instead of serving on pasta I would serve this on a fresh bed of spinach. Roast Chicken Stuff the skin of a whole chicken with garlic, thyme, rosemary and sage; stuff the cavity with lemon quarters & rub the skin with olive oil, sea salt and pepper. Bake at 350 for 1 hour. 1 medium Spaghetti Squash 1 tablespoon cooking oil or olive oil 2 cloves garlic, minced 1 tablespoon chopped parsley 1 8-ounce can tomato sauce or diced fire roasted tomatoes 1 cup spinach 1/2 cup sliced mushrooms 1 cup diced eggplant 1/2 cup sliced ripe olives 1 tablespoon chopped Fresh Oregano or 2 to 3 teaspoons crushed dried oregano 1 tablespoon chopped Fresh Rosemary or 2 to 3 teaspoons crushed dried rosemary 1 tablespoon grated nutritional yeast 1/8 teaspoon ground black pepper Directions: To prepare squash, heat 2 inches of water in a large saucepan or skillet. Halve squash lengthwise; scoop out seeds. Place squash cut sides down in skillet; cover and bring to boiling. Reduce heat to simmering. Cook, covered, for 20 to 25 minutes, or until squash separate easily with a fork. Meanwhile, prepare the tomato sauce: in another saucepan heat cooking oil. Add garlic and parsley; cook 1 minute. Add remaining ingredients and heat through. Taste for seasoning. To serve, use two forks to scrape and pull out the squash flesh into spaghetti-like strands. For each serving, place a bed of spaghetti squash on plate; top with spoonful s of the sauce. P a g e 13

15 DAY 1: Believe in yourself. You can do it. You can and you will get through this. Search within yourself and you will find strength and hope for tomorrow. Say to yourself I love my body. I love myself. DAY 2: Joy is your strength. Say to yourself I am filled with life and energy and the joy of living. DAY 3: I m not telling you it s going to be easy, I m telling you it is going to be worth it. Life begins at the end of your comfort zone. Say to yourself I rejoice in who I am. It is safe to let go. DAY 4: A heart of peace gives life to the body. Say to yourself I now discover how wonderful I am. DAY 5: If it doesn t challenge you, it doesn t change you. Say to yourself I comfortably and easily release the old and welcome the new in my life. DAY 6: Be there for others, but don t leave yourself behind. Say to yourself I lovingly take care of my body, my mind and my emotions. DAY 7: The difference in try and triumph is a little umph. Say to yourself I give myself permission to be all that I can be, and I deserve the very best. DAY 8: Change is sometimes needed to better yourself and truly be happy. Never stop working on the best you can be. It s a lifelong endeavor. Say to yourself I am in charge of how I feel and today I choose happiness. DAY 9: Good things come to those who believe, better things come to those who are patient, and the best things to those who don t give up. Say to yourself I love and approve of myself. DAY 10: Forgive yourself and vow to learn from the past. Say to yourself I lovingly forgive myself. I am free. I see with love and understanding. I release the past. P a g e 14

16 Day 1: Courage Day 2: Strength Day 3: Gratitude Day 4: Connection Day 5: Self-Appreciation Day 6: Love Day 7: Trust Yourself Day 8: Ask for What You Need Day 9: Balance Day 10: Reflection P a g e 15

17 10 Day Cleanse Week One Take Full Control 30 minutes before each meal & drink the Energy Fizz Sticks as needed 2-3 per day Day 1 Day 2 (7 day body cleanse) Day 3 Day 4 (7 day body cleanse) Smoothie (ThermoBooster & Detox Tea with ) Power Protein Bowl (ThermoBooster & Detox Tea with ) Smoothie (ThermoBooster & Detox Tea with ) Creamy Kale and Avocado Salad (ThermoBooster) Black Bean Butternut Squash Soup (Detox Tea & Digestion Plus) Smoothie (Thermobooster) Spaghetti Squash Italiano (Detox tea and Digestion Plus) Quinoa & Lentil Salad (ThermoBooster) Toasted Coconut Quinoa Salad (Detox Tea & Digestion Plus) Egg and Veggie Scramble (ThermoBooster and Detox Tea with ) Smoothie (ThermoBooster) Roast Chicken (Detox Tea & Digestion Plus) Smoothie 1 ½ cup water 1 cup ice 1 Tbsp. Flax Seed ½ cup Raspberries ½ cup Spinach 1 Tbsp. Almond Butter 1 tsp. lemon juice 1 scoop Arbonne Greens 2 scoops Arbonne Protein ¼ scoop Arbonne Fiber Egg & Veggie Scramble Saute Spinach, mushroom red pepper and onion in coconut oil. Add two eggs and 2 tsp. nutritional yeast, no saltseasoning and pepper. Scramble with Avocado and fresh pico de gallo. Power Bowl 2/3 cup cooked Quinoa ½ green apple 1 tsp. hemp seed 1 tsp. raw coconut 1 handful raw pecans Cinnamon & Nutmeg Unsweetened Almond Milk ¼ scoop Arbonne Vanilla Protein Smoothie 3 celery stalks 4 slices cucumber 1 cup Kale ½ green apple ½ lime 1 Tbsp. coconut oil ½ cup unsweetened almond milk 1 cup water 1 cup ice 1 scoop Arbonne Greens 2 scoops Arbonne Protein ¼ scoop Arbonne Fiber

18 Day 5 Day 6 Day 7 Smoothie (ThermoBooster & Detox Tea with ) Smoothie (ThermoBooster & Detox Tea with with a Fizz Stick) Green Soup Smoothie (Add Detox Tea & Digestion Plus) 10 Day Cleanse Week Two Take Full Control 30 minutes before each meal Smoothie Raw Detox Soup (Detox Tea and Digestion Plus) Smoothie (ThermoBooster & Detox Tea with a Fizz Stick) Greek Veggie Blended Stew Detoxifying Swiss Chard & Kale Soup (Add Detox Tea & Digestion Plus) Smoothie ½ cup blueberries ½ cup unsweetened Almond Milk 1 cup water ½ cup ice 1 cup Kale Raw coconut Cacoa Nibs 1 Tbsp. lemon juice ¼ Avocado ¼ tsp. cayenne pepper 1 Tbsp. Flax Seed 1 scoop Arbonne Greens 2 scoops Arbonne Protein ¼ scoop Arbonne Fiber

19 10 Day Cleanse Week Three Take Full Control 30 minutes before each meal and Energy Fizz Sticks as needed Day 8 7 Day Body Cleanse Day 9 Day 10 7 Day Body Cleanse Smoothie (ThermoBooster & Detox Tea with ) Savory Power Bowl (ThermoBooster & Detox Tea) Smoothie (ThermoBooster & Detox Tea) Molly s Green Salad Burrito Bowls (Add Digestion Plus) Shake (ThermoBooster) Pumpkin & Quinoa Stew (Digestion Plus) Shake Ultimate Meatballs (Digestion Plus)