Week 3 Meal Plan. Sautéed Halibut w/ Sweet Potato Hash Baked Chicken w/ Tomatoes, Basil & Red Chiles Chickpea Stir-Fry LEFTOVERS one night

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1 Week 3 Meal Plan Breakfast: Strawberry Surprise Chocolate Almond Pretty in Pink Chocolate Covered Strawberry Green Machine Dinner: (At beginning of the week, bake 5 large sweet potatoes and place in fridge.) Shepherd s Pie Vegetarian Quinoa Chili Sautéed Halibut w/ Sweet Potato Hash Baked Chicken w/ Tomatoes, Basil & Red Chiles Chickpea Stir-Fry LEFTOVERS one night Lunch: Repeat shakes or Whole food Meal i.e.: Salad w/ a protein source. (Use our Detox-friendly dressings) (If weight loss is major goal, do 2 shakes/day) Snacks: * Almonds (Any preferred nut other than peanuts) * Green apples with Almond Butter * Berries * Hummus w/ raw veggies * Salsa w/ brown rice chips * Arbonne Fit Chews * Arbonne Energy Fizz Sticks Week 3 Grocery List (ALWAYS CHECK TO SEE IF YOU HAVE ANY INGREDIENTS LEFT OVER FROM PREVIOUS WEEK) How to read grocery list: # to left of item = quantity, if no # assume 1 # to right of item = what meal # the item is needed for (see dinner list for #s) If there s a brand I personally prefer, it s listed in (). You will be able to find these items at stores like Whole Foods, Sprouts, Trader Joes and Drug Emporium. Also, some conventional grocery stores (i.e. Kroger) have organic & health food sections. You are trying to eat as clean as possible to decrease your toxic load, so choose organic options whenever available and as much as your budget will allow. Remember to use your Dirty Dozen/Clean 15 shopping list for your produce. If any of the meal choices above do not appeal to you, pick another meal from the Recipes file and alter your grocery list accordingly. For snacks and smoothies purchase items or ingredients based on YOUR choice of snack/shake options, and add the m to your grocery list!

2 MEAT: ( is a great resource for meats & buying in bulk.) 4 6 oz. Halibut Fillets 4 8 Skinless Bone-in Chicken Thighs 3 1 Lb. 100% Grass-fed Beef 1 PRODUCE: ½ cup. Mushrooms 5 5 Lg. Yams (Orange Sweet Potato) 1,4 15 Lg. Basil Leaves 3 2 Red Bell Peppers 3,4 2 Med. Red Onions 1,2,4 1 Cilantro Bunch 5 1 Pint Grape Tomatoes 3 1 Roma Tomato 5 1 Lg. Bunch Fresh Basil 5 8 Garlic Cloves 2,4,5 1 Green Bell Pepper 2 1 Bag/Bunch Celery 1,2 1 Bag Whole Carrots 1,2 2 Zucchini (1 med. & 1 lg.) 2,5 1-2 Red Chiles 3 1 Jalapeno (optional) 2 1 Lemon 4 DAIRY/COLD:

3 FROZEN: PANTRY: Chili Powder 2 Cumin 2 Sea Salt 1,2,3,4,5 Pepper 1,2,3,4,5 Dried Oregano 5 Dried Basil 4 Fennel Seed 1 2 Black Beans (15 oz.) Can 2 1 Pinto Beans (15 oz.) Can 2 Quinoa 2 Brown Rice 3,5 Avocado Oil 4 Extra Virgin Olive Oil 1,2,3,4,5 1 Diced Tomatoes w/ Basil & Oregano (15 oz.) Can 1 3 Diced Tomatoes (15) oz. Can 2 1 Box Chicken OR Vegetable Broth 2 1 Garbanzo Bean (15 oz.) Can 5

4 Breakfast/Shake Recipes See Basic Shake Recipe Doc for more details on making shakes/smoothies. Shake = 8-10oz liquid ~ Smoothie = 4-6 oz. liquid + 4 oz. ice or frozen fruit. Add handfuls of spinach to any of the shakes (I promise, you won t taste it!) Strawberry Surprise 5-7 Frozen Strawberries 6 basil leaves Juice from a large lemon 8-10 oz. Water/Almond Milk/Coconut Milk 2 Scoops Vanilla Protein ½ - 1 Scoop Fiber Booster Pretty in Pink 2 Scoops of Arbonne Vanilla Protein Powder ½-1 scoop of Arbonne Fiber Boost Splash of Pure Cranberry Juice (no sugar added or a few whole cranberries) Handful of Strawberries and Raspberries (fresh or frozen) 8-10 oz. unsweetened almond milk/coconut milk/water 4-5 ice cubes Chocolate Almond Oat Smoothie 1 scoop Gluten Free Oats (use protein scooper) 1-2 tsp Almond Butter 8-10 oz. Water/Almond Milk/Coconut Milk 2 Scoops Chocolate Protein ½ - 1 Scoop Fiber Chocolate Berry Delight 2 Scoops Arbonne Essentials Chocolate Protein Powder 1 Scoop Arbonne Daily Fiber Boost Arbonne Digestion Plus Packet ½ Cup Coconut Milk ½ Cup Frozen Mixed Berries Ice Green Machine Shake 1 cup baby spinach or kale 1/2 English cucumber, peeled 1 small green apple, cored & sliced Juice from 1/2 lemon 1/2 tsp fresh ginger, grated 2 scoops Arbonne vanilla protein powder ½-1 Arbonne fiber boost 4-5 ice cube

5 Dinner Recipes 1) SHEPHERD S PIE 1 Tbsp. olive oil 1 lb. lean grass-fed ground beef 1 red onion, chopped 2 medium carrots, chopped 2 stalks celery, chopped 1 14 oz. can diced tomatoes w/ basil & oregano Mashed LG Sweet Potatoes 1 tsp fennel seeds Sea salt Pepper Preheat oven to 350 degrees. In medium pan, sauté onion, celery, and carrots in olive oil; add ground beef and fennel seed once veggies start softening. Season with sea salt and pepper. Drain any grease. Add tomatoes and turn low to barely simmer. Meanwhile, reheat two of the previously baked large sweet potatoes. Remove skin (if desired) and mash well, adding olive oil to desired consistency; season potato mixture with sea salt and pepper. Remove meat mixture to a casserole dish and top evenly with the sweet potatoes mixture. Bake in preheated oven for 20 minutes or until heated through.

6 2) VEGETARIAN QUINOA CHILI Yield: Serves This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili! 1/2 cup quinoa, rinsed 1 ½ cup vegetable OR chicken broth (if you are not purely vegetarian) 1 tablespoon olive oil 1 small red onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, diced (optional add to shopping list if used) 1 large carrot, peeled and chopped 2 celery stalks, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium zucchini, chopped 2 (15 ounce) cans black beans, drained and rinsed 1 (15 ounce) can pinto beans, drained and rinsed 3 (15 ounce) cans diced tomatoes 2-3 tablespoons chili powder, depending on your taste (we used 3) 1 tablespoon ground cumin Salt to taste Black pepper to taste In a large pot, sauté veggies in olive oil (add zucchini last) about 10 minutes. Add the remaining ingredients and simmer for 30 minutes. Serve warm.

7 3) OVEN BAKED CHICKEN W/ TOMATO, BASIL & RED CHILE 8 skinless, bone-in chicken thighs 1 pint grape tomatoes 1-2 red chilies, sliced (no need to remove seeds) 15 large basil leaves; torn up in bits 1 T olive oil 1 tsp sea salt ½ tsp black pepper Cooked brown rice Preheat oven to 425 degrees Arrange chicken pieces in a single layer in a large rimmed pan or baking dish (I use my 12 inch cast iron skillet) Topple in the tomatoes. Scatter everything with the chile slices and basil leaves. Drizzle with olive oil and sprinkle with salt and pepper. Bake until chicken is cooked thru; about 45 minutes to an hour. Serve over cooked brown rice.

8 4) SAUTEED HALIBUT over SWEET POTATO HASH 6 tablespoons olive oil 3 small garlic cloves, peeled and minced 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons lemon juice 4 6-ounce halibut fillets, skin removed 1 tablespoon avocado oil Combine 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice in large Ziploc bag; add fish, coat fish and seal. Refrigerate for at least 30 minutes or up to 2 hours. Heat avocado oil in a large flat skillet over medium heat. Add fish fillets. Brush top and sides with marinade. Sear for 3 minutes; turn over and repeat for side two. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. SWEET POTATO HASH 4 servings 3 large baked sweet potatoes 2 peppers (any color), chopped 1 T onion, minced 1 clove garlic minced Sea salt Pepper to taste Avocado oil Cut baked sweet potato into cubes. In skillet, heat olive oil on med high heat. Sauté the peppers, onion, and garlic till softened. Add sweet potato chunks and cook to desired crispness. Serve with sautéed halibut.

9 5) GARBANZO STIR-FRY 2 T Olive Oil 1 tsp dried oregano 1 T fresh basil, minced 1 clove garlic, crushed Sea salt & pepper to taste 1 15 oz. can garbanzo beans, drained & rinsed 1 large zucchini, halved & sliced 1/2 cup sliced mushrooms 1 T fresh cilantro, chopped 1 Roma tomato, chopped Cooked brown rice OR quinoa Heat oil in large skillet over medium heat. Add spices (both fresh and dried), stir. Salute zucchini and mushrooms for 5 minutes. Add garbanzo beans, cover and cook 10 minutes stirring occasionally. Add chopped tomato on top of mixture, cover and let tomatoes steam on top of mixture for 3 minutes. Serve immediately over hot brown rice OR quinoa.