21 DAY WEIGHT LOSS CHALLENGE RECIPES. 21 Day Weight Loss Challenge

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1 21 DAY WEIGHT LOSS CHALLENGE RECIPES

2 Dear friend, I wanted to give you a gift for taking on the challenge. I ve bundled together my favourite recipes that will help cleanse your body and lose the weight you ve been wanting to lose within the next 21 days. These are all super alkaline and incredibly tasty! You will find that these recipes do not include any dairy or meat, the reason being because we to steer clear away from as much acid foods as we can during the 21 days and replace it with highly alkaline foods. If you must have meat, it is best to have organic and at maximum one serving per day. I ve included breakfast, lunch and dinner recipes along with juices you can make. I personally use a cold pressed juicer, but if you haven t got one, then just use juicer you may have for now. I also made sure these meals could be cooked relatively quick because I don t know about you, but I hate standing in the kitchen for an hour cooking a meal and then eating it within 5 minutes! 80% of the results you will create within this 21 day challenge is the food you will be eating so this will definitely assist you on the weight loss proccess. I look forward to seeing the results you will create. I would love to hear your results after you finish the challenge, so please reach out to me after you finish to tell me your expereince at weightlosschallenge@mattcama.com

3 BREAKFAST

4 Avocado Coconut Oil Tartine 3/4 cup toasted and chopped macadamia nuts 1 small clove garlic, finely grated zest of one medium orange 4 squash blossoms, cut into chiffonade scant 1/2 teaspoon fine grain sea salt, or to taste 4 slices good levain bread, sliced 3/4-inch thick 4 tablespoons pure virgin coconut oil 2 ripe avocados, halved, pits removed 4 scallions, slivered extra-virgin olive oil, to drizzle Instructions: Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Toast the bread (alternately, a broiler, or grill will work) until it's golden. Just before serving, while the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast. Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well. Finish with a sprinkling of scallions, a drizzle of olive oil, and season to your liking. Serve each whole, or sliced into bite-friendly thirds. Serves 4. Prep time: 5 min - Cook time: 5 min

5 Warm and Nutty Cinnamon Quinoa Recipe 1 cup almond or soy milk 1 cup water 1 cup organic quinoa, (hs note: rinse quinoa) 2 cups fresh blackberries, organic preferred 1/2 teaspoon ground cinnamon 1/3 cup chopped pecans, toasted* 1 teaspoon organic honey Instructions: Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon of organic honey over each serving. Serves 4. *While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. * Also, I stated in a previous video to avoid sugar for the 21 days. Organic honey isn t going to do you any harm but make sure you stick to 1 teaspoon and nothing more.

6 Tofu Breakfast Wraps 2 14-ounce blocks extra-firm tofu 2 tablespoons vegetable oil 1 small onion, chopped 1 small green bell pepper, finely chopped 1 small red bell pepper, finely chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1 1/2 teaspoons ground turmeric 1 15-ounce can black beans, rinsed, drained 1/4 cup coarsely chopped fresh cilantro Kosher salt, freshly ground pepper 4-6 whole wheat tortillas, warmed Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional) Instructions Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu. Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper. Serve scramble with tortillas and garnishes, as desired. 6 servings

7 LUNCH

8 Mouth Watering Lentil Salad 2 tablespoons olive oil medium leek, white and pale-green parts only, finely chopped 1 clove garlic, thinly sliced 1 tablespoon tomato paste 1 cup green lentils, preferably French tablespoons reduced-sodium soy sauce Kosher salt and freshly ground black pepper Thinly sliced scallions (optional; for serving) Instructions Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes. Add lentils and 2½ cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, minutes. Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper. Serve lentils topped with scallions, if desired. Note: Lentils can be made 5 days ahead. Cover and chill.

9 Whole Bean Ful Medames With Fava Beans or Marrowfat Peas 1 pound dried dark brown marrowfat peas or dried *round* fava beans (the flat ones aren t good for ful) Optional: 1 cup cooked garbanzo beans (for a little variety) 4 cloves garlic, very finel minced. Use more or less to your taste. 1 teaspoon cumin Kosher salt Copious extra-virgin olive oil 2 lemons Fresh oregano or parsley leaves Freshly ground black pepper Instructions 1.Rinse and pick through the beans for any extraneous material. Cover with a good amount of water and soak overnight. Drain and add fresh water to cover by about 1 inch. Bring to a low boil and cook until tender, adding more water if needed. You can also cook them in a pressure cooker if you like, but I don t know the exact time you ll need. You can refrigerate the beans and broth overnight if you like, and then reheat them the next day. Drain the beans but reserve the cooking liquid, which will become the broth for your ful. 2.Toss the marrowfat peas or fava with the optional chickpeas, garlic, cumin, and 1 teaspoon of kosher salt and 2 tablespoons of olive oil. If you don t like raw garlic, you can briefly sizzle it in a little olive oil first. Taste and adjust seasoning. 3.Spoon the beans into serving bowls and ladle some, but not too much, of the hot broth over the top. If you like, you could mash some of the beans. Drizzle lots more olive oil over the top. Garnish with a generous squeeze of lemon juice, the oregano or parsley, and several grinds of black pepper. Serve hot. Serves 4-6

10 Pomelo Green Beans 6 medium cloves of garlic, peeled 1/2 cup toasted walnut halves scant 1/4 teaspoon fine grain sea salt 1 tablespoon fresh herbs (oregano, chives, etc) 3-4 tablespoons extra virgin olive oil 1 pound green beans (or hericot vert), trimmed 1 cup of pomelo or orange segments 1 small head of radicchio, finely shredded Instructions Bring a large pot of water to a boil, salt well, and cook the garlic cloves for ten minutes. Remove with a strainer or slotted spoon and transfer to a mortar and pestle. Mash along with 5 of the walnut halves, the salt, and herbs into a paste. Gradually add the olive oil until the consistency is to your liking. Taste and adjust with more salt, if needed. Cook the green beans in the boiling water until they are bright, just a minute or so. You want them a bit tender, but still with a good amount of structure. Drain, and transfer to a serving bowl. Toss well with the garlic-walnut dressing, then add the pomelo, radicchio, and remaining walnuts. Give a quick toss, and serve. For a one-dish meal, add some sautéed tofu. Serves 4. Prep time: 5 min - Cook time: 8 min

11 Avocado Salad 2 teaspoons fresh oregano 1/2 teaspoon sea salt 5 tablespoons extra virgin olive oil 1 tablespoon freshly squeezed lemon juice 2 cups cooked lentils 1-2 ripe avocados, quartered 1/4 cup toasted hazelnuts, chopped 1/4 cup minced chives Instructions Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice. Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice. Enjoy! Serves 4. Prep time: 5 min

12 Green To Go Salad 1 medium head / 6 oz romaine or baby romaine lettuce 1 medium head of broccoli / 8 oz / TK g or equivalent broccolini, florets and stalks cut into small bite-sized pieces 1 small avocado, sliced 1/3 cup toasted pistachios big splash of balsamic tarragon vinaigrette* Instructions Bring a large saucepan of water to a boil, salt as you would pasta water, add the broccoli and simmer for just a minute or so until the broccoli is bright and just tender. Drain, run under cold water to stop cooking, pat dry with a clean cloth, and set aside. Trim the base off the head of romaine, then slice it crosswise into 1/2-inch strips of lettuce. Wash well and dry gently but completely. Set aside someplace cold until ready to use. Just before serving, in a large bowl, combine the broccoli, lettuce, and pistachios with a generous slug of vinaigrette. Toss well, add the avocado, and gently toss once or twice more, Serve topped with a pinch of salt if needed. You can use any remaining vinaigrette drizzle over all sorts of vegetables, frittatas, bread, savory tarts, and the like. Serves 4. *Balsamic tarragon vinaigrette: In a blender or food processor, combine 1 small peeled shallot, 1/4 cup tarragon, 1/3 cup flat-leaf parsley, 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, scant 1/2 teaspoon fine grain sea salt, and 3/4 cup extra virgin olive oil, and a squeeze of fresh lemon juice. Pulse until smooth, taste, and adjust with more lemon juice, salt, (or a kiss of something sweet), if needed. Makes about one cup of dressing. Prep time: 10 m

13 Avocado Asparagus Tartine You can actually slice each tartine into four or five bitesized pieces for a nice appetizer option as well. 4 toasted slabs of whole grain bread, rubbed with olive oil and a bit of garlic. 1/2 tablespoon olive oil. 1/2 lb of asparagus stalks, trimmed roughly the length of your bread. 1 clove garlic, thinly sliced. 1/2 teaspoon caraway seeds. 1 avocado, pitted and smashed 2 handfuls of arugula, tossed in a bit of olive oil a handful of toasted pepitas, or almonds, or sunflower seeds Instructions A few minutes before you want to eat heat the olive oil in a large skillet over medium-high heat. When hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Add the garlic and caraway, and cook another thirty seconds, or until the spears are a vibrant green. Remove from heat, and assembly the tartines. Give each piece of bread a generous slather of mashed avocado. Top that with a bit of arugula, a few asparagus spears, and a generous sprinkling of pepitas or seeds. Serves 2-4 Prep time: 5 min - Cook time: 5 min

14 DINNER

15 Melted Tomatoes & Greens with Sprouted Lentils 1/2 cup sprouted lentils * see note 1 1/2 cups vegetable broth *see note 1/3 cup minced shallot or white onion 3 garlic cloves, minced 1 tbsp extra virgin coconut oil 1 cup diced tomato 1 tsp fresh grated ginger 4 sun dried tomatoes packed in olive oil, finely diced 2-4 tbsp filtered water 2 cups fresh spinach, chopped 2 cups baby kale, chopped drizzle of extra virgin olive oil Himalayan salt fresh ground pepper Instructions Start with cooking the sprouted lentils in the vegetable broth. Bring to a boil, then cover and reduce heat to low and simmer for up to 20 mins, watching near the 15 mark. When the water is nearly all absorbed turn off heat and leave covered until ready to use. In a saute pan add onions and garlic and saute over medium low heat until onions are translucent. Add tomatoes, fresh and sun dried, 2 tbsp water heating just until bubbling and then reduce to low and simmer melting the tomatoes. Now add the grated ginger and stir well. Toss in the fresh chopped greens, 2 more tbsp of water and melt the greens into the mix stirring heating thru for about 1-2 mins. Now add the cooked lentils and stir to combine. Spoon onto serving plates, drizzle with olive oil and season with salt and pepper. Serve with a small salad. Yield: 2 lunch sized servings

16 Raw Zucchini Noodles w/ Pesto Yield: serves to 8 inch zucchinis, peeled if desired pinch celtic sea salt 1 cup of basil leaves 3 tbsp raw hemp hearts 1/4 c pine nuts and or raw walnuts, or raw cashews 1/4c olive oil and bit for consistency 1 clove garlic crushed pinch sea salt Instructions If using spiral slicer, trim both ends of zuchini straight so as to line up evenly and flush between the holder and the blade. Begin winding and the spaghetti like noodles will form thru the openings on the blade. Remove core and use for another dish. For a fettucini like noodle you may use a potato peeler to peel the zucchini into wide strips. Set noodles aside. For the Pesto Combine basil, olive oil, nuts, garlic and sea salt in blender or food processor and combine until and even consistency is achieved, scraping down the sides. Add a wee bit extra oil if needed for consistency. Toss the noodles with the pesto, season with sea salt and serve immediately. Failure to do so may result in softer noodles and a watery residue as the zucchini loses it s moisture-but it still tastes yummy!

17 Udon Soup w/ Spelt Noodles and Bok Choy 4 cups filtered water 3 tbsp braggs liquid aminos or to taste 1 tsp finely grated ginger- I use a rasp which if perfect for this 1 clove garlic grated fine with a rasp-if measured it s about 1/2 tsp- chopped & pressed if you don t have a rasp 1/8 tsp celtic sea salt 1 1/2 c shelled edamame beans 2 cups chopped baby bok choy- both stems and greens 1 8oz package spelt udon noodles or 2-3 bundles of buckwheat soba noodles optional- snipped chives or green onions Method Combine water, braggs, ginger and garlic and salt and heat on medium with edamame beans for about 5-6mins.Meanwhile, in another pot cook noodles according to package in filtered water. Drain. Prepare 4 serving bowls and divide noodles evenly. Now add bok choy to broth for just 1 minute. Using slotted spoon divide veggies between bowls and then pour remaining broth in each bowl. If desired garnish with snipped chives.

18 JUICES

19 Weight Loss Detoxifier Juice 3 Cucumbers 1 Apple 1 Handful Of Red Grapes 4 Kale Leaves 1 Lemon 1 Small Handful Of Mint Clean and Green Colon Cleanser 6 cups organic spinach 3 organic green apples 2 handfuls of continental parsley (optional)

20 Clean Machine Morning Cleansing Green Juice 1 green apple 2-3 handfuls of spinach or kale Half lemon (yellow peel removed) 2 piece of burdock root ½ inch of ginger root (unpeeled) Rhapsody In Red Midday Cleansing Juice 1 green apple half a large English cucumber half a medium beet Half inch piece of ginger (optional)