Menu Planner

The Elimination/Detox Menu Planner includes:

Breakfasts

Lunches

Dinners

Dinners (cont.)

Dessert

Cinnamon Sunflower Seed Cookies

Basics

Crispy Nuts and Seeds
(How to Soak and Dehydrate Nuts and Seeds)
Homemade Nut or Seed Flour
Cabbage Wraps

Recipes can be printed individually from the menubar at the top of each window.

Select File = Print or keyboard short-cut CTRL+P | Download PDF of ALL Recipes/List Items

GROCERY LIST

Produce: Veggies

12-16 +7 cups spinach leaves
8 cabbage leaves
1 cabbage
1 1/2-3 clove garlic
3 green onion
1 1/2 red onions
1 cup + 1 pound green beans
1 1/2 tablespoons ginger root
4 cups butternut squash
2 cups + 1 head cauliflower
1 pound broccoli florets
12 ounces mixed salad greens
2 stalks celery
1 cucumber
3 avocados
1 pound asparagus
1 1/2 cups spinach
3 onions
4 + 1 cup zucchini
1 cup sunflower sprouts

PRODUCE: FRUITS

2 limes
3-4 avocados
3 lemon
1 teaspoon + 1 tablespoon lemon zest
2 tablespoons lemon juice

FRESH HERBS

1 tablespoon fresh marjoram
2 teaspoons + 1/4 cup + 1 tablespoon fresh parsley
1/2 cup fresh dill
1 1/2 cups fresh cilantro
1 tablespoon fresh oregano

MEAT AND FISH

1 1/2 pounds beef chuck roast
1 pound chicken, 1 pound chicken breast
2 1/3 pounds ground turkey
1/3 pound wild salmon
1 pound boneless, skinless chicken thighs

REFRIGERATED/FROZEN SECTION

1 cup artichoke hearts
1/2 cup + 20 ounces frozen peas

SHELF/DRY GOODS

4 cups stock
9-10 cups veggie, chicken or beef broth

OILS, VINEGARS AND CONDIMENTS

1 teaspoon dijon mustard
2 teaspoons + 1/3 cup + 1 tablespoon olive oil
2 teaspoons + 2 tablespoons apple cider vinegar
18 1/2-22 1/2 tablespoons coconut oil
2 tablespoons coconut oil or olive oil
1/3 cup coconut butter or coconut cream concentrate

ETHNIC

3 cups coconut milk

NUTS AND DRIED FRUIT

6-8 cups almonds
3 1/2 cups raw pumpkin seeds
5 1/2 cups raw sunflower seeds

BAKING

1-2 cups coconut flour
1 cup unsweetened coconut meat
1 teaspoon vanilla extract
2 tablespoons flax meal
1/2 teaspoon + 1-2 pinches green leaf stevia powder

SPICES

3 teaspoons dried basil
1 teaspoon dried parsley
+3 3/4-2 3/4 teaspoons +1-2 dashes black pepper
3 teaspoons dried oregano
1 teaspoon cumin
2 teaspoons dried rosemary
2 1/2 teaspoons cinnamon
2 pinches saffron
1/4 teaspoon red pepper
1 teaspoon dried chives
1/2 teaspoon ground fennel
1 teaspoon dried thyme
1 dash nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground sage
+7 teaspoons + 1 tablespoon + 2 dashes sea salt
1/2 teaspoon garlic powder

Download PDF of the Items List

Download PDF of Items List/Recipes

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