Day One

Upon Rising:

2 Green Caps

2 Alkalize Boosters

2 Recovery 

(As Directed)

Take a deep breath and give gratitude for another day to live life healthy and fit! You can start your day with fresh lemon water, herbal tea, or coffee. If you’re a coffee drinker please check out my Rise n Shine Cocoa.

Prior to breakfast, drink 1-liter of water and get some movement in. Exercising before the day starts guarantees that you’ll get it in.

Breakfast: 

SevenPoint2 Protein Shake

Prior to lunch, drink 1-liter of water.

Lunch:

Avocado and Tomato Salad

Afternoon snack:

Zucchini chips with Guacamole

Prior to dinner, drink 1-liter of water with 2 Green Caps

Dinner:

Maple Glazed Salmon

Steamed Broccoli with 1-teaspoon organic butter and sea salt to taste

Dessert:

Herbal Tea sweetened with Stevia

70% and higher Dark Chocolate

Before Bed drink 8 ounces water with 2 Alkalize Boosters

Day Two

Upon Rising:

2 Green Caps

2 Alkalize Boosters

You can start your day with fresh lemon water, herbal tea, or coffee. If you’re a coffee drinker please check out my Rise n Shine Cocoa.

Prior to breakfast, drink 1-liter water with 2 Recovery (or before workout)

Breakfast:

SevenPoint2 Protein Shake

Prior to lunch, drink 1-liter of water.

Lunch:

Creamy Tomato, Basil, Soup

Simple Grilled Chicken {Make enough to have for dinner}

Afternoon snack:

3 ounces Raw Cheese with Baby Tomatoes or another SevenPoint2 Protein Shake

Prior to dinner, drink 1-liter of water and take 2 Green Caps

Dinner:

Simple Grilled Chicken

Steamed Green Beans or Asparagus

Dessert:

Herbal Tea sweetened with Stevia

70% and higher Dark Chocolate

Before bed take 2 Alkaline Boosters

Day Three

Upon Rising:

2 Green Caps

2 Alkalize Boosters

You can start your day with fresh lemon water, herbal tea, or coffee. If you’re a coffee drinker please check out my Rise n Shine Cocoa.

Prior to breakfast, drink 1-liter of water with 2 Recovery and Exercise.

Breakfast:

SevenPoint2 Protein Shake

1 Sliced Green Apple Sprinkled with Cinnamon

3 Eggs your way with 1 large tomato sliced

Prior to lunch, drink 1-liter of water.

Lunch:

Kristie’s Favorite Salad

Afternoon snack:

Zucchini chips with Guacamole or another Protein Shake

Prior to dinner, drink 1-liter of water with 2 Green Caps

Dinner:

Beet this Flounder

Cucumber Gazpacho

Dessert:

Herbal Tea sweetened with Stevia

70% and higher Dark Chocolate

Before bed, 2 Alkaline Boosters

Day Four

 Upon Rising:

2 Green Caps

2 Alkalize Boosters

You can start your day with fresh lemon water, herbal tea, or coffee. If you’re a coffee drinker please check out my Rise n Shine Cocoa.

Prior to breakfast, drink 1-liter of water with 2 Recovery and Exercise.

Breakfast:

SevenPoint2 Protein Shake

(optional)

1 grapefruit

Kristie’s Hungry Girl Omeletor 3 boiled eggs with sliced tomato

Prior to lunch, drink 1-liter of water.

Lunch:

Avocado, Tomato, Salad

1 cup Brown Rice

Prior to dinner, drink 1-liter of water and 2 Green Caps

Dinner:

Grilled Chicken Cabbage Wraps

Dessert:

Herbal Tea sweetened with Stevia

70% and higher Dark Chocolate

Before bed, 2 Alkaline Boosters

Day Five

Upon Rising:

2 Green Caps

2 Alkalize Boosters

You can start your day with fresh lemon water, herbal tea, or coffee. If you’re a coffee drinker please check out my Rise n Shine Cocoa.

Prior to breakfast, drink 1-liter of water with 2 Recovery and Exercise.

Breakfast:

Protein Shake

Prior to lunch, drink 1-liter of water.

Lunch:

Taco Salad

Afternoon snack:

Zucchini “chips” with Guacamole or another Shake

Prior to dinner, drink 1-liter of water with 2 Green Caps

Dinner:

Maple Glazed Salmon or Super Simple Salmon

Steamed Broccoli with organic butter and sea salt

Dessert:

Herbal Tea sweetened with Stevia

70% and higher Dark Chocolate

Before Bed, 2 Alkaline Boosters

Day Six

Upon Rising:

2 Green Caps

2 Alkalize Boosters

2 Recovery (before workout)

Take a deep breath and give gratitude for another day to live life healthy and fit! You can start your day with fresh lemon water, herbal tea, or coffee. If you’re a coffee drinker please check out my Rise n Shine Cocoa.

Prior to breakfast, drink 1-liter of water and get some movement in. Exercising before the day starts guarantees that you’ll get it in.

Breakfast: 

SevenPoint2 Protein Shake

Prior to lunch, drink 1-liter of water.

Lunch:

Avocado and Tomato Salad

Afternoon snack:

Zucchini chips with Guacamole

Prior to dinner, drink 1-liter of water with 2 Green Caps

Dinner:

Maple Glazed Salmon

Steamed Broccoli with 1-teaspoon organic butter and sea salt to taste

Dessert:

Herbal Tea sweetened with Stevia

70% and higher Dark Chocolate

Before Bed drink 8 ounces water with 2 Alkalize Boosters

Makes 1 serving

4 eggs

1 cup any vegetable

¼ cup onions, chopped

1-teaspoon butter

3 slices raw goat cheese or 3 ounces shredded

Whisk the eggs in a large bowl. Add the vegetables. Melt the butter in a skillet over medium heat. Add the vegetable mixture and cook until the eggs become semi firm. Than layer the cheese onto the omelet. Fold and continue to cook until lightly brown on both sides and the egg is no longer runny. Enjoy with a lot of baby greens.

Ingredients for avocado cumin dressing:

1 avocado

1 tbsp. cumin powder

2 limes, fresh squeezed

1 cup filtered water

¼ tsp. sea salt

1 tbsp. extra virgin olive oil

dash cayenne pepper

Optional: ¼ tsp. smoked paprika

Ingredients for Tahini Lemon Dressing:

¼ cup tahini (sesame butter)

½ cup filtered water (more if you desire thinner, less for thicker)

½ lemon, fresh squeezed

1 clove minced garlic

¾ tsp. sea salt (Celtic grey, Himalayan, Redmond Real Salt)

1 tbsp. extra virgin olive oil

Black pepper to taste

Ingredients for salad:

3 cups kale, chopped

½ cup broccoli florets, chopped

½ zucchini (make noodles with spiralizer)

½ cup kelp noodles, soaked and drained

1/3 cup cherry tomatoes, halved

2 tbsp. hemp seeds

Directions:

Lightly steam kale and broccoli (flash steam for 4 minutes), set aside. Mix zucchini noodles and kelp noodles and toss with a generous serving of smoked avocado cumin dressing. Add cherry tomatoes and toss again. Plate the steamed kale and broccoli and drizzle them with lemon tahini dressing. Top kale and broccoli with the dressed noodles and tomatoes and sprinkle the whole dish with hemp seeds.

Makes 1 serving

1 avocado, sliced or cubed

1 tomato, sliced

½ cucumber, sliced thin

¼ cup red onion, sliced thin or chopped

2-3 cups mixed baby greens

1 lemon, juiced

½ teaspoon sea salt

1-tablespoon olive oil

For the dressing: In a small bowl mix the lemon juice, olive oil, and sea salt and set aside. In a large bowl add greens, avocado, tomato, and red onion.  Pour the dressing over the salad and toss until coated.

Ingredients:

1 cup quinoa (or brown rice)

2 15-oz cans of black or adzuki beans

4 green onions (scallions), sliced

2 limes, fresh juiced

4 garlic cloves, minced

1 heaping tsp. cumin

2 avocados, sliced

small handful of cilantro, chopped

Directions:

Cook quinoa or rice. While cooking, warm beans over low heat. Stir in onions, lime juice, garlic and cumin and let flavors combine for 10-15 minutes. When quinoa is done cooking, divide into individual serving bowls. Top with beans, avocado and cilantro.

Ingredients:

½ cup rinsed quinoa

1 15 oz. can of coconut milk

1 tsp. cinnamon

1 tsp. chia seeds

1 tsp. hemp seeds

Directions:

Combine all ingredients except hemp seeds and simmer for 10-15 minutes until liquid is absorbed. Sprinkle with hemp seeds.

Ingredients for dressing:

1 tbsp. sesame seeds

1 tsp. chopped garlic

1 tsp. lemon, fresh juiced

3 tsp. apple cider vinegar

2 tsp. tamari, gluten-free

¼ cup tahini (sesame butter)

1 pitted date

½ tsp. salt

½ tsp. toasted sesame oil

Ingredients for salad:

1 cup of quinoa, steamed

1 large handful of arugula

1 tomato, sliced

¼ red onion, diced

Directions:

In a small blender, add the following: ¼ cup + 2 tbsp. filtered water, then the rest of ingredients. Blend. Steam 1 cup of quinoa in a steamer or rice cooker, then set aside. Combine, quinoa, arugula, sliced tomatoes, diced red onion, onto a serving plate or bowl, add Thai dressing, and hand mix with a spoon and serve.

Ingredients:

1 cup unsweetened almond or coconut milk

4 tbsp. of chia seeds

½ tsp. vanilla

½ tsp. cinnamon

1 tbsp. unsweetened shredded coconut flakes

¼ cup chopped nuts (almonds, cashews or hemp seeds)

Directions:

The night before, combine milk and chia seeds in a mason jar. Add vanilla, cinnamon and chopped nuts. Cover with lid and shake the mixture until it’s combined. Refrigerate overnight. The next morning, shake or stir the mixture and divide into 2-3 bowls. Top with optional fresh fruit, coconut shreds or more chopped nuts.

Ingredients for dressing:

2 tbsp. tahini (sesame butter)

2 tsp. tamari (gluten-free)

½ tsp. liquid coconut nectar (Coconut Secrets brand)

½ tsp. lemon, fresh squeezed 1 clove garlic, minced

Ingredients for noodle salad:

1 scallion, chopped

1 tbsp. raw sesame seeds (topping)

Optional: sliced red bell pepper and/or carrot

Directions:

Choose one of the following for noodles: Kelp Noodles (1 bag) or 1 Zucchini (use spiralizer or vegetable peeler)

In a mixing bowl, combine all the dressing ingredients and thoroughly mix with a spoon. Make your zucchini noodles with a spiralizer or, if using kelp noodles, place in warm water for 10 minutes to rinse off the liquid they are packaged with, allowing them to separate and soften. Add the Asian Sesame dressing to the noodles and scallions, and mix thoroughly. Add sesame seeds on top, and serve.

Makes 1 serving

1 Zucchini, sliced think

½ avocado, mashed

1-cup salsa

1-tablespoon real mayo or Vegenaise

1 lemon or lime, juice

¼ teaspoon sea salt

In a medium bowl, mix the avocado, salsa, mayo, lemon juice, and sea salt to your liking. The sliced zucchini will be used as “chips” to dip into the dip. Enjoy! 

{for the gourmet cook}

Makes 4 servings

3/4 cup Nama Shoyu, Soy Sauce, or BRAGGS Liquid Aminos

1 clove garlic

1-tablespoon fresh ginger

½ teaspoon toasted sesame oil

1-cup pure maple syrup

4 fresh salmon fillets, well rinsed

Mix the soy sauce, garlic, ginger, sesame oil, and maple syrup in a blender. In a glass baking dish place the fish spread evenly and pour the sauce over evenly. Marinate the fish in the refrigerator for 1 to 24 hours.

Preheat oven to 450 degrees F. Bake the fish for 18 minutes or until the fish flakes easily with a fork. Serve with your favorite vegetables.

1 slice sprouted grain bread {Tree of Life, Genesis is my favorite}

½ avocado, mashed

½ tomato, sliced thick

Sea Salt

Toasted or fresh, on a slice of the bread spread the mashed avocado evenly. Add the sliced tomato and sprinkle with sea salt. Drizzle with balsamic vinegar.

Makes 2 servings

3 tomatoes

1 avocado

1-cup salsa

½ cup nutritional yeast {optional}

1-teaspoon sea salt

In a high-powered blender mix all ingredients together until smooth. This is a cold soup. A great warm soup option is Pacific Brand Creamy Basil Tomato Soup

Makes 2 servings

4-6 cups fresh Arugula

½ cup feta

1 handful raw walnuts

¼ cup red onion, diced

1 zucchini, spiralized or sliced thin

1 lemon, juiced

2-tablespoons olive oil

1/4 –teaspoon sea salt or 2-teaspoons liquid aminos or balsamic vinaigrette

In a small bowl mix the lemon juice, olive oil, and other and set aside.  In a large bowl place the arugula, feta, walnuts, red onion, and zucchini. Drizzle the dressing evenly and toss to mix.

Makes 2 servings

2 half pound flounder or trout fillets, rinsed

1-cup beets, chopped

1 cove garlic, diced

2-tablespoons lemon, juice

1-teaspoon butter, melted

Sea salt and fresh pepper to taste

1 cup raw corn cut off the cob {do not use frozen corn}

2-4 springs of your favorite herbs [optional}

Preheat oven to 450 Degrees Fahrenheit. Place the fish in a shallow baking dosh, add the beets, then distribute the garlic, lemon juice, butter, and salt and pepper evenly over the whole dish. Bake uncovered for 25 minutes or until the fish begins to flake.  On a dinner plate, place ½ cup of the raw corn and top with the baked fish and beets. Garnish your plate with your favorite herbs. Enjoy!

Makes 4 Servings

6 cucumbers, diced

1 onion, diced

1 stalk celery, sliced thin

1 jalapeno, chopped

2 cups fresh basil leaves, ripped

1-cup parsley, ripped

1 lemon, juice

4 ounces aged sherry vinegar

1 cup Greek yogurt

Sea salt to taste

Black Pepper to taste

Marinate everything but the yogurt together for 1-2 days in a plastic container. Place in blender and puree for 1-2 minutes—not so long as you don’t want the veggies to break down to a point of a watery base. Once you have a puree of vegetables, mix in the yogurt by hand to get a creamy consistency. If you like, add a little diced cucumber and avocado to the top for garish and texture.

Makes 2 Servings

10 spring roll rice paper wrappers

1 large carrot, peeled and julienned

1 large cucumber, julienned (you can peel, but I don’t)

1/2 of a large red pepper, julienned

1/3 cup chopped purple cabbage

1 ounce cooked rice noodles/rice vermicelli (optional)

1 avocado, sliced

handful fresh cilantro (and/or mint, basil)

5 large green lettuce leaves (romaine, butter, etc), torn in half

sesame seeds for garnish (optional)

2 ‘Simple Grilled Chicken Breasts’, sliced for sandwiches

1 Tomato, sliced thin

4 ounces raw cheese

Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it’s around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.

Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top– as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.

Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It’s basically like you’re rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don’t.

Makes 1 serving

1 head Butter Lettuce

1 cup brown rice, cooked

½ cup salsa

1 avocado, sliced

1 tomato, sliced or diced

½ zucchini, chopped

¼ cup red onion

1 lemon or lime, juice

Sea salt

1-tablespoon Greek yogurt or Vegenaise

In a large bowl place the butter lettuce leafs flat until the bottom of the bowl is covered. In a medium bowl add remaining ingredients except the yogurt or Veganise and toss to mix.  Add this mixture to your large bowl on top of the lettuce leafs.  Top with the Greek Yogurt or Vegenaise.

Makes 2 servings

2 large sweet potatoes, sliced into thick “fries”

2-tablespoons olive oil

Sea salt

Garlic salt

Pepper

Pre-heat oven to 425 degrees Fahrenheit

In a large zip lock bag place “fries”, and spices to your liking. Seal bag and shake to coat the “fries”. Place on a large cookie sheet and spread out evenly on pan. Place in oven and cook for 25-minutes. For a crisper fry, place parchment paper on cookie sheet.  Serve with Kristie’s Secret Sauce.

Makes 2 servings

1/3-cup real mayo or Vegenaise

¼ cup salsa

1-teaspoon hot sauce or a small pinch of cayenne pepper

1-tablespoon Amy’s Organic Horse Radish Mustard

In a small bowl mix ingredients together well.  Use as a dip for the Sweet Potato Fries