Detox Before You're Expecting

cake and 1 tablespoon of sunflower seed butter.
WEEK 3: Progressing from week two, swap raisins with freshly sliced apple.
WEEK 4: Progressing from week three, omit the honey.
DINNER: Quinoa salad with roasted chicken
HOW TO MAKE IT: Boil 1 cup of water and 1/2 cup of quinoa. Reduce heat, cover, and cook for 15–20 minutes. Chop up parsley, cilantro, and red pepper. Once quinoa is cooked, toss in herbs and pepper with a handful of raisins and sunflower seeds. In a separate cup, mix together 2 tablespoons of tahini, 1 tablespoon of organic Dijon mustard, and 1–2 tablespoons of water. Mix well and drizzle over quinoa. Shred roasted chicken and mix in with the quinoa salad.
TIPS: Make sure the roasted chicken you get at the grocery store is organic. If you are trying to go meat-free, toss in some rinsed garbanzo beans instead.

WEEK 2: Reduce to 1/2 cup of dry pasta and increase the veggies in the sauce by 1 cup.
WEEK 3: Progressing from week two, sprinkle nutritional yeast over the sauce.
WEEK 4: Try 1 to 2 cups zucchini or squash noodles (peeled with a spiralizer or a potato peeler) instead of regular pasta.
AFTERNOON SNACK: Brown rice cakes
HOW TO MAKE IT: Spread two brown rice cakes with 2 tablespoons of sunflower seed butter. Top with a handful of raisins, sesame seeds, and a drizzle of raw honey.
WEEK 2: Omit one brown rice

rice or quinoa pasta over regular pasta. Choose an organic red sauce with lower sodium or make your own with garlic, tomatoes, olive oil, and onions. Toss in some veggies or mushrooms with the sauce. This meal can be made in 10 minutes. Make one cup of dry pasta. Make a small side salad and consume it before the pasta.

choice and place in a baking dish. Bake for 20–25 minutes (or to your liking). In the same oven, place small sweet potato on wire rack. Bake until soft in the middle, around 30–40 minutes. Rinse a small head of broccoli and steam on stovetop for 3–5 minutes, until slightly tender.
WEEKS 2, 3, AND 4: Rotate broccoli with kale, collards, cauliflower, or mustard greens and double up on the veggie portions to increase satiety.
WEEK 1, DAY 2
BREAKFAST: Pumpkin pie shake
HOW TO MAKE IT: Blend one frozen banana, 1/2 cup of pure canned pumpkin, 1/2 cup of frozen peaches, 1/4 cup of chia seeds, three pitted dates, 1 cup of nondairy milk, and a pinch of cinnamon.
WEEK 2: Omit the peaches.
WEEK 3: Toss in a handful of romaine.
WEEK 4: Keep your romaine from week three and omit two dates along with the peaches.
LUNCH: Pasta and salad
HOW TO MAKE IT: Opt for brown

WEEK 2: Omit brown rice.
WEEK 3: Omit wrap. Use only brown rice.
WEEK 4: Drizzle tahini over the top of burrito bowl from week three.
AFTERNOON SNACK: Hummus and pita chips
HOW TO MAKE IT: Find an organic hummus and organic pita chips. You can make your own at home by baking tortillas and blending a can of rinsed garbanzo beans with lemon, tahini, sea salt, garlic, a little bit of water, and olive oil.
WEEKS 2, 3, AND 4: Swap out pita chips with celery or carrots.
DINNER: Wild-caught salmon with baked sweet potato and steamed broccoli
HOW TO MAKE IT: Preheat oven to 350°F. Rub salmon with spices of you

them into the wrap. Add the brown rice, a sliced tomato, lettuce, mashed avocado (or guacamole), hummus, and salsa. Wrap and enjoy!
TIP: Search for gluten-free wraps or 100 percent whole wheat wraps.

HOW TO MAKE IT: Heat a sprouted or whole-grain wrap on the stove or in the oven. Boil 1 cup of water and add 1/2 cup of brown rice. Cook until fluffy. Rinse fresh-cooked or canned black beans. Heat them in a pan, then spoon

Chocolate Almond Butter Shake

WEEK 2: Swap the strawberries with blueberries, reduce to 1 teaspoon of almond butter.
WEEK 3: Omit berries, swap almond butter for sunflower butter, and swap flaxseeds for hemp seeds.
WEEK 4: Go back to week one’s recipe. Toss in a handful of spinach and kale.
LUNCH: Burrito

You can choose the order in which you want to try these meals, using the idea of the simple swap to eat a plethora of foods and try new versions every week.
WEEK 1, DAY 1
BREAKFAST