Day One: Clean Eating



After ten days in NYC where I consumed way too much bread, cheese, and wine, and got far too little sleep– I was feeling terribly bloated, tired, and just overall gross. I couldn’t wait to start the Clean program. The general rules are: liquid breakfast and dinner (shakes, juices, or soups) and solid lunch. Make sure to leave twelve hours between your dinner and your breakfast every day, because it’s only after hour eight that your body goes into detox mode.

You should also do things that encourage the elimination processes – like sweating. Just because you’re on a cleanse, doesn’t mean you have an excuse to sit on the couch for a week. Get moving. Go to yoga, go on a long walk, or steam/sauna. Body brushing is also good for circulation and lymphatic drainage (dry brush your body in sweeps towards your heart). And finally, get plenty of sleep. You snooze you lose (the toxins).

Breakfast: Green Shake


1 cup almond milk

½ cup wild frozen blueberries

1 tbsp almond butter

2 handfuls organic spinach

1 tbsp flaxseed

4 ice cubes

Handful of dried (unsweetened) coconut flakes

1 tsp ground cinnamon


1. Blend ingredients in blender

Lunch: Curried Lentils with Kale,  Asparagus, & Peas Topped with Salmon 


½ pound fresh caught salmon

2 cups green lentils

3 tbsp coconut oil

2 garlic cloves minced

3 celery stalks, roughly chopped

3 medium sized carrots, roughly chopped

1 medium sized onion, roughly chopped

1 cup frozen peas

8 asparagus spears trimmed, cut in inch long pieces

1 bay leaf

Purified water, enough to cover the lentils

1 tbsp curry

1 tbsp turmeric

1 tsp cayenne pepper

Fresh ground salt

Fresh ground black pepper

Salmon Spice Rub

1 tsp dried ground mustard

½ tsp turmeric

Fresh ground salt and pepper


1. Remove salmon from the fridge and season with the spice rub. Set aside and allow to come a little closer to room temp.

2. In large stock pot heat 2 tablespoons of coconut oil and add onion, carrots, and celery . Cook for approximately 2 minutes, then add minced garlic.

3. Continue cooking mixture for additional 2 minutes, until the vegetable soften. Then add lentils, and 1 additional tablespoon of coconut oil. Stir to coat.

4. Add seasonings and bay leaf and cover with purified water.

5. Bring to a boil, and cover, reduce to simmer.

6. Cook covered for around 25 minutes until most of(but not all) liquid as absorbed and lentils are tender.  If needed, add more liquid. 

7. Add kale, frozen peas, asparagus, and spinach and cover and continue to cook for 10 minutes. Season to taste.

8. Heat cast iron skillet, or heavy sauté pan, until you can hold your hand above it and feel the heat. Depending on how heavy the pan is, this could be a minute or so. Add 2 tbsp oil, let the oil heat to almost smoking.

9. Lay the salmon seasoned side down and cook without moving for approximately 3-4 minutes. The key to getting a crisp top, is to not try and flip the salmon until you can easily slide a spatula underneath the fish. If you try to flip it too soon, the crisp part could stick. 

10. Once you flip the fish, continue cooking an additional 3 minutes, then turn off heat, but allow fish to sit. **This is for medium – if you prefer medium rare remove from hot pan immediately after 3 minutes are up, and if you prefer well cook for an additional minute on each side. **

Dinner: Fruity Shake


1 cup frozen blackberries

1 cup frozen mango

½ cup frozen pineapple

Coconut milk

4 ice cubes


1. Blend ingredients in blender.

–China Moss

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