
Breakfast: Basic Green Smoothie
What to do:
Place everything into a blender, blend on high until smoothe, about 3 minutes. Recipe makes 2 servings, have one for breakfast and the other before lunch :).
- What you'll need:
- 4 stalks celery, juiced
- 1 large cucumber, juiced
- 4 large carrots, juiced
- 1/2 avocado
- 1 banana
- 1 cup coconut/almond milk blend
- 2 cups spinach
- 2 kale leaves, stems removed
What to do:
Place everything into a blender, blend on high until smoothe, about 3 minutes. Recipe makes 2 servings, have one for breakfast and the other before lunch :).
Lunch: Lunch is leftover carrot puree and lemon lentils from Day 1. The recipe for Day 1's lunch and dinner provide plenty of servings to carry on into Day 2.

Snack: Chocolate Chia SoupWhat you'll need:
What to do:
Mix the PB2 and cocoa powder in a bowl. Slowly incorporate the milk while stirring, making sure the powders dissolve completely. Add the chocolate milk mixture to a bowl with the oats and microwave for a few minutes. Transfer to a blender with the chia seeds and blend until smoothe. Serve immediately.
- 1/2 cup oats
- 1 cup unsweetened almond milk
- 2 tbsps PB2 peanut butter powder
- 1 tbsp unsweetened cocoa powder
- 1 tbsp chia seeds
What to do:
Mix the PB2 and cocoa powder in a bowl. Slowly incorporate the milk while stirring, making sure the powders dissolve completely. Add the chocolate milk mixture to a bowl with the oats and microwave for a few minutes. Transfer to a blender with the chia seeds and blend until smoothe. Serve immediately.

Dinner: Pinto Bean Soup
What you'll need:
What to do:
Rinse the soaked beans and place in a deep pot. Add the 6 cups of water, the onion, and the garlic and bring to a boil. Add the cumin, salt, pepper, cover and simmer on low heat for about an hour. Using a potato masher, mash the beans until you form a semi-liquid soup.
What you'll need:
- 1 bag pinto beans, soaked overnight
- 6 cups water
- 6 cloves garlic, minced
- 1 large onion, diced
- 1 tbsp cumin
- Salt and pepper, to taste
What to do:
Rinse the soaked beans and place in a deep pot. Add the 6 cups of water, the onion, and the garlic and bring to a boil. Add the cumin, salt, pepper, cover and simmer on low heat for about an hour. Using a potato masher, mash the beans until you form a semi-liquid soup.