Day 2

Breakfast: Basic Green Smoothie

• 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 :).

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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:

• 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.

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Dinner: Pinto Bean 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.

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