By Jessica Sepel


BREAKFAST Omelette with 3 egg whites or 2 eggs. Serve with greens of choice + ¼ avocado + 2 brown rice cakes
MORNING TEA ¼ cup walnuts + handful of blueberries1 cup dandelion root coffee
LUNCH Design your own salad and top with 150-200g grilled chicken breast*Use the Super Clean dressing for all salads
AFTERNOON TEA Power Protein Shake (minus the fruit)
DINNER Asian-style snapper with broccoli mash and/or bok choy stir fried in tamari and ginger
SUPPER Chamomile tea



BREAKFAST ½ papaya filled with 150-200g Greek yoghurt. Sprinkle with cinnamon, stevia + 2 tbsp mixed seeds
MORNING TEA 1 boiled egg + cut-up veggies (carrot, celery & cucumber)
LUNCH Detox Salad
AFTERNOON TEA Veggie nori rolls. Fill nori sheets with any cut-up veggies. Add 2 tbsp hummus/tahini and roll them up.
DINNER Lemon and herb chicken breast with steamed broccoli and asparagus + a green salad
SUPPER Rooibos chai tea with cinnamon, dash of nut milk + stevia



BREAKFAST My Power Protein Shake
MORNING TEA Cut-up veggies with 2-3 tbsp hummus/tahini or cottage cheese.1 cup dandelion root coffee
LUNCH Wild salmon (1 can), asparagus, sweet potato and spinach salad
AFTERNOON TEA 150-200g Greek yoghurt with a sprinkle of seeds + cinnamon and stevia to sweeten.
DINNER 150g grass-fed meat in healthy marinade of choice + roasted Cajun-spiced cauliflower + green salad
SUPPER Chamomile tea



BREAKFAST Sweet Berry Omelette
MORNING TEA 1 sliced green apple smeared with 1 tbsp nut butter + sprinkle of cinnamon
LUNCH Moroccan-spiced chicken breast (150g) + salad of grilled zucchini, ¼ avocado, pumpkin seeds, pomegranate and rocketOptional: Add 3 tbsp quinoa.
AFTERNOON TEA ¼ cup walnuts + a sprinkle of cinnamon
DINNER Zucchini soup + chicken/tempeh stir fry + greens: broccoli, spinach, silverbeet, kale, bok choy
SUPPER Dandelion tea



BREAKFAST 1-2 boiled eggs + ¼ avocado on‘healthy bread’ of choice or 2 brown rice cakes
MORNING TEA ½ grapefruit sprinkled with stevia and cinnamon + 10 raw almonds
LUNCH Detox Salad
AFTERNOON TEA Power Protein Shake (minus the fruit)
DINNER Japanese-style salmon + sautéed asparagus, mushroom and broccoliMarinade: tamari, lemon, fresh ginger and sesame oil
SUPPER Lemon and ginger tea



BREAKFAST 1/3 cup (uncooked) oats cooked in water/milk. Add stevia, cinnamon, handful of blueberries + 2 tbsp LSA mix (or a serve of protein powder)
MORNING TEA 1 boiled egg + cut-up veggies
LUNCH Grilled salmon (150-200g) and avocado (1/4) salad + steamed/roasted broccoli.Optional: Add 3 tbsp quinoa or brown rice.
AFTERNOON TEA 150-200g Greek yoghurt topped with a small handful of raw almonds. Sweeten with cinnamon + stevia.
DINNER Chicken/fish lettuce cups. Fill cos or iceberg lettuce leaves with cut-up veggies, smashed avocado + protein of choice. Dress with lemon and mustard.
SUPPER Chamomile tea



BREAKFAST 200g organic Greek yoghurt. Serve with a handful of blueberries, 2-3 tbsp raw nuts/seeds/sugar-free granola. Sweeten with cinnamon + stevia.
MORNING TEA ¼ cup raw almonds + carrot sticks1 cup dandelion root coffee
LUNCH Egg (1-2 boiled) saladwith ¼ avocado, steamed broccoli, and spinach
AFTERNOON TEA Cut-up veggies with 3 tbsp hummus, nut butter or cottage cheese.
DINNER Almond and herb-crusted snapper with roasted fennel, cauliflower rice + steamed green beans.
SUPPER Rooibos chai tea