3-Free Gifts for 21 Day Keepin it Real Cleansing Program

This has been a really FUN week! I’ve been giving away FREE gifts like crazy and everyone is gobbling them up!

I have to say, it has brought me GREAT JOY! I started giving these gifts as I was preparing for my upcoming 21-Days to Cleansing & Keepin it Real Program! I am so excited to be presenting the program to my “cleanse friends” group. I did 5 cleanses over the past year, 3 virtual and 2 local in person, and I was not planning on doing another, but a couple of people asked, so here I am, and as it turns out, I am SO ready for a detox/cleansing right now! I hope you will join us on the program, click the link above and check out all it has to offer… It is likely going to be my last LIVE cleanse event.

Today I am sharing my last FREE  for this event, and if you have not gotten access to the first two, here are the links to each one:

~ Gift #1 5-Key Elements to Cleansing & Keepin it Real Guide & Workbook

             download this 10 page workbook and guide today

   ~ Gift #2 5 Keys to Successful Detox and Cleansing

instantly download this PDF!

Below is Gift #3

Here are just a few of the amazingly scrumptious recipes that you can eat on this 21-Day Cleanse! There will be NO starvation or deprivation here! Enjoy the recipes, let me know what you think, and PLEASE JOIN US!

21 Days to Cleansing & Keepin it Real

 

I will share with you why I named it Keepin it Real on the call!

BREAKFAST

Homemade Granola

  • 6 cups rolled gluten free oats
  • 1/2 ‐1 cup chopped almonds
  • 1/2 ‐ 1 cup chopped walnuts or pecans
  • 1 cup raw, shelled sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 cup of organic raw agave nectar
  • 1/2 cup of organic coconut oil
  1. Mix dry ingredients together in a large bowl
  2. Combine agave nectar and coconut oil together in a sauce pan and heat to a liquid consistency.
  3. Pour over dry ingredients
  4. Mix well and spread out onto a baking sheet
  5. Bake at 325 degrees F for about 15‐20 minutes
  6. Serve with sprinkled cinnamon and almond milk, coconut milk and/or fresh fruit.
  7. Cool and store in an airtight container

LUNCH: 

Avocado & Bean Salad

Salad:

  • 2 large ripe avocados, peeled and cut into 1/2 inch cubes
  • 3 cups cooked beans (my faves are black, garbanzo and kidney, mix and match I say)
  • Small bunch green onion (maybe 3‐4) chopped
  • Romaine or endive lettuce

Dressing:

  • 2/3 cup olive oil
  • 1/3 cup fresh organic lemon juice
  • Freshly ground black pepper and sea salt
  • About a teaspoon freshly chopped parsley
  1. Whisk all dressing ingredients together separately
  2. Carefully coat avocado and bean mixture
  3. Serve on lettuce leaves

DINNER:

White Bean and Kale Soup

  • 1 1/2 cups cannellini or other beans soaked overnight
  • 3 cups water
  • 2 bay leaves
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 4-5 kale leaves, or more, chopped
  • 4 cups water, vegetable or (chicken stock after cleanse)
  • 1/4 tsp. dried rosemary
  • 1 tsp. dried thyme
  • Sea salt and black pepper (to taste)

 Directions:

Discard soaking water from beans and cook with 3 cups fresh water. Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer for 1 hour and 15 minutes. Add 1 tsp. sea salt and continue cooking 30 minutes. In a separate pot, sauté onion and garlic in olive oil for

2-3 minutes. Add kale and cook until wilted. Add 4 cups chicken stock, rosemary, and thyme. Add the cooked beans (puree 1/2 the cooked beans in a food processor before adding to the soup pot to achieve a creamy soup consistency). Bring all ingredients to a boil, then lower heat to medium and cook 10-12 minutes.

SNACK

Hummus

  • 1 can organic garbanzo beans
  • Juice of 1 lemon
  • Tahini to taste (sometimes I just add sesame seeds)
  • 1/2 teaspoon of minced garlic
  • Sea salt and freshly ground black pepper to taste
  • Olive oil to desired consistency
  1. Put all ingredients except olive oil in a food processor or blender and start pureeing while drizzling olive oil until desired consistency
  2. Add more salt and pepper to taste if necessary

 

Green Smoothie Recipe

  • 1 – 2 scoops Hemp, Rice or Pea protein powder
  • 1 banana
  • 1 cup diced fresh pineapple
  • 1/2 cup of berries of your choice, raspberry, blueberry, blackberries
  • 1/2 cup water, or as much as you need to get the consistency you like
  • 1/2 teaspoon of cinnamon (remember this helps regulate blood sugar)
  • 1/2 teaspoon raw organic agave nectar
  • 2 handfuls (about 2 cups) fresh cleaned organic spinach

Directions:

Add all ingredients to blender and blend until smooth…. Drink…YUM!!!

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