7 DAY 

MEAL GUIDE.

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Clean eating,

courtesy of the hive.

FOOD TO AVOID

It's simple. Remove caffeine, alcohol, refined sugars & processed foods from your diet. (It's just 7 days.) 

FOODS TO EMBRACE

Pile on the veggies of all shapes & hues. Also consider adding in milk thistle supplements for liver support, as well as adaptogens like cordyceps + reishi.

HOW TO EAT

Make your meals a sacred, joyful ritual. Indulge in making your dishes beautiful and delicious. Sit down and chew throughly. Enjoy good company. 

DOWNLOADS

If you want, print these out for daily use during the cleanse. Click to download.

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Raspberry-Ginger Smoothie Bowl  

Breakfast

Day 1

1 cup of frozen raspberries  

1 cup of almond or coconut milk   

1 frozen banana  

1 Tbsp of grated ginger  

1 tsp of ground flaxseed  

1 Tbsp of B.Powered Superfood Honey  

1 Tbsp of hemp seeds  

1 scoop of collagen peptides  (or omit/substitute with plant-based protein powder)  

1/2 lemon, juiced    

 

Thoroughly blend all ingredients until smooth. Serve in a bowl and top with hemp and chia seeds, homemade granola, fresh fruit/berries, non-dairy yogurt, mixed nuts, and/or nut butter of choice.   

Mediterranean Salad w/ Baked Chicken Breast

Lunch

Day 1

1 baked chicken breast (ideally prepared ahead of time)

2 cups of lettuce, arugula, or mixed greens

1 medium cucumber, chopped  

1/2 red onion, chopped  

1/2 cup of green or black olives  

1 Tbsp of lemon juice

1 Tbsp of olive oil    

1 Tbsp of hemp seeds

small handful of walnuts, chopped  

 

Layer salad greens, cucumber, onion, hemp seeds, walnuts, and olives in a medium bowl  

Drizzle lemon juice and olive oil over the bowl, toss well, and serve with baked chicken.   

Golden Carrot + Apple Soup

Dinner

Day 1

1 bag of carrots (approximately 10-12 carrots), chopped  

3 apples (Honeycrisp are ideal), roughly chopped   

2 celery stalks, chopped   

2 leeks, chopped   

3 garlic cloves, peeled  

1 large onion, chopped  

2 sprigs of fresh thyme  

1/2 cup avocado oil (or other oil)   

1 Tbsp turmeric powder  

salt + pepper  

 

Directions:

 

Preheat oven to 425F

 

In a large baking pan, toss carrots, celery, leeks, garlic, and onion with avocado oil, turmeric, salt, and pepper. Add apples and fresh thyme.

 

Bake for 45-60 minutes, or until carrots are tender and golden brown.  

 

Take carrot mixture out the oven and let cool for 10 minutes.

 

In small batches (so as not to make a mess), discard thyme springs and transfer carrots into high speed blender.  Add 1 ½ cups of water and purée until smooth and velvety. Transfer purée into large pot and finish blending the remaining batches.   

 

Once complete, reheat the pot of soup for an additional 10 minutes over medium heat.  

To garnish, scoop a tablespoon or 2 of coconut kefir (or coconut cream) on top and drizzle olive oil and pumpkin seeds.  

Apple + Spinach Green Smoothie

Breakfast

Day 2

1 green apple, chopped  

1 1/2 cups of coconut water  

1 cup of spinach  

1 cup of frozen mango  

1/2 of frozen avocado  

1 tbsp of B.Powered Superfood Honey  

2 tbsp of hemp seeds

1 tbsp of chia seeds  

1 tbsp of ginger, grated  

1/2 tsp of spirulina (optional)

Thoroughly blend all ingredients until smooth.

DIY Leafy Green Salad

Lunch

Day 2

Build your own Green Leafy Salad

 

Consider adding:

fresh berries

crushed walnuts

chickpeas

olive oil

bee pollen

seeds of choice  

protein of choice (salmon, chicken)

Baked Salmon w/ Roasted Garlic + Basil Pesto Potatoes + Arugula

Dinner

Day 2

Baked Salmon w/ Roasted Garlic + Basil Pesto Potatoes + Arugula  

 

1 baked salmon fillet  

1 large potato, chopped into cubes  

3 garlic cloves, minced

1 tbsp of avocado oil  

1/4 tsp of paprika

1/4 tsp of turmeric

1/4 tsp of chili powder  

salt + pepper

 

To prepare Roasted Garlic + Basil Pesto Potatoes:

 

Preheat oven to 400F  

 

In large bowl, toss potatoes, garlic, oil, and spices together and spread on a baking sheet and bake for 30-45 minutes in the oven.

 

Pesto Sauce:  

1 cup of lightly packed fresh basil leaves  

3 tbsp of hemp hearts  

1/4 cup of extra virgin olive oil  

2 tbsp of lemon juice  

pinch of salt + pepper  

 

In a food processor, combine the pesto ingredients and process until mostly smooth (scrape down the bowl as necessary)  

 

In a serving bowl add arugula, sweet potatoes, and pesto together and combine well.  

Serve with baked salmon, and garnish with fresh lemon juice and hemp hearts.

Blueberry Mango Smoothie

Breakfast

Day 3

1 cup of nut milk

1 frozen banana  

½ lemon, juiced  

1 tsp chia seeds

1 cup of frozen mango  

1 cup of frozen blueberries

1 scoop of protein powder

Thoroughly blend all ingredients until smooth.

Spring Detox Salad

Lunch

Day 3

Dressing:

⅓ cup olive oil

½ lemon, juiced

1 Tbsp fresh ginger, peeled and grated

2 Tbsp Dijon mustard

2 Tbsp B.Powered Superfood Honey 

Pinch of salt

 

Salad:

2 cups of kale, finely chopped

1 cup of red cabbage, finely chopped

1 carrot, peeled and grated

1 red bell pepper, thinly sliced

1 avocado, diced

½ cup of fresh parsley, chopped

1 cup walnuts

1 tbsp sesame seeds

 

Directions:

 

Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.

Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.

Add desired amount of dressing over salad and toss until everything is coated.

Add the parsley, diced avocado, sesame seeds and walnuts and toss again.

Stuffed Red Pepper

Dinner

Day 3

1 large red bell pepper, washed and scooped out  

1 cup of cooked quinoa

1 cup of canned black beans, drained and thoroughly rinsed  

½ cup of cucumbers, chopped  

¼ cup of  cilantro, roughly chopped

1 small onion, chopped  

1 small baked sweet potato, chopped   

2 garlic cloves, minced  

Pinch of chili powder, salt + pepper  

 

Preheat oven to 375  

 

Cook quinoa in 1 cup of water (or substitute for 1 cup of Bone Broth)  

 

Brush Red Peppers with coconut or avocado oil and place on baking sheet

 

In a small bowl, add quinoa, black beans, onion, sweet potato, cucumbers, garlic, and spices together (adjust seasoning if needed)  

 

Generously stuff Red Peppers with quinoa mixture and cover with foil

 

Bake for 30 minutes covered, then remove foil, turn the oven up to 400 and bake for another 10-15 minutes, or until Red Peppers are soft and golden.

Beet Detox Smoothie

Breakfast

Day 4

1 small red beet, peeled and diced

1 small apple, cored and diced

1 cup coconut water

1 cup frozen strawberries

½ avocado, diced

1 cup of baby spinach

½ lemon, juiced

4-5 spritzes of Propolis Spray 

Thoroughly blend all ingredients until smooth.

Detox Salad

Lunch

Day 4

Build your own Green Leafy Salad

 

Consider adding:

cucumber

spinach

fresh berries

crushed walnuts

chickpeas

olive oil

bee pollen

seeds of choice  

protein of choice (salmon, chicken)

Grapefruit and Avocado Salad

w/ Seared Salmon

Dinner

Day 4

1 salmon fillet, skin on  

1 large grapefruit, peeled and sliced  

1 ripe avocado, pitted and sliced  

2 tbsp of fresh lemon juice  

2 tbsp of olive oil  

1/4 cup of walnuts, roughly chopped  

1/4 tsp of cayenne  

1/4 tsp of chilli powder  

salt + pepper  

 

Peel and segment grapefruit (reserve any juice left in a bowl). Toss grapefruit slices and juice with arugula and avocado slices.

 

Dressing  

 

In a small bowl, whisk together lemon juice, olive oil, salt + pepper  

 

Seared Salmon:

 

Sprinkle cayenne, Chili powder, salt + pepper over both sides on salmon  

 

In a medium skillet over medium heat, drizzle in olive oil and place salmon fillets skin side down (4-6 minutes)  Gently flip fish and cook for another 3-4 minutes Once cooled, break each fillet into large pieces

Blueberry Mango Smoothie

Breakfast

Day 5

1 cup of nut milk

1 frozen banana  

½ lemon, juiced  

1 tsp chia seeds

1 cup of frozen mango  

1 cup of frozen blueberries

1 scoop of protein powder

Thoroughly blend all ingredients until smooth.

Plant Based Cobb Salad

Lunch

Day 5

3 cups mixed greens

1 cup chickpeas, drained

½ cup grape tomatoes, sliced in halves

1 small cucumber, chopped

½ cup grated carrots

1/2 cup red onion, chopped

1 avocado, diced

1/2 cup dairy-free cheese (optional)

ACV Vinaigrette:  

⅓ cup of apple cider vinegar

1 tbsp Dijon mustard

1 tsp maple syrup

1 tsp minced garlic

¾ tsp sea salt

½ tsp black pepper

½ cup extra virgin olive oil

Add greens to a medium sized bowl

Arrange chickpeas, tomatoes, cucumber, carrots, red onion, and cheese on top of the greens.

Top with Vinaigrette and enjoy!

Homemade Black Bean Veggie Burgers + Sweet Potato Fries

Dinner

Day 5

1 can of black beans, rinsed and drained  

1 cup of quinoa  

½ large onion, chopped  

3 garlic cloves, minced

2 tbsps of cilantro, chopped  

1 tbsp of parsley, chopped  

1 egg  (or substitute flax egg)

½ tsp of red pepper flakes  

¼ tsp of chili powder

¼ tsp of turmeric

salt + pepper   

 

Sweet Potato Fries:

 

4 Sweet Potatoes, peeled and sliced into

1/4 long slices  

Pinch of paprika, salt + pepper  

 

Preheat oven to 450 F

 

In large bowl toss sweet potatoes with just enough oil to coat. Sprinkle in spices and mix well

Place on baking sheet and bake for 20-25 minutes, turning occasionally.  

 

Let cool.   

 

Veggie Burgers:  

 

In a food processor (or large mixing bowl) add all ingredients (except for quinoa and only half of the can of black beans) and pulse together.  

 

Transfer into large mixing bowl and add remaining black beans and quinoa.

 

Add a couple more punches of salt + pepper and mix until combined well.  

 

Form mixture into patties (any extra patties can be wrapped up and stored in freezer for later)  

 

In a medium skillet over medium heat, drizzle in coconut oil and place parties in skillet and cook for 6-10 minutes, flipping when necessary.  

Green Omelette 

Breakfast

Day 6

2 eggs  

1 ½ cups of baby spinach   

½ cup of asparagus, chopped

2 garlic cloves, minced  

Pinch of salt + pepper  

 

In a medium skillet over medium heat, drizzle avocado oil and add garlic  

 

Add asparagus, and spices and sauté for 5 minutes  

 

Add eggs and cook for 4 minutes. Add spinach last and fold to form an omelette  

Serve with toast or avocado slices drizzled with olive oil and a sprinkle of salt + pepper  

Sautéed Chicken Lettuce Wraps w/ Hummus 

Lunch

Day 6

1 chicken breast, chopped  

1 Iceberg Lettuce

1 red or yellow bell pepper, thinly sliced

1 carrot, peeled and thinly sliced

1 clove of garlic, minced  

¼ of cayenne

¼ of paprika,

Pinch of salt and pepper   

Hummus

 

In a medium skillet over medium heat, add garlic, chicken, and spices and cook for 15 minutes  

 

Chop yellow or red peppers and have 6 Lettuce leaves ready.

 

Spread hummus in lettuce, scoop chicken in lettuce cup and add bell peppers

Spring Detox Salad w/ Protein

Dinner

Day 6

Dressing:

⅓ cup olive oil

½ lemon, juiced

1 Tbsp fresh ginger, peeled and grated

2 Tbsp Dijon mustard

2 Tbsp B.Powered Superfood Honey (or sub maple syrup)  

Pinch of salt

 

Salad:

2 cups of kale, finely chopped

1 cup of red cabbage, finely chopped

1 carrot, peeled and grated

1 red bell pepper, thinly sliced

1 avocado, diced

½ cup of fresh parsley, chopped

1 cup walnuts

1 tbsp sesame seeds

 

Directions:

 

Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.

Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.

Add desired amount of dressing over salad and toss until everything is coated.

Add the parsley, diced avocado, sesame seeds and walnuts and toss again.

Granola Bowl w/ Yogurt, Berries, Basil + Honey

Breakfast

Day 7

1 cup of granola   

1 cup of blackberries  

1 cup of blueberries

1 cup of raspberries

1 orange  *any other fruit that you desire  

2 Tbsp of lemon juice  

1 tbsp of B.Powered Superfood Honey  (or sub maple syrup)

2 basil leaves, chopped  

 

In a bowl, mix fruits, granola, and lemon juice and honey together and garnish with basil. Add over top of yogurt

Spiced Chickpea Power Bowl

Lunch

Day 7

2 boiled eggs  

1 cup of cooked quinoa

1 cup of canned chickpeas, drained and rinsed thoroughly  (or 1 cup of cooked chickpeas)

1 tsp of extra virgin olive oil  

1 garlic clove, minced  

1/2 cup mushrooms, chopped  

1/2 zucchini, chopped

1/2 onion, diced  

1/2 tsp of cumin

1/2 tsp of ground coriander  

1/2 tsp of paprika

salt + pepper  

 

In a large bowl combine chickpeas and oil and mix evenly.  Add the remaining spices and mix until well combined.

 

In bowl  Add cooked quinoa at bottom of bowl, arrange spiced chickpeas, eggs, zucchini,  and mushrooms in a bowl.

 

Add 2 tbsp of hummus on another side  

Garnish with cucumbers, green onions, dried fruit, hemp seeds, and lemon wedges.

Mediterranean Salad w/ Chicken

Dinner

Day 7

1 seared chicken breast (ideally prepared ahead of time)

2 cups of lettuce, arugula, or mixed greens

1 medium cucumber, chopped  

1/2 red onion, chopped  

1/2 cup of green or black olives  

1 Tbsp of lemon juice

1 Tbsp of olive oil    

1 Tbsp of hemp seeds

small handful of walnuts, chopped  

 

Layer salad greens, cucumber, onion, hemp seeds, walnuts, and olives in a medium bowl  

Drizzle lemon juice and olive oil over the bowl, toss well, and serve with baked chicken.   

PLANT BASED OPTIONS

 
 
 
 
 
 
 

Vegan Falafels 

1 can chickpeas (rinsed, drained and patted dry)

1/3 cup chopped fresh parsley (or cilantro)
3 cloves garlic, minced
2 medium shallots (or white onion)
2 Tbsp raw sesame seeds (or finely chopped nuts, such as pecans)
1 1/2 tsp of cumin (plus more to taste)
1/4 tsp each of sea salt and black pepper (plus more to taste)
1 pinch of cardamom and coriander (optional)
3-4 Tbsp gluten-free flour blend
3-4 Tbsp avocado oil for cooking
Panko bread crumbs for coating (optional)

Instructions

Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste


Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands 



Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.


Once chilled, scoop out rounded Tablespoon amounts and gently form into 11-12 small discs
Optional: Sprinkle on panko bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier crust


Heat a large skillet over medium heat and add enough oil to generously coat the pan
Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.
Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.
 

Teriyaki Tofu

1 8 oz package of firm tofu, drained and rinsed
2 tablespoons avocado oil
2 tablespoons tamari sauce

2 teaspoons rice vinegar (or apple cider vinegar)
1/2 medium red onion, diced
Chopped cilantro, to garnish

Step 1    
Pat the tofu dry with paper towels to remove excess water. Cut into 1-inch cubes.

Step 2    
Heat a large skillet over high heat. Add the oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Turning gently and as little as necessary, sear each side for 2-3 minutes, or until at least 2 -3 sides are golden and crisped.

Step 3    
Lower the heat to medium and carefully add the tamari sauce, and rice vinegar to the pan with the tofu. Stir in the red onion. Cook for 30 seconds and then remove from heat.

Step 4    
Garnish with cilantro and serve warm or at room temperature.

Tofu Scramble

8oz Extra Firm Tofu
1 Tbsp Vegan Butter
2 Tbsp Nutritional Yeast
1/2 tsp Turmeric
1/2 tsp Paprika
1 tsp Dijon Mustard
1/2 tsp Garlic Powder
1/4 tsp sea salt
1/4 tsp Onion Powder
1/3 cup of Soy Milk (or nut milk of choice)


Instructions

 

Mash the tofu with a fork but leave some nice big chunks.
 

Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
 

Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
 

Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
 

Top with some black pepper and chopped chives and serve with some fried tomatoes and sliced avocado.

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