Yesterday I started my detox week with Day 1.
It’s Day 2, and I’m still going at it: avoiding preservatives and pumping my system with lots of antioxidants. (Except for that one side trip to the Parkway Inn restaurant to meet some very good friends for dinner. Fried perch with American fries? I think it’s a good compromise. Besides, I ordered cole slaw to get my cabbage quota for the day.)
Detox Menu – Day 2
Breakfast: oatmeal with ground flax seed, blueberries, and soy milk; orange juice; Good Earth decaf chai (no milk)
Lunch: Salad greens from Mud Lake Farm with fresh lemon juice and olive oil, garbanzo beans, celery, and a hard-cooked egg
Dinner: Fried perch, American fries and cole slaw
Snack: Peanut butter on Sami’s Bakery Millet & Flax toast; one Michigan apple; chamomile tea
