This is a very conservative form of the diet, it assumes you are sensitive to all five usual trigger foods. As you discover your own profile of problematic foods, you can adjust your diet accordingly. The cookbook recipes reflect different levels of sensitivities, so you have to only use those recipes that reflect your diet needs.
A note: I eat a lot, filling my plate with each meal plus having snacks. I am 5’10’’ and weigh 150 pounds, but am very active and with the diet the meals are nutrient dense but not calorie dense. I drink water with every meal.
Day 1
Breakfast: baked sweet potato
2 slices turkey bacon
Snack: raw vegetable juice (celery, cucumber and kale with a couple of carrots)
Lunch: Large mixed green salad with kale, parsley, tomatoes and cucumbers
Smoked salmon and flax seed oil and balsamic vinegar dressing.
Crisp potato skins with oil
Dinner: Marinated chicken shish kabob
Vegetable shish kabob (peppers, onions, yellow squash, zucchini, cherry tomatoes, mushrooms)
Brown rice
Snack: Coconut water kefir shakes with carob and unsweetened cocoa
Day 2
Breakfast: Gazpacho (blended tomatoes, red onions, cucumbers, red peppers with a bit of
Jalapeno pepper)
Small handful of almonds
Snack: orange
Lunch: Vegetable spaghetti squash as noodles, marinara sauce and ground elk meat
Small mixed green salad with flax seed oil and apple cider vinegar dressing
Snack: Coconut water kefir shake with blueberries
Dinner: Baked turkey breast without the skin
Roasted root vegetables (turnips, parsnip, rutabaga, beets)
Baked winter squash
Day 3
Breakfast: Left over chicken and vegetable shish kabobs over brown rice
Lunch: Large mixed green salad with vegetables, artichoke hearts and salmon with flax seed oil and
Balsamic vinegar
Rice crackers with a Basil Pesto dip. (No cheese just parsley, basil, walnuts or pine nuts, olive oil,
Bit of lemon juice)
Snack: raw vegetable juice (carrot, beet, apple, lemon)
Dinner: Grilled salmon with lime and mustard
Grilled asparagus
Baked potato with flax seed oil