BREAKFAST

Revitalizing Smoothie

• ½ cup La Huerta Spinach or Kale
• 1 cup La Huerta Strawberries
• ¼ cup of pineapple
• 1 tablespoon of ground flaxseed
• ½ cup of Greek yogurt
• 1 cup of almond milk
• 1 packet of natural sweetener

Cottage cheese tostadas with strips

• 2 nopal tostadas
• 2 slices of avocado for each tostada
• 3 tablespoons of cottage cheese
• 1 cup La Huerta Strips with pico de gallo to taste

Procedure:

1. Mix the cottage cheese with the strips and pico de gallo. Serve with the tostadas and enjoy.

SNACK 1

• 1 cup of homemade natural popcorn made with olive oil and a little Himalayan salt + 1 cup of jicama or cucumber with lemon.

LUNCH

Kale and Mushroom Sandwich

• 2 slices of whole wheat bread
• ½ cup La Huerta Mushrooms
• ½ cup La Huerta Spinach
• 1 pouch of tuna in water or 1 grilled chicken piece
• Tomato and onion to taste
• 4 slices of avocado
• 1 teaspoon of light mayonnaise
• Mustard to taste

Lemon or hibiscus water to accompany

*Suggestion: You can sauté the mushrooms with spinach and add salt and pepper to taste.

Dessert:

• 1 cup of light gelatin (optional)
• Ginger or mint tea

SNACK 2

Gelatin Mix

• 1 cup of light gelatin + 3/4 cup La Huerta Mango (previously defrosted) + 5 walnuts or almonds + a splash of almond or coconut milk + 1 tablespoon of chia

DINNER

Fruit Oatmeal

• 6 tablespoons of raw oatmeal
• 1 cup of almond or coconut milk
• (soak in cold or cook)
• 1 cup La Huerta Strawberries (previously defrosted)
• 5 chopped almonds or walnuts
• 1 teaspoon of chia
• Natural sweetener to taste (only one packet is recommended)

Caffeine-free tea