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2 Week Diet Recipes and Grocery List

by Colleen Russell

Yesterday, we examined The 2 Week Diet and the recommended supplement list required to complete a rapid weight loss transformation in a matter of only two weeks! Next, let’s talk food…we heard what was on the list of don’t’s, so you’re probably wondering what you can eat for the next two weeks. The good news is that you can have a delicious breakfast smoothie every morning, an unlimited amount of low-glycemic foods, and as much Detox Broth as you can drink. Pretty easy, right? We thought so too, until we took a read through the twice-weekly process of cooking homemade vegetable broth and looked for an easy alternative.

What Can I Eat During The 2 Week Diet?

No: Caffeine, Wheat, Sweeteners, Carbohydrates/Starches, or Dairy.

Exceptions and Allowed Foods:

1. Green tea: Preferably organic

2. Six Ounces of chicken, turkey or fish per day

3. 1/2 cup of cooked brown rice per day

4. Good fats such as avocados and olive oil are ok in moderation

5. 1 cup of 2% plain Greek yogurt per day

6. UNLIMITED Low-Glycemic Vegetables from the list below

7. UNLIMITED Vegetable List:

   Artichokes

   Artichoke hearts

   Asparagus

   Bamboo shoots

   Bean sprouts

   Broccoli

   Brussels sprouts

   Cauliflower

   Celery

   Cucumber

   Daikon

   Eggplant

   Leeks

   Lentils

   Beans (green, kidney, garbanzo)

   Greens (collard, kale, mustard, turnip)

   Mushrooms

   Okra

   Onions

   Pea pods

   Peppers

   Radishes

   Rutabaga

   Squash

   Sugar snap peas

   Swiss chard

   Tomato

   Water chestnuts

   Watercress

   Zucchini

   Cabbage (green, bok choy, Chinese)

   Salad greens (chicory, endive, escarole, iceberg lettuce, romaine, spinach, arugula, radicchio, watercress)

   Detox Broth Recipe:

   3 qts water

   1 large onion, chopped

   2 carrots, sliced

   1 cup of winter squash, cut into large cubes

   1 cup of root vegetables: any of the following: turnips, parsnips, and rutabagas for sweetness

   2 cups of chopped greens: any of the following: kale, parsley, beet greens, collard greens, chard, dandelion,

   2 celery stalks

   1/2 cup cabbage

   4 (1/2-inch) slices of fresh ginger

   2 cloves of whole garlic (not chopped or crushed)

   Sea salt (to taste)

   Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.

   Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.