NB 180cleanse 2015

The 180 Cleanse
A 5-Day Fresh Start

The 180 Cleanse: A 5-Day Fresh Start
The Plan Overview

5 Days

Start the day with 8oz warm lemon water about
30 minutes before your Breakfast Blast

Breakfast: Start with a NutriBlast

Lunch: Clean Meal

Dinner:
Level 1 = Protein and veggies
Level 2 = Stew or Soup (option to use the Rx)
Level 3 = NutriBlast
DIY Meals and Blasts

Breakfast NutriBlast Template (Have one NutriBlast each morning)
1-2 cups leafy greens
cup fruit (up to 1 cup if using berries or other low sugar fruits)
-1 cup vegetables
1 cups no-added sugar liquid (unsweetened almond milk, coconut milk,
VitaCoco coconut water, filtered water, brewed and chilled tea)
Optional: Up to 3 Tbsp nuts and/or seeds
Optional: Up to 2 Tbsp superboost powders of choice
(protein powder, greens powder, reds powder, raw cacao powder)
Optional: 1 serving healthy fat (1/4 avocado,
1 Tbsp VitaCoco coconut oil, 1 Tbsp nut butter)
Clean Lunch Options (Choose one each day. These can vary from day to day.)
1) Protein and veggies:
lentils, quinoa, fish, and organic antibiotic-free chicken, non-starchy veggies
2) Gluten-free grain with veggies
3) Hearty salad (includes leafy greens, protein, veggies, healthy fats)
Dinner Options
(Depending on desired intensity, choose one level and try to stick with it for all five days)
Level 1: Veggie and Protein
Level 2: Soup (consisting of protein, veggies and may include a gluten-free grain)
Level 3: NutriBlast
Snacks (only if needed)

Handful of nuts (about 12 each)
Veggies and hummus or guacamole (2-3 Tbsp)
Apple slices with almond butter (1 Tbsp)
Short cup NutriBlast
Fruit (1 cup berries, medium apple or pear)
Kale chips
NutriBlast Recipes
Peninsula Detox
1 cup baby kale
1/8 cup beets
4 cucumber slices
banana
fresh ginger
1 Tbsp hemp seeds
1 tsp SuperFood SuperGreens
1 cups VitaCoco coconut water
Add all ingredients to the NutriBullet tall cup and extract for 30-60 seconds.
Total
Calories 212
Fat 5g
Protein 6g
Carbs 39g
Good Fats Blast

2 cups baby spinach
1 small Persian cucumber
1-2 basil leaves
1 Tbsp hemp seeds
1 Tbsp sunflower seeds
2 tsp chia seeds
1 Tbsp coconut butter
avocado
medium frozen banana
3 medium frozen strawberries
1/3 cup frozen pineapple
Optional: Tbsp aloe juice
1 cups VitaCoco coconut water
Total
Calories 432
Fat 22g
Protein 14g
Carbs 43g
NutriBlast Recipes
Clean Green
2 cups spinach
1 stalk celery
cup parsley
1 Persian cucumber
1 small apple (core and seeds removed)
Juice of lemon
1 Tbsp hemp seeds
1 cup VitaCoco coconut water
cup filtered water
Total
Calories 212
Fat 5g
Protein 6g
Carbs 39g
Nuts, Seeds and Greens

1 cup baby spinach
cup broccoli florets
cup frozen blueberries
banana
1 Tbsp almond butter
1 Tbsp pumpkin seeds
2 tsp hemp seeds
2 tsp chia seeds
2 tsp extra-virgin, cold-pressed VitaCoco coconut oil
cup unsweetened almond milk (or unsweetened coconut milk)
1 cup filtered water
Total
Calories 395
Fat 25g
Protein 14g
Carbs 33g
NutriBlast Recipes
Winter Warrior
1 cup spinach
avocado (may use 1/8 cup unroasted cashews or almonds as a substitution)
green apple
banana
cup cooked sweet potato
Dash of cinnamon (to taste)
1 Tbsp hemp seeds
Recommended: 1 serving Superfood Protein Boost
(or other plant-based vanilla protein powder)
1 cups unsweetened almond milk
Total (without optional protein boost)
Calories 383
Fat 17g
Protein 10g
Carbs 54g
Tropical Toddie
1 cup baby kale
cup frozen pineapple
banana
cup sliced cucumber
2 Tbsp almonds
1 tsp VitaCoco coconut oil
1 Tbsp chia seeds
Dash of cinnamon
Optional: 1 serving Superfood SuperGreens
1 cups filtered water
Total
Calories 253
Fat 15g
Protein 9g
Carbs 33g
NutriBlast Recipes
Inflammation Fighter
1 cup Swiss chard (may substitute spinach or baby kale if chard is not available)
cup frozen pineapple
cup frozen cherries (pits removed)
2 Tbsp chopped walnuts
fresh turmeric or tsp turmeric powder
Recommended: 1 serving Superfood Protein Boost
(or other plant-based vanilla protein powder)
Optional: 2 tsp raw cacao powder or nibs
cup filtered water
Total (without optional protein boost or cacao)
Calories 200
Fat 10g
Protein 5g
Carbs 32g
Cashew Berry Blast

2 cups spinach
cup frozen blueberries
cup strawberries
cup raw cashews
2 Tbsp rolled oats
1 Tbsp flax seeds (or Tbsp flaxmeal)
1 cup unsweetened almond milk
Total
Calories 395
Fat 22g
Protein 14g
Carbs 38g
NutriBlast Recipes
B3: Berry Beet Blast
2 cups spinach
cup blueberries
1 cup strawberries
1 tbsp chia seeds
cup almonds
cup beet
cup filtered water
Total
Calories 432
Fat 22g
Protein 14g
Carbs 43g
Clean Meal Recipes

Wonderful Winter Bowl
Serves: 2
Grain Salad
1 cup cooked quinoa* (may substitute brown rice if desired)
1 Bunch lacinato kale, chopped
1 cup cooked garbanzo beans (if using canned drain and rinse well)
1 large sweet potato, cubed and roasted
1 cup chopped cauliflower florets
cup pine nuts
Dressing
2/3 cup extra virgin olive oil
cup red wine vinegar
1 Tbsp lemon juice
1 tsp sea salt
tsp black pepper
1 garlic clove, minced
Directions
Preheat the oven to 400 degrees F. Line baking sheet with parchment paper.
Cook quinoa (or rice) according to package directions.
Wash, peel, and cut sweet potato into bite sized cubes. Toss cubes with a drizzle of olive oil
and a dash of salt and place on parchment lined baking sheet. Bake in the oven for about
15 minutes or until a fork can easily be inserted into the potato.
Wash and dry kale leaves. Remove leaves from stem, chop, and place in a bowl.
Mix dressing ingredients in the Small NutriBullet cup or whisk together in a bowl.
Pour of the dressing mixture onto kale and massage into the leaves.
Store the remainder in a sealed jar in the fridge for up to two weeks.
Divide ingredients evenly between two bowls. Layer the kale on the bottom then top
with cooked quinoa, roasted sweet potato cubes, garbanzo beans, cauliflower, and pine
nuts. If desired, drizzle with a little more dressing and toss to coat. Enjoy.
*For grains, it is helpful to cook a large batch at once and use for multiple recipes.
Clean Meal Recipes

Black Bean and Quinoa Mexi-Cali Bowl
Serves: 2
1 cup cooked quinoa*
2 tsp cold pressed VitaCoco coconut oil
cup red onion, diced
1 cup cooked black beans (if using canned, drain and rinse well)
1 tsp chili powder
tsp cumin
tsp salt
4 cups arugula (may substitute mixed greens or baby spinach if arugula is not available)
avocado, diced
cup fresh pico de gallo
Cook quinoa according to package directions.
Heat VitaCoco coconut oil in a medium saucepan. Add onion and cook until transparent,
about 5 minutes. Add cooked beans, cooked quinoa, and spices to the pan. Stir to combine.
For one serving, place 2 cups arugula in a bowl. Layer half the bean/quinoa mixture on top
of greens. Top with diced avocado and pico de gallo.
*For grains, it is helpful to cook a large batch at once and use for multiple recipes.
Mediterranean Salad with Hummus

Serves: 2
Salad
4 cups mixed greens
cup artichoke hearts (if buying canned, drain and rinse)
1 cup cannellini beans, drained and rinsed
1 cucumber, sliced
2 vine-ripe tomatoes, cubed
cup Kalamata olives (pitted)
cup pine nuts
avocado, diced
4 Tbsp pre-made plain hummus
Optional: 1 grilled portabella mushroom OR 3 ounces organic, antibiotic-free chicken breast
Directions
Divide ingredients between two bowls. Layer leafy greens, cucumber, tomato, artichoke
hearts, beans, olives, pine nuts and avocado. If desired top with a grilled or baked chicken
breast or portabella mushroom. Add 2 Tbsp of hummus on top of each salad.
Clean Meal Recipes

Hearty Roasted Squash and Beet Salad with Herb Vinaigrette
Serves: 2
Salad
1 butternut squash
2 beets, steamed and cubed
(if using raw beets, you may roast with the squash if desired)
2 cups spinach
2 cups arugula
(may substitute mixed greens or more spinach if arugula is not available)
cup slivered almonds
Choose One (for each salad):
4 oz. baked tempeh, cup beans of choice,
or 3oz organic, antibiotic-free chicken breast
Dressing
cup balsamic vinegar
cup extra virgin olive oil
1 Tbsp minced garlic
2 tsp dried basil
1 tsp dried oregano
Directions
For the dressing, combine ingredients in a small
NutriBullet cup and pulse to combine. Alternatively
combine dressing ingredients in a bowl and whisk
together. Store leftover in a sealed glass jar in the
fridge for up to two weeks.
Preheat oven to 425 degrees F.

Line a baking sheet with parchment paper.
Cut butternut squash in half and remove the seeds.
Bake with the flesh side down for about 35-45 minutes or until softened.
Remove skin (be careful, skin is hot so allow it to cool!).
Cut squash into bite sized cubes.
Divide ingredients between two bowls. Layer leafy greens, beets, squash,
and your choice of protein. Sprinkle slivered almonds on top and drizzle
with up to 1 Tbsp salad dressing on each.
Clean Meal Recipes

Mung Bean and Brussels Sprout Salad
with Pomegranate Seeds and Honey Mustard Dressing
(Note: this recipe requires pre-soaking)
Serves: 2
Salad
1 cup mung beans, cooked (may substitute brown or green lentils)
4 cups Brussels sprouts leaves (blanched)
Dash of salt
cup walnuts, chopped
2 pomegranates, seeds (about 1 cup seeds)
Dressing
cup Dijon mustard
2 Tbsp raw honey
2 Tbsp apple cider vinegar
2 tsp extra virgin olive oil
Dash of salt
Directions
Soak mung beans in filtered water for 4-8 hours before cooking. Discard soak water.
Bring 3 cups of water to a boil. Add mung beans, reduce heat and simmer for
about45-60 minutes until they can be easily mashed to know when done.
Meanwhile, prepare Brussels sprouts by chopping off the ends of each and removing
the core much like you would when removing the stem from the top of a strawberry.
Pick apart the leaves of the sprout. Toss all Brussels leaves into the boiling pot for about
45 seconds to blanch. Drain, then run under cold water. Dry the leaves.
Combine dressing ingredients in the NutriBullet small cup and pulse a few times
to combine. Alternatively you may whisk together in a bowl.
Store leftover in a sealed glass jar in the fridge for up to two weeks.
Divide among two large salad serving bowls, the blanched sprouts, cooked mung beans,
walnuts, and pomegranate seeds. Top with a Tablespoon of honey mustard dressing.
Toss and enjoy.
Protein and Veggie Recipes

Baked Rosemary Salmon with Sauted Greens and Mushrooms
Serves: 1
Protein:
1- 6oz wild salmon filet
1 garlic clove, finely chopped
1 Tbsp chopped rosemary sprigs
Dash of sea salt
Dash of black pepper
Directions
Heat oven to 425 degrees F.
Chop garlic and rosemary.
Line a baking sheet with parchment paper.
Place salmon filet skin-side down and sprinkle with herbs and spices.
Bake in the oven for 10-15 minutes or until flaky.
Serve on top of greens and mushrooms
Veggies:
1 Tbsp extra virgin, cold-pressed VitaCoco coconut oil
1 container of mixed, button, or portabella mushrooms
1 clove garlic, minced
1 bunch Swiss chard or Collard greens, cut into large pieces
Dash of sea salt
Directions
Clean mushrooms and rinse and dry leafy greens.
In a skillet, melt VitaCoco coconut oil.
Add minced garlic and mushrooms.
Saut mushrooms until they soften.
Add in clean chard or collards.
Sautee until wilted and sprinkle with salt to taste.

Broccoli and Tempeh Stir-Fry
Serves: 2
Stir-fry
8 oz package of tempeh, cut into bite-sized cubes
1 head broccoli, cut into small florets (alternatively may use 2 cups broccoli florets)
1 small head purple cabbage, cut into thin slices
4 large carrots, cut julienne style
1 red bell pepper, sliced into strips
1 cup Shiitake mushrooms
2 cloves garlic, minced
1 Tbsp sesame seeds
2 tsp fresh ginger, minced (optional)
Black pepper to taste
Sauce
2 Tbsp Braggs liquid aminos
cup vegetable broth (or water)
1 Tbsp sesame oil
Directions
In a small bowl, mix liquid aminos, veggie broth and sesame oil.
Prep and chop all vegetables and tempeh cubes set aside.
In a large wok or skillet, saut garlic in a little sauce mixture until golden brown.
Add tempeh, the rest of the sauce mixture, carrots, broccoli, and bell pepper.
Cook for about 5-7 minutes. Add in mushrooms, cabbage, and ginger and cook until soft,
about 3-5 minutes. Sprinkle with sesame seeds and black pepper and toss to combine.
Serve warm.

Baked Halibut (or Salmon) Veggie Kebobs
Serves: 2 (2 skewers per serving)
Need: 4 wooden skewers soaked for 5 minutes in water.
12 oz Halibut (or organic salmon) fillets, cut into 1 oz chunks
1 Zucchini, cut into bite-size chunks
1 Yellow summer squash, cut into bite-size chunks
1 Green bell pepper, cut into bite-size pieces
1 Red onion, but into bite sized chunks
20 Cherry tomatoes
12 Baby portabella mushrooms
Olive oil (for brushing)
tsp dried oregano
tsp dried basil
tsp black pepper
tsp sea salt
Directions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Thread
vegetables and fish onto skewers, evenly distributed between the four skewers alternating
ingredients. Place skewers on the baking sheet. Mix together dried spices.Brush fish
and veggies with olive oil and sprinkle each skewer with spice mixture. Bake in the oven
for about 8-10 minutes or until fish flakes easily with a fork and vegetables are tender.
Quinoa Black Bean Lettuce Wraps
Serves 2 (2 tacos per serving)
1 cup cooked red or white quinoa
1 (15oz) can black beans
2 Tbsp fresh cilantro
1 Tbsp lime juice
2 Tbsp hemp seeds
tsp sea salt
Pepper to taste
1/4 cup pico de gallo
1 avocado, diced or slices
4 larege Bib lettuce leaves
Directions
Cook quinoa according to package directions. Mix in lime juice, cilantro, hemp seeds, salt
and pepper. Wash and dry lettuce leaves. Lay flat and divide quinoa and bean mixture evenly
between the four. Top with pico de gallo and avocado. Wrap lettuce like a burrito and enjoy!

Chickpea Veggie Patty over Leafy Greens
(Adapted from OhSheGlows In a Jiffy Curry Chickpea Burgers)
Makes: About 3-4 patties/servings
1 cup cooked garbanzo beans (if using canned, drain and rinse well)
1/3 cup gluten-free rolled oats
1 carrot (or about 5 baby carrots), shredded
2 tsp cold-pressed VitaCoco coconut oil, melted
1 tsp curry powder
tsp cumin
tsp paprika
A dash of sea salt
A dash of fresh ground black pepper
2 Tbsp pepitas (shelled pumpkin seeds)
1 Tbsp hemp seeds
6-8 cups leafy greens of choice (Romaine lettuce, baby kale, spinach, etc.)
Optional: Dressing of choice (use leftover dressings from salad recipes)
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In the NutriBullet tall cup add the oats, shredded carrots, and spices. Pulse the
cup a few times until combined. Do not over process. Add in cup of the chickpeas
and melted VitaCoco coconut oil. Continue to pulse until the beans begin to look
smooth. You may need to stop and scrape down the sides of the cup as necessary.
Scoop the mixture into a large bowl and add the remaining garbanzo beans.
Mash with a fork until you get a chunky consistency. Fold in the hemp and
pumpkin seeds. With your hands, divide the mixture into 3-4 parts and shape
them like hamburger patties. Place them on the parchment lined baking sheet
and bake in the oven for about 40-45 minutes until golden brown and crispy on
the outside, turning the patties once midway through baking. Place 1-2 cups of
leafy greens on a plate and top with a chickpea veggie patty.
Drizzle with dressing if desired.
Soup and Stew Recipes

Carrot Ginger Puree Soup (SouperBlast Rx)
Serves: 2
1 Tbsp minced shallot

1 fresh ginger, minced
2 cups chopped carrots
2 cups chopped cauliflower
1 medium cooked sweet potato, cubed
2 cups vegetable broth
2 tsp lemon juice
tsp ground turmeric
1/8 tsp cayenne pepper
tsp sea salt
Optional: 1/3 cup caramelized onion
Add all ingredients to the NutriBullet Rx SouperBlast Pitcher and extract on the
7-Minute Heated Cycle. Alternatively, heat all ingredients in a large pot and
blend with an immersion blender.
Garden of Eating (SouperBlast Rx)

Serves: 2
1 apple, cored with seeds removed

6 stalks celery
3 cups spinach
cup walnuts
1 Tbsp Dijon mustard
tsp sea salt
1 Tbsp lemon juice
2 cups low sodium vegetable broth
Add all ingredients to the NutriBullet Rx SuperBlast Pitcher and extract on the 7-Minute
Heated Cycle. Alternatively you may use the NutriBullet 600 or 900 then heat in a pot
on the stove or in the microwave. If using this method, then the ingredients will need
to be split into two batches.

Garlic Roasted Butternut Squash Soup (SouperBlast Rx)
Serves: 4
3 pounds butternut squash, about 1 medium squash, peeled and cut into 1-inch cubes
2 tbsp olive oil
3 Tbsp fresh parsley
10 fresh sage leaves, rinsed, dried and chopped
1 tsp salt
Directions
Preheat oven to 400 degrees.
Mix olive oil, garlic, parsley, sage and salt together in a zip lock bag or a large bowl.
Add butternut squash cubes and toss to coat.
Transfer to a baking sheet and roast for 50-55 minutes until the squash is fork-tender.
Remove from the oven and allow to cool to room temperature for at least 30 minutes
(Alternatively, you may place in the fridge for 10-15 minutes to speed up the process).
Transfer the cooked squash to the SouperBlast Pitcher.
Add the broth and extract on the 7-Minute Heating Cycle.
Alternatively, combine the cooked squash with the broth in a large pot,
heat and mix with an immersion blender.

Moroccan Chickpea Stew
Serves: 2
1 Tbsp cold-pressed VitaCoco coconut oil

1 medium yellow onion, diced
1 garlic clove, minced
1 tsp curry powder
1 tsp cumin
tsp paprika
tsp ginger (fresh grated or powder)
tsp turmeric powder
1/8 tsp cinnamon
1 cups cauliflower florets
1 (15oz) can garbanzo beans (chickpeas), drained and rinsed well
cup crushed tomatoes (may use canned)
cup vegetable broth
cup fresh cilantro, chopped
1 Tbsp lemon juice
*If desired, serve with to cup cooked brown rice or quinoa
Directions
Heat oil in a large pot over medium heat.
Add onions and garlic and saut for about 2-3 minutes.
Add spices and toss to coat. Saut until onions become soft.
Add cauliflower to the pot and stir frequently, coating with seasoning.
Add chickpeas, tomatoes, and broth.
Bring to a boil, reduce heat and simmer fro about 10-15 minutes
until cauliflower is fork-tender.
Turn off the heat and add lemon juice.
Serve into bowls and top with fresh, chopped cilantro.

Vegetable Lentil Stew
Serves: 4
1 Tbsp olive oil

white onion, diced
3 carrots, chunks
2 ribs celery, chunks
1 cup dry brown lentils
1 (15oz) can diced tomatoes (try fire-roasted!)
1 head kale, removed from stem and torn into large pieces
tsp cumin
1/8 tsp cayenne pepper
tsp salt
Directions
In a large pot, saut onion and garlic in olive oil over medium heat until transparent.
Add carrots and celery, sauting for about 5 more minutes. Add dry lentils and spices
to the pot. Lastly, add vegetable broth and canned tomatoes including the juices.
Stir to combine. Bring to a boil then reduce heat to low, top the pot with a lid and
simmer for about 30 minutes or until lentils and veggies are tender.
Toss in kale and stir in until wilted.
FAQs
1. Is there a shopping list?
a. Since three is no set menu and you are allowed to mix and match the recipes that
sound the best to you, there is no shopping list. Be sure to sit down prior to the
cleanse, review each recipe, and gather the necessary ingredients. Its best to do
this prior to starting so that you dont feel overwhelmed with shopping and cooking
during the week or find yourself missing something when your hunger begins to
rear its ugly head.
2. What is the 12-hour fasting window?
a. When planning your meals, try to leave a 12-hour gap between the times you
finish your last bite of the day to when you eat breakfast the following morning.
This fasting allows your body to produce the proper hormones that optimize
metabolism and detoxification.
3. Im experiencing a headache, low energy, cravings, mood swings, etc.
a. These are most likely symptoms of detoxification. Hang in therethey will pass and
you will start to feel amazing! Think about cleaning your house it gets messy before
it starts to shine doesnt it?
b. Heres a few tips to help you get over the hump. These suggestions should get those
toxins flowing and help eliminate them so you can begin to nourish your body.
i. Drink plenty of water Even though you are drinking NutriBlasts, your body
requires water not only to stay hydrated, but also to help keep your bowels regular.
When you increase fiber consumption, you can clog up if you dont add water to
your routine. The whole idea is to move things along.
ii. Sweat it out Toxins are eliminated by three avenues; the digestive tract, the
lungs, and the skin. Performing light activities to work up a sweat will not only
remove toxins through your pores, but will help get lymph fluid moving along
(see massages below). Other options to induce a good sweat include a dry or
wet sauna or steam room.
iii. Pamper yourself with an at-home spa day Dry brushing and Epsom salt baths
are great additions to a cleansing plan. Brush off dead skin cells and soak in the tub
with heavy-metal binding salts to help speed along the process.
iv. Massages Massages do more than relax sore muscles. They stimulate lymph
flow. The lymphatic system helps remove debris and waste that the body
no longer needs. By circulating blood and lymph your body will recover from
detox symptoms more rapidly. If possible, opt for a manual lymphatic drainage
or a deep tissue massage; they both work wonders!
v. Have a headache? - Try some green tea to help curb a caffeine withdrawal.
Whatever you do, dont give into the coffee habit. Crave sweets? Give it time to
subside. Resist the temptation to eat sugary foods or processed carbs. If you
must, add in a bit a natural source of sweetness like more banana, a pitted date,
some berries or a slice of apple.
vi. Just Breathe! Yoga and breathing exercises (known as pranayama) help release
built-up toxins by way of the lungs. Yoga is a wonderful cleansing component
as it connects movement with your breath. This takes care of the sweat
component, too!
4. Why am Im experiencing a change in bowel habits?
a. Most likely this is due to a sudden increase in fiber. If constipated, be sure you are
still drinking plenty of water to push it through your digestive system. If you are
experiencing more frequent bathroom breaks, you may wish to cut back on the high
fiber recipes and include more of the protein options. This is your bodys way of
adapting to a change in diet and will most likely pass. For any abnormal bowel habits,
please consult your physician.
5. How much sleep should I be getting each night?
a. Try to get at least seven hours of sleep each night. Ideally, eight or nine hours of
quality sleep is recommended.
6. Can I eat _____?
a. A clean diet rules out a few foods, but shouldnt leave you feeling deprived or restricted
in any way. There are plenty of acceptable foods to choose from. We encourage you
to stay away from sugary sodas and sweets, the white processed flours and breads,
gluten-containing grains and breads, alcohol, caffeine, processed meats, and dairy.
7. What if I get hungry; can I snack?
a. Weve provided a list of healthy snack options. While we encourage you to stick to
the three meals each day, we do not want you to go hungry. Be sure it is true hunger
and not emotional triggers such as boredom, unhappiness, or just out of habit.
Alternatively, you may need a larger portion at one particular meal to help starve
off hunger until you reach the next one.
8. Can I switch between levels?
a. Once you choose a plan, try to stick with it. However, if you are struggling or find one
level isnt meeting your expectations, then it is perfectly acceptable to switch it up.
9. Can I substitute ingredients I may not like or are sensitive to?
a. Absolutely! If you are changing a recipe for fear you may not like a certain ingredient,
I encourage you to give it a try. Our recipes are made with foods that provide a wealth
of nutrients. If you are allergic or sensitive to an ingredient, then yes, please change
it to suit your needs. We often get asked for banana, nut, or avocado replacements.
Some good choices to use instead are frozen mango, pear, unroasted cashews,
Greek or coconut milk yogurt, pumpkin or other type of seed, coconut butter or
other nut butter.
10. Can I exercise?

a. Yes, we encourage you to continue to exercise. However, we suggest sticking to
more moderate forms such as yoga, biking, walking, Pilates, and swimming. High
intensity workouts like CrossFit should be put on hold until the cleanse is complete.
Take this time to nurture and restore your body and health.
11. Should we be drinking other beverages in addition to the Blasts?
a. Yes! Maintaining adequate hydration is very important. In addition to your Blasts
and meals, be sure to drink plenty of water to help push the fiber through and the
toxins out. Youll be starting the day with at least 8oz of warm lemon water. Continue
to drink water and herbal tea throughout the day. Strive for half of your body weight
(in pounds) in fluid ounces each day.
12. What about social obligations that involve food and drinks?
a. While we understand life must go on, try to implement the cleanse on a week that
you do not have any social commitments that include food or drink. If there is no way
around it, try to abstain from alcoholic beverage and choose a menu option that best
fits in line with our clean eating cleanse recipes and guidelines.
13. Can I do this cleanse if I have ________? (Medical condition)
a. Please consult your Dr. for clearance before beginning any new dietary program.
14. Who should not participate in this cleanse?
a. Those who should not participate in this cleanse include those who are pregnant
or nursing, under the age of 18, have been diagnosed with cancer, liver disease,
hepatitis, eating disorders, multiple food allergies or uncontrolled blood sugar.
15. What if I am taking prescription meds?
a. Do not stop taking prescription medications during this cleanse. Consult your
Dr. before starting the program and ensure there are no nutrient-drug interactions.
16. Should I take a multi-vitamin?
a. This program provides a well-balanced nutritional profile. There should be no need
to take a multivitamin unless you have been told to by your healthcare provider of
have a nutritional deficiency that you are currently taking a supplement for. If vegan,
it is important that you are taking a Vitamin B-12 supplement as B-12 is only found
in animal-based proteins.
17. Will I lose weight on the cleanse?
a. In the past, NutriBlasters have seen modest weight loss. Five days is not that much
time to see more than 2-3 pound difference, however this week may jumpstart your
motivation to eat a healthier diet overall. That, in the end, may be just the thing you
need to meet your weight loss goal.
18. Do I have to use VitaCoco coconut water and oil?
a. If you cannot find this particular brand at your local grocery store or already have
some at home, feel free to substitute any other brand.
The 180 Cleanse

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The 180 Cleanse

A 5-Day Fresh Start

The Plan Overview

DIY Meals and Blasts

Snacks (only if needed)

Good Fats Blast

Nuts, Seeds and Greens

Cashew Berry Blast

Clean Meal Recipes

Cook quinoa (or rice) according to package directions.

Clean Meal Recipes

Mediterranean Salad with Hummus

Clean Meal Recipes

Preheat oven to 425 degrees F.

Clean Meal Recipes

Protein and Veggie Recipes

Protein and Veggie Recipes

Protein and Veggie Recipes

Protein and Veggie Recipes

Soup and Stew Recipes

1 Tbsp minced shallot

Garden of Eating (SouperBlast Rx)

1 apple, cored with seeds removed

Soup and Stew Recipes

Soup and Stew Recipes

1 Tbsp cold-pressed VitaCoco coconut oil

Soup and Stew Recipes

1 Tbsp olive oil

10. Can I exercise?

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