
A three-week whole-foods reset plan at approximately 1,900 calories daily, designed to reduce chronic inflammation by eliminating the most common dietary triggers and flooding the body with anti-inflammatory nutrients. The elimination list includes refined sugar, seed oils (canola, soybean, sunflower), gluten, conventional dairy, alcohol, and processed meats. In their place, meals are built around wild-caught salmon and sardines (omega-3s at least 3x per week), turmeric-ginger golden milk, antioxidant-rich berries (blueberries, tart cherries), dark leafy greens (kale, spinach, Swiss chard), and extra-virgin olive oil as the primary cooking fat. A sample day: breakfast is a turmeric smoothie bowl with frozen mango, coconut yogurt, chia seeds, and a sprinkle of cinnamon; lunch is a large kale-and-quinoa salad with roasted beets, avocado, pumpkin seeds, and lemon-tahini dressing; dinner is baked salmon with roasted sweet potatoes and steamed broccoli drizzled with olive oil. Bone broth is encouraged as a daily sip for gut-lining support. By week three, many participants report reduced joint stiffness, clearer skin, improved digestion, and more stable energy levels throughout the day.
Per 100g
Cal
240
Protein
0.7g
Carbs
14.5g
Fat
0.3g