Here is a typical list of what I get for the 24 day challenge (depending on what’s in season and priced well). Things starred are for the max phase (phase 2) only.

Produce

• Asparagus
• Avocado
• Zucchini
• Broccoli/broccolini
• Spinach
• Bagged salad mix w/ dark greens in it
• Bell peppers – green & red
• Cucumbers
• Celery
• Cherry Tomatoes
• Cilantro
• Limes (for seasoning/marinating/dressing food!)
• Fuji Apples Oranges or Grapefruit Watermelon Berries Peaches or Nectarines Pineapple

Protein

• Chicken Breast
• Tilapia or Cod
• Jumbo Shrimp
• Tuna canned in water
• Case of eggs (2.5 dozen)

Other

• Ezekiel Bread*
• pistachios
• Cashews
• Almonds
• Fresh squeezed oj (lowest sugar possible) – to mix with the fiber drink only
• Frozen fruit, no sugar added
• Brown Rice
• Chickpeas
• Black beans

Also have on hand:

• Stevia*
• olive oil
• Sesame oil
• Seasonings – low sodium
• Balsamic vinegar

Ingredients

• 1 to 2 stalks celery, chopped
• 1 onion, diced
• 3 – 4 thinly pounded chicken breasts
• 1/2 of a fresh lemon
• ¼ tsp garlic powder (or to taste)
• ¼ tsp lemon pepper seasoning (or to taste) ¾ to 1 cup chicken broth
• 3 – 4 large handfuls fresh baby spinach
• 1/8 cup of slivered almonds

Cooking Instructions

Lightly spray a large, nonstick skillet with no fat/no calorie cooking spray. Lightly sauté celery and onion about 1 -2 minutes, add chicken breasts and cook until almost cooked through on each side.

Season with a very small amount of sea salt, pepper, garlic powder, and lemon pepper seasoning.

Squeeze lemons juice on top of chicken as it’s cooking. Add almonds.

Once chicken is almost finished

Add spinach (3-4 large handfuls or ½ bag- they shrink significantly).

Pour broth over spinach. Cover

and cook till chicken is done and spinach is cooked.

Yield: 3 Dozen Cookies

Ingredients

• 1 cup coconut oil
• 1 1/4 cup sugar
• 1/3 cup applesauce
• 1 teaspoon salt
• 2 tablespoons vanilla extract
• 1/4 cup flax meal
• 1 1/2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 1/2 teaspon xanthan gum
• 1 cup chocolate chips

Preparation

Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, mix together the oil, sugar, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully push the dry ingredients into the wet mixture and combine until dough is formed. With the same spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

Using a melon-baller, measure out the dough and place on the prepared baking sheets. Speave the portions 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the trays 180 degrees after 9 minutes. The cookies will be crispy on the edges and soft in the center. Remove from the oven.

Let cookies stand 10 minutes. They’re best served warm, but to save them use a spatula to transfer the cookies to a wire rack and cool completely before covering. Place in an airtight container and store at room temperature for up to 3 days.

For more information about GOOP, a weekly newsletter from Gwyneth Paltrow that shares recipes, travel notes, shopping ideas, and wellness tips visit www.goop.com

Ingredients:

• 1 large bunch curly kale
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• Pinch sea salt
• 1 teaspoon toasted sesame seeds

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Wash the kale and dry thoroughly. Tear the kale off of the thick center stems into bite-sized pieces and transfer to a large bowl.
3. In small bowl whisk together the oil and vinegar. Pour over the kale pieces and toss to coat, rubbing the oil mixture into each leaf.
4. Arrange kale pieces in a single layer on the prepared baking sheets and sprinkle with the salt and sesame seeds. Bake until crisp, about 10-15 minutes, repositioning baking sheets halfway through to prevent burning. Check frequently to avoid burnt chips!