Day 7 - Master Cleanse Recipe

INGREDIENTS:
Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper
• 60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Steak With Mustard-Shallot Sauce

Ingredients

• 1 1/2  pound  sirloin steak (1 inch thick)
• kosher salt and black pepper
• 2  teaspoons  olive oil
• 2  tablespoons  Dijon mustard
• 2  tablespoons  red wine vinegar
• 1  shallot, chopped
• 1  pound  green beans

Directions:

1. Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
2. In a small bowl, whisk together the mustard, vinegar, and shallot.
3. Meanwhile, steam the green beans until tender, 4 to 6 minutes.
4. Top the steak with the mustard sauce and serve with the green beans.

Day 6 - Master Cleanse Recipe

INGREDIENTS:
Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper
• 60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Bacon Mac N’ Cheese

Ingredients:

• 6 slices bacon, diced
• 2 cups dried elbow macaroni
• 2 tablespoons butter
• 4 tablespoons flour
• 2 cups whole milk
• 3 cups shredded dill Havarti cheese
• 1 egg
• salt and pepper to taste

Instructions:

1. Cook bacon in a skillet over medium heat. Transfer to a paper towel lined plate. Set aside. 
2. Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside. 
3. Melt butter in a large pot over medium heat. Once the butter has melted, whisk in flour. Cook one minute. 
4. Stir in milk. Whisk until smooth. Stir in cheese. Continue stirring until cheese has melted. 
5. Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce. 
6. Fold in macaroni and bacon. Mix well. Season to taste with salt and pepper. Allow to set for 5 minutes. Serve. 

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Day 5 - Master Cleanse Recipe

INGREDIENTS:
Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper
• 60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Day 4 - Master Cleanse Recipe

INGREDIENTS:
Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper
• 60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Day 3 - Master Cleanse Recipe

INGREDIENTS:

Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper 
• 60 oz purified warm or room temperature water 

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Day 2 - Master Cleanse Recipe

Master Cleanse Recipe

Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper 
• 60 oz purified warm or room temperature water 

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Day 1 - Master Cleanse Recipe

Master Cleanse Recipe

Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper 
• 60 oz purified warm or room temperature water 

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Pulled Pork Grilled Cheese

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, sliced
• 2 cups pulled pork
• 3 tablespoons butter, softened
• 8 slices sour dough bread
• 12 slices pepper jack cheese

DIRECTIONS:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot cook onion over medium-low heat until brown and caramelized. About 15 minutes. 
2. Remove onions. Add pulled pork and remaining olive oil to the pan and cook until warmed through. 
3. To assemble the sandwiches. Butter one side of each slice of bread. On the side that is not buttered place two slices of pepper jack cheese. Top with pulled pork and caramelized onions and one more slice of cheese. Top with another slice of bread, butter side out. 
4. In the same skillet you cooked the onions in, cook the sandwiches over medium heat until the cheese has melted and bread is browned. Serve.

Baked Parmesan Tilapia

INGREDIENTS:

2 lbs tilapia fillets
2 eggs, beaten
1/3 cup low-fat mayonnaise
1 teaspoon lemon juice
1 cup breadcrumbs
2/3-3/4 cup grated fresh parmesan cheese
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley

Directions:

1. Spray baking pan(s) with nonstick cooking spray.
2. Preheat oven to 400.
3. Place beaten eggs in a shallow dish. Stir in mayo and lemon juice. Stir until well-combined.
4. In a separate shallow dish, stir together breadcrumbs, parmesan cheese, and the herbs/spices. Mix well.
5. Dip each fillet into the egg/mayo/lemon juice mixture (coat both sides). Let excess drip off, then dip into breadcrumb/cheese mixture to coat both sides.
6. Place coated fillets in prepared baking pan(s). Bake, uncovered at 400 for 20-30 minutes or until fish is white and flaky inside.

Pork Chops with Cabbage

INGREDIENTS:

• 2 teaspoons bacon fat, butter or vegetable oil
• 1 large onion, sliced 1/4-inch, about 2 cups
• 1/2 head of cabbage, sliced 1/4-inch wide slices
• Salt
• 1/4 teaspoon celery seed
• 1 teaspoon caraway seed
• 1/2 cup stock (chicken, beef, or vegetable) or water
• 1 Tbsp mustard, preferably Dijon
• 1 Tbsp malt or cider vinegar
• Freshly ground black pepper
• 1 Tbsp bacon fat or high smoke point vegetable oil such as canola oil
• 4 pork chops

METHOD:

1 Cook the cabbage first. Heat the bacon fat (or butter or vegetable oil) in a large sauté pan over medium-high heat. Add the onion and sauté, stirring only occasionally, until the edges of the onions begin to brown, about 5 minutes. Sprinkle salt over the onions as they cook. Add the sliced cabbage and toss to combine. Cook for a minute or two, then add the celery seed, caraway, and stock. Cover and reduce the heat to low. Cook, covered for 10 minutes.
2 After 10 minutes, remove from heat, but leave the cover on the pan. Wait another 5 minutes, then uncover the pan and mix in the mustard and vinegar. Add salt and black pepper to taste.
3 As soon as you cover the cabbage pan in step 1, heat a tablespoon of bacon fat or oil in a cast iron frying pan on medium high heat. Pat the pork chops dry with paper towels. Sprinkle them with salt and lay them in the pan, working in batches if necessary as to not crowd the pan.
Tip: Place the chops in the pan so that the thickest, boniest parts are near the center of the pan where they get the most heat.
As soon as the chops are nicely browned on one side, about 2 minutes or so, flip them and sear them on the other side. If your pork chops are less than 3/4-inch thick, and you are using a cast iron pan, once the chops are seared on the second side, remove the pan from heat and let the chops sit in the hot pan until cooked through (you can use the finger test to check for the doneness of the meat). If you are not using a cast iron pan, just remove the pan from heat and cover the pan for a few minutes until the chops are done.
If your chops are thicker than 3/4-inch, and you are using a cast iron pan, remove the pan from heat and cover it, letting the chops finish cooking for about 5 minutes. If not using a cast iron pan, keep the chops covered on low heat for another 5 minutes after searing.
4 Remove the chops from the pan and let rest for 5 minutes. Serve alongside the cabbage.

Honey Corn Bread Muffins

Ingredients:

• 4  tablespoons  unsalted butter (1/2 stick), melted, plus more for the pan
• 1 1/4  cups  all-purpose flour, spooned and leveled
• 3/4  cup  cornmeal
• 1 1/2  teaspoons  baking powder
• 1  teaspoon  kosher salt
• 1/2  teaspoon  baking soda
• 2  large eggs
• 1  cup  buttermilk
• 1/3  cup  honey

Directions:

1. Heat oven to 375° F. Butter a 12-cup muffin tin.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
3. In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine.
4. Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.