The 10-Transformation is complete, you look and feel amazing!!!! What's next?!?
If you are feeling up for it, you could do the whole thing all over again. (Just make sure not to do it for more than 20 days.)
If you aren't going to do another 10 days, it's great to have a plan for how you want to maintain the lightness that you've created. Personally, what I've done is to continue with the Core 3: 1 Power Shake/day (in the morning usually), 5 Super Amino 23/day (usually in the afternoon or before I take a yoga class), and 1 tbsp Apotho Cherry (every night before bed). But I've added back in light and healthy meals with tons of veggies and mea
What I've done for the last 6 months is, as a Purium Member, I have a backup order set up so I get a discount and the Core 3 automatically ships to me once a month. That's the most affordable way that I've found to do it. And it's become even more affordable since when I give away the $50 gift cards that I get as a member to people that want to use them, then I get $50 direct deposited into my bank account! Win Win!
Some great post cleanse recipes:
The recipes are from the "Recipes - For Purium Lifestyle" Facebook Page!!! There are tons of amazing recipes in that group!
Here is a high protein vegetarian dish I really like. Easy to make, filling and good hot or chilled.
1 cup steamed broccoli
1 cup steamed cauliflower
1 cup steamed snap peas
1/2 cup cooked quinoa
1/4 cup cooked red lentils
2 hard boiled eggs, minced
Toss with a drizzle of coconut aminos, a dash of sesame oil, a pinch of cayenne and salt and a light sprinkle of sesame seeds. Makes 2 servings.
Some of my favorite flex foods...including a cucumber and blueberry salad!
steamed green peas,
sliced dates or raisins,
avocado, in small cubes,
pink salt and black pepper to taste.
Losely scoop it together and enjoy!
Stew ingredients for 3-4 portions,
1 large onion
2 cloves of garlic
1 medium butternut squash, cut in rounds then in small cubes
2 cups beans, I used kidney beans but into beans would also work
3 tomatoes, chopped
1 large red bell pepper, chopped
1 tbsp. coconut sugar
pink salt and black pepper to taste, I added some veggie stock powder
handful of fresh basil
1/2 cup chopped parsley
Chop the onion and bake for 8 minutes in 2 tsp. coconut oil. Add chopped bell pepper and tomato, bake for another 6 minutes until a bit softened. Add the remaining ingredients except the fresh herbs plus 2 cups of water and let it cook for 25 minutes or until squash is tender.
Season to taste and when cooked stir in the fresh herbs.
Roasted Beet Hummus
2 small to medium beets,
1 (15.5 oz) can chickpeas, drained and rinsed
¼ cup tahini
3 to 4 cloves garlic
3 Tbsp lemon juice
2 tsp. lemon zest
½ tsp. cumin
1 tsp. sea salt
2 to 3 Tbsp olive oil
Preheat oven to 400 degrees F.
Trim the leaves of the beets so that just a bit of stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour.
Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop.
Add all ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 30 seconds. Slowly add the oil while the mixture is processing, adding more as needed, until nice and creamy.
Serve and enjoy!