As you begin to see results from this über-pure diet (are you springing out of bed in the morning yet?), connect with the way your body is feeling. Notice what happens when you welcome back fish, legumes, and gluten-free grains. “Removing food for just a week
is long enough to cause a reaction,” Blum says. “Watch for food hangovers.” 

Keep In Mind: Detox is personal. The worst days should be behind you, but it depends on how toxic you are. (No, we’re not kidding.) If you’ve done a detox recently, you should feel great by now, with your mood and energy levels improving each day. If you still feel crummy, consider sticking with the guidelines from the first week until symptoms improve. 

Add Back: Fish (not shellfish), all legumes and beans, and gluten-free grains

Sara Forte, the author of The Sprouted Kitchen cookbook and the popular blog of the same name, brings her everyday healthy cooking credo to the plan this week, with gluten-free whole grains like quinoa and brown rice and heartier proteins like wild Alaskan salmon and sardines. Coming off last week’s light fare, you’ll begin to build back your strength and feel satisfied. Many of Forte’s dishes are interchangeable (her baked sweet potato, for example, works as breakfast or lunch). Cook the grains and make the big-batch kale salad ahead. 

Day 8: Cardamom Quinoa Porridge

Day 9: Cardamom Quinoa Porridge

Day 10: Banana-Oat Pancakes

Day 11: Banana-Oat Pancakes

Day 12: Baked Sweet Potato With Greens

Day 13: Cardamom Quinoa Porridge

Day 14: Cardamom Quinoa Porridge

Day 8: Sesame Kale Salad

Day 9: Baked Salmon With Coconut Broth

Day 10: Sesame Kale Salad

Day 11: Black Bean-Brown Rice Patties

Day 12: Roasted Vegetables With Quinoa

Day 13: Baked Sweet Potato With Greens

Day 14: Lemon-Herb Sardine Salad

Day 8: Baked Salmon With Coconut Broth

Day 9: Black Bean-Brown Rice Patties

Day 10: Roasted Vegetables With Quinoa

Day 11: Broccoli and Chickpea Salad

Day 12: Lemon-Herb Sardine Salad

Day 13: Broccoli and Chickpea Salad

Day 14: Sesame Kale Salad