How celebrities do it

21-day Cleanse

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Plan length:21 days Daily calorie intake:1000 kcal/day
How much weight you can lose with this diet plan? Login to find out!

Oprah has decided to embark on this diet after gaining weight a few years ago. It not only helps lose weight, but also encourages gentle cleansing of your organs and is even supposed to promote healthy thyroid function. Three weeks of this healthy detox will ensure that you both look and feel better!

This diet is not a substitute for thyroid medicine. If you have a thyroid condition, contact your health care provider.

Day 1

  • Breakfast
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  • Lunch
    85 g beetroot ravioli; 1 sliced cucumber with fennel and 1 tbsp. olive oil vinaigrette
  • Dinner
    50 g kale, 1/2 sliced avocado, 70 g grilled king oyster mushrooms, 1 tbsp. chopped pistachios, 1 tbsp. olive oil and lemon juice

Day 2

  • Breakfast
    1 packet unsweetened oatmeal with 50 g cranberries and 1 tbsp. chopped almonds
  • Lunch
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  • Dinner
    250 ml asparagus soup; 2 grilled Portobello mushrooms with 1 tbsp. guacamole

Day 3

  • Breakfast
    1 cup soy yogurt with 2 chopped apricots and 50 g blueberries
  • Lunch
    4 pcs. tomato and onion quesadillas, 4 tbsp. jicama slaw
  • Dinner
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Day 4

  • Breakfast
    85 g tofu cubes fried on 1 tbsp. olive oil with 1/2 chopped tomato and 1/4 sweet onion
  • Lunch
    85 g fettuccini with 2 tbsp. cashew cheese blended with 1 tsp. nutritional yeast, 1 tsp. lemon juice and 1 clove garlic
  • Dinner
    250 ml celery root soup; 85 g fried tempeh, 1 slice corn bread

Day 5

  • Breakfast
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  • Lunch
    60 g romaine lettuce with 85 g fried tofu cubes, 3 cherry tomatoes, 1 tbsp. capers, 1 tbsp. olive oil with lemon juice
  • Dinner
    250 ml tempeh marsala, 30 g arugula with 5 cherry tomatoes and 1 tbsp. olive oil with lemon juice

Day 6

  • Breakfast
    1 packet unsweetened oatmeal with 60 g raspberries and 1 tbsp. chopped walnuts
  • Lunch
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  • Dinner
    50 g kale, 1/2 sliced tomato, 70 g grilled Portobello mushrooms, 1 tbsp. chopped almonds, 1 tbsp. olive oil and lemon juice

Day 7

  • Breakfast
    1 cup soy yogurt with 1 chopped apple, 50 g cranberries, and 1 tbsp. chopped almonds
  • Lunch
    85 g beetroot ravioli; 1 small can of artichokes
  • Dinner
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Day 8

  • Breakfast
    85 g tofu cubes fried on 1 tbsp. olive oil with 1/2 chopped tomato and 1/4 sweet onion
  • Lunch
    10 pcs. vegetable sushi; 1 small can of artichokes
  • Dinner
    60 g baby spinach, 1 chopped tomato, 85 g tofu cubes fried on 1 tbsp. olive oil

Day 9

  • Breakfast
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  • Lunch
    4 pcs. tomato and onion quesadillas, 1 sliced cucumber with fennel and 1 tbsp. olive oil vinaigrette
  • Dinner
    250 ml celery root soup; 85 g fried tempeh, 1 slice corn bread

Day 10

  • Breakfast
    1 packet unsweetened oatmeal with 50 g blueberries and 1 tbsp. chopped almonds
  • Lunch
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  • Dinner
    250 ml tempeh marsala, 30 g baby spinach with 5 cherry tomatoes and 1 tbsp. olive oil with lemon juice

Day 11

  • Breakfast
    1 cup soy yogurt with 2 chopped apricots and 50 g blueberries
  • Lunch
    30 g arugula and 30 g baby spinach with 85 g fried tofu cubes, 3 cherry tomatoes, 1 tbsp. capers, 1 tbsp. olive oil with lemon juice
  • Dinner
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Day 12

  • Breakfast
    85 g tofu cubes fried on 1 tbsp. olive oil with 1/2 chopped tomato and 40 g chopped mushrooms
  • Lunch
    60 g romaine lettuce with 5 tbsp. tempeh mock tuna salad
  • Dinner
    250 ml asparagus soup; 2 grilled Portobello mushrooms with 1 tbsp. guacamole

Day 13

  • Breakfast
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  • Lunch
    85 g beetroot ravioli; 1 sliced cucumber with fennel and 1 tbsp. olive oil vinaigrette
  • Dinner
    60 g romaine lettuce, 1 chopped carrot, 85 g tofu cubes fried on 1 tbsp. olive oil

Day 14

  • Breakfast
    1 packet unsweetened oatmeal with 50 g cranberries and 1 tbsp. chopped walnuts
  • Lunch
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  • Dinner
    250 ml celery root soup; 85 g fried tempeh, 1 slice corn bread

Day 15

  • Breakfast
    1 cup soy yogurt with 1 chopped apple and 60 g raspberries
  • Lunch
    4 pcs. tomato and onion quesadillas, 1 sliced cucumber with fennel and 1 tbsp. olive oil vinaigrette
  • Dinner
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Day 16

  • Breakfast
    85 g tofu cubes fried on 1 tbsp. olive oil with 40 g chopped mushrooms and 1/4 sweet onion
  • Lunch
    85 g fettuccini with 2 tbsp. cashew cheese blended with 1 tsp. nutritional yeast, 1 tsp. lemon juice and 1 clove garlic
  • Dinner
    50 g kale, 1/2 sliced avocado, 70 g grilled Portobello mushrooms, 1 tbsp. chopped walnuts, 1 tbsp. olive oil and lemon juice

Day 17

  • Breakfast
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  • Lunch
    60 g romaine lettuce with 85 g fried tofu cubes, 3 cherry tomatoes, 1 tbsp. capers, 1 tbsp. olive oil with lemon juice
  • Dinner
    250 ml asparagus soup; 70 g grilled king oyster mushrooms with 1 tbsp. guacamole

Day 18

  • Breakfast
    1 packet unsweetened oatmeal with 100 g strawberries and 1 tbsp. chopped almonds
  • Lunch
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  • Dinner
    60 g arugula, 1 chopped tomato, 85 g tofu cubes fried on 1 tbsp. olive oil

Day 19

  • Breakfast
    1 cup soy yogurt with 2 chopped apricots and 50 g blueberries
  • Lunch
    85 g beetroot ravioli; 1 sliced cucumber with fennel and 1 tbsp. olive oil vinaigrette
  • Dinner
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Day 20

  • Breakfast
    85 g tofu cubes fried on 1 tbsp. olive oil with 1/2 chopped tomato and 1/4 sweet onion
  • Lunch
    10 pcs. vegetable sushi; 1 small can of artichokes
  • Dinner
    250 ml tempeh marsala, 30 g romaine lettuce with 5 cherry tomatoes and 1 tbsp. olive oil with lemon juice

Day 21

  • Breakfast
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  • Lunch
    4 pcs. tomato and onion quesadillas, 4 tbsp. jicama slaw
  • Dinner
    50 g kale, 1/2 sliced avocado, 70 g king oyster mushrooms, 1 tbsp. chopped pistachios, 1 tbsp. olive oil and lemon juice
  • 5 cups soy yogurt
  • 3 soy sausages
  • 40 pcs. vegetable sushi
  • 1 kg tofu cubes
  • 340 g tempeh
  • 6 tbsp. cashew cheese
  • 255 g fettuccini
  • 4 slices corn bread
  • 18 wheat-free pancakes
  • 340 g beetroot ravioli
  • 5 packets unsweetened oatmeal
  • 1 L asparagus soup
  • 1 L celery root soup
  • 1 L tempeh marsala
  • 16 pcs. tomato and onion quesadillas
  • 15 tbsp. tempeh mock tuna salad
  • 8 tbsp. jicama slaw
  • 210 g arugula
  • 2 avocados
  • 5 small cans of artichokes
  • 2 carrots
  • 5 cucumbers
  • 180 g baby spinach
  • 3 garlic cloves
  • 250 g kale
  • 350 g king oyster mushrooms
  • 1 sweet onion
  • 80 g chopped mushrooms
  • 140 g chopped Portobello mushrooms
  • 4 whole Portobello mushrooms
  • 330 g romaine lettuce
  • 5 tomatoes
  • 29 cherry tomatoes
  • fennel
  • 2 apples
  • 6 apricots
  • 250 g blueberries
  • 150 g cranberries
  • 180 g raspberries
  • 200 g strawberries
  • 3 tbsp. chopped pistachios
  • 5 tbsp. chopped almonds
  • 3 tbsp. chopped walnuts
  • 4 tbsp. guacamole
  • 3 tbsp. capers
  • 5 tbsp. olive oil vinaigrette
  • olive oil
  • 3 tsp. nutritional yeast
  • lemon juice

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