How to Do a Toxin Detox + Recipe Guide

Written by on March 20, 2019 in Diet, Weight Loss, Obesity with 0 Comments

By: Celina Pizarro, CHLC, CMBF, FNC, RHIA

When I first detoxed my body it was out of desperation.

I had struggled for years with PMS symptoms: adult acne, irritability, headaches, back pain, bloating, weight gain, heavy flow, anxiety, poor sleep, memory recall problems–and all the Rx meds in the world wouldn’t quell my symptoms. It was ugly and I could barely function!  

I was in a downward spiral that seemed to get darker and deeper as the years went on… I was desperate!!

It was around this time that my sensitivity to pretty much all foods had gotten so bad, I had a severe reaction at work to some dried fruit. I couldn’t breathe and I felt like I was going to die. Thankfully I was physically in the nurses’ station at the facility I worked in and a nurse shot me in the leg with an epi pen. Scary stuff!

Needless to say it was an eye opener. I had to do something. A physician friend and a vegan, suggested I try a greens diet to help reset my hormones and microbiome. At this point I had tried pretty much everything else so I thought, why not?

Come to find out I had that allergic reaction because my microbiome’s bacterial flora was out of balance-which was also causing me so much bloating. It was so interesting to learn how our gut function – specifically the estrobolome which is responsible for metabolizing estrogen, actually plays a vital role in our endocrine system.

Your gut microbiome regulates your hormones and for your hormones to be balanced, your gut microbiome should be balanced. I learned the fast track way to balance out my system and detoxed it of toxins. Within just a week I was feeling so much relief: My skin was clear and GLOWING! I didn’t have headaches, could think clearly, my sleep improved, my temperament was much better and I lost weight!

It was a game changer for me and it kick-started my Journey to lifelong wellness. That was 7 years ago and I haven’t been on any medication, including zero allergy shots and have no PMS symptoms to speak at all now. I have since shared my Get Up & GLOW Detox with many friends, family and clients to help them kick-start their weight loss journey and put them on track for an adrenal reset.

They too have said after the detox they have mental clarity, improved mood and sleep patterns, and that their aches and pains are gone and that their skin just GLOWS!

People Are Talking … Here’s What They Said

“This detox was enough to get my metabolism reprogrammed so I could start really losing weight!” ~Ali  

“I loved the recipes and felt full most of the time. With a little preparation my meals were ready–goodbye bars and bags on the go!” ~Mari  

“The recipes were easy to follow and tasted great. Just what I needed to start on the right path!” ~Sharon  

“After the detox I had more energy than I had in years. I was thinking clearer, felt more focused and the inflammation in my feet was even better!” ~Bobbi

Many have lost weight and have continued to lose weight after the Get Up & GLOW Detox. Which is why I am so excited to share this with you!


Detox Rules:  

Just say NO to sugar, alcohol, drugs, caffeine, gluten, dairy, soy, fried foods, processed foods and prepackaged foods during the detox and always!  We’re shooting for 100% removal of these products because our goal is to detoxify the liver and cleanse the body.  It’s nearly impossible in our culture to avoid these things 100% long term once your detox is over.    So as an ongoing rule of thumb after the detox shoot for 80/20, 90/10 or even 95/5 if you’re up for it.   As long as you are eating 80, 90, or 95% clean, you’ll still get close to 100% of the benefits. This is because your body will be cleansed and able to process out all of the toxins efficiently because it’s not overloaded and stressed out.   

You may notice some very interesting things about your body once you reintroducing some of these foods back into your diet after your cleanse.  This is your body letting you know that it is NOT a fan! Pay attention to what your body is telling you ☺ Keep a food journal. 

Go for organic! Research has shown organically grown foods have higher levels antioxidants and phytonutrients than conventionally grown foods.  (Check out the study by Charles Benbrook.)

The pesticides and chemicals that are sprayed onto our crops seep into the soil and are absorbed by the plant.  They also are absorbed right through the flesh of the plants.

Did you know that there are over 230 chemicals found in newborn babies?  We’re exposed to toxins, pollutants, and harmful chemicals everywhere these days, let’s do our best to avoid them everywhere we can.  When we ingest these harmful pesticides, not only do they have the potential to cause damage to your cells, but your liver will be working unpaid overtime to try to remove them from your body.  

And…it doesn’t have to be expensive to buy organic!  Check out the local farmers markets.

Don’t know if you can complete the detox without support? No problem!  Sign up for the next LIVE 5 Day Challenge 



Sample Breakfast Recipes:


Serves 1-2

1 cup romaine

1 cup kale

1 1/2 cup water or non-dairy milk (coconut, hemp, or almond milk)

1/2 cup strawberries

1/2 avocado

1 tablespoon flax meal

1 scoop plant based vanilla protein

Blend all with a scoop of ice.


Makes 2 servings

1 tablespoon coconut oil

1/2 cup chopped red bell pepper

1 cup baby spinach

pinch of oregano

sea salt to taste

black pepper to taste

2 eggs, beaten

Add your coconut oil to a hot skillet, and allow it to melt. Add chopped red bell pepper, and allow it to soften. After about 2 to 3 minutes, add baby spinach. The spinach should quickly wilt. Season with oregano, sea salt, and black pepper. Next, add the beaten eggs to the vegetables. Tilt the pan so the eggs spread out evenly. Use a rubber scraper or spatula to turn the eggs over so that they don’t harden and burn. Scramble the eggs for 2 to 3 minutes to your desired consistency.   


Sample Lunch Recipes:


Serves 2

2 large cucumbers

1 avocado

1 lime, juiced

1 teaspoon sea salt

3/4 teaspoon ground cumin

dash of cayenne

fresh cilantro, minced

Blend the cucumbers, avocado, lime juice, sea salt, and cumin. Add a dash of cayenne and garnish with fresh cilantro.



Makes 2 servings:

4 cups of kale, thinly sliced

1 cup parsley, chopped

1 large lemon, juiced

1 avocado, chopped

4 tablespoons extra virgin olive oil

¼ teaspoon sea salt

¼ teaspoon black pepper

1 large apple, chopped

¼ cup carrots, shredded

Suggested toppings: pumpkin seeds, dried cranberries

Prepare the kale. Add kale, parsley, lemon juice, avocado, extra virgin olive oil, sea salt, and black pepper to a large bowl. Massage the kale and other ingredients with clean hands. The kale should turn a bright green and become softer. Massage until well incorporated. Taste and adjust seasoning as needed.  Add remaining ingredients. Add your chopped apple and shredded carrots to the kale mixture. Toss. Top with pumpkin seeds and dried cranberries if desired.  


Sample Dinner Recipes:


1 tablespoon extra virgin olive oil

1 teaspoon cumin seeds

1 small onion, minced

1 large celery rib, minced

4 large garlic cloves, minced

1-inch piece of ginger, shredded

1 large carrot, chopped

1 bay leaf

1 cup brown lentils

3 cups broth of your choice (or water)

½ teaspoon sea salt

½ teaspoon black pepper

Spinach or kale (optional)


Create your soup base. In a large pot, add extra virgin olive oil. When the oil is hot, add cumin seeds and cook until fragrant (about 1 minute). Then add your minced onion, celery, garlic, ginger, carrot, and bay leaf. Sauté until soft (about 2 to 3 minutes).

Assemble the soup. Add brown lentils and broth (or water) along with sea salt and pepper. Cover and cook on medium-low heat for 30 to 45 minutes, stirring every 15 minutes. The soup is done when the lentils are tender but still holding their shape. Serving suggestion. Add greens like spinach or kale at the end if you would like.
Allow the soup to settle for about an hour before eating for the best flavor.


Makes 2  servings:

1 tablespoon extra-virgin olive oil

1 small carrot, grated

1-inch piece of ginger, grated

1 small onion, minced

2 large garlic cloves, minced

2 cups quinoa

3 ⅓ cups water

½ teaspoon sea salt

½ teaspoon black pepper

½ lemon, juiced


Sauté the vegetables. Add extra virgin olive oil to a large saucepan over medium heat. When the pan is hot, add carrot, ginger, onion and garlic. Sauté for about 2 to 3 minutes.

Add the quinoa. After sautéing the vegetables, add quinoa, water, sea salt, and black pepper. Stir and allow the quinoa to steam — with the cover on — for about 20 minutes on low heat. The quinoa is done when the water is absorbed. Turn off the flame and fluff the quinoa with a fork. Add lemon juice. Cover and allow the quinoa to absorb the lemon juice.

Serving suggestions. This quinoa can be served with a variety of stir-fried vegetables including cabbage, kale, broccoli, etc.


You can join me  for the full version of this 5 Day Challenge LIVE starting 3/27/19 and its open to the first 50 registrants.

This is a FREE LIVE event. In addition to these easy to follow recipes you will receive shopping guides and daily nutritional education will be conducted live as well as support and coaching from our private FB group

The first day is prep, the challenge begins on 3/27/19.

You can join us for this Live Event: Get Up & GLOW and Detox like a BOSS!

Sign up for the LIVE 5 Day Challenge

Celina Pizarro is a former Competitive Body Builder and Behavioral Health Hospital Director turned Transformation Coach and Motivational Mindset Mentor. She is on a mission to help women who are overwhelmed and overweight reclaim control and create the body and life they desire and deserve. She believes all women can ‘Live Well’ free of Rx. medications. Signup at to receive her newsletter full of health, wellness and fitness tips. Contact her at


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