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Breakfast

• Eat melon, grapefruit or other fruit.Add bananas, raisins or berries to your cereal.
• Drink a small (6-ounce) glass of juice. Be sure it’s 100% fruit or vegetable juice without excess sodium or sugar – not “fruit drink,” “cocktail” or “punch.”
• Add chopped up vegetables to your eggs or potatoes. Try onions, celery, green or red bell peppers, or spinach.

Lunch

• Have a fruit or vegetable salad with lunch.
• Put vegetables on your sandwich, such as cucumber, sprouts, tomato, lettuce or avocado.
• Eat a bowl of vegetable soup. (Compare food labels and choose the product with the lowest amount of sodium you can find in your store, or make soup from scratch.)
• Have a piece of fruit or raw veggie sticks instead of chips.

Snacks

• Keep raw veggie sticks handy, such as green or red bell peppers, green beans, celery or carrots.
• Carry dried fruit, such as raisins, dates or dried apricots, in your purse or pocket.
• Have any type of fresh fruit: grapes, apple, banana, orange, kiwi, etc.
• On hot days, munch on a bowl of frozen fruits or vegetables, such as grapes, peas or bananas.

Dinner

• Have a fruit or vegetable salad with dinner.
• Add a side of steamed or microwaved vegetables – frozen veggies are fine!
• When you use the oven to cook your meal, put in a whole potato, sweet potato or yam at the same time.
• Add chopped vegetables like onions, garlic and celery when cooking soup, stew, beans, rice, spaghetti sauce and other sauces.
• When making rice, add some frozen peas for the last three minutes of cooking. 
• Use a Supplement of Leptitox

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