Minimal 7-Day Diet Plan for Clear Skin and More

Day 1:

Breakfast: Overnight chia seed pudding topped with fresh berries and a sprinkle of almonds.

Lunch: Grilled salmon salad with mixed greens, cherry tomatoes, avocado, and a drizzle of olive oil and lemon dressing.

Snack: Carrot sticks with hummus.

Dinner: Quinoa-stuffed bell peppers served with a side of steamed broccoli.

Dessert: A small bowl of mixed fruits like papaya, kiwi, and blueberries.

Day 2:

Breakfast: Spinach and mushroom omelette with whole-grain toast.

Lunch: Lentil soup with a side of mixed green salad dressed with balsamic vinaigrette.

Snack: Greek yogurt with a handful of walnuts.

Dinner: Grilled chicken breast with roasted sweet potatoes and sautéed spinach.

Dessert: Dark chocolate-covered strawberries.

Day 3:

Breakfast: Green smoothie made with spinach, banana, almond milk, and a scoop of protein powder.

Lunch: Quinoa and black bean salad with diced tomatoes, cucumbers, and a lime-cilantro dressing.

Snack: Sliced cucumbers with a sprinkle of sea salt.

Dinner: Baked cod fillet with roasted asparagus and a side of quinoa.

Dessert: A cup of herbal tea with a small handful of mixed nuts.

Day 4:

Breakfast: Oatmeal topped with sliced peaches, a drizzle of honey, and a sprinkle of flaxseeds.

Lunch: Grilled chicken Caesar salad with romaine lettuce, cherry tomatoes, and homemade dressing.

Snack: Apple slices with almond butter.

Dinner: Vegetable stir-fry with tofu, broccoli, bell peppers, and brown rice.

Dessert: Fresh pineapple chunks.

Day 5:

Breakfast: Whole-grain toast topped with mashed avocado, sliced tomatoes, and a poached egg.

Lunch: Quinoa tabbouleh salad with diced cucumbers, tomatoes, parsley, and lemon juice.

Snack: A handful of blueberries.

Dinner: Baked turkey meatballs with zucchini noodles and marinara sauce.

Dessert: Mixed fruit salad with a drizzle of honey.

Day 6:

Breakfast: Greek yogurt parfait with layers of granola, mixed berries, and a drizzle of honey.

Lunch: Spinach salad with grilled chicken, strawberries, feta cheese, and a light vinaigrette dressing.

Snack: Cherry tomatoes with mozzarella cheese bites.

Dinner: Lentil curry served with brown rice.

Dessert: Sliced mangoes.

Day 7:

Breakfast: Scrambled eggs with sautéed spinach and whole-grain toast.

Lunch: Quinoa and roasted vegetable wrap with hummus.

Snack: Celery sticks with almond butter.

Dinner: Grilled shrimp skewers with a side of quinoa and steamed broccoli.

Dessert: A small bowl of mixed berries.

Here are a few bonus recipes to shuffle up the menu.

Avocado and Spinach Smoothie

Ingredients:

1 ripe avocado

1 cup fresh spinach

1 banana

1 cup almond milk (or any non-dairy milk of your choice)

1 tablespoon honey (optional for added sweetness)

Ice cubes (optional)

Instructions:

Peel and pit the avocado. Cut it into chunks.

In a blender, combine the avocado chunks, fresh spinach, banana, almond milk, and honey (if desired).

Blend the ingredients until smooth and creamy.

If desired, add a few ice cubes and blend again to make it chilled.

Pour the smoothie into a glass and relish a nutritious drink. That is more than a manifestation for smooth, clear skin.

Baked Salmon with Lemon and Herbs

Ingredients:

2 salmon fillets

1 lemon

Fresh dill (or any herbs of your choice, such as parsley or thyme)

Salt and pepper to taste

Olive oil

Instructions:

Preheat the oven to 375°F (190°C).

Place the salmon fillets on a baking sheet lined with parchment paper.

Squeeze the juice of half a lemon over the salmon fillets.

Finely chop fresh dill (or your chosen herbs) and sprinkle them over the salmon.

Season with salt and pepper according to your taste.

Drizzle a little olive oil over the salmon.

Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.

Enjoy the baked salmon with a side of steamed vegetables or a fresh salad.

Berry and Spinach Salad

Ingredients:

2 cups fresh spinach leaves

1 cup mixed berries (such as strawberries, blueberries, and raspberries)

¼ cup sliced almonds

2 tablespoons balsamic vinaigrette dressing (or dressing of your choice)

Instructions:

Wash the fresh spinach leaves and pat them dry.

In a salad bowl, combine the spinach leaves, mixed berries, and sliced almonds.

Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat.

Voila! Now serve the berry and spinach salad :)

These recipes incorporate skin-friendly ingredients, but it's important to note that individual results may vary. If you have any specific dietary concerns or allergies, it's best to adjust the recipes accordingly or consult with a healthcare professional or registered dietitian for personalized advice.

Kindly remember to stay hydrated throughout the day by drinking plenty of water. Additionally, it's essential to consult with a healthcare professional or a registered dietitian for personalized advice tailored to your specific needs and any underlying health conditions.