Detox Meal Plan



A combination of cleansing super fruits such as lemon juice, coconut MCT’s, coconut water, coconut oil, papaya, pineapple & aloe vera.

Some of the benefits of using the Optislim 48hr Coconut Lemon detox program include:
  • Kick start weight loss
  • Re-energise the body
  • Rid excess water weight
  • Reduce belly bloating
  • Boost metabolism

1200 Calorie Meal Plan

Up to 75kgs

Day 1CaloriesDay 2Calories
BreakfastFruit Salad183Health Kick Fresh Juice170
Low Fat Yoghurt (170g)160Low Fat Yoghurt (170g)160
Snack1/4 Cup Almonds13240g Dried Fruit132
1 Medium Banana1051/2 Cup Blueberries43
LunchApple, Avovado & Sweet Onion Salad205Sweet Capsicum & Pineapple Salad195
SnackCup of Soup (eg. Spring Vegetable Soup)80Celer Sticks (100g)15
DinnerBaked Tofu with Cabbage & Mushroom322Vegetable Stir-Fry215
With 1/4 Avocado81

1500 Calorie Meal Plan

Up to 75kgs-100kgs

Day 1CaloriesDay 2Calories
BreakfastBerry Blast Fresh Juice170Fruit Salad183
Low Fat Yoghurt (170g)160Low Fat Yoghurt (170g)160
Snack1/2 Cup Blueberries43Revitalise Juice170
1/4 Cup Almonds13240g Dried Fruit132
LunchRaw Salad200Mini Beetroot Kebabs142
Served wih:Served with:
> 1/4 Avocado81> Fennel & Orange Salad100
SnackBanana Bix Ball146Cup of Soup (Eg. Spicy Pumpkin Soup)115
40g Dried Fruit132
DinnerStir Fried Vegetable & Tofu299Steamed Vegetables186
Served with:
> Green Salad106
> With 1/4 Avocado81

1800 Calorie Meal Plan

Up to 100kgs-125kgs

Day 1CaloriesDay 2Calories
BreakfastMushroom Omelette305Eggs & Avo Bowl255
Revitalise Juice170
SnackFruit Salad183Low Fat Yoghurt (170g)160
2x Banana Bix Ball2921 Banana (large)121
LunchQuinoa Stuffed Capsicum221Green Vegetable Stir-Fry197
Served with:Served with:
> Side Salad35> Spicy Pumpkin Soup115
> 14/ Avocado81
SnackCeler Sticks (100g)1540g Dried Fruit132
with Humms Dip (50g)1151/4 Cup of Almonds132
1/4 Cup Almonds132
DinnerMushroom & Lentil Soup158Mushroom Omelette305
Served with:Served with:
> Steamed Vegetables186> Raw Salad200

2000 Calorie Meal Plan

Over 125kgs

Day 1CaloriesDay 2Calories
BreakfastEggs & Avo Bowl255Mango & Kiwi Breakfast Quinoa397
Revitalise Fresh Juice170Health Kick Fresh Juice170
Snack1/4 Cup Almonds1321 Banana (large)121
40g Dried Fruit1321/2 Cup Blueberries43
LunchMini Beetroot Kebabs142Sweet Capsicum & Pineapple Salad195
Served with:Cup of Soup (Eg. Curried Carrot Soup)114
> Raw Salad200
SnackCup of soup (Eg. Mushroom & Lentil Soup)1581/4 Cup of Almond132
1 Large Apple116Low Fat Yoghurt (170g)160
DinnerBaked Tofu with Cabbage & Mushroom322Beetroot, Spinach & Sweet Potato Salad161
Low Fat Yoghurt (170g)160Serve with: 1/2 Avovado161
Fruit Salad183


Serves: 4

Calories per serve: 205

  • 1 small lettuce
  • 2 large red apples, cored, unpeeled, cut into extra thin wedges
  • 1 large ripe avocado, peeled and sliced
  • 1 large onion, sliced extra thin
  • ½ cup low fat French dressing
  • 1 tbsp fresh chives, snipped


  • 1. Wash lettuce, shred and divide on four plates
  • 2. Arrange apple, avocado and onion slices on leaves
  • 3. Drizzle with dressing
  • 4. Garnish with chives and serve


Serves: 2
Calories per serve: 161

  • 1 beetroot, unpeeled, cut into wedges
  • 1/2 sweet potato, unpeeled, cut into wedges
  • 1 clove garlic, crushed
  • 4 cups baby spinach leaves
  • 60g green beans, blanched
  • 60g red onion, chopped
  • 30g sunflower seeds
  • Lemon juice
  • Pepper to taste


  • 1. Preheat oven to 200c
  • 2. Place beetroot, sweet potato, red onion and garlic in baking dish, drizzle lightly with olive oil
  • 3. Bake for 45mins, turning occasionally
  • 4. Arrange spinach, roast vegetables, green beans and sunflower seeds on serving plates
  • 5. Drizzle with lemon juice and salt and pepper to taste


Option 1 (Berry Blast)

Serves: 1

Calories per serve: 170
Ingredients – select one option

  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup strawberries
  • 1 large orange
  • 1. Process selected ingredients in a juicer, serve over ice if needed

Fresh Juice Option 2 (Revitalise)

Serves: 1
Calories per serve: 170
2 medium apples
3 medium carrots
4 stalks of celery
Ginger to taste
1. Process selected ingredients in a juicer, serve over ice if needed

Fresh Juice Option 3 (Tropical Punch)

Serves: 1
Calories per serve: 170
1 medium apple
1 large orange
½ lemon
1 cup of pineapple
1. Process selected ingredients in a juicer, serve over ice if needed

Fresh Juice Option 4/5 (Health Kick)

2 medium beets

2 large carrots
1 large apple
½ lemon
Ginger to taste
1. Process selected ingredients in a juicer, serve over ice if needed


Serves: 1
Calories per serve: 183

  • 2 kiwi fruit
  • 120g mango cheek
  • 150g strawberries, no stems


  • 1. Remove the skin from the kiwi fruit and slice
  • 2. Remove the skin and dice the mango
  • 3. Cut the strawberries in half
  • 4. Arrange all the fruit on a bowl and serve


Serves: 1
Calories per serve: 197

  • 2 broccoli florets
  • Thumb sized piece fresh ginger
  • 10g fresh chilli
  • 1 garlic clove
  • 10 sugar snap pea pods
  • 1 tbsp soy sauce
  • 1 cup shredded green cabbage
  • 60g button mushrooms
  • 1 cup bean sprouts
  • 1 tbsp vegetable oil


  • 1. Peel and chop the garlic and ginger
  • 2. Finely chop the chilli
  • 3. Chop the broccoli into smaller florets
  • 4. Wash the mushrooms and slice thickly
  • 5. Wash the sugar snap peas
  • 6. Heat the oil in a wok or frying pan until hot
  • 7. Place the garlic, ginger and chilli into the pan and fry for 1-2 mins
  • 8. Add the broccoli, mushrooms, cabbage and sugar snap peas and fry for a further few minutes
  • 9. Add the bean sprouts and soy sauce and stir for 1 min and serve


Serves: 4
Calories per serve: 70

  • ½ a red capsicum, seeded, cut into 2cm squares
  • 1 red onion, cut into small segments
  • 1 zucchini, cut into 1cm slices
  • 12 cherry tomatoes
  • 8 button mushrooms
  • 4 tsp olive oil
  • 1 clove garlic, finely chopped
  • Salt to taste


  • 1. Preheat the grill
  • 2. Put all the vegetable pieces in a bowl, add the oil and mix well
  • 3. Thread vegetables onto skewers
  • 4. Put the skewers on the grill and cook for about 4 mins per side, turning them once
  • 5. Put all the vegetables back in the bowl, stir in the garlic, season with salt to taste then serve


Serves: 1
Calories per serve: 106

  • 100g lettuce (any type)
  • 50g baby spinach
  • 10g rocket
  • 40g cucumber
  • 1 celery stalk
  • ½ green capsicum
  • 10 pea pods
  • 100g bean sprouts


  • 1. Arrange the lettuce, spinach and rocket on a plate or bowl
  • 2. Chop the cucumber, celery, capsicum into bite sized pieces
  • 3. Arrange over lettuce
  • 4. Top with bean sprouts and sugar snap peas
  • 5. Serve with low fat vinaigrette dressing or a squeeze of lemon


Serves: 2
Calories per serve: 397

  • 1 cup cooked quinoa
  • 1 cup almond milk
  • ½ cup kiwi, chopped
  • 120g mango, chopped
  • 25g unsweetened shredded coconut
  • 30g pecans


  • 1. Place already cooked quinoa into two bowls and top with mango, kiwi, pecans and coconut
  • 2. Pour almond milk into bowl and serve


Serves: 4
Calories per serve: 142

  • 450g can whole baby beets
  • 1 green capsicum
  • 1 red capsicum
  • 600g baby yellow squash
  • 1 medium onion, cut into eights
  • 100g mushrooms, halved
  • 1 tbsp olive oil
  • 8 skewers


  • 1. Cut capsicum and squash into even bite size pieces and thread onto skewers with baby beets and remaining vegetables
  • 2. Heat grill, brush skewers with a little oil and cook for 3-4 minutes until cooked to taste


Serves: 6
Calories per serve: 158

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 400g flat mushrooms, chopped
  • 250g cup mushrooms, chopped
  • 3 ½ cup chicken or vegetable stock
  • 1 medium potato, peeled and chopped
  • 400g can brown lentils, rinsed and drained
  • Salt and pepper to taste


  • 1. Heat oil in a large saucepan over medium-high heat
  • 2. Add onion and garlic and cook for 3 minutes or until tender
  • 3. Add mushrooms to pan and cook, stirring often over medium heat for 5 mins or until tender
  • 4. Add stock, potato and half the lentils to the pan , stir to combine
  • 5. Cover and bring to the boil, stirring occasionally
  • 6. Reduce heat to low and simmer, covered for 20-25 minutes or until potato is tender
  • 7. Puree soup until desired consistency, season with salt and pepper
  • 8. Stir through remaining lentils, cook over low heat for 5 mins then serve


Serves: 6
Calories per serve: 221

  • 400ml vegetable broth
  • ¼ cup water
  • 1 bay leaf
  • 1 cup quinoa, rinsed
  • 2 red, yellow and green capsicums
  • 4 medium carrots, finely chopped
  • 2 medium onions, finely chopped
  • 1 tbsp canola oil
  • 2 tbsp sunflower seeds
  • 2 tsp dried parsley flakes
  • ½ tsp salt
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp paprika
  • A pinch of dried marjoram
  • A pinch of dried thyme
  • A pinch of cayenne pepper


  • 1. In a small saucepan, bring the broth, water and bay leaf to the boil
  • 2. Add quinoa, reduce heat, cover and simmer for 12-15 mins or until liquid is absorbed, discard bay leaf
  • 3. Cut capsicums in half lengthways and discard seeds
  • 4. Cook capsicums in boiling water for 3-5 mins or until crisp-tender, drain and rinse in cold water
  • 5. In a fry pan, sauté the carrots and onions until tender, add the quinoa, sunflower seeds and seasonings, cook and stir for 2 mins or until heated through
  • 6. Spoon mixture into capsicum halves
  • 7. Place in a lined baking tray and bake uncovered at 180°C for 20-25mins or until capsicums are tender


Serves: 1
Calories per serve: 35

  • ½ cup rocket
  • 6 cherry tomatoes
  • ¼ bag lettuce
  • 6 slices cucumber


  • 1. Rinse the rocket and lettuce, drain and place in a salad bowl
  • 2. Cut cherry tomatoes in half and add the rocket and lettuce with the sliced cucumber
  • 3. Toss to combine and serve


Serves: 3
Calories per serve: 115

  • 500g pumpkin, cleaned and evenly cut into pieces
  • 1 cup vegetable stock
  • 1 small onion, diced
  • 2 tsp Thai or Indian curry paste, or to taste
  • ½ lime, juiced


  • 1. Place pumpkin in a circular configuration around the outer edge of a microwave-safe plate, sprinkle with water and microwave on high for 6-7 mins, mash roughly and keep warm
  • 2. Place onion, curry paste and stock in a microwave safe jug, cover and microwave on high for 5-6 mins
  • 3. Uncover and stir in the pumpkin and lime juice, serve


Serves: 6
Calories per serve: 80

3 tsp olive oil

1 red onion, diced finely

1 red capsicum, diced finely

2 bunches asparagus, woody ends removed, sliced finely

1 litre salt reduced vegetable stock

2 tbsp tomato paste

3-4 drops Tabasco sauce, or to taste


  • 1. Add the oil to a large saucepan and heat
  • 2. Add onion, capsicum and stir fry for 1 minute
  • 3. Add stock and tomato paste and stir well to combine all ingredients
  • 4. Bring soup to the boil over medium heat, stirring occasionally
  • 5. Reduce heat and cook gently until vegetables are almost tender, about 5 mins
  • 6. Stir in asparagus and continue cooking for 5 mins7. Remove from heat, season to taste with Tabasco sauce and serve


Serves: 1
Calories per serve: 186

  • 1 cup chopped zucchini
  • 100g broccoli
  • 100g carrots
  • 1 small pumpkin
  • 100g cauliflower
  • 1 cup chopped kale


  • 1. Peel and chop the pumpkin into cubes
  • 2. Peel and slice the carrots
  • 3. Cut the cauliflower and broccoli into smaller florets
  • 4. Wash the kale
  • 5. Place all the ingredients in a steamer, steam for 15-20mins or until vegetables are tender and serve


Serves: 6
Calories per serve: 195

  • 1 small pineapple, cut lengthways into quarters
  • ½ red capsicum, cut into 2cm strips
  • ½ green capsicum, cut into 2cm strips
  • ½ yellow capsicum, cut into 2cm strips
  • 1 small red onion, chopped
  • 80ml vegetable oil
  • 60ml white wine vinegar
  • 2 cloves garlic, crushed
  • 1 small red chilli, finely sliced
  • 1 small green chilli, finely sliced
  • 1 tbsp toasted sesame seeds
  • Salt and pepper to season


  • 1. Trim the core away from the pineapple, then cut off the skin
  • 2. Cut the flesh into triangular chunks and place in a bowl with capsicums and red onion, combine well
  • 3. For the vinaigrette, mix together oil, white wine vinegar, chilli, garlic and sesame seeds
  • 4. Dress combined ingredients with the vinaigrette and serve


Serves: 6
Calories per serve: 123

  • 2 tbsp safflower oil
  • 1 medium onion, diced
  • 2 small tomatoes, diced
  • 1 tsp fresh ginger, minced
  • 1 ½ tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 1/8 tsp cayenne pepper
  • Pinch of sea salt
  • 2-3 medium sweet potatoes, peeled and cut into ¾ inch cubes
  • 7 cups vegetable broth
  • 1 cup brown lentils
  • 1 cup baby spinach


  • 1. In a large pot, heat oil over medium heat and sauté onion for about 2 mins
  • 2. Stir in tomatoes and ginger, cook for additional 3 mins
  • 3. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 mins
  • 4. Add the sweet potatoes, broth and lentils, bring to the boil then reduce heat and cover, simmer for 30 mins
  • 5. Add spinach and simmer for an additional 10 mins then serve


Serves: 1
Calories per serve: 215

  • 60g broccoli, cut into smaller florets
  • 1 cup bean sprouts
  • 1 small onion, peeled and chopped
  • 60g button mushrooms, washed and cut into quarters
  • 60g carrots, peeled and sliced
  • ½ capsicum, cut into strips
  • Thumb sized root ginger, peel and chopped finely
  • 10g red chilli, fresh, finely chopped
  • 1 garlic clove, peel and chopped finely
  • 1 small lime
  • 1 tbsp sunflower or vegetable oil


  • 1. Heat the oil in a wok or frying pan until smoking
  • 2. Place the ginger, garlic, chilli and onions into the pan and fry until softened slightly
  • 3. Add the remaining vegetables and stir fry until soft
  • 4. Finish with a squeeze of lime and serve


4 Servings
322 Calories

  • 800g extra-firm tofu, patted dry (cut into 2cm pieces)
  • 2½ tablespoons black bean-garlic sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons sesame seeds
  • 10 cups chopped napa cabbage
  • 3 cups (cop in half) shiitake mushroom
  • 1 bunch scallions, cut in 2cm pieces
  • 2 tablespoons Shao Hsing rice wine (or dry sherry)
  • 2 teaspoons hot sauce, (such as sriracha)


  • 1. Preheat oven to 200°c. Place baking paper on 2 x oven trays and spray with canola oil spray.
  • 2. Toss tofu in a large bowl add 1 tablespoon sesame oil, sesame seeds, and 2 tablespoons black bean sauce.
  • 3. Place tofu on 1 oven tray. Roast the tofu on the lower rack of oven, turn until browned, cook 25 to 30 minutes.
  • 4. Toss mushrooms cabbage, scallion pieces, the rest of black bean sauce (½ tablespoon), and remaining sesame oil (1 tablespoon) in the large bowl. Place vegetables on the second baking tray.
  • 5. After 10 minutes of the tofu cooking, place the vegetables on the upper rack of oven. Turn vegetables over after 20 minutes and continue to cook a further 20mins or until tender.
  • 6. Serve the tofu over the vegetables. Lightly pour hot sauce, rice wine (or sherry) and stir through dish until combined.


Makes 12 Balls
Calories per serve: I46

  • 100g almonds
  • 4Weet-Bix, crumbled
  • 1large ripe banana, coarsely chopped
  • 200g fresh medjool dates, pitted, coarsely chopped
  • 1 teaspoon vanilla extract
  • 5 tablespoons desiccated coconut


  • 1 Use a food processor to finely chop the almonds. Then Add Banana, date, vanilla and 2 tbs of the coconut. Process until combined.
  • 2 Take a heaped tablespoon of the mixture and roll into balls. Place remaining coconut on a plate and roll balls over to coat. Store in container in the fridge for up to 3 days.


4 Servings
305 Calories

  • 1/3 cup hoisin sauce
  • 1 teaspoon sesame oil
  • 1/3 cup water
  • 1/4 cup peanut oil
  • 4 eggs
  • 500g mushrooms, sliced thinly
  • 1 bunch Bock Choy cut into 3cm lengths
  • 80g bean sprouts


  • 1. Use a jug to beat the eggs and water together. Take a wok over high heat and pour in 2 teaspoons of peanut oil. Pour in one-quarter of egg mixture, Cook for 2-3 minutes or until just set. Rest onto a plate and cover. Repeat method for 3 more batches, Using same amount of oil each time.
  • 2. Use remaining peanut oil in wok and heat over medium heat. Add mushrooms and cook, for 2-3 minutes or until tender. Add the Bok Choy and cook, for minutes or until wilted.
  • 3. Use a small bowl and combine the hoisin sauce and sesame oil.
  • 4. Divide omelettes among serving plates. Disperse bean sprouts among plates, place on half of each omelette. Top with the mushroom mixture. Fold omelette in half to hold the filling in. Drizzle over sauce mixture to serve.


4 Servings
299 Calories
15 Mins 10 Mins


  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, finely sliced
  • 2cm piece fresh ginger, finely grated
  • 200g honey-soy tofu, sliced
  • 125g baby corn
  • 125g snow peas, trimmed
  • 100g mushrooms, sliced
  • 1 bunch baby bok choy, leaves separated


  • 1. Whisk together soy sauce,, sugar and sesame oil. Season with pepper.
  • 2. Heat oil in a wok or large frying pan over high heat. Stir-fry onion, garlic and ginger for 2 minutes or until onion has softened.
  • 3. Add tofu, corn, snow peas and mushroom. Stir-fry for 3 to 4 minutes or until vegetables are just tender (be careful not to break up tofu). Add sauce mixture and bok choy. Stir-fry for 1 minute to combine. Serve.


Serves 1
Calories –255

  • 2x Large Eggs
  • ¼ Avocado Sliced
  • 1 Cup Baby Spinach, Raw
  • Lemon juice, drizzle
  • White vinegar, drizzle


  • 1. Fill a small pan one third full with cold water and bring it to the boil.
  • 2. Add the vinegar and turn down to simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water.
  • 3. Lightly poach for 3-4 minutes. Remove with a slotted spoon and drain
  • 4. Place raw spinach in serving bowl, place eggs over the spinach. Place avocado and drizzle with lemon juice.
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