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  Day 1 Day 2 Day 3 Breakfast/Meal #1 Overnight Oats: 1/3 cup gluten free rolled oats mixed with 1/3 cup kefir, 1/3 cup almond or coconut milk, 1 tsp chia seeds in a mason jar. Leave overnight. In the morning add cacao nibs, shredded coconut and raw almonds for some crunch. Quinoa Porridge: Cook quinoa, add in almond milk, dried apricots and pistachios. Cook until tender. Quinoa can be cooked ahead… Read More

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