Following an acid alkaline diet can be tricky, as there is a long list of foods available. Having a food chart handy along with a sample menu can help to make your transition into the diet easier.
Breakfast: Scramble 2 eggs with tomatoes, peppers, onions, celery and spinach.
Snack: 1 apple, and a handful of walnuts.
Lunch: Toss 1/2 cup diced salmon with fresh broccoli, carrots, cucumbers and tomatoes.
Snack: Blend 1 banana with a handful of nuts, some kale and filtered water.
Dinner: Bake 4 oz. of chicken with sweet potatoes and serve with a fresh garden salad.
Breakfast: Toast 2 slices of whole grain bread and top each with 1/2 of a mashed avocado, a slice of tomato and a sprig of cilantro.
Snack: Make a fruit salad with mangoes, pineapples, peaches, grapes and watermelon.
Lunch: Serve brown rice with lightly steamed vegetables such as broccoli, carrots, kale and zucchini.
Snack: Slice 1 hard-boiled egg and top with fresh cilantro.
Dinner: Serve 4 oz. of tuna with basmati rice and a fresh vegetable salad.
Breakfast: Make a buckwheat cereal with almond or rice milk.
Snack: 1 handful of grapes, and sunflower seeds.
Lunch: Serve lentil soup with steamed vegetables.
Snack: Have 1 avocado lightly sprinkled with sea salt.
Dinner: Serve 4 oz. of turkey with a fresh vegetable salad, wild rice and toasted almonds.
Breakfast: Make an omelet with avocado, tomatoes, cucumbers, celery, peppers and onions. Serve with salsa or other light dressing.
Snack: Mix nuts and seeds such as almonds, cashews, walnuts, sunflower seeds and enjoy.
Lunch: Cook vegetable soup with cabbage, tomatoes, celery, zucchini, bell peppers, onions and garlic, or any vegetable. Use fresh herbs and spices for natural flavor.
Snack: Prepare a pineapple and mango smoothie.
Dinner: Cook pasta made from buckwheat, quinoa, or amaranth and top with diced tomatoes, zucchini, pine nuts, crushed garlic, lemon and sea salt to taste. Serve with steamed asparagus and other vegetables.
Breakfast: Steam broccoli and carrots and serve with toasted sunflower seeds and cashews.
Snack: Dice 2 tomatoes and lightly sprinkle with sea salt and chopped basil.
Lunch: Toss Romaine lettuce with light Caesar dressing and serve with whole grain croutons or lightly toasted pine nuts.
Snack: Bell pepper, celery, cucumber and carrot sticks.
Dinner: Prepare salmon garnished with lemon and chopped cilantro. Serve with a fresh garden salad.
Breakfast: Make a strawberry and banana smoothie with almond milk, and ground flax seeds and hazelnuts.
Snack: Sprouted tortilla chips dipped in salsa, hummus or nut butter.
Lunch: Mash 1 avocado and add chopped onion, cilantro and tomato, and spread into a large kale leaf. Top with sunflower seeds or almonds.
Snack: Have 1 pear and a handful of nuts or seeds.
Dinner: Cook beans with peppers, onions and garlic, and season with chili powder. Serve on brown rice along with a fresh vegetable salad.
Breakfast: Make a green smoothie with an apple, kale and other greens.
Snack: Dried fruits such as apricots and figs and nuts of your choice.
Lunch: Make a salad with mixed vegetables.
Snack: Rice cakes with almond or another nut butter.
Dinner: Stir-fried broccoli, peppers, onions and bok choy is good when served on buckwheat noodles and a large garden salad with tomatoes, cucumbers, lettuce and other garden vegetables.