7 Day Alkaline Diet Meal Plan [PDF, Menu & Alternatives]

The alkaline diet is a popular diet that has been used by celebrities like Victoria Beckham and Jennifer Aniston.

The diet is based on the idea that certain foods are more acidic and replacing them with ‘alkaline’ foods is better for health and to lose weight. Some of its staunchest supporters say it can even help fight diseases such as cancer.

Although it does promote some healthy eating habits, the diet is generally not based on sound scientific principles.

This article will cover the theory behind the alkaline diet, what foods are included and offer sample 7 day meal plans to follow.

Contents show

What is the Alkaline Diet?

Also known as the acid-alkaline diet or alkaline ash diet, the alkaline diet is based on a theory that particular foods cause your body to produce acid, which is bad for you.

The diet is based on the premise that the pH (a measure of acidity and alkalinity) within your body can be changed depending on what you eat.

By choosing more alkaline foods included within the diet, you can ‘alkalize’ your body, thus improving health.

0 – 7 is acidic (0 being the most acidic)
7 is neutral
7 – 14 is alkaline (14 being the most alkaline)

It was originally developed to be used in the prevention of kidney stones and urine infections, since changes in the pH of urine can change depending on what you eat.

However, this doesn’t mean the pH within the rest of your body will change, as pH within the blood is regulated by the kidneys and not affected by the foods you eat.

Therefore, there isn’t any credible evidence for this theory.

Foods Included Within the Alkaline Diet?

If you’re following the diet, then generally you’ll want to eat more of the alkaline foods and less of the neutral and acidic ones below (1).

Generally, the foods higher in acidity contain more protein, phosphate and sulfur, whereas alkaline foods tend to contain more potassium, magnesium and calcium.

Acidic Foods

Meat – particularly processed meats like corned beef
Fish
Dairy – particularly Parmesan cheese, cheddar and hard cheeses)
Poultry
Eggs – egg whites are closer to neutral
Grains – particularly brown rice and rolled oats
Alcohol

Neutral Foods

Natural fats and oils – such as butter and olive oil
Starches
Sugars

Alkaline Foods

Fruit
Unsweetened fruit juices
Vegetables – particularly spinach, celery and eggplant
Nuts – such as almonds and walnuts
Seeds
Potaotes
Legumes
Lentils
Soy foods
Raisins

Problems with the Alkaline Diet

The diet itself on the whole has some parts that are indeed healthy, despite the lack of evidence on it’s theories around changing your body pH.

This is because it encourages people to eat more fruits, vegetables, nuts and seeds, which have all been shown to improve a variety of health markers.

However, there are certain aspects which aren’t healthy long-term

Lack of Protein

Because meat, dairy, fish, poultry and eggs are discouraged, the only high-protein foods are plant-based foods like beans, legumes and dairy. Foods like nuts, seeds and whole grains do have some protein, but it tends to be in smaller quantities.

Protein is important within the body for building and repairing your tissues and maintaining muscle mass (1).

Even in the context of weight loss, high protein foods have been shown to help to increase feelings of fullness, meaning you naturally eat fewer calories and lose weight over time (2, 3, 4).

In terms of the foods that are discouraged:

Poultry such as chicken is rich in a variety of important nutrients, including protein, niacin, selenium, and phosphorus.
Dairy like milk and cheese is generally considered one of the best source of calcium (5, 6) and can help improves bone density and reduce risk of fracturers, particularly in older people (7, 8, 9).
Eggs contains high-quality protein, good fats and various other lesser-known nutrients such as Vitamin A, B2, B5 and B12.
Fish contains lots of important nutrients such as protein and vitamin D. Fatty fish aslo contains lots of omega-3 fatty acids that many people don’t get enough of.
Red meat such as beef and pork is one type of food that you shouldn’t overconsume. Even though they are highly nutritious, they are also higher in saturated fats. These type of fats are considered unhealthy fats when compared to unsaturated fats found in olive oil, nuts and seeds.

In reality, these foods don’t need to be eliminated entirely from your diet and can be eaten as part of a balanced diet.

Restrictions on Whole Grains

Whole grains are often thought of as a ‘bad’ food because they contain lots of carbs.

However, they contain lots of fiber, vitamin B minerals, manganese, magnesium, iron, zinc and good amounts of protein.

Many studies find eating them is associated with many benefits like lower risk of diabetes, heart disease, and high blood pressure.

One large review of 45 studies found a link that eating three servings of whole grains daily to a 20% lower risk of heart disease and stroke (10).

Even for weight loss, one study that spanned almost 120,00 people found 3 servings of daily whole grains daily was linked to less belly fat (11).

Examples of whole grains include:

Oatmeal
Whole grain bread
Barley
Quinoa
Brown rice
Bulgur

Neutral on Olive Oil

Olive oil is known to be very healthy, particularly extra virign olive oil. This is because it contains lots of healthy monounsaturated fats and antioxidants.

Many studies find it can help across a range of health markers. These include:

Lowering inflammation (12, 13, 14, 15, 16).
Favourable effects on body weight (17, 18, 19).
Reduced risk of stroke an heart disease (20).

Limited Fatty Fish

Fatty fish is the best source of omega-3 fatty acids, which many people don’t get enough of.

They are especially important in heart and brain health health (21), but they can also reduce the risk of health condititions such as heart attacks and strokes (22, 23, 24).

One large study of 40,000+ people found people who ate one or more servings of fish a week lowered their risk of heart disease by 15% (25).

Even in relation to weight loss, studies find fatty fish can help lower body fat and encourage weight loss (26, 27, 28).

Fatty fish include:

Salmon
Sardines
Tuna
Herring
Trout
Mackerel

Overly Restrictive

The issue with diets that are overly restrictive is that they are difficult to follow over the long-term.

This means once you finish the diet, you revert back to old eating habits and lose any benefit that following the diet had. Some studies find that dieters often end up heavier than before they started their diet (29, 30).

Therefore, if you want to lose weight or get healthier, a better alternative is to find a diet or sustainable way of eating that you can maintain indefinitely.

Example 7 Day Alkaline Diet Meal Plan

As the alkaline diet is essentially plant-based, it’s important to make sure you’re consuming enough protein. You can get this from beans, chia seeds and tofu.

Make sure you stay hydrated by drinking plenty of water too. Healthy snack choices include are fruit, vegetables (carrot sticks), nuts ands seeds.

Day 1

Breakfast: Chickpea Flour Scramble
Lunch: Tomato Soup
Dinner: Spanish Vegan Paella
Snacks: Fruit, nuts and seeds

Day 2

Breakfast: Avocado Spinach Smoothie
Lunch: Guacamole and Mango Salad with Black Beans
Dinner: Maltese Kapunata
Snacks: Fruit, nuts and seeds

Day 3

Breakfast: Chickpea Flour Scramble
Lunch: Butterbean and Roasted Vegetable Salad
Dinner: Stuffed Aubergine with Lentils
Snacks: Fruit, nuts and seeds

Day 4

Breakfast: Avocado Spinach Smoothie
Lunch: Tomato Soup
Dinner: Instant Pot Vegetarian Chili
Snacks: Fruit, nuts and seeds

Day 5

Breakfast: Chickpea Flour Scramble
Lunch: Guacamole and Mango Salad with Black Beans
Dinner: Cauliflower and Tofu Kebab Skewers
Snacks: Fruit, nuts and seeds

Day 6

Breakfast: Avocado Spinach Smoothie
Lunch: Leftover Cauliflower and Tofu Kebab Skewers
Dinner: Mediterranean White Bean Soup
Snacks: Fruit, nuts and seeds

Day 7

Breakfast: Chickpea Flour Scramble
Lunch: Guacamole and Mango Salad with Black Beans
Dinner: Bell Pepper Soup
Snacks: Fruit, nuts and seeds

What’s The Best Alternative to the Alkaline Diet?

If you want to choose a scientifically sound diet to follow that is recommended by health professionals, the Mediterranean diet is one of the best to follow.

It has been ranked the number 1 diet according to the U.S. News & World Report for multiple years, primarily because of the health benefits and because of how easy it is to follow.

Because it is easy to follow, it is also a good option to lose weight sustainably, as it isn’t a diet that is too restrictive and difficult to follow.

Many credible organizations suggest following a Mediterranean diet for longevity and health. These include:

Many studies find very positive feedback from people following the Mediterranean diet across a number of different health markers. We’ve listed some studies alongside the health conditions below.

Lower risk of cardiovascular events, coronary heart disease, (31, 32)
Lower risk of coronary heart disease (33, 34)
Lower risk of developing type 2 diabetes (35)
Lower risk of breast cancer (36)
Lower risk of obesity (37)
Better cognitive function (38)

How to Follow a Mediterranean Diet

The Mediterranean diet pyramid below gives a good visual indication of what foods to prioritize.

At the bottom are common staple foods that are to be consumed in large amounts and more frequently. Portion sizes and frequency decline as you go up the pyramid.

The pyramid intentionally does not specify recommended weights of foods or calories. It is only meant to provide an overall look at healthy food choices and their relative proportions.

It does this because good health has been attributed to variation within the overall dietary pattern. The more variety you get within the specified relative allowances per category – the better.

Alternative Alkaline Diet Meal Plan

Sample Menu

In the meal plan are recipes for breakfast, lunch and dinner.

	Breakfast	Lunch	Dinner
Mon	Blueberry Blues Porridge	Greek Salad	Haddock Risotto
Tues	Basil & Spinach Scramble	Falafel Wraps	Eggplant & Lentil Bake
Wed	Tomato & Watermelon Salad	Carrot, Orange & Avocado Salad	Mediterranean Chicken, Quinoa & Greek Salad
Thurs	Blueberry Blues Porridge	Mixed Bean Salad	Grilled Vegetables with Bean Mash
Fri	Basil & Spinach Scramble	Panzanella Salad	Salmon & Chickpea Salad
Sat	Tomato & Watermelon Salad	Spiced Carrot & Lentil Soup	Chicken Gyros
Sun	Blueberry Blues Porridge	Moroccan Chickpea Soup	Spicy Mediterranean Beet Salad

Snacks are recommended between meal times. Some good snacks include:

A handful of nuts or seeds
A piece of fruit
Carrots or baby carrots
Berries or grapes

Day 1: Monday

Breakfast: Breakfast Blues Porridge

Nutrition

Calories – 347
Protein – 15g
Carbs – 42g
Fat – 15g

Prep time: 5 minutes

Ingredients (for 2 people)

½ cup (50g) porridge oats
⅚ cup (200ml) milk
½ tsp vanilla extract
2 tbsp Greek yogurt
⅛ cup (25g) chia seeds
¾ cup (150g) blueberries
⅓ cup (25g) flaked almonds

Instructions

Mix the porridge oats, milk, vanilla extract, Greek yogurt and chia seeds in a bowl and soak for one minute. Once the oats have softened, add some of the blueberries.
Place the mixture into two bowls and add any remaining berries and almonds.

Lunch: Greek Salad

Nutrition

Calories – 273
Protein – 6g
Carbs – 14g
Fat – 24g

Prep time: 5 minutes

Ingredients (for 2 people)

⅘ cup (120g) cherry tomatoes,
1 cucumber, peeled, deseeded and roughly chopped
½ red onion, thinly sliced
⅓ (60g) or about 16 Kalamata olives
1 tsp dried oregano
⅓ cup (50g) feta cheese, crumbled
2 tbsp olive oil

Instructions

Place all of the ingredients in a large bowl and lightly season. Serve with wholemeal bread.

Dinner: Haddock Risotto

Nutrition

Calories – 508
Protein – 40g
Carbs – 46g
Fat – 15g

Prep time + cook time: 45 minutes

Ingredients (for 2 people)

1 tbsp olive oil
1 large leek, thinly sliced
⅓ cup (150g) risotto rice, such as arborio or carnaroli
1 ½ cups (350ml) vegetable stock
½ cup (125ml) milk
9-10 oz (280g) smoked haddock,
skinned and cut into large chunks
2 tbsp Greek yogurt
1 ⅔ cups (50g) baby spinach

Instructions

Heat oven to 400F (200C). Heat the oil in an oven-proof dish over a medium heat. Cook the leek for 4-5 minutes, until just tender. Add the rice and stir for 2 extra minutes.
Add the stock and milk, bring to a boil and simmer for 5 minutes. Add the haddock on top. Cover with foil and bake in the oven for 18 minutes until the rice is tender.
Add the Greek yogurt and spinach and season. Cover the pan again and leave to rest out of the oven for 3 minutes before serving.

Day 2: Tuesday

Breakfast: Tomato and Watermelon Salad

Nutrition

Calories – 177
Protein – 5g
Carbs – 13g
Fat – 13g

Prep time + cook time: 5 minutes

Ingredients (for 2 people)

1 tbsp olive oil
1 tbsp red wine vinegar
¼ tsp chilli flakes
1 tbsp chopped mint
⅘ cup (120g) cherry tomatoes, chopped
1 ⅔ cups (250g) watermelon, cut into chunks
⅔ cup (100g) feta cheese, crumbled

Instructions

For the dressing, Mix the oil, vinegar, chilli flakes and mint and then season.
Put the tomatoes and watermelon into a bowl. Pour over the dressing, add the feta, then serve.

Lunch: Falafel Wraps

Nutrition

Calories – 424
Protein – 21g
Carbs – 44g
Fat – 21g

Prep time + cook time: 12 minutes

Ingredients (for 2 people)

2 wholemeal wraps
4 falafels (about 3.5 oz / 100g)
½ avocado
Small bunch of parsley, chopped
1 lemon, juiced
1 tbsp harissa

For the tahini sauce:

¼ cup (60g) Greek yogurt
½ tbsp tahini
½ lemon, juiced
1 garlic clove, crushed
¼ tsp ground cumin

Instructions

To make the tahini sauce, add the ingredients plus some seasoning to a bowl and mix together.
Heat a dry frying pan over a medium heat and warm the flatbread for 1 minute, flipping halfway through. Spoon some tahini sauce on the flatbread along with the falafel and tahini. Scatter the parsley, squeeze the lime juice and add the harissa. Roll and serve.

Dinner: Eggplant Lentil Bake

Nutrition

Calories – 444
Protein – 17g
Carbs – 52g
Fat – 20g

Prep time + cook time: 60 minutes

Ingredients (for 2 people)

1 eggplant / aubergine, sliced lengthways
2 tbsp olive oil
⅓ cup (70g) lentils
2 onions, finely chopped
2 garlic cloves, finely chopped
¾ cup (150g) cooked butternut squash
7 oz can (200g) chopped tomatoes
½ small pack basil leaves
⅓ cup (60g) feta

Instructions

Heat oven to 425F (220C). Add oil to each eggplant side. Lay on baking sheets, season and bake for 15-20 minutes, turning once. Cook lentils following pack instructions.
Heat oil in frying pan. Add onions and garlic and cook until soft. Add squash & tomatoes, plus ½ can of water. Simmer for 10-15 minutes until the sauce thickens. Stir in lentils, basil & seasoning.
Spoon layer of lentils into baking dish, then eggplant slices and repeat. Scatter feta and bake for 15 more minutes until cheese is golden.

Day 3: Wednesday

Breakfast: Basil & Spinach Scramble

Nutrition

Calories – 294
Protein – 16g
Carbs – 8g
Fat – 24g

Prep time + cook time: 10 minutes

Ingredients (for 2 people)

2 tbsp olive oil
⅔ cup (100g) cherry tomatoes
4 eggs
¼ cup (60ml) milk
handful basil, chopped
6 cups (180g) baby spinach
black pepper

Instructions

Heat 1 tbsp oil in a pan and add the tomatoes. While they are cooking, beat the eggs in a jug and add the milk, black pepper and basil.
Remove the tomatoes from the pan and place on the plates. Add the oil, spinach and egg mixture to the pan, stirring occasionally until the eggs scramble. Once set, add to the plates and serve.

Lunch: Carrot, Orange and Avocado Salad

Nutrition

Calories – 177
Protein – 5g
Carbs – 13g
Fat – 13g

Prep time + cook time: 5 minutes

Ingredients (for 2 people)

1 orange, plus zest and juice of 1
2 carrots, halved lengthways and sliced with a peeler
35g / 1 ½ cups rocket / arugula
1 avocado, stoned, peeled and sliced
1 tbsp olive oil

Instructions

Cut the segments from 1 of the oranges and put in a bowl with the carrots, rocket/arugula and avocado. Whisk together the orange juice, zest and oil. Toss through the salad, and season.

Dinner: Med Chicken, Quinoa and Greek Salad

Nutrition

Calories – 424
Protein – 33g
Carbs – 50g
Fat – 21g

Prep time + cook time: 20 minutes

Ingredients (for 2 people)

⅗ cup (100g) quinoa
½ red chilli, deseeded and finely chopped
1 garlic clove, crushed
2 chicken breasts
1 tbsp extra-virgin olive oil
1 cup (150g) cherry tomatoes, chopped
handful pitted black kalamata olives
½ red onion, finely sliced
⅓ cup (50g) feta cheese, crumbled
small bunch mint leaves, chopped
juice and zest ½ lemon

Instructions

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
Meanwhile, toss the chicken fillets in the olive oil with some seasoning, chilli and garlic. Lay in a hot pan and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and set aside
Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken on top.

Day 4: Thursday

Breakfast: Breakfast Blues Porridge

Lunch: Mixed Bean Salad

Nutrition

Calories – 240
Protein – 11g
Carbs – 22g
Fat – 12g

Prep time + cook time: 10 minutes

Ingredients (for 2 people)

⅘ cups (145g) artichoke heart in oil
½ tbsp sundried tomato paste
½ tsp red wine vinegar
7 oz can (200g) cannellini beans, drained and rinsed
⅘ cup (120g) cherry tomatoes, chopped
handful Kalamata black olives
2 spring onions, thinly sliced on the diagonal
⅔ cup (100g) feta cheese, crumbled

Instructions

Drain the jar of artichokes, reserving 1-2 tbsp of oil. Add the oil, sun-dried tomato paste and vinegar and stir until smooth. Season to taste.
Chop the artichokes and tip into a bowl. Add the cannellini beans, tomatoes, olives, spring onions and half of the feta cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Crumble over the remaining feta cheese, then serve.

Dinner: Grilled Vegetables with Bean Mash

Nutrition

Calories – 314
Protein – 19g
Carbs – 33g
Fat – 16g

Prep time + cook time: 40 minutes

Ingredients (for 2 people)

1 pepper, deseeded & quartered
1 eggplant (aubergine), sliced lengthways
2 zucchini (courgettes), sliced lengthways
2 tbsp olive oil

For the mash

14 oz (400g) can haricot beans, rinsed
1 garlic clove, crushed
⅖ cup (100ml) vegetable stock
1 tbsp chopped cilantro (coriander

Instructions

Heat the grill. Arrange the vegetables over a grill pan &brush lightly with oil. Grill until lightly browned, turn them over, brush again with oil, then grill until tender.
Meanwhile, put the beans in a pan with garlic and stock. Bring to the boil, then simmer, uncovered, for 10 minutes. Mash roughly with a potato masher. Divide the vegetables and mash between 2 plates, drizzle over oil and sprinkle with black pepper and coriander.

Day 5: Friday

Breakfast: Tomato and Watermelon Salad

Lunch: Panzanella Salad

Nutrition

Calories – 452
Protein – 6g
Carbs – 37g
Fat – 25g

Prep time + cook time: 10 minutes

Ingredients (for 2 people)

2 cups (300g) cherry tomatoes, chopped
1 garlic clove, crushed
1 tbsp capers, drained and rinsed
1 avocado, stoned, peeled and chopped
1 small red onion, very thinly sliced
2 slices of brown bread
2 tbsp olive oil
1 tbsp red wine vinegar
small handful basil leaves

Instructions

Chop the tomatoes and put them in a bowl. Season well and add the garlic, capers, avocado and onion. Mix well and set aside for 10 minutes.
Meanwhile, tear the bread into chunks and place in a bowl. Drizzle over half of the olive oil and half of the vinegar. When ready to serve, scatter tomatoes and basil leaves and drizzle with remaining oil and vinegar. Stir before serving.

Dinner: Salmon & Chickpea Salad

Nutrition

Calories – 351
Protein – 25g
Carbs – 34g
Fat – 14g

Prep time + cook time: 20 minutes

Ingredients (for 2 people)

1 large red pepper, quartered and deseeded
½ lemon, zest and juice
pinch smoked paprika
1 tbsp extra-virgin olive oil
3 ⅓ cup (100g) baby spinach
2 salmon fillets
14 oz (400g) can chickpeas

Instructions

Heat the grill and grill the pepper quarters for 5 minutes. Leave the grill on. Transfer the peppers to a bowl & leave to cool slightly. Peel off the skins & cut the flesh into strips.
Whisk the lemon zest, juice, smoked paprika, olive oil & seasoning. Toss half the dressing with the spinach leaves and divide between 2 bowls.
Season the salmon and grill for 5 minutes. Meanwhile, heat the chickpeas in their canning liquid for 3-4 minutes, drain well, then mix with the remaining dressing & strips of pepper. Spoon over spinach and top with salmon to serve.

Day 6: Saturday

Breakfast: Basil & Spinach Scramble

Lunch: Spiced Carrot and Lentil Soup

Nutrition

Calories – 238
Protein – 11g
Carbs – 34g
Fat – 7g

Prep time + cook time: 25 minutes

Ingredients (for 2 people)

1 tsp cumin seeds
pinch chilli flakes
1 tbsp olive oil
2 cups (300g) carrots, washed and coarsely grated
⅓ cup (70g) split red lentils
2 ¼ cups (500ml) hot vegetable stock
¼ cup (60ml) milk
Greek yogurt, to serve

Instructions

Heat a large saucepan and dryfry the cumin seeds and chilli flakes for 1 minute. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth. Season to taste and finish with a dollop of Greek yogurt and a sprinkling of the reserved toasted spices.

Dinner: Chicken Gyros

Nutrition

Calories – 296
Protein – 26g
Carbs – 29g
Fat – 8g

Prep time + cook time: 15 minutes

Ingredients (for 2 people)

1 chicken breast, cut into chunks
2 tsp olive oil
1 garlic clove, minced
½ tsp oregano
2 tbsp Greek yogurt
8-10cm (about half) piece cucumber,
2 tbsp mint, chopped
2 wholemeal pita bread
⅓ cup (50g) cherry tomatoes
1 roasted red pepper from jar, sliced

Instructions

Heat a frying pan with some olive oil over a medium heat. Cover the chicken chunks with oregano, then add to the pan with the garlic and some pepper. Cook for 5 minutes or so until cooked through.
Meanwhile, grate the cucumber and squeeze out the excess water. Add the yogurt, grated cucumber and mint to make the tzatziki.
Cut the tops of the pittas on their longest side. Layer in the chicken, tomatoes and red pepper. If eating immediately, add the tzatziki. If taking away, keep the tzatziki in a separate container and add before eating to stop the pitta going soggy.

Day 7: Sunday

Breakfast: Breakfast Blues Porridge

Lunch: Moroccan Chickpea Soup

Nutrition

Calories – 408
Protein – 15g
Carbs – 63g
Fat – 11g

Prep time + cook time: 25 minutes

Ingredients (for 2 people)

1 tbsp olive oil
½ medium onion, chopped
1 celery sticks, chopped
1 tsp ground cumin
1 ¼ cups (300ml) hot vegetable stock
7 oz can (200g) chopped tomatoes
7 oz can (200g) chickpeas, rinsed and drained
¼ cup (50g) frozen broad beans
zest and juice ½ lemon
cilantro (coriander) & bread to serve

Instructions

Heat the oil in a saucepan, then fry the onion and celery for 10 minutes until softened. Add the cumin and fry for another minute.
Turn up the heat, then add the stock, tomatoes, chickpeas and black pepper. Simmer for 8 minutes. Add broad beans and lemon juice and cook for a further 2 minutes. Top with lemon zest and coriander.

Dinner: Spicy Mediterranean Beet Salad

Nutrition

Calories – 548
Protein – 23g
Carbs – 58g
Fat – 20g

Prep time + cook time: 40 minutes

Ingredients (for 2 people)

8 raw baby beetroots, or 4 medium, scrubbed
½ tbsp sumac
½ tbsp ground cumin
14 oz can (400g) chickpeas, drained and rinsed
2 tbsp olive oil
Zest and juice, ½ lemon
⅚ cup (200g) Greek yogurt
1 tbsp harissa paste
1 tsp crushed red chilli flakes
mint leaves, chopped, to serve

Instructions

Heat oven to 425F (220C). Halve or quarter beetroots depending on size. Mix spices together. On a large baking tray, mix chickpeas and beetroot with the oil. Season with salt & sprinkle over the spices. Mix again. Roast for 30 minutes.
While the vegetables are cooking, mix the lemon zest and juice with the yogurt. Swirl the harissa through and spread into a bowl. Top with the beetroot & chickpeas, and sprinkle with the chilli flakes & mint

Alternative Alkaline Diet Shopping List

This shopping list corresponds to the 7 day plan, serving 2 people. No snacks are included.

Start a 28-Day Mediterranean Diet Plan Alternative

We’ve created a 4-week Mediterranean-style diet meal plan that follows the same format as this 7-day meal plan pdf. It contains FOUR weeks of meal plans, recipes, shopping lists and prep guides – all available in digital format.

Click here to grab your copy of the 28 day Mediterranean diet plan alternative to the alkaline diet!

Disclosure

We would like to take a moment to note that this post is for information purposes only. It does not claim to provide medical advice or to be able to treat any medical condition. It makes no claims with respect to weight loss, either in terms of the amount or rate at which weight loss could be achieved. If you have any concerns regarding your health please contact your medical practitioner before making changes.