Hi Stephanie, Iāve aimed to keep things straightforward and manageable, though admittedly somewhat simple. Each week, I focus on preparing a few core meals: one lunch and one dinner (which Iāll have consistently throughout the week), along with a variety of snacks. Mornings are made easier wit the detox smoothie -- my go-to blend is bananas, blueberries, and dragon fruit -- and plenty of water. To keep hydration interesting, Iāll add cucumber, mint, or watermelon. I also brew a large pot of green tea with turmeric and ginger in the morning, which I sip on throughout the day. Staying hydrated has really helped curb my appetite. For snacks, I stick to fresh and simple options: carrots, cucumbers, apples, oranges, watermelon, bananas, and dates. My lunch and dinner meals usually center around a quinoa base with chopped vegetables and tofu; I use a soy-free fava bean tofu (the brand name is Big Mountain), seasoned with various spices. I often prepare a hearty pot of daal using chickpeas, lentils, carrots, and turnips. A personal favorite is a mix of baked organic yams and cooked organic black beans, seasoned to taste. I also add broccoli sprouts and sauerkraut to all of these meals -- it makes the meals more satisfying, but more importantly I do it for their gut-health benefits. I know how challenging it can be to hit a rough patch; I experienced one myself last month. Resetting and sticking to this routine has made a noticeable difference. After a week and a half, Iāve felt increased energy, better sleep, and overall improved well-being -- I know my skin will catch up soon. For me, planning and preparation have been crucial. When meals are prepped and ready, itās far easier to avoid impulsive, less-healthy choices. The initial effort is well worth the payoff. I hope this helps and offers some encouragement. Keep pushing forward! Weāre all in this together, and we will get there!