Just because scorching temps (aka bikinis and cut-offs) are around the corner doesn't mean you've got to embark on a crazy-restrictive cleanse or deprivation detox diet to get your body in tune. We hit up wellness guru Summer Rayne Oakes, author of SugarDetoxMe: 100+ Recipes to Curb Cravings and Take Back Your Health to craft a gentle -- yet totally effective -- reset that'll squash cravings by changing your palate, ramp up your energy levels and nix bloat so you can slay the start of summer.

Her three-day detox diet (filled with flavor bomb recipes) focuses on whole, clean eating and cutting out processed junk and refined sugar, the stuff that not only packs on pounds and leaves you bloated but causes you to feel sluggish and rundown. "Doing this kind of a detox for a short period of time can give you a small but solid goal to work towards, and if you can complete it, you may want to try going for longer," says Oakes. And if you slip up (hey, it is burger season�) it's not the end of the world -- just hop back on track at your next meal.

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Poached Egg Over Tomato and Avocado Salad

Ingredients
2 eggs
2 tablespoons distilled vinegar
1 avocado, diced
1 tomato, diced
1/2 shallot, thinly sliced
1 ounce microgreen mix
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon pepper

Directions
1. Poach 1 egg in water with the distilled vinegar in medium saucepan for 4 minutes. Remove the egg with a slotted spoon and place it on paper towel on a plate. Do the same for the second egg, using the same water.

2. Plate the diced avocado, tomato, shallots, and microgreens.

3. Add a poached egg on top of the salad. Drizzle it with olive oil and a sprinkling of sea salt and pepper.

Reprinted with permission from SugarDetoxMe © 2017 by Summer Rayne Oakes, Sterling Epicure

Ingredients
3 King crab legs
2 avocados, sliced
2 small heirloom tomatoes, cut in 1/8th slices
2 ounces red-veined sorrel
1 tablespoon extra virgin olive oil
1 lemon wedge, juiced
Sea salt, to taste
White pepper, to taste

Directions
1. To prepare the crab legs: Set a steamer tray in a large pot and pour 1-2" water inside to steam the crab. Bring to a boil. Lay crab legs into the steamer. Cover the pot and let steam for 5 minutes.

2. Remove the crab legs, crack the shells. Remove meat and let cool.

3. Place sliced avocados, tomatoes and crab on a plate. Dress with red-veined sorrel, olive oil, and a wedge of lemon.

Reprinted with permission from SugarDetoxMe © 2017 by Summer Rayne Oakes, Sterling Epicure

Ingredients
White Bean and Tomato Salad
3 large heirloom or organic tomatoes, cut in eighths
6 cups white beans, cooked
2 tablespoons extra-virgin olive oil
4 ounces microgreens
sea salt, to taste
pepper, to taste
Oven-roasted Yellow Squash
3 yellow squash, cut into half moons
1 tablespoon extra-virgin olive oil
sea salt, to taste
pepper, to taste
oregano, to taste
garlic powder, to taste
Basil Pesto
1 1⁄2 cups of basil
2 garlic cloves
2 tablespoons pine nuts
1/2 lemon, juiced
1⁄3 cup extra virgin olive oil

Directions
White Bean and Tomato Salad Either use canned white beans or dried beans. If using dried beans, soak the beans for 4-6 hours, transfer them to a pot, bring them to a boil for 2 minutes, then reduce to a simmer for another 12-15 minutes. Remove any froth that comes to the surface. Cook the beans and add salt just when they start to tenderize. Cool them before serving.

Place the heirloom tomatoes in a bowl and sprinkle with salt, toss. Oven roast them until juicy for about 30 minutes at 300°F. Let stand for about 1 hour. Combine the remaining ingredients, saving the microgreens as an edible garnish on top. Toss gently. You can serve room temperature or cold.

Oven-roasted Yellow Squash and Pesto Brush the squash with olive oil and some salt and pepper. Add oregano and garlic powder. Oven-roast them at 375°F until tender, approximately 10-12 minutes. For the pesto, add the basil, garlic cloves, pine nuts and juice of lemon together with olive oil. Blend on high in a food processor or blender for 2 minutes and add to the squash.

Reprinted with permission from SugarDetoxMe © 2017 by Summer Rayne Oakes, Sterling Epicure

Apple, Mint, and Strawberry Tea
Served hot or chilled, this sweet tea is perfect for satisfying sugar cravings, no matter the time of day.

5 minutes, 2 servings

Ingredients
1/3 cup green apple, diced
1/4 cup strawberries, diced
2-3 sprigs mint leaves
2 1/4 cups boiling water


Directions
1. Place the apple, strawberries and mint in a teapot. Add the water and let steep for 2 minutes. Enjoy.

Reprinted with permission from SugarDetoxMe © 2017 by Summer Rayne Oakes, Sterling Epicure