BREAKFAST: 2 eggs over-easy, sausage, sweet potato home fries (make extra!).
LUNCH: 1–2 beef or bison burger patties with roasted sweet potatoes, side salad.
SNACK: hard cheese (Grass-fed if possible) and fruit or 3 - 4 dates.
DINNER: Grilled Wild Salmon, roasted green beans. (you may substitute salmon with chicken)
BREAKFAST: Leftover Salmon and sweet potato home fries (or other veggie if desired)
LUNCH: Grilled Chicken & green salad with other raw veggies (If tolerated, ie. peppers, carrots, celery, etc). EVOO and vinegar dressing.
SNACK: Whole milk yogurt with Berries.
DINNER: Chicken francese, roasted squash in butter or coconut oil, with sea salt. TIP: Cook some plain chicken to make chicken salad.
BREAKFAST: Breakfast Smoothie
LUNCH: Chicken salad and tomato wrapped in large leaves of kale.
SNACK: hard cheese (raw if possible) and fruit or 3 - 4 dates.
DINNER: Crock-Pot or slow cooker pork loin, tomato sauce, zucchini, chopped cauliflower, basil. Make a large portion; leftovers will be used for several meals!
BREAKFAST: 2–3 scrambled eggs with steamed kale and shredded hard cheese.
LUNCH: Leftover pork loin
SNACK: raw carrots.
DINNER: Stir-fry beef and veggies with gluten free tamari (soy) sauce.
BREAKFAST: Sliced Sausage sauteed with kale in butter or coconut oil.
LUNCH: Veggie stir-fry or green salad with raw veggies.
SNACK: fruit, handful of cashews.
DINNER: Leftover pork loin, easy broccoli slaw, side salad. (Slaw: 2 tbsp olive oil, 1 bag broccoli slaw (TJs), 1 cup diced tomato, 2 tsp lemon juice, 1 tsp. apple cider vinegar, 1 tsp. honey, S&P to taste.)
BREAKFAST: 2 eggs over easy, sauteed peppers, 1/2 of an avocado.
LUNCH: Easy ceviche (shrimp (TJs has canned baby shrimp), lime juice, diced tomato and onion served with romaine lettuce and EVOO)
SNACK: Yogurt, berries.
DINNER: Diced Chicken, tomato, zucchini, onion, baby broccoli, garlic. (just chop up all those ingredients and cook in a little butter and water. Drizzle a little EVOO over it at the end. Serve with fresh chopped parsley and grated cheese.)
BREAKFAST: Coconut flour pancakes, Breakfast sausage.
LUNCH: Grilled chicken breast, spinach, tomato, lettuce, strawberries with EVVO and balsamic dressing.
SNACK: Applegate farms Turkey, avocado
DINNER: Wild Halibut or cod, roasted asparagus or other veggie.
Easy Chicken Francese
Melt 2 tbsp. butter in large skillet. Lightly brown chicken on both sides and remove from butter. Do not drain skillet.
Stir in Lemon juice, wine, arrowroot and broth. Add 3 tbsp butter and return chicken to skillet. Simmer on low for about 3 minutes. Add salt and pepper to taste. Sprinkle with fresh parsley and serve.
Green Breakfast Smoothie
1 cups kale, roughly chopped
Crock Pot Pork Loin▪ 1 1/2 lb pork loin
▪ 1 (16 oz) can tomato sauce
▪ 1 medium (6"-8") zucchini, sliced
▪ 1 head cauliflower, separated into medium florets
▪ 1-2 medium carrots, chopped
▪ 1-2 Tbs dried basil
▪ freshly ground black pepper
▪ Add all of the ingredients to a large crock pot.
▪ Cook on low for 6-7 hours.
<--- Lunch Tip: Have some leftover pork over spinach with dried cranberries, Parmesan cheese (optional) and oil and vinegar.
Almond Dijon Halibut
1 lb halibut or other white fish
Preheat the oven to 350 degrees.
Bake for 12-15 minutes.
Coconut Flour Pancakes
1/3 Cup Coconut Flour
1/4 cup tapioca flour
3/4 Cup Milk (or coconut milk)
1/4 Tsp. sea salt
1 Tbsp. Maple Syrup
1/2 Tsp. Baking Soda
1 Tsp. Vanilla extract
Combine and whisk ingredients. Melt butter or coconut oil in large skillet. Pour batter into approximately 4" pancakes.
Serve with butter and 100% Maple Syrup.