Day 1 Breakfast: (Scrambled eggs and Bacon) Lunch: Easy Boiled Egg Salad 2 eggs 1-cup lettuce 1 small carrot, chopped 1/3 cup snow peas ½ cup blood tomatoes, sliced 1/3 avocado, diced 2 tsp. balsamic vinegar 1 tsp. whole meal mustard Boil eggs in a pan for 6 minutes for a runny yolk, or 9 minutes for a hard yolk. While eggs are boiling, mix lettuce, carrots, snow peas, tomato and avocado into a bowl. Mix together olive oil, balsamic vinegar and mustard. Toss through salad. When eggs are cooked, peel and cut in half, place on salad. Dinner: Baked Fish with Lemon and Parsley 2 fish fillets 1 tbsp. olive oil 2 tbsp. lemon juice 2 garlic cloves, finely chopped 5 tabs parsley finely chopped Salt and pepper Pre-heat oven 350 degrees Fahrenheit In a bowl, mix together olive oil, lemon juice, garlic and parsley. Place fish fillets on an oven tray lined with baking paper and coat with lemon parsley mixture. Bake in the oven for 15-20 minutes, or until fish is cooked. Serve with vegetables drizzled with lemon juice.
Day 2 Breakfast: Zucchini Omelette 3 cups zucchini, diced 5 eggs 1 small onion, finely chopped 1 tbsp. olive oil 1 tbsp. oregano Salt and pepper Pre-heat oven to 350 degrees Fahrenheit. Line an oven-proof dish with baking paper and layer zucchini across the bottom of the dish evenly. Sprinkle oregano, salt and pepper over zucchini evenly In a bowl, beat eggs with the olive oil. Pour over zucchini evenly. Bake in oven for 20-30 minutes, or until cooked through. Leave to cool for 2 minutes before serving. Lunch: 3 Color Veggie Side Salad 1 red pepper, sliced 1 orange pepper, sliced 1 yellow pepper, sliced 1 bunch asparagus, spears cut into three pieces Olive Oil Place a decent amount of olive oil in medium size pan on medium heat. Add sliced peppers and asparagus; stir well to cover vegetables in oil. Cover and leave to simmer for 15-20 minutes or until peppers and asparagus softened slightly. Dinner: Hot and Spicy Chicken 2 chicken breasts, diced 1 tbsp. oil ½ tsp. red chilies, finely chopped 1 tbsp. sweet paprika 2 tsp. oregano ½ tsp. honey ¼ cup lemon juice ¼ cup water Salt and pepper Fry chicken in a pan with olive oil for 5 minutes. Add chilies, paprika, oregano and honey and cook for a further 2 minutes, stirring constantly. Add lemon juice, water, salt and pepper and cook covered for a further 15 minutes, adding more liquid if necessary.
Day 3 Breakfast: Chicken, Avocado and Spinach Omelette ½ chicken breast, poached and diced ¼ cup diced avocado 2 cups English spinach 2 tsp. mayonnaise 3 eggs, beaten In a pan on high heat, boil spinach in water for 2-3 minutes, or until soft. Drain well, removing as much excess water as possible. Place in a mixing bowl along with cooked chicken and avocado. Mix well. Heat a frying pan lined with baking paper. Pour the beaten eggs onto the baking paper. When the bottom of the eggs have cooked, turn the mixture over by placing another sheet of baking paper to the side and flipping the eggs onto it, then transfer it onto the heated frying pan and cook for an extra 2-3 minutes, or until browned on the bottom. To serve, place omelette on a plate and spoon chicken and avocado mix onto one half. Drizzle with mayonnaise then fold other side of omelette. Lunch: Greens and almond Salad 10 Brussels sprouts, cut into halves 1 broccoli, small, florets separated, stalk thinly sliced 3 tbsp. olive oil 3 garlic cloves, finely chopped 100 g almond slaves ½ cup fresh parsley, roughly chopped ½ lemon, juiced Pepper Place Brussels sprouts and broccoli in a saucepan with some water, cover and boil for 5 minutes, or until are just tender. Remove sprouts and broccoli from the pan. Return the pan to medium heat and add oil, garlic and slivered almonds. Stir for 3-4 minutes or until almonds become golden brown. Add Brussels sprouts and broccoli to the pan and cook for a further 2 minutes, stirring constantly. Take pan off the heat and add parsley, lemon juice and pepper. Combine all ingredients well. Dinner: Chicken with Basil and orange sauce 2 chicken breasts 2 tbsp. olive oil 1 cup freshly squeezed orange juice 2/3 cup fresh basil, roughly chopped Salt
Preheat oven to 350 degrees Fahrenheit. Place chicken breasts between 2 pieces of baking paper. Place chicken breasts in an ovenproof dish with olive oil, orange juice, basil and a pinch of salt. Cover tightly with a sheet of aluminum foil. Bake chicken in oven for 30-40 minutes or until cooked. Serve with a salad or steamed vegetables. Day 4 Breakfast: Broccolini wrapped in bacon with soy pine nuts 4 stems broccolini 4 pieces of bacon 1/3 cup pine nuts 1 tbsp. soy sauce Toothpicks Pre-heat grill to medium-high heat. Place pine nuts and soy sauce in a frying pan on low heat and cook for 2-3 minutes or until lightly toasted, stirring constantly. If not using soy sauce then just lightly toast the pine nuts until they are golden brown. Wrap one piece of bacon around the stems of each broccolini and secure in place with a toothpick. Place broccolini on a pre-heated grill, turning occasionally for 5-6 minutes until the broccolini is tender and the bacon is crisp. To serve, place the broccolini on a serving plate and top with pine nuts. Lunch: Salad bar Spinach and spring mix Carrots, sliced Snow peas Chickpeas Hard-boiled eggs, sliced Chicken, sliced Dressing: Balsamic Vinaigrette Dinner: Lemon chicken and Cauliflower Mashed potatoes Chicken breast (thin slices) Lemons Pepper Preheat oven to 350 degrees Fahrenheit. Squeeze lemon juice over chicken. Pinch of pepper spread evenly over chicken breasts. Bake for 9 minutes or until cooked.
Cauliflower Mashed potatoes 1 head of cauliflower 2 cloves of garlic 1 rosemary sprig Greek yogurt Add the 1 head of cauliflower (break up into flowerets), 2 cloves garlic and 1 rosemary sprig, cover with water and bring to a boil (about 10-15 minutes or until soft) Drain water and blend in a blender with 1/2 cup of Greek yogurt and pepper to taste. Day 5 Breakfast: Nut Butter Cucumber Sandwich 1 medium cucumber Nut Butter Cut the end off one side of the cucumber then hollow it out using a butter knife, leaving the other end of the cucumber closed. Fill with nut butter. Lunch: Flat-Abs Pasta Salad 3 organic zucchini 1/2 cup organic cherry tomatoes, quartered 2 Tablespoons olive oil 1 clove garlic, crushed juice from 1/2 a lemon 1 teaspoon dried basil dash of salt and pepper 1. Trim the zucchini ends. Peel down the length of each zucchini until you reach the seeded center, creating long, noodle strands. 2. Place the noodles in a medium bowl, add the quartered cherry tomatoes. 3. In a small bowl combine the oil, garlic, lemon juice, dried basil, salt and pepper. Pour over the noodles and mix to combine. 4. Chill for at least 20 minutes in the fridge. *Optional, garnish with drops of balsamic vinegar glaze before serving. *** Add veggies for more variety (carrots, broccoli, etc.)
Dinner: Fish with Garlic Basil Mayonnaise 2 fish fillets 4 tbsp. mayonnaise 1 large garlic clove, crushed 1/3 cup fresh basil, finely chopped Preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together mayonnaise, garlic and basil. Place fish fillets on an oven tray lined with baking paper and coat top evenly with mayonnaise mixture. Bake fish in the oven for the 15-20 minutes or until cooked. Day 6 Breakfast: Pale Pancakes 1/2 cup old fashion oatmeal 1/2 cup almond flour 1-cup lowfat cottage cheese 4 eggs or 8 egg whites 1 cup frozen mixed berries The juice of one fresh lemon Stevia to taste Process pancake ingredients until smooth Cook the pancakes on medium heat slightly longer than traditional pancakes and simmer the compote for 5-10 mins Lunch: Spinach and Zucchini Soup 2 tbsp. olive oil 1 onion, diced 2 garlic cloves, finely chopped ½ tsp. ground nutmeg 3 cups zucchini, sliced 2 cups baby spinach 2 cups vegetable stock ¾ cup coconut milk Salt and Pepper In a large pan on medium heat fry onion, garlic and nutmeg in olive oil for 5 minutes, or until onion has softened. Add zucchini and cook for a further 5 minutes. Add spinach and cook until just wilted. Add stock, cover pan, and simmer for 5-10 minutes, or until zucchini is tender. Puree soup in an electric blender or use and electric beater.
Dinner: Broccoli and Cauliflower (Plus your choice of lean meat) 1 bunch broccoli 1 bunch cauliflower 1 Tablespoon olive oil dash of sea salt dash of pepper 4 garlic cloves, minced juice from 1 lemon Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil. Wash the broccoli and cauliflower heads and then pat dry. It's important to dry thoroughly so that it will roast properly. Cut into small florets. In a medium bowl combine the florets, olive oil, salt, pepper and garlic cloves. Toss until well combined and then spread over the prepared baking sheet. Roast for 25 minutes, stirring halfway through. Remove from oven once the florets are tender with crispy bottoms. Add your choice of lean meat. Drizzle the lemon juice over the cooked florets and serve immediately. Day 7 Breakfast: Green Monster Smoothie 1/2 banana Handful of assorted berries (fresh or frozen) A few chunks of pineapple (fresh or frozen) 2 cups spinach and/or baby kale 1 cup almond milk or water 1 Tbsp. ground flax seed 1 scoop protein powder (optional) Lunch: Warm Tomato and Chicken Salad 2 chicken breasts, boiled or steamed and meat shredded 1 large red onion 1-pint cherry tomatoes 3 cups lettuce leaves Olive oil Balsamic Vinegar Place some olive oil in a frying pan on medium heat along with onion and fry for 4-5 minutes or until lightly browned. Remove from heat and place onion in a large salad bowl along with shredded chicken and lettuce. Add 1 tbsp. olive oil to frying pan and return to medium heat. Add tomatoes to pan and cook until the skins begin to soften. Remove from heat. Add to salad bowl and combine well with chicken, onion and lettuce. Add olive oil and balsamic vinegar to taste before serving.
Dinner: Garlic Herb Grilled Pork Tenderloin 3 pounds pork tenderloin 1/4 cup olive oil 3 cloves garlic, chopped 1/2 teaspoon chopped fresh thyme 1/2 tablespoon chopped fresh rosemary 1 tbsp. salt 2 tablespoons ground black pepper Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil. Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper. Preheat an outdoor grill for medium-high heat. Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C). Roasted Asparagus 1 lb. asparagus spears (thick spears are best for roasting) 1-2 Tbsp. olive oil 2 cloves garlic, minced Kosher Salt Freshly grated black pepper Lemon juice Preheat oven to 400 F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears; roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
Day 8 Breakfast: Scrambled eggs with side of bacon Lunch: Sweet Potato and Pear Soup 1 small onion, diced 1 tbsp. oil 2 ½ cups sweet potato, diced 2 cups pear, diced 2 cups vegetable stock ½ cup coconut milk Salt and pepper Parsley to garnish In a large pan, fry onion in oil until soft. Add the sweet potato and pear and cook for 2 minutes. Add the stock and leave to simmer for 10 minutes or until sweet potato and pear is cooked and soft. Cool slightly. Puree soup in an electric blender or using an electric beat. Add salt and pepper to taste. Serve garnished with parsley. Dinner: Fish and Pine-Nut Patties 500 g boneless white fish ½ cup parsley, finely chopped 1/3 cup pine nuts ½ cup almond meal 2 eggs Salt and Pepper Preheat grill to medium heat. Place fish on grill and cook for 3-4 minutes, or until cooked. Place fish in a large mixing bowl along with parsley, pine nuts and almond meal, combine well, breaking up the fish into little pieces. Add eggs, salt and pepper and combine well. Take 3 tbsp. of mixture and form a patty. Place on the grill and cook for 1-2 minutes. Repeat until all the mixture has been used.
Day 9: Breakfast: Green Smoothie ½ cup almond milk ½ cup of berries (whatever you like) Spinach- as much as looks good, typically a couple small handfuls 1 banana ½ a regular sized avocado 2 tablespoons honey ice- a couple handfuls of ice cubes Add all ingredients to blender. Blend until the mixture is of the consistency that you want. Lunch: Eggs Over Easy Salad 1) Melt some grass-fed butter or coconut oil in a small frying pan over medium high heat. 2) Crack two eggs and cover then prepare your salad on a plate. 3) Combine fresh baby spinach, peppers, onion, carrots, tomato, celery, avocado, broccoli or any of your favorite vegetables. 4) Cook the eggs to your preferred doneness; I like mine over easy (the juices from the egg create a delicious dressing as you eat and run over the veggies). 5) Season your salad with some sea salt and pepper, maybe a touch of avocado or olive oil and any other seasonings. 6) Top it off with your two eggs and enjoy. Dinner: Paleo Chili 2lbs lean ground beef (good) or grass-fed ground beef (best) 2 medium onions, chopped 1 large green bell pepper, chopped 1 large yellow bell pepper, chopped 3-5 cloves garlic, minced 1 28oz can tomato puree 1 14oz can tomato sauce 1 1/2 cups coffee (substitute with broth if you prefer) 3T chili powder 2T cumin Sauté onions and bell peppers in coconut oil over med-high heat in a large Dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes. Add beef and garlic and cook until brown. About 7 minutes. 3) Add tomato puree, tomato sauce, coffee and spices. Bring to a bowl, then reduce heat and simmer 1-2 hours.
Day 10 Breakfast: Chive omelette with smoked salmon 2 tablespoons plain flour 1 cup milk 6 eggs 2 tablespoons finely-chopped fresh chives olive oil cooking spray 1/2 cup sour cream (***See Paleo sour cream recipe below) 1 lemon, rind finely grated, juiced 1 tablespoon chopped fresh dill leaves 400g sliced smoked salmon Paleo Sour cream 1 can full fat coconut milk, left in the fridge overnight 1-2 Tbsp. fresh lemon juice or apple cider vinegar 1/8-1/4 tsp. sea salt 1. Place the can of coconut milk in the refrigerator for at least 4 hours (or overnight). This will cause the cream to separate from the milk. 2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: You can open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes. 3. Whisk the sea salt and the lemon juice or vinegar into the cream until well combined. Taste and add more lemon juice or sea salt if needed. Step 1 Place flour in a medium jug. Add 2 tablespoons of milk. Stir until a smooth paste forms. Add eggs, remaining milk and chives. Whisk until smooth. Heat a 20cm non-stick crepe or frying pan over medium-low heat. Lightly spray with oil. Step 2 Pour 1/4 cup of mixture into pan and swirl to thinly cover base. Cook, on one side only, for 1 minute or until set. Remove to a plate. Repeat with remaining mixture to make 8 omelettes. Step 3 Place sour cream, 1 teaspoon of lemon rind, 2 teaspoons of lemon juice and dill in a bowl. Season with salt and pepper. Stir to combine. Step 4 Top omelettes with salmon. Drizzle with sour cream mixture. Roll up to enclose. Step 5 Slice omelettes diagonally. Serve.
Lunch: Tuna Apple Salad 1 large apple, cored and cut into small cubes. (Any kind of apple will work, but I love sweet apples like Red Delicious, Fuji and Pink Lady) 160g of tuna (canned or package in water), drained 3-4 tbsp. mayonnaise to taste 1 clove minced garlic or equivalent garlic power Small dash white pepper Small dash dried parsley Suggested additions: Fresh cilantro, roughly chopped Chopped roasted walnuts, pine nuts, pecans Raisins or sultanas 1. Combine tuna, apples, mayonnaise and garlic in a medium bowl. 2. Add white pepper, parsley and additional ingredients to taste, and mix well. 3. Chill for 30 minutes in the refrigerator before serving. Dinner: No Pasta Lasagna 700g lean minced meat 1 onion, diced 3 garlic cloves (finely chopped) 4 tbsp. tomato paste Sage, mixed Italian herbs, thyme, basil, cumin ground (small amount) Cinnamon (small amount) 800g canned diced tomatoes or 4 cups freshly diced tomatoes 1 medium eggplant, sliced 5 small zucchini, sliced 2 tbsp. olive oil Preheat oven to 350 degrees Fahrenheit. To make the meat sauce, fry the onion and garlic in a heated pan until browned. Remove onion and garlic from the pan, add and fry the minced meat until browned. When the meat is cooked, return the onion and garlic to the pan along with herbs (to taste). Add tomato paste and cook for 2-3 minutes. Add the diced tomatoes, cover, and simmer for 30-45 minutes. Lay the eggplant slices on the bottom of a deep ovenproof dish. Layer eggplant with half the mince meat sauce, then layer with pumpkin slices, spread the remaining meat sauce over the pumpkin and layer zucchini slices on top to finish. Brush olive oil lightly over zucchini slices, then bake in the oven for 30-40 minutes, or until a knife easily pierces the vegetables. Leave to cool for 5 minutes before serving.
Day 11 Breakfast: Sautéed Onions and Peppers and scrambled eggs 6 large yellow onions 1/4 cup olive oil 2 red bell peppers, julienned 2 yellow bell peppers, julienned 2 cloves garlic, minced 1/4 cup sherry vinegar 1 tablespoon tomato puree 1/2 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper eggs Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.) Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes. Make scrambled eggs. Enjoy. Lunch: Arugula, Bacon and Walnut Salad 3 cups Arugula 6 rashers bacon, diced 100g walnut pieces 3 tbsp. olive oil 2 tbsp. lemon juice Cook the bacon in a frying pan on high heat for 4-5 minutes or until crispy. Remove bacon and place in a large salad bowl with Arugula leaves. Add 1 tbsp. olive oil to frying pan and place back on medium heat. Add walnuts to a pan and cook stirring constantly until lightly toasted. In a salad bowl combine the walnuts with other ingredients. Add lemon juice and remaining olive oil and stir well.
Dinner: Beef and mushroom dish 280 g sliced lean beef/steak 6 cups sliced mushrooms 1 diced onion 2 garlic cloves 1/3 cup balsamic vinegar 1 ½ tbsp. group paprika (mild) 2 tsp. Mexican chili powder ground pepper 6 spears asparagus 1 head lettuce leaves ½ cup tomato Place the mushrooms and balsamic vinegar in a bowl and leave to marinate while continuing with preparing the dish. Heat pan and fry onion and garlic in a little oil until slightly softened, add chopped beef and fry until the beef has browned. Stir in the paprika, Mexican chili powder and pepper. Add the mushrooms and balsamic vinegar to the pan and stir. Cover and simmer for 10-15 minutes until the beef is tender. Steam the asparagus in water for 5 minutes. Serve the beef and mushrooms with the asparagus, lettuce and tomato salad. Day 12 Breakfast: Spinach, Ham and feta Omelet 3 egg whites 1 oz. ham 1 cup spinach 1 oz. feta cheese In a sauté pan start cooking egg whites, when they begin to bubble add remaining ingredients. Fold over eggs.
Lunch: Carrot and cauliflower soup 1 onion, diced 1 garlic clove, finely chopped 1 tbsp. oil 2 cups carrot, diced 6 cups cauliflower, chopped 1 tbsp. ground turmeric 1 tbsp. ground cumin 3 cups vegetable stock salt and pepper In a large saucepan on medium heat fry onion and garlic in oil for 5 minutes, or until onion has softened. Add carrot and cauliflower and cook for 3 minutes. Add turmeric and cumin and cook for a further 2 minutes. Add stock and simmer for 10-15 minutes or until carrot and cauliflower are tender. Remove from heat and stir in the parsley, salt and pepper. Puree the coup in an electric blender or use and electric beater. Dinner: Peppered Steak 4 x 100g rump steaks 4 tbsp. crushed peppercorns 1 egg, beaten 1 tbsp. oil Dip each steak into beaten egg, and then cover by pressing on crushed peppercorns. Place the steak on a frying pan or barbeque with some oil to grease. Fry on high heat for 30 seconds each side, reduce heat and cook until steak is at desired tenderness. Serve with boiled vegetables and/or salad.
Day 13 Breakfast: Salmon and Zucchini Fritters 2 eggs 1 ½ cups almond meal 100g smoked salmon, thinly sliced 2 large zucchini, roughly grated, liquid squeezed out 1 tablespoon chopped dill salt and pepper to taste oil Combine eggs and almond meal in a bowl and whisk until smooth. Stir in the smoked salmon, zucchini, dill, salt and pepper. Place oil in a frying pan and heat over medium heat. Spoon 1 tablespoonful of the smoked salmon mixture into the pan, allowing room for spreading. Fry for 2-3 minutes each side until golden and cooked through. Drain the fritter on absorbent paper. Repeat with remaining smoked salmon mixture, adding oil to the pan between each batch as required. Serve with a simple green salad. Lunch: 24 hour salad (serves 6-8) ½ head iceberg lettuce, chopped 6 hard boiled eggs, sliced 1 cup green beans 500g bacon, crisp-cooked, drained mayonnaise or salad dressing salt and pepper In the bottom of a large salad bowl, place half the chopped lettuce and sprinkle with some salt and pepper. Layer the eggs on top of the lettuce (standing some eggs on the edge if desired), add additional salt and pepper to your taste. Place the beans on top of the eggs, followed by the remaining lettuce and bacon. Finally, spread the mayonnaise or salad dressing over the top, sealing to the edge or the bowl. Cover salad bowl and place in the fridge for 24 hours or overnight. Allowing the flavors time to blend is the secret to this salad. Toss before serving.
Lunch: Salad bar Spinach and spring mix Carrots, sliced Snow peas Chickpeas Hard boiled eggs, sliced Chicken, sliced Dressing: Balsamic Vinaigrette Dinner: Paleo BBQ Pulled Pork 1 Pork loin 1/4 Cup chicken broth 1/4 Cup raw honey 1/4 Cup tomato paste 2 Teaspoons smoked paprika 1 Teaspoon apple cider vinegar 1 Tablespoon Dijon mustard 2 Teaspoons salt and black pepper to taste Pour broth into bottom of Crockpot. Add pork loin. Mix honey, tomato paste, paprika, vinegar and mustard in a small bowl. Pour over pork loin and spread evenly. Cook on low for 8 hours. Shred cooked meat with 2 forks and season with salt and pepper. Day 14 Breakfast: Basic Egg Muffins 1 lb. ground pork breakfast sausage (pasture-raised, organic if possible) 1 dozen eggs ghee, coconut oil or other fat of choice salt and pepper to taste Preheat oven to 350 degrees F. Crumble and brown the pork sausage in a frying pan or cast iron skillet. In a medium/large bowl scramble one dozen large eggs and season with salt and pepper. Grease the cups of one muffin tin with oil. Place equal amounts of browned sausage in the bottoms of the muffin tins. Pour the scrambled eggs evenly on top of the sausage. The mixture will come almost to the top of the tin. Cook for 20 minutes. Remove from the oven and allow to cool for about 5 minutes. Use a knife to loosen the egg muffin from the sides of the pan. (They came out pretty cleanly for us.)
Lunch: Chicken Fajitas with Guacamole 3 cloves garlic, minced 1 tsp. cumin 1 tsp. oregano 1 tsp. chili powder 1 tsp. sea salt (optional) 1 lb. boneless, skinless chicken breasts, sliced into strips 1 Tbsp. coconut oil 1/2 red onion, sliced 2 red bell peppers, sliced juice of 1 lemon juice of 1 lime 2 heads butter lettuce, root removed, washed and dried (or you could use romaine) guacamole 1 small jar salsa (or substitute fresh chopped tomatoes, cilantro and garlic) In a medium bowl, combine garlic, cumin, oregano, chili powder, and sea salt (if desired). Toss chicken in mixture until fully coated and set aside. Heat a large sauté pan over medium-high heat. When pan is hot, add coconut oil. Sauté onion for 3 minutes. Add chicken and continue to cook until chicken is almost fully cooked (about 10-15 minutes), stirring often. Just before chicken is done, add red peppers, lemon and lime juice. Stir and cook for 3 more minutes. Serve over lettuce and top with guacamole and salsa. Dinner: Sweet and Smokey Chicken (Serve with a leafy green salad and a side of asparagus or broccoli) Makes: 4 Servings 4 bone-in, skin-on, organic chicken thighs 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon ground cumin 1 Tablespoon olive oil 1/4 teaspoon allspice 1/2 teaspoon onion powder 1 packet Stevia dash of salt and pepper Preheat oven to 425 degrees F. Rinse the chicken and pat dry. Place in a large Ziploc bag. In a small bowl combine the remaining ingredients. Add to the Ziploc bag and toss until the chicken is fully coated. Place the coated chicken thighs on a broiling pan. Bake for 40 minutes.
Day 15 Breakfast: Sausage stir fry 1 tsp. coconut oil 1/2 yellow onion, diced 1/2 lb. sausages (nitrate/nitrite free), sliced 4 cups of spinach or other greens Heat a skillet over medium heat, and add coconut oil when hot. Add diced onions and sauté until slightly translucent. Add sausage and cook until browned, tossing frequently. Add greens, reduce heat to medium-low, and cover. Serve when the greens are wilted and soft (about 5 minutes). Lunch: Tuna and Avocado Wraps Ingredients (serves 1) 1 (5 oz.) can of wild albacore tuna in water 1 scallion, thinly sliced 1/2 jalapeno, diced small 1/2 medium avocado 1/2 lime Kosher salt Freshly-ground black pepper 2 butter lettuce leaves Crack open a can of tuna, dump in a medium-sized bowl, and gently break up the meat with a fork. After you ve chopped the scallions and jalapeno toss them on the tuna. Mix in salt, pepper, and a spritz of lime. In a separate bowl, mash half an avocado with salt, pepper, and the rest of the lime juice. Scoop up the guacamole, add to the seasoned tuna and stir to combine. Divide the tuna salad onto the lettuce, wrap it up, and enjoy.
Dinner: Crock Pot Honey Sesame Chicken boneless, skinless chicken thighs or breasts - 3 pounds sea salt - to taste freshly ground black pepper - to taste yellow onion - 1 small, peeled and roughly chopped (1 cup) garlic cloves - 3 raw honey - 1/2 cup paleo ketchup - 1/3 cup coconut aminos - 1/2 cup toasted sesame oil - 2 Tbsp. crushed red pepper - 1/4 tsp. arrowroot powder (optional) - 1 Tbsp. Veggies rainbow chard - 1 large bunch, cut lengthwise into one-inch ribbons broccolette or broccoli - 2 cups, cut into bite-sized pieces red bell pepper - 1, cored and thinly sliced lengthwise coconut oil - 1 Tbsp. coconut aminos - 1 tsp. toasted sesame oil - 1/2 tsp. sea salt - to taste freshly ground black pepper - to taste Garnish sesame seeds - 1 tsp. green onions - 3-4, thinly sliced Place chicken in crock pot and season with salt and pepper. Place remaining ingredients, except for arrowroot powder, in the bowl of a food processor. Pulse several times until onion and garlic are diced and liquid ingredients are well combined. Pour over chicken. Cook on low for 3 hours or high for 2 hours. Transfer chicken to a cutting board and use two forks to shred into bite-sized pieces. Turn crock pot to high. Whisk arrowroot powder into cooking liquid and cook for about 5 minutes or until slightly thickened. Add chicken back into liquid and stir to combine. To make veggies, warm coconut oil in a large skillet over medium high heat. Add veggies and sauté until chard is wilted and pepper and broccoli is tender. Season with remaining ingredients, stirring to combine. To serve family style, transfer veggies to a large serving platter and top with chicken mixture. Sprinkle with sesame seeds and green onion.
Day 16 Breakfast: Steak and Eggs 1 good quality large steak (filet, sirloin, ribeye, ); 2-3 tbsp. of your favorite cooking fat (tallow, butter or ghee are excellent here); 2 free range eggs; Paprika to taste; Salt and pepper to taste; Note: Let stand your steak for about 40 minutes at room temperature for a perfectly cooked and juicy result. Heat a pan over medium-high heat and add 2 tbsp. of your chosen cooking fat. Season your steak with sea salt and freshly ground black pepper and add to the hot pan. Cook the steak to your likings. About 3 minutes of each side will usually give you a nice and medium rare steak. Remove the steak from the pan, set aside and lower the temperature to medium-low. Add the rest of the cooking fat. Crack open the eggs in the hot pan, cover, season to taste with some paprika, salt and pepper and cook until the whites are just set. Serve the steak with the eggs either on top or on the side and make sure to dip the juicy hot meat in the runny yolk for complete satisfaction. Lunch: Spinach Salad with Shrimp and Feta 1/4 cup plus 3 tablespoons extra-virgin olive oil 1 pound shrimp, peeled and deveined 1 shallot, finely chopped 2 tablespoons red wine vinegar 1 tablespoon spicy mustard 1 tablespoon honey Salt and pepper 8 ounces spinach 1/2 cup feta cheese In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes. In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper. Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
Dinner: Spaghetti Squash and Meatballs 2 pounds lean, organic, grass-fed ground beef 1 pound lean, sweet turkey sausage 4 celery stalks, diced 1 yellow onion, diced 3 carrots, diced 3 omega-3, eggs 1/2 cup almond meal 2 Tablespoons dried oregano 1 teaspoon garlic powder dash of salt and pepper Optional: handful of olives Sauce 14.5 oz. can diced tomatoes 1 can tomato paste splash of white wine 2 cups fresh basil, chopped 6 garlic cloves, chopped dash of salt and pepper Noodles 1 spaghetti squash Preheat oven to 375 degrees F. Wash spaghetti squash and poke all over with a knife. Place directly on the middle oven rack and bake for 1 hour. Remove from oven and allow to cool. Once cooled, slice in half and remove the seeds with a spoon. Scoop the spaghetti squash strands out with a fork to create the spaghetti like strands, set aside in a bowl. Throw all of the meatball ingredients into a large bowl and mix with your hands. Form into large, golf ball sized meatballs. Combine all of the sauce ingredients into a medium bowl and mix well. Cook with Crockpot: Place the meatballs in your slow cooker. Cover with the sauce and cook on low for 6-8 hours. OR Cook with stovetop: Place meatballs in a large pot. Cover with sauce and cook, covered, over low heat for 2-3 hours. Place a scoop of spaghetti squash noodles on each plate, top with meatballs and some sauce and then throw on a few olives.
Day 17 Breakfast: Banana, Mango and Brazil Nut Salad 2x bananas 1x large mango 6x brazil nuts Lunch: Raw Kale Avocado Salad 1 head kale, shredded (I prefer the taste of curly kale for this one) 1 cup tomato, chopped (fresh salsa is also delicious!) 1/2 avocado 1-2 tablespoons olive oil or hemp seed oil (go for less if you can) Juice from 1/2 lemon Celtic or Himalayan sea salt, to taste (1/4 1/2 t) 1/8 teaspoon cayenne (optional) For extra yummy add 1-2 sheets untoasted nori (snip up with scissors into little bits) Optional toppings: raisins, pine nuts, hemp seed nuts, sesame seeds In mixing bowl, toss all ingredients together. Mush everything together (with hands) to created marinated/wilted effect on kale. This makes it much tastier and easier to digest. Dinner: Spinach Salad with Steamed Vegetables & Grilled Chicken 3oz baby spinach 2 cups broccoli florets 2 cups green beans, cut in half 3/4 cup snow peas 2 eggs, hard boiled 1/4 cup crumbled goat cheese 1 grilled chicken breast, sliced balsamic vinaigrette Steam broccoli and green beans until bright green and fork tender, about 10 minutes. Split baby spinach between two different plates, slice hard boiled eggs and divide evenly among two plates. Top salads with steamed veggies, chicken, and goat cheese. Dress with balsamic vinaigrette.
Day 18 Breakfast: Fresh Strawberries and Bananas Lunch: Herb Chicken, Arugula and Mango Salad Herb marinade Juice from 1 lemon 1 teaspoon olive oil 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon crushed rosemary 1/2 teaspoon garlic powder 1/2 teaspoon sweet paprika 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1/4 teaspoon celery seeds 1/4 teaspoon dried parsley 1/8 teaspoon ground cumin Salad 1 lb. skinless, boneless, thin chicken breasts 1 bunch asparagus, ends trimmed and cut into 1 inch pieces 8 cups organic arugula 2 small organic mangoes, peeled and sliced 6 oz. crumbled goat cheese Combine the herb marinade ingredients in a small bowl. Place 1 Tablespoon of the marinade in a large Ziploc bag with the asparagus pieces, and the rest in another large Ziploc bag with the chicken breasts. Make sure the chicken and asparagus are fully coated with the marinade, and then place in the refrigerator for an hour. Heat a grill pan and another medium pan. Place the chicken breasts on the grill pan, and cook 4 minutes each side, until there is no longer any pink in the middle. Sauté the asparagus in the medium pan, stirring often while the chicken cooks. Remove both pans from heat. Once the chicken has cooled, slice each breast into even strips. In a large bowl combine the arugula, mango slices and crumbled goat cheese. Add the cooked asparagus and the chicken. Mix and serve.
Dinner: Fish with Tomato and Almond Sauce 4 white fish fillets 1 ½ cups diced tomatoes or one 400g can diced tomatoes 1 bunch parsley, chopped 1 lemon, peel finely grated 1 garlic clove, finely chopped 1 tsp. paprika ground 1 ½ tbsp. oil 50g slivered almonds Preheat oven to 350 degrees Fahrenheit. In a bowl mix together tomatoes, parsley, grated lemon rind, garlic, paprika, oil and almonds. Place fish in an oven proof dish and layer evenly with tomato mixture. Bake in oven for 20-30 minutes, or until fish cooked. Serve with vegetables or salad. Day 19 Breakfast: 3 Eggs (any style) and your choice of breakfast meat Lunch: Salad with animal protein and vegetables with Lemon-Balsamic Vinaigrette Dressing 3 tablespoon(s) fresh lemon juice 2 teaspoon(s) balsamic vinegar 1/2 teaspoon(s) salt 1/4 teaspoon(s) fresh-ground pepper 1 clove(s) garlic, crushed 1/2 cup(s) extra-virgin olive oil Make the dressing: Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream. Remove the garlic and serve or store refrigerated for up to 1 week. Dinner: Meat filled eggplant 170g lean mince meat ½ cup onion, diced 3 garlic cloves, finely chopped 1 tbsp. tomato paste 400g can diced tomatoes or 2 cups diced tomatoes herbs- sage, mixed Italian herbs, thyme, basil, cumin ground (small amount), cinnamon (small amount) 2 eggplants, cut in half 1 cup lettuce
Preheat oven to 350 degrees Fahrenheit. Place eggplant halves in a baking dish and bake in the oven for 15-20 minutes or until soft. When the eggplant is cooked, cool slightly then scrape the flesh of the eggplant away from the skin with a fork and then mash the flesh. Leave eggplant shells intact for serving. Prepare the meat by frying the onion and garlic in a little oil in a heated pan until browned. Remove onion and garlic from the pan and fry the mincemeat, stirring so there are no lumps. When the meat is browned, return the onion and garlic to the pan along with herbs (to taste). Add tomato paste and cook for 2-3 minutes. Add the diced tomatoes, cover pan and simmer for 20-30 minutes. Stir through the mashed eggplant. To serve, place the meat into eggplant shells and serve with lettuce. Day 20 Breakfast: Crustless Quiche recipe 1 sweet onion, diced 2-3 large bell peppers, diced 1/4 cup of sun-dried tomatoes, diced 2 sweet potatoes, cubed 1 lb. of sausage 18 eggs 1 tsp. organic spice mix 1/2 tsp. ground pepper 3 Tbsp. olive oil Tomatillo salsa Avocado 1. Preheat the oven to 375 degrees (convection bake) or 400 degrees in a conventional oven 2. In a 13 x 9 metal pan, coat the bottom of the pan with olive oil, then add the potatoes, onions, peppers, 1/2 of the spice mix and pepper. Cook for 15 minutes in the oven then stir and cook for another 15 minutes. 3. Meanwhile, sauté the sausage in a frying pan. 4. Crack eggs into a bowl, add the remaining spices and beat with a whisk. 5. Add the sausage, sun -dried tomatoes and eggs to the pan. Cover with aluminum foil. Bake for an additional 30 minutes. Remove the aluminum foil, then bake uncovered for another 10 minutes. Serve with tomatillo salsa and avocado.
Lunch: Zucchini pasta 1 Tablespoon olive oil 6 cloves garlic, minced 1 yellow onion, chopped 1 fennel bulb, chopped 4 carrots, sliced 1 cup mushrooms, sliced 1/4 cup chopped olives 2 (14.5 oz.) cans diced tomatoes 1 (14.5 oz.) can tomato sauce 2 Tablespoons tomato paste 1/2 cup dry red wine (Cabernet works well) 2 Tablespoons Italian seasoning 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1/4 teaspoon sweet paprika 1 pound ground turkey 6 zucchinis 1/4 cup fresh Italian parsley, chopped 1. In a large skillet, place the olive oil over medium heat. Add the garlic, onions and fennel. Cook for 5 minutes, until soft. Add the carrots, cover and cook for another 5 minutes. Remove from heat. 2. Coat the inside of your slow cooker with olive oil. Add the cooked veggies, mushrooms, olives, tomatoes, tomato sauce, tomato paste, wine and the seasonings. Mix well. 3. Add the turkey on top of the veggie mixture, breaking it into chunks. Lightly press the turkey down into the sauce, but be careful not to break up the chunks. 4. Cook on low heat for 7 hours. 5. Wash the zucchini, use a vegetable peeler to create long, flat noodles. Stop when you get to the seedy middle part of the zucchini. Plate the zucchini noodles and top with warm turkey spaghetti sauce. Sprinkle with chopped parsley.
Dinner: Paleo Pizza 1 cup almond flour 3 Tbsp. almond butter 2 eggs, beaten 1/2 tsp. sea salt 3 tsp. olive oil, divided 1/2 cup yellow onion, diced 4 mushrooms, sliced 1 large Italian sausage, cut in 1/2" slices 2 cloves garlic, minced 1 red pepper, diced 1/2 cup marinara or tomato sauce, with no sugar added 1/2 tsp. dried oregano 1/2 tsp. fennel seed 1/2 cup cherry or grape tomatoes, sliced in half Preheat the oven to 350. Mix almond flour, almond butter, eggs and sea salt in a small bowl. Cover a baking sheet with 2 tsp. olive oil, then spread the mixture over it, making a 1/4" thick crust. Bake for 10 minutes. Meanwhile, add the remaining olive oil, onions, mushrooms, and sliced sausage to a large skillet over medium-high heat until the sausage is browned and the onions are slightly translucent. Remove from skillet and set aside. Add garlic and red pepper to the skillet. Sauté the vegetables for a few minutes, or until slightly tender. Note: do not cook the vegetables entirely in the skillet or they will be too soft when cooked on the pizza. Remove the crust from the oven and cover with marinara sauce. Add the sausage and sautéed vegetables. Sprinkle with oregano and fennel seed, then bake for 20-30 minutes. Remove from oven when fully cooked and top with sliced tomatoes. Carefully lift the slices out of the pan as the dough will still be soft. Day 21 Breakfast: Green Smoothie 3 cups Spinach or Kale, 1/3 cup berries 1/3 banana 1 scoop vanilla protein powder water and ice to taste
Lunch: Avocado Salad 1 whole ripe avocado, cut in half 2 bacon rashers, meat only 1 whole egg (hard boiled and diced) 2 spring onions, finely chopped 1 tsp. mustard (or mustard seeds) tbsp. mayonnaise 2 cups lettuce Dice bacon and fry in pan on medium/high heat until cooked. Scoop out avocado flesh from the shell and in a bowl mash flesh with a fork until smooth; save the shells. Add spring, onions, mustard and bacon then stir together until well combined. Lightly fold in the diced eggs. To serve spoon avocado mixture between the two half avocado shells and serve with lettuce. Dinner: Baked Salmon with Pistachio Salsa Fish 4 salmon fillets 2 tbsp. olive oil 1 bunch dill 1 orange, juiced sea salt Salsa 1 bunch flat leaf parsley, finely chopped 1 tbsp. small capers ½ cup pistachio kernels ¼ cup shallots, finely sliced 1 tbsp. olive oil Pumpkin 4 cups pumpkin, chopped 3 tbsp. olive oil Preheat oven to 350 degree Fahrenheit. Rinse the salmon under cold running water and pat dry with a paper towel. Rub sea salt onto the fish. Wrap fish in aluminum foil to form a tight package. Bake fish in oven for 20-30 minutes or until cooked through. In an ovenproof dish, combine pumpkin and olive oil and bake in the oven at the same time as the fish. Cook for 20-30 minutes or until soft and golden. To make the salsa, combine parsley, capers, pistachios, shallots and olive oil and mix well. Serve fish with the salsa.
Day 22 Breakfast: 3 egg spinach omelet (add any veggies you like) In a sauté pan start cooking egg whites. When they begin to bubble add remaining ingredients. Fold over eggs. Lunch: Turkey Stuffed Bell Peppers Ingredients 1 pound ground turkey 1/2 head cauliflower 1 tablespoon olive oil 6 green bell peppers 2-8 ounce cans tomato paste 1 teaspoon dried basil 1/4 teaspoon garlic powder 1 teaspoon Italian seasoning salt and pepper, to taste Directions Preheat oven to 350 degrees F. Pulse cauliflower in blender or food processor until resembles rice. In medium skillet, heat olive oil. Add cauliflower and cook for 5 minutes, stirring occasionally. Remove and set aside. Heat skillet and brown turkey. Cook until evenly browned. Remove and discard the tops of the bell peppers including the seeds, and membranes. Arrange peppers in a baking dish with the hollowed sides facing upward. (You might have to slightly slice the bottoms to get them to stand up straight). In a bowl, mix the beef, cauliflower, ½ of the tomato sauce, garlic powder, basil, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. Serve immediately. Dinner: Chicken with Macadamia Topping 2 chicken breasts, each cut into 3 pieces 2 tbsp. oil Macadamia Topping 1/3 cup diced red onion 1 garlic clove, finely chopped 1 tbsp. oil Big pinch of salt ½ cup macadamia nuts 4 tbsp. chopped chives
To make the macadamia topping, on medium heat separately fry onion and garlic in oil and salt until browned and tender. Remove onion and garlic from pan, leaving oil in pan. Place pan back on heat and add macadamia nuts, stirring constantly until lightly browned. Remove from heat and cool slightly. Using an electric blender, combine onion and garlic and macadamia nuts and pulse until a crunchy texture has formed. Place mixture in a bowl and mix in chopped chives. Fry chicken with oil in pan on high heat. Cook for 6-10 minutes or until browned and cooked through; turn chicken over occasionally to cook both sides. To serve, place chicken on a plate and top with the macadamia mixture. Accompany with salad and/or vegetables. Day 23 Breakfast: Brussels Sprout Bake 10-12 Brussels sprouts, whole 1 tbsp. oil 5 pieces of bacon, diced 1 onion, diced 4 whole eggs ½ cup water Salt and pepper 16 cashew nuts Preheat oven to 350 degrees Fahrenheit. In a pan heat oil and fry onion until slightly cooked, add bacon and continue frying until bacon is browned. Meanwhile, boil the Brussels sprouts in a pan with water until just tender. In a mixing bowl, beat the eggs, water, salt and pepper well. In an ovenproof dish, mix the Brussels sprouts, onion, bacon mixture and cashews before evenly pouring over the beaten egg mixture. Bake in the oven for 15-20 minutes or until eggs are set. Lunch: Hamburger Patty and Broccoli 1 pound of ground beef, grass fed preferred but not necessary (though, if you don t get grass fed, be sure to get the leanest meat possible) 1 egg, pastured preferred but not necessary Sea salt, to taste Some pieces of romaine lettuce, for the bun Tomatoes, onions, mushrooms whatever you want for toppings
Pre-heat the grill at a medium-high setting. Put the ground beef in a large bowl, crack the egg and put on the meat, and then add however much sea salt you d like. With your hands, mix all of the ingredients together for about 30 to 60 seconds. Make sure the egg is completely mixed in with the meat. Scoop out a small handful of meat, and shape into a patty. For a pound of meat, you should get about five decent sized burgers. Put the burgers on the grill until the center gets to your desired temperature. For my taste, I cook the burgers about five minutes on each side. You can use lettuce for the bum or just eat the patty, whatever you prefer. Dinner: Coconut crusted chicken strips recipe 2 boneless, skinless chicken breasts; 1/2 cup (or less) coconut flour; 2 eggs; A splash of full-fat coconut milk; 1 cup (more or less) shredded coconut; Sea salt and freshly cracked black pepper to taste; Preheat your oven to 400 F. Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are about 3/4 to 1 in width. You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut. Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through. Serve with some paleo ketchup or a homemade plum or chili sauce and enjoy!
Day 24 Breakfast: Spanish Omelette 1 tbsp. oil 1 red onion, sliced 4 garlic cloves, finely chopped 1 cup carrot, diced 1 ½ cup parsnip, diced 1 ½ cups pumpkin, diced 1 whole red pepper, de-seeded and diced 1 cup zucchini, diced 8 eggs ½ cup water Pinch of sage Pinch of mixed herbs Salt and pepper Handful fresh parsley, chopped Preheat oven to 350 degrees Fahrenheit. Lightly fry the onion and garlic until just tender. Add carrot, parsnip and pumpkin and enough water to cover the bottom of the pan and not boil dry. Cover and steam vegetables, stirring occasionally until nearly cooked. Add pepper and zucchini and continue cooking until all vegetables are tender. In a mixing bowl beat together eggs, water, herbs, salt and pepper. Place vegetables in an ovenproof dish, pour over beaten egg mixture and sprinkle with parsley. Bake in the oven for 15-20 minute or until eggs are set. Lunch: Thai Chicken Wraps 1 lb. boneless, skinless chicken breasts 12 Bibb or Romaine lettuce leaves 4 Napa cabbage leaves, thinly chopped 1 cup raw broccoli, finely chopped 1 large carrot, shredded 3 green onions, thinly sliced; cilantro Thai Sauce 1/4 cup almond butter 1/4 cup water 2 Tbsp. coconut aminos (taste like soy sauce) 2 Tbsp. lime juice (or the juice of 1 lime) 2 cloves garlic, minced Grill chicken breasts and dice into 1/2" cubes. Wash lettuce leaves and spread out on a plate (reserve half the leaves for leftovers). Fill with chicken, broccoli, napa cabbage, carrots, green onions and cilantro. Drizzle with Thai Sauce. Reserve leftover filling mixture for lunch the next day, but wait to fill lettuce leaves until serving.
Dinner: Indian Mince Curry 500g minced meat 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp. oil 4 cups cabbage, finely sliced 2 cups eggplant, peeled and diced 400g can diced tomatoes or 2 cups diced tomatoes 4 tbsp. Biryani curry paste (cilantro, garlic, ginger, oil, cardamoms, cloves, nutmeg, tomatoes, curry leaves, salt) In a pan on medium heat fry chopped onion and garlic in oil until golden brown. Remove onion and garlic from the pan, increase heat, and add minced meat and fry, stirring so there are no lumps. When the meat is browned, reduce heat, return the onion and garlic to the pan along with the cabbage, eggplant and curry paste. Stir well and cook for 5 minutes. Add diced tomatoes, cover pan, and simmer for 30-40 minutes or until vegetables are tender. Day 25 Breakfast: Egg and Bacon Pizza Pizza bread 4 tbsp. oil 1 tsp. honey 3 eggs 1 cup almond meal ¾ cup arrowroot Handful of arugula leaves Pizza topping 2 tbsp. tomato paste Italian herbs 4 rashers bacon 1 tsp. oil 4 eggs 4 tomatoes, sliced Preheat oven to 350 degrees Fahrenheit. Pizza bread- combine all bread ingredients well. Divide dough into four and roll out four circles no thicker than 1 cm. place dough onto a baking tray lined with baking paper. Place tray in oven and bake for 10-15 minutes, or until pizza bases are browned and cooked. Remove from oven. Spread tomato paste over pizza bases and sprinkle with some Italian herbs, return to oven for a further 1-2 minutes to heat. In a frying pan heat oil and fry bacon until lightly browned, remove from pan. Add eggs to pan and fry. Place bacon onto the pizza bases followed by the eggs and sliced tomatoes. Serve with arugula.