Day 1

Breakfast	Lunch	Dinner
2 boiled eggs, celery stick with almond butter, half grapefruit	Tuna cakes, roasted walnut salad	Apple Walnut bake

Pantry/Fridge check: eggs, grapefruit, celery, almond butter, 1 head lettuce, goat cheese, walnuts, blueberries, walnut or olive oil, balsamic vinegar, mustard, tuna fish, carrots, lemons, coconut oil, cinnamon, almond flour or almonds, rice flour, apples, ground flax seed, salt and pepper.

Boiled Eggs

Set desired amount of eggs in a saucepan and fill with cold water until eggs are completely submerged by 1 inch of water. Set on medium heat for 10 minutes, then set heat to high. When water comes to a boil, set timer for 10 minutes. After timer is up immediately remove eggs from heat and submerge in ice cold water.

Roasted Walnut Salad

For the salad:

1 head salad greens

4 TBSP crumbled goat cheese

1/2 cup roasted unsalted walnuts, chopped

Handful blueberries

For the dressing:

2 TBSP walnut oil (or olive oil)

1 TBSP balsamic vinegar

1 Tsp prepared mustard

Salt and pepper to taste

Chop walnuts and lay them in single file on greased baking sheet, salting if desired. Bake at 375 for ten minutes. When walnuts are roasted, arrange salad ingredients in a salad bowl. Whisk together dressing ingredients and toss over salad.

Tuna Cakes

2  7oz cans white tuna

1 cup shredded carrots (holds together better if you juice 5 carrots and use the fibrous pulp)

2 eggs

½  tsp salt and pepper

Onion powder to taste

4 TBSP or more Coconut oil

Mix all ingredients together except oil. Refrigerate 10 minutes. Heat large nonstick on medium heat and melt 2 TBSP oil. Use small ice cream scoop to place 4 ct ¼ cup portions of tuna mixture to skillet. Flatten into patties with back of spatula. Cook 6 minutes or until golden brown on both sides and no water presses out. Remove the 4 patties. Add another 2 TBSP oil to skillet and repeat. Yields 8. Serve with lemon wedges. 

Apple Walnut Bake

1 cup rice flour

1 cup almond flour (or almond pulsed to a fine crumble in a blender)

1/2 cup ground flax seed 

1/2 cup coconut oil

1/4 cup honey

1/2 tsp salt

1 tsp cinnamon

3/4 cup walnuts

4 apples diced

1 lemon

Core and chop apples and put in 1 1/2 qt casserole dish, sprinkle juice of lemon and 1/2 tsp cinnamon over apples and stir to combine. Chop walnuts in a food processor. In small bowl, combine rice flour, almond flour, flax seed, and mash in coconut oil with a fork and mix together. Add salt, remaining cinnamon, maple syrup, and walnuts and stir until well combined. Press crumble over apples. Bake at 350 degrees for 40 minutes.