Day 10

Day

Breakfast

Lunch

Dinner

10 Wed

2 fried eggs over sweet potato hash and green smoothie

Salmon Burritos and green salad

Curried potatoes

Pantry/Fridge Check: eggs, sweet potatoes, spinach, bananas, strawberries, oranges, salmon fillets or canned salmon, Maseca corn flour, dried chili pods, onions, vinegar, 28 oz can whole tomatoes, avocados, salad greens, gold potatoes, curry powder, cayenne pepper, chickpeas,  cilantro, jalapeno, coconut oil, salt and pepper, limes, olive oil, salt and pepper

Salmon Burritos

2 lbs salmon fillets

Burrito sauce (See recipe below)

Corn tortillas (see recipe below)

Prepare and burrito sauce and corn tortillas first.  Broil salmon in oven on low for 12-15 minutes or until flaky. Shred into a bowl and add 1/2 cup burrito sauce and mix to combine. Place 1/4 cup of mixture in a corn tortilla and roll tight and place in 9X13 pan, when pan is full top with additional burrito sauce and bake at 350 for 20 minutes. Top with avocados.

Burrito Sauce

2 New Mexico dried chili pods

1 Niegro dried chili pod

1 Pasilla Ancho dried chili pod

2 large onions

¼ cup vinegar

1-2 TBSP coconut oil

2 14 oz cans stewed whole tomatoes, or 1 28oz can whole tomatoes, undrained

1 tsp salt

Remove stems and seeds from dried chili pods and pulse in a blender. In a large saucepan, sauté the onion and chili pods in the coconut oil until onions are translucent, add vinegar while sautéing. Puree onion mixture in blender with stewed tomatoes and broth, (you may or may not need chicken broth, only if you run out of tomato juice) and return to saucepan.    Add salt and simmer 1 - 2 hours semi covered.

Corn Tortillas

2 cups Maseca Masa flour (this is make by soaking dry corn in lime water and letting the outer shell of corn sluff off, separating it out, and allowing the inside meat of corn to dry again and grind into a flour.)

1 tsp salt

1 tsp oil

1 ¼ cup or more of hot water

Combine flour, salt, oil and water in a small mixing bowl. Mix with your hands until you get a pie dough consistency, adding water or flour to get it just right, not sticky but the dough holds together. Cover dough with a wet paper towel to keep moist while making the tortillas. Spread piece of saran wrap on counter and place a golf ball sized dough ball on wrap, cover with a second square of saran wrap, and press dough down with a glass pie dish or flat sauce pan (or use a tortilla press if you have one). Press as thick or thin as you want, you may have to flatten a few times. Immediately cook tortilla in a skillet over medium heat, turning when the edges begin to lift. Wrap in a cloth and keep warm in a tortilla warmer or covered pot. Yields 15.

Curried Potatoes

1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 tablespoons oil
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 15 -ounce can chickpeas, optional
2 onions
1/4 cup chopped fresh cilantro, plus leaves for topping
2 tablespoons fresh lime juice
1 jalapeno pepper, thinly sliced (optional)

Slice the onions and sauté them in oil until tender, set aside. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes. Melt the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 2 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds. Add the chickpeas,  half of the sauted onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt. chopped cilantro, lime juice. Divide the potato-chickpea mixture among bowls. Top with the onions, the sliced jalapeno and cilantro leaves.