Day 11

Day

Breakfast

Lunch

Dinner

11 Thur

2 fried eggs over sweet potato hash and green smoothie

Quick salmon and mushrooms with broccoli

Carrot spice muffins

Pantry Fridge Check: eggs, sweet potatoes, spinach and fruit, salmon, mushrooms, broccoli, garlic cloves, shallots, ginger, sesame oil, cilantro, carrots, pumpkin, coconut oil, vanilla, bananas, rice flour or corn flour, baking soda, pumpkin pie spice, salt

Quick Salmon and Mushrooms

4 TBSP olive oil

3 garlic cloves crushed

3 shallots, finely sliced

1 tsp ginger, dried or fresh

4 - 5 skinless salmon fillets

1 TBSP sesame oil

2 cups sliced fresh mushrooms

1/2 cup cilantro chopped

Heat 2 TBSP of the olive oil and the sesame oil in frying pan over medium heat. Add the mushrooms and cook for 3 -5 minutes stirring constantly. Set aside. In same pan heat the remaining olive oil and add the garlic, shallots, and ginger. Cook until it sizzles (about 1 minute)  then add the salmon fillets and cook through. Drizzle the mushrooms over the salmon and garnish with cilantro.

Steamed Broccoli
Cut flourets off stem of broccoli and place in steamer basket over 1 inch of water in a large saucepan. Steam 10 minutes or until bright green and tender. 

Carrot Pumpkin Spice Muffins   

6 eggs beaten 

¼ cup canned pumpkin          

½ cup coconut oil melted

1 tsp vanilla    

1 green tipped banana, mashed          

½ cup brown rice flour or corn flour              

salt to taste

¼ tsp baking soda      

1 TBSP pumpkin pie spice     

3 cups grated carrots

Preheat oven to 350. In a large mixing bowl, whisk together the eggs, pumpkin, ghee, vanilla, and banana. Sift in the coconut flour, salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the carrots. Prepare 12 cups of a muffin tin with parchment paper muffin cup liners. Scoop ¼ cup of the batter into each muffin cup. Bake for 35 to 40 minutes or until muffins are golden brown.