Day 12

Day

Breakfast

Lunch

Dinner

12 Fri

2 fried eggs over sweet potato hash and green smoothie

Lobster or crab bisque

Mashed cauliflower and apple crisp

Pantry check: eggs, sweet potatoes, spinach and fruit, mushrooms, onion, celery, carrot, vegetable broth, cayenne pepper, coconut milk, vinegar, cooked lump lobster meat, cauliflower, coconut oil, olive oil, garlic or rosemary, salt and pepper, apples, lemon, cinnamon, pecans, almonds, almond flour, nutmeg, honey, vanilla

Lobster bisque

3 tablespoons olive oil

1/4 cup chopped fresh mushrooms

1/2 chopped onion

2 stalks chopped celery

2 chopped carrot

1 (14.5 ounce) can vegetable broth

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 1/2 cups coconut milk

1 TBSP apple cider vinegar

1/2 pound cooked lump lobster meat

Place the oil in a large saucepan over medium-low heat. Add the mushrooms,

onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the

broth, and season with salt and cayenne pepper. Bring to a boil, then simmer

for 10 minutes. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup

of the lobster meat. Cover, and process until smooth. Return to the saucepan, and

stir in the half-and-half, vinegar, and remaining lobster

Mashed cauliflower

1 large head cauliflower                     

2 tablespoons butter or coconut oil                

2 Tbsp olive oil

½ tsp fresh rosemary or other fresh herb of your choice (like garlic)            

salt and pepper to taste

Cut the cauliflower in to 3 inch pieces. Set up a pot with 1 inch of water and a steamer basket. Bring to a boil, covered, on high heat. Steam until it is fork tender, then place it in a food processor along with oil and herbs. Puree until smooth and creamy.

Apple Crisp

Topping:

½ cup raw almonds or walnuts or pecans

1 cup almond flour, divided

¼ cup coconut oil

¼ cup honey

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp sea salt

Filling:

4-5 apples cored and sliced or diced

2 Tbsp lemon juice

1 tsp vanilla

½ tsp cinnamon

Combine the nuts and ½ the almond flour in a food processor and blend until crumbly. In mixing bowl, combine the nut crumble, remaining flour, and all other topping ingredients and mix well. In medium casserole dish, stir the filling ingredients together until apples are well coated with lemon juice.  Press the topping over filling.  Chill for 30 minutes and serve. If using a 9X13 dish double the topping.