Day 13

Day

Breakfast

Lunch

Dinner

13 Sat

2 fried eggs over sweet potato hash and green smoothie

Tuna cakes with lemon and green beans

Ratatouille

 
Pantry/Fridge check: eggs, sweet potatoes, spinach, fruit, tuna fish, lemon, carrots, onion powder, coconut oil, green beans, tomatoes, olive oil, garlic cloves, basil, onion, tomato paste, zucchini, yellow squash, red pepper, salt and pepper, thyme.

Tuna Cakes

2  7oz cans white tuna

1 cup shredded carrots (holds together better if you juice 5 carrots and use the fiberous 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.

Green Beans & Tomatoes

2 pounds fresh green beans                            

5 Roma tomatoes

2-4 TBSP olive oil                                          

1 large or 2 small cloves garlic

Salt and black and red pepper                                   

1 tsp dried basil or ¼ cup fresh basil

1 onion thinly sliced into rounds                               

Juice of 2 small lemons or one large

Wash and de-tail beans, and break into halves. Trim stems off tomatoes and chop them in a food processor or chop finely by hand. Heat oil in deep skillet and mince garlic, and sauté in oil until brown. Add salt pepper and tomatoes and let simmer a few minutes. Then add herbs and green beans. Add thinly sliced onions. Stir everything together and cover, simmer on medium heat stirring a few times so beans don’t stick. Cook until beans are nicely soft but not falling apart. Add lemon juice, stir and check for seasoning, add more salt and peppers if desired.

Ratatouille

1 (6 ounce) can tomato paste

1 TBSP onion powder

1 TBSP minced garlic

1 tablespoon olive oil

1/4 cup water

salt and ground black pepper to taste

1 small sweet potato, trimmed and very thinly sliced

2 zucchini, trimmed and very thinly sliced

2 yellow squash, trimmed and very thinly sliced

1 red bell pepper, cored and very thinly sliced

3 tablespoons olive oil, or to taste

1 teaspoon fresh thyme leaves, or to taste

Preheat the oven to 375 degrees. Spread tomato paste into the bottom of a 10x10-inch baking dish. In large bowl, sprinkle vegetables with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. Arrange alternating slices of sweet potato, zucchini, yellow squash, red bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.