Day 2

Day

Breakfast

Lunch

Dinner

2 Tue

2 boiled eggs, celery stick with almond butter, half grapefruit

Shrimp with lemon, snap peas/broccoli, banola, or left over tuna cakes

Squash pie

Pantry/Fridge check: eggs, grapefruit, celery, almond butter, frozen shrimp, lemons, snap peas and or broccoli, nuts, slivered almonds, seeds, bananas, vanilla powder, coconut oil, cinnamon, oranges, nutmeg, ginger, rice flour, pecans, canned pumpkin, acorn or winter squash, dates, salt and pepper.

Shrimp with Lemon
I like to buy ready to eat already cooked frozen shrimp for this meal. Just place frozen shrimp in a colander and rinse with hot water until they are defrosted enough to eat. Squeeze fresh lemon juice over and enjoy. Quick, easy, and satisfying!

Grain free banola 

2 cups whole or halved nuts of choice           

1 cup slivered almonds                      

½ cup seeds of choice

½ cup almond meal or almond flour                                      

2 green tipped bananas pureed                      

1 egg

2 tsp vanilla powder                           

2 tsp cinnamon                       

½ tsp nutmeg             

¼ tsp salt          

Preheat oven to 350. In a food processor, pulse the whole or halved nuts until they’re partially ground and partially still in small chunks. Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, and almond meal. Place the bananas, egg, vanilla, cinnamon, nutmeg, and salt in the food processor and process about 20 seconds or until all ingredients are pureed. Pour the banana mixture into the nut mixture and stir until the nuts are well coated. Pour the mixture onto parchment paper lined baking sheet. Bake in oven for 30-35 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up large pieces. This allows it to dry out and lightly brown on all sides. Remove from the oven and let cool uncovered. Store in fridge for up to 1 week.

Squash Pie

2 acorn or ¼ winter squash (apx 3 cups of preferred squash)

1 cup almond butter

½ cup fresh squeezed orange or tangerine juice
1 tsp vanilla powder

2 tsp Cinnamon
1 tsp pumpkin pie spice

1 tsp Nutmeg

Pie crust: 1 cup almond flour, 1 cup pecans, 1/2 cup coconut oil, 8 dates, salt

Optional Topping:1 TBSP coconut oil, 1 TBSP almond butter, zest from orange

Cut acorn squash in half, remove seeds, and salt generously both sides; bake on a greased cookie sheet at 350 degrees, skin up, until its soft (about 45 minutes). Meanwhile, make the crust. Put  pecans and dates and salt in food processor and make a nice crumble. Mix with almond flour and  coconut oil and press into a pie pan (I use a large glass pie pan, for the small tin pie pans half the recipe).  When squash is cooked and cool enough to handle, scoop flesh out of skins into bowl. Add vanilla, cinnamon, nutmeg, pumpkin pie spice, almond butter, and juice of orange. Mix with and electric beater until well blended. Place squash mixture in pie crust. Chill and serve cold. If using topping, heat topping ingredients in a small saucepan, stirring constantly to prevent burning, pour over pie when ready to serve.