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.
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