Day 4

Day

Breakfast

Lunch

Dinner

4 Thu

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

Tuna fish with healthy homemade mayo, on Indian flat bread, green veggie

Non sweet pumpkin cake, fruit salad

Pantry/Fridge Check: eggs, celery, almond butter, grapefruit, lemons, dijon mustard, coconut oil, olive oil, brown rice flour, salt, baking powder, cinnamon, nutmeg, ginger, vanilla, pumpkin, bananas, fruit for fruit salad

Healthy Homemade Mayonnaise  

2 egg yolks                 

1 Tbsp fresh lemon juice                    

1 tsp Dijon mustard

½ cup coconut oil       

¼ cup olive oil                        

*if using a regular sized blender, double the recipe to make bending easier

In a medium sized mixing bowl, whisk together the egg yolks, lemon juice, and mustard until blended and bright yellow, about 30 seconds. Begin adding ¼ cup of the coconut oil to the yolk mixture a few drops at a time, whisking constantly. Gradually add the remaining oils in a slow tin stream whisking constantly, until the mayonnaise is thick and lighter in color. Store in refrigerator for up to 1 week.

Indian Flat Bread

1 cup rice flour

2 TBSP oil

½ tsp salt

2 cups water

Bring salt, oil, and water to a rapid boil. Add rice flour while stirring and remove from heat. Continue stirring until no lumps appear. Allow to sit and cool to room temperature. Knead with hands to form a dough. In skillet over medium high heat, dollop ¼ cup rice dough on pan, cover your hand with a glove and a greased gallon ziplock bag then press dough to flatten. Dough will be sticky! This may take a few tries to get the hang of it.  Cook 5 – 6 minutes before attempting to flip. Cook both sides. Serve with whatever filling you love. (Make enough for tomorrows spicy peas!)

 

Non-sweet Pumpkin Cake

1 ¾ cups whole grain flour (try a mix of oat and brown rice flour ground yourself)

3 tsp baking powder

¾ tsp salt

1 TBSP cinnamon

½ TBSP nutmeg

1 tsp ginger

1 tsp vanilla

2 beaten eggs

½ cup coconut oil

1 cup canned pumpkin

1/3 cup water mixed with 1 banana in blender

Frosting: cashew butter or almond butter

 Preheat oven to 350. Stir together flour, baking powder, salt, and spices. In a separate bowl, mix eggs and oil. Add pumpkin, banana mixture to egg mixture and stir together. Add dry ingredients and stir well. Pour into grease 8 inch square pan and bake 30 minutes or until toothpick comes out clean.

Fruit Salad
Chop up desired amount of 4 or more different fruits and sprinkle juice of 1 lemon over. Stir to combine.