Day 5

Day

Breakfast

Lunch

Dinner

5 Fri

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

Salmon with pesto, banola, green salad

Rice flat bread and spicy peas

Pantry Check: eggs, celery, grapefruit, can of salmon, mixed greens, peas, almonds, spinach, basil, olive oil, garlic cloves, sun dried tomatoes, red pepper flakes, dijon mustard, coconut oil.

Salmon with Pesto
1 can pink salmon

1 cup fresh basil

1 cup spinach

1/2 cup raw almonds or pine nuts

3/4 cup olive oil

3 cloves garlic

½ tsp real salt

¼ tsp pepper

1 TBSP sun dried tomatoes

Drain Salmon and set aside. Place pesto ingredients in a blender and blend to a paste, scraping down sides if necessary.  Stir salmon and half of pesto together, serve over mixed greens.

8-Spicy Peas

2 cups frozen peas

1 small onion

½ TBSP Dijon mustard

½ tsp red chili powder OR 1 tsp red pepper flakes

Salt to taste

2 TBSP oil

In medium skillet, combine oil, chili powder or red pepper flakes, and onions and saute until onions are clear. Add peas, mustard, and salt and heat though. Serve with Indian Rice Flat Bread.

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.