Day 6

Day

Breakfast

Lunch

Dinner

6 Sat

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

Clam and potato chowder

Coconut Frosties or Oatless Oatmeal

Fridge/Pantry check: eggs, celery, grapefruit, almond butter, potatoes, onion, celery, clams, apple cider vinegar, maseca corn flour, coconut milk, onion powder, walnuts, almonds, ground flaxseed, banana, fresh berries, salt and pepper

Clam Potato Chowder

1 large potato

1 onion

2 celery stalks

28 oz  clams and clam juice

½ cup water

1 TBSP apple cider vinegar

½ cup coconut oil

½ cup maseca corn flour

1 quart coconut milk

Salt & pepper & onion powder

Mince/chop onion, potato, and celery in food processor. Put in large skillet and cover with clam broth and water and vinegar. Simmer for 20 minutes covered, stirring occasionally, until potatoes are tender. Meanwhile melt oil in large heavy saucepan and whisk in flour. Whisk milk with flour/oil and stir/cook over medium heat until thickens slightly and is hot. Add potato mixture and heat together but do not boil. Lower heat to low and add clams, salt and pepper and onion powder (do not overcook clams or they will get tough). Taste and season until you like it.

Oatless Oatmeal

1/4 cup raw unsalted walnuts

1/4 cup raw unsalted almonds

2 TBSP ground flaxseed

1 tsp ground allspice

3 eggs

1/4 cup coconut milk

1/2 banana, mashed

1 TBSP almond butter

1 handful fresh berries

Combine the walnuts, almonds, flaxseed, and allspice in a food processor and blend to a coarse grain but not a powder. Set aside. Whisk together eggs and milk until thick like a custard. Blend the mashed banana and almond butter together and add it to the custard, mixing well. Stir in the coarse nut mixture. Warm the mixture in a saucepan over low heat, stirring frequently until the batter reaches the desired consistency. Top with berries and more milk if desired. Serves apx 2.

Coconut Frosties

2 cups raw macadamia nuts

2 cups coconut meat from a Thai coconut

1 cup coconut water

1 cup grade B maple syrup

¼ cup coconut butter or coconut oil

2 ½ TBSP pure vanilla bean powder

½ tsp Real salt

Process in high speed blender until smooth. Chill thoroughly in refrigerator and then process in an ice cream maker, or freeze and mix every 30 minutes until frozen.  Add 8 drops of peppermint essential oil and ¼ cup cacao for a mint chocolate version.