Day 7

Day

Breakfast

Lunch

Dinner

7 Sun

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

Lemon tilapia, broiled asparagus

Roasted cauliflower soup

Fridge/Pantry check: eggs, celery, grapefruit, almond butter, tilapia, asparagus, lemon, sliced almonds, thyme sprigs, onion powder, coconut oil, cauliflower, vegetable broth, onions, carrots, salt and pepper

Lemon Tilapia

2 TBSP coconut oil                

2 pounds tilapia or other delicate white fish fillets                

salt and pepper

1 lemon halved                                   

¼ cup sliced almonds                         

3-5 fresh thyme sprigs

Place the oven rack in top position and preheat the broiler to high. Brush a rimmed baking sheet generously with the coconut oil or butter, then place the fish in the pan and brush the tops of the fish as well. Liberally season both sides of the fish with salt and pepper. Squeeze the juice of half of the lemon over the fish, then sprinkle the sliced almonds evenly on top. Thinly slice the other half of the lemon, then cut the slices in half into half moons and arrange them on top of the almonds. Place the thyme sprigs on top of fish and place pan in oven. Broil 8 to 10 minutes, until fish is opaque all the way through.

Broiled Asparagus

2 bunches asparagus

Salt and pepper

Onion powder

Lemon juice

Oil for greasing pan

Wash asparagus and remove ends. Place in a single layer on large generously greased baking sheet. Sprinkle lemon juice on first and gently stir to coat all pieces in lemon.  Then sprinkle with onion powder, salt, pepper. Broil ten minutes on low or until asparagus is fork tender.

Roasted Cauliflower soup  

1 medium head cauliflower

3 TBSP coconut oil                

salt and pepper to taste                      

3 cups vegetable broth

½ cup diced onion                             

½ cup diced carrot                 

1 tsp herb of choice (I used fresh garlic)

Preheat oven to 375. Chop the cauliflower in to 2 inch pieces. Place in large roasting pan. Melt 2 TBSP coconut oil and drizzle it over cauliflower. Toss to evenly coat and season liberally with salt and pepper. Roast for 40 minutes or until edges brown. Meanwhile melt remaining oil in soup pot and sauté the onion, carrot and herb until onions are translucent. Add broth, simmer ten minutes. Place some roasted cauliflower plus 1 cup broth in a blender, blending on high until you get a creamy texture. Repeat until broth and cauliflower are all blended. Add blended soup back to pot and stir to combine.