Day 8

Day

Breakfast

Lunch

Dinner

8 Mon

2 fried eggs over sweet potato hash and green smoothie

Shrimp pad thai and snap peas

Rice bread with tomato and herbs and apples with nut butter

Fridge/Pantry check: eggs, sweet potatoes, spinach, bananas, strawberries, oranges, granulated garlic, onion powder, brown rice, snow peas, shrimp, almond butter, coconut aminos, fresh garlic, ginger, sesame seeds, green onions, honey, rice vinegar, rice flour, maseca corn flour, yeast, salt and pepper

***I like to make a lot of sweet potato hash (double or triple the recipe) and put the remainder in the freezer so I can pull it out and warm it up each morning for a week. Then I just have to fry the eggs for breakfast prep!

Sweet Potato Hash

4 cups sweet potatoes

1 tsp onion powder    

½ tsp granulated garlic                                               

½ tsp salt                    

½ tsp pepper

¼ cup coconut oil                                                       

Grate sweet potatoes in food processor using the grater attachment. In a large skillet, heat the coconut oil over medium heat. Stir fry sweet potatoes and season with onion powder,  garlic, salt, and pepper, about 20 minutes or until potatoes are tender/crispy. Served with fried eggs.

Spinach smoothie

2 -3 cups spinach

1 orange

½ banana

3 strawberries

6-8 ice cubes

Shrimp pad thai

1 ½ cups brown rice

3 cups  water  

1 cup snow peas

4 dozen shrimp           

SAUCE: 1 cup almond butter                       

1 cup coconut aminos

1 tsp minced fresh garlic                    

½  tsp minced ginger

Red pepper flakes for a spicy version

GARNISH: 1 TBSP sesame seeds    

¼ cup sliced green onions      

Prepare rice: bring water to a boil and add rice, lowering heat and simmering covered on low heat for 45 minutes; then remove from heat, stir, and let sit for 15 more minutes. While rice cooks, place the shrimp in the steamer basket over the boiling water and cook for 5 minutes or until pink all the way through. Remove tails. In a small mixing bowl, whisk together the sauce ingredients. Place the rice, snow peas, sauce and shrimp in a large skillet over medium high heat, toss gently to combine and heat through. (For a spicy version, place a TBSP of coconut oil and 1 ½ tsp red pepper flakes in oil and sauté flakes 2 min before adding ingredients to skillet.) Garnish with sesame seeds and green onions.

Rice Bread

For Bread Machine:

Place 1 ¼ cup warm water, 2 TBSP oil, 1 ½ TBSP honey, 1 tsp rice vinegar, 2 beaten eggs, and 1 ½ tsp salt in bread pan. Pour 3 ½ cups brown rice flour and 2 TBSP Maseca Corn Flour on top of wet ingredients. Make a small well in flour and put 2 tsp yeast in well. Place in bread machine and set on quick rise or ultra fast setting, 1 ½ lb loaf size. While it kneads, look to make sure it’s not too wet and add rice flour as needed. Should be thicker than cake batter but not as thick as bread dough.

For oven: mix together all ingredients in electric mixer and pour in a greased loaf pan. Bake at 350 for 30 – 35 minutes.

Italian Seasoning Blend

1 TPSB Red Pepper Flakes                

1 tsp black pepper                  

TBSP Italian Seasoning (or 1 TBSP each basil, oregano, sage)                     

1 TBSP Parsley flakes                        

1 TBSP garlic powder            

½ TBSP salt

½ tsp lemon juice

Put all seasoning in a small ziplock bag and shake together. Add lemon juice and pinch to meld together. Store in refrigerator. Serve with olive oil.