Day 9

Day

Breakfast

Lunch

Dinner

9 Tues

2 fried eggs over sweet potato hash and green smoothie

Fish tacos and cabbage with basic 4 guacamole

Nutty Baked apples and golden herb sweet potatoes

 

Pantry/Fridge Check: eggs, sweet potatoes, spinach, bananas, strawberries, oranges, tilapia fillets or canned salmon, lettuce, cilantro, cumin, chili powder, garlic powder, onion powder, coconut oil, salt and pepper, limes, avocados, shallots, jalapenos, golden beets, almond butter, cinnamon, olive oil, salt and pepper

Fish Tacos with Cabbage

1-2 lb salmon or tilapia fillets, or 4 cans salmon

1-2 TBSP coconut oil      

½ bunch cilantro

1 tsp cumin

1 tsp chili powder

1 tsp salt

1 tsp onion powder

½ tsp garlic

½ tsp pepper

Juice of 2 limes

¼ head cabbage, sliced thin

Melt oil in a skillet and add fish, breaking apart as it cooks, adding the spices and stirring together to meld flavors. Add ½ the cilantro and let it cook into fish, use the rest as topping. Add cabbage and cook about 2 minutes or until wilted. Squeeze lime into fish when it’s about done. Taste and add more seasonings as desired.

Basic 4 guacamole     

3 avocados                 

Juice of 2 limes                      

1 medium shallot, minced                  

¼- ½ cup chopped fresh cilantro leaves

Salt and pepper to taste                                 

1 jalapeno pepper, deseeded

Slice each avocado in half lengthwise around the pit, remove the pit, then scoop the flesh into a food processor. Squeeze in the lime juice, add the shallot, cilantro, jalapeno, salt, and pepper and pulse until well combined. Serve chilled or at room temp.

Golden beets with crispy herbs 

3-4 medium golden beets                   

3 TBSP coconut oil or bacon fat                    

¼ tsp salt

¼ tsp pepper                                       

2 sprigs fresh rosemary or fresh sage leaves

Preheat oven to 425 degrees. Slice the tops off of the beets and peel off the outer skins. Slice the beets in half length wise, then into ¼ inch half moons. Toss the beets with oil and season with salt and pepper. Roast in a single layer on a rimmed baking sheet for 20 minutes, then flip each piece and roast for an additional 10 min or until the beets are forked tender. While the beets roast, melt the remaining 2 tablespoons oil in a small skillet over medium heat. When the fat is hot, place the herbs in the pan and allow them to crisp for about 30 seconds then serve them over the beets.

Nutty baked apples

4-5 green apples

1 cup almond butter or coarsely ground nuts of your choice

1 tsp ground cinnamon

Salt

¼ cup olive oil

Slice roughly ¼ inch off the top of each apple. Core the apples, leaving about ¾ inch of the bottom of the apple intact. Place the apples in a 9 X 13 inch baking dish. In a small bowl, combine the ground nuts, cinnamon, salt and oil, and mix until the nuts are evenly coated. Stuff each of the apples with the nut mixture then bake at 375 until the skins of the apples just break open and the apples appear completely soft and slightly golden brown, apx 40 min.