Day 18

Day

Breakfast

Lunch

Dinner

18 Thurs

2 egg marinara omelet and half grapefruit

Seared Tuna salad, Moo-less chocolate mousse

Clam dip and almond crackers

Pantry/fridge check: sweet potatoes, salt and pepper, eggs, green beans, lettuce, Kalamata olives, cherry tomatoes, red onion, tuna fillet, coconut oil, lemon juice, olive oil, can of clams, goat cheese, almond meal or flour, onion powder, garlic, chives, avocado, banana, coconut milk, cocoa powder, vanilla powder, cinnamon

Seared Tuna salad
2 medium sweet potatoes, peeled and dived
salt and pepper
2 large eggs
4 ounces green beans, trimmed
1 head romaine lettuce, chopped
1/2 cup pitted Kalamata olives
1 cup cherry tomatoes, halved
1/2 medium red onion, thinly sliced
1/2 pound raw tuna fillet
1 TBSP coconut oil
Steam the potatoes: place potatoes cubes in the top of a steamer pot and season with salt and pepper. Ad a few cups of water to the bottom of the steamer pot, just enough to come up to the bottom of the steamer basked or insert. Place the steamer pot over medium high heat with the lid on and cook until slightly soft bur still firm, about 7 minutes. Hard boil the eggs: Set  eggs in a saucepan and fill with cold water until eggs are completely submerged by 1 inch of water. Set on medium heat for 10 minutes, then set heat to high. When water comes to a boil, set timer for 10 minutes. After timer is up immediately remove eggs from heat and submerge in ice cold water.When cool, peel the eggs slice lengthwise and set aside.  Cook the green beans: in a saucepan, bring 3 cups water to a bol and add the green beans and a pinch of salt. Cook until slightly cooked but still firm. Drain and set aside. Place the lettuce on 2 plates. Arrange the olives, tomato halves, onion sliced in a small piles on top of the lettuce. Add the eggs to the salad plates. Whisk together dressing ingredients in a small bowl. Season the tuna liberally with salt and pepper. Melt the fat in a skillet over high heat, wait until the pan is very hot and then place the tuna int he pan. Sear for 1 minute on each side. Slice the tuna crosswise into 1/2 inch thick piece and place on top of the salad in a fan shape. Pour the dressing over the salad and serve.

Moo-Less Chocolate Mousse

1 avocado, peeled and seeded
1 medium large green tipped banana

¼ cup coconut or almond milk

3 TBSP unsweetened cocoa powder or cacao

¼ tsp vanilla powder

Pinch of salt

Dash of cinnamon
Blend all ingredients together in high speed blender and enjoy.

Clam dip

3 (6.5 ounce) cans minced clams                      

2 tablespoons fresh lemon juice

1/4 cup chopped onion                                                 

1/2 cup coconut oil

1 pinch ground black pepper                            

1 cup almond meal

1 (8 ounce) package goat cheese        

Preheat oven to 350 degrees. Combine the clams, lemon juice, onion, butter, pepper, and almond meal in a mixing bowl, and stir until blended. Pour the mixture into a baking dish, and sprinkle the top with goat cheese. Bake until the mixture is bubbly, about 20 minutes. Serve warm with herb crackers.

Herb Crackers

1 cup almond meal or flour      

½ tsp salt and pepper             

½ tsp onion powder                           

½ tsp granulated garlic            

1 egg, beaten                

1 TBSP chopped fresh herbs of your choice (I like chives)

Preheat oven to 350. In mixing bowl, use a fork to combine the almond meal, salt, onion powder, granulated garlic, herbs and pepper. Add the egg to the dry ingredients and combine with the fork until it forms a crumbly texture. Gather the dough into a ball, wrap it in a sheet of plastic wrap and refrigerate for 20 to 30 minutes. Remove the dough from the fridge, place it between 2 sheets of parchment paper, and roll it out gently with a rolling pin. Us a knife or cookie cutter to make cracker shapes. Place the shapes on a baking sheet and bake for 10 to 15 minutes or until golden brown. Allow crackers to cool before serving with your favorite toppings.

Day 17

Day

Breakfast

Lunch

Dinner

17 Wed

2 egg marinara omelet and half grapefruit

Tuna lettuce wraps

Banana coconut "ice cream" and apple cinnamon "donuts"

Pantry Fridge check: eggs, marinara, spinach, grapefruit, coconut milk, tuna fish, salt and pepper, onion, garlic, rice wine vinegar, coconut aminos, ginger, sesame oil, chopped almonds, green onions, lettuce, bananas, coconut butter, vanilla, green apple, apple cider vinegar, rice flour, almond flour, baking soda, cinnamon.

Tuna Lettuce Wraps

4 7oz cans tuna                                              

salt and pepper to taste

1 large onion, chopped                                   

2 cloves garlic minced

1 TBSP rice wine vinegar                              

1/4 cup coconut aminos

2 tsp ground ginger                                        

2 tsp cold pressed sesame oil

1/4 cup chopped almonds                              

1 bunch green onions

lettuce leaves

In large skillet, sauté onions coconut oil with garlic, coconut aminos, ginger, vinegar, and add tuna and sesame oil when almost done. Stir in green onions, almonds, and heat through. Serve over lettuce leaves.

Banana coconut ice cream

4 green tipped bananas

2 TBSP coconut butter

2 tsp vanilla powder

¼ cup coconut milk

2 TBSP shredded coconut (optional)

Peel the bananas and chop them in pieces and freeze them overnight. In small bowl, stir together the coconut butter, vanilla, and coconut milk. Place frozen bananas and coconut butter mixture in a food processor and process or 1 minute or until the mixture looks like a puree. Transfer the mixture to a mixing bowl and stir with a large spoon. Scoop into 4 serving dishes and top with shredded coconut.

Apple Cinnamon “donuts”

¼ cup coconut oil

1 green apple, diced

3 eggs

½ tsp vanilla

5 TBSP coconut milk

½ tsp apple cider vinegar

¼ cup rice flour

1/3 cup almond flour

½ tsp baking soda

1 tsp ground cinnamon

2 pinches of salt

Preheat oven to 350. Brush a 6 cavity donut pan with oil. In a skillet over medium heat, melt 1 TBSP of the coconut oil. Saute the apple until soft, apx 8 minutes. Chill the apple for at least 5 minutes in fridge. In a mixing bowl, vigorously whisk the eggs, vanilla, and melted 2 TBSP coconut oil, coconut milk, and vinegar for about 20 seconds. Add the flours and baking soda, cinnamon, cooked apples and salt to the egg mixture and stir vigorously until smooth. Pour the batter into donut pan, filling each about 2/3 the way full, Bake about 20 minutes or until golden brown.