Day
|
Breakfast
|
Lunch
|
Dinner
|
16 Tues
|
2 egg marinara omelet and half
grapefruit
|
grilled Salmon and green beans
|
Apple sauce and cinnamon cookies
|
Pantry
Fridge check: eggs, marinara, spinach, grapefruit, coconut milk, 2 lbs salmon
fillets, fresh green beans, onion powder, coconut oil, lemons, apples, shredded
coconut, rice flour, bananas, salt and pepper, cinnamon, vanilla, cedar plank
for grilling.
Grilled
Salmon
Marinate
salmon fillets in lemon juice, salt and pepper for an hour. Place salmon
fillets on a cedar plank. Grill on outdoor grill, covered, over medium heat until
flaky (do not need to turn fillets!).
Green
beans
Grease
large skillet with ¼ cup oil and add beans. Salt pepper and onion powder the
green beans. Saute green beans until charred and tender.
Apple
Sauce
8
green apples, peeled and chopped
Zest
and juice of 2 lemons
½
cup coconut oil
In
a stainless steel pot, combine the apples, lemon zest, lemon juice, and oil.
Simmer over medium heat until the fruit is soft. Apx 15-20 minutes. Mash or
puree the apples to whatever texture you like or leave it chunky. Serve warm.
(Apple sauce will harden in the fridge and you will need to bring it to room
temperature to serve it)
Cinnamon
cookies
¼
cup mashed banana (1 small)
2
eggs
2
tsp oil
½
tsp vanilla
1
TBSP rice flour
1
tsp ground cinnamon
1
cup shredded coconut
Pinch
of salt
Preheat
oven to 350. Line a baking sheet with parchment paper. In medium sized mixing
bowl, wish together the banana eggs oil and vanilla. Sift the four cinnamon over
the egg mixture and stir. Mix in the shredded coconut and salt. Spoon the
cookies onto prepared baking sheet in 8 dollops and flatten with a fork. Bake
about 15 minutes.
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