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.