Day15

Day

Breakfast

Lunch

Dinner

15 Mon

2 egg marinara omelet and half grapefruit

Cold shrimp and lemon with green salad

Tomato and green onion faux-caccia

Pantry Fridge check: eggs, tomatoes, tomato paste, spinach, onions, basil, garlic, coconut oil, grapefruit, shrimp, lemon, salad greens, green onions, rice flour, oregano, salt and pepper,4-5 types of fruit

Heather’s Marinara (prepare day before and it will last all week)

From all fresh ingredients:

1 6oz can tomato paste                      

2 cups water

1 onion                                               

2-3 cloves garlic

3/4 cup fresh basil or more     

6-8 fresh tomatoes

2 TBSP oil                              

1 TBSP oregano

1 tsp salt                                 

½ tsp pepper

Chop onion and garlic into small pieces.  In large sauce pan, heat the oil and add garlic and onions and sauté a few minutes.  Chop tomato into large chunks and add to sauce pan. Add salt and pepper and oregano and simmer tomatoes 15 minutes or until tomatoes start to break down.  Then add water and tomato paste and stir until well blended, simmer another 15-30 minutes (covered if you want to retain the water, uncovered if you want it to reduce).  Transfer mixture to blender 2 cups at a time and puree on high, adding basil while you blend.

Marinara Omelet

Prepare marinara ahead of time. Whisk together two eggs with a tablespoon of coconut milk and salt. Grease a 6-8 inch skillet with coconut oil and set over medium high heat. Pour egg batter in skillet and let egg cook a bit. Put spinach leaves and 2 TBSP marinara sauce on one side of eggs (and goat cheese if you’d like), when eggs look about done fold omelet in half.  Allow to cook until puffy and not runny.

Tomato and green onion faux-caccia

6 eggs

½ cup oil

1 tsp apple cider vinegar

1 tsp salt

2 TBSP chopped basil

1 TBSP oregano

½ tsp granulated garlic

3/4 cup brown rice flour

1 tsp baking soda

¼ cup tomato paste

¼ cup water

Salt and pepper

Minced fresh garlic

2 TBSP minced green onions

Preheat oven to 350. Whisk together eggs, oil, vinegar, salt, basil, oregano, garlic. Stir in rice flour and baking soda. Double line a 9X13 inch pan with wax paper and grease the wax paper as this recipe is extremely sticky to the pan. Don’t spread it, just pour it in the pan and put it in the oven for 25 minutes. Meanwhile max the topping. In a small saucepan stir the tomato paste, water, salt, pepper, and minced garlic over medium heat until well blended then remove from heat. When bread is done, spread the topping over in a thin even layer. Sprinkle green onions over top. Bake for an additional 5 to 10 minutes. Cut in squares and carefully take bread out of ban with a metal spatula, the bottom of the bread may stay on the wax paper.