Day 19

Day

Breakfast

Lunch

Dinner

19 Fri

2 egg marinara omelet and half grapefruit

Pistachio Crusted Sole, sauteed green beans

Ginger sweet potato muffins and fruit salad

Pantry Fridge check: eggs, grapefruit, marinara sauce, pistachios, paprika, lemons, coconut oil, parsley, garlic powder, sole or tilapia filets, green beans, turkey bacon, garlic, sweet potatoes, ginger, nutmeg, cinnamon, honey, baking soda, fruit

Pistachio Crusted Sole
4 sole or tilapia fillets
salt and pepper
2 tsp paprika
2 large eggs, beaten
2 tsp finely grated lemon zest
1TBSP garlic powder
2 cups shelled, raw pistachios
1/4 cup coconut oil
1/4 cup fresh parsley for garnish
2 lemons cut in wedges
Sprinkle both sides of fish with a few pinches of salt and pepper and 1 tsp of the paprika. In a small shallow bowl, season the eggs with the remaining paprika, lemon zest, garlic powder, and a pinch of salt and pepper. Put the pistachios in the food processor and pulse until chopped fine. Spread the pistachios on a plate. Dredge the fish though the eggs mixture, then coat with pistachios on both sides. Melt the oil in a large skillet over medium heat, when oil is hot, place the fish in the skillet and pan fry for 2 to 4 minutes. Flip carefully and fry the other side for 3 minutes or until done. Garnish with parsley and serve with lemon wedges.

Sauteed green beans
1 pound green beans, trimmed
salt and pepper
4 oz turkey bacon
2 tsp minced garlic
1 tsp paprika
Heat a steamer pot with 3 cups water over medium high heat. Place the green beens in the top with a pinch of salt and cover. Steam for 5 minutes. Chop the bacon into small pieces. heat a skilled add the bacon pieces and garlic to skillet and cook until bacon is done. add the green beans and paprika and stir, saute for 3 minutes to combine flavors. add salt and pepper to taste.

Ginger sweet potato muffins
1/3 cup rice or coconut flour
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup sweet potato puree (1 sweet potato cooked and mashed)
1/2 cup coconut oil
6 large eggs
1 tsp vanilla
3 TBSP honey
Preheat oven to 350. Line 12 muffin cups with paper liners. combine flour and baking soda in large mixing bowl; add cinnamon, nutmeg, ginger and stir together. In another bowl, combine sweet potato puree, coconut oil, eggs, vanilla, and honey. Slowly add the dry mixture tot he wet and whisk until smooth batter forms. Divide among muffin cups, filling two thirds full. Bake 20 min until toothpick comes out clean.