Conversely, the PFI and QSR industry profitability would plummet to an unhealthy level. Such a blow to their bottom line would force change at their expense for our well-being.
Make it a habit to avoid these two unnatural food groups like your life depended on it. Seriously, it does! Below are your two diet options.
Room with Micro/Fridge
Mon
● In a 16 oz. (480ml) glass mug add 2 tbsp. (30ml) of corn sugar, 1/3 cup (80ml) of egg white powder, 1 1/3 tbsp. (20ml) of cacao powder and 2 tsp. (10ml) of arrowroot powder. Stir to combine. To that add 6 oz. (180ml) of cold water and stir. As you stir, dry ingredients will float to the top in globs.
Don’t panic, continue stirring for about a minute and the large globs will slowly dissolve. Use the back of your spoon to mash small globs against the inside of the glass and then stir. Repeat, stir and mash until all globs are gone.
Last, fill the mug until it’s a 1/2 inch or 1 centimeter shy of the rim with cold water. Stir well before serving.
● Pour 6 oz. (180ml) of quinoa and 14 oz. (420ml) of water in a rectangular 6 cup (1.5L) microwavable safe dish. Microwave (uncovered) on high for 15 minutes. Remove dish from oven, stir briefly, reduce microwave power level to 30%, seal with lid and cook for 15 minutes. Remove from oven, fluff with a fork and set aside.
Pour the canned beans into an adequate-sized bowl. Put 1/8 level tsp. (0.63ml) of Celtic sea salt in the palm of your hand and then sprinkle on the beans in a few pinches. To that add 1 tsp. (5ml) of black pepper, 1/2 tsp. (2.5ml) of turmeric, 1/2 tbsp. (7.5ml) of organic coconut oil and 1 tbsp. (15ml) of extra virgin olive oil, mix well. Transfer to Pyrex with quinoa and gently mix. Makes two servings (lunch and dinner).
Tues
● Pour 16 oz. (480) of water in a 4 cup (1L) microwavable safe measuring glass. Microwave on high for 3 minutes.
Remove measuring glass from oven, add 3 eggs, reduce microwave power level to 50% and cook for 7-9 minutes. Transfer eggs from hot water to a paper towel with a slotted spoon, remove shell, place in a adequate size bowl and chop.
Put 1/8 level tsp. (0.63ml) of Celtic sea salt in the palm of your hand and then sprinkle on the eggs in a few pinches. To that add 1/4 tsp. (1.25ml) of black pepper, 1/4 tsp. (1.25ml) of turmeric and 1 tbsp. (15ml) of extra virgin olive oil, mix well. Serve with three or four corn thins.
● Pour 5 cups (1250ml of water in a 6 cup (1.5L) microwavable safe measuring glass. Microwave covered, not sealed, on high for 15 minutes.
Remove boiled water from oven, add 8 oz. (240ml) of cassava pasta and then 1/8 tsp. (0.63ml) of Celtic sea salt; stir briefly. Reduce microwave power level to 50% and cook (covered) for 4 minutes. Remove from oven, stir briefly and then cook (covered) for another 4 minutes at same power level.
Stir briefly and then drain immediately. Transfer to Pyrex dish with a lid. Cover, don’t seal and set aside for at least 10 minutes.
Flake the canned chicken in an adequate-sized bowl. Put 1/8 level tsp. (0.63ml) of Celtic sea salt in the palm of your hand and then sprinkle on the chicken in a few pinches. To that add 1 tsp. (5ml) of black pepper, 1/2 tsp. (2.5ml) of turmeric and 1 1/2 tbsp. (22.5ml) of extra virgin olive oil, mix well. Set aside.
Microwave 8 oz. (240ml) of frozen yellow sweet corn on high for 4 minutes. Transfer to bowl with chicken, combine and then transfer to Pyrex dish with cassava pasta, gently mix. Makes two servings (lunch and dinner).
Btw, don’t cook more than 8 oz. (240ml) of elbows or Penne pasta at a time. To warm up refrigerated leftover pasta meal, reduce microwave power level to 30% and microwave for 9-12 minutes.