● Pour 6 oz (180ml) of quinoa and 16 oz (480ml) of water in a rectangular 6 cup (1.5L) Pyrex 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 and fluff quinoa with a fork. Put 3/8 level tsp. (1.88ml) of salt in the palm of your hand and then sprinkle over quinoa in a few pinches. To that add 1/2 tsp. (2.5ml) of black pepper, 1/4 level tsp. (1.25ml) of turmeric and 1 tbsp. of extra virgin olive oil drizzled over quinoa. Mix well.
Transfer half the quinoa to a plate, top with 3 tbsp. (45ml) of pumpkin seeds and gently mix before serving. Top the remaining quinoa with pumpkin seeds for dinner.
Tues & Sat
● In a small bowl, combine 2 level tsp. (10ml) of cocoa powder, 1/16 tsp. (pinch) Celtic sea salt and 2 tsp. (10ml) of corn sugar; mix well. To that, add 1 tbsp. (15ml) of almond butter, 1/2 tsp. (2.5ml) of extra virgin olive oil and 2 tsp. (10ml) of water; stir until it thickens (about 2 minutes). Spread on 3 corn cakes.
● Pour 8 oz (240ml) of rolled oats, 1 tbsp. (15ml) of chia seeds and 2 tbsp. (30ml) of pumpkin seeds in an adequate size bowl, set aside. In a 2 cup (480ml) measuring glass add 2 tsp. (10ml) of organic corn sugar and 1/8 level tsp. (0.63ml) of Celtic sea salt. Next, fill with 14 oz (400ml) of cold or room temperature water and mix well. Pour over oat mix and fold in for about 2 minutes before eating. Make for lunch.
● 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 level 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.
Remove from oven, stir briefly and set aside for 5 minutes. Briefly stir again and then immediately drain. Transfer to Pyrex dish with a lid, cover, don’t seal, set aside.
For canned chicken with no salt added, use 3/8 tsp. (1.88ml) of Celtic Sea salt. For canned chicken with salt added, use 1/8 tsp. (0.63ml) of Celtic sea salt. Drain water from canned chicken before transferring to an adequate-size bowl and then flake.
Put the selected amount of Celtic Sea salt in the palm of your hand and then sprinkle over the chicken in a few pinches. To that add 1/2 tsp. (2.5ml) of black pepper, 1/2 tsp. (2.5ml) of turmeric and 2 tbsp. (30ml) of extra virgin olive oil, mix well.
Transfer to Pyrex dish with cassava pasta and gently mix. Makes 1 servings (dinner).
Wed & Sun
● In a 16 oz (480ml) glass mug add 2 tbsp. (30ml) of corn sugar and 1/3 level cup (80ml) of egg white powder. Combine the dry ingredients together thoroughly. To that, add 1 tbsp. (15ml) of almond butter and 1/3 cup (80ml) of cold water, stir and mash (with the back of a spoon against the side of the glass) for 1–2 minutes.
Next, fill the mug until it’s a 1/2 inch or 1 centimeter shy of the rim with cold water and then stir well for about a minute. Use a spoon to skim any small tasty lumps from the surface before serving.
● Pour 6 oz (180ml) of quinoa and 16 oz (480ml) of water in a rectangular 6 cup (1.5L) Pyrex 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 another 15 minutes.