● Pour 3/4 cup (180ml) of quinoa and 2 cups (480ml) of water into 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 the oven and fluff the quinoa with a fork. Drizzle 1 tbsp. (15ml) of extra virgin olive oil over the quinoa; mix well. Put 1/2 level tsp. (2.5 ml) of Celtic sea salt in the palm of your hand and spread over quinoa in several pinches. Next, sprinkle with 1/2 tsp. (2.5ml) of black pepper, 1/2 tsp. (2.5ml) of turmeric, mix well.
Transfer half the quinoa to an adequate-sized bowl and add 2 tbsp. (30ml) of organic pumpkin seeds and mix before serving. Add 2 tbsp. (30ml) of organic pumpkin seeds to the remaining quinoa for dinner.
Tues & Sat
● In a 2-cup (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 organic smooth almond butter and 1/3 cup (80ml) of cold water.
Stir and mash (with the back of a spoon against the side of your glass) for 1–2 minutes. Last, fill the mug until it’s a 1/2 inch or 1 cm shy of the rim with cold water and then stir well before serving.
● Pour 4 cups (960ml) of water into a 6-cup (1.5L) microwavable safe measuring glass. Microwave covered, not sealed, on high for 15 minutes. Remove boiled water from the oven, add 1/8 tsp. (0.63ml) of Celtic sea salt and 1 1/2 cups (360ml) of penne cassava pasta and briefly stir before placing in the oven.
Microwave on high (covered) for 6 minutes. Remove from oven and briefly but gently stir, to prevent pasta from sticking to itself or the bottom of the glass. Cook on high for another 6 minutes.
Remove from the oven, stir briefly but gently, and then drain immediately. Transfer to a Pyrex dish, add 1 tbsp. (15ml) of extra virgin olive oil and gently toss with a spoon to coat pasta in oil. Cover with the lid, don’t seal and set aside.
Drain water from canned chicken, transfer to a medium-size bowl and flake. Put 1/2 level tsp. (2.5ml) of Celtic sea salt in the palm of your hand and sprinkle over chicken in several pinches. Next, 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 the Pyrex dish with cassava pasta and gently mix. Seal with the Pyrex lid, reduce the microwave power level to 30% and cook for 6 minutes. This makes enough for two meals (lunch and dinner).
Wed & Sun
● In a small bowl, combine 2 tsp. (10ml) of organic cocoa powder, 1 tbsp. (15ml) of organic corn sugar, 1 1/2 tbsp. (22.5ml) of egg white protein powder and 1/16 tsp. (pinch) of Celtic sea salt; mix well. To that, add 1 tbsp. (15ml) of organic almond butter, 1/2 tsp. (2.5ml) of extra virgin olive oil and 2 1/2 tsp. (12.5ml) of water; stir until it thickens. Spread over three Corn Thins and serve.
● 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.
Remove from oven, fluff with a fork and set aside. Drain water from canned salmon, transfer to an adequate-size bowl and then flake.
For canned salmon with no salt added, use 1/2 level tsp. (2.5ml) of Celtic Sea salt. For canned salmon with salt added use 1/4 level tsp. (1.25ml) of Celtic seas salt.
Put the selected amount of Celtic Sea salt in the palm of your hand and then sprinkle over the salmon in a few pinches. To that, add 1/2 tsp. (2.5ml) of black pepper, 1/2 tsp. (2.5ml) of turmeric, 1/2 tbsp. (7.5ml) of coconut oil and 1 tbsp. (15ml) of extra virgin olive oil; mix well.