● Buy a small 2 cup (480ml) carton of plain cooked rice. Transfer to a regular 6-cup (1.5L) Pyrex dish and 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 seas 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, 1/2 tbsp. (7.5ml) of coconut oil and 1 tbsp. (15ml) of extra virgin olive oil; mix well.
Transfer to Pyrex dish with the rice and gently mix. Makes 2 servings (lunch and 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). Sandwich a portion of the chocolate spread between two Corn Thins. Should have enough chocolate spread to make 3 sandwich wafers.
● Buy a small 2 cup (480ml) carton of plain cooked rice. Transfer to a regular 6-cup (1.5L) Pyrex dish and set aside.
For canned salmon with no salt added, use 3/8 tsp. (1.88ml) of Celtic Sea salt. For canned salmon with salt added use 1/8 tsp. (0.63ml) of Celtic seas salt. Drain water from canned salmon 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 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.
Transfer to Pyrex dish with the rice and gently mix. Makes 2 servings (lunch and 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.
● Buy a small 2 cup (480ml) carton of plain cooked rice. Transfer to a regular 6-cup (1.5L) Pyrex dish and set aside.
For canned beans with no salt added, use 3/8 tsp. (1.88ml) of Celtic Sea salt. For canned beans with salt added use 1/8 tsp. (0.63ml) of Celtic seas salt. Drain water from canned beans before transferring to an adequate-size bowl.
Put the selected amount of Celtic Sea salt in the palm of your hand and then sprinkle over the beans 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.
Transfer to Pyrex dish with the rice and gently mix. Makes 2 servings (lunch and dinner).
Thurs
● Remove 3 eggs from the package, place in an adequate-size bowl and chop into small pieces. Put 1/8 level tsp. (0.625ml) 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. Make for breakfast and lunch.