Wed
● Pour 1 cup (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 tsp. (0.63ml) of Celtic sea salt. Next, fill with cold water to 1 3/4 cup (400ml) mark and mix well. Pour over oat mix and stir until goat milk powder dissolves fully.
● Pour 3/4 cup (180ml) of quinoa and 1 3/4 cups (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.
Flake the canned salmon 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 salmon 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 dish with quinoa and gently mix. Makes two servings (lunch and dinner).
Thurs
● Drain and transfer sardines to a plate. Separate one sardine into two halves (lengthwise) and gut. Set aside. Spread almond butter over one corn thin, top with sardine halves and serve. Repeat with remaining sardines and corn thins.
● Take the afternoon and evening off from cooking. Download the Uber Eats and or Grubhub app to your phone. Use apps to find eateries that serve gluten-free food in your area. Have a salad for lunch and dinner. Sometimes the local supermarket deli section will surprise you.
Fri
● In a 16 ounce (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 3/4 cup (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 cup until it’s a 1/2 inch or 1 centimeter shy of the rim with cold water. Stir well before serving.
● 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 1 cup (240ml) of cassava pasta and then 1/8 tsp. (0.625ml) 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.
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 1/2 tbsp. (22.5ml) of extra virgin olive oil, mix well. Set aside.
Microwave 1 cup (240ml) of frozen yellow sweet corn on high for 4 minutes. Transfer to bowl with beans, combine and then transfer to Pyrex dish with cassava pasta, gently mix. Makes two servings (lunch and dinner).
Btw, don’t cook more than 1 cup (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.