Flake salmon in an adequate size bowl. To that add 1/4 tsp. (1.25ml) of Celtic sea salt, 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 OZ (480ml) glass mug, add 1/2 tsp. (2.5ml) of cacao powder, 2 tbsp. (30ml) of goat milk powder, 2 tbsp. (30ml) of organic corn sugar, 1/8 tsp. (0.63ml) of Celtic sea salt and 1 scoop of whey protein powder; stir to combine. Last, add 1 3/4 cups or 400ml of cold water and mix well.
● Pour 5 cups (1250ml) of water in a 6 cup (1.5L) microwavable safe measuring glass. Microwave covered, not sealed, on high for 20 minutes.
Remove boiled water from oven, add 1/4 tsp. (1.25ml) of Celtic sea salt (stir until salt dissolves) and then add 1 cup (240ml) of cassava pasta; 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.
Combine beans, 3/8 tsp. (1.89ml) of Celtic sea salt, 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 in an adequate size bowl. Set aside.
Microwave 1 cup (240ml) of mixed vegetables 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.
Sat
● Pour 2 cups (480ml) of water in a 4 cup (1L) microwavable safe measuring glass. Microwave on high for 3 minutes.
Remove measuring glass from oven, add 2 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.
Combine chopped eggs with 1/8 level tsp. (0.63ml) of Celtic sea salt, 1/4 tsp. (1.25ml) of black pepper, 1/4 tsp. (1.25ml) of turmeric and 1 tbsp. (15ml) of extra virgin olive oil. Serve with three or four corn thins.
● 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 chicken in an adequate size bowl. To that add 1/4 tsp. (1.25ml) of Celtic sea salt, 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).