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 3 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. Put 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. 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 canned 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).
Sun
● 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 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.
Flake canned 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 and 1 1/2 tbsp. (22.5ml) of extra virgin olive oil, mix well and set aside.
Microwave 1 cup (240ml) of frozen yellow sweet corn on high for 4 minutes. Transfer to bowl with salmon, 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.
Weekly Shopping List:
• Organic creamy almond butter (any brand), organic corn sugar (aka dextrose, any brand), organic cacao powder (any brand), Organic Arrowroot Powder (any brand), Rustic Nutrition Cage-Free Egg White Powder (10.5/300g – Amazon.com), Jovial organic cassava elbows and penne pasta (8 OZ/277g box, one each), organic chia seeds (any Brand), Bob’s Red Mill Organic Gluten Free Quick Cooking Rolled Oats (16 OZ/454g bag), organic white quinoa (any brand), Real Foods Original Organic Corn Thins (5.3 OZ/150g – Amazon.com), organic pumpkin seeds (any brand), extra virgin olive oil (8 OZ/237ml bottle), organic coconut oil (any brand), Season Sardines in water (4.4 OZ/124g – wild caught), canned salmon (two 7.5 OZ/213g – wild, not farmed), organic canned chicken Breast (two 5 OZ/142g), canned organic beans (two 15.5 OZ/425g – minimally processed), organic frozen yellow sweet corn (12 OZ/340g bag), half dozen large eggs, Celtic sea salt (fine ground), organic Turmeric (buy from bulk), organic ground black pepper (buy from bulk).