Breakfast
Egg Salad with Celery Dippers
6 boiled eggs; chopped, 1/4 c. Paleo mayo, 2tbsp. organic prepared yellow mustard, 1 celery stalk; chopped, salt and pepper to taste.
Mix all ingredients together until blended well. Add more mayo if mixture is too dry. Scoop egg salad with celery dippers and devour.
Lunch
Fancy Pear Salad w/ Leftover Pulled Pork
2 cups prepared salad greens, 1 pear; cored and sliced, 1/4 c. EVOO, 3 tbsp. balsamic vinegar, salt and pepper to taste, 1/3 c. crushed pecans.
In large salad bowl, add greens, pulled pork, and pears and stir gently. In a small mixing bowl, whisk together the olive oil, vinegar, sea salt and pepper. Drizzle the salad with dressing and toss to coat. Sprinkle with crushed pecans.
Dinner
Collard Wrapper Cod w/ Baked Curry Cauliflower
4 small wild-caught filets of cod, 3 tbsp. coconut aminos, 4 collard leaves, 2 tbsp. coconut oil, black pepper to taste.
Preheat oven to 375 F. In a small bowl, place the fish fillets and add coconut aminos. Gently toss to coat, then set aside. Blanch the collards in boiling water for just a few seconds, then remove and lay flat. Cut off the tough end pieces of the collard greens and place one fish fillet in the center of each collard green, season the fish with pepper, top each filet with 1/2 tbsp. coconut oil, and wrap firmly in the collard leaf. Place all the wrapped fish in a baking dish, seam-side down and bake uncovered for 20 minutes. Serve with lemon wedge.
Baked Curry Cauliflower
1 head cauliflower; cut into bite-sized florets, 3 tbsp. coconut oil, 1 tbsp. curry powder, 1 tsp. garlic powder, 1/4 tsp. ground turmeric, sea salt to taste.
Preheat oven to 350 F. Melt coconut oil and pour into a small mixing bowl. Add spices to the melted oil and mix well. Add cauliflower and oil mixture to a bowl large enough to fit everything. Use your hands to mix well enough for the oil mixture to coat the cauliflower. Spread cauliflower on cookie sheet or baking stone and cook 40-45 minutes, stirring halfway through.
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