day 5

dinner cheesy chicken

Day 4

Breakfast: Spinach and Cottage Cheese Eggs,
Turkey Bacon & Large Cherry tomato

Snack: Salami, mustard & 1 cheese slice

Lunch: Crack slaw

Dinner: Zucchini, mushrooms, peppers and steak

Day 3

Breakfast: Green Smoothie with spinach, kale, strawberries,
apple slices, chia seed, ground flax seed

Lunch: Baloney with mustard and cheese slices

Snack: Kielbassa sausage and babybels

Zucchini noodles with meatballs and parmesan cheese

Broccoli Slaw Stir Fry

This is a quick and easy lunch, especially if you have a leftover protein to to use up. I was impressed that the broccoli softened up to a noodle like texture and cooked very quickly.

Ingredients (serves 2)

1 tablespoon ghee (or fat of your choice)

1 small onion diced

1 clove garlic minced

1 bag of broccoli slaw

1 pkg sliced mushrooms

1 tablespoon coconut aminos (or soya sauce etc.)

1 tsp red boat fish sauce

2 chicken breasts, reheated

Saute onions then add garlic

 

Add broccoli slaw, or wait to add if you prefer more crunch.

Add mushrooms and sauté

Add coconut aminos, fish sauce and warmed chicken breast. 

Day 2

Breakfast: 2 eggs scrambled with cottage cheese and green onion,
2 slices chicken bacon (shared with daughter) plus cup of green tea

Snack: 4 pieces of kielbassa, 1 slice cheese and 4 baby dill pickles

Lunch: Broccoli Cole Slaw Stir Fry with chicken breast

Day 1

Breakfast: Creamy Eggs with Cottage Cheese,
followed by a green smoothie (not pictured)

Lunch: Chicken & Cauliflower Curry

Snack: one slice turkey bacon, slice of cheddar cheese, mayo,
cherry tomato, salt & pepper. Also had 15 raw almonds (not pictured)

Dinner: More Chicken & Cauliflower Curry!

Chicken Cauliflower Korma

I adapted this recipe from several I found online, and was pretty pleased with the outcome. We keep our dishes pretty mild for the kid's sake, but you could easily adapt this by adding a pepper or increasing the cayenne powder. I thought I'd have to serve this with rice for the kids, but took a chance and served it as is. With a little coaxing, they ate it up! Tastes even better reheated the next day.

Servings 4

Ingredients

2 tablespoons ghee
1 onion, diced
1 1/2 teaspoon salt
2 teaspoons minced ginger
4 cloves minced garlic
1 1/2 tablespoons curry powder
2 1/2 teaspoons ground cumin
1 1/4 teaspoons turmeric
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
2 chicken breasts cubed
2 tablespoons tomato paste
4 tablespoons ground raw cashews 
1 can coconut milk
1 head cauliflower chopped
3 carrots cubed
1 cup frozen peas
1 red bell pepper chopped
1/2 cup cream (optional)

Directions

1. Heat the ghee in a pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and spices and continue cooking 1 minute. Add cubed chicken breast. Cook for 2 minutes. Add tomato paste, ground cashews, and coconut milk and stir to combine. Add carrots and cook for 5 minutes. Add cauliflower and simmer covered for another 5-7 minutes until carrots/cauliflower are tender.
2. Stir peas, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.