5 oz. (4g) can of wild-caught tuna (drained)
1 lb chicken breast
1 package applegate farms bacon
1-2 lbs grass fed flank steak
5 ounces of Prosciutto di Parma
1 tbsp butter
Sliced Roast Beef
Sausages
Rotisserie Chicken
Dairy
2 Dozen Eggs
Produce
Wedge of iceberg lettuce* (use your favorite salad greens)
4 slices of cucumber (quartered)
spaghetti squash
4 cherry tomatoes (quartered)
2 tablespoons roughly-diced onion
Veggies for grilling
½ medium onion, finely diced
3 cloves of garlic, minced
½ pound of cremini mushrooms, thinly sliced
½ pound frozen spinach, thawed and squeezed dry
1 cup of cherry tomatoes, halved
1 stalk celery, chopped
1/2 large, white onion, finely chopped
1 small sweet potato, peeled and diced
2 cloves garlic, minced
Fresh Berries
6-8 carrots peeled and chopped
1 onion chopped
juice of 1 orange
1/2 tsp fresh ginger minced
Pantry
Oil + vinegar salad dressing
Pesto
1/2 C. Pure pumpkin puree
1/2 C. Almond butter
1 T. Vanilla
1 t. Cinnamon (or more if you prefer)
1/4 t. Nutmeg
4 tablespoons fat (coconut oil, ghee, etc.)
¼ cup coconut milk (the fatty stuff at the top of the can works best)
2 tablespoons of coconut flour
2 cups chicken (or beef) broth
1 tbsp corn starch
1 tsp rosemary
1 tsp thyme
1/2 tsp sage
Sauerkraut
4 cups vegetable broth
1/2 cup coconut milk (I used the canned full fat milk)
1 tsp curry powder
salt to taste
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