Meal planning
On the weekend cook extra so you will have plenty in the fridge for lunch or dinner for the upcoming week. Here is an outline of what
Roast chicken or Lamb
Use bones to make bone broth
Roasted mixed vegetables and/or roasted sweet potatoes
Boiled beets
Big cabbage salad
Soup, stew or chili
Breakfast
Warm water with or without lemon or lime (not for breakfast but first thing in the morning)
Bone broth
Miso soup with bone broth
Not cold smoothie
Left-over dinner
Eggs and veg
If having grains, consider steel cut oatmeal with a pat of ghee, sea salt and 2 eggs over easy.
Lunch (or dinner) – quick meals
Soup or stew
Stir-fried ginger mushroom kale with sweet potatoes and chicken or eggs
Left-over dinner
Snacks
Apple, pear, celery or carrot with almond butter
Seaweed, toasted
Nuts (Almonds, walnuts, brazil nuts) and dried figs, prunes, apricots
Pepperoni and olives
Bone broth
Dinner
Fish 2 x weekly
Poultry 2 x weekly
Lamb 1-2 x weekly
Grass fed beef 1-2 x weekly
With a big portion of green veggies, some root vegetables and a spoonful of lacto-fermented vegetables.