PRE-BREAKFAST: Protein power drink. (optional)
BREAKFAST: Scrambled eggs with turkey bacon. One slice whole grain low-carbohydrate toast. Cucumber slices.
SNACK: 1/4 Spicy Mixed Nuts.
LUNCH: Classic Chicken Salad. 3/4 cup sliced strawberries with unsweetened whipped cream or sweetened with a small amount stevia.
DINNER: Stir-fry made with tofu, snow peas, diced onion, broccoli, fresh ginger, sweet red pepper. 1/3 cup brown rice with butter. Mixed green salad with salad greens, sprouts shredded carrot, scallions and cilantro with Basic dressing.
GRANDMOTHER’S SNACK FOR INSOMNIACS: 1 cracker made without hydrogenated fats with 1 Tsp almond butter. 1/2 cup warmed raw milk.
COCONUT ALMOND POWER DRINK.
4 oz water and 1/2 cup crushed ice 1 scoop protein powder
4 oz coconut milk 1 scoop super green food
10 almonds 1 scoop stabilized rice bran powder
1 Tsp essential fatty acid blend almond extract to taste
SPICY MIXED NUTS.
3 Tsp olive oil 2 minced garlic cloves
1/2 tsp ground cumin 1 tsp curry powder
1 tsp soy sauce dash red pepper flakes
1/2 tsp chilli powder 1 cup raw almonds
1 cup whole raw cashews 1 cup whole raw peanuts
sea salt, to taste
- Preheat oven to 350 F. In a large skillet, heat oil over medium heat. When oil is hot, add garlic and saute’ until softened, about 10 seconds. Add cumin, curry powder, soy sauce, red pepper flakes, and chilli powder. Stir well. Add mixed nuts and stir until thoroughly coated with spices.
- Transfer nut mix to a baking sheet. Bake 15 to 20 minutes, stirring frequently to bake evenly. Remove from oven and cool. Add salt to taste. Store in an airtight container.
Makes about 4 cups.