Day 1 

Breakfast: Scrambled Egg Bibb Lettuce Wrap 

2 pastured eggs scrambled in 

1 Tbsp ghee

Bibb lettuce

Chopped  avocado

Chopped cilantro 

Lunch: 5-minute Greek Salad 

Romaine lettuce 

¼ cup Kalamata olives, sliced

½ cup  chopped tomato

Minced red onion 

1 hard-boiled pastured egg

Toss with Primal Kitchen Greek Dressing 

Dinner: Taco-stuffed Zucchini 

2 large zucchini, cut in half with pulp scooped out to make a “trough” and a small slice taken off the bottom to allow it to sit straight when cooking; 

Heat 1 Tbsp avocado oil in a pan, 

add pastured ground turkey or beef

1 medium chopped tomato

Scallions, chopped

2 tsp ground cumin

1 tsp chili powder, or to taste

1/2 tsp garlic powder

½ tsp Himalayan salt 

Place zucchini on a sheet pan and add salt and pepper before dividing the meat mixture and adding a sprinkling of hormone-free cheese; cook until the cheese melts and the zucchini soften slightly; serve with shredded lettuce, avocado and pico de gallo or salsa) 

Day 2 

Breakfast: 2 Egg Bites 

Make a dozen egg bites that can be served two at a time. Whisk together 12 eggs with ¼ cup almond milk, Himalayan salt; dice up at least three veggies you like such as onions, spinach, and peppers, and layer in a greased muffin tin before filling each tin with the egg mixture; bake at 350 degrees for 24-25 minutes; let cool and refrigerate for use throughout the week.

Lunch: Confetti Salad 

3 cups cauliflower or cauliflower/broccoli

¼ cup chopped scallions

½ cup diced red peppers 

1/3 cup diced yellow peppers

1 cup finely chopped red cabbage

¼ cup chopped fresh basil

Salad Dressing: 

¼ cup avocado oil

2 Tbsp fresh lime juice

2 Tbsp apple cider vinegar

1.5 Tbsp grated fresh ginger

2 Tbsp granulated Monk Fruit sweetener

½ tsp Himalayan salt 

Dinner: Herb Chicken

2 pastured chicken thighs about ½-inch thick; season the chicken on both sides with salt and pepper, melt 2 tbsps. of ghee in a large skillet before stirring in 1 tbsp. of minced garlic, ½ tsp. of dried basil, ½ tsp. of dried oregano, ½ tsp. of dried thyme and ½ tsp. of onion powder and cooking for about 1 minute; add the chicken thighs to the pan and cook 5 minutes on each side; scoot the chicken to the side of the pan — and don’t forget to flip it periodically — and add another tablespoon of ghee before adding in chopped asparagus pieces; cook for another 4-6 minutes until the asparagus is tender and the chicken is fully cooked). 

Day 3 

Breakfast: 3-egg Omelet (whisk three pastured eggs together; use 1 Tbsp ghee and let melt in a small pan before adding the egg mixture; add in diced peppers, onions, mushrooms, etc.; when the mixture firms,, fold up one-half into the other and then flip to cook the other side); good when served with a cup of diced avocado, cucumbers and black olives mixed with oil and vinegar 

Lunch: Spinach Strawberry Salad 

Baby spinach, 

¼ cup thinly sliced strawberries

¾ cup toasted walnuts

¼ of a small red onion thinly sliced

Salad Dressing: 

2 Tbsp fresh lemon juice

½ tsp Dijon mustard

¼ cup extra virgin olive oil

Himalayan salt

Dinner: Sheet Pan Salmon with Asparagus 

1 wild-caught salmon filet

2 Tbsp Primal Kitchen Avocado Mayonnaise

1 tsp Dijon mustard

Asparagus

Avocado Oil

Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper.

Rinse salmon filet and pat dry.  Place in center of baking sheet.

Combine mayo and mustard; brush over the salmon.

Sprinkle with a small amount of Parmesan or substitute.

Place asparagus on baking sheet and drizzle with avocado oil; leave room in the center of the asparagus for the salmon filet; cut 2 lemons in half and place cut side up on the sheet pan; sprinkle entire shebang with salt and pepper; bake for 18 minutes with a whole filet or 12-15 minutes if you opt for 4-oz. portions

Serves 4