Five Day Mold-Free Diet Plan

 

Monday

Breakfast: Purity Coffee with eggs (your favorite variety) and veggies

Lunch: Steamed vegetable salad

Dinner: Salmon patties with green beans and a simple tomato, onion and cucumber salad (be sure to use apple cider vinegar, which is the safest of vinegars!)

Snack/Dessert: Seaweed Snacks

Tuesday

Breakfast: Purity coffee, eggs with veggies

Lunch: Salmon patties with green beans and a simple tomato, onion and cucumber salad

Dinner: Cobb Salad with a “Honey” Mustard Vinaigrette

Snack/Dessert: Fresh organic raspberries and blueberries 

Wednesday

Breakfast: Low-Carb Pancakes

Lunch: Leftover Cobb Salad

Dinner: Egg Roll in a Bowl (be sure to use grass-fed meat!)

Snack/Dessert: Seaweed Snacks or Coconut Yogurt

Thursday

Breakfast: Sausage and Kale Egg Cups

Lunch: Leftover Egg Roll in a Bowl

Dinner: Roasted Cajun Chicken and Cabbage

Snack/Dessert: Homemade Candied Ginger (plus it has immune-boosting abilities!)

Friday

Breakfast: Paleo Cinnamon Chia Seed Pudding

Lunch: Leftover Roasted Cajun Chicken and Cabbage

Dinner: Italian Sausage, Peppers and Onions with Zucchini Noodles (you can substitute the sausage for ground beef, chicken or pork if you are concerned about using sausage)

Snack/Dessert: Keto Spice Mug Cake

Tips and Tricks

• Meal prep! If you can make some of your meals on the weekend, or one evening when you have some time free, then I definitely recommend doing so! It can make your life SO much easier and less likely to cheat. Just be careful that you don’t meal prep too far ahead of time. I recommend not storing leftovers in the fridge for more than 2-3 days.
• Don’t forget that if you slip up, it’s ok! Simply get back on track, your health is worth it.
• Attempt this with friends or family, or join my support group on Facebook. It’s much easier to get through when you have others supporting you!
• Know that after changing my diet, my life was never the same. I felt SO much better after my first one, that I never looked back!

https://www.theharvestskillet.com/mold-free-diet-meal-plan/

Amazing Melty Dairy-Free Mozzarella - to try

 

• ½ head of cauliflower (10.5 ounces/300g)*
• ¼ cup (30g) tapioca flour
• 1 tablespoon (5g) nutritional yeast
• ½ teaspoon salt add to taste
• ½ cup (120ml) non-dairy milk unsweetened and unflavored

INSTRUCTIONS

 

• Clean and trim the cauliflower. Cut into tiny florets. *I highly suggest you use a kitchen scale if you have one to get an accurate amount of cauliflower.
• Boil the cauliflower for 30 minutes on medium high heat. Until is very soft and mushy.
• Drain the water and place in a blender along with the remaining ingredients. Blend for about 30 seconds until everything is smooth. Taste and see if you want it to be saltier.
• Pour into a medium pot and whisk over medium heat for 5 to 7 minutes. Until it thickens and becomes gooey.
• Use immediately however you like.

https://plantifullybasedblog.com/2024/01/13/amazing-melty-vegan-mozzarella/

Lemon Blueberry Yogurt - to try

 

Lemon Blueberry Yogurt | Gluten-Free | BoneCoach™ Recipes

SERVES: 4

TOTAL TIME: 15 minutes

Ingredients

2 cups fresh (or frozen, thawed) wild blueberries

2 tsp finely grated lemon zest

1 tbsp fresh lemon juice

2 tbsp pure maple syrup

2 tbsp chia seeds

2 cups plain coconut yogurt

Directions

1) Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Using the back of a fork, lightly mash the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, about 5 minutes.

2) Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Stir in chia seeds, and let the jam cool slightly, then divide the jam into 4 jars. Top each jar with 1/2 cup of yogurt. Cover with a lid and chill until ready to serve. Can be kept in the fridge for up to one week.

Collagen Hot Cocoa *****

 

• 1 cup Thai coconut milk
• 1 cup water
• 2 scoops Primal Kitchen Chocolate Coconut Fuel Collagen Powder
• 1 Heaping Tbsp cocoa powder
• ½ tsp Vanilla extract
• 32 drops Liquid 100% Monk Fruit

1. Place a small saucepan on the stove over medium heat. Bring coconut milk and water to a simmer.
2. Add collagen powder, cocoa powder, vanilla, and monk fruit, and whisk until fully blended.

Instant Pot Bone Broth

 

• Bones from (1) 3-4 lb. free range organic chicken
• 
  
• 3 medium carrots, scrubbed and cut in half
• 3 celery ribs (or ends and leaves to equal 1 cup)
• 1 large onion, quartered with skin and root end intact
• 6 garlic cloves, lightly smashed
• 1 Tbsp apple cider vinegar
• 1 bay leaf
• A handful of fresh herbs (sage, rosemary, thyme, and/or parsley)
• Filtered water
• Himalayan salt to taste

1. Place bones, vegetables, vinegar, and herbs the Instant Pot.
2. Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.
3. Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.
4. Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.
5. When cooking is done, allow pressure to release naturally (10-20 minutes).
6. Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.
7. Add Himalayan salt to taste.

https://therealfooddietitians.com/how-to-make-instant-pot-bone-broth/