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.

Spicy Sesame Carrot Soup with Red Lentils - to try

Spicy Sesame Carrot Soup with Red Lentils

Serving: 6

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 tablespoons olive oil

1 medium yellow onion, chopped

1 teaspoon ground chillies or chili flakes (adjust to taste)

2 cloves garlic, minced

2-inch piece of ginger, peeled and minced

1 ½ lbs carrots, scrubbed and chopped

Sea salt and ground black pepper, to taste

½ cup split red lentils, rinsed

5 cups chicken stock

¼ cup tahini

1½ teaspoons toasted sesame oil

1 teaspoon soy sauce

2 teaspoons lemon or lime juice

Set a large soup pot over medium heat. Add the cumin and coriander seeds to the pot and toast, stirring them up often. Toast the spices until very fragrant, about 45 seconds to a full minute. Dump the seeds out onto a small plate and allow them to cool completely before grinding up to a powder in a spice grinder. Set the ground spices aside.

Return the large soup pot to the stove over medium heat and pour in the olive oil. Swirl the oil around a bit and then add the onions to the pot and stir. The onions should be sizzling but on the quieter end of sizzling. Lower the heat if necessary. Keep cooking the onions, stirring occasionally, until very soft and translucent (but not browning), about 7-8 minutes.

Add the ground cumin and coriander to the pot, along with the ground chillies. Stir and cook along with the onions for one full minute. Then, add the minced garlic and ginger to the pot and stir. Keep cooking until the garlic is very fragrant, about 1 minute.

Add the carrots to the pot along with big pinches of salt and pepper. Stir the carrots to coat them in the spices and sautéed onions. Then, add the red lentils to the pot and stir once more. Finally, pour in the chicken stock and give it a final stir.

Bring this broth-y carrot, lentil, and spice mixture to a boil and then lower your heat to a simmer. Simmer this mixture uncovered, stirring here and there, until the carrots are quite soft, about 30 minutes.

Carefully ladle the broth-y carrot, lentil, and spice mixture into the pitcher of an upright, vented blender. To this mixture, add the tahini, sesame oil, and soy sauce. Close the lid on the pitcher and slowly bring the speed of the blender up to high. You may have to add a few splashes of water to get things moving. Blend until you have a completely smooth puree.

Pour the spicy sesame carrot soup back into the pot. At this point, you can leave it as-is or add some water to make the texture a bit more fluid. I personally like a bit of fluidity in pureed soups, so I added 2 cups of water at this point. Bring the soup up to a boil, stirring often. Stir in the lemon or lime juice.

Give the soup a taste at this point to see if you need to adjust some of the seasoning. Maybe it needs even more lemon/lime for your taste, some extra pepper, etc. Adjust the seasoning to your liking and then serve! Top with chopped cilantro, drizzles of tahini, and chili oil, and sesame seeds if desired.

From

Soup and All Easy recipes

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/