mealplan.week40.pdf

WEEK 40 RECIPES
BREAKFAST LUNCH SNACKS DINNER
sheet pan pancakes
spring rolls with peanut
sauce
korean radish kimchi
spatchcock roasted
turkey
smoked salmon & leek
quiche
easy tuna patties pepperoni pizza bites egg roll in a bowl
zucchini egg nests buffalo chicken salad radish chips lamb shoulder chops
almond joy chia
pudding
thai turkey meatballs
cauliflower bacon
popcorn
chicken & broccoli
casserole
goat cheese scrambled
eggs
bacon wrapped chicken
breast
roasted herb crackers swordfish kabobs
huevos rancheros
pesto cauliflower rice
bowl
crunchy kale chips shrimp paealla
cauliflower eggs
benedict
turmeric cauliflower rice
pilaf
avocado stuffed
chicken meatballs
baked mahi mahi

CALORIES FAT PROTEIN CARBOHYDRATES
371.61 28.9g 11.43g 13.55g
Ingredients
Preparation
1 1/2 cup almond flour
3/4 cup coconut flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
6 large eggs
1 1/4 cup full-fat coconut milk
1/4 cup ghee, melted & cooled
2 tsp. vanilla extract
10 drops liquid stevia
1. Preheat oven to 425 degrees and line an 18×13 baking sheet with parchment paper.
2. Mix all ingredients until a smooth and creamy batter forms. If the batter is too thick,
add more coconut milk until it reaches the right consistency. The batter should be a
bit thicker than traditional pancake batter.
3. Pour into the prepared baking sheet and use a spatula to spread it out evenly.
Top with your favorite optional toppings, if using.
4. Bake for 10-13 minutes, or until a toothpick inserted into the center comes out
clean. Cut into 12 slices.
5. Enjoy with your favorite toppings!
Sheet Pan Pancakes
(8 servings)

318.13 25.5g 14.26g 11.94g
Ingredients
Preparation
Crust:
2 cups almond flour
1/4 cup ghee, melted
1 large egg
1/2 tsp. sea salt
2 tsp. coconut oil
2 leeks white and light green parts only, sliced
3 cloves garlic, minced
4 large eggs
1/2 cup almond milk
2 Tbsp. nutritional yeast
2 Tbsp. fresh dill, chopped
1 Tbsp. fresh chives, chopped
1/4 tsp. salt
1/8 tsp. black pepper
6 oz. smoked salmon
1. Preheat oven to 350 degrees, and grease a 10
inch quiche dish with ghee.
2. Combine all ingredients for the crust in a large bowl until a crumbly dough forms.
Press the dough into the quiche dish. Bake for 15 minutes.
3. While the crust is baking, heat coconut oil in a skillet over medium heat. Add sliced
leeks and garlic and stir cooking for 3-4 minutes just softened and fragrant. Remove
from heat and set aside.
4. In a separate bowl, whisk together eggs, coconut milk, nutritional yeast, dill, chives,
salt, and pepper until smooth. Stir in the leek mixture and smoked salmon. Pour the
egg mixture into to the par baked quiche crust.
5. Bake in the oven for 40 minutes until golden, and a knife inserted in the center
comes out clean. Cool slightly before slicing and serving.
Smoked Salmon & Leek Quiche
(6 servings)

336.4 21.06g 22.56g 16.61g
Ingredients
Preparation
6 cups spiralized zucchini
6 eggs
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. black pepper
ghee or coconut oil, for greasing
1. Place zucchini in a colander over a bowl and toss with salt until evenly coated. Let
the zucchini noodles sit for 20 minutes so they can sweat.
2. Preheat oven to 400 degrees, and use ghee or coconut oil to generously grease
a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter. Use
your hands to squeeze the zucchini noodles to release as much moisture as possible.
3. Place in a bowl and add garlic powder, onion powder, and ground black pepper.
Carefully separate the egg whites from the yolk. Place the yolks on a plate, and add
the whites to the zucchini noodles and mix together.
4. Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create
a nest and leave an indent in the center. Carefully place a yolk in the center of each
zucchini nest. Sprinkle with more salt and pepper.
5. Bake for 15-20 minutes until the yolks are cooked to your liking.
Zucchini Egg Nests
(2 servings)

347.1 30.57g 5.76g 19.02g
Ingredients
Preparation
2 cups almond milk
1/2 cup coconut flakes
1/4 cup cocoa powder
1/4 cup powered stevia
1 tsp. vanilla extract
1/3 cup chia seeds
2 Tbsp. crushed almonds
1/4 cup sugar-free dark chocolate chips
1. Combine the milk, 1/4 cup of the coconut flakes, cocoa powder, stevia, and vanilla
extract in a blender. Mix until the ingredients are well combined.
2. Pour the mixture into a large mixing bowl. Add the chia seeds and whisk vigorously
for 1 to 2 minutes. Transfer the pudding to 4 individual serving bowls or cups and
refrigerate for 1 to 2 hour.
3. Top with almonds, remaining 1/4 cup of coconut flakes, and chocolate chips, if
desired, before serving.
Almond Joy Chia Pudding
(6 servings)

285.45 20.64g 19.18g 7.72g
Ingredients
Preparation
2 Tbsp. butter
8 eggs
4 oz. goat cheese
1 lemon
1 Tbsp. chives, thinly sliced
1 bunch asparagus, ends trimmed
1/2 tsp. salt
1/2 tsp. pepper
1. Place a skillet over medium-high heat and cook
the asparagus in it for about 3 minutes. After those 3
minutes of dry pan-frying, add 1/4 cup of water and
cook the asparagus for 3-4 more minutes. Cook until
tender and season with salt and pepper to taste.
2. In a medium mixing bowl, whisk the eggs together until well-beaten. Crumble in the
goat cheese and stir it in until evenly mixed. Season with salt and pepper to taste.
3. In a skillet over medium heat, melt the butter. Add in the eggs and once they begin to
set, use a spatula to scramble them. Serve immediately with the asparagus on the side!
Goat Cheese Scrambled Eggs
(4 servings)

241.74 17.81g 12.14g 9.96g
Ingredients
Preparation
3 eggs
1 tsp. salt
2 Tbsp. chives, chopped
1 Tbsp. olive oil
2 zucchini, coarsely grated and drained of liquid
1 oz. pico de gallo
2 Tbsp. almon flour
2 Tbsp. guacamole
1. Heat the olive oil in a skillet over high heat. Mix the
zucchini, almond flour, one egg and 1 tablesoon of the
chives together. Scoop the zucchini mixture into the pan and make 2 fritters of equal
size. Flatten the fritters with a spoon and form them into a circle. Cook each side for
3-4 minutes on both sides.
2. While the zucchini fritters cook, place a small pan over high heat for 2 minutes then
add olive oil to coat it and allow it to warm for 30 seconds. Crack the other 2 eggs into
the pan then lower the heat to medium and fry the eggs until the whites are set and
crisping but the yolk is still a little runny depending how you like them. Season the
eggs with salt and pepper to taste.
3. Remove the zucchini fritters from their pan when done then top them with the 2
eggs. Garnish everything with pico de gallo, guacamole and remaining chives.
Huevos Rancheros
(2 servings)

542.38 46.03g 24.5g 10.19g
Ingredients
Preparation
1 cup cauliflower rice
1 large egg
1 Tbsp. nutritional yeast
2 Tbsp. almond flour
1/4 tsp. sea salt
2 large eggs, poached
2 slices Canadian bacon
1 Tbsp. chopped parsley
4 egg yolks
1 Tbsp. lemon juice
1/2 cup unsalted, melted grass-fed butter
pinch of paprika
1/4 tsp. sea salt
1. Preheat the oven to 350 degrees and line a small
baking sheet with parchment paper.
2. Combine the cauliflower rice, 1 egg, nutritional
yeast, almond flour and 1/4 teaspoon of salt in a
medium mixing bowl and stir well to moisten. Form
the mixture into 2 round hash brown patties on a
baking sheet. Bake 15 minutes. Flip the hash browns
gently and bake for 10 minutes longer.
3. Heat 1 cup of water in a medium until just barely boiling, about 5 minutes. Place a
medium mixing bowl over a saucepan to create a double boiler. Vigorously whisk the
eggs and lemon juice in a mixing bowl until thickened and doubled in volume, about
5 minutes. Continue to whisk constantly while heating the eggs. Slowly drizzle in the
melted butter until the sauce is thick and creamy, 3 to 4 minutes. The mixture should
continue to thicken and double in volume. Remove from the heat and stir in paprika
and sea salt. Set the bowl in a warm spot, like on the stove, to stay warm.
4. Place the cauliflower hash browns on a serving plate and top with Canadian bacon
and a poached egg, and drizzle with Hollandaise sauce. Finish with chopped parsley.
Enjoy right away.
Cauliflower Eggs Benedict
(2 servings)

263.46 19.27g 10.68g 15.18g
Ingredients
Preparation
16 large shrimp, cooked
8 large collard green leaves
1 cup shredded carrot
1 cup cucumber, julienned
1 cup red cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 bunch mint leaves
1 bunch basil
1 bunch cilantro
1 cup Dang Food Lightly Salted Coconut Chips
Peanut Sauce:
1/4 cup almond butter
1/4 cup coconut milk
3 Tbsp. coconut aminos
1 Tbsp. fish sauce
1 Tbsp. lime juice
1/2 tsp. sesame oil
1 garlic clove
1/2 tsp. ground ginger
1/4 tsp. cayenne
1/8 tsp. salt
1. Place all ingredients for the “peanut” sauce in a blender and blend until smooth. Set
aside.
2. Bring water to a boil in a large skillet. Cut the stems off the collard greens and lay
them flat to shave off the top of the stem attached to the leaves. One by one, add the
leaves to the boiling water for 15 seconds until bright green and soft. Dry each leaf
with a paper towel or a clean dish cloth.
3. Place a collard green leaf on a flat surface. Add 4 shrimp halves at the center, and
top with 2 tbsp each of: carrot, cucumber,
cabbage, and red bell pepper. Add 2-3 leaves
of mint, basil, cilantro. Top with about 2 tbsp of
coconut chips. Fold over the sides, and roll up
like a burrito finishing with the end faced down.
4. Slice in half, if desired, and serve with
“peanut” sauce.
Spring Rolls with Peanut Sauce
(4 servings)

439.84 30.9g 36.53g 7.65g
Ingredients
Preparation
10 oz. canned wild tuna, drained
1 egg
1/2 cup almond flour
1/4 cup chopped green onions
2 tsp. dijon mustard
1 tsp. hot sauce
zest and juice of 1/2 lemon
salt and pepper, to taste
2-3 Tbsp. coconut oil
1. In a big bowl, combine all ingredients except coconut oil and mix evenly.
2. Shape the mixture into 4 patties, each about 1/2-1 inch thick.
3. Heat coconut oil in a skillet over medium high heat. Gently lay the patties into the
pan, and cook until browned, about 3-4 minutes on each side.
Easy Tuna Patties
(2 servings)

390.12 24.45g 33.82g 7.19g
Ingredients
Preparation
2 cups cooked chicken, cubed
2 stalks celery, diced
1 carrot, shredded
2 green onions, chopped
1/4 cup hot sauce
1/4 cup mayonnaise
2 tsp. dijon mustard
1/2 tsp. onion powder
1/4 tsp. dried dill
1. Add all ingredients in a large bowl and toss together to mix well.
2. Enjoy immediately, or keep in the refrigerator in an airtight container for up to 1
week.
Buffalo Chicken Salad
(2 servings)

253.64 14.93g 26.37g 5.81g
Ingredients
Preparation
2 lbs. ground turkey
1 cup almond flour
2 large eggs
3/4 cup scallions, sliced
1/2 cup fresh basil, chopped
3-4 cloves garlic, minced
3 Tbsp. fish sauce
2 Tbsp. lemongras, chopped
1/2-1 tsp. crushed red pepper
1 Tbsp. coconut oil, melted
1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with
parchment paper.
2. Set out a large mixing bowl. Add the ground turkey, almond flour, eggs, scallions,
basil, garlic, fish sauce, lemongrass, and crushed red pepper. Mix until well combined
with a smooth texture.
3. Use a 1.5 tablespoon scoop to portion out balls. Gently roll the balls and lay them
on a baking sheet. The meat mixture will be very soft and sticky, so try not to roll the
balls too much.
4. Once all the balls are formed. Warm the coconut oil, then drizzle it over the tops
of the meatballs. Place the meatballs in the oven for 10 minutes. Then flip each
meatballs and place back in the oven for another 10 minutes. Serve warm.
Thai Turkey Meatballs
(10 servings)

643.96 48.67g 39.68g 9.63g
Ingredients
Preparation
1 scallion, finely diced
1/4 jalapeño pepper, finely diced
salt, to taste
black pepper, to taste
cayenne, to taste
2 whole boneless, skinless chicken breasts
1/2 lb. bacon
1. Preheat oven to 350 degrees.
2. Combine garlic, scallion, and jalapeño, mashing together with the back of a spoon
to make a coarse paste. Rub the chicken with garlic/scallion mixture, then season
both sides lightly with salt, pepper, and cayenne.
3. Line a plate with half the bacon, and center one breast in the middle. Wrap the
breast with bacon and trim off excess. Place in a glass or ceramic baking dish, and
repeat with second breast. Use any extra bacon clippings to fill in the gaps.
4. Bake in oven until chicken reaches 165 degrees, about 25 minutes. Let rest for five
minutes before cutting, then slices along bacon lines to serve.
Bacon Wrapped Chicken Breast
(2 servings)

296.39 23.93g 10.2g 15.05g
Ingredients
Preparation
3 cups cauliflower rice
2 cups basil leaves
¼ cup walnuts
¼ cup nutritional yeast
1 Tbsp. minced garlic
¼ cup olive oil
½ cup water
1 tsp. salt
2 eggs
½ cup spinach leaves
½ cup diced avocado
1. Place the basil leaves, walnuts, nutritional yeast, minced
garlic, olive oil, water, and salt in the blender and blend
well until you get a thick, smooth pesto.
2. Combine the pesto and riced cauliflower in a large pot
over medium heat and stir well, allowing it to cook for at
least 8 to 10 minutes until the cauliflower is tender. As the
cauliflower rice is cooking, fry two eggs sunny side up.
3. Divide the pesto cauliflower rice evenly between two bowls, and top each bowl with
a sunny side up egg, a handful of spinach leaves, and diced avocado. Sprinkle ground
black pepper over the top and serve.
Pesto Cauliflower Rice Bowl
(4 servings)

212.38 12.55g 9.52g 20.75g
Ingredients
Preparation
1 head cauliflower, cut into florets
1 onio, diced
½ cup roughly chopped almonds
2 tsp. turmeric
1 tsp. black pepper
chopped parsley
1. Process cauliflower florets in a food processor until you get a rice-like texture. You
may need to process the florets in small batches.
2. In a large skillet over medium heat, sauté diced onions for about 5 minutes, until
tender. Add garlic and stir-fry until fragrant.
3. Add in cauliflower rice and cook over medium heat for another 5 minutes, until
tender. Sprinkle ground turmeric and pepper over the cauliflower rice. Mix until
spices are evenly distributed.
4. Add chopped almonds, mixing well and stirring for another 2 minutes.
5. Evenly divide between two bowls. Garnish with chopped parsley before serving.
Turmeric Cauliflower Rice Pilaf
(3 servings)

685.15 29.49g 98.37g .99g
Ingredients
Preparation
2 Tbsp. salt
1 Tbsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
½ tsp. dried rosemary
½ tsp. paprika
¼ tsp. ground nutmeg
1/4 cup butter, melted
12-14 lb. turkey
1. If possible, brine the turkey for 24 hours before
cooking. Remove the turkey from the brine and air dry for 1-2 hours. Brining creates
super moist flavorful turkey meat.
2. Use strong kitchen shears to cut alongside the backbone, from one end of the bird
to the other. Then cut along the other side of the backbone to remove it completely.
Keep the shears very close to the backbone as to not cut off any meat. Open the
cavity of the turkey to find the breastbone. Now cut a shallow incision through the
flexible bone, from one end to the other, yet not all the way through the breast meat
and skin on the other side. This allows the turkey to be flattened.
3. Place the turkey breast-side-up on a large rimmed baking sheet. Push the breasts
down to flatten the turkey. Pull the drumsticks down and together to create the
classic spatchcock shape. Fold the tips of the wings backward under the breast.
4. Pat the turkey dry with a paper towel. Then pour the melted butter over the top
and rub (or brush) it over the entire surface of the turkey. In a small bowl, mix all the
herbs and spices for the turkey rub. Sprinkle the rub generously over the turkey.
5. Preheat the oven to 350 degrees. Move the racks, if needed, to allow for the height
of the turkey. Once hot, place the turkey in the oven. Roast the turkey for 1 ½ – 2 ½
hours until the temperature of the turkey breast reaches 165 degrees.
Spatchcock Roasted Turkey
(12 servings)

260.36 10.22g 29.82g 14.13g
Ingredients
Preparation
2 tsp. apple cider vinegar
1/2 tsp. salt
1/4 cup chicken broth
1 cup carrots, shredded
1 lb. ground turkey
2 Tbsp. olive oil
1/2 tsp. minced ginger
1 tsp. sesame oil
1 1/2 cup onion, finely diced
5 cups shredded cabbage
2 Tbsp. coconut aminos
1/4 tsp. pepper
1. Heat 1 tablespoon of olive in a large skillet over medium
heat. Add in the ground turkey and cook it for 5-6 minutes
or until cooked through. Once done, push it to one side of
the pan and add the onion to the empty side. Sauté the
onion for 3-4 minutes with the turkey juices and olive oil.
2. Once the onion is translucent, add in the shredded carrots, garlic, and ginger,
then sauté everything for 2 minutes. Stir together with the turkey and onions.
3. Add in the chicken broth along with the cabbage, coconut aminos, and apple
cider vinegar. Stir well and cover the pan with a lid. Reduce the stovetop heat to
medium-low and allow the dish to cook for 12-15 minutes or until the cabbage
becomes tender. Right before serving, add in the sesame oil. Garnish with sliced
green onions.
Egg Roll in a Bowl
(4 servings)

336.22 22.98g 28.54g 3.08g
Ingredients
Preparation
2 lamb shoulder chops
2 cloves organic garlic
1 sprig fresh rosemary
3 Tbsp. olive oil
celtic sea salt
1 bunch cardoons
1. Mix the garlic, rosemary, salt and oil in a small food processor.
2. Lay the chops in a small tupperware and rub with the oil mixture. Let sit covered for
about ½ hour or until they reach room temperature.
3. Heat a cast iron skillet until a droplet of water bounces off when dropped on it. Lay
the chops in the skillet and grill for about 5 minutes each side, or until the internal
temperature of 125 degrees is reached.
4. Let the chops rest for 5 minutes in a warm covered plate before serving.
5. Wash the cardoon stems under cold water. With a sharp knife peel the tough outer
skin off. Cut in pieces about 4 inches long.
6. In a small pot bring about a quart of salted water to a boil. Add the cardoons and
cook for 15 to 20 minutes or until tender when pierced with a fork. Drain well.
7. While the lamb chops are resting quickly fry the cardoons in the same cast iron
skillet, still containing the cooking juices of the lamb chops. Serve together still hot.
Lamb Shoulder Chops
(2 servings)

711.6 56.88g 35.26g 17.39g
Ingredients
Preparation
2 lbs. chicken thighs
1 Tbsp. avocado oil
10 pieces bacon, diced
4 cups broccoli florets
2 cups mushrooms, diced
1/4 cup arrowroot flour
2 Tbsp. minced garlic
1 1/2 cups coconut milk
1 tsp. salt
1 tsp. pepper
1 Tbsp. ghee
1. Preheat oven to broil. Grease a sheet pan with
avocado oil and place chicken on the pan. Season lightly with salt and pepper on
both sides. Place in the oven to cook for 6 minutes. Remove, flip and place back in
the oven to cook for 6 more minutes or until cooked through. When the chicken has
finished, set it aside while you make the rest of the ingredients and turn the oven
down to 400 degrees.
2. Heat a large skillet over medium heat. Add in diced bacon and cook, stirring
occasionally, until it just starts to get crispy, about 6-7 minutes. Remove and place on
a paper towel lined plate.
3. Using the same pan you cooked the bacon in over medium heat, add mushrooms
and cook until they begin to soften, about 2 minutes. Add in the arrowroot flour and
minced garlic and stir around to mix well with the mushrooms, about 1-2 minutes.
4. Slowly add in the coconut milk, stirring constantly for 2 minutes. The sauce will
bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat down
to low and simmer. Stir in salt and pepper.
5. Grease a 9x13 baking dish with ghee. Chop the cooked chicken into bite sized
pieces. Add the cauliflower rice, broccoli, chicken, bacon and creamy sauce to the
baking dish. Carefully mix everything together well with a spoon. Place back in the
oven to bake for 20-25 minutes. Remove and allow to cool at least 5 minutes before
serving.
Chicken & Broccoli Casserole
(6 servings)

356.49 26.55g 23.37g 5.86g
Ingredients
Preparation
2/3 cup olive oil
3 Tbsp. apple cider vinegar
3 Tbsp. lemon juice
1 Tbsp. dijon mustard
salt, to taste
black pepper, to taste
2 lb. swordfish, cubed
1 head fennel, cubed
1 pint cherry tomatoes
1. If using wooden skewers, soak them in water in a casserole dish or baking sheet for
30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the
grill grates with olive oil.
2. Mix the apple cider vinegar, lemon juice and mustard in a small bowl. Add the olive
oil in a slow stream while whisking. Season with salt and pepper.
3. Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and
vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of
each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
4. Add the skewers to the grill and cook until there are clear grill marks on the flame
side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes.
Continue to rotate the skewers and cook on each side until all sides are cooked and
have a slight char.
Swordfish Kabobs
(8 servings)

308.45 4.83g 51.05g 15.07g
Ingredients
Preparation
1 lb. medium shrimp, peeled
1/2 cup onion, finely diced
1 cup bell pepper, diced
2/3 cup chicken broth
2 Tbsp. tomato paste
2 Tbsp. ghee
2 Tbsp. parsley, finely chopped
1 tsp. smoked paprika
1/4 tsp. saffron threads
1/4 tsp. ground turmeric
1/4 tsp. pepper
1/2 tsp. sea salt
1/4 tsp. red pepper flakes
1. Blot shrimp dry with paper towel to remove any excess liquid. In a large skillet, melt
1 tablespoon of ghee over medium heat. Add shrimp and sauté 5-7 minutes, turning
once. Place cooked shrimp a bowl and set aside.
2. Melt down the remaining tablespoon of ghee and stir in onion and bell pepper.
Sauté until onion starts to soften, about 5 minutes.
3. Stir in tomato paste and chicken broth. Add cauliflower rice, saffron threads,
turmeric, smoked paprika, red pepper flakes and sea salt. Stir well. Cook for 5
minutes.
4. Stir in cooked shrimp and garnish with fresh parsley.
Shrimp Paella
(2 servings)

215 5.49g 30.1g 7.68g
Ingredients
Preparation
6 mahi mahi fillets
juice of 1 lemon
1 Tbsp. olive oil
1 onion, diced
1/2 cup white wine
1 (14.5-oz) can diced tomatoes
1/2 cup coarsely chopped olives
2 Tbsp. capers
1/2 tsp. crushed red pepper
2 cups baby spinach
1. Place mahi mahi fillets in an 11 x 7 glass or ceramic casserole dish (no metal). Season
with salt and pepper. Pour lemon juice over fillets and refrigerate for 30 minutes.
Meanwhile preheat oven to 375 degrees.
2. Heat oil in a large skillet over medium heat. Saute onions until almost translucent.
Add wine to pan and cook until liquid is reduced by half (about 3-4 minutes). Stir in
tomatoes, olives and capers and heat through. Stir in spinach and cook until slightly
wilted. Season sauce to taste with salt and pepper.
3. Pour tomato mixture over fish in casserole dish. Bake for 30 minutes or until fish is
baked through, basting every 10 minutes if fish is not covered in sauce.
4. Serve immediately over cauliflower, if desired.
Baked Mahi Mahi
(6 servings)

84.52 2.16g 4.15g 16.32g
Ingredients
Preparation
3 lb. Korean radish or daikon radish, cubed
4 tsp. salt
1 inch ginger, grated
4 green onions, chopped
1/3 cup gochugaru red pepper flakes
1/4 cup fish sauce
1. Sprinkle with sea salt and toss together to coat. Let this rest for 30 minutes so the
radish can sweat out its juice and soften. Drain out the juice.
2. Add the garlic, ginger, green onions, gochugaru, and fish sauce. Mix everything
well so the spices are evenly coated. Taste to add more gochugaru or fish sauce, if
needed. Keep it mind that the kimchi will get saltier as it ferments.
3. Transfer to a glass jar with an airtight lid, pressing down firmly with your hand as
you pour it in so the mixture is compact in the jar and there are no air bubbles. Make
sure the top of the kimchi is at least 2 inches below the opening of the jar.
Close the lid and let it sit at room temperature out of sunlight for 24 to 48 hours while
it ferments. Check after 24 hours. It’s ready when you open the lid and you see small
bubbles escaping off the top and the kimchi has a strong, sour smell. You can also
taste to check to see that it has fermented to your liking.
4. Store in the refrigerator and eat it with everything! It will keep well for longer than
a year, but you may want to eat it within 3 to 4 months before it gets too sour.
Korean Radish Kimchi
(6 servings)

251.91 22.57g 9.79g 2.09g
Ingredients
Preparation
24 slices pepperoni
24 small basil leaves
1 jar pizza sauce
24 mini mozzarella balls
black olives, sliced
1. Preheat the oven to 400 degrees. Using kitchen
shears, snip four 1/2 inch cuts around the edges of
each pepperoni slice, leaving the center uncut. Each
pepperoni should look like a circular cross.
2. Press each pepperoni down into a mini muffin pan.
Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the
pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move
the cups to a paper towel lined plate to remove excess oil.
3. Wipe the grease out of the muffin pan with a paper towel, then return the cups to
the pan. Place a small basil leaf in the bottom of each cup, followed by 1/2 teaspoon of
pizza sauce, a mini mozzarella ball, and an olive slice.
4. Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the
cups to cool again for 3-5 minutes before serving.
Pepperoni Pizza Bites
(24 servings)

170.06 15.26g 1.58g 7.9g
Ingredients
Preparation
Oil for deep frying preferably palm oil
1 lb. radishes
1/2 tsp. coarse salt
1. In a deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325 degrees.
2. Using a mandoline slicer or very sharp knife, cut radishes into very thin slices.
Place radishes in pot and cover with water. Heat to boiling. Boil over high heat 4
to 5 minutes or until radish are translucent and skins lighten. Drain radish slices in
colander.
3. Slowly add the radish slices to the hot oil to prevent splattering. Fry radish slices in
hot oil 8 to 10 minutes or until they turn a deep golden brown.
4. Drain on paper towels and season with salt.
Radish Chips
(2 servings)

165.78 15.69g 2.64g 4.67g
Ingredients
Preparation
1 lb. cauliflower, cut into very small florets
2 slices bacon, finely diced
2 tsp. smoked paprika
2/3 cup coconut oil, melted
1/2 tsp. salt
1/4 tsp. pepper
1. Place all the ingredients in a bowl. Keep mixing and
turning the cauliflower pieces over until they are all
completely coated with the oil and spices.
2. Place the coated cauliflower pieces onto a large baking sheet. Bake at 350 degrees
for 15 minutes, or until cooked.
Cauliflower Bacon Popcorn
(6 servings)

203.53 16.6g 6.09g 10.25g
Ingredients
Preparation
3 cups ground flax seed
10 sticks celery
¼ cup avocado oil
2 Tbsp. apple cider vinegar
1 tsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary, chopped
1 tsp. salt
1. Preheat oven to 225 degrees and cover two large baking sheets with parchment
paper or a silicone baking sheet. Set aside.
2. Place celery, oil, vinegar, herbs and salt in the bowl of your food processor. Pulse
until celery is completely pureed. Add ground flax and pulse just until combined. Let
sit for 2 minutes to firm up.
3. Plop half of the dough onto your prepared baking sheet, smoothing out with the
back of a spoon until it covers the entire baking sheet. You want the crackers to be
about ¼-inch thick.
4. Once complete, repeat with remaining dough on the other baking sheet. Then, run
a knife along the sheets, scoring squares in the dough.
5. Bake for 2 hours. Halfway through baking, remove the parchment paper and
flip the crackers. The baking time will vary greatly on how thick/thin you make the
crackers. You want the end result to be crisp, crunchy with no moisture left. Remove
from the oven and allow to cool on the baking sheet for 15 minutes.
Roasted Herb Crackers
(15 servings)

184.72 14.25g 7.17g 9.82g
Ingredients
Preparation
1 bunch kale
2 Tbsp. olive oil
2 Tbsp. parmesan cheese
1 tsp. garlic powder
1 tsp. salt
1 tsp. crushed red pepper
1. Start by washing and drying your bunch of kale. Make sure to dry them really well
between some paper towels. If the kale is too wet with water when going in to the
oven, it will steam instead of bake.
2. Rip into your desired pieces. Stem in or out, your preference.
3. Pour in your oil of choice; we used olive oil. And add in your seasoning.
4. Using your hands, gently massage and combine all the ingredients and make sure
both sides of every leaf are shiny with oil. Next, lay and space them out on a cookie
sheet. We didn’t grease ours as our chips were oily enough.
5. Put them into the oven at 350 degrees. After 8 minutes, check in on them. If they’re
still soft, keep baking for 2 minute intervals. Take the kale chips out when they’re nice
and crispy!
Crunchy Kale Chips
(2 servings)

99.41 5.72g 10.16g 1.87g
Ingredients
Preparation
1 avocado, mashed
1 lb. ground chicken breast
2 tsp. parsley, finely chopped
1 Tbsp. dijon mustard
1 Tbsp. ghee
1 tsp. salt
1. In a large mixing bowl, combine the ground chicken, mustard, garlic powder,
parsley, and salt. Mix everything until well combined.
2. Shape 10 meatballs out of the mixture, but keep 1/2 cup of meat in the bowl for
later. In each meatball that you formed, create a divot with your thumb and add
1 teaspoon of avocado mash into it. Take 1 tablespoon of the saved meat for each
meatball and cover the avocado, tucking it in the middle.
3. Melt the ghee in a large skillet over medium heat. Add as many meatballs as fit,
being careful not to crowd them. Cook for 12 minutes, occasionally turning to evenly
brown the meatballs on all sides. Repeat with any extra meatballs and enjoy!
Avocado Stuffed Chicken Meatballs
(10 servings)

mealplan.week40.pdf

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