This week’s game is Prepare. This meal plan includes three There are meals Between 6-12 servingswhich means you will have enough for a week… add Enough to freeze and serve later.
Because most deli meals can be stored in the refrigerator for up to six months without spoiling, it’s an excellent way to save time in the future or to have a backup in case something goes wrong.
It’s amazing what a small plan can do!
So, without further ado, here’s my Time-saving tip of the week:
Need a little protein companion to your morning muffins? Try a scrambled egg or two rolled up nitrate-free deli meats.you can also
on Monday
Second: Artichoke and Spinach Baked Egg Cups
large greek power bowl
Man: Salmon with Orange Ginger Dressing
female: 1-2 cups bone broth
Tuesday
Second: Strawberry Almond Muffins
large: chicken wrap
Man: Stuffed Bell Peppers
female: 1-2 cups bone broth
Wednesday
Second: Artichoke and Spinach Baked Egg Cups
large: chicken wrap
Man: Salmon with Orange Ginger Dressing
female: 1-2 cups bone broth
Thursday
Second: Strawberry Almond Muffins
large: greek power bowl
Man: Stuffed Bell Peppers
female: 1-2 cups bone broth
Friday
Second: Artichoke and Spinach Baked Egg Cups
large: chicken wrap
Man: Detox Soup
S: 1 serving of fruit + 1 oz of nuts
Saturday
Second: Strawberry Almond Muffins
large: Stuffed Bell Peppers
Man: Detox Soup
S: 1-2 oz nuts or ½ avocado
Sunday
Second: Artichoke and Spinach Baked Egg Cups
large: chicken wrap
Man: Detox Soup
S: 1 serving of fruit + 1 oz of nuts
*You may need a little protein to keep you satisfied with your morning muffins. I suggest 1 scrambled egg or a few rolled slices of nitrate-free deli meat. Or drink a glass of bone broth with your morning muffins.
shopping list this week
2 green onions
1 head bieber lettuce
3 cups baby spinach
One (1) 8 oz can of water artichoke hearts, drained and chopped, about 1 cup
12 eggs
2 oranges
1 slice + 2 tsp fresh ginger
2 cloves of garlic
2 medium onions
1 English cucumber
1 red pepper
4 green peppers
1 yellow pepper
1 pound ground bison
1 small zucchini
1-14.5 oz cans diced tomatoes
6 cups chicken bone broth
2 carrots
2 celery stalks
1 cup kale
1 cup cabbage
1 medium tomato + 8 cherry tomatoes
½ C parsley
1 small jalapeño
Four (4) 4 to 5 ounce salmon fillets or one 16 to 20 ounce whole fish fillet
1 – 2 green onions
1 cup fresh strawberries
2 cups cauliflower rice
2 pounds chicken
Kalamata olives in small jars
3 tbsp fresh cilantro
Make Sure You Have These Pantry Items
Avocado or Coconut Oil Pan Spray
Celtic or pink Himalayan salt
Black pepper
dried thyme or tarragon
olive oil
sesame oil
coconut aminos
Honey
butter
coconut milk or almond milk
pure vanilla or almond extract
blanched almond flour
coconut powder
baking soda
Celtic or pink Himalayan salt
chia seeds
chili
turmeric
Cinnamon
oregano
balsamic vinegar
marjoram (optional)
lemon juice
fish sauce
paprika
ketchup
italian seasoning
