I am finally starting to feel better!
Here is today’s menu:
breakfast: 2 apple flaxseed pancakes: whisk together 1 egg, 1/4 of an apple, grated, 1 T ground flaxseeds, 1 pkt stevia, and 2 T milk. Coat an omelette pan lightly with coconut oil, heat to medium, and pour the apple flaxseed batter in. Cook until the bottom is firm, 3-4 minutes, then flip and finish cooking. Makes 1 pancake (we need to have 2). Serve with cinnamon and a little butter, and the rest of the apple cooked and made into applesauce, heated and thinned with water, for syrup.
Check off 2 of 2 daily fiber rich (the flaxseeds are high fiber), and daily sulfer rich.
snack: 2 clementines.
Check off daily citrus.
lunch: cream of celery soup; cook the celery in coconut oil; and I use leftover mashed potatoes and chicken stock; and baked macaroni and cheese made with brown rice elbow macaroni.
Check off daily liver healing.
snack: 5 oz tuna or chicken salad made with homemade mayonnaise, and whole grain gluten free crackers.
Check off 4 oz protein and daily omega 3 rich fat.
dinner: pot roast open face sandwiches made with 4 oz leftover pot roast; use toasted whole wheat gluten free bread from the Whole Foods gluten free bakery case; and 1 heaping cup of broccoli salad on dark leafy greens.
Check off 4 oz protein, daily crucifer and daily dark leafy greens.
