Breakfast 9 am  Fruit salad

Recipe: cut kiwi, apple and avocado, add 1 tbsp. chia seed, a handful of pumpkin seeds and 1 tbsp. flax seed.

Lunch 2 pm  Cauliflower rice


1/2 tbsp. oil

1/4 cup onion or shallots, chopped

4 cloves of garlic finely chopped

1 tbsp. minced ginger

1 cup peas and carrots

1/2 cup chopped bell pepper

½ head of medium cauliflower, 2.5 to 3 cups shredded

¼ head of broccoli, about 1 cup shredded

1 tbsp. + 1 tsp soy sauce

1 to 2 tsp chile sauce

1/2 to 1 tsp toasted sesame oil

1/4 tsp salt

a generous dash of black pepper

scallions for garnish

Cook onion and garlic in oil (or 1 tbsp. broth) over medium heat until golden. Add ginger, bell pepper, veggies, peas and carrots and a dash of salt. Mix, cover and cook for 3 to 4 minutes. Add the shredded cauliflower + broccoli, sauces, salt and pepper and mix well. Cover and cook for 5 minutes. Fluff really well, cover and let sit to steam for another 2 minutes. You want the cauliflower to be cooked to a bit more than al dente, but still have just a slight bite. Taste and adjust salt, flavor. Fluff again. Serve hot.

Dinner 7 pm Chicken soup


1 whole chicken

3 carrots, halved

4 stalks celery, halved

1 red onion, halved

water to cover

salt and pepper to taste

Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

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