1⁄3 cup apple cider vinegar; lemon squeeze; 1.5 tbsp. Dijon mustard; 1 tbsp. minced garlic, salt and pepper, capers. Mix, chill, and serve.
Quarter ½ apple, slice one large carrot into thin spears, slice three celery stalks into thin spears, quarter ½ cucumber. Place all into a Ziploc bag, add a dash of salt and double that of pepper. Shake bag thoroughly. Put in fridge overnight for tomorrow’s snack.
1 ½ cups almond flour
6 eggs, separated
3 tbsp. olive oil
3 tsp. baking powder
¼ tsp. cream of tartar
1 pinch of salt
Separate egg whites, add cream of tartar, beat until stiff peaks form. Set aside.
In food processor combine egg yolks, oil, flour, baking powder and salt. Mix until combined. Scrape sides. Add egg whites and mix in. Pour into a buttered 8×4 loaf pan. Bake 30 mins. at 350 degrees.
Cold Asian Salad
1 tsp. avocado oil
3 tbsp. soy sauce
2 tsp. rice vinegar
Squeeze of lime
3 tbsp. sugar-free Szechuan sauce or red pepper flakes
1 bunch cilantro, chopped
1 red bell pepper, sliced in strips
2 cups sliced mushrooms
1 bunch celery, chopped small
2 cups shredded carrots
1 whole large cabbage, sliced in strips
2 tbsp. fresh minced garlic
1 onion, chopped
10.5 oz. protein (minced chicken; flank steak, chipped; or ground turkey)
10 oz. unsalted cashews or peanuts
In large frying pan, sauté your protein, garlic, and pepper. Set aside in bowl. Add avocado oil, rice vinegar, and Szechuan sauce to the frying pan, then toss in all veggies except cabbage. Fry until soft and then add cabbage, cook very al dente, add nuts, stir. Remove from heat. Add meat mixture. Transfer into seven airtight containers and chill. Grab one each day for lunch. Switch up your protein and veggies for a new flavor next week. Try quartered Brussels sprouts if you like them!
This kind of clean eating leaves us with limited choices and can get boring fast. My motto: Can Substitute, Do!