We have made it to day 6, SATURDAY! How are you guys holding up? Things are going well over here. I have been trying really hard to incorporate variety into our meals, so neither of us feel deprived, EXCEPT for dessert. Chris especially is missing dessert. I don’t know why it is so ingrained in our culture to have something sweet after every meal, but that is the hardest thing to overcome.

Here are a few of the things we have been eating this week.

Breakfasts have been pretty much the same every day. Greens with some sort of protein or carb, and an egg.


Greens, 1/2 chopped up leftover baked potato and an egg.


Greens with deer steak and sauce.


Greens with deer steak, an egg and some homemade mayo mixed with grated horseradish.


Greens, 2 eggs and tomatillo sauce.

Packed lunches have been the hardest. But I think I was able to pack enough stuff to keep Chris full during the day.


One of the days I packed lettuce with potato salad on top (mixed with some mustard, and the homemade mayo and cilantro parsley sauce I made last week), and turkey roll-ups with mustard, mayo, carrot and cucumber, and an apple.


Another day I just packed a big salad, and yesterday I packed leftover soup, an apple, and some peanuts and dried unsweetened coconut.


Tuesday night we ate some chili that I pulled out of the freezer.


Wednesday night I made deer steak, with roasted brussel sprouts, steamed green beans and some homemade mayo mixed with grated horseradish. It was really yummy!


Thursday night I made soup. I sautéed carrots, onions, peppers and mushrooms, then I added sliced cabbage, pulled pork and mixed in some pureed kabocha squash and broth. It was so good! Simple but absolutely delicious.


Last night I made bean tortillas!


It was great they were flexible and stayed together. Once they got soaked with sauce they broke in half and so we had to finish eating them with a fork, but they were still really good. Especially for a tortilla that is grain free, dairy free, and nut free.



I cooked up a mixture of greens, onion and peppers, and skirt steak and we topped it with salsa and tomatillo sauce. Yummy!

White Bean Tortillas (grain free, dairy free, nut free)

2 Cups Cooked White Beans, drained

3 eggs

2 T coconut flour

1/2 cup tapioca flour

2 T olive oil

1 tsp salt

Water to thin as needed


Blend all ingredients together with a food processor or immersion blender. Add water 1 T at a time until it is the consistency of pancake batter. Heat up a skillet or non-stick pan and pour in some batter and spread it around the pan to make a tortilla. Flip when the batter starts to come away from the pan. Serve immediately, or keep warm in a toaster oven.