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.

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

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Greens with deer steak and sauce.

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

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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.

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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.

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

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

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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!

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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.

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Last night I made bean tortillas!

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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.

 

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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

Directions:

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.