Week 2

*Recipes Below

Day 1

Breakfast

½ grapefruit

Grilled thin sliced beef steak seasoned

Boiled egg

Coffee

Lunch

Vegetable beef soup*

Water

Dinner

Dilled  Salmon

Baked Brussell Sprouts*

Green Salad w/zesty dressing*

Water

Day 2

Breakfast

½ grapefruit

2 cups watermelon

¼ cup blueberries

Coffee

Lunch

Tuna w/mayo, green olives, green onions, boiled eggs and served over a bed of lettuce

Cucumber slices w/chili lime dip*

Water

Dinner

Paprika Pork Chops*

Steamed veggies

Salad with Zesty Dressing*

Water

Day 3

Breakfast

2 egg omelet

½ grapefruit

Coffee

Lunch

Left over pork chop

Cucumbers with dill dip (add dill weed to mayo)

Water

Dinner

Baked shrimp*

Spaghetti squash

Steamed zucchini

Water

Day 4

Breakfast

Boiled egg

½ grapefruit

Watermelon

Coffee

Lunch

Shrimp Salad*

Water

Dinner

Taco Salad* with Zesty dressing

Fruit

Water

Day 5

Breakfast

Sunbutter

Apple Slices

Coffee

Lunch

Taco Salad

½ grapefruit

Water

Dinner

Curry Chicken

Salad w/dressing 101

Water

Day 6

Breakfast

2 egg omelet w/grilled steak

½ grapefruit

Coffee

Lunch

Boiled Shrimp

Sautéed Cabbage

Water

Dinner

Talapia seasoned with lemon pepper and baked with lemon slices

Grilled asparagus

Fruit salad

Water

Day 7

Breakfast

Boiled egg

Large fruit salad

Coffee

Lunch

Seasoned roast beef

Small baked potato w/clarified butter

Green salad

Water

Dinner

Roast Beef Rollups

Sweet potato fries

Water

Snacks

Herbal Tea (seems to take care of my late night cravings)

Fruit

Veggies and either Chili Lime Dip or Dill Dip

Dill Encrusted Salmon: Put 1T of dill weed in 1/2 cup of mayo. Put in fridge for 20 minutes. While dill is in fridge, remove salmon steak (enough to serve 2) from fridge. Place fish on a parchment paper covered baking sheet. Cover fish with 1 -2 T lemon juice and let sit outside of fridge (meat should begin to whiten). Remove dill mayo from fridge and cover fish as completely as possible. Bake in 400 degree oven for 15 minutes or until fish flakes easily with a fork.

Dill Salmon with dilled sugar snap peas and baked okra

Baked Brussels Sprouts: Wash and remove outer leaves. Spray cookie sheet with olive oil. Place sprouts on cookie sheet and spray with olive oil. Salt. Bake until bottoms start to brown. Turn over and continue cooking another 10 minutes. Serve with clarified butter.

Chili Lime Dip

Add chili powder and fresh or bottled lime juice to Whole30 mayo. Best if made a hour before eating.

Paprika Pork Chops: Mix together 1 teaspoon or garlic salt, onion powder and paprika. Rub over pork chops. Refrigerate for about 30 minutes. Remove from fridge and bake until done.

Zesty Salad Dressing: addi 1 teaspoon of garlic salt, onion powder, dill and cilantro (the one found with spices, not fresh) ¼ teaspoon of jalapeno sauce (found beside the Tabassco sauce), ½ - 1 teaspoon of lime juice to ½ cup of mayo. Adjust to taste. I add enough water to make it pourable.

Baked Shrimp: Melt 2 tablespoons of clarified butter in baking dish. Add one bunch of green onions sliced. Place shrimp in pan and sprinkle with garlic salt. Bake until done.

Shrimp Salad: Boil ½ pound of shrimp. Cool. Boil two eggs. Chop. Put eggs and shrimp in bowl and add 2 stalks of celery chopped, 1 bunch of green onions sliced thin. The tops of one of the onions chopped. Add enough mayo to moisten. Chill for about an hour so flavors can marry.

Taco Salad: Place ½ chopped onion and  1 ½ teaspoons of cumin seeds in a skillet with 1 tablespoon of olive oil. Cook until onion starts to brown. Add beef and cook till done. Drain any grease. Add 1 – 2 tablespoons of chili powder, 1 tablespoon paprika. 1 teaspoon garlic salt and ½ cup water. Simmer till water evaporates. Serve over chopped lettuce with the salad dressing at top.

Taco Salad w/salsa and Zesty Salad Dressing

Curry Chicken: Brown chicken in 2 tablespoons of coconut oil. Remove chicken and add 2 teaspoons of curry powder to oil. Mix well. Add ½ can of coconut milk and ¼ cup of lime juice, ¼ cup water. Mix well. Return chicken to pot. Simmer until chicken is almost done. Add ¼ fresh chopped cilantro. Continue cooking. Good alone or served over raw cauliflower that has been riced (chopped until it is about the size of rice grains) in a blender. I love Thai and Indian food, so this is my favorite.  You can substitute shrimp for the chicken.

Vegetable Beef Soup: Sautee stew meat in small amount of olive oil. Add two cans of organic- roasted tomatoes, one large onion cut, 3 sliced carrots, 2 stalks of celery chopped to meat add salt and pepper to taste and simmer for about 1/2 an hour. Add 2 potatoes (I use russet) diced large. Continue simmering until potatoes are done. I add hot sauce (Cholula, Tabassco...).