Day 2 is over. It started off badly, with a really disappointing breakfast and then ended with a super good dinner. My stomach has been extremely bloated during the day and was really sore after lunch. I know I'm sensitive to coconut products, but have decided to keep these in my diet for at least the first week. If my stomach continues to fuss, I will remove these products as well. I don't usually have stomach pain, but I do have other symptoms of a leaky gut which I will describe in more detail in a separate blog post.
Breakfast
Turkey sausage
Ingredients
1 kg turkey mince
1.5 tsp sea salt
1 tbsp water
A few pinches of thyme
A few pinches of black pepper
Instructions
Set the oven to 150 degrees. Place the mince on aluminium foil in an ovenproof tray, knead the salt, water and spices into the mince. Roll up the mince into a thick sausage, wrap it in aluminium foil and then make small holes in it. Put the tin in the oven for about 2 hours. NOTE Use a thermometer to know when it's done (72 degrees). Cut into slices and freeze. Easy to warm up or to go. I fried the turkey in coconut oil until hot when I had it for breakfast. Enjoy!
I had prepared this meal before, but didn't use the meat thermometer, so it was all dry:-(The taste was good and I think it could have been a hit if I had just taken it out of the oven in time.
For a snack today I had a banana. Easy to pack in the bag. And a cup of espresso...
Lunch
I spent about 2.5 hours in the kitchen around lunchtime preparing lunch, dinner, snacks and breakfast for tomorrow. It was fun, but took too long. I will try to prepare more food once I am in the kitchen and then easily get from the freezer on days I don't have much time to spare.
Vegetable soup
Ingredients
1 litre of broth
3 celery stalks
3 carrots
1 zucchini
1 golden beet
5 cloves of garlic
A handful of baby spinach
Fresh parsley
Salt and pepper
Olive oil
Instructions
Cut the vegetables into small pieces, fry in a pan with olive oil and pressed garlic for about 5 minutes. Pour in the stock and add the baby spinach and parsley. Cook for about 20 minutes. Take half of the vegetables and puree it in a blender until smooth.
Pour back into the pot and bring to the boil. Season to taste with salt, pepper, turmeric and olive oil. Enjoy!
Quickly made and very tasty soup and you can put in the vegetables you like and/or have at home! Blending the vegetables is a secret to thickening the soup without having to use thickener.
Snacks
Trailmix
Ingredients
1 handful of banana chips
1 handful of pitted dates
1 handful of coconut flakes
2 tbsp honey
2 tbsp coconut oil
Instructions
Melt coconut oil and honey. Add bananas, dates and coconut flakes. Store in a jar in the fridge. Enjoy!
Super tasty and super easy! Great to take in your bag and eat when you get hungry!
Dinner
Citrus salmon with roasted cauliflower
Ingredients
600 gr salmon
2 avocados
1 onion
1 head of cauliflower
1,5 lemon
1 orange
3 cloves of garlic
Salt, pepper
Olive oil, coconut oil
Parsley
Instructions
Marinate the salmon in an ovenproof tray in olive oil, black pepper and the juice of the orange for 2-3 hours.
Roasted Cauliflower
Set the oven to 200 degrees. Cut the cauliflower into small florets and spread them out in a small ovenproof tray. Mix the juice of the lemon with 1 dl olive oil and 1 dl coconut oil, black pepper, sea salt and 3 cloves of squeezed garlic. Pour the mixture over the cauliflower and place the dish in the oven for about 25 minutes.
Citrus salmon
While the cauliflower is in the oven, roughly chop the yellow onion and fry it in coconut oil for about 10 minutes. It should not be brown, but just cooked through. When the cauliflower has 15 minutes left, put the salmon back in the oven. The salmon is ready when the thermometer reads 60 degrees or when it splits easily and is not red inside. Spread the onions on the salmon and garnish with fresh parsley.
Guacamole
Mash two avocados together, add sea salt and the juice of ½ a lemon.
Enjoy!
This was a really good meal. My husband described it as the tastiest thing he has eaten in a very long time!