Week Three Menu

BREADED TENDERLOINS
- 4 tenderloin patties
- 1/4 cup healthy fat
- 1/4 tsp. sea salt (plus extra for seasoning pork chops)
- 1/8 tsp. ground black pepper (plus extra for seasoning pork chops)
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1/2 cup finely ground blanched almond flour
- 1/4 cup arrowroot flour or tapioca flour
- 1 large egg
- Dried parsley (for garnish, optional)

Mix dry ingredients, bread loins, fry.

ASIAN BEEF & BROCCOLI

Fry 1 to 2 lbs beef, add one onion, sal, pepper and garlic powder. After, add 2 c broccoli, carrots and red bell pepper, along with coconut aminos, cinnamon and ginger. Serve on bed of spinach or baby kale.

CALIFORNIA STYLE COD

Prepare frozen, wild-caught cod, remove from pan once complete. Add 1 tsp ghee and 2 cloves crushed garlic, until fragrant. Add 1/4 c balsamic, 8 sundried tomatoes, 1/3c chicken broth until sauce thickens. Add 1/2 fresh basil and serve over riced cauliflower.

SLOW COOKER CHICKEN FAJITAS

Add green and red peppers to bottom of crock pot. Add 1/2 onion. Add 2 lbs cut chicken. Add 2 tbs taco seasoning and 4 garlic cloves. Squeeze lime in top. Add a can of diced tomatoes, more peppers, other half of onion, and more lime.

Slow cook on low for 6+ hours. Remove chicken, season, re-add to crock pot. Serve and top with Pico de galo and avocado, along with some dump ranch.

BBQ PORK

Prepare BBQ Sauce:

2 c tomato sauce
2/3 c unsweetened applesauce
4 Tbs cider vinegar
4 Tbs coconut aminos
2 Tbs dijon mustard
2 tsp hot sauce
1/2 tsp black pepper
1 Tbs ghee
2 garlic cloves
2 tsp chili powder
1 tsp paprika
1/2 tsp cayenne pepper
pinch cloves

Whisk tomato sauce, apple sauce, vinegar, aminos, mustard, hot sauce, and black pepper. Heat ghee, then add garlic, chili powder, paprika, and cayenne. Whisk in sauce and simmer. Make the night before.

Add pork loin to crock pot, top with BBQ sauce and cook on low all day.

Sauce recipe from "It Starts With Food", page 278 - X2

CREAMY THAI SHRIMP

Sautee 1/2 onion in 4 Tbs ghee, until translucent. Add 3 tsp curry powder. Once frangrant, add large bag peeled and deveined shrimp, 1c green beans, 1c red bell pepper, 1c mango, 4 c chicken broth, and 3 c canned coconut milk. Stir well and simmer until ready to serve.

CLASSIC CHICKEN SOUP

Sautee 1/2 onion in 4 Tbs ghee, until translucent. Add 3 tsp paprika. Once fragrant, add 4 chicken breasts, 2 c sweet potato, 1c celwry, 1c carrot, and 6c chicken broth. Bring to a boil, once chicken is done, simmer then serve.