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BREAKFAST - Avocado with Ham and Cheese
• 100 gm avocado • 30 gm lean ham
• 15 gm grated low fat cheddar cheese
Chop ham and gently dry fry. Place cooked ham on top of
avocado, top with grated cheese, and lightly grill to melt.
LUNCH - Cracked Crab Salad
• 240 gm cooked cracked crab
• 120 gm asparagus
• 40 gm romaine lettuce
• 70 gm mushrooms
Serve mixed salad with cracked crab, oil, vinegar, sea salt
and pepper to taste.
DINNER - Roast Lamb and Vegetables
• 120 gm roast lamb (lean)
• 1 tsp butter • 25 gm peas
• 50 gm organic canned pumpkin or squash
• 50 gm carrots
Roast lamb, pumpkin and carrots.
Top peas with 1 tsp butter and a dash of pumpkin spice.
* 120 gm of lamb can be replaced with any other protein
substitute |
BREAKFAST - Steak, Spinach and Onions
• 60 gm lean beef
• 1 tsp butter
• 60 gm spinach
• 40 gm onions
Grill lean beef rare to medium and serve with tomatoes and
onions gently cooked in butter.
LUNCH - Salmon and Avocado Salad
• 60 gm salmon
• 20 gm onion
• 50 gm avocado
• 25 gm celery
• 40 gm green pepper
• 60 gm lettuce (romaine
or mixed baby greens)
Serve salmon, avocado with mixed salad, top with oil and
vinegar.
DINNER - Pork and Vegetables
• 120 gm pork
• 50 gm broccoli
• 50 gm carrots
Cook pork as desired and serve with vegetables.. |
