Breakfast: Boiled egg, slice of Ezekiel bread, Greens Shake (See Recipes), tart cherry juice with Corvalen (D-Ribose), water, raspberry tea with Beyond C powder, supplements
Snack: Apple and almonds
Lunch: Beef stew left over from last night, celery sticks with Yucatan all-natural guacamole (available at Publix), Water
Snack: Citrus Salad (See Recipes)
Supper: Baked Salmon (See Recipes), Steamed Broccoli, Water
Bedtime: 2 slices of Ezekiel bread with olive oil margarine, blueberry tea with Beyond C powder, supplements
This recipe works for any size of salmon you want to cook. You will need:
Olive oil
Salmon seasoning (I use Chef Paul Prudhomme’s Magic Salmon Seasoning – available at Publix)
Lemon pepper seasoning
Olive oil margarine
In a suitably sized glass pan, drizzle olive oil. Lay the salmon in the pan. Spread a conservative amount of olive oil margarine on top of the salmon. Sprinkle salmon season and lemon pepper seasoning on top of the margarine. Bake at 400 degrees for about 20 minutes, or until the salmon flakes easily at the thickest part.
Cook in a crockpot for 4-6 hours on high:
1 one-pound London broil or other lean beef
1 small can of tomato sauce
In a soup pot, combine:
1″ of water
3 medium potatoes, cubed
3 carrots, sliced
2 stalks of celery, sliced
2 cups of green beans, sliced
1 onion, chopped
Bowl vegetables until tender. While the veggies are cooking, remove the beef from the crockpot and cut it into bite-size chunks. Return it to the crockpot. Pour the cooked vegetables into the crockpot, too.
Stir in:
1 pkg. of brown gravy
Turn the crockpot down to warm. Serve with Ezekiel bread.
Breakfast: Kamut pancakes with natural applesauce as topping – I just had a half recipe today (See Recipes), tart cherry juice with Corvalen (D-Ribose), supplements, water
Snack: Zymepro (digestive aid to be taken 2 hours after eating and at least 1 hour before eating) and water
Lunch: Tossed salad, small serving of Baked Salmon (See Recipes), water and lemon, and watermelon for dessert
Snack: Nectarine
Supper: Bowl of Beef Stew (See Recipes), 1 slice of Ezekiel bread, water
Bedtime: Supplements and water
To make 1 serving, you will need
1 medium sweet potato
1 lemon wedge (optional)
Slice the sweet potato into silver dollar slices. In a small skillet, steam the slices in water with a little bit of olive oil margarine until tender. (You can add the juice of a lemon wedge if you’d like to add a little tang to your tater.)
Serve hot or cold, whatever suits your fancy.
Breakfast: Kamut pancakes (See Recipes) with applesauce on top, Greens shake with BioChlor, tart cherry juice with Corvalen (D-Ribose), water, and supplements
Snack: Zymepro (This is the supplement that Dr. Rogers prescribed to help me digest whatever foods I haven’t digested on my own. It must be taken at least 2 hours after eating and at least 1 hour before eating.) and water
Lunch: Turkey loaf (See Recipes), and Steamed Cabbage (See Recipes), water with lemon
Snack: Cherry tomatoes and almonds
Supper: Sweet Potato Medallions (See Recipes), Mushrooms & Onion (See Recipes), Summer Squash & Tomatoes (See Recipes), Raspberry Tea with Beyond C Powder, Water with lemon
Bedtime: Supplements and water
1 head of cabbage, cut into wedges or bite-size pieces
1 large onion, sliced
2 slices of organic turkey bacon (no nitrates!) – available at Publix
2 tsp. of olive oil or olive oil margarine
Salt and pepper to taste
Place the cabbage into a large non-stick skillet with about 1/4″ of water. Place the other ingredients on top. Steam at medium heat until the cabbage is tender–not too chewy or mushy.
