Nut crusted tofu with vegetables

200g - Broccoli (steamed)
1/2 - Tomato (sliced)
10g - Walnuts (crushed)
10g - Almonds (crushed)
1tsp. - Coconut oil
Spices: Cayenne, Garlic

(Serving without tofu, because I didn't eat it)
Calories: 209 | Carbs: 21 | Fat: 13 | Proteing: 10 | Fiber: 10

I seasoned the tofu and then fried it in a pan with coconut oil with the walnuts and almonds on top of it. Steamed the broccoli and cut the tomato. I sprinkled garlic powder over the veggies and served it.

This was the first time I ate tofu. I wanted to know what it tastes like, and let me tell you that after the first few bites I ended up only eating the veggies. I don't like the texture or the taste of tofu. It wasn't gagging bad, but I just don't care for it. It has no taste, and it's like eating a sponge. Maybe in a tofu taco or tofu burger or something like that I would eat it, but not as whole blocks.

Oatmeal without the "Oats"

I only ate half of this bowl and was completely stuffed. I can't believe how filling this was. The list of ingredients is for half of the bowl in this picture.

1/2 scoop - Whey protein powder
30g - Walnuts (crushed)
30g - Coconut (flakes)
1/4 cup - Flax seed (meal)
30g - Green apple (diced)
50g - Banana (sliced)
1/4 cup - Almond milk
1 - Organic brown egg (egg white only)
Spices: 1tsp. Cinnamon

Calories: 506 | Carbs: 30 | Fat: 37 | Protein: 26 | Fiber: 11

The stores in my area all only sell sweetened coconut flakes, so I bought a whole coconut, split it and took the meat out. I then grated the coconut to make my own flakes. I crushed the walnuts in to smaller junks and sliced/diced the apple and banana.

I mixed all the dry ingredients (protein powder, walnuts, coconut, flax seed, 1 tsp. cinnamon) together, then added the egg white and almond milk. When everything was mixed up evenly I added the apple and banana.

I poured it in a small pot and heated it up at low/medium heat until it started bubbling and then stirred it for about 2 minutes.

Eggplant Lasagna

I didn't weight the ingredients for this Eggplant Lasagna, but I got the weight from the packaging or really good estimates :)

3 - Eggplant (sliced about 3/4" thick)

24oz - Galbani fresh mozzarella (plain, sliced about 1/2" thick)

10oz - Digiorno parmesan cheese (finely grated)

10oz - Ground turkey (93/7)

2cp - White onion (diced)

4 - Large tomatoes (diced)

6 cloves - Garlic (squeezed with a garlic press)

1/2oz - Porcini mushrooms (dried, crushed)

1tbsp. - Coconut oil

1tbsp. - Olive oil

Spices: Basil (fresh, 4 leafes), Thyme (fresh, about 8 small stems), Oregano (fresh, about 8 small stems)

(This makes 6 "Tom sized" servings)

Per serving - Calories: 741 | Carbs: 28 | Fat: 42 | Protein: 53 | Fiber: 13

I sliced the the eggplant in to 3/4" slices. I took a paper towel with olive oil and rubbed down a baking sheet. I baked the eggplant slices for about 40 minutes at 300 degrees in the oven. After about 20 minutes I turned the slices around to bake them evenly until they start turning brown. Once they were done I let them sit and cool down.

I glazed the onions in coconut oil, then squeezed the garlic with a press in to it. Once there was a little juice I added the dried mushrooms. I cooked it until it started to get brown, then I added the diced tomatoes and the ground turkey. I let this cook at low heat for about 30 minutes with the lid on.

I sliced the mozzarella cheese in to 1/2" slices and grated the parmesan. I took a roasting pan and also rubbed it down with a paper towel and olive oil. Once the sauce was cooked I drained as much liquid of it as I could. I didn't press it dry or anything, but I wanted to make sure that the lasagna doesn't turn in to a soup.

Here is how I layered the lasagna in the roasting pan:

• Sauce
• Eggplant
• Mozzarella
• Sauce
• Eggplant
• Mozzarella
• Parmesan

(This shows one layer in the pan.)

I baked the lasagna for about 75 minutes at 370 degrees. It turned out very nice and was delicious.

Hamburger with scrambled eggs

100g - Ground chuck steak (grass fed, no antibiotics)

10g - Walnuts (crushed)

20g - Mini eggplant (diced)

20g - Banana pepper (diced)

100g - Tomato (diced)

60g - Feta cheese (diced)

5 - Eggs (only 1 yolk)

1/4 cup - Almond milk (unsweetened)

1/2 tbsp. - Coconut oil

Spices: Cayenne, Thyme (fresh), Basil (fresh)

Calories: 785 | Carbs: 12 | Fat: 58 | Protein: 52 | Fiber: 4

The meat is left over from yesterday's lunch. I just mixed crushed walnuts, cayenne pepper, and the ground chuck and fried it on low heat in coconut oil.

I washed and sliced the mini eggplant, banana pepper, tomato, feta cheese, fresh thyme and basil, and mixed it with 5 eggs (only 1 yolk). I scrambled it in a little bit of coconut oil.

Hamburger with omelette and bell peppers

75g - Green bell pepper (sliced)
90g - Red bell pepper (sliced)
10g - Walnuts (crushed very fine)
200g - Ground chuck steak (grass fed, no antibiotics)
4 - Eggs (only 2 yolks)
1tsp - Coconut oil
Spices: Cayenne

Calories: 685 | Carbs: 14 | Fat: 51 | Protein: 43 | Fiber: 5

I crushed the walnuts and mixed it with the ground chuck and the cayenne pepper. I slowly fried the meat in coconut oil, and once it was done I fried the omelet in the same oil for the taste. Washed and sliced the bell pepper. It was very tasty.

Beef jerky with hard boiled eggs, avocado, cucumber, and apple

200g - Apple (sliced)
280g - Avocado (halved)
200g - Cucumber (sliced)
140g - Hickory beef jerky
4 - Organic brown eggs (whites only)

Calories: 955 | Carbs: 68 | Fat: 45 | Protein: 85 | Fiber: 23

I only ate the egg whites for the protein. Simple lunch just thrown together in the morning and put in to Tupperware to eat at lunch.

Chocolate bomber (Protein shake)

I had a huge craving for chocolate last night, but I stayed strong and didn't have anything after dinner. So this morning I rewarded myself with what I will call the "chocolate bomber" :)
2 1/2c - Almond milk (unsweetened)
2 scoops - Whey protein powder (chocolate)
1/4 cup - Dark chocolate chips (dutch)
1 tsp. - Cocoa powder

Calories: 385 | Carbs: 20 | Fat: 20 | Protein: 53 | Filber: 5

I blended it for about 3 minutes until it was nice and creamy.

Shrimp stir fry

(This is for 4 servings)
30g - Garlic (chopped)
28g - Mixed mushrooms (dried; shiitake, shredded wood ear, sliced button, cloud ear, oyster mushrooms)
200g - Red onion (chopped)
220g - Brown onion (chopped)
40g - Banana pepper (chopped)
30g - Jalapeno (chopped)
330g - Tomato (chopped)
150g - Carrot (chopped)
900g - Shrimp (cooked, no tail)
180g - Zucchini (chopped)
120g - Yellow squash (chopped)
180g - Red bell pepper (chopped)
Spices: Celery salt, Rosemary garlic, Ginger
Side: 1 Corona beer

Calories: 328 | Carbs: 42 | Fat: 2 | Protein: 42 | Fiber: 6 (one serving)

The preparation for this took about an hour. There was a lot of peeling, washing, and cutting. Once I had everything cut, I put it in this order in to the pot: Garlic, Onions, Mushrooms, Tomato (let this cook until you have a little liquid), then add the rest and bring it to a boil for about 2-3 minutes.

I used a straining spoon to serve the meal. It was very delicious, and it had tons of shrimp in it.

Beef jerky with avocado, heirloom tomato, radishes, and bell pepper

170g - Heirloom tomato (sliced)
100g - Avocado (halved)
100g - Red bell pepper (sliced)
110g - Radish (whole)
60g - Hickory beef jerky
20g - Almonds (slivered)

Calories: 520 | Carbs: 34 | Fat: 32 | Protein: 34 | Fiber: 13

Nothing to it. Wash, slice, serve.

Ham, hard boiled eggs, bacon, avocado, and bell pepper

130g - Avocado (halved)
110g - Red bell pepper (sliced)
70g - Green bell pepper (sliced)
170g - Ham of the bone (1/2 inch thick)
20g - Walnuts (halved)
3 - Organic brown eggs (boiled)
1 strip - Hickory smoked bacon

Calories: 843 | Carbs: 31 | Fat: 53 | Protein: 64 | Fiber: 14

I boiled the eggs, washed and sliced the rest. Quick made breakfast.

Salmon, broccoli, asparagus, and tomato

180g - Asparagus (steamed)
80g - Tomato (sliced)
180g - Broccoli (steamed)
120g - Sockeye salmon (wild)
30g - Walnuts (halves)
1tsp. - Coconut oil
Spices: Nutmeg, Ginger

Calories: 580 | Carbs: 28 | Fat: 39 | Protein: 40 | Fiber: 12

I slow cooked the salmon in coconut oil with nutmeg and ground ginger. Washed and sliced the rest, then served.

Steak, carrots, radishes, and bell pepper

160g - Carrots (sliced)
100g - Radish (whole)
120g - Red bell pepper (sliced)
80g - Yellow bell pepper (sliced)
220g - Rump steak (grass fed, antibiotics free)
Spices: Garlic, Cayenne, Cumin

Calories: 482 | Carbs: 32 | Fat: 16 | Protein: 53 | Fiber: 9

The meat is left over from dinner on the 22nd. I just cut everything and served it. I was quite stuffed after this lunch.

Turkey, avocado, bacon, and bell pepper

3 - Organic brown eggs (boiled)
110g - Red bell pepper (sliced)
90g - Yellow bell pepper (sliced)
120g - Turkey tenderloin (cold cut)
140g - Avocado (sliced)
2 slices - Hickory smoked bacon
Spices: Paprika, Cayenne, Cumin

Calories: 700 | Carbs: 28 | Fat: 43 | Protein: 57 | Fiber: 12

The turkey is left over from yesterday's dinner. I boiled 3 eggs, cut an avocado and smuthered it in paprika seasoning. Sliced the bell peppers. Served with 2 stips of bacon.

Turkey, avocado, arugula, chard, heirloom tomato, and bell pepper

100g - Heirloom tomato (sliced)
70g - Green bell pepper (sliced)
40g - Rainbow chard (cut, including stalks)
40g - Arugula (cooked, including stalks)
40g - Avocado (sliced)
130g - Turkey tenderloin
115g - Strawberries (sliced)
80g - Blueberries
Spices: Garlic, Cayenne, Paprika

Calories: 411 | Carbs: 37 | Fat: 15 | Protein: 37 | Fiber: 11

I seared the tenderloins in coconut oil and then cooked them in the skillet with the lid on. It turned out to be very juicy, just perfect for me. I cooked the arugula today, and it tasted very similar to spinach. I put a thick layer of chard on the plate and placed the arugula and turkey on top of it. I sliced the other veggies and strawberry.

I've never had a heirloom tomato before, but I will from now on, it is delicious. It has a little more bite then a red tomato and I got it from the farmers market so it had a lot of taste. Yummy.

Yellow breakfast, red lunch, green dinner.

Steak, carrots, radishes, and bell pepper

100g - Radish (whole)
170g - Red bell pepper (sliced)
100g - Carrots (sliced)
110g - Rump steak (grass fed, antibiotics free)
25g - Almonds (slivered)
1/2tbsp - Coconut oil
Spices: Garlic, Cumin, Cayenne

Calories: 428 | Carbs: 30 | Fat: 22 | Protein: 33 | Fiber: 11

The meat is left over from yesterday's dinner. Slice, serve, and enjoy.

Ham, fried eggs, pineapple, bacon, nuts, and seeds

120g - Ham of the bone (1/2 inch thick)
30g - Walnuts (halves)
190g - Pineapple (sliced)
2 - Organic brown eggs (fried)
1 slice - Hickory smoked bacon
1 tsp - Coconut oil
Spices: none

Calories: 753 | Carbs: 32 | Fat: 50 | Protein: 48 | Fiber: 5

I fried the ham and the eggs in coconut oil until it was a little brown. Simple breakfast, just slice, server, and enjoy.

Steak salad

60g - Grapefruit (only the meat, no skin)
200g - Pineapple (diced)
70g - Tomato (diced)
100g - Zucchini (diced)
40g - Arugula (cut, including stalks)
60g - Rainbow chard (cut, including stalks)
140g - Rump steak (grass fed, antibiotics free)
1/2tbsp - Coconut oil
Spices: Cumin, Garlic, Cayenne

Calories: 414 | Carbs: 41 | Fat: 13 | Protein: 37 | Fiber: 9

I cut a lot more meat then I used in this dinner. I used about 1 1/2 tbsp. of coconut oil. I cut off most of the fat and then seared the seasoned meat on both sides for about 30 seconds. After that I slow cooked the meat in the skillet with the lid on. This way I got a very nice sauce.

I cut a fresh pineapple (put the rest in to Tupperware for the next few meals) and pealed, then skinned, a grapefruit so I only had the meat of the grapefruit. I washed, sliced, and diced the rest of the vegetables. I mixed it all up and then cut the meat. Once everything was in the bowl I poured some of the sauce over it.

I was stuffed after this meal, and I was surprised that it only had 414 calories. The taste was amazing. Sour from the grapefruit, sweet from the pineapple and tomato, bitter from the greens, and the spices in the sauce. Finger licking good!

Ham, avocado, nuts, and bell pepper

130g - Ham of the bone (1/2 inch thick)
30g - Walnuts (halves)
100g - Green bell pepper (sliced)
90g - Avocado (half)
Spices: Mustard, Paprika, Garlic

Calories: 538 | Carbs: 21 | Fat: 38 | Protein: 33 | Fiber: 10

The ham is cured, so I just put mustard on it ... mmmh mustard. Sliced half a bell pepper, and the other half of the avocado both were left over from breakfast. I sprinkled paprika and garlic on the avocado. Slice, serve, enjoy :)

Veggie scrambled eggs, avocado, and mango

4 - Organic brown eggs (scrambled, only 1 yolk)
90g - Green bell pepper (diced)
130g - Tomato (diced)
100g - Avocado (sliced)
1 - Hickory smoked bacon
100g - White albacore (drained)
60g - Raspberries
60g - Blackberries
120g - Fresh mango (sliced)
1/2 tbsp - Grapeseed oil
Spices: Paprika, Cumin, Cayenne

Calories: 688 | Carbs: 52 | Fat: 33 | Protein: 52 | Fiber: 18

I mixed the bell pepper, tomato, albacore, bacon, 4 eggs (only 1 yolk for taste), cumin, and cayenne. Scrambled it in the skillet with about 1/2 a tbsp. of grapeseed oil until parts were browned. Sprinkled a little paprika on the avocado strips.

Beef stuffed cucumber, bell pepper, nuts, and blueberries

200g - Cucumber (peeled)
50g - Ground chuck (no antibiotics)
10g - Pumpkin seeds
90g - Red bell pepper (sliced)
50g - Blueberries
5g - Porcini mushrooms (dried)
1 - Lettuce leaf (big outer leaf)
1/2 tsp - Coconut oil
Spices: Garlic, Curry, Cayenne

Calories: 452 | Carbs: 27 | Fat: 31 | Protein: 18 | Fiber: 7

When I made lunch, I cooked plenty of the ground chuck, so I had left overs. I cut the cucumber in to about 2 inch thick pieces and took a tea spoon to carve out the top. I filled it with the ground chuck and then added the walnuts, bell pepper, pumpkin seeds, and blueberries.

Salad wrap with beef and bacon, kohlrabi, radishes, and carrots

150g - Ground chuck (grain fed, antibiotics free)
1 slice - Hickory smoked bacon
20g - Sunflower seeds
160g - Kohlrabi (sliced)
100g - Carrots (sliced)
75g - Radish (whole)
5g - Porcini mushrooms (dried)
1 - Lettuce leaf (big outer leaf)
1/2 tsp - Coconut oil
Spices: Garlic, Curry, Cayenne

Calories: 712 | Carbs: 34 | Fat: 49 | Protein: 44 | Fiber: 14

I baked a whole batch of bacon strips in the oven until they were nice and crispy. After I took them out of the oven I dried them off with paper towel. I put the rest of the bacon in a Tupperware in the fridge and will use it in the next couple of meals.

I fried the ground chuck with the Porcini mushrooms in a small pan. I added the spices and when it was all nice and brown I drained all the liquid. I put the sunflower seeds in to the lettuce leaf and then put the ground chuck and bacon on top.

The lettuce wrap was very tasty. It was a little spicy and the porcini mushrooms and bacon gave it an amazing taste.

Ham scrambled eggs, mango, and walnuts

140g - Ham of the bone (1/2 inch thick)
2 - Organic brown eggs (scrambled)
130g - Fresh mango (strips)
30g - Walnut (halves)
1 tsp - Coconut oil
Spices: Paprika, Cumin

Calories: 727 | Carbs: 32 | Fat: 47 | Protein: 48 | Fiber: 4

I cooked the ham in coconut oil until slighty brown, then I added the eggs. Seasoned with paprika and cumin.