|Turk Burger + Pancake|
T.J. Turkey burgers
Homemade turkey sausage with sauteed kale/greens
Leftover beef roast with wilted greens/kale
Pumpkin oatmeal pancakes
Giant salads + Whole Foods Herbs De Provence Rotisserie Chicken or deli turkey/ham
Dressing: Avocado oil + lemon or lime juice
Crab/Sardine cakes (using flax as an egg replacer) + cooked veggies
Homemade pumpkin seed pesto; marinated chicken tenders + steamed brussels sprouts and carrots.
|Sausage + Veggies + Avocado|
Chicken and Fennel soup using leftover W.F. rotisserie chicken
White Chicken Chili topped with avocado and cilantro
Shepherds Pie sans the tomato paste (it was a little crumbly)
Shrimp with broccoli and cashew butter/Bragg liquid amino sauce
Garam Masala seasoned beef liver
|Beef Roast + Kale|
I'm not sure what the most limiting factor is. The no garlic is tough since it's in just about every recipe, and in almost everything when you eat out. I found fish sticks the other day that were GF/DF/Nut Free/ Egg Free and I thought HURRAY something I don't have to cook! Nope, there was garlic powder in it.
Or maybe it's the no vinegar/yeast. Do you realize that every condiment has vinegar in it? Except for salsa...but no tomatoes or garlic so that's out too. I tried to make some roasted jalapeno sauce, boy is it hot! As much as I want to avoid baking bread, cookie, and muffin like things, I may give-in and try an Bread from Anna yeast free bread mix, just so I have something to toast occasionally or to put some deli meat on. Also, I have three jars of Mark Sisson's Primal Mayonnaise which due to both the eggs and vinegar, I cannot eat right now, and this makes me very very very sad. Mayonnaise should be it's own food group. I love that stuff.