Nutrition Challenge Food Prep – Week #1
A massive batch of yummy tuna salad! Made from the WellFed 2 cookbook: tuna, red onion, parsley, lemon juice, dill pickle, celery, homemade mayo, S&P, cayenne:
I separated out about a cup of this mixture and mixed with an egg and a little bit of coconut flour, divided into 4 portions, flattened into a patty and pan-fried it in coconut oil. That would be breakfast for the couple of days and remaining heaping 3 cups of tuna salad was stashed in the fridge for easy lunches.
I put a 5# pork shoulder butt in the crockpot:
Then I have a 2# bag of spinach; 2 heads of kale and a head of romaine lettuce washed and in the fridge, ready to be chopped and topped with some of this delicious protein.
I also chopped up 3 delicata squashes and a kabocha squash into bite-sized pieces and roasted in coconut oil/olive oil, S&P. These squashes are just sweet enough, and ready and easy for snacking. They do the trick when I want something sweet.