Something tells me this will be delicious….

Brussel sprouts, bacon, shallots, garlic roasted in ghee, coconut oil and sea salt…

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Before…

The caramelized aftermath...

The caramelized aftermath…

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ProFitness Northwest Nutrition Challenge Week #1 Food Prep

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:

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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:

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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.