2 Bags of Shirataki Noodles, rinsed 6-7 Cloves Garlic, Minced 1/4C green onion, chopped 1/2TBSP Crushed Red Pepper-Optional 3 1/2TBSP Monk Fruit Sweetener 5TBSP Tamari Sauce 4TBSP Grass Fed Butter or Miyoko's Vegan Butter
1 9oz Containers Sliced Jicama 1LB Shrimp, cut into 3-4 pieces each (I used Trader Joe's Argentinian Shrimp, thawed) 1 Leek, diced 4 Strips Bacon, cooked and chopped 4 Celery Stalks with leaves, chopped 1
2 Large Eggplant, peeled and sliced about a half inch thick length wise 1LB ground beef(or meat of choice) 1/2 Large Yellow Onion 3-4 Garlic Cloves, minced 24oz Tomato Sauce 2-3TBSP Kite Hill Ricotta Salt Pepper
2.5Lbs Boneless Chuck Roast, cubed 1TBSP Oil of Choice 1 Onion, cut into 1" pieces 3/4LB Mushroom, sliced 4 Stalks Celery, sliced 4-5 Garlic Cloves, minced 3-4 Turnips, cut into 1" pieces 3 TBSP Tomato
1LB Chicken Thigh, skinless and boneless sliced into strips 4 Large Stalks of Broccoli(stalks only) 1 Green onion 1Tsp Garlic Powder Salt to season Crushed Pepper-optional Olive Oil or oil of choice Chicken Marinade:
6 eggs 2 TBSP Garlic Spread (from Trader Joe’s) 1-2TBSP Mayo 1 TBSP Djion Mustard 7 Strips of cooked bacon, finely chopped Salt/Pepper to taste Everything but the bagel seasoning Hard boil the eggs.
2 9oz containers of sliced Jicama 4-5 slices of Bacon, diced 1/4 Yellow Onion, diced 1/2C Mushrooms, sliced 1 TBSP Parsley, chopped 1 TBSP Coconut oil(I used Garlic infused coconut oil) 1/2TBSP Smoked Paprika Salt
2 9oz Containers of Sliced Jicama 1/4 Red Onion, finely diced 4 Hard Boiled Eggs, chopped 2 Celery Stalks, finely diced 4TBSP mayonaise 3-4 TBSP Garlic Spread(from Trader Joes) 1 1/2 TBSP Yellow Mustard 2