Dinners

Baked Wild Salmon & Asparagus — 1 salmon fillet, 1 bunch asparagus, 1 tbsp olive oil, 2 lemon slices, salt and pepper. Bake at 400°F for 12–15 minutes.

Slow Cooker "Gut Hug" Stew — see full recipe under Day 2.

Stuffed Sweet Potato — 1 large sweet potato, ½ cup black beans, cilantro, salsa. Microwave or bake, mash, and stuff.

Chicken & Veggie Stir-Fry — 2 chicken thighs chopped, 1 cup broccoli, 1 sliced bell pepper, 1 sliced carrot, 1 tbsp minced ginger, 1 tbsp minced garlic, 2 tbsp tamari. Cook chicken, remove, sauté veggies and aromatics, return chicken, toss with tamari.

Egg Roll in a Bowl — 1 lb ground turkey or pork, 1 bag coleslaw mix, 1 diced onion, 1 tbsp minced ginger, 2 cloves minced garlic, 3 tbsp tamari. Brown meat, drain, add aromatics, add cabbage and tamari, sauté until slightly crunchy.

Sheet Pan Chicken & Roots — chicken thighs, chopped carrots, sweet potato, onion, tossed in olive oil, salt, and pepper. Bake at 400°F for 35–40 minutes.

The "Big Mac" Burger Salad — 1 burger patty, 2 cups mixed greens, ½ chopped tomato, chopped pickles or cucumber, ¼ avocado. Dressing: 1 tbsp olive oil, 1 tsp mustard, splash of apple cider vinegar. Cook and chop patty, toss with veggies, top with warm meat and dressing.

Veggie Chili — 1 can black beans, 1 can kidney beans, 1 can diced tomatoes, ½ onion, 1 tsp cumin, 1 tsp chili powder. Sauté onion, add remaining ingredients, simmer 20 minutes.

Taco Night — corn tortillas, leftover chili or browned ground meat, avocado, salsa, cilantro. Warm tortillas and assemble.