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IC’s Everyday Plates

January 16, 2016 0 comments Clean Eating

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Breakfast: Paleo turkey bacon, Roasted purple sweet potato, rainbow carrots and brussel sprouts in coconut oil and sea salt.

lunch to-go: Paleo coconut wrap filled with organic “chicken salad”. Apples, celery, cilantro, lettuce and chicken mixed with sea salt, white pepper and organic olive oil.




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Afternoon snack: Turkey stock soup. Organic turkey, zucchini noodles, rainbow carrot shreds, and mushrooms with garlic, ginger, sea salt and white pepper cooked in a turkey stock.

Dinner: Homemade organic beef stir-fry. Snap peas, rainbow carrot shreds, broccoli, zucchini and green beans cooked in a beef broth with coconut oil, garlic, ginger, coconut aminos, sea salt and white pepper.

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