BREAKFAST: Parsnip Hash: Season 8 oz ground turkey with 1∕8 tsp each salt and pepper and cook in 1 tbsp ghee; remove from pan. Melt 2 tbsp ghee and cook 2 cups diced parsnips,
1 minced clove garlic, ½ tsp each cinnamon and turmeric, and ¼ tsp cayenne pepper until parsnips are soft. Add 3 cups chopped kale and browned turkey; cook 5 minutes. Makes 3 servings (eat 1, save leftovers). Top with
2 eggs fried in 1½ tsp ghee.
LUNCH: Spinach Salad: Toss 3 cups baby spinach, 1 cup blueberries and ¼ cup chopped pecans with 3 tbsp Balsamic Basil Dressing (below); top with 1 serving Baked Paprika Chicken (below)
Balsamic Basil Dressing: In a small food processor, process 2∕3 cup EVOO, ½ cup balsamic vinegar, ½ cup fresh basil, 2 cloves garlic and ½ tsp each salt and pepper
Baked Paprika Chicken: Season 2 chicken breasts with 1 tsp paprika and ½ tsp each salt and pepper; bake 10 minutes at 400°F then flip and bake 15 minutes more, or until cooked through. Makes 2 servings (eat 1, save leftovers).
DINNER: 1 serving Fish Taco Lettuce Wraps (p. 90; save leftovers)
NUTRIENTS: Calories: 1,925, Fat: 129 g, Sat. Fat: 33 g, Carbs: 107 g, Fiber: 33 g, Sugars: 34 g, Protein: 95 g, Sodium: 1,913 mg, Cholesterol: 691 mg