Recipe Ingredients

Honey Garlic  Trimmed fat of the sirloin steak, diced into  1.5 lbs grass fed sirloin
Steak Bite cubes just under 1-inch steak,
 Place steak pieces in a gallon size reseal able  1/3 cup soy sauce
bag.  3 Tbsp honey
 In a mixing bowl whisk together soy sauce,  3 garlic cloves, minced (1
honey and garlic. Tbsp)
 Pour over steak, seal bag while pressing out  2 Tbsp olive oil or
excess air then rub marinade over steak. vegetable oil
 Transfer to refrigerator and let marinate 1 - 2  Green onions
hours.  Asparagus
 Heat 1 Tbsp oil in a heavy non-stick skillet over
medium-high heat.
 Remove half the steak from marinade, transfer
to skillet (spaced apart) and let sear until golden
brown, about 1 minute then flip to opposite
side.
 Let continue to cook to desired doneness,
about 1 minute longer (internal safe
temperature is 145 degrees).
 Transfer to a plate and repeat with remaining
steak.
 Serve warm garnished with green onions or
sesame seeds if desired.

VEGETARIAN  Eggs and Avocado salad leaves topped with  Eggs

Lunch Box soft-boiled eggs (7min) as well as white quinoa  Avocado
+ avocado slices + sesame seeds  Salad leaves
 Some tangerines for dessert.  Sesame seeds
 Also is added olive oil to go with the lemon  Tangerine
juice for the salad dressing  Olive oil
 lemon
CHICKEN Lunch  A bed of salad leaves  Salad leaves
Box  grilled chicken (cooked with olive oil in a pan) +  Grilled Chicken
 sauteed mushrooms +  Basmati Rice
 basmati rice +  Mushrooms
 sesame seeds +  Broccoli
 steamed broccoli +  Sesame Seeds
 raspberries with coconut powder for dessert  Raspberry

SEAFOOD  Greens Salad leaves  Grilled Shrimps

Lunch Box  grilled shrimps (cooked in the pan with olive oil)  Pasta
+  Greens Salad leaves
 Avocado slices +  Pasta
 sesame seeds +  Strawberry
 steamed broccolini +  Sesame seeds
 whole wheat pasta and
 some strawberry
SALMON Lunch  Salad leaves  Salmon
Box  grilled (cooked with olive oil in a pan for a few  Basmati Rice
minutes on each side) +  Mushrooms
 Lemon slices +  Salad leaves
 basmati rice +  Broccoli
 sesame seeds +  Lemon
  steamed brocolli +
 sauteed mushrooms (cooked with butter in a
pan)
BBQ Shrimp +  In a large glass mixing bowl place shrimp and  2 pounds large shrimp
Lime Avocado BBQ seasoning ingredients and gently stir well  2 cups cherry tomatoes
Salsa to combine.  1 large avocado
Set aside.  4 green onions
 In another bowl, toss to combine the chopped  2 fresh limes juice
tomatoes, avocado, onions, cilantro, lime juice,
 1 handful fresh cilantro
sea salt and pepper.
leaves
Set aside.
 1 Tbsp avocado oil
 Heat oil in a large skillet over medium-high
heat. Add shrimp and cook for 1-2 minutes until  sea salt and black pepper
they form a nice lightly charring in spots as  lime wedges, to garnish
pictured.  For the BBQ spice mix:
 Add 1/2 cup cooked brown rice to each bowl or 1 Tbsp. smoked paprika
meal prep container. 1 tsp ground cumin
 Then divide the cooked shrimp and avocado 1/2 tsp cayenne powder
salsa equally, among the meal prep containers. 1/2 tsp garlic powder
1/4 tsp sea salt, or to
taste
 Two eggs boiled in boiling water for 7 mins  Egg
then put in cold water 💦 to cool down before  Sweet Potato
peeling +  Avocado
 1 small sweet potato sliced really thin, coated
in 1 tsp of olive oil and broiled for 10 minutes
on the bottom shelf +
 1/2 avocado
 Optional but separate the egg through a fine  Egg
strainer and it gets rid of the “whispy” part of  Vinegar
the egg.  Toast
 I put it in a small ramekin.  Avocado
 Boil a pot of water  Red pepper flakes
 then add 1 tbsp of vinegar,  Tomatoes
 turn down to a simmer,  Jalapenos
 swirl the water in a circle, and your egg in.
 Let it cook for 3-4 mins.
 Then scoop it out and it’s ready to go!
 Added it to a piece of sourdough toast with 1/2
mashed avocado and red pepper flakes with
tomatoes and jalapeños
.
 egg fried in ghee +  egg
 sautéed spinach +  spinach
 1/2 avocado +  avocado
 cauliflower rice with pesto  cauliflower
 pesto
 Mixed all  Pan-seared citrus-
flavored shrimp,
 1 creamy sliced avocado,
 4 ounces sliced almonds,
 1 minced shallot,
 arugula spinach,
 olive oil,
 salt and pepper
  Juice of 1/2 lemon.
 Mixed all  Chickpea pasta
 tomatoes,
 arugula,
 avocado,
 crispy bacon,
 mayo
 Greek yogurt.
 Mixed all  Fresh sweet corn
 Tomatoes
 creamy avocados
 garlic,
 jalapeño seeds,
 lime,
 olive oil,
 cherry tomatoes,
 scallions,
 cilantro leaves,
 salt and pepper.
Buffalo  Preheat oven to 400F. Cut cauliflower into  1/2 head of cauliflower,
Cauliflower desirable sized florets. Place on oven sheet, chopped into florets
Tacos cover in garlic powder to taste, and bake for 25  2 tbsp butter or vegan
min. butter
 While cauliflower cooks, melt the butter for 15  1/2 - 3/4 cup hot sauce
sec in microwave. Mix in the additional garlic (depending how hot you
powder and hot sauce. Stir to combine and set like it)
aside.  1 tbsp garlic powder
 Place 1 tsp olive oil in pan over low-medium  2 handfuls kale
heat. Sautee kale until crispy, about 5-10 min.  1/2 avocado, diced into
 Take cauliflower out of oven and coat in buffalo chunks
sauce mixture. Place back in oven for additional  2 tortillas (I used Siete
10-15 min. almond flour kind)
 Heat up tortillas. Place kale and avocado  Dressing of choice
chunks. Take cauliflower out of oven and place
in tortillas as well. Top with dressing and any
additional desired spices.
Balsamic  In a square baking dish, combine the soy sauce,  BALSAMIC SOY SALMON
Salmon balsamic vinegar, oil, and garlic, and whisk to * ½ cup soy sauce (120
combine. mL)
 Put 2 of the salmon fillets in the soy and * ½ cup balsamic vinegar
balsamic mixture, making sure all sides are (120 mL)
coated. * ¼ cup olive oil (60 mL)
 Transfer to the refrigerator, marinading for 30 * 2 cloves garlic, minced
minutes to 2 hours. * 12 oz salmon (345 g), 2
 Preheat oven to 450˚F (230˚C). fillets
 In a small bowl, mix together the paprika, garlic  GARLIC PAPRIKA
powder, onion powder, salt, and pepper. * 1 teaspoon paprika
 Evenly coat the remaining 2 salmon filets with * 1 teaspoon garlic
the spice rub. powder
 Place the salmon and vegetables on a * 1 teaspoon onion
parchment paper-lined baking tray. powder
 Drizzle olive oil and sprinkle salt and pepper to * 1 teaspoon salt
taste over the vegetables. * ½ teaspoon pepper
 Bake for 11 minutes per inch (2.5 cm) of salmon * 12 oz salmon (345 g), 2
thickness. fillets
 Divide the salmon and vegetables into 4  VEGETABLES
containers, mix and matching the vegetables to * 1 large carrot, thinly
your liking. sliced on bias
 Refrigerate for up to 3 days. * 5 oz green beans (140
g), ends trimmed
* 5 oz asparagus (140 g),
ends trimmed, chopped
* 1 medium yellow
squash, chopped
* olive oil, to taste
* salt, to taste
* pepper, to taste
 