PHASE 2
Sample Meal Plans for Phase 2:
THIS PHASE LASTS for a minimum of six weeks. You can alternate these two weekly meal plans or create your own meal plan, following the guidelines in chapter 8. Recipes appear in recipe section.
Consume no more than 4 ounces of animal protein per meal.
Vegetarians and vegans can refer to the vegetarian and vegan versions of recipes.
Recipes marked with an asterisk (*) contain chicken, fish, shellfish, or eggs.
Week 1 Day 1
- BREAKFAST Green Smoothie
- LUNCH Pastured chicken breast and cabbage slaw wrapped in lettuce leaves with sliced avocado*
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Spinach Pizza with a Cauliflower Crust: mixed green salad with avocado vinaigrette dressing
Week 1 Day 2
- BREAKFAST Paradox Smoothie
- SNACK ¼ cup raw nuts
- LUNCH Small can of salmon mashed with ½ avocado and splash of balsamic vinegar, wrapped in lettuce leaves*
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Cassava Flour Waffles with a Collagen Kick*; grilled or stir-fried broccoli with perilla or avocado oil and 1 teaspoon sesame oil
Week 1 Day 3
- BREAKFAST “Green” Egg-Sausage Muffin* SNACK ¼ cup raw nuts
- LUNCH Two hard-boiled pastured eggs topped with Basil Pesto*; salad of your choice with vinaigrette
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Grilled Alaskan Salmon*; Roast Parmesan-Scented Cauliflower Mash; asparagus salad topped with sesame seeds and dressed with sesame oil and vinegar
Week 1 Day 4
- BREAKFAST Cinnamon-Flaxseed Muffin in a Mug*
- SNACK ¼ cup raw nuts
- LUNCH “Raw” Mushroom Soup; salad of your choice with vinaigrette
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Sorghum Salad with Radicchio topped with 3 or 4 grilled wild-caught shrimp or 4 oz. crab meat*
Week 1 Day 5
- BREAKFAST Green Smoothie
- SNACK ¼ cup raw
- LUNCH Miracle Noodles or other konjac noodles tossed with olive oil, salt, and pepper; Boston lettuce salad with vinaigrette
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Baked Okra Lectin-Blocking Chips; grilled pastured chicken breast*; spinach and red onion salad with vinaigrette dressing
Week 1 Day 6
Week 1 Day 7
Week 2 Day 1
- BREAKFAST Green Smoothie
- SNACK ¼ cup raw nuts
- LUNCH Grilled pastured chicken breast*; Shaved Kohlrabi with Crispy Pear and Nuts
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Grilled Alaska salmon*; Baked “Fried” Artichoke Hearts; cabbage and carrot slaw with sesame oil and cider vinegar dressing
Week 2 Day 2
- BREAKFAST Paradox Smoothie
- SNACK ¼ cup raw nuts
- LUNCH Canned sardines in olive oil mashed with ½ avocado and splash of balsamic vinegar, and wrapped in lettuce leaves*
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Nutty, Juicy Shroom Burgers, Protein Style; grilled or stir- fried asparagus with perilla or avocado oil and 1 teaspoon sesame oil
Week 2 Day 3
- BREAKFAST Cranberry-Orange Muffin*; 2 scrambled pastured eggs with sliced avocado
- SNACK ¼ cup raw nuts
- LUNCH Thoroughly Modern Millet Cakes*; salad of your choice with vinaigrette
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Grilled Alaska salmon*; Roast Parmesan-Scented Cauliflower Mash; endive and arugula salad topped with sesame seeds and dressed with vinaigrette
Week 2 Day 4
Week 2 Day 5
Week 2 Day 6
- BREAKFAST Cassava Flour Waffles with a Collagen Kick*
- SNACK ¼ cup raw nuts
- LUNCH Romaine Salad with Avocado and Cilantro-Pesto Chicken*
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Marinated Grilled Cauliflower “Steaks”; watercress, jicama, and radish salad with vinaigrette; steamed artichoke with ghee
Week 2 Day 7
- BREAKFAST Coconut-Almond Flour Muffin in a Mug
- SNACK ¼ cup raw nuts
- LUNCH Arugula salad topped with a small can of tuna* with perilla oil and vinegar dressing
- SNACK Romaine Lettuce Boats Filled with Guacamole
- DINNER Veggie Curry with Sweet Potato “Noodles”; Baked Okra Lectin-Blocking Chips