Shopping List- Week 1 (Day 11-17)
Meat
Boneless Chicken (1,3,6)
Cod (2)
½ lb Frozen Shrimp (2)
Wild Caught Salmon (4)
Produce
Onion (1,3)
Green apple (1)
Celery (2,7)
Tomatoes (3)
Lemon (4)
Mushrooms (5)
Green Beans (5)
Carrots (5)
Broccoli (5)
*Orange (6,7)
Green Onion (7)
The numbers in parenthesis
(beside the ingredient) refer to the
meal number which needs that
ingredient. Quantities are not
listed because it depends how
many you are cooking for.
*These are optional items will add
more sugar to recipes. For a lower
sugar diet, do not include these
ingredients.
Refrigeration
Almond milk (1)
Pantry
Rice flour (1)
Brown rice (1)
Curry Powder (1)
Quinoa (2,5)
Poultry Seasoning (2)
Vegetable Broth (3,7)
Thai Kitchen Coconut Milk (1,3)
Garlic Powder (3)
Green Chilis (3)
Garbanzo Beans (3)
Soy Sauce (4)
Coconut Oil (4)
16 oz. Sugar Free Salsa (6)
*Unsweetened Crushed pinapple (6)
Honey (6)
Cumin (6,7)
Cinnamon (6,7)
Black Beans (7)
Op
Meal 1:
Hawaiian Chicken
(Day 11)
 2 lbs boneless chicken
breasts
 1 cup Orange Juice
 ¼ cup Soy Sauce
 1 tsp Ginger
 ¼ tsp Pepper
 1 medium Onion
 1 can Pineapple chunks, in
unsweetened juice
Combine all ingredients in a crock
pot on high heat for three hours.
Serve with ½ cup quinoa or rice,
cooked according to package.
Meal 2:
Coconut Curry
(Day 12)
 1 serving
 4 oz boneless organic
Chicken
 1/2 cup Almond Milk
 1 tsp Curry Powder
 1/2 cup Coconut Milk
 1 tbsp Rice Flour
 1 small diced Onion
 2 tbsp unsweetened
Coconut
 1/4 green Apple, cubed
 1/2 cup Brown Rice
Cook brown rice according to
bag. Place chicken and diced
onion in a small pan. Cover and
let simmer until chicken is cooked
through. Add almond milk,
coconut milk, rice flour (for
thickening), and curry powder on
medium heat. Cook until sauce is
thickened. Pour into a bowl over
brown rice. Sprinkle with
unsweetened coconut and green
apple. Serve with a large salad.
Meal 3:
Mexican Chicken
Chowder (Day 13)
 2 servings
 ½ LB boneless Chicken Breast
(I cook on the grill and slice
in ½ in. cubes)
 ½ cup chopped Onions
 1 cup Chicken or Vegetable
Broth
 1 can Coconut Milk (I prefer
Thai Kitchen)
 1 tsp. Garlic Powder
 2 oz. Green Chilis
 5 fresh Tomatoes, run
through the food processor
before adding to pot
 1 can Garbanzo Beans
 1 tsp. Coriander
 1 tsp. Cumin
 ¼ tsp. baking soda
 Optional: Salt and pepper to
taste
Combine all ingredients in a large
pot. Simmer 15 minutes and enjoy!
Meal 4:
Grilled Salmon
(Day 14)





Wild Caught Salmon
3 Tbsp Soy Sauce
3 Tbsp Lemon Juice
1 tsp Coconut Oil
Aluminum Foil
Marinade Wild Caught salmon in a
baking pan with soy sauce and
lemon juice for 30 minutes. Put
coconut oil on a sheet of
aluminum foil and place on the
heated grill. Cook salmon meat
side down for five minutes, then
flip to skin side down until done.
Skin will stick to foil, and fish can
be cut in servings and picked up
with a spatula.
Meal 5:
Quinoa Salad
(Day 15)






2 servings
2 cup Quinoa, uncooked
1/2 cup Mushroom
1/2 cup fresh Green Beans
1/2 cups Carrots
1/2 cup Broccoli
Make quinoa according to
package. Use half chicken stock
and half water for more flavor.
Cook vegetables in a frying pan
until soft. Combine and toss
together vegetables and quinoa.
Serve warm.
Meal 6:
Moroccan Chicken
Soup (Day 16)
 2 servings
 2 lbs boneless Chicken,
cubed
 16 oz. jar sugar-free Salsa
 1 cup crushed Pineapple,
unsweetened (optional)
 1 diced orange (optional)
 1 cup Water
 2 tbsp Honey
 2 tsp Cumin
 1 tsp Cinnamon
Combine all ingredients in a
crockpot. Cook on high heat for
four to six hours. After cooked,
take a fork and shred chicken.
Serve in a bowl on a bed of
quinoa and cilantro. Enjoy!!
Meal 7:
Orange Black Bean
Cumin Soup (Day 17)
 3 servings
 2 (15-ounce) cans Black
Beans, rinsed and drained
 1 green onion, minced
 1 rib Celery, minced
 1/2 cup Orange Juice
(optional)
 1/2 cup Chicken Broth
 1/2 tsp Cumin
 1 dash Cinnamon
 Salt and Pepper to taste
Combine beans, shallot, celery,
orange juice, broth, cumin, and
cinnamon and a slow cooker.
Cover and cook on high for about
1 1/2 hours. (Or on low for four to
six hours).You can eat the soup on
a bed of 1/2 cup Quinoa,
garnished with cilantro and fresh
tomatoes.