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Tuesday- Day 11

With 8-hours of sleep last night, not waking once during the middle of the night, the morning is off to a good start. A good night’s sleep also means more energy and I didn’t have to drag myself to my mat. After a decent work out it was time for breakfast and lunch preparation. Because it was also Day 11, that meant that I could start at adding wild fish or organic chicken (or wild game) into my meal plan.

So the routine has been laid here, SP supplements, shake, food, and out the door. This morning I created a simple fig shake. All the same Standard Process ingredients, and doubling the batch so I can bring one to work. The only difference in what I used for liquid is that instead of the Califia coconut milk, are used SO Coconut milk. I think I prefer the Califia.

To make clean up easy I lined a cookie sheet with parchment paper and laid out our asparagus and roasted them in the oven. I then roasted a 6 ounce piece of Lake Superior lake trout. While it is suggested that the fish only be deep sea, and not lake fish, the lake trout is from the deep waters and it is what I had in the house. Most of the fish on the list is totally, totally out of my price range. When you live in the middle of the country that’s what you get. We are very blessed to have Roberts Seafood here and all the fish they get in daily is very sustainable.


The protein is only supposed to be the size of the palm of your hand, and while this half piece of lake trout looks longer than the palm of my hand, it was also half the width.

For lunch I prepared chopped kale with the last of the chopped vegetable salad that I made this weekend. I sprinkled olive oil and lemon juice with a little bit of black ground pepper. Last night I had made lentil Dahl, so I packed a half cup for lunch. Also threw in a peach for a snack.

Because everything flows nicely we were out of the house on time and were able to get a 2 1/2 mile walk in at the park before work. At lunch we added another mile and a quarter walking over to Roberts for fish for supper. They had decent price ($16.99/#) on cod and $20.99/# for wild sockeye salmon. 

The price of groceries is really, really insane. We spend too much, but I do not know how to reduce it unless we eat a more American standard diet.

For dinner I prepared roasted yellow squash with fennel, seasoned with thyme and black pepper. I also roasted the cod seasoned with Old Bay (low sodium). It turned out to be a very simple but delicious meal.


“Your diet is a bank account. Good food choices are good investments.” – Bethenny Frankel

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