Each phase in the Maker's Diet is two weeks long, so my strategy for meal planning is to plan one week and then repeat it. We may eat meals in a different order the second week, but then we will be on to a different plan the week after that so I don't think it will become too repetitive.

For breakfast during the week, we both have a coconut milk smoothie blended with frozen berries and ground flax seeds. Lunches are left overs from the night before, except for Thursday because omelettes make for sucky left overs. I made a tuna salad with homemade mayonnaise for lunch that day, eaten over lettuce instead of bread. (I did modify the mayonnaise recipe above just by adding vinegar, but will talk about DIY condiments in a separate post and after a couple more experiments!)

As for dinners, we ate/will eat:
Homemade salmon burgers with green beans and squash
Beef stir-fry with broccoli, onion and red pepper
Basil onion and goat cheese omelette
Garlic chicken stir fry with cabbage, onion and red pepper
Sweet and sour lentils with green salad
Green salad with chicken and avocado
Beef soup

Lunch today was a spinach, salsa and goat cheese omelette, and tomorrow we will have salad with chicken, goat cheese and toasted almonds. We could also have spaghetti squash with meat sauce and green salad as an alternative meal.

For snacks we have been enjoying avocado and salsa, hard boiled eggs, soaked and dehydrated almonds, chopped vegetables, and hot chocolate (made from coconut milk, cocoa and sweetened with a bit of honey).

We are both kind of stuffed up/sneezy and are getting headaches on and off, but we don't feel sick so I think it is detoxing rather than actually having colds. It has been interesting over the last few days as we experience less hunger and have breakthrough times of feeling really healthy and refreshed in between detox symptoms. I'm looking forward to seeing what our second week of phase one brings!

Read more