Day 2

Breakfast
1 Egg omelet - plain
1/2 Chocolate Protein Shake

Snack handful of almonds

Lunch
Spinach/romaine salad, with spoonful of sunflower seeds, a handful of fresh blackberries and a drizzle of lime juice and olive oil.

Snack - Green apple with spoonful of almond butter

Supper
Chili con carne
Gluten Free Crackers

Planned Snack - handful of blueberries

I wasn't hungry today (unlike yesterday) Adding protein in the morning really helped.


Chili Con Carne (adapted for this diet)

2 Cans red kidney beans
1 1/2 lbs lean stew beef
2 TBSP Coconut oil
2 medium onions chopped
1 garlic clove, minced
1-2 fresh chilies, seeded and thinly sliced
3 TBSP Bob's Red Mill Gluten Free all purpose flour
1 TBSP Chili Powder
1 Can chopped tomatoes
1 TBSP Tomato paste
1 C Water
2 Cups Organic Vegetable Broth
1 Large red pepper, diced
salt and pepper

Preheat oven to 300 degrees. After prepared, you will cook it for 1.5 hours in oven. Use a large oven safe soup pot (and lid).

Add half the oil to pan and brown half meat on medium-high heat. Using slotted spoon, transfer fully browned meat to a plate, while you brown the remaining meat. Remove meat and let rest. Adding the remaining oil, heat over medium heat for 1 minute, then add chilies, garlic and onions. Cook for 3 minutes, stirring to loosen the residue from the bottom of pan. Add the flour and chili powder and stir for 3-4 minutes. Add the beans, tomatoes and meat with it's juices. Then add tomato paste, water and vegetable broth. Stir until simmering, season with salt and pepper, cover and transfer to oven. Cook for 1.5 hours, adding the chopped pepper for the last half hour. Enjoy.