Day One 
Tandoori spice-rubbed baked salmon served with roasted asparagus and a baked sweet potato. 
 
Day Two
 Grass-fed grilled flank steak, served with a parsley sauce; Mexican cauliflower “rice”; medley of vegetables: Grey squash, zucchini and yellow squash seasoned with oregano, and lime. 
 
Day Three
Lemongrass marinated grilled chicken breast served over romaine lettuce with sautéed sweet potato, sliced peeled and seeded cucumber, pickled daikon radish, carrot, Thai basil and mint, and nuoc mam cham. 
 
Day Four
Lemon and herb marinated bone in half chicken for you to bake at home with ghee roasted zucchini, brussels sprouts, parsnips and, carrots. (1.5 cups).
 
Day 5
Paleo meatballs, made with grass-fed beef served with San Marzano marinara sauce over spaghetti squash. Roasted broccoli and caulilflower (you roast in the oven with Avocado oil, salt and pepper).