Being medically advised to change one’s eating habits can be a daunting experience, especially if we are advised to eliminate foods that provide us with comfort and joy. Whether it be physiological or psychological, our taste buds go through many changes as we transition away from our familiar (but harmful) eating patterns - to healthier ones. Changing one’s lifestyle and retraining the way the brain perceives food is essential. Why make this period of transition to wellness a period of deprivation? June Pagan will develop recipes to meet your specific needs and personal taste. Imagine food designed specifically for your palate, prepared within your personal dietary guidelines. June Pagan’s Clean Cuisine can make your transition to healthy eating a pleasurable, satisfying and effortless experience.
For those folks with a gluten-free dietary restriction, here is a sample six-day menu program that is entirely gluten-free:
(B=Breakfast; S=Snack (there are two of them each day); L=Lunch, first D=Dinner, last D=Dessert)
Day 1:
B. Steak and Soy Fed Eggs (Filet Mignon)
S. Potato Latkes/Fuji Apple Peach Sauce
L. Italian Tonno Tuna Salad with Cucumber and Tomato and Magee’s Farm Mixed Greens
S. Prune and Ruby Raisin Compote
D. Old Bay Salmon/Roasted Asparagus/ Spaghetti Squash
D. Butterscotch “Swirl” Tapioca Pudding (non-dairy)
Day 2:
B. Deviled Eggs/Mixed Greens
S. Gluten-Free Banana and Stone Ground Chocolate Cake
L. Quinoa Pasta Shells with Turkey Sausage, Tomato Sauce
S. Refried Pinto Bean and Monterey Jack Melt with Tortilla
D. Baked Chicken Breast with Blue Lake Green Beans/Rice
D. Cantaloupe, Orange, and Blueberries
Day 3:
B. Organic Zucchini Frittata Omelet
S. Local Pumate Tomatoes with Fresh Mozzarella Cup
L. Poached “Old Bay” Wild King Salmon with Roast Asparagus /Lemon Aioli
S. Vegetarian Vegetable Soup/Gluten Free Challah/Butter
D. Grilled American Spring Lamb Chops/Saffron Brown Rice Risotto/ Italian Romesco
D. Cinnamon Apple Sauté
Day 4:
B. Slow Cooked Scrambled Eggs/Breadstick
S. Oro Blanco Grapefruit Brulée
L. Turkey Salad Lettuce Wrap
S. Tomato and Burrata Salad Cup
D. Brisket of Beef/Blue Lake Green Beans
D. Berries with Almonds
Day 5:
B. Turkey Sausage and “Fried” Apples
S. Roast Acorn Squash with a Sage Crumb
L. Roast Asparagus and Egg Salad Plate
S. Cucumber & Chopped Vegetable Salad
D. Chicken Piccata Pasta and Garlic Braised Broccoli
D. Fruit Cup
Day 6:
B. Slow Cooked Scrambled Eggs/Breadstick
S. GF Pretzels with Red Pepper Aioli Dip
L. Turkey Chili
S. Health Slaw: Two Cabbage, Broccoli, Dried Cranberries
D. Shrimp Bouillabaisse/Brown Basmati Rice
D. Strawberry Almond Cup
