SANE Meal Plan

TIP: Remember to enjoy so much SANE whole food that you are too full for inSANEity. Fill at least half your plate with at least 3 servings of the Non-Starchy Vegetable side dishes below. Each meal yields 12 servings of sides, plus 8 servings of the main dish, so that you’ll have leftovers for yummy SANE lunches. Yea for cooking in bulk to burn off bulk, boost health, and feel better than ever!

NOTE: Per the “cooking in bulk” tip above, these recipes have been doubled or quadrupled. This is great because we know how busy you are, so cooking in bulk is VERY helpful when going SANE. The one drawback is that a recipe may say something seemingly odd like “2 3/4 eggs.” Sorry about this…math can be annoying! When this happens please simply round up or down and enjoy time-saving bulk cooking SANEity 🙂

Print Friendly, PDF & Email
Don’t want to print everything? Click “print” and then click an item to delete it.

Monday



Scrumptious Baked Salmon



with Mashed Pumpkin



Prep 15m | Cook 25m | Total 40m
Fiber 9g | Protein 33g



NSV-XPS 3 NSV-XPS 1 NSV-XPS 1



Scrumptious Baked Salmon

Food

  • 4 (8 ounce) salmon fillet
  • salt and ground black pepper
  • 1 cup chopped basil leaves
  • extra virgin coconut oil cooking spray
  • 4 lemon, thinly sliced

Steps

  1. Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
  2. Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
  3. Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
  4. Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.

Food

  • 1 medium pumpkin

Steps

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cut pumpkin into small manageable pieces and cut off pith and seeds.
  3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
  4. When cooled, cut away skin and mash.


This Meal’s Grocery List

Basic Cooking Ingredients
1/2 ounce extra virgin coconut oil
Herbs and Spices
1/4 tsp salt
Meats, Fish and Seafood
2 pounds salmon
Produce
1 cup fresh basil 5 lemon
1-1/2 pounds Pumpkin, raw

Go To Full Week’s Grocery List

Tuesday



Beautiful Baked Turkey Wings



with Cajun Mixed Veggies



Prep 10m | Cook 2h | Total 2h 10m
Fiber 15g | Protein 44g



NSV-XPS 3 NSV-XPS 2 NSV-XPS 1



Beautiful Baked Turkey Wings

Food

  • 10 turkey wings
  • 2 small onion, chopped (optional)
  • 2 teaspoons seasoned salt
  • 2 teaspoons poultry seasoning
  • 2 teaspoons ground black pepper
  • 2 teaspoons minced garlic
  • 3 cups water, divided
  • 1 large can sliced mushrooms
  • 1 large can chicken broth
  • 1/4 teaspoon glucomannon (konjac) flour
  • 1/2 teaspoon salt.

Steps

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
  3. Bake in the preheated oven until browned, 1 hour.
  4. Place sliced mushrooms, chicken broth, and salt in a pot and heat on medium. When the broth starts to bubble, slowly add the glucomannan powder to thicken. Stir and simmer for two minutes until it begins to thicken.
  5. Remove from heat Pour the mixture over the turkey wings.
  6. Continue baking until brown and tender, 1 hour.

Food

  • 2 (10 ounce) packages frozen chopped broccoli, thawed
  • 2 cups fresh green beans, trimmed
  • 1/4 cup butter
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons extra virgin coconut oil

Steps

  1. Bring a large pot of water to a boil; add broccoli and green beans. Simmer until vegetables are just tender, but still crunch, about 5 minutes. Drain.
  2. Melt butter in a large skillet over medium heat; cook and stir mushrooms until they begin to soften, about 1 minute. Stir broccoli and green beans into mushroom mixture; season with Cajun seasoning and toss with melted coconut oil.


This Meal’s Grocery List

Baking Supplies
2 tablespoons Cajun seasoning 2 teaspoons poultry seasoning
2 teaspoons seasoned salt
Basic Cooking Ingredients
2 tablespoons extra virgin coconut oil
Beverages
3 cups water
Dairy, Eggs and Milk
1/4 cup butter
Frozen Foods
2 (10 ounce) packages frozen broccoli
Herbs and Spices
2 teaspoons black pepper 1/2 teaspoon salt
Meats, Fish and Seafood
5-3/4 pounds turkey wings
Pasta, Rice and Beans
1/2 pound green beans
Produce
1/2 ounce garlic, whole 5 ounces mushrooms
2 onions 1 large can sliced mushrooms
1/4 teaspoon glucomannon (konjac) flour
Soup
1 large can low-fat, low sodium chicken broth

Wednesday



Parmesan Tuna Cakes



with Caramelized Peppers and Onions



Prep 15m | Cook 30m | Total 40m
Fiber 9g | Protein 29g



NSV-XPS 3 NSV-XPS 1 NSV-XPS 1



Food

  • 1 (15 ounce) can mackerel in brine, drained
  • 1 small onion, chopped
  • 1 (5 ounce) can tuna packed in water, drained
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 egg, beaten
  • 2 tablespoons Dijon mustard
  • 2 teaspoons salt-free seasoning blend (such as Mrs. Dash®)
  • 1 teaspoon paprika
  • 1 teaspoon dried sweet basil
  • 1 (3.5 ounce) bag pork rinds, crushed
  • extra virgin coconut oil cooking spray

Steps

  1. Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes.
  2. Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray.
  3. Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes and cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.

Food

  • 6 red bell pepper, cut into strips
  • 6 red onions, cut into strips
  • 3 tablespoons extra virgin coconut oil
  • 1 tablespoon butter
  • 3/4 cup red wine (optional)
  • 3 pinches salt
  • 3 pinches ground black pepper
  • 3 pinches dried basil

Steps

  1. In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
  2. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.


This Meal’s Grocery List

Basic Cooking Ingredients
3 tablespoons extra virgin coconut oil 1/2 ounce extra virgin coconut oil cooking spray
Beverages
3/4 cup red wine
Canned Foods
13 ounces Finfish, mackerel, jack, canned, drained solids 1 (6 ounce) can tuna
Condiments and Salad Dressings
1 (16 ounce) jar mayonnaise 1 (8 ounce) jar prepared Dijon-style mustard
Dairy, Eggs and Milk
1 tablespoon and 1/4 teaspoon butter 2 eggs
1/2 ounce Parmesan cheese
Herbs and Spices
1-1/2 teaspoons black pepper 2 teaspoons dried basil
1 teaspoon dried basil 1 teaspoon paprika
1/4 teaspoon salt 1/2 ounce salt-free seasoning blend
Meats, Fish and Seafood
3-1/2 ounces Snacks, pork skins, plain
Produce
1 onions 6 red bell pepper
24 red onion

Thursday



South American Roast Pork



with Cheesy Zucchini



Prep 10m | Cook 2.5h | Total ~2.5hr
Fiber 6g | Protein 41g



NSV-XPS 3 NSV-XPS 2 NSV-XPS 2  1



Cuban-Style Roast Pork

Food

  • 4 cloves garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 3 tablespoons extra virgin coconut oil
  • 1 1/2 teaspoons white wine vinegar
  • 1 (4 pound) pork shoulder roast

Steps

  1. Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  2. Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, melted coconut oil, and vinegar. Beat the mixture with a whisk until smooth.
  3. Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
  4. Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
  5. Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Food

  • 6 zucchini, sliced
  • 6 stalks celery, chopped
  • 3 small onion, chopped
  • 12 large fresh mushrooms, sliced
  • 1-1/2 cups shredded Cheddar cheese

Steps

  1. Mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. Cover dish with plastic wrap.
  2. Cook on High until vegetables are steamed and slightly tender, about 6 minutes.
  3. Pull plastic wrap away from dish, stir vegetables, sprinkle Cheddar cheese over the vegetables, and replace the plastic to seal tightly. Let dish sit until the cheese melts, 2 to 3 minutes. Stir vegetables to coat evenly with melted cheese.


This Meal’s Grocery List

Baking Supplies
2 teaspoons kosher salt
Basic Cooking Ingredients
3 tablespoons extra virgin coconut oil
Beverages
3 tablespoons lime juice 3 tablespoons orange juice
Condiments and Salad Dressings
1-1/2 teaspoons white wine vinegar
Dairy, Eggs and Milk
6 ounces Cheddar cheese
Herbs and Spices
1 teaspoon black pepper 1 teaspoon dried oregano
1 teaspoon ground coriander 1 teaspoon ground cumin
Meats, Fish and Seafood
4 pounds pork shoulder
Produce
1/2 pound celery 1/2 ounce garlic, whole
10 ounces mushrooms 2 onions
1-1/2 pounds zucchini

Friday



Pepper and Pesto Mahi Mahi



with Parmesan Asparagus



Prep 20m | Cook 20m | Total 40m
Fiber 12g | Protein 46g



NSV-XPS 3 NSV-XPS 2 NSV-XPS 1



Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

Food

  • 1 cup white wine
  • 2 shallot, minced
  • 1/4 cup shredded Parmesan cheese
  • 4 cloves garlic
  • 2/3 cup chopped walnuts
  • 2 tablespoons extra virgin coconut oil
  • 1/2 cup packed fresh cilantro leaves
  • 2 (12 ounce) jars roasted red bell peppers, drained
  • 8 (6 ounce) mahi mahi fillets
  • 2 tablespoons butter
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Steps

  1. Preheat an outdoor grill for medium-high heat.
  2. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
  3. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add melted coconut oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
  4. Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
  5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
  6. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Food

  • extra virgin coconut oil cooking spray
  • 3 pounds fresh asparagus, tough ends trimmed
  • 3/4 cup shredded Parmesan cheese
  • 1 tablespoon sea salt
  • 3/4 teaspoon garlic powder, or to taste

Steps

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray the inside of a 9×13 casserole dish with coconut oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
  3. Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
  4. Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.


This Meal’s Grocery List

Baking Supplies
3 ounces walnuts
Basic Cooking Ingredients
2 tablespoons coconut oil 1/2 ounce coconut oil cooking spray
Beverages
1 cup white wine
Dairy, Eggs and Milk
2 tablespoons butter 2 ounces Parmesan cheese
1/4 cup shredded Parmesan cheese
Herbs and Spices
1/2 teaspoon black pepper 3/4 teaspoon garlic powder
1 tablespoon and 1/2 teaspoon salt
Meats, Fish and Seafood
3 pounds Finfish, dolphinfish, raw
Produce
3 pounds asparagus 1 bunch cilantro
1/2 ounce garlic, whole 2 (12 ounce) jars roasted red bell peppers
2 shallot

Saturday



Herb Garlic Beef Tenderloin



with Garlic Bok Choy



Prep 30m | Cook 55m | Total 1h 25m
Fiber 6g | Protein 34g



NSV-XPS 3 NSV-XPS 1 NSV-XPS 3



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Food

  • 3 pounds whole beef tenderloin
  • 4 tablespoons extra virgin coconut oil
  • 5 large garlic cloves, minced
  • 1 rounded tablespoon and minced fresh rosemary
  • 2 teaspoons dried thyme leaves
  • 1 rounded tablespoon coarsely ground black pepper
  • 1 rounded teaspoon salt

Steps

  1. Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  2. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  3. Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Food

  • 3 pounds bok choy
  • 6 tablespoons extra virgin coconut oil
  • 3/4 cup water
  • 1 tablespoon grated fresh ginger root
  • 6 cloves garlic, minced
  • 3 tablespoons tamari sauce
  • 3 tablespoons coconut aminos
  • 3 tablespoons xylitol
  • 1/4 teaspoon crushed red pepper flakes (optional)

Steps

  1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  2. In a large bowl, stir together the water, ginger, garlic, tamari sauce, coconut aminos, xylitol and red pepper flakes. Set this aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.


This Meal’s Grocery List

Baking Supplies
1 1/2 ounces xylitol
Basic Cooking Ingredients
10 tablespoons extra virgin coconut oil 3 tablespoons tamari sauce
Beverages
3/4 cup water
Ethnic Foods
3 tablespoons coconut aminos
Herbs and Spices
1 rounded tablespoon coarsely ground black pepper 1/4 teaspoon dried red pepper flakes
2 teaspoons dried thyme leaves 1 rounded teaspoon salt
Meats, Fish and Seafood
3 pounds beef tenderloin
Produce
2 medium heads bok choy 1 tablespoon fresh ginger root
1 rounded tablespoon and minced fresh rosemary 11 cloves garlic, minced

Go To Full Week’s Grocery List

Sunday



Chicken, Bacon, and Beef Trifecta



with Balsamic Escarole Salad



Prep 20m | Cook 2h | Total 2h 20m
Fiber 9g | Protein 44g



NSV-XPS 3 NSV-XPS 2 NSV-XPS 2  1



Corned Beef and Bacon-Wrapped Chicken Breasts

Food

  • 8 slices thin-sliced cooked corned beef
  • 8 skinless, boneless chicken breast halves
  • 8 slices bacon
  • 1 large can sliced mushrooms
  • 1 large can chicken broth
  • 1/4 teaspoon glucomannon (konjac) flour
  • 1/2 teaspoon salt
  • 1 1/4 heads broccoli, broken into florets (optional)

Steps

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Wrap 1 corned beef slice around each chicken breast.
  3. Wrap a slice of bacon around outside of corned beef wrapping. Secure with toothpicks if needed.
  4. Arrange wrapped chicken in a deep baking dish.
  5. Arrange broccoli florets around wrapped chicken breasts.
  6. Place sliced mushrooms, chicken broth, and salt in a pot and heat on medium. When the broth starts to bubble, slowly add the glucomannan powder to thicken. Stir and simmer for two minutes until it begins to thicken. Remove from heat Pour the mixture over the chicken and broccoli to completely cover. Cover baking dish with aluminum foil.
  7. Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. Remove foil from the dish, return to oven, and bake until bacon browns, about 30 more minutes.

Food

  • 4 cups escarole – torn, rinsed and dried
  • 4 cups romaine lettuce – torn, washed and dried
  • 4 cups Bibb lettuce, rinsed and torn
  • 24 slices plum tomato
  • 1 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 cup low fat, low sodium chicken broth
  • salt and pepper to taste

Steps

  1. In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
  2. Whisk together the vinegar, melted olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.


This Meal’s Grocery List

Basic Cooking Ingredients
2 tablespoons extra virgin olive oil
Beverages
2 tablespoons lemon juice
Condiments and Salad Dressings
1 cup balsamic vinegar
Dairy, Eggs and Milk
1/2 ounce Parmesan cheese
Herbs and Spices
1/2 teaspoon salt
Meats, Fish and Seafood
1/2 pound bacon 1/2 pound deli sliced corned beef
2 pounds skinless, boneless chicken breast halves
Produce
14 ounces Broccoli, raw 1/2 pound butterhead lettuce
7 ounces escarole, raw 1/2 ounce garlic, whole
1/2 pound Lettuce, cos or romaine, raw 6 roma (plum) tomato
1 large can sliced mushrooms 1/4 teaspoon glucomannon (konjac) flour
Soup
2 cans low-fat, low sodium chicken broth

Go To Full Week’s Grocery List

Grocery List

Baking Supplies
1 1/2 ounces xylitol 2 tablespoons Cajun seasoning
2 teaspoons kosher salt 2 teaspoons poultry seasoning
2 teaspoons seasoned salt 3 ounces walnuts
Basic Cooking Ingredients
3 tablespoons tamari sauce 2 cups extra virgin coconut oil
1/2 ounce extra virgin coconut oil cooking spray 2 tablespoons extra virgin olive oil
Beverages
2 tablespoons lemon juice 3 tablespoons lime juice
3 tablespoons orange juice 3/4 cup red wine
3-3/4 cups water 1 cup white wine
Canned Foods
13 ounces Finfish, mackerel, jack, canned, drained solids 1 (6 ounce) can tuna
Condiments and Salad Dressings
1 cup balsamic vinegar 1 (16 ounce) jar mayonnaise
1 (8 ounce) jar prepared Dijon-style mustard 1-1/2 teaspoons white wine vinegar
Dairy, Eggs and Milk
1/4 cup and 3 tablespoons butter 6 ounces Cheddar cheese
2 eggs 3 ounces Parmesan cheese
1/4 cup shredded Parmesan cheese
Ethnic Foods
3 tablespoons coconut aminos
Frozen Foods
2 (10 ounce) packages frozen broccoli
Herbs and Spices
2 tablespoons and 2-1/2 teaspoons black pepper 1 teaspoon dried basil
2 teaspoons dried basil 1 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes 1-3/4 teaspoons dried thyme
3/4 teaspoon garlic powder 1 teaspoon ground coriander
1 teaspoon ground cumin 1 teaspoon paprika
2 tablespoons and 1 teaspoon salt 1/2 ounce salt-free seasoning blend
Meats, Fish and Seafood
1/2 pound bacon 3 pounds beef tenderloin
1/2 pound deli sliced corned beef 3 pounds Finfish, dolphinfish, raw
4 pounds pork shoulder 2 pounds salmon
2 pounds skinless, boneless chicken breast halves 3-1/2 ounces Snacks, pork skins, plain
5-3/4 pounds turkey wings
Pasta, Rice and Beans
1/2 pound green beans
Produce
3 pounds asparagus 2 medium heads bok choy
14 ounces Broccoli, raw 1/2 pound butterhead lettuce
1/2 pound celery 1 bunch cilantro
7 ounces escarole, raw 1 cup fresh basil
1 tablespoon fresh ginger root 1 tablespoon and 3/4 teaspoon fresh rosemary
3 ounces garlic, whole 5 lemon
1/2 pound Lettuce, cos or romaine, raw 15 ounces mushrooms
4 onions 1-1/2 pounds Pumpkin, raw
6 red bell pepper 24 red onion
2 (12 ounce) jars roasted red bell peppers 6 roma (plum) tomato
2 shallot 1-1/2 pounds zucchini
2 large can sliced mushrooms 1/2 teaspoon glucomannon (konjac) flour
Soup
3 large cans low-fat, low sodium all-natural chicken broth

Print Friendly, PDF & Email
Don’t want to print everything? Click “print” and then click an item to delete it.

Visit Your SANE Whole Foods Store for ingredients, snacks, beverages, bars, and more. | Enjoy our favorite time-saving cooking tools with these SANE Amazon.com Items.

© 2015 Yopti Wellness Technologies, LLC. All rights reserved.
Privacy Policy/Your Privacy Rights | Contact Us