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!

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Monday



Bacon Wrapped Cod



with Mushrooms Balsamic



Prep 15m | Cook 10m | Total 25m
Fiber 3g | Protein 42g



NSV-XPS 3 NSV-XPS 2 NSV-XPS 1



Bacon Wrapped Cod

Food

  • 8 (6 ounce) fillets cod
  • 2 tablespoons extra virgin coconut oil
  • 2 tablespoons chili sauce
  • 8 slices bacon
  • 1 leek, chopped
  • 1 ounce enoki mushrooms

Steps

  1. Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
  2. Spread a thin layer of melted extra virgin coconut oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
  3. Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

Food

  • 1/3 cup extra virgin coconut oil
  • 4 cloves garlic, minced
  • 1-1/2 pounds fresh mushrooms, sliced
  • 1/4 cup balsamic vinegar
  • 1/4 cup white wine
  • salt and pepper to taste

Steps

  1. Saute the garlic in extra virgin coconut oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.


This Meal’s Grocery List

Basic Cooking Ingredients
1/2 cup extra virgin coconut oil
Beverages
1/4 cup white wine
Condiments and Salad Dressings
1/4 cup balsamic vinegar 1 ounce Tomato Base Chili Sauce
Herbs and Spices
1/8 teaspoon salt
Meats, Fish and Seafood
1/2 pound bacon 16 (3 ounce) fillets cod
Produce
1 (3 ounce) package enoki mushrooms 1/2 ounce garlic, whole
3 ounces Leeks, raw 1-1/2 pounds mushrooms

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Tuesday



Blackened Chicken



with Refreshing Snap Peas and Tomatoes



Prep 10m | Cook 15m | Total 25m
Fiber 9g | Protein 33g



NSV-XPS 3 NSV-XPS 1 NSV-XPS 1



Blackened Chicken

Food

  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon onion powder
  • 8 skinless, boneless chicken breast halves

Steps

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
  2. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
  3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Food

  • 3 (8 ounce) packages sugar snap peas, trimmed
  • 1/3 cup water
  • 6 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 teaspoons xylitol
  • 1-1/2 teaspoons salt-free onion and herb seasoning (such as Mrs. Dash®)
  • 3 tablespoons lemon juice

Steps

  1. Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.


This Meal’s Grocery List

Baking Supplies
2 teaspoons xylitol
Beverages
3 tablespoons lemon juice 1/3 cup water
Frozen Foods
3-3/4 cups sugar snap peas
Herbs and Spices
1 teaspoon cayenne pepper 1 teaspoon dried thyme
1/2 ounce garlic and herb seasoning 1 teaspoon ground cumin
1/2 teaspoon onion powder 2 teaspoons paprika
1/2 teaspoon salt 1/2 teaspoon white pepper
Meats, Fish and Seafood
2 pounds skinless, boneless chicken breast halves
Produce
6 cups Cherry Tomatoes, cup 1/2 ounce garlic, whole

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Wednesday



Three Pepper Steak



with Broccoli Sage



Prep 05m | Cook 10m | Total 15m
Fiber 9g | Protein 46g



NSV-XPS 1NSV-XPS2



three pepper steak recipe

Food

  • 1 tablespoon smoked paprika
  • 3 teaspoons salt
  • 1 teaspoon xylitol
  • 3 teaspoons chili powder
  • 1 teaspoon chipotle chile powder
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • 3 pounds flat iron steaks

Steps

  1. Preheat oven to 450 degrees F (230 degrees C). Line a cooking sheet with aluminum foil and spray lightly with cooking spray.
  2. In a shallow dish, mix together coconut flour, chili powder, salt, and pepper.
  3. In another bowl, mix egg and oil. Dip catfish in egg and oil mixture, then dredge in coconut mixture. Place catfish on foil-lined baking sheet, and sprinkle any leftover chip mixture over the catfish.
  4. Bake in a preheated oven until catfish is flaky and white in the middle, 10 to 12 minutes.

Food

  • 3 (12 ounce) bags broccoli florets
  • 1 large red onion, sliced
  • 24 fresh sage leaves, torn
  • 1/3 cup extra virgin coconut oil
  • 1 teaspoon salt
  • 1 teaspoon garlic salt
  • 3/4 teaspoon ground black pepper

Steps

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with extra virgin coconut oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
  3. Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.


This Meal’s Grocery List

Basic Cooking Ingredients
1/3 cup extra virgin coconut oil 1 teaspoon xylitol
Herbs and Spices
1-1/2 teaspoons black pepper 2 tablespoons salt
1 tablespoon smoked paprika 3 teaspoons chili powder
1 teaspoon chipotle chile powder 3/4 teaspoon onion powder
3/4 teaspoon garlic powder 3/4 teaspoon ground cumin
1 teaspoon garlic salt
Meats, Fish and Seafood
3 pounds flat iron steaks
Produce
2-1/4 pounds Broccoli, raw 1/4 cup and 2 tablespoons fresh sage
6 red onion

Thursday



Cedar Salmon



with Dill Cucumbers and Tomatoes



Prep 15m | Cook 20m | Total 35m
Fiber 3g | Protein 36g



NSV-XPS 3 NSV-XPS 1 NSV-XPS 3 



Cedar Salmon

Food

  • 1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
  • 1/3 extra virgin olive oil
  • 4 large garlic cloves, minced
  • 1/4 cup minced fresh dill
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon lemon zest, plus lemon wedges for serving

Steps

  1. Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
  2. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix melted oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
  3. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Food

  • 1/2 cup cider vinegar
  • 2 teaspoons xylitol
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh dill weed
  • 1/2 teaspoon ground black pepper
  • 1/4 cup extra virgin olive oil
  • 4 cucumbers, sliced
  • 2 cups sliced red onion
  • 4 ripe tomatoes, cut into wedges

Steps

  1. In a large bowl, mix the vinegar, xylitol, salt, dill, pepper, and melted oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.


This Meal’s Grocery List

Baking Supplies
2 teaspoons white xylitol
Basic Cooking Ingredients
1/2 cup and 2 tablespoons extra virgin olive oil
Condiments and Salad Dressings
1/2 cup cider vinegar
Herbs and Spices
1-1/2 teaspoons black pepper 1 tablespoon salt
Meats, Fish and Seafood
3 pounds salmon
Other
1 lemon (for zesting)
Produce
3 large cucumber 1/4 cup and 1 teaspoon fresh dill weed
1/2 ounce garlic, whole 9 red onion
4 tomatoes

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Friday



5 Minute Roast



with Shallots and Spinach



Prep 5m | Cook 3h | Total 3h5m
Fiber 6g | Protein 35g



NSV-XPS 3 NSV-XPS 1 NSV-XPS 1



5 Minute Roast

Food

  • 1 (3 pound) beef eye of round roast
  • Salt and pepper to taste

Steps

  1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
  2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
  3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

Food

  • 3 tablespoons extra virgin olive oil
  • 3 shallot, diced
  • 3 (10 ounce) bags baby spinach leaves
  • kosher salt and freshly ground pepper to taste

Steps

  1. In a large skillet, heat extra virgin olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes.
  2. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.


This Meal’s Grocery List

Baking Supplies
3/4 teaspoon kosher salt
Basic Cooking Ingredients
3 tablespoons extra virgin olive oil
Herbs and Spices
1/8 teaspoon salt
Meats, Fish and Seafood
4 pounds Beef, round, eye of round, separable lean and fat, trimmed to 1/4″ fat, all grades, raw
Produce
2 pounds fresh spinach 3 shallot

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Saturday



Wasabi Tuna



with Baby Carrots Parmesan



Prep 5m | Cook 20m | Total 25m
Fiber 9g | Protein 49g



NSV-XPS 3 NSV-XPS 2 NSV-XPS 1



Wasabi Tuna

Food

  • 1/4 cup greek yogurt
  • 1 tablespoon wasabi paste
  • 2 teaspoons Chinese five-spice powder
  • 2 tablespoons coconut aminos
  • 8 (6 ounce) yellowfin tuna fillets
  • 2 tablespoons rice vinegar
  • 1/4 cup toasted sesame seeds

Steps

  1. Mix together the greek yogurt, wasabi paste, five-spice powder, and 1 tablespoon coconut aminos in a small bowl.
  2. Lay the tuna fillets into a glass baking dish. Pour the rice vinegar and 1 tablespoon coconut aminos over the tuna. Spread the greek yogurt mixture evenly over both sides of each piece of fish. Cover the dish and refrigerate 15 to 30 minutes.
  3. Prepare a skillet with cooking spray and place over medium-high heat. Sprinkle the sesame seeds evenly over both sides of the fillets. Lay the tuna gently into the skillet. Cook to desired level of doneness, about 2 minutes per side for medium-rare. Serve immediately.

Food

  • 2 pounds carrots, chopped
  • 1-1/2 tablespoons butter
  • 1/2 cup Parmesan cheese

Steps

  1. Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
  2. Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
  3. Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.


This Meal’s Grocery List

Baking Supplies
2 teaspoons Chinese five-spice powder 1/4 cup sesame seeds
Condiments and Salad Dressings
2 tablespoons rice vinegar
Dairy, Eggs and Milk
1-1/2 tablespoons butter 1-1/2 ounces Parmesan cheese
1/4 cup plain Greek yogurt
Ethnic Foods
2 tablespoon coconut aminos 1 tablespoon wasabi paste
Meats, Fish and Seafood
3 pounds tuna
Produce
2 pounds carrots

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Sunday



Slow Cooked Turkey



with Sweet Spiced Green Beans



Prep 15m | Cook 7h | Total 7h 15m
Fiber 9g | Protein 44g



NSV-XPS 3 NSV-XPS 2 NSV-XPS 1



Slow Cooked Turkey

Food

  • 4 turkey legs
  • 2 teaspoons poultry seasoning, divided
  • salt and ground black pepper to taste
  • 4 12×16-inch squares of aluminum foil

Steps

  1. Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
  2. Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.

Food

  • 2-1/2 pounds fresh green beans, trimmed
  • 1/3 cup coconut aminos
  • 3 cloves garlic, minced
  • 1 tablespoon garlic chili sauce
  • 1 tablespoon xylitol
  • 2 tablespoons extra virgin coconut oil

Steps

  1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
  2. In a bowl, mix the coconut aminos, garlic, garlic chili sauce, and xylitol.
  3. Heat the extra virgin coconut oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes.
  4. Pour in the chili sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.


This Meal’s Grocery List

Baking Supplies
1/2 ounce aluminum foil 1 tablespoon xylitol
2 teaspoons poultry seasoning
Basic Cooking Ingredients
2 tablespoons extra virgin coconut oil
Condiments and Salad Dressings
1/2 ounce chili garlic sauce
Ethnic Foods
1/3 cup coconut aminos
Herbs and Spices
1/8 teaspoon salt
Meats, Fish and Seafood
4 turkey legs
Pasta, Rice and Beans
2-1/2 pounds green beans
Produce
1/2 ounce garlic, whole

Go To Full Week’s Grocery List

Grocery List

Baking Supplies
1/2 ounce aluminum foil 2 teaspoons Chinese five-spice powder
3 tablespoons xylitol 3/4 teaspoon kosher salt
2 teaspoons poultry seasoning 1/4 cup sesame seeds
Basic Cooking Ingredients
1 cup extra virgin coconut oil 3/4 cup extra virgin olive oil
Beverages
3 tablespoons lemon juice 1/3 cup water
1/4 cup white wine
Condiments and Salad Dressings
1/4 cup balsamic vinegar 1/2 ounce chili garlic sauce
1/2 cup cider vinegar 2 tablespoons rice vinegar
1 ounce Tomato Base Chili Sauce
Dairy, Eggs and Milk
1-1/2 tablespoons butter 1-1/2 ounces Parmesan cheese
1/4 cup plain Greek yogurt
Ethnic Foods
1/2 cup coconut aminos 1 tablespoon wasabi paste
Frozen Foods
3-3/4 cups sugar snap peas
Herbs and Spices
2-3/4 teaspoons black pepper 1 teaspoon cayenne pepper
3 teaspoons chili powder 1 teaspoon dried thyme
1/2 ounce garlic and herb seasoning 1-1/2 teaspoons garlic salt
1 teaspoon ground cumin 1-1/4 teaspoons onion powder
2 teaspoons paprika 3 tablespoons salt
1/2 teaspoon white pepper 1 tablespoon smoked paprika
1 teaspoon chipotle chile powder 3/4 teaspoon ground black pepper
3/4 teaspoon garlic powder 3/4 teaspoon ground cumin
Meats, Fish and Seafood
1/2 pound bacon 3 pounds salmon
4 turkey legs 16 (3 ounce) fillets cod
3 pounds tuna 3 pounds flat iron steaks
4 pounds Beef, round, eye of round, separable lean and fat, trimmed to 1/4″ fat, all grades, raw 2 pounds skinless, boneless chicken breast halves
Other
1 lemon (for zesting)
Pasta, Rice and Beans
2-1/2 pounds green beans
Produce
2-1/4 pounds Broccoli, raw 2 pounds carrots
6 cups Cherry Tomatoes, cup 3 large cucumber
1 (3 ounce) package enoki mushrooms 1/4 cup and 1 teaspoon fresh dill weed
1/4 cup and 2 tablespoons fresh sage 2 pounds fresh spinach
2 ounces garlic, whole 3 ounces Leeks, raw
1-1/2 pounds mushrooms 15 red onion
3 shallot 4 tomatoes

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