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Fresh Salad

MTHFR Menu and Recipes

Thursday


Breakfast:


Avo-Smoked Salmon Toast


1⁄4 avocado

1 slice GF bread

1 slice smoked wild salmon

4 arugula leaves

Lemon slice



Lunch:


Grilled Lamb


1 1/2 lb. Baby spinach leaves

3 tbsp. Dried oregano, chopped

1/4 cup lemon juice

1/4 cup olive oil

2 tbsp. Ground cumin

1 tsp. Crushed red pepper

1 tbsp. Coarse sea salt

1 tbsp. Squeezed juice from an orange

3 cloves of garlic

2 yellow onions, chopped

Cooking spray (olive oil)


In a 2 gallon zip bag, put the lamb together with the lemon juice, oregano, cumin and salt. Close the bag and refrigerate over night. Puree onions, garlic, some orange juice, and olive oil in a blender. Transfer to a small bowl with a cover. Chill overnight. Mix sea salt, red pepper, and cumin in a small bowl. Remove refrigerated lamb and let it sit for 30 minutes. Preheat the grill to medium. Place lamb on the grill and coat with some cooking spray or oil. Grill lamb for one and a half hours over medium heat. Remove lamb from the grill. Serve hot.



Dinner:


Broccoli soup


1 onion, chopped

1 lb. Broccoli, chopped

1 small tomato, chopped

1 tbsp. grapeseed oil

1/2 cup unsweetened almond milk

16 oz. water

1/4 tsp. Turmeric

Cayenne pepper, to taste


Put oil and onion in a medium pot. Saute over medium heat for about a couple of minutes. Add the seasoning, tomato, and broccoli. Saute for 10 more minutes. Add 6 ounces of water. Cover the pot and let it simmer for a couple more minutes. Transfer the contents into a blender, followed by the remaining water and milk. Blend for a couple of minutes. Pour back the blended ingredients into the pot. Raise up the heat and boil for a couple of minutes. Serve and enjoy while hot.


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