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Nutrition Information Day 4Nutrition Information(amounts per serving)Calories:1540MACRONUTRIENTSAMOUNTTotal FatSaturated FatMonosaturated FatPolyunsaturated FatTrans FatEssential Fatty Acids (Omega 3)ALAEPA, DHAConjugated linolenic acid (CLA)CholesterolTotal MICRONUTRIENTSAMOUNT% DAILY VALUE*ggggg*****560 mg0 mg, 80 mg0 mg559.9 mg96 g37.2 g26.8 g117.4 g********% DAILY VALUE*VITAMINSVitamin AVitamin CVitamin DVitamin EVitamin B6Vitamin B12Vitamin KFolateNiacinRiboflavinThiamin10846.4 IU216.5 mg35 IU7.8 mg2.8 mg1.4 mcg116.3 mg350.3 mcg33.7 mg1.4 mg2.3 mg217%361%9%26%140%23%145%438%168%82%153%611.9 mg0.37 mg15.8 mg315.2 mg3.7 mg1255.5 mg3757.9 mg82.4 mcg2468.4 mg7.4 SeleniumSodiumZincPHYTONUTRIENTSAlpha caroteneBeta caroteneBeta cryptoxanthinLutein zeaxanthinLycopene154.9 mcg4246.4 mcg158.4 mcg3203.5 mcg3164.8 mcgCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Nutrition Information Day 5Nutrition Information(amounts per serving)Calories:1560MACRONUTRIENTSAMOUNTTotal FatSaturated FatMonosaturated FatPolyunsaturated FatTrans FatEssential Fatty Acids (Omega 3)ALAEPA, DHAConjugated linolenic acid (CLA)CholesterolTotal CarbohydrateSugarsFiberProtein105 g19.6 g59.6 g15.8 g0.22 g% DAILY VALUE******580 mg0 mg, 60 mg29 mg583.8 mg73.5 g26.7 g28.9 g103.6 g********MICRONUTRIENTSAMOUNT% DAILY VALUE*VITAMINSVitamin AVitamin CVitamin DVitamin EVitamin B6Vitamin B12Vitamin KFolateNiacinRiboflavinThiamin15723.1 IU193.1 mg35 IU24.8 mg2.3 mg3.4 mcg311.3 mg271.5 mcg28.3 mg1.6 mg1.8 mg314%322%9%83%115%57%389%339%142%94%120%673.9 mg0.33 mg19.4 mg343.4 mg2.4 mg1274 mg2747.1 mg92.1 mcg1787.7 mg11.8 eleniumSodiumZincPHYTONUTRIENTSAlpha caroteneBeta caroteneBeta cryptoxanthinLutein zeaxanthinLycopene156.5 mcg1799.7 mcg131 mcg1756.3 mcg3164.9 mcgCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Nutrition Information Day 6Nutrition Information(amounts per serving)Calories:1509MACRONUTRIENTSAMOUNTTotal FatSaturated FatMonosaturated FatPolyunsaturated FatTrans FatEssential Fatty Acids (Omega 3)ALAEPA, DHAConjugated linolenic acid (CLA)CholesterolTotal MICRONUTRIENTSAMOUNTggggg410 mg430 mg, 390 mg76 mg687.2 mg91.9 g35.6 g25.4 g122.8 g% DAILY VALUE**************% DAILY VALUE*VITAMINSVitamin AVitamin CVitamin DVitamin EVitamin B6Vitamin B12Vitamin KFolateNiacinRiboflavinThiamin32213.5 IU101.8 mg272.9 IU19 mg2.6 mg7 mcg129.5 mg242.8 mcg32.7 mg1.8 mg2.9 mg644%170%68%63%130%117%162%304%164%106%193%459.7 mg0.71 mg18.2 mg364.7 mg3.8 mg1490.3 mg3163.1 mg114.1 mcg1974.5 mg15 SeleniumSodiumZincPHYTONUTRIENTSAlpha caroteneBeta caroteneBeta cryptoxanthinLutein zeaxanthinLycopene1142.3 mcg14150.8 mcg131.8 mcg1607.7 mcg3470.9 mcgCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Nutrition Information Day 7Nutrition Information(amounts per serving)Calories:1406MACRONUTRIENTSAMOUNTTotal FatSaturated FatMonosaturated FatPolyunsaturated FatTrans FatEssential Fatty Acids (Omega 3)ALAEPA, DHAConjugated linolenic acid (CLA)CholesterolTotal CarbohydrateSugarsFiberProtein60.2 g20.1 g22.9 g6.2 g0.53 g% DAILY VALUE******550 mg430 mg, 390 mg76 mg717.2 mg80.2 g34.7 g23.9 g129 g********MICRONUTRIENTSAMOUNT% DAILY VALUE*VITAMINSVitamin AVitamin CVitamin DVitamin EVitamin B6Vitamin B12Vitamin KFolateNiacinRiboflavinThiamin23705.6 IU178.6 mg272.9 IU10 mg2.4 mg7 mcg687.8 mg321.8 mcg31.5 mg1.6 mg3.2 mg474%298%68%33%120%117%860%402%158%94%213%526 mg0.34 mg19.2 mg300.5 mg2.8 mg1345.9 mg3127.7 mg114.3 mcg1668 mg14.4 eleniumSodiumZincPHYTONUTRIENTSAlpha caroteneBeta caroteneBeta cryptoxanthinLutein zeaxanthinLycopene1146.4 mcg9086.9 mcg45.2 mcg24917.5 mcg3470.9 mcgCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

My RecipesGuacamoleCoconut Curry ChickenZucchini "Spaghetti"Sun Dried Tomato VinaigretteChopped Mediterranean Salad with Grilled ShrimpStrawberry Dream (Dairy Free, Grain Free)Superfood Dark Chocolate Bark with Pumpkin SeedsRoasted Garlic Sirloin Tip RoastSautéed AsparagusKale Avocado SaladArugula Salad with Chicken and AvocadoSimple Spiced Mahi MahiClean & Bright DressingSimple Mixed Green Salad with AvocadosPrimal Breakfast TostadoThai Basil & Lemongrass ChickenGrass Fed Flank Steak Salad with Chimichurri DressingSpicy Turnip FritesPumpkin Chia Blueberry Muffins (Grain Free, Dairy Free)Herb Rubbed Grass Fed Sirloin Tip RoastSweet Potato MashCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

GuacamolePREPARATION TIME: 10 minutes SERVES: 4Ingredients1 1/3 medium organic avocados2/3 medium organic tomato1 1/3 Tbsp(s) chopped organic red onion2 Tbsp(s) organic lime juice2 2/3 tsp(s) minced organic garlicPreparationQuarter tomatoes, discard seeds, and chop. Halve and pit avocados. Scoop avocado flesh into a bowl and mash. Stir intomatoes, remaining ingredients. Add salt and pepper to taste. Makes about 2 cups. HealingGourmet.comCoconut Curry ChickenPREPARATION TIME: 45 minutes SERVES: 4Ingredients12 tsp(s) organic almond oil1 Tbsp(s) organic ginger, grated1 package(10oz) organic baby spinach1/2 tsp(s) freshly ground black pepper1 small organic onion, chopped2 ‐8oz. breast(s) pasture‐raised chicken, cutinto 1" strips1/2 tsp(s) Celtic sea salt2 cup(s) organic low sodium chicken broth3/4 cup(s) organic unsweetened coconut milk3 Tbsp(s) organic garlic, chopped2 Tbsp(s) organic curry powder1 tsp(s) ground cumin2 Tbsp(s) organic tomato paste2 Tbsp(s) fresh cilantro, chopped1/2 Tbsp(s) organic arrowrootPreparationHeat oil in large pot or Dutch oven over medium heat.Add onion and saute until golden, about 5 minutes.Add garlic, curry, cumin and ginger. Saute just until fragrant.Add tomato paste and arrowroot. Stir to combine.Slowly whisk in broth, increase heat to high and bring to a boil.Reduce heat to low and simmer 20 minutes, stirring occasionally, until sauce thickens slightly.Add chicken to pot, and simmer 10 to 15 minutes, until chicken is just cooked through.Whisk in coconut milk and return to a simmer to heat through (do not boil).Turn off heat and stir in spinach until it starts to wilt.Season with salt and pepper and sprinkle with cilantro before serving. HealingGourmet.comCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Zucchini "Spaghetti"PREPARATION TIME: 10 minutesSERVES: 4Ingredients2 medium organic zucchiniPreparationUsing a julienne peeler or mandolin, julienne the zucchini.Lightly steam julienned zucchini to crisp tender.Keep warm in a covered dish.Sun‐Dried Tomato VinaigrettePREPARATION TIME: 5 minutes SERVES: 4Ingredients2 3/5 tsp(s) organic extra virgin olive oil2 3/5 tsp(s) organic red wine vinegar1 1/3 piece(s) organic sun‐dried tomato1/3 whole organic shallot, minced1/3 whole organic lemon, juicedPreparationAdd sun‐dried tomatoes, olive oil, lemon juice, vinegar and shallot to a blender or Magic Bullet.Blend well.Keep refrigerated for up to one week. HealingGourmet.comCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Chopped Mediterranean Salad with Grilled ShrimpPREPARATION TIME: 20 minutesSERVES: 4Ingredients4 medium organic tomatoes, seeded andchopped2 medium organic green pepper, seeded andchopped2 medium cucumber, peeled, seeded andchopped4 Tbsp(s) fresh mint, chopped3 Tbsp(s) fresh, flatleaf parsley, chopped2 Tbsp(s) fresh lemon juice1/2 tsp(s) fresh ground black pepper24 ounce(s) wild shrimpPreparationPeel and devein shrimp.FLAVORWAVE METHOD: Sprinkle shrimp with pepper. Place rack on top setting and cook 2‐3 minutes per side or untilopaque in the center. STOVETOP METHOD:Bring a medium pot of filtered water to a boil. Add shrimp and cook 3‐4minutes, until opaque.In a non‐reactive bowl, combine the tomatoes, pepper, cucumber, scallions, mint and parsley.Add the lemon juice and oil. Toss to blend.Separate salad onto serving dishes and top with grilled shrimp.Serve with dressing of choice. HealingGourmet.comStrawberry Dream (Dairy Free, Grain Free)PREPARATION TIME: 5 minutes SERVES: 4Ingredients4 Scoop(s) Jay Robb Strawberry Egg White Protein1 packet(s)(s) SweetLeaf Stevia Plus Sweetener2 cup Cascadian Farm Organic Strawberries4 cup(s) filtered or spring waterPreparationAdd all ingredients to a blender or Magic Bullet.Blend until smooth. HealingGourmet.comCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Superfood Dark Chocolate Bark with Pumpkin SeedsPREPARATION TIME: 1 hour SERVES: 4Ingredients1/5 tsp(s) sea salt5 1/3 Tbsp(s) Enjoy Life Dark Chocolate Morsels1 1/3 Tbsp(s) dry roasted, lightly salted pumpkin seedsPreparationLine a baking sheet with parchment paper.Chop chocolate into small pieces. In a double boiler set over medium heat, melt 3/4 of thechocolate, stirring occasionally.Once chocolate is melted, remove from the heat and add remaining chocolate, stirring untilmelted. Pour in 1/2 of the pumpkin seeds.Pour the mixture out onto the parchment, spreading evenly to desired thickness. Sprinkleremaining pumpkin seeds over the top of the chocolate.Let bark cool slightly to set up, then sprinkle with sea salt evenly over the top.Transfer to refrigerator and chill until form, about 40 minutes.Break into pieces and enjoy. Store in an airtight container in the refrigerator. HealingGourmet.comRoasted Garlic Sirloin Tip RoastPREPARATION TIME: 1 hour SERVES: 4Ingredients2 clove(s) organic garlic, sliced32 ounce(s) grass‐fed sirloin tip roast1/3 tsp(s) Celtic sea salt1 1/3 tsp(s) organic garlic powder1/3 tsp(s) freshly ground black pepperPreparationPreheat oven to 325 degrees F.Make small cuts in the roast and insert sliced garlic. Season with salt, pepper and garlic powder.Place roast on rack in shallow roasting pan. Pour water to cover the bottom of the pan, if you wish, so the meatdrippings don't go dry & burn.Roast the beef uncovered until done (medium‐rare at 140ºF, medium at 155ºF).Remove from oven, transfer to carving board, tent with foil; let stand up to 20 minutes.Carve roast into thin slices.Serve with the au jus. HealingGourmet.comCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Sautéed AsparagusPREPARATION TIME: 10 minutes SERVES: 4Ingredients1 pinch Celtic sea salt1 pound(s) organic asparagus, trimmed2 Tbsp(s) organic lemon juicePreparationAdd just enough purified or spring water to cover the bottom of a large, safe nonstick saute pan.Heat to medium high.Once water begins to boil, add the asparagus, lemon juice and salt.Cover and cook 2‐3 minutes, or just until bright green and crisp‐tender. HealingGourmet.comKale Avocado SaladPREPARATION TIME: 5 minutes SERVES: 4Ingredients1 bunch(es) organic kale1 whole organic lemon, juiced1/2 tsp(s) Celtic sea salt1 medium organic avocado, dicedPreparationTear kale into bite‐sized pieces.Top with avocado.Drizzle with lemon juice and sprinkle with sea salt.Serve. HealingGourmet.comCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Arugula Salad with Chicken and AvocadoPREPARATION TIME: 25 minutesSERVES: 4Ingredients6 cup Earthbound Farms Arugula2 ‐8oz. breast(s) organic chicken breasts2 Tbsp(s) organic extra virgin olive oil2 Tbsp(s) fresh lime juice1 tsp(s) honey1 medium organic avocado, sliced4 medium small organic radishes, thinly sliced1/2 tsp(s) Celtic sea salt1/4 tsp(s) freshly ground black pepperPreparationFirst, poach chicken. Fill a medium saucepan halfway with filtered or spring water. Bring to a boil. Add the chicken,reduce heat to medium, and gently simmer until cooked through, 12 to 14 minutes. Transfer the chicken to a cutting boardand let rest at least 5 minutes before slicing.Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, salt, and pepper.Divide the arugula among bowls and top with the chicken, avocado, and radishes.Drizzle with dressing.Serve. HealingGourmet.comSimple Spiced Mahi‐MahiPREPARATION TIME: 10 minutesSERVES: 4Ingredients2 tsp(s) organic coconut oil24 ounce(s) mahi mahi (4‐6 oz. fillets)1 tsp(s) garlic powder1 tsp(s) cayenne pepper1 whole organic lemonPreparationRinse fish and pat dry.Season with cayenne and garlic powder.Add coconut oil to a safe saute pan and heat to medium‐high heat.Add fish.Cook approximately 4 minutes per side, flipping once.Serve with lemon. HealingGourmet.comCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Clean & Bright DressingPREPARATION TIME: 5 minutes SERVES: 4Ingredients1 tsp(s) organic raw honey2 Tbsp(s) organic Champagne or raspberryvinegar2 Tbsp(s) organic avocado oil1/10 tsp(s) freshly ground black pepper (totaste)1/2 whole organic lemon, juiced1/2 pinch Celtic sea saltPreparationAdd all ingredients to a non‐reactive bowl.Whisk to combine.Serve. HealingGourmet.comSimple Mixed Green Salad with AvocadosPREPARATION TIME: 5 minutes SERVES: 4Ingredients8 slice(s) organic red onion2 medium organic tomato, seeeded and roughly chopped12 cup(s) organic mixed greens2 cup(s) sliced organic avocadoPreparationArrange mixed greens between two bowls.Top with tomatoes, red onion and avocado.Serve with dressing of choice. HealingGourmet.comCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Primal Breakfast TostadoPREPARATION TIME: 10 minutesSERVES: 4Ingredients4 medium organic tomatoes, finely diced4 whole organic limes, juiced2 tsp(s) paprika1 large organic onion, diced2 Tbsp(s) organic cilantro, chopped1 tsp(s) Celtic sea salt1 medium organic avocado2 clove(s) organic garlic, minced2 Tbsp(s) organic extra virgin olive oil8 large pasture‐raised eggs1/2 tsp(s) chili powderPreparationFirst, make the guacamole. Add the avocado, garlic, salt, and juice of 1 lime to a small non‐reactive bowl. Mash and setaside.Next make the salsa. Combine tomatoes, cilantro, onions, ½ Tbsp. oil, remaining lime juice, chili powder and paprika in asmall non‐reactive bowl. Set aside.Add remaining oil to a safe, nonstick pan over medium high heat.Beat the eggs and pour into hot pan. Don’t touch the omelet – simply swirl the pan around so that egg move around andthe omelet becomes evenly cooked. When the egg begins to slide around in the pan, flip it. Cook on opposite side todesired doneness.Place omelet on serving plate. Spoon guacamole mixture over the omelet and top with salsa. Serve. HealingGourmet.comThai Basil & Lemongrass ChickenPREPARATION TIME: 30 minutesSERVES: 4Ingredients2 Tbsp(s) organic virgin coconut oil2 ‐8oz. breast(s) pasture‐raised chicken, cutinto strips2 stalk(s) organic lemongrass, thinly sliced1/2 tsp(s) Celtic sea salt1/4 tsp(s) cayenne pepper1 Tbsp Asian fish sauce6 cup(s) organic baby bok choy, cut into 1”pieces1 tsp(s) organic garlic, minced2 cup(s) organic low sodium chicken broth1 cup(s) organic unsweetened coconut milk8 ounce(s) organic shiitake mushroom caps,1/4" slices1 tsp(s) organic ginger, grated4 medium organic scallions, sliced1 1/2 Tbsp(s) fresh Thai basil, chopped1 1/2 Tbsp(s) fresh cilantro, choppedPreparationCombine coconut milk, chicken broth, fish sauce and lemongrass in a medium saucepan.Simmer over low heat 10 minutes.Meanwhile, heat a large safe nonstick skillet over medium‐high heat.In a large bowl, combine chicken and half the oil. Sprinkle with the salt and cayenne. Toss to coat.Add chicken to skillet, in batches, and cook until lightly browned, 4 to 5 minutes, turning halfway through. Transfer to alarge Dutch oven and cover to keep warm.Wipe out skillet.Add remaining oil to skillet over medium‐high heat. Add mushrooms and cook until they begin to soften, 3 minutes. Addgarlic and ginger. Cook 1 minute, stirring constantly. Add bok choy and cook 2 to 3 minutes to wilt.Add vegetables to Dutch oven with chicken. Strain coconut milk mixture into Dutch oven to cover chicken and veggiemixture. Discard lemongrass.Heat over medium‐high heat, stirring gently, until mixture comes to a boil. Stir in the scallions, basil and cilantro.Remove from heat, ladle into serving bowls and serve. HealingGourmet.comCopyright 2013 Health e Enterprises, LLC. All rights reserved. No reproduction, transmission or display is permitted without written permission.

Grass‐Fed Flank Steak Salad with Chimichurri DressingPREPARATION TIME: 25 minutes SERVES: 4Ingredients24 ounce(s) grass‐fed flank steak6 cup Earthbound Farm Mixed Baby Greens1 bunch(es) organic Italian parlsey1/3 cup(s) organic extra virgin olive oil2 tsp(s) fresh organic oregano3 clove(s) organic garlic1/4 Tbsp(s) chipotle pepper sauce3 Tbsp(s) organic red wine vinegarPreparationHeat a grill to medium‐high heat or prepare Flavorwave/NuWave Oven.Combine parsley (with stems), oregano, and garlic in processor or Magic Bullet; blend 10 seconds. Add oil, vinegar, andhot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5minutes per side for medium‐rare.Transfe

Paleo Pumpkin Muffins on two separate days. To save time, double the recipe so you only have to bake once and enjoy them on separate days.) Your plan also offers 2 satiating snacks per day, with some days offering a sweet Paleo treat to satisfy your sweet tooth while still maintaining your native