Dinner

Wild-caught salmon filet (thawed), Adobo to taste (1/2-2 tsp), Juice of 1 lime, 1tsp olive

6-8 organic eggs, beaten with the pinch of salt, Two large potatoes, peeled and cut in 1, 1/2

1 (5 ounces, organic) top sirloin, about 1 inch thick, 1/2 medium yellow onion, chopped, 1/2

2 organic eggs, beaten with salt and black pepper, 2 cups of fresh three color peppers, diced

(1) 4 ounces, organic chicken breast, thawed, 3 cloves of organic fresh garlic, minced, 2

1.5 pound of potato medley, washed, unpeeled; medium sized ones cut in halves, 1/2 cup Extra

1 tbsp chopped fresh parsley, 1 cup of cooked Quinoa rice blend of choice, 1 tbsp minced fresh

4 eggs, beaten with a dash of salt or pepper, 2 1/2 lbs. frozen, ripe plantains (cooked and

1 lb. frozen sweet potatoes, cut in cubes, 1 lb. frozen sweet peas, 2-3 organic large eggs,

Organic Fresh Portabella Mushrooms (1 pound, scliced & rinsed), Spanish Onion (1/2 large, sliced),

Brown Rice (1 Cup), Pigeon Peas (1 Cup) (fresh or frozen), Spanish Seasonings: Sofrito (2 tbs);

1 lb Fresh Jumbo Shrimp, 4-6 Cups of Filtered Water (to boil the shrimp), 2 tbs "sofrito" (chopped

Blue corn taco shells (1-2 shells), 1/4 cup shredded cheddar cheese, 1/2 cup pinto beans (add

1 box of organic, blue corn taco shells (8-12 shells), 2 cups of chopped fresh spinach, 1 pound

3 organic center cut pork chops, A dash of cumin, fresh garlic, sea salt, adobo, 1 ounce of