Energy, Protection, Intelligence and Cannabis.

This 8-day meal plan includes nutrient-dense whole foods, fermented foods, and healthy fats, while avoiding industrialized seed oils, all sugar, grains, highly processed foods, and alcohol. Remember to drink plenty of water and adjust portion sizes to suit your specific caloric and nutritional needs. Additionally, consider consulting a healthcare professional or nutritionist for personalized advice.

Day 1

Breakfast: Veggie Omelet with Avocado

• 3 eggs
• 1/2 cup spinach
• 1/4 cup bell peppers
• 1/4 cup onions
• 1 tbsp grass-fed butter
• 1/2 avocado
• 1 tsp CBD oil

Whisk eggs, cook vegetables in butter, combine and cook, top with avocado and drizzle with CBD oil.

Lunch: Salmon Salad

• 5 oz wild-caught salmon
• 2 cups mixed greens
• 1/2 cucumber
• 10 cherry tomatoes
• 1 tbsp olive oil
• 1 tbsp lemon juice

Bake or grill salmon, mix with vegetables, drizzle with olive oil and lemon juice.

Dinner: Baked Chicken Thighs with Steamed Broccoli

• 2 chicken thighs
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 2 cups broccoli
• 1 tbsp grass-fed butter

Preheat oven to 400°F (205°C). Mix olive oil and spices, coat chicken thighs and bake for 35-40 minutes. Steam broccoli and serve with melted grass-fed butter.

Shopping List for Day 1

• Eggs
• Spinach
• Bell peppers
• Onions
• Grass-fed butter
• Avocado
• CBD oil
• Wild-caught salmon
• Mixed greens
• Cucumber
• Cherry tomatoes
• Olive oil
• Lemon juice
• Chicken thighs
• Paprika
• Garlic powder
• Dried rosemary
• Salt and pepper
• Broccoli

Day 2

Breakfast: Green Smoothie

• 1 cup spinach
• 1/2 avocado
• 1/2 cucumber
• 1 tbsp MCT oil
• 1 scoop protein powder
• 1 cup almond milk (unsweetened)
• 1 tsp CBD oil

Blend all ingredients until smooth.

Lunch: Grilled Chicken Salad

• 5 oz grilled chicken breast
• 2 cups mixed greens
• 1/2 avocado
• 1/4 cup walnuts
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar

Grill chicken, mix with vegetables, and top with walnuts. Drizzle with olive oil and balsamic vinegar.

Dinner: Grass-Fed Steak with Asparagus

• 6 oz grass-fed steak
• 2 cups asparagus
• 1 tbsp grass-fed butter
• Salt and pepper to taste
• 1 tsp CBD oil

Grill or pan-sear steak, cook asparagus in butter, season with salt and pepper. Drizzle steak with CBD oil.

Shopping List for Day 2

• Spinach
• Avocado
• Cucumber
• MCT oil
• Protein powder
• Almond milk
• CBD oil
• Chicken breast
• Mixed greens
• Walnuts
• Olive oil
• Balsamic vinegar
• Grass-fed steak
• Asparagus
• Grass-fed butter
• Salt and pepper

Day 3

Breakfast: Keto Pancakes with Blueberries

• 1 cup almond flour
• 2 eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp grass-fed butter
• 1/4 cup blueberries

Mix ingredients and cook in grass-fed butter. Top with blueberries.

Lunch: Tuna Salad Stuffed Avocado

• 1 can wild-caught tuna
• 1/4 cup mayo (made with avocado oil)
• 1/4 cup celery, diced
• 1/4 cup red onion, diced
• 1 tbsp Dijon mustard
• 1 avocado

Mix tuna, mayo, celery, onion, and mustard. Cut avocado in half and remove pit. Stuff avocado halves with tuna salad.

Dinner: Lemon Herb Roasted Chicken with Brussels Sprouts

• 2 chicken thighs
• 1 tbsp olive oil
• 1/2 lemon, juiced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups Brussels sprouts
• 1 tbsp grass-fed butter

Preheat oven to 400°F (205°C). Mix olive oil, lemon juice, and herbs. Coat chicken thighs and bake for 35-40 minutes. Steam or roast Brussels sprouts and serve with melted grass-fed butter.

Shopping List for Day 3

• Almond flour
• Eggs
• Unsweetened almond milk
• Baking powder
• Vanilla extract
• Grass-fed butter
• Blueberries
• Wild-caught tuna
• Mayo (made with avocado oil)
• Celery
• Red onion
• Dijon mustard
• Avocado
• Chicken thighs
• Olive oil
• Lemon
• Dried thyme
• Dried rosemary
• Salt and pepper
• Brussels sprouts

Day 4

Breakfast: Chia Seed Pudding

• 1/4 cup chia seeds
• 1 cup almond milk (unsweetened)
• 1 tbsp MCT oil
• 1/2 tsp vanilla extract
• Toppings: raw nuts, unsweetened coconut flakes

Mix ingredients and refrigerate overnight. Add toppings before serving.

Lunch: Greek Salad with Grilled Chicken

• 5 oz grilled chicken breast
• 2 cups mixed greens
• 1/4 cup Kalamata olives
• 1/4 cup feta cheese (optional)
• 1/4 cup cucumber, sliced
• 1/4 cup red onion, sliced
• 1 tbsp olive oil
• 1 tbsp red wine vinegar

Mix grilled chicken with vegetables, olives, and feta cheese. Drizzle with olive oil and red wine vinegar.

Dinner: Pan-Seared Cod with Cauliflower Rice

• 5 oz wild-caught cod
• 1 tbsp coconut oil
• Salt and pepper to taste
• 2 cups cauliflower rice
• 1 tbsp grass-fed butter

Heat coconut oil in a pan, season cod with salt and pepper, and sear until cooked through. Steam or sauté cauliflower rice and serve with melted grass-fed butter.

Shopping List for Day 4

• Chia seeds
• Almond milk
• MCT oil
• Vanilla extract
• Raw nuts
• Unsweetened coconut flakes
• Chicken breast
• Mixed greens
• Kalamata olives
• Feta cheese (optional)
• Cucumber
• Red onion
• Olive oil
• Red wine vinegar
• Wild-caught cod
• Coconut oil
• Salt and pepper
• Cauliflower rice
• Grass-fed butter

Day 5

Breakfast: Green Smoothie with CBD Oil

• 1 cup spinach
• 1 cup kale
• 1/2 avocado
• 1/2 cup frozen berries
• 1 cup almond milk (unsweetened)
• 1 tbsp MCT oil
• 1 serving CBD oil (follow label directions)

Blend ingredients until smooth. Enjoy immediately.

Lunch: Avocado Egg Salad Lettuce Wraps

• 2 hard-boiled eggs
• 1/2 avocado
• 1 tbsp real mayonnaise
• Salt and pepper to taste
• 4 large lettuce leaves

Mash the avocado and mix with chopped hard-boiled eggs, mayonnaise, salt, and pepper. Spoon the mixture onto lettuce leaves and fold like a wrap.

Dinner: Stuffed Bell Peppers

• 4 large bell peppers (assorted colors)
• 1 lb grass-fed ground beef
• 1 small onion, chopped
• 1/2 cup cauliflower rice
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 cup tomato sauce
• Salt and pepper to taste

Preheat oven to 350°F (180°C). Cut off the tops of the bell peppers and remove seeds. In a pan, cook ground beef with onion, cauliflower rice, cilantro, cumin, paprika, cayenne pepper, salt, and pepper. Stuff bell peppers with the beef mixture and top with tomato sauce. Bake for 30-35 minutes or until peppers are tender.

Shopping List for Day 5

• Spinach
• Kale
• Avocado
• Frozen berries
• Almond milk
• MCT oil
• CBD oil
• Eggs
• Real mayonnaise
• Salt and pepper
• Lettuce
• Bell peppers
• Grass-fed ground beef
• Onion
• Cauliflower rice
• Fresh cilantro
• Ground cumin
• Paprika
• Cayenne pepper
• Tomato sauce

Day 6

Breakfast: Scrambled Eggs with Spinach and Feta

• 4 large eggs
• 1 tbsp grass-fed butter
• 2 cups baby spinach
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste

In a pan, melt butter and cook spinach until wilted. Whisk eggs, then pour into pan with spinach. Cook until eggs are almost set, then stir in feta cheese. Continue to cook until eggs are fully set. Season with salt and pepper to taste.

Lunch: Tuna Salad-Stuffed Tomatoes

• 1 can wild-caught tuna, drained
• 1/4 cup real mayonnaise
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 2 tbsp fresh parsley, chopped
• 1/4 tsp ground black pepper
• 4 large tomatoes

Mix tuna, mayonnaise, celery, red onion, parsley, and pepper in a bowl. Cut the tops off the tomatoes and remove seeds. Stuff tomatoes with tuna mixture.

Dinner: Lemon Herb Chicken with Roasted Asparagus

• 4 boneless, skinless chicken breasts
• 2 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp ground black pepper
• 1 lemon, juiced
• 1 lb asparagus, trimmed
• Salt to taste

Preheat oven to 375°F (190°C). In a bowl, mix olive oil, garlic powder, thyme, rosemary, black pepper, and lemon juice. Place chicken breasts and asparagus on a baking sheet. Brush chicken and asparagus with the lemon-herb mixture. Bake for 25-30 minutes, or until chicken is cooked through and asparagus is tender. Season with salt to taste.

Shopping List for Day 6

• Eggs
• Grass-fed butter
• Baby spinach
• Feta cheese
• Salt and pepper
• Wild-caught tuna
• Real mayonnaise
• Celery
• Red onion
• Fresh parsley
• Tomatoes
• Chicken breasts
• Extra virgin olive oil
• Garlic powder
• Dried thyme
• Dried rosemary
• Lemon
• Asparagus

Day 7

Breakfast: Keto Pancakes with Berries and Whipped Cream

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 2 tbsp melted grass-fed butter
• 1 tsp vanilla extract
• 1 cup mixed berries
• 1/2 cup heavy whipping cream

Mix almond flour, coconut flour, erythritol, and baking powder in a bowl. In another bowl, whisk eggs, almond milk, melted butter, and vanilla extract. Combine wet and dry ingredients and mix until smooth. Preheat a non-stick pan over medium heat. Pour 1/4 cup of batter onto the pan and cook until bubbles form on the surface. Flip and cook for another 1-2 minutes. Repeat with the remaining batter. Top pancakes with berries and whipped cream.

Lunch: Caprese Salad

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Arrange tomato and mozzarella slices on a plate, alternating between the two. Place basil leaves on top. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Dinner: Grilled Salmon with Cauliflower Mash and Green Beans

• 4 wild-caught salmon fillets
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• 1 head cauliflower, cut into florets
• 1/4 cup grass-fed butter
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1 lb green beans, trimmed

Preheat grill or grill pan over medium-high heat. Brush salmon with olive oil and season with salt and pepper. Grill for 4-5 minutes per side, or until cooked through. Steam cauliflower florets until tender, then transfer to a food processor or blender. Add butter, heavy cream, garlic powder, salt, and pepper. Process until smooth. Steam green beans until tender-crisp. Serve grilled salmon with cauliflower mash and green beans.

Shopping List for Day 7

• Almond flour
• Coconut flour
• Granulated erythritol
• Baking powder
• Eggs
• Unsweetened almond milk
• Grass-fed butter
• Vanilla extract
• Mixed berries
• Heavy whipping cream
• Tomatoes
• Fresh mozzarella
• Fresh basil
• Extra virgin olive oil
• Balsamic vinegar
• Wild-caught salmon fillets
• Cauliflower
• Green beans

Day 8

Breakfast: Chia Seed Pudding with Nuts and Berries

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1/4 cup mixed nuts (almonds, walnuts, etc.)
• 1/4 cup mixed berries
• 1/2 tsp vanilla extract
• 1 tbsp granulated erythritol

Mix chia seeds, almond milk, vanilla extract, and erythritol in a bowl. Let sit for 10 minutes, then stir and refrigerate overnight. In the morning, top with mixed nuts and berries.

Lunch: Spinach and Goat Cheese Stuffed Chicken Breast

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 4 oz goat cheese
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tbsp extra virgin olive oil

Preheat oven to 375°F (190°C). Butterfly each chicken breast by cutting a horizontal slit along one side, without cutting all the way through. In a bowl, mix chopped spinach, goat cheese, garlic powder, and black pepper.

Stuff the chicken breasts with the spinach and goat cheese mixture. Secure with toothpicks if needed. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, then transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until chicken is cooked through. Remove toothpicks before serving.

Dinner: Zucchini Noodles with Creamy Pesto Sauce

• 4 medium zucchini
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/4 cup heavy cream
• Salt and pepper to taste

Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles) and set aside. In a food processor or blender, combine basil, Parmesan, pine nuts, and garlic. While the processor is running, slowly add olive oil until smooth. Transfer the pesto to a pan over low heat and add heavy cream. Stir until well combined and heated through. Add zoodles to the pan and cook for 3-5 minutes, or until tender. Season with salt and pepper. Serve immediately.

Shopping List for Day 8

• Chia seeds
• Unsweetened almond milk
• Mixed nuts
• Mixed berries
• Vanilla extract
• Granulated erythritol
• Chicken breasts
• Spinach
• Goat cheese
• Garlic powder
• Extra virgin olive oil
• Zucchini
• Fresh basil
• Parmesan cheese
• Pine nuts
• Garlic cloves
• Heavy cream

For each recipe, I have added a whole plant medicine recommendation. This is a maintenance diet, not a cancer fighting, recovery diet. If you need to treat a specific symptom, contact us and we’ll create something for you specifically. Please note that it’s important to consult with a healthcare professional before starting any new supplement or treatment.

Day 1 Breakfast: Veggie Omelette with Avocado 1 tsp CBD oil (already included in the recipe)

Lunch: Salmon Salad Add 1 tsp of full-spectrum hemp seed oil to the olive oil and lemon juice dressing

Dinner: Baked Chicken Thighs with Steamed Broccoli Add 1/4 tsp of ground turmeric to the spice mix for the chicken

Day 2 Breakfast: Green Smoothie 1 tsp CBD oil (already included in the recipe)

Lunch: Grilled Chicken Salad Add 1 tsp of full-spectrum hemp seed oil to the olive oil and balsamic vinegar dressing

Dinner: Grass-Fed Steak with Asparagus 1 tsp CBD oil (already included in the recipe)

Day 3 Breakfast: Keto Pancakes with Blueberries Sprinkle 1 tsp of ground flaxseeds on top of the pancakes along with the blueberries

Lunch: Tuna Salad Stuffed Avocado Add 1/2 tsp of chia seeds to the tuna salad mixture

Dinner: Lemon Herb Roasted Chicken with Brussels Sprouts Add 1 tsp of full-spectrum hemp seed oil to the olive oil and lemon juice mixture for the chicken

Day 4 Breakfast: Chia Seed Pudding Add 1 tsp of CBD oil to the pudding mixture before refrigerating

Lunch: Greek Salad with Grilled Chicken Add 1 tsp of full-spectrum hemp seed oil to the olive oil and red wine vinegar dressing

Dinner: Pan-Seared Cod with Cauliflower Rice Drizzle 1 tsp of CBD oil on top of the cooked cod

Day 5 Breakfast: Green Smoothie with CBD Oil 1 serving CBD oil (already included in the recipe)

Lunch: Avocado Egg Salad Lettuce Wraps Add 1/2 tsp of ground turmeric to the avocado egg salad mixture

Dinner: Stuffed Bell Peppers Add 1 tsp of full-spectrum hemp seed oil to the ground beef mixture before stuffing the bell peppers

Day 6 Breakfast: Scrambled Eggs with Spinach and Feta Sprinkle 1/2 tsp of ground flaxseeds on top of the scrambled eggs

Lunch: Tuna Salad-Stuffed Tomatoes Add 1/2 tsp of chia seeds to the tuna salad mixture

Dinner: Lemon Herb Chicken with Roasted Asparagus Add 1 tsp of full-spectrum hemp seed oil to the olive oil and lemon juice mixture for the chicken

Day 7 Breakfast: Keto Pancakes with Berries and Whipped Cream Add 1 tsp of CBD oil to the pancake batter before cooking

Lunch: Caprese Salad Drizzle 1 tsp of full-spectrum hemp seed oil on top of the salad along with the olive oil and balsamic vinegar

Dinner: Grilled Salmon with Cauliflower Mash and Green Beans Drizzle 1 tsp of CBD oil on top of the cooked salmon

Day 8 Breakfast: Chia Seed Pudding with Nuts and Berries Add 1 tsp of CBD oil to the pudding mixture before refrigerating

Lunch: Spinach and Goat Cheese Stuffed Chicken Breast Add 1/2 tsp of ground turmeric to the spinach and goat cheese mixture

Dinner: Zucchini Noodles with Creamy Pesto Sauce Add 1 tsp of full-spectrum hemp seed oil to the pesto sauce before mixing with the zoodles