Lunch

Lunch during the week involves making "gruel" - basically just a slow cooker recipe.  I use all the same veggies and meats that you see in the other meals, just put into a slow cooker.  Here's a typical recipe:

2 lbs grass fed shoulder roast from Riverview Farms
or buffalo flank steak

Beef shoulder roast

Buffalo flank steak

Tomato sauce, onion, squash, asparagus, broccoli and, of course, kale or mustard greens.  People always ask about spices.  Basically, I add some black pepper or cayenne, but that's about it.  You may be surprised that food actually has its own flavor.

Looks like a pile of mustard greens, but trust me, all the rest of the stuff is in there

One interesting variation that I make using chicken breast or turkey breast is this one - uses coconut milk.  Extra yummy.  (This may be based on a recipe in Mark Sisson's Primal Cookbook)