Week 1 the Organic Menu

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This week I focused on using what I had available to create healthy meals that I suppose you can say are Calton Nutrition approved. My pictures may not be the best but I tried to take them as clear as possible. Just keep in mind that everything is organic unless specified. Here’s some of what I was cooking up this week:

Breakfast items:

Apple w/greek yogurt and a splash of cinnamon. Pretty much as simple as it gets but pretty damn delicious. Even though the yogurt is plain, the apples and cinnamon brought just enough sweetness to make the dish delicious. You could try dicing the apples and mixing in the cinnamon so that every bit has plenty of sweetness.


Bulletproof Coffee. I’ll review this one separately as well but the ingredients are basic: organic coffee, kerrigold unsalted butter, and coconut oil. After brewing a nice cup of coffee, blend in a blender with 1 tsp butter & 1 tsp coconut oil. That’s how I made it and worked out great.

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Triple Threat Cheesecake: AM recipe. The recipe for this is in the back of the Micronutrient Miracle book. The one thing I don’t like about the multivitamin is that it doesn’t matter how you consume it, you still get an aftertaste. It’s because of the natural sweetener that is used which I believe they use Stevia plant extract to sweeten the product. It came out pretty decent though.


Triple Threat Gingerbread shake: I made this one day instead of having a regular cup of coffee. I don’t think I will make this again because I didn’t like it at all. The taste was awful and I choked it down just so I didn’t have to waste vitamins and protein. Recipe is in the book.

Dinner Time!

Dinner always had the best flavor combinations. I think that’s because there’s so many ingredients you can mix together that taste great.

Salmon w/mixed grilled veggies: who doesn’t like salmon? The below was wild caught sockeye salmon. Super easy to make!

1 lemon

salt & pepper to taste




I cooked the salmon separate from the veggies in a pan. I squeezed 1 whole lemon over the fish followed by salt and pepper. I added fresh sprigs of dill and let cook about 6 minutes each side. For the veggies, I used frozen cauliflower, broccoli, and carrot. I cooked in a pot with 2 tabs of butter and a clove of garlic. I covered and periodically mixed the veggies while they cooked, about 15 minutes until tender and hot.

Chicken breast with zucchini & squash: Fast and delicious!


For this dish I cooked the zucchini & squash in a pot, covered and let simmer in a tab of butter. When they were cooked, I added Colby Jack cheese. For the chicken breast I cooked it in a pan with garlic, onion, salt, pepper, and cayenne pepper. Since I didn’t use measurements, I just seasoned to taste.

All of these dishes were pretty fast and easy. I had to find ways to create meals during my hectic week schedule and so far so good. Are you taking the micronutrient miracle challenge? Interested in loosing excess fat, living a healthier life, or just wanting to feel good everyday? Follow this challenge as I post weekly updates on my progress as well as what I’m eating every day.


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