Menu for day 3

Breakfast:  coffee with cinnamon, 4 oz cinnamon crème brulee (extra cinnamon on top),  made with one egg,  2 oz heavy cream, .4 oz sugar, fresh ground cinnamon  

Lunch:  4 oz whole pieces of chicken breast (leftover from night before),  over spinach salad with thin sliced onion and black olives, lemon and canola oil

Dinner:  6 oz crispy baked haddock fillet (frozen breaded ), fresh lemon, fresh cucumber salsa,  roasted brussel sprouts, tomato, basil,  arugula salad with oil and vinegar

Crème brulee is a custard that includes white refined sugar and dairy (cream), both highly inflammatory.  It is like having ice cream for breakfast (yum!).  But, eaten early in the day and offset by cinnamon, and more vegetables and fruits throughout the day, well, let’s just see what happens!

The breading on the fillet can be removed, but I am going to eat it as it is the only starchy carb at dinner.

Remember, my goal is a minimum of 60% alkaline so if I need to include some acid producing no nos for variety, texture, and familiarity, I will offset them with more alkaline producing foods.