You just have to learn to cook. It's really about taking the time to follow some recipes and learn to season. After a while you can cook intuitively. Maybe that will take a year or two, but it is so much faster to pull out what's in the fridge and "begin with the end in mind." You chop, you mix, you add, you season. Have a few seasoning blends on hand: curry, mexican, italian, asian, thai, indian, chili powder; use oil to carry the flavor and satisfy the palate; and don't forget lemon and lime juice, apple cider vinegar, balsamic vinegar and high quality sea salt. Kelp powder is nice. Seaweed salad anyone?
We started with a 15 lb bag of carrots, beets, broccoli, red leaf lettuce, parsley, yams, butternut squash, avocados, apples, bananas, strawberries, a large papaya, pineapple, and an assortment of frozen berries. At home we have onions, garlic, celery, assorted herbs and spices, Redmond salt, coconut oil, EV olive oil, apple cider vinegar, and of course plenty of organic unsalted butter.
Here are a few things to remember. No eggs until day 11 and then watch for for any reactions. Try to stick to no more than the 1/2 cup serving of brown rice (or quinoa) per day and up to a cup of lentils per day. You will need to eat more frequently so prepare and plan accordingly. Consider carrying a small cooler with you if you are going to be out and about. Bring baby carrots, cut up fruit, celery and your Tupperware with leftovers. Make your own mayo and add dried onion and coriander and lemon juice for a creamy dip; or make a lentil "bean" dip.
Tomorrow the plan is fruit veggie smoothies, the Master veg and fruit salad, and Mexican for dinner with green salad, lentils, salsa, guacamole, and yam chips.
Days 1 -3 are the hardest, so don't despair and don't give up. Stay hydrated, don't overdo the fruit and take full advantage of your food processor. Protein powder is key to getting through the days before meat. Savor the flavor of the earth's bounty.