Sausage and Vegetable Skewers

Sausage and Vegetable Skewers

Lunch Day 29

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup sausage cut into disks.  See recipe here
• 1 cup sweet potatoes cut into thin disks
• 1/2 cup broccoli
• 1/2 cup mushrooms
• 1/2 cup red onion, sliced thick
• 1/2 cup sweet peppers cut into chunks
• 4 skewer sticks, soaked for 15 minutes in water
• salt and pepper to taste

Instructions

1. Preheat oven to 425.  On a lined baking sheet lay out sweet potato disks.  Season on one side.  Cook 25 minutes, flipping and seasoning half way. Once edges start to curl, remove and let cool on a rack.
2. Place vegetables and sausage on skewers.  Cook for 15 minutes at 425.
3. Plate and serve with chips.

Chimichurri Scallops and Noodles

Chimichurri Scallops and Noodles

Dinner Day 28

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup scallops, rinsed
• 2 tbsp water
• 1 1/4 cup zucchini noodles
• 1/4 cup thinly sliced mushrooms
• 1/4 cup thinly sliced red onions
• 1/4 cup sliced cherry tomatoes
• 2 garlic gloves, minced and divided
• 1 bunch chopped parsley
• 1/4 tsp crushed red pepper
• 1/4 tsp dry oregano
• 2 tbsp lime juice
• salt and pepper to taste

Instructions

1. In a saucepan over medium to low heat add onion and 1 clove of minced garlic.  Cook until onions are translucent.  Then add scallops to saucepan, add 2 tbsp water and season with salt and pepper.  Cover and cook 5 minutes then flip.  Add zucchini noodles, mushrooms, and tomatoes.  Cover and cook until scallops are cooked all the way through and zucchini is tender.
2.  Chimichurri Sauce- While scallops and vegetables are cooking, in a food processor add parsley, red pepper, oregano, lime juice, and salt.  Blend until everything is combined and evenly chopped.
3. Turn saucepan heat off and toss with sauce.  Plate and serve.

Tarragon Chicken Salad with Veggie Chips

Tarragon Chicken

Lunch Day 28

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup shredded chicken
• 1 cup radishes, thinly sliced
• 1 cup zucchini, thinly sliced into disks
• 1 cup grapes, halved
• 1 tsp chopped walnuts
• 1 tsp homemade mayo
• 1 tsp fresh chopped tarragon
• 1 tsp fresh lemon juice
• 1 tsp apple cider vinegar
• salt and pepper to taste

Instructions

1. Preheat oven to 425.  Line a baking sheet with parchment paper and lay out radish and zucchini disks.  Season with salt and pepper.  Cook 25 minutes or until they begin to curl and flip halfway. Remove and place on tray to cool. 
2. While chips are baking, place chicken, grapes, walnuts, mayo, tarragon, lemon juice, cider vinegar, and salt and pepper in a bowl and mix.
3. Serve with vegetable chips.

Egg and Veggie Muffin Cup

Egg and Veggie Muffin Cups

Breakfast Day 28

Recipe
Prep Time: 10 Total Time: 25 min Servings:3
Ingredients

• 9 eggs
• 3 cups of fruit, divided into 3 portions
• 2 cups frozen spinach
• 2 cups chopped tomatoes
• 1 1/2 cups chopped mushrooms
• 1/2 cup chopped onions
• 3 cloves minced garlic
• 1/2 tsp coconut oil, divided
• salt and pepper to taste

Instructions

1. Preheat oven to 350.  Oil a muffin tin with large sized muffin holders.
2. Put spinach, tomatoes, mushrooms, and onions in a bowl and combine.  Distribute amongst 12 different muffin cups.
3. Then, in same bowl, whisk 9 eggs.  Distribute and pour evenly over vegetables.  Its okay if it doesn't cover the vegtables, egg will rise when baked.  Season each cup with salt and pepper.
4. Place in oven and bake 15-20 minutes until egg is browned and fully cooked.
5. I served with salsa

Pineapple/Mango Salsa Salmon

Pineapple/Mango Salsa Salmon

Dinner Day 27

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup Pijneapple/Mango Salsa, see recipe here
• 2 cups microgreen sunnies
• 1 cups worth of salmon
• 1 1/2 cups microgreen sunnies
• salt and pepper to taste
• 1/4 tsp coconut oil

Instructions

1. Preheat oven to 425.  On a lined baking sheet lay out salmon.  Drizzle coconut oil over top.  Season with salt and pepper.  Cook for 20 minutes or until inner temp of salmon is at least 145 degrees.  Remove from oven and remove skin.
2. Lay out microgreen sunnies on the plate and place cooked salmon on top.  Top with pineapple mango salsa.

Easy Spicy Cajun Shrimp

Spicy Cajun Shrimp

Lunch Day 27

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 2 cups zucchini noodles
• 1 cup cooked shrimp
• 2 tbsp cajun seasoning, divided (read ingredients, some sneak in sugar)
• 1 cup sweet potato disks
• 1 tbsp water

Instructions

1. Preheat oven to 425.  On a lined baking sheet lay out sweet potato disks.  Season on one side.  Cook 25 minutes, flipping and seasoning half way. Once edges start to curl, remove and let cool on a rack.
2. In a medium frying pan over medium to low heat, add water and shrimp.  Add 1 tbsp of seasoning on top of shrimp.  Cover and cook 2 minutes, then flip shrimp, add the rest of the seasoning on top.  Then add noodles on top of shrimp in the pan.  Cover and cook about 5 minutes.  Toss shrimp and noddles in pan to get cajun seasoning all over the noodles.  Remove and plate. 
3. Serve with sweet potato chips.

Easy Horseradish Salmon

Easy Horseradish Salmon

Dinner Day 26

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cups worth of salmon
• 1 lemon sliced in disks, divided
• 2 tbsp horseradish
• salt and pepper to taste
• 2 cups of asparagus

Instructions

1. Preheat oven to 425.  On a lined baking sheet lay out salmon.  Season with salt and pepper.  Lay lemon slices in a layer over the top of the salmon slightly overlapping.  Lay a piece of aluminum foil on top of the salmon and press down on the baking sheet making as much of a dome around the salmon as possible.  This is so that as the salmon cooks, the lemon juices steam the salmon and it doesn't dry out. Cook around 20-25 minutes until fish is at least 145 degrees.  Remove aluminum and lemon slices and disgard.
2. Turn oven temp to broil and spread horseradish on top.  Put fish back in oven and broil 2-3 minutes until horseradish begins to crisp.
3. Meanwhile, put asparagus in a steamer with the remaining lemon disks and steam.  Cook about 5-8 minutes after water starts to boil.
4. Remove and plate, and place cooked salmon on top. 

Mystery Carb
Banana

Copycat Provincetown's Lobster Pot Lobster Salad

Copycat Provincetown's Lobster Pot Lobster Salad

Lunch Day 26

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup small cubes of lobster (I used shrimp because its what I had)
• 1/4 cup mango, in small cubes
• 1 thumbs worth of avocado, in small cubes (use slightly less for mayo id you used your fat for breakfast already)
• 1 1/2 cups microgreen sunnies
• 1/4 cup sweet peppers, in small cubes (box photos shows tomatoes but I switched them for final photo)
• 1 tsp mayo, use this recipe or use approved store bought brand
• 11/2 tsp balsamic vinegar 
• 1 tbsp finely chopped fresh tarragon
• salt and pepper to taste
• 1 cup sweet potatoes cut into disks

Instructions

1. Preheat oven to 425.  On a lined baking sheet lay out sweet potato disks.  Season on one side.  Cook 25 minutes, flipping and seasoning half way. Once edges start to curl, remove and let cool on a rack.
2. In a small bowl, mix mayo, vinegar, tarragon, and salt and pepper.  Add shrimp or lobster and mix to coat.
3. In a 5 inch ramekin or a shallow empty can, in layers add fish, then mango, then avocado, then sweet peppers and press down firmly to get all ingredients to fit and hold together.
4. On a plate lay microgreen sunnies.  Then take ramekin and carefully flip over in the center of the plate.  Slowly lift (you may need to give it some taps or shakes) and remove ramekin to release salad.
5. Serve with sweet potato chips.

Day 26

Zucchitini Frittata with Veggies

Recipe
Total Time: 15 min Servings:1
Ingredients

• 2 eggs, whisked (saved my 3rd egg for pre-workout)
• 1 1/2 cups zucchini noodles
• 1/4 tsp coconut oil
• 1 tbsp chopped onion
• 1/2 cup sliced cherry tomatoes
• salt and pepper to taste
• 1 cup mango chunks

Instructions

1. In a saucepan on medium to low heat, add coconut oil and pour whisked eggs into pan.  Add zucchini noodles, onion, and cherry tomatoes on top of eggs.  Add salt and pepper to taste.  Let cook 2-3 minutes then fold egg sides up on itself.  Then flip to cook the other side.  Cover and cook about 5 minutes until eggs are fully cooked.  Plate and serve with mango.

Day 25

Breakfast

Warm Banana Bake with Fried Eggs

Recipe
Total Time: 15 min Servings:1
Ingredients

• 2 eggs (saved my 3rd egg for pre-workout)
• 1/4 tsp coconut oil
• 1 banana cut into disks
• 1 tbsp chopped pecans
• 2 tsp coconut flakes
• 2 tbsp almond milk
• pinch of cinnamon
• 2 cups spinach

Instructions

1. In a saucepan on medium heat, add coconut oil and fry 2 eggs.  Remove once cooked and plate over spinach
2. In a bowl, add banana disks, pecans, coconut, cinnamon, and almond milk.  Microwave for 1 minute.  Serve.

Lunch

Egg Salad on Sweet Potato Toast with Side Salad

Recipe
Prep Time: 10 min  Total Time: 30 min Servings:1
Ingredients

• 1 cup sweet potato cut into 1/4" slices
• 2 eggs (I saved my 3rd for a snack)
• 2 tbsp fresh dill, divided
• Mayo- I mixed 1tsp mustard + 1/4 tsp olive oil or you can find store brought nutrition challenge approved
• 1 tbsp chopped celery
• 1 cup sliced cucumber
• 1 cup sliced tomato
• 1 tbsp balsamic vinegar
• 1 tbsp fresh lime juice
• salt and pepper to taste

Instructions 

1. Preheat oven to 425. Place sweet potato slices on lined baking sheet.  Season and cook 25 minutes, flipping halfway
2. In a bowl crumble egg with a fork, add mayo, celery and half the dill and mix.  Place on toast when finished
3. Salad- Combine cucumber, tomato, vinegar, lime juice, and other half of fresh dill.  Toss to combine, plate and serve.

Dinner

Mediterranean Chicken Skillet Dinner

Recipe
Prep Time: 20 min  Total Time: 30 min  Servings:1
Ingredients

• 1 cup cubed chicken breast 
• salt and pepper to taste
• 2 tbsp chopped onion
• 1 minced garlic clove
• 5 baby bell mushrooms, sliced
• 1/4 cup spinach
• 3 artichoke hearts
• 1 roma tomato, diced
• 1tsp balsamic vinegar
• 1/4 tsp dried oregano
• 1 tbsp fresh basil
• 1 banana cut into disks
• 1 tbsp chopped pecans
• 2 tsp coconut flakes
• 2 tbsp almond milk
• pinch of cinnamon

Instructions

1. In a skillet on medium heat add cubed chicken and 1/4 cup water.  Cover and cook until done flipping halfway through. Remove and put on plate to the side.  Dump out all of the liquid in pan except 2 tbsp.  Add onion to pan and cook about 3 minutes until they start to become translucent then add garlic.  Cook another minute.  Then add ingredients mushrooms through oregano.  Mix and cover.  Cook until mushrooms start to soften.  Add chicken and cover again.  Cook until chicken is warm.  Remove and plate.  Add fresh basil to garnish.
2. Dessert-In a bowl, add banana disks, pecans, coconut, cinnamon, and almond milk.  Microwave for 1 minute.  Serve.

Day 24

Breakfast

Fajita Burrito with Fruit

Recipe
Prep Time: 15 min  Total Time: 25 min Servings:1
Ingredients

• 2 eggs (used one for pre workout)
• 1/4 tsp coconut oil
• 1/2 cup spinach
• 1/2 cup chopped onion
• 1/2 sliced cherry tomatoes
• 1/2 cup thinly sliced bell pepper
• salt and pepper to taste
• 1 cup mixed fruit 
• Salsa (optional) see recipe here

Instructions

1.  In a saucepan over medium to low heat heat add 1/4 tsp coconut oil.  Whisk 2 eggs and pour into saucepan.  Cover and let cook 2-3 minutes to firm up slightly.  Flip over and add onion in a thin layer, then tomatoes, then peppers, then spinach.  Keeping all the layers even and thin.  Cover and cook another 2-3 minutes until spinach is wilted and egg is fully cooked.  Season with salt and pepper.
2. Carefully release omelette keeping egg in the same circular shape.  Release egg by placing spatula underneath entire omelette to loosen then tilt pan and pushing it onto plate with veggie side up.  Before it cools roll up like a burrito.  Let cool a few minutes then slice in half.
3. Serve with fruit and salsa.
   .

Lunch

Ground Turkey Pepper Flowers with Sweet Potato Chips and Salad

Recipe
Prep Time: 20 min  Total Time: 30 min Servings:1
Ingredients

• 1 cup sweet potato cut into thin even disks
• 1/4 coconut oil
• 1 cup ground turkey meat
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• pinch of salt and pepper
• 1 cup spinach
• 1 bell pepper placed on side and sliced to make 3-4 flower shapes
• 2 tbsp chopped bell pepper
• 4 slices tomato
• 4 slices cucumber
• 2 tsp fresh lime juice
• 2 tsp balsamic vinegar
• 1 tsp chopped fresh dill
• salt and pepper to taste

Instructions

• Preheat oven to 425.  Line a baking sheet.  Cover sweet potatoes with coconut oil, season, and lay out on a baking sheet.  Cook 25 minutes and flip half way.  Once done, remove and let cool.
• In a bowl, mix ground turkey with garlic powder, onion powder, salt, and pepper.
• Heat a saucepan to medium heat and put pepper flowers flat on the bottom.  Divide ground turkey and press into peppers.  Make sure it goes over sides as a little will shrink away from pepper as it cooks it you don't.  Cover and cook 5-10 minutes then flip and cook another 5 or until all the way cooked on the other side.
• Meanwhile, in  bowl, toss the other veggies with the lime juice, vinegar, and dill.
• When all is prepare, plate and serve

Dinner

Wednesday is Turkey Burger Night!

Dinner

Portobello Turkey Burgers with Sweet Potato Fries

 

Recipe

Prep Time: 30 min  Total Time: 30 min Servings:1

 Ingredients

• 1 cup ground turkey breast
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 tsp olive oil divided 
• 2 Portobello mushroom (2 for each burger)
• lettuce and tomato for burgers
• 1 cup broccoli
• 1 cup sweet potato cut into even 1/4" strips

Instructions

1. Preheat oven to 425. Take a 1/2 tsp olive oil and toss sweet potatoes with it.  Lay them out on a lined baking sheet and season to taste.  Cook 25 minutes flipping half way.
2. Wash and de-stem mushrooms.  Pat dry and rub both sides with a tiny amount of olive oil and then season with salt and pepper if you like.  Place on a baking sheet "gill" side up and bake for 5 minutes then flip and cook an additional 5 minutes and remove from oven
3. Meanwhile, in a bowl combine ground turkey breast with onion powder, garlic powder, salt, and pepper and mix.  Create 2 patties.
4. Place remaining olive oil in skillet at medium heat and cook patties, flipping half way through.
5. Place lettuce and tomato on top of one mushroom bun, then add 2 patties, and then the other bun.
6. Serve with fries and broccoli

Day 23

Breakfast

Sweet Potato and Egg nests

Recipe
Total Time: 15 min Servings:1
Ingredients

• 2 eggs (saved my 3rd egg for snack)
• 1/2 tsp coconut oil
• 1 cup spiralized sweet potato
• 2 cups spinach
• salt and pepper to taste

Instructions

1. Warm cooking pan to a medium to low heat and add coconut oil.  Divide sweet potatoes into 2 piles. Place in 2 piles on skillet and separate to make a hole in the center of each creating a "nest".  Crack egg open and put in the center of the nest.  Repeat for other "nest".
2. Cover and cook about 5 minutes or until egg yolk starts to cook.  When almost at your preferred cooked state, flip and cook an additional 1 minute.
3. Plate spinach and place nests on top

Lunch

Barbeque Chicken Pizza with Cauliflower Crust

Recipe
Prep Time: 10 min  Total Time: 20 min Servings:1
Ingredients

• 1 cup + 3/4 cup + 2 tbsp shredded chicken (this weird measurement it because of the egg and protein allowance)
• 2 tbsp + 4 tsp homemade barbeque sauce recipe see here  
• 3/4 cup riced cauliflower
• 2 tbsp egg (I used egg whites)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder 
• salt and pepper to taste
• 1/4 cup thinly sliced red onion
• 2 tsp fresh green onion
• 1 cup chopped pineapple

Instructions

• Preheat oven to 425.  Lightly grease a lined baking sheet with coconut oil where the crust will be placed.  In a medium bowl, add riced cauliflower, garlic powder, onion powder, salt and pepper and combine.  Add eggs and combine.  There should be just enough egg that when mixed, the cauliflower can stay in a ball. Divide cauliflower dough into 2 and place on baking sheet in 2 mounds.  Press and form cauliflower into 2 small pizza crusts about 1/4" thick.  Place in oven and cook 5-8 minutes until bottom browns. Remove and place on plate to cool.
• Meanwhile, add chicken and 2 tbsp BBQ sauce in a saucepan and combine and warm.  Add a tiny bit of water if needed to keep moist. Once combined, place on top of cauliflower crust and top with red onion.  Put in oven to cook and additional 2 minutes.  Remove and plate
• Top with green onion and serve with pineapple. 

Dinner

Hawaiian Poke Bowl

Recipe
Prep Time: 20 min  Total Time: 30 min  Servings:1
Ingredients

• 1 cup riced cauliflower
• 2 tbsp shredded carrots
• 2 tbsp thinly sliced red onion
• 2 tbsp thinly sliced red pepper
• 1 tbsp chopped green onion
• 1 tbsp Hawaiian seasoning, divided
• 1 cup cubed pineapple
• 1 tsp cinnamon
• 1/4 cup water
• 1/2 tsp coconut oil, split in half
• 1 cup cooked shrimp

 Homemade Poke Sauce

• 1 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 teaspoon garlic powder
• pinch of paprika
• pinch of cayenne pepper
• salt and pepper to taste
• 2 tbsp almond milk
• 2 tbsp fresh pineapple juice

Instructions

1. Sauce- Combine all ingredients in a blender.  Remove and put in microwave safe dish.  Microwave for 30-60 seconds before serving to warm.
2. Veggies- Preheat oven to 350.  Place veggies on lined baking sheet and toss with 1/4 tsp coconut oil.  Place in oven and cook 10 minutes.
3. Pineapple- In a saucepan use 1/4 tsp coconut oil on medium low heat and add pineapple chunks.  Sprinkle with cinnamon.  Cook 3-5 minutes, flip and add the rest of the cinnamon.  Remove from heat ans set on a plate to the side.
4. Shrimp- In same saucepan on low heat, add shrimp and sprinkle with hawaiian seasoning.  Cook until shrimp are warm.  Remove and set aside.
5. Once all ingredients are fully prepared, add rice to serving bowl and top with warm sauce.  Add the remaining ingredients on top.

Day 22

Breakfast

Pancakes with Raspberry Sauce

Recipe
Prep Time: 15 min  Total Time: 30 min Servings:1
 Pancake Ingredients

• 2 eggs
• 1 banana
• 1 tsp cinnamon
• 3 raspberries
• 1 tsp olive oil
• 1 cup of microgreen sunnies

Instructions

1. Mash banana until creamy, add eggs, cinnamon and whisk until blended
2. Place add olive oil into skillet on medium heat. Place tablespoon full drops of batter onto skillet. Cook 3-5 minutes and cook 3-5 minutes on other side.
3. Warm Raspberries in microwave for 15-30 seconds and top over pancakes

Lunch

Mexican Chicken Breast Sandwich

Recipe
Prep Time: 10 min  Total Time: 20 min Servings:1
Ingredients

• 1 cups worth of chicken breast
• 1 tsp taco seasoning
• 6 cherry tomatoes, thinly sliced
• 2 Romaine Hearts
• 2 tbsp salsa, see recipe here 
• 1/2 cup cauliflower rice, see recipe here

Instructions

1. Place chicken breast in a skillet at medium heat with small amount of water (saved my oil for later). Top chicken breast with half of the taco seasoning.  Cover and cook for 5-7 minutes.  Flip and cover the other side with the rest of the taco seasoning and cook additonal 5-7 minutes until cooked all the way through.
2. Remove from heat and place in lettuce.  Top with tomatoes, and salsa, then wrap lettuce around it to create a sandwich.  
3. Serve with rice

Dinner

Pulled Pork Stuffed Sweet Potatoes

Recipe
Prep Time: 20 min  Total Time: 6 hrs  Servings:1
Ingredients

• 1 cup worth of a sweet potato
• 1/2 lbs boneless pork loin
• 1/4 cup sliced red onion
• 1/2 green onion thinly sliced
• 1 clove garlic, minced
• 1/2 cup chicken stock
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/4 cup apple cider vinegar
• salt and pepper to taste

 Homemade Barbeque Sauce

• 1 onion chopped
• 1 clove garlic
• 1 can tomato paste
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 4 tbsp mustard 
• 1 1/2 tbsp worcheshire sauce
• 1 pinch ground cloves
• 1 pinch cinnamon
• paprika to taste

Salad

• 1/2 cup sliced tomatoes
• 1/2 cup cucumbers
• 1 tbsp dill, chopped
• 1 tbsp lime juice
• 1tbsp balsamic vinegar

Instructions

1. Pork- Place stock, garlic,vinegar and onion in crock pot.  Combine spices and rub onto tenderloin.  Place tenderloin into crock pot and cook on low for 6 hrs. Once cooked remove pork and onion with slatted spoon and place into bowl.  Keep juices in crock pot for later. Pull meat apart with forks and mix with onions.
2. Meanwhile preheat oven to 350 and cook baked potato for 1hr
3. Barbeque Sauce- Add all ingredients into a saucepan and simmer on low 10 minutes.  Remove and cool.  Add 1/2 cup barbeque sauce to remaining juices in crock pot from tenderloin juice.  Mix and cook for another 20 minutes in crock pot.
4. Meanwhile mix all of the salad ingredients and put in refrigerator until ready to serve.
5. Once potato and sauce are cooked, plate the potato and slice open the long way.  Stuff with pork and drizzle with barbeque sauce.  Add green onion on top and salad on the side.

Day 21

Dinner

Loaded Nachos with Mexican Cauliflower Rice

 

Recipe
Prep Time: 20 min  Total Time: 35 min Servings:1 
Ingredients

• 1 cup sweet potato cut into thin disks
• 1 tsp coconut oil
• 1 cup shredded chicken.  See recipe here
• 1 tbsp taco seasoning.  Make your own or use store bought.
• 2 tbsp homemade red salsa, see recipe here or buy your own
• 1 tbsp tomato paste
• 1/4 cup water
• 1/4 of a chopped jalapeno
• 1 tbsp chopped cilantro

Avocado Salsa (use 1 tbsp and refrigerate the rest)

• 1 avocado
• 1 bunch of cilantro, chopped
• 1/4 chopped red onion
• 1 minced garlic clove
• 1 juice from a lemon
• 1 tbsp balsamic vinegar

Mexican Rice

• 1/2 cup riced cauliflower
• 1/2 tsp coconut oil 
• 2 tbsp water
• 2 tbsp chopped cilantro
• 1/2 clove garlic, minced
• 1/4 of a jalepeno, minced
• 4 cherry tomatoes, chopped
• 2 tsp tomato paste
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• salt to taste

Instructions

1. Rice- Preheat skillet to medium.  Add oil, onion and garlic and cook until translucent.  Then add jalapeno and cook 3 minutes.  Add water, cauliflower, and tomato paste.  Stir until combined. Add spices and simmer 3-5 minutes.  Remove from heat and stir in cilantro.
2. Avocado Salsa- Combine all of ingredients in the food processor.  Consistency should be thinner than a guacamole and more like a sauce.  If needed add more lime juice.
3. Sweet Potato Chips- Preheat oven to 425. Take sweet potato disks and soak in water for 15 minutes.  Remove and pat dry on towel.  Place dry disks in a bowl with melted coconut oil and toss to coat.  Remove and lay on a lined baking sheet.  Add salt and pepper to taste.  Place in oven and cook for 25 minutes flipping halfway.  Once cooked, remove from tray and cool.
4. Nachos-Add shredded chicken to a skillet at cook at medium heat.  Add taco seasoning, salsa, tomato paste, water, and jalapeno.  Simmer for 5-10 minutes. Remove from heat.
5. Place Chips on a plate, top with shredded chicken, avocado salsa, and cilantro.  Serve with rice.

 Lunch

Leftover Kitchen Sink Soup

Recipe
See recipe here

Breakfast

Leftover Loaded Veggie Egg Casserole

Recipe
See recipe here

• I sliced 1 cup of 1/4" thick sweet potatoes and put them in toaster and toaster them 1 to 2 times each side

Day 20

Dinner

Easy Loaded Chicken and Veggies Sheet Pan

Recipe
Prep Time: 15 min  Total Time: 20 min Servings:1
This can made with many servings at one time 
Ingredients

• 1 cup cubed raw chicken
• small amount of coconut oil for greasing (I omitted to save for my dessert recipe)
• 1/4 cup sliced white onion
• 1/4 cup chopped broccoli
• 1/4 cup bell peppers (assortment of colors)
• 1/4 cup eggplant
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper
• 1/2 tsp paprika
• 1/2 tsp oregano
• salt and pepper to taste

Instructions

1. Preheat oven to 500
2. Grease a lined sheet pan with coconut oil.
3. Chop veggies into large chunks and layout with raw chicken
4. Sprinkle all the spices evenly over chicken and veggies.
5. Cook 15 minutes until chicken is all the way cooked.
6. I served with 1/2 fruit and saved the rest for dessert.

Dessert

Almond Butter Cups

Recipe
Prep Time: 15 min  Total Time: 30 min Servings:1
Ingredients

• 1 tbsp almond butter
• 1/2 tsp coconut oil
• a pinch of coconut shreds
• 1/2 fruit (I used blackberries, blueberries, and rasberries
• 1/2 teaspoon cacao powder
• 4 mini cupcake liners

Instructions

1.  In a microwave safe bowl add almond butter, coconut shreds, and coconut oil.  Microwave 30-60 seconds until easily combined.  Spoon into cupcake liners.
2. In blender or food processor mix fruit until it is a puree.  Place mixture on stove top in a saucepan and bring to boil.  Once boiling reduce to a simmer for 3-5 minutes.  Remove from heat and mix in cacao powder. Let cool.
3. Spoon on top of almond butter mixture and smooth out.  I topped with a few cacao nibs.  Freeze for 15 minutes.

 Lunch

Leftover Kitchen Sink Soup

Recipe
See recipe here

Breakfast

Leftover Loaded Veggie Egg Casserole

Recipe
See recipe here

• I sliced 1 cup of 1/4" thick sweet potatoes and put them in toaster and toaster them 1 to 2 times each side