Day 18

Breakfast

Breakfast Burrito and Blueberries

 

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

• 3 eggs
• 1/4 cup chopped red onion
• 1/2 cup spinach and kale combo
• 1 Portobello mushroom slider thinly sliced
• 2 tsp coconut oil, divided
• salt and pepper to taste
• 1 cup blueberries

Instructions

1.  In a skillet over medium heat add 1 tsp coconut oil and onion and saute until translucent.  Then add mushroom and saute until soft about 3-4 minutes.  Remove from skillet and place on a plate.
2. Whisk 3 eggs and add salt and pepper to taste.  Add 1 tsp coconut oil to skillet at medium to low heat.  Add whisked eggs and cover.  Cook until almost fully cooked and then flip keeping the egg in one thin and round shape.  Once flipped to the other side add mushrooms and spread out in a thin layer, then onion in a thin layer, then spinach/kale combo.  Cover and cook 3-5 minutes until spinach wilts.  Turn of heat and use spatula to release omlett keeping it in a round shape.  Once on plate, roll into a burrito and let cool slightly.  cut in half and serve.
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Lunch

Grilled Chicken Apple Walnut Salad

 

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

• 1 1/2 cup spinach
• 1 cup chicken breast sliced into strips
• 1 tsp coconut oil
• 1 cup apple chopped
• 1/4 cup red onion chopped
• 1 tsp crushed walnuts
• 1 tbsp mustard
• 1 tsp copped fresh sage
• 1 tbsp abbple cider vinegar 
• Salt and pepper to taste

Instructions

1. Preheat skillet to medium heat and add coconut oil.  Cook until translucent then add apples.  Cook until softened about 3-5 minutes. Remove and plate keeping all extra oil and juices in pan.
2. Add chicken to pan and season with salt and pepper. Cover and cook on medium heat about 5-8 minutes each side.  Remove and plate.
3. Add spinach to plate, then onions and apples. 
4. For dressing combine walnuts, mustard, vinegar, and sage.  Whisk until combined.  Pour on salad and then place chicken on top.

Dinner

Sausage, Roasted Tomatoes, Potobello Mushrooms, and Onions with Chocolate Banana Ice Cream

 Recipe
Prep Time: 30 min  Total Time: 2 hr 30 min Servings:1
 Ingredients

• 1 cup ground turkey breast
• pinch of kosher salt
• 1/8 tsp ground black pepper
• 1/8 tsp ground sage
• 1/8 tsp ground thyme
• pinch of dried marjoram
• pinch of red pepper flakes
• 1 tsp dried oregano
• salt and pepper to taste
• 1 tbsp olive oil
• 1 Potobello mushroom slider thinly sliced
• 1/4 red onion thinly sliced
• 3 roma tomatoes cut in thirds the long way
• 3 cloves of garlic cut in half
• lettuce and tomato for burgers 
• 1 cup sliced frozen banana
• 1 tsp cacao powder
• pinch of coconut flakes and cacao nibs

Instructions

1. Preheat oven to 225. Place tomatoes on lined baking sheet.  Drizzle with olive oil and then sprinkle with salt and pepper to taste and oregano. In between tomatoes add garlic cloves.  Cook for 2 hrs.
2. Meanwhile, in a bowl combine ground turkey breast with kosher salt through pepper flakes.  Mix and form into link shapes.  Place in skillet with a tablespoon of oil.  Cover and cook on medium to low for 5-10 on each side until fully cooked.  Remove onto plate keeping the juices in the pan.  Once on plate slice into disks.
3. In pan with juices add onion and mushroom and cook until soft.  Remove and place on plate with sausage.  Once tomatoes are finished roasting add to plate with sausage, mushroom, and onion.
4. For the dessert place frozen banana, cacoa powder, coconut flakes, and cacao nibs.  Blend and serve.