Day 19

Breakfast

Loaded Veggie Egg Casserole

Recipe
Prep Time: 15 min  Total Time: 1hr 15 min (add time for roasted tomatoes if using) Servings:3
Ingredients

• 9 eggs
• 1 tsp coconut oil
• 1 cup spinach
• 1 cup chopped broccoli
• 1/4 cup chopped onion
• 1 cup chopped mushroom
• 1 cup chopped pepper
• 3 roasted peppers see recipe here
• 2 tsp coconut oil, divided
• salt and pepper to taste
• 3 cups fruit (1/serving)

Instructions

1. Preheat oven to 350
2. Chop all of the veggies (all but roasted pepper) add to skillet at medium heat with oil starting with onion and mushrooms first.  Cover and cook at low heat for 10 minutes until veggies are tender
3. Meanwhile whisk 9 eggs and add salt and pepper to taste. 
4. Grease a 9x9 baking dish with coconut oil.
5. Add veggies, once cooked, to casserole dish and then poor eggs evenly on top.  Top with roasted tomatoes.
6. Place in oven and cook 50 minutes.
7. Serve with fruit

Inaguration Day

Paleo Trump

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

• Zucchini noodles
• Eggplant
• Sweet Potato  

 Lunch

Chicken Salad on Sweet Potato Toast

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

• 1 cup shredded chicken (see recipe here)
• 1 tsp mayo (see recipe here)
• 2 cups microgreen sunnies
• 2 stalks chopped celery
• 1 tbsp chopped red onion
• 1 tbsp mustard
• 1 tbsp apple cider vinegar
• 1 tsp crushed walnut
• 1 cup sweet potatoes sliced the long way at 1/4" thick
• spices to taste
• 1 tsp coconut oil

Instructions

1. Preheat oven to 425
2. Place sweet potato slices on a baking sheet.  Rub both sides with coconut oil and season with preferred spices. Cook for 25 minutes flipping half way through.  Let cool on tray for 2 minutes and then place on plate.
3. While sweet potato toast is cooking, place chicken, celery, and onion in bowl and combine.  In a separate bowl combine mayo, mustard, cider vinegar, and crushed walnut.  Pour onto chicken mixture and mix.
4. Spoon chicken salad on top of toast and then top with microgreens.

Dinner

Lemon Garlic Scallops with Zucchini Noodles

Recipe
Prep Time: 20 min  Total Time: 25 min  Servings:1
Ingredients

• 1 cup scallops, washed and patted dry
• seasoning to taste
• 2 cups zucchini noodles
• 1 cup banana ice cream, see recipe here 

Dressing Ingredients

• 1/4 cup olive oil
• 1 bunch chopped cilantro
• 1 tsp paprika
• 1 juice from a lemon
• 8 cloves grated garlic
• 1/4 tsp crushed red pepper

Instructions

1. Preheat oven to 325.  Add zucchini noodles to lined baking sheet and cook about 10 minutes.
2. Place skillet over medium heat and add coconut oil.  Place scallops in skillet and season one side.  Cover and cook about 5 minutes.  Flip over, season, and cook another 3-5 minutes. 
3. Meanwhile to make dressing, place olive oil, cilantro, paprika, lemon juice, garlic, and red pepper in small sauce pan and cover.  Cook 5 to 10 minutes. Remove from heat and drain oil into a container to save for a different time.  Leave chunks from cilantro, garlic, and red pepper in pan.  
4. Plate noodles, scallops, and then scoop 1-2 tsp of chucks from dressing pan onto top of scallops.