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