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.