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.