Sausage and Vegetable Skewers

Sausage and Vegetable Skewers

Lunch Day 29

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup sausage cut into disks.  See recipe here
• 1 cup sweet potatoes cut into thin disks
• 1/2 cup broccoli
• 1/2 cup mushrooms
• 1/2 cup red onion, sliced thick
• 1/2 cup sweet peppers cut into chunks
• 4 skewer sticks, soaked for 15 minutes in water
• salt and pepper to taste

Instructions

1. Preheat oven to 425.  On a lined baking sheet lay out sweet potato disks.  Season on one side.  Cook 25 minutes, flipping and seasoning half way. Once edges start to curl, remove and let cool on a rack.
2. Place vegetables and sausage on skewers.  Cook for 15 minutes at 425.
3. Plate and serve with chips.

Chimichurri Scallops and Noodles

Chimichurri Scallops and Noodles

Dinner Day 28

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup scallops, rinsed
• 2 tbsp water
• 1 1/4 cup zucchini noodles
• 1/4 cup thinly sliced mushrooms
• 1/4 cup thinly sliced red onions
• 1/4 cup sliced cherry tomatoes
• 2 garlic gloves, minced and divided
• 1 bunch chopped parsley
• 1/4 tsp crushed red pepper
• 1/4 tsp dry oregano
• 2 tbsp lime juice
• salt and pepper to taste

Instructions

1. In a saucepan over medium to low heat add onion and 1 clove of minced garlic.  Cook until onions are translucent.  Then add scallops to saucepan, add 2 tbsp water and season with salt and pepper.  Cover and cook 5 minutes then flip.  Add zucchini noodles, mushrooms, and tomatoes.  Cover and cook until scallops are cooked all the way through and zucchini is tender.
2.  Chimichurri Sauce- While scallops and vegetables are cooking, in a food processor add parsley, red pepper, oregano, lime juice, and salt.  Blend until everything is combined and evenly chopped.
3. Turn saucepan heat off and toss with sauce.  Plate and serve.

Tarragon Chicken Salad with Veggie Chips

Tarragon Chicken

Lunch Day 28

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup shredded chicken
• 1 cup radishes, thinly sliced
• 1 cup zucchini, thinly sliced into disks
• 1 cup grapes, halved
• 1 tsp chopped walnuts
• 1 tsp homemade mayo
• 1 tsp fresh chopped tarragon
• 1 tsp fresh lemon juice
• 1 tsp apple cider vinegar
• salt and pepper to taste

Instructions

1. Preheat oven to 425.  Line a baking sheet with parchment paper and lay out radish and zucchini disks.  Season with salt and pepper.  Cook 25 minutes or until they begin to curl and flip halfway. Remove and place on tray to cool. 
2. While chips are baking, place chicken, grapes, walnuts, mayo, tarragon, lemon juice, cider vinegar, and salt and pepper in a bowl and mix.
3. Serve with vegetable chips.

Egg and Veggie Muffin Cup

Egg and Veggie Muffin Cups

Breakfast Day 28

Recipe
Prep Time: 10 Total Time: 25 min Servings:3
Ingredients

• 9 eggs
• 3 cups of fruit, divided into 3 portions
• 2 cups frozen spinach
• 2 cups chopped tomatoes
• 1 1/2 cups chopped mushrooms
• 1/2 cup chopped onions
• 3 cloves minced garlic
• 1/2 tsp coconut oil, divided
• salt and pepper to taste

Instructions

1. Preheat oven to 350.  Oil a muffin tin with large sized muffin holders.
2. Put spinach, tomatoes, mushrooms, and onions in a bowl and combine.  Distribute amongst 12 different muffin cups.
3. Then, in same bowl, whisk 9 eggs.  Distribute and pour evenly over vegetables.  Its okay if it doesn't cover the vegtables, egg will rise when baked.  Season each cup with salt and pepper.
4. Place in oven and bake 15-20 minutes until egg is browned and fully cooked.
5. I served with salsa

Pineapple/Mango Salsa Salmon

Pineapple/Mango Salsa Salmon

Dinner Day 27

Recipe
Prep Time: 10 Total Time: 25 min Servings:1
Ingredients

• 1 cup Pijneapple/Mango Salsa, see recipe here
• 2 cups microgreen sunnies
• 1 cups worth of salmon
• 1 1/2 cups microgreen sunnies
• salt and pepper to taste
• 1/4 tsp coconut oil

Instructions

1. Preheat oven to 425.  On a lined baking sheet lay out salmon.  Drizzle coconut oil over top.  Season with salt and pepper.  Cook for 20 minutes or until inner temp of salmon is at least 145 degrees.  Remove from oven and remove skin.
2. Lay out microgreen sunnies on the plate and place cooked salmon on top.  Top with pineapple mango salsa.