2020 Week 25 Menu

Week # 25 Melissa’s menu for the coming week! #MyTrainerMelissa @FoothillsWellnessCenter   Monday Breakfast – Sausage & goat cheese egg bake (make ahead on Sunday afternoon) Snack – Vanilla Plum Protein Ball (make ahead on Sunday afternoon) Lunch – Honey Mustard Mason Jar Salad  (make ahead on Sunday afternoon) Dinner – Crockpot Chicken and Summer…

2020 Week 24 Mason Jar Salad

Ingredients  Vinaigrette  1/4 cup red wine vinegar 1 tablespoon honey 1 tablespoon mustard 1/2 cup olive oil Kosher salt and freshly ground black pepper Quinoa Salad  4 cups chicken stock 2 teaspoons chopped fresh thyme 2 cups quinoa 16 spears asparagus, trimmed Olive oil, for brushing Kosher salt and freshly ground black pepper 1 cup…

2020 Week 24 Crockpot plum pork tenderloin

Ingredients 1 TBSP cinnamon 1 TBSP allspice 1 pound pork tenderloin 1 jar plum sauce 1/2 cup water 2 plums, thinly sliced Directions Place tenderloin in the bottom of the crockpot. Mi all ingredients together in a small bowl. Por mixture over tenderloin in crockpot. Cook on low all day. Enjoy!

2020 Week 24 Baked eggs in bread

Ingredients  7 gluten free rolls 7 large eggs 7 tsp greek yogurt  salt and pepper  7 tsp chives salt and pepper  7 tsp parmesan cheese  Directions Slice off the top of each dinner roll.   Gently remove some bread inside until there is enough to accommodate an egg.  Arrange rolls on a baking sheet. Reserve…

2020 Week 24 Vanilla Coconut Protein Balls

Ingredients  1 cup of cashews  1 cup of dates  1 scoop of No Whey (Pea Protein Powder)  Coconut, for coating Instructions  Place cashews in a food processor and pulse until they are a smooth flour consistency.  Place dates and pea protein powder and pulse.  If the mixture is too dry add a little water.  Roll…