2020 Week 2 Breakfast Yogurt
Ingredients
1 cup Greek Yogurt
1 scoop No Whey (pea protein powder)
½ cup blueberries
1 TBSP granola
4-5 drops liquid stevia (optional for sweetness)
Directions
- Mix all ingredients together.
- Make 6 recipes and place in a grab and go container for the week.
2020 Week 2 Protein ball
Ingredients
1 cup almond, cashew or sunflower butter
3-5 pitted medjool dates
2/3 cup hemp seeds
1/4 cup chia seeds
1 scoop No Whey pea protein powder
Directions
- Add nut butter, pitted dates, hemp seeds, chia seeds, and protein powder to a food processor and blend until all ingredients are well combined and a cookie dough-like texture forms.
- Roll into 1 TBSP size balls.
2020 Week 2 Tuna Salad Spread
Ingredients
1 avocado, mashed
2 tablespoons low-fat plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground pepper
1 (5 ounce) can albacore tuna in water, drained
¼ cup diced onion or celery
Directions
- Combine avocado and yogurt in a small bowl and stir well. Add lemon juice, parsley, garlic powder, paprika, salt and pepper and stir well. Add tuna and onion (or celery) and mix gently until combined.
- Serve with almond flour crackers or veggies.
2020 Week 2 Salmon and Chicken with asparagus
Ingredients
½ pound center-cut salmon fillet, preferably wild, cut into 2 portions
½ pound chicken breast, thinly sliced
1 pound fresh asparagus, trimmed
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons butter
1 tablespoon extra-virgin olive oil
½ tablespoon grated garlic
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Directions
- Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Place salmon on one side of the prepared baking sheet and chicken on the other, with asparagus in the midlle. Sprinkle the salmon, chicken and asparagus with salt and pepper.
- Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon, chicken and asparagus. Bake until the salmon is cooked through and the asparagus is just tender, 12 to 15 minutes.
2020 Week 2 Chili-Lime Chicken rice bowls
Ingredients
Chili-Lime Chicken
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon lime zest
1 ½ tablespoons lime juice
2 cloves garlic, grated
1 teaspoon ground cumin
½ teaspoon salt
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Bowl
1 cup cooked quinoa, I use a product that has brown rice and quinoa combined you can find it here.
1 cup cooked brown rice
1 pound cooked Chili-Lime Chicken (see Associated recipe)
1 cup julienned jicama
1 cup pico de gallo
1 avocado, diced
8 tsp. dried cilantro
Directions
- To prepare Chili-Lime Chicken: Stir oil, chili powder, lime zest and juice, garlic, cumin and salt together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Grill chicken until the chicken is cooked through, 15 to 18 minutes.
- Combine quinoa and rice; divide among 4 single-serving containers with lids. Top with chicken, jicama, pico de gallo, avocado and cilantro, dividing evenly. Seal the containers and refrigerate for up to 4 days. Serve with lime wedges and hot sauce.
2020 Week 2 On pan sausage with veggies
Ingredients
3/4ths pound green beans
1 large head of broccoli
1 and 1/2 cups chopped bell peppers
9 ounces smoked sausage, I use chicken sausage!
6 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
Directions
- Preheat the oven to 400 degrees F.
- Line a large sheet pan with parchment paper.
- Prep the veggies: trim the green beans and halve chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
- Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
- Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10- 15 minutes or until vegetables are crisp tender and sausage is browned.
- If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
- Enjoy with rice or quinoa and fresh parsley if desired.
2020 Week 2 Mongolian Stir Fry
Ingredients
2 tablespoons extra virgin olive oil, divided
12 ounces flank steak, thinly sliced
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1/4 cup coconut sugar
3 tablespoons liquid aminos
2 tablespoons unseasoned rice vinegar
3 cups fresh broccoli Florets
3 cups sliced red bell peppers (about 2 medium)
2 cups hot cooked brown rice
1/2 cup chopped green onions (green parts only)
Directions
- Heat 1 tablespoon oil in a large skillet over high. Sprinkle steak with black pepper and salt. Add steak to pan; cook 5 minutes or until browned, stirring occasionally. Remove steak from pan (do not wipe out pan).
- Combine sugar, liquid aminos, and vinegar in a small bowl. Add remaining 1 tablespoon oil, broccoli, and bell peppers to pan; cover, and cook 2 minutes. Uncover pan; add liquid mixture.
- Cook 6 minutes or until vegetables are crisp tender and liquid reduces by about half. Add steak; cook 1 minute. Divide rice evenly among 4 plates with brown rice; top with beef mixture and green onions.
2020 Week 2 Taco stuffed Zucchini
Ingredients
2 large zucchini
1 tablespoon avocado oil
1 pound lean ground beef
1 medium tomato, chopped
1 bunch scallions, sliced
1 tablespoon chili powder
2 teaspoons ground cumin
¾ teaspoon salt, divided
½ teaspoon garlic powder
¼ teaspoon ground pepper
8 tablespoons shredded Monterey Jack cheese
1 cup shredded romaine lettuce
1 avocado, chopped
Pico de gallo (optional)
Directions
- Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Chop the pulp.
- Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, 1/2 teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.
- Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with the remaining 1/4 teaspoon salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.
- Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2 tablespoons cheese. Broil until the cheese is melted, about 2 minutes.
- Serve with lettuce, avocado and pico de gallo, if desired.
Week 2 Chicken pasta
Ingredients
8 ounces gluten-free brown rice penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast or thighs, trimmed, if
necessary, and cut into bite-size pieces
½ teaspoon salt
¼ teaspoon ground pepper
4 cloves garlic, minced
½ cup dry white wine
Juice and zest of 1 lemon
10 cups chopped fresh spinach
4 tablespoons grated Parmesan cheese, divided
Directions
Sauce
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
- Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.
2020 Week 2 Cucumber Turkey sub
Ingredients
1 large cucumber, peeled
2 teaspoons Dijon mustard
2 teaspoons mayonnaise
2 ounces sliced deli turkey breast
1 slice Cheddar cheese
3 thin slices tomato
1 thin slice white or red onion
Ground pepper to taste
Directions
- Cut cucumber in half lengthwise and scoop out the seeds. Lay the cucumber halves cut-side up on a work surface. Spread mustard and mayonnaise on the cut side of the cucumber halves. Layer turkey and cheese on the cucumber. Top with tomato and onion; sprinkle with pepper. Close the sandwich; cut in half before serving.
2020 Week 2 Pork with Peach Salsa
Ingredients
Salsa
1 medium peach, halved and pitted
1 medium purple plum, halved and pitted
1 medium apricot, halved and pitted
1 1-inch-thick slice red onion
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon ground pepper
2 tsp dried cilantro
1 tablespoon lime juice
Pork
1 tablespoon olive oil
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¾ teaspoon ground pepper
1 pound pork tenderloin, trimmed
Directions
- To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with 1/4 tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice.
- To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. Grill the pork over medium heat, covered, turning every 1 1/2 minutes, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 16 minutes. Transfer to a clean cutting board and let stand for 10 minutes.
- Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.
2020 Week 2 Cauliflower pizza
Here is the link to order.