Advocare Max Phase Day 12

Lunch

Spicy Tilapia Wraps

1 lb tilapia

1 avocado

1 tomato

1/2 cup chopped pineapple

P28 Wraps

2 tbsp olive oil

2 tbsp chili powder

1 tbsp red pepper flakes

Chili Lime Mayo

4 tbsp olive oil mayonnaise 

3 tbsp chili powder

1 tbsp lime juice

In a small bowl mix together olive oil, 2 tbsp chili powder and 1 tbsp red pepper flakes. On a large cookie sheet line with foil and put tilapia on sheet. Brush mix onto tilapia and broil on low for 10 min then rotate and turn broiler to high for 5 min. Be sure not to burn tilapia or overcook.

While the tilapia is cooking, chop pineapple, tomatoes and slice avocado.

In another small bowl mix all ingredients together for chili lime mayo.

Shred tilapia once fully cooked.

Grab a P28 wrap and spoon some mayo on wrap then add tilapia and remaining ingredients. Drizzle some more mayo on top if you like, roll up wrap and enjoy!

*** As a side we had red pepper flake quinoa, but you can add almost anything to these wraps as a side***

Dinner

Honey Garlic Roasted Chicken

1 whole chicken

6 tbsp olive oil

6 tbsp liquid aminos

3 tbsp coconut nectar

3 tbsp honey 

4 cloves minced garlic

1 tsp ground ginger

1 tsp ground black pepper

Preheat oven to 425.

Line a deep casserole dish with foil and add chicken to dish. Cut open skin down the middle to split in half and pull aside.

Next mix all your remaining ingredients together in a mixing bowl. Slowly pour mixture over chicken and use a brush to coat. You should have extra sauce for dipping later. Pull skin back over chicken and brush on sauce.

Bake for 45-60 min, chicken should be 170 degrees internally in the thickest part of thigh without touching the bone.

*** My sides were chopped up steamed carrot logs and green beans ***

Advocare Max Phase Day 11

Lunch

Chicken & Kale Soup

2 chicken Breasts

32 oz. chicken stock

1 bushel kale

1 carrot

1 onion

1 tomato

1 tbsp minced garlic

1 tbsp olive oil

2 tbsp garlic powder or granulated garlic

2 tbsp ground black pepper

1-2 tbsp sea salt

In a 4 qt. sauce pan add 3/4 way with water, boil then add chicken breasts. Boil for 20-25 min.

Meanwhile wash tomato,carrot and kale.

Shred carrot with grater and diced up tomato, set aside and then grab onion and chop evenly. Chop kale up into small pieces or rip apart with fingers.

In a medium sauté pan add olive oil and set to med-low. Once oil is warm add minced garlic and onion. Allow onion to cook until turning translucent then add shredded carrot and kale. Lower flame to low and cover, cook until kale softens.

Once chicken is cooked, drain and put chicken on cutting board to shred.

Using same pot, rinse then add chicken stock and remaining ingredients. 

Shred chicken then put back in pot, allow to simmer, taste and add additional sea salt and/or pepper to taste.

Dinner

Gluten free Tapioca Crust Pizza

1/2 cup olive oil

1/2 cup water

1/2 tsp sea salt

1.5 cups tapioca flour

1 tsp diced garlic

1 egg

1 tbsp Italian seasoning

Preheat oven to 350. 

In a small pot add olive oil, water, sea salt and garlic then bring to a boil.

Remove from heat and add tapioca flour and mix. 

Allow to sit for 8 min then mix in egg and Italian seasoning.

On a pizza pan or baking sheet ( use parchment paper or you can spray with olive oil lightly) form your pizza crust and bake for 25 min.

The thinner the crust the more crispy it will be.

When crust is done you can add your toppings. Bake an additional 10-15 min.

*** I turned my oven up to 425 and found to get a crispier crust.  Just be careful not to burn crust***

Advocare Max Phase Day 10

Lunch

Lemon Pepper Chicken Pasta

2 chicken breasts

1 zucchini

2 tomatoes

2 cups dream fields pasta or 100% whole wheat pasta

2 tbsp olive oil

McCormick Lemon & Pepper Seasoning

Lemon Pepper Sauce

2 tbsp olive oil

3 tbsp lemon juice

1 tbsp dried basil

Ground black pepper to taste

Wash tomatoes and zucchini.

Chop tomatoes into small wedges then slice zucchini into even rounds. 

In a large sauté pan add 2 tbsp olive oil and warm on med-low. Slice chicken into strips add to pan and grind lemon pepper seasoning over seasoning, brown all sides then add zucchini and tomatoes. Cover and turn flame to low about 4-6 minutes, until chicken is no longer pink or 170 degrees.

Boil 2 qts water then add 2 cups pasta, cook until al dente.

Drain water then add pasta to chicken mixture.

Mix all ingredients for lemon pepper sauce together in a small bowl and pour over chicken mixture. Stir everything together until well covered with seasoning. Grind more pepper or lemon pepper seasoning to taste.

Cover and warm additional 2 min then enjoy!

Dinner

Garlic & Basil Chicken 

2 chicken breasts

1 can diced tomatoes or 4 fresh tomatoes diced

3/4 cup barley

4 cups water or chicken stock

3 tbsp granulated garlic

1 tbsp minced garlic

2 tbsp olive oil

1.5 tbsp dried basil

1 bag steam fresh spinach 

In a 4 qt. pot add 4 cups water or stock, bring to a boil then add barley. Cover and reduce flame to a simmer. Cook 45-50 min.

Using a large sauté pan add olive oil and slice chicken into strips or chunks.

Add chicken and 2 tbsp garlic, once chicken is almost cooked add tomatoes with remaining garlic and basil.

Cook spinach then add to chicken mixture. Cover and allow to simmer about 2-4 min.

When barley is cooked allow to cool for 5 min then scoop in bowl or on plate. Top barley with chicken mixture and enjoy!

Advocare Max Phase Day 9

Lunch

Seven Layer Chicken Bowl

2 chicken breasts

1 can black or light kidney beans

2 cups brown rice

1 bag steam fresh corn

20 black olives sliced

2 tbsp olive oil

2 tbsp granulated garlic

2 tsp chili powder

2 tsp cayenne pepper

1 tbsp oregano

1 tomato diced

2 tbsp organic salsa

In a medium sauté pan add olive oil heat on medium until oil is warm then turn to med-low. Add chicken, 1 tbsp garlic, 1 tsp cayenne, 1 tsp chili powder and 1/2 tbsp oregano and cook until no longer pink. Be sure not to over cook chicken!

While chicken is cooking start water for rice. ( Unless already precooked)

Rinse beans and add to a small pot, heat on low just until warm.

Wash tomato and diced into even squares. Slice olives into rounds and set aside.

Once rice is cooked add to bowl and sprinkle oregano and cayenne pepper, just a pinch.

Then add corn on top, next add beans and sprinkle some granulated garlic a top.

Layer chicken on top of beans, then olives, diced tomatoes and salsa.

Dinner

Slow Cooker BBQ Pulled Pork or Chicken

2 frozen chicken breasts or 1 pork tenderloin

1 head of fresh broccoli

1 cup quinoa

2 cups vegetable stock

1 tbsp olive oil

Sea salt and pepper to taste

BBQ Sauce:

2 tbsp onion powder

1 tbsp chili powder

2 tbsp paprika

1 tbsp garlic powder or granulated garlic

1 tbsp stevia

1/3 cup apple cider vinegar

1/6 cup balsamic vinegar

1 can diced tomatoes

1/4 cup coconut nectar

1 tbsp raw honey

Mix all ingredients for BBQ sauce together in crock pot add chicken or pork and cook on high 3-4 hours.

Remove meat and shred then return to crock pot on warm (unless meat needs more time to tenderize).

Preheat oven to 425.

Wash broccoli head and cut off stems for the most part. Add to a large bowl then add olive oil, salt and pepper. Cover bowl and shake so broccoli will be covered in olive oil mixture.

On a medium cookie sheet lay down foil and add broccoli. Bale in oven for 10 min turn over and bake another 10 min.

Broccoli should be slightly crisp when done.

In a medium pot add vegetable stock bring to a boil then add quinoa.

Cover and simmer for 12-15 min.

Once everything is cooked, plate quinoa, add broccoli and top with pulled meat.

Advocare Max Phase Day 8

Lunch

Strawberry Balsamic Chicken Salad

2 chicken breasts

3 tbsp balsamic vinegar

4 cups chopped romaine 

2 cups baby spinach

2 shredded carrots

1/2 red onion sliced

10 strawberries cut in half

1/2 cup alfalfa sprouts

Sea Salt and pepper to taste

In a medium sauté pan spray with olive oil an heat on medium low. Add chicken and sprinkle with sea salt and pepper. Brown each side and cook thoroughly, then add 1 tbsp balsamic vinegar.

Wash romaine and spinach, chop romaine and allow to dry. Add to a large bowl along with alfalfa sprouts.

Wash strawberries and slice in half then grab carrots, wash and shred with grater, add to salad.

Peel onion and cut in half, slice evenly then add to salad. 

Once chicken is cooked, slice into to strips. Place salad mix into plate or in bowl, top with chicken and drizzle remaining balsamic vinegar over salad.

Dinner

Garlic Zucchini & Shrimp

25-30 cooked shrimp

1 zucchini chopped

2 cups sautéed kale

1 cup quinoa

2 tbsp olive oil

2 cups vegetable stock

2 tbsp minced garlic

Put vegetable  stock in pan and bring to a boil, add quinoa turn heat to low,cover and simmer 12-15 min.

Wash kale and zucchini, chop up and set aside.

In a large sauté pan add 2 tbsp olive oil and garlic, warm then add chopped zucchini.

Zucchini takes about 7 min, when there is 3 min left add kale and shrimp.

Cover and allow to simmer on low for about 2-4 min.

Put quinoa in bowl or on plate and top with shrimp mixture.

Advocare Max Phase Day 7

Lunch

Chicken Sliders with Avocado Mayo

For burgers:

1 lb ground chicken

1 egg

1 tbsp onion powder

Ground pepper & salt to taste 

1/2 tbsp lemon juice

1/8 cup liquid aminos

4-6 romaine leaves cut in half

In a large bowl mix all ingredients together then form into slider patties.

In a large sauté pan spray with olive oil and add patties. Brown both sides and cook until internal temp is at least 170 degrees.

Wash romaine leaves and cut in half, lay on paper towel to dry.

For avocado mayo:

1 avocado

1 tbsp white vinegar

Granulated garlic 

Onion powder

Sea Salt

Ground pepper

2 tsp lemon juice

Mash avocado in a medium sized bowl and add remaining ingredients to taste.

Plate romaine leaves (I added some alfalfa sprouts) add burger too with avocado mayo and top with other half of romaine leaf.

*** As a side I had quinoa and corn. You can also add tomatoes, olives etc as toppings to your burger ***

Dinner

Peppered Steak with Roasted Brussel Sprouts

2 sirloin steaks

2 tbsp liquid aminos

1 tbsp ground pepper

Sea salt to taste

2 large bell peppers

1 bag of fresh Brussel sprouts

1 tbsp olive oil

Sea salt and pepper to taste

1 cup baby spinach leaves

Wash and cut off stems of brussel sprouts, place in a large tupperware container. Add olive oil and shake salt and pepper over top of sprouts. Cover container and shake until sprouts are covered in mix.

Line a cookie sheet with foil and preheat oven to 425.

Spill brussel sprouts on cookie sheet and bake 15 min, turn over and bake additional 15 min.

For steak:

In a medium sauté spray pan with olive oil spray and heat on med-low.

Cut steak into strips or small chunks, add to pan. 

Wash and cut peppers into strips, add to pan along with liquid aminos and pepper.

Once steak reaches your desired temp, remove from heat and cover.

Grab a plate and add 1/2 cup baby spinach leaves and top with peppers and steak. Add brussel sprouts and enjoy!

Advocare Max Phase Day 6

Lunch

Avocado Chicken Salad Wrap

2 chicken breasts

1 avocado

McCormick Lemon and Pepper Seasoning 2 tsp lemon juice

1 P28 wrap

1/2 red onion 

Spinach & Edamame Salad

2 cups baby spinach leaves

1 carrot

1 bag steam fresh shelled edamame

1-2 tbsp balsamic vinegar 

In a medium sauté pan spray olive oil spray and add chicken breasts. Cook until no longer pink then lay on a cutting board, allow to cool about 5 min.

Once cooled shred chicken and put in a medium sized bowl.

Peel and cut avocado into small squares then add to shredded chicken. Mix well until there aren't anymore chunks of avocado, should be creamy. Add lemon pepper seasoning and lemon juice.

Dice onion into small squares and add to bowl.

Lay the P28 wrap on a plate and add chicken salad then roll up. You can cut in half to make it easier to eat or save half for later or another day.

Wash baby spinach and carrot. Place spinach in large bowl then shred or cut carrot into sticks.

Cook edamame in microwave, open bag and then set aside to cool.

Add carrot sticks and edamame to spinach, toss together and add balsamic vinegar.

Dinner

Spicy Shrimp

25- 30 cooked shrimp

4 cups steamed spinach or 1 bag steamable spinach

1/2 cup cooked quinoa

2 small bell peppers chopped

1/4 cup shelled edamame

1/2 tbsp cayenne

1 tsp red pepper flakes

1 tbsp minced garlic

1 tsp ground black pepper

1 tsp liquid aminos

1 tbsp olive oil

If your quinoa isn't pre cooked boil 2 cups water or vegetarian stock and add 1/2 cup quinoa. Cover then simmer for approximately 12-15 min on low.

Wash peppers and chop into small squares.

Next begin to steak your spinach or put bagged spinach in microwave.

In a large sauté pan add olive oil and garlic turn heat to med-low,once oil is warmed up add shrimp,cayenne pepper, red pepper flakes,chopped peppers and shelled edamame.

When shrimp is pink in color, turn off burner and cover.

Plate quinoa add spinach and top with shrimp mixture. Drizzle liquid aminos on top and enjoy!

Advocare Max Phase Day 5

P28 Flatbread Pizza

1 sirloin steak or 1 chicken breast 

1/2 cup chopped kale

1/2 cup spinach

1 chopped tomato

10 black olives sliced

1/4 onion sliced or diced

2 tbsp walden farms bleu cheese dressing

P28 Flatbread

Preheat oven to 325.

Spray pan with olive oil spray and heat med-low.Cook steak or chicken then cut into cubes.

Wash kale and spinach, chop into smaller pieces then lay on paper towel to dry or spin in salad spinner.

Slices olives into small rounds then wash tomato and cut into chunks.

Next take your onion and slice into half circles.

Lay flatbread on pizza pan or baking sheet. Add your toppings and meat then top with bleu cheese dressing.

Place in oven for 5-8 min, for crispier bread leave in 8-10 but be careful not to over cook!

Dinner

Taco Soup

1 lb ground chicken

4 cups chicken or vegetable stock

2 cans organic diced tomatoes

1 can organic kidney beans

1 bag steam fresh corn

Taco seasoning:

2 tbsp chili powder

3 tsp garlic powder

1 tsp paprika

2 tsp onion powder

1 tsp oregano

Toppings:

1/4 cup sliced black olives

1/2 avocado diced into squares

1/2 tbsp nonfat plain greek yogurt

Using a medium sauté pan cook ground chicken on medium low until no longer pink. Drain and then set aside.

Mix together seasonings for taco seasoning in a small bowl.

In a large pot add all ingredients except toppings and using only 2 tbsp of taco seasoning, unless you want a very spicy soup. Bring to a boil and then add ground chicken, stir well, bring back to a boil, cover and allow soup to simmer for about 20 min.

*** The longer you allow soup to simmer or you can let it cool over night, the more intense flavor you'll get.***

Add a dollop of nonfat greek yogurt to top along with black olives and avocado.

Advocare Max Phase Day 4

Lunch

Chicken with Strawberry Avocado Cucumber Salsa

2 boneless skinless chicken breasts

1 avocado diced

6 strawberries diced

4 tbsp balsamic vinegar

1 tbsp olive oil

2 cups chopped romaine

2 cups baby spinach

1/2 cucumber diced

Sea Salt

Pepper

Add 1 tbsp olive oil to a sauté pan heat on med/low and add chicken.

Next add 2 tbsp balsamic vinegar and cook chicken until no longer pink.

Lay on cutting board and cut into strips.

Wash and chop romaine, add to a large bowl, lay on paper towel to dry or use salad spinner. Then add baby spinach to the same bowl ( wash prior if needed).

Peel avocado then dice into small squares, place in a small bowl. 

Wash strawberries, cut off stems then dice into similar sized pieces as avocado then add to bowl.

Wash cucumber, you can peel if need be but I usually leave the skin on, chop up into small squares and add to bowl.

Season with sea salt and pepper to taste.

Plate romaine/baby spinach, add chicken strips as then top with salsa. Dress with 2 tbsp balsamic vinegar and enjoy!

Dinner

Orange Beef

1 lb sirloin or tenderloin steak

1/2 cup orange juice

1/8 cup honey

1 tbsp coconut oil

1 tsp red pepper flakes

Sea salt

Black pepper

Cut sirloin into even strips prior to adding to pan. Remove as much fat as possible.

Spray a large sauté pan with olive oil spray and add sirloin. Season with sea salt and pepper to taste, drain if needed.

In a separate small pan  add coconut oil and heat on low, then add orange juice, honey and red pepper flakes. Cook on low and stir for a few min. Shut off flame and allow to cool for 2 min.

*** Sauce should not be runny, if it is add a bit more honey. You don't want the sauce thick but if shouldn't be like water either***

Pour sauce over beef and heat in low, just enough to warm up.

I used broccoli and cauliflower as my sides to mix in along with long grain brown rice. Top with orange beef and enjoy!

Advocare Max Phase Day 3

Lunch

Honey Balsamic Salmon

2 salmon steaks

2 tbsp balsamic vinegar

1 tbsp raw honey

4 cups baby spinach 

2 carrots chopped

Whisp balsamic and honey together in a small bowl and set aside.

Line a baking sheet with foil or parchment paper and place salmon steaks on top.

With a cooking brush, dip in balsamic honey mixture and brush onto salmon.

Put broiler on high and cook about 5 min then rotate baking sheet turn heat to low and cook about 10 min.

Steam baby spinach while salmon cooks or buy the steam fresh baby spinach.

Wash carrots and chop into sticks.

Plate spinach, top with salmon and add carrot sticks!

Dinner

Cauliflower Crust Pizza

1 head of cauliflower

4 cups of shredded mozzarella

3 eggs

1 tbsp basil

1 tbsp parsley

1 tsp thyme

1 tbsp granulated garlic

1 tbsp oregano

1 can of pizza sauce or tomato purée 16 oz

Toppings of your choice I used green and black olives

Preheat oven to 300 and place nonstick pan or pizza pan in oven.

Chop off florets of cauliflower and put in blender or food processor. Chop until very fine, almost like rice.

Put mix into microwave safe bowl and heat for 10 min. Let cool then drain as much water out of cauliflower as possible. Use a cheesecloth to squeeze out water.

Once you get as much water out, add 2 cups of shredded cheese, eggs and spices. Mix everything until well blended.

Carefully take out pan from oven and evenly flatten cauliflower dough on pan.

Place in oven for 15-20 min. Crust should be light brownish color.

For Sauce:

In a medium bowl pour pizza sauce or tomato purée and add 1 tbsp basil, 1 tbsp oregano and 1 tsp thyme. Mix together then pour on pizza and add your remaining cheese and toppings.

Put back in oven for about 20 min or until cheese is melted.

Allow pizza to cool then enjoy!

Now the dough is kind of soft so you might want to play around with cooking it longer or at a higher temp. We had to eat ours with a fork but it was AMAZING!!!

Advocare Max Phase Day 2

Garlic & Ginger Chicken Lettuce Wraps

2 boneless skinless chicken breasts

1 Romaine heart

1/4 cup chopped pineapple

1/3 cup crushed cashews

1/2 diced cucumber

1 tbsp coconut nectar

1 tbsp minced garlic

1 tsp ground ginger

1 tbsp liquid aminos

Ground pepper

Crushed red pepper flakes to taste

Heat a medium sauté pan on medium and add or spray with olive oil.

Diced chicken into bite size pieces, add to pan and season with pepper. Cook chicken until no longer pink.

Wash cucumber and diced into small squares. Next chop pineapple and crush cashews.

Cut off stem of romaine heart and wash leaves. Do not chop romaine leaves keep them whole. Lay on paper towel and allow to dry.

Sauce:

In a small bowl add liquid aminos, minced garlic, coconut nectar and ginger. Mix all ingredients together until uniform in texture.

Place romaine leaf on plate add chicken, drizzle sauce over and top with cashews, cucumber, pineapple and red pepper flakes to taste.

Breakfast for Dinner

Sweet Potato Hash & Over Easy Eggs on  

Home made Ground Sausage

2 large sweet potatoes

2 tbsp olive oil

6 eggs

1 lb ground beef

1/2 tsp dry sage

1/2 tsp black pepper

1/4 tsp thyme

1/4 tsp rosemary

1/8 tsp marjoram

1/8 tsp nutmeg

Pinch of cayenne

Wash and grate sweet potatoes into shredds in a large bowl.

Preheat oven to 350.

Using a large sauté pan, add 2 tbsp olive oil and heat pan to med-low. Add potato shredds and some ground pepper. Continuously moving shredds around with a spatula so they don't stick to pan.

For crispy shredds you will need 4 tbsp olive oil, I like mine soft so I only used the 2 tbsp.

In a medium sized bowl, add ground beef and all your dry seasonings. Mix until seasoning and meat are combined.

In a separate pan, spray with olive oil

and add ground beef. Do not let the beef stick together use a metal spatula to break apart meat, it should be loose kind of like taco meat. When meat is fully cooked and no longer pink, set aside.

Once the shredds are starting to brown or soften turn heat to low, move shredds to perimeter of pan and add eggs to open middle space. Once you start to see white on egg, cover and place in oven.

Heat eggs for about 3-5 min, egg white shouldn't be runny.

Plate with desired amount of ground sausage then sweet potato shredds and top with eggs.

Advocare Max Phase Day 1

Lunch

Shredded Chicken Bowl

2 boneless skinless chicken breasts

1/2 can black beans

1 bag of steamed corn

2 cups salsa

Brown rice

1/2-1 tbsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

1 vine tomato chopped

Put everything except chopped tomatoes and brown rice in crock pot on high for about 3-4 hours.

Take chicken out and shred it, put back in crock warm and mix everything together. Turn temperature to warm, add chopped tomatoes and let sit until brown rice is cooked.

I used boil in a bag organic brown rice, so it only took 10 min to cook.

Put rice in bowl, add shredded chicken mix and enjoy!

Dinner

Steak & Sweet Potato "Chips" with Garlic Sautéed Kale

2 steak sirloins or tenderloins

3 medium sized sweet potatoes

1 bushel of kale

1/4 cup liquid aminos

2 tbsp minced garlic 

1 tsp lemon juice

Ground black pepper

1 tbsp salt free McCormick

3 tbsp olive oil

The night before marinate the steak in liquid aminos and 1 tbsp minced garlic.

Wash sweet potatoes and slice into even round circles. Take a large tupperware bowl and add 2 tbsp olive oil and McCormick seasoning, add potatoes, cover and shake until potatoes are generously covered.

Preheat oven to 425, spray large cookie sheet with olive oil spray and line potatoes flat. Bake for 12 min, flip over and bake an additional 12 minutes.

Wash and chop kale, shake excess water then set aside.

In a medium sauté pan add 1 tbsp olive oil and 1 tbsp minced garlic. Set heat to low allow pan to warm up then add kale and drizzle lemon juice over the top.

When kale is wilted and no longer crunchy, cover pan and move away from heat.

Once sweet potatoes are finished turn oven up to 500 and place your cast iron pan for steak inside.

Allow pan to heat up, at least 10 min or until oven beeps when it reaches 500 degrees, which ever is longer.

Once pan is hot carefully pull out and place on stovetop, turn burner to high and add steak.

Cook each side for about 4-5 min, put back in oven and cook additional 7-11 min depending on how well you like your steak.

Once steak is to your liking you can plate all your food and enjoy!

Advocare 24 Day Challenge Cleanse PhaseDay 10

Breakfast

Pumpkin pie Overnight Steel-cut Oats

2 cups steel cut oats

4 cups vanilla almond milk

2 tbsp chia seeds

1 tbsp pumpkin spice

1 tsp all spice

1 can pumpkin purée

Add all ingredients except pumpkin purée to a large tupperware container, mix very,very well. Cover and place in refrigerator over night, it needs to sit for at least 8 hours.

In the morning, pour oats into a large pot add pumpkin purée and stir together until  well blended. Heat on low, constantly stirring. Warm oats to desired temperature, pour into bowls and enjoy!

*** This recipe makes a good amount of oats, enough that you can save some for later during the week or maybe even freeze.***

Advocare 24 Day Challenge Cleanse Phase Day 9

Breakfast

Egg White Omelet

1 cup egg whites

1 diced tomato

1/2 cup chopped baby spinach

1/4 cup sprouts

1 tbsp no salt mrs dash seasoning

Spray pan with olive oil and heat on low.

Mix all ingredients together then pour into  pan. 

Omelet is done when you no longer see runny egg.

Add some fruit to the side and enjoy!

Lunch

Kale & Bean Salad with Pork

1 pork tenderloin

4 cups chopped kale

1 can garbanzo beans ( or beans of your choice)

1 shredded carrot

4 tbsp minced garlic

1/2 cup olive oil

McCormick perfect pinch salt free garlic and herb

Wash kale and carrot stick, chop kale up into small shreds and use a grater to shred the carrot.

Grab a colander and pour garbanzos in and rinse. Add to kale and carrot mixture when finished.

Add 1/4 cup olive oil mixed with 2 tbsp minced garlic to sauté pan and heat to medium.

Slice pork tenderloin width wise so you get small medallions. Place in hot pan, browning evenly on both sides. Add pepper and garlic and herb spice to taste.Turn heat to med- low and cook until desired temp.

Slice medallions length wise when finished cooking.

Add 2 tbsp minced garlic to  remaining 1/4 cup of olive oil,add garlic and herb seasoning then stir together until well mixed. Pour over kale mix and blend with tongs until mix is covered.

Plate kale mixture and top with pork tenderloin.

Dinner

Sesame Spaghetti Squash

1 med-large spaghetti squash

2 tbsp sesame oil

2 tbsp liquid aminos

1 tbsp white vinegar or rice wine vinegar

1 tsp garlic powder

1 tsp ground ginger

2 tbsp sesame seeds

3 diced green onions

1 head of broccoli

Handful of chopped fresh cilantro

1 tsp chili paste ( optional )

Preheat oven to 375.

Cut squash in half, scoop out seeds and place face down on cookie sheet. Cook in oven for about 40-60 min. Once you can pull a fork out with ease, it's done.

Let cool for about 10 min. Then scrap spaghetti into a large bowl.

Wash and cut the broccoli into small stems. Place in steamer for about 5-7 min. Once broccoli is firm but soft, unless you like it more mushy then steam a little longer.

For the sesame sauce:

Combine all your ingredients together in a  

medium sized bowl. Mix until everything is well blended and uniform.

*** I doubled the amount of sesame oil and liquid aminos to make the sauce more liquid. Otherwise it is a thicker sauce.***

Pour sauce over spaghetti, drain and add broccoli and mix in until spaghetti is coated.

*** I put everything in a large tupperware and shook it all up.***

Garnish with some cilantro and enjoy!

Advocare 24 Day Challenge Cleanse Phase Day 8

Breakfast

Poached Eggs Avocado

2 eggs

1/2 avocado

1 vine tomato or plum Roma

Salt & pepper to taste

Sprouts

Baby spinach leaves

To poach eggs, fill a large sauté pan half way with water and bring to a boil.

Using two small, round corning dishes or  any heat safe cookware spray with olive oil.

Crack eggs inside and add salt and pepper to season, sprouts and spinach or your topping of choice.

Eggs are done when they are no longer jiggly and white. About 3-5 min depending on temperature of heat in pan.

While eggs are cooking peel the skin off avocado and slice length wise. Wash tomato and slice the same way.

Plate tomatoes and avocado, add sprouts if you like and then place cooked eggs on top.

Lunch 

Asian Beef Salad

2 small sweet potatoes

1-2 sirloins depending on size and amount of meat you need

2 tbsp liquid aminos

1/2 tsp sesame oil

1 carrot peeled

1 cup shelled edamame

1/2 red onion

8 cups baby spinach

1 tbsp olive oil

Ground pepper

1 tbsp minced garlic

Preheat oven to 475, wash and diced up sweet potatoes in small cubes. 

In a large ziplock bag add olive oil, pepper and minced garlic. Put sweet potatoes in bag, close and shake until all potatoes are covered.

Foil a cookie sheet and spray with olive oil spray, add potatoes and put in oven for about 25-30, rotating often.

*** allow potatoes to cool about 5 min before plating***

Next take your meat and slice into thin strips.

Take another large ziplock bag, add sesame oil and liquid aminos then add steak, close and shake until well covered.

Grab a frying pan and pour steak into pan, heat on med-low until cooked to your likeness. Grind pepper over steak for added flavor.

Cook edamame and slice red onion while meat and potatoes cook.

Plate baby spinach and begin to add your other ingredients as they finish cooking.

Top with onions and edamame, drizzle some balsamic vinegar ( or your dressing of choice) and enjoy!!!

Dinner

Chicken & Steak Shish Kabobs

1 chicken breast

1 sirloin steak

1 bell pepper

1/2 red onion

1 zucchini

Grape tomatoes

Dry organic Italian dressing marinade 

Wash pepper, zucchini and tomatoes. Then chop into cubes ( except tomatoes leave them whole) and set aside in large bowl.

Chop onion up into large pieces and add to bowl.

Cut up steak and chicken into medium sized cubes, toss info bowl of veggies.

Prepare Italian marinade as directed then pour over your meat and veg mix. Put cover on bowl and shake until everything is well covered in marinade.

You can allow the mix to marinade an hour or you can cook right away.

Take your Shish kabob mixture and arrange on skewers.

Lay across a large cooking sheet.

Put in oven on low broil for about 10 min then rotate cookie sheet and turn broiler to high for about 5 min, rotate again and cook additional 5 min.

*** every oven is different so keep watch while you cook your kabobs***

For a side, brown rice and fresh chopped pineapple!

Advocare 24 Day Challenge Snacks

Peanut Butter Rice Cake

1 wild organic rice cake

1 tbsp peanut butter

1/2 banana sliced

1 apple sliced

Spread peanut butter on rice cake and top with bananas. Add apple slices for a delish and healthy snack.

Flour-less, Sugar-less Brownies

1 can black beans (rinsed)

2 eggs

1/2 cup cocoa powder (unsweetened)

1/2 - 3/4 cup unsweetened all natural applesauce ( the more applesauce the more moist)

1/4 cup stevia

1/2 tsp oil

1 tbsp almond milk

1 tsp balsamic vinegar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground coffee

Preheat oven at 350.

Mix everything together in a blender. 

Spray a 9 x 13 pan with olive oil spray and pour mixture into pan.

Bake for 25-30 min, when toothpick comes out clean they're done!

Cool and enjoy...

These are VERY moist brownies and cleanse friendly! Depending on how sweet you like your brownies you can add more Stevia, I wouldn't add more than a 1 cup.

Toppings: Melted peanut butter ( no sugar or salt added ) or strawberries.

Cinnamon Apple Chips

4 Pink lady apples
4-5 tbsp cinnamon
Olive oil spray

Preheat oven to 235.

Wash apples, core them and slice very thin.  Line a large cookie sheet or two with foil, spray with olive oil then add apples. Sprinkle with cinnamon and bake for 1 hour.

Turn apple slices over then, add more cinnamon and bake another hour.

Advocare 24 Day Challenge Cleanse Phase Day 7

Breakfast

Berry Bake

4 cups water

1 cup barley

3 cups fruit

4 eggs

1.5 cups vanilla almond milk

1 tbsp cinnamon

Using a medium sized pot pour 4 cups water and bring to a boil. Then add barley and turn down heat to low, cover and simmer for about 45 min. 

*** I made the barley the night before to save on time ***

Preheat oven to 375.

Spray a casserole dish with olive oil spray and set aside.

Using a large mixing bowl, add almond milk, egg and cinnamon. Mix until uniform in color then add berries.

Once barley is finished allow to cool then fold in with berry mix and pour into casserole dish.

If you made barley night before you can skip the cooking part and fold in with berries immediately.

Place casserole dish in preheated oven for about 25-30 min depending on your oven. 

Lunch

Tuna Avocado Salad

2 cans albacore tuna

1.5 avocado

1 cup red leaf lettuce

1 cup baby spinach

1 diced tomato

2 green onions

2 hard boiled eggs

1 tbsp lemon juice

Salt 

Pepper

Wash lettuce and baby spinach, place in salad spinner, spin and set aside.

In a small pot add water until almost full, bring water to boil and add eggs. Cover and shut off flame. Let sit in water for 17 min. After time us up transfer to a bowl of cold water and allow to cool.

Diced tomato and avocado and place in large bowl. Next slice green onions into little circles then add to tomato/avocado mix. Mash ingredients together until well mixed. Add lemon and pepper, salt if necessary.

Open cans of tuna and place into a colander. Squish it over sink so that excess water drops out and tuna looks shredded.

Add tuna to tomato/avocado combo and mix until well blended.

Peel hard boiler eggs and slice into circles.

Plate lettuce, top with tuna mix and egg slices. You can dress with balsamic or lemon juice for added flavor.  

*** grind more salt and pepper on top if salad if needed***

Dinner

Crock Pot Salsa Chicken

2 Frozen chicken breasts

2 cups salsa ( low sodium )

1 can black beans

1/2 avocado diced

1 cup chicken stock

Sliced black olives

Boil in a bag brown rice

Cayenne pepper to taste

Place chicken, broth, salsa and black beans in crockpot on high for 4-6 hrs.

Remove chicken, shred and put backing crock pot, add cayenne and turn heat to warm. 

Diced avocado into small cubes and slice black olives.

Take a medium size pot and add suggested water, bring to a boil and add bag of rice. Let boil about 10 min.

Remove rice and drain excess water.

Plate rice, add salsa chicken on top of rice and garnish with olives and avocado.

Advocare 24 Day Challenge Cleanse Phase Day 6

Breakfast

Chia Seed "Oatmeal"

8 tbsp white chia seeds

1 cup vanilla almond milk

2 tbsp ground cinnamon

1 smashed banana

Smash banana into a bowl or microwave safe container, add milk and mix.

Add remaining ingredients, mix until uniform in color.

Place in refrigerator over night and in the morning you can eat cold or warm in microwave. Top with chopped banana or fruit of your choice!

* Mix before eating

Lunch

Chicken Fajita Salad

2 Chicken skinless boneless breasts

1 avocado diced

2 bell peppers, any color

1/4 cup black olives

1 romaine heart chopped

1/2 cup red leaf lettuce

Micro greens

Radish sprouts

1/4 cup black beans

1/2 sweet onion diced

2 tbsp olive oil

1/2 tbsp minced garlic

1/2 tsp chili powder

2 tbsp chopped cilantro

Chili Dressing

4 tbsp rice vinegar

4 tbsp olive oil

1/2 tbsp chili paste

1 tsp chili powder

Wash lettuce and chopped, place in salad spinner to rinse. Add sprouts to lettuce mixture and set aside.

Wash peppers and slice length wise then chop up sweet onion.

Put 2 tbsp olive oil in pan and add peppers and onions, set heat to low.

Slice chicken in long, even strips then add to pan. Chop cilantro and add to pan along with minced garlic. Cook until chicken is no longer pink and pepper/onion mixture is soft.

While chicken is cooking diced up avocado, slice olives and rinse black beans. Set everything aside and begin your salad dressing.

For the chili dressing, take a dressing kraft or a small bowl and add all ingredients. Continue mixing until everything is well blended.

Once chicken is thoroughly cooked, plate lettuce mix and top with avocado, olives and black beans. Top with the chicken/pepper mixture and pour on desired amount of dressing!

Dinner

Sautéed Kale & Roasted Sweet Potatoes over quinoa with black beans 

4 medium-large sweet potatoes (yams)

1 bushel of kale

1 tbsp garlic

3 tbsp olive oil

1 tbsp coconut nectar

1/2 tsp parsley

1/2 tsp basil

1/2 tsp thyme

Wash and dice potatoes into small cubes then place in a dish with a cover. Add 1 tbsp of olive oil, parsley, basil,thyme and coconut nectar to potatoes. Cover and shake until potatoes are covered in seasoning.

Preheat oven to 475, spray baking sheet with olive oil spray and dump potatoes onto baking sheet.

Place in oven for 20-30 min, turning potatoes often to brown evenly.

For quinoa:

1 cup chicken stock

1/2 cup quinoa

1/2 cup black beans

In a pot add chicken stock and bring to a boil then add quinoa. Bring back to a boil then lower heat to a simmer and cover. Stir occasionally to prevent sticking about 12-15 min. Last 5 min add black beans and stir.

When you have about 10 min left on potatoes start kale.

Grab a sauté pan and add 2 tbsp olive oil and 1 tbsp garlic. Wash and chop kale, dry and ass to sauté pan. Mix all ingredients together so kale is coated with olive oil and garlic. Cover and heat on low for about 5 min.

Kale is done when it starts looking droopy.

Once quinoa is finished you can plate.

Next add kale and top with sweet potatoes.

This recipe may not look very filling but it's a lot heartier than you think!