Advocare 24 Day Challenge Cleanse Phase Day 3

Breakfast

Eggs over easy on top of tomato and spinach

2 eggs

1 vine tomato

1 cup spinach or steamable bag

Pepper

Granulated garlic

Steam spinach or place steamable bag in microwave and cook.

Next wash tomato and slice, put aside.

Spray pan with olive oil and crack two eggs gently in pan. Cook on low-med heat, add a splash of water if needed to reduce chance of over cooking. Add pepper to your liking or any other spice.

Place spinach on plate when done, sprinkle with garlic and pepper, add tomato slices and top with your over easy eggs!

Lunch

Sweet potato and cauliflower soup with salmon salad

Sweet potato cauliflower soup 

Recipe:

3 medium sized sweet potatoes

1 head of cauliflower or 1 frozen bag

1 sweet onion 

7 cups of water

2 cloves of garlic or 1 tsp of minced garlic

1 cup almond milk ( you can add more for a more liquid consistency)

1. Peel and cut sweet potatoes into 1 inch pieces.

2. Chopped onion up into small squares

3. Add water to pot and the chopped ingredients, bring to a boil.

4. Once sweet potatoes begin to soften add cauliflower.

5. Bring back to boil then cover and lower heat to a continuous simmer until potatoes and cauliflower are soft.

6. Drain water from pot.

7. Throw half the mixture in blender and 1/2 cup almond milk

8. Add remaining mixture and the rest of the almond milk.

9. Mix in blender until you have a good texture,more milk can be added until desired consistency is reached. I like a thicker soup so I stuck with the 1 cup of almond milk.

10. Add pepper to your liking and then pour into a bowl.

For the salmon I used leftover salmon from the night before. You can prepare your salmon anyway you see fit.

The salad consisted of:

Chopped romaine lettuce

1 vine tomato diced

1 carrot peeled

Balsamic vinegar

Wash and chop lettuce and put in salad spinner, spin until lettuce is dry.

Wash tomato and carrot, dice up tomato then take your peeler and peel the outer skin of carrot off. Take the peeked carrot and peel into slices.

Throw all the ingredients into a bowl and mix or toss into salad spinner.

Add balsamic vinegar and top with cooked salmon!

Dinner

Taco cups 

1 lb. ground chicken

1-2 hearts romaine lettuce 

Black olives

Organic salsa

Advocare taco seasoning

1/2 cup quinoa

Taco seasoning:

1 tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/4 tsp oregano

1/2 tsp paprika

1 tsp sea salt

1 tsp black pepper

Wash and cut off stems of romaine leaves, the leaves should not be cut leave them long.

Cook ground chicken until no longer pink, add quinoa and desired amount of taco seasoning. You might need to add some water to the mixture.

Dry romaine leaves then scoop taco mixture into romaine and top with 2-3 tsp of salsa. Top with olives and enjoy!