Advocare 24 Day Challenge Cleanse Phase Day 4

Breakfast

Overnight steel cut oats topped with mixed berries 

1 cup steel-cut oats
1 cup vanilla almond milk
2 tablespoons ground flax
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon nutmeg

Optional toppings–shredded coconut, pecans, almonds, toasted hazelnuts, fruit...
Combine all ingredients in Tupperware, mix together, cover and refrigerate over night.

In the morning you can eat cold or warm, add your toppings and enjoy!

Lunch

Steak and edamame salad

1 cup baby leaf spinach

1 cup kale

1/4 cup sliced sweet onion

1/4 cup mix of black and kalamata olives

Top round sirloin or tenderloin

Balsamic vinegar

1tbsp Granulated or minced garlic

1 tsp onion powder

Black pepper

Edamame

Wash spinach leaves and kale, put in salad spinner and spin until dry. Set aside for later.

Spray pan with olive oil and cut uncooked steak into strips, add to pan.

Next add about 1 tbsp balsamic vinegar, the garlic, onion powder and black pepper. Cook steak until well done or to your preference.

Slice onion also and set aside.

Plate spinach/kale mix onto plate, add olives, sliced onion and edamame. Top with steak, sprinkle balsamic vinegar and chow down!

Dinner

Lentil stew 

1 cup dried green, brown, or French lentils
2 cups water 
1 cup diced tomatoes
1 cup baby spinach
Chopped up steak
2 tbsp McCormick Perfect Pinch salt free garlic & herb

Any amount of lentils can be cooked in this manner. Just maintain the 2:1 ratio of water to lentils described below.

1. Wash Lentils: Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.

2. Combine Lentils and Water: Transfer the rinsed lentils to a saucepan and pour in the water. Add any seasonings being used, reserving the salt.

4. Cook the Lentils: Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubble and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.

* The last 5 minutes add the tomatoes and spinach.

Scoop stew into bowl and top with steak!