Advocare 24 Day Challenge Cleanse Phase Day 5

Breakfast

Egg & Veggie Casserole 

8 eggs

1 diced tomato 

1/4 cup chopped spinach

1/4 cup chopped kale

Radish sprouts

Micro greens 

1 tbsp granulated or minced garlic

2 tsp black pepper

1-2 tsp cilantro chopped

Crack eggs into bowl, scramble with a fork until well mixed. Add tomato, kale, spinach, black pepper and mix until thoroughly blended.

Add garlic and mix in cilantro. Then top with sprouts.

Mixture can be baked right away or you can put in casserole dish, cover and refrigerate over night.

( If you refrigerate over night add more garlic to the top before baking)

Bake at 350 for 25-30 min.

Lunch

Caribbean Chicken over quinoa

2 boneless skinless chicken breasts

1 tbsp McCormick Caribbean Jerk Seasoning

2 tbsp orange juice

1/2 cup diced pineapple

For quinoa:

1 cup quinoa

2 cups chicken stock or vegetable stock

1/4 spinach/kale leaves

Place stock in pot and bring to a boil then add quinoa. Bring back to a boil, cover and lower heat to a simmer for about 12-15 min. Stir occasionally to prevent sticking to pot.

Last 5 min add spinach/kale leaves and stir until submerged.

While quinoa is cooking spray a pan with olive oil and slice chicken in strips then place in pan. Mix seasoning and orange juice together then pour over chicken. Cook until no longer pink approx 170 degrees.

Dice pineapple while quinoa and chicken are cooking.

Scoop quinoa onto plate add chicken, top with pineapple and garnish plate with kale!

Dinner

Stir fry with ground chicken

1 head of broccoli

2 Bell peppers

1 package of edamame

1 lb ground chicken

1/4 chopped pineapple

1.5 cups chicken stock

1 tbsp minced garlic

1 tbsp granulated garlic

1 tbsp parsley

1 tbsp basil

1 tsp salt

2 tsp black pepper

1 tbsp olive oil

Diced water chestnuts 

Wash broccoli and peppers then chop off stems of broccoli and slice peppers into long pieces.

Add peppers and minced garlic to pan sprayed with olive oil. Cook until peppers are slightly soft.

In a large pan, add chicken stock, broccoli, edamame, water chestnuts and peppers. Cover and allow to simmer.

Take the pan from peppers and add olive oil to pan and ground chicken. Toss in granulated garlic, basil and parsley. Cook until no longer pink then add to broccoli mixture.

Add salt and pepper to the stir fry allow to simmer about 5 min. 

Next drain stock into a measuring cup and add corn starch and stir up fast and fine, no lumps. Once well mixed add back to stir fry, mix well with spoon turn heat to low and allow sauce to thicken.

While sauce is thickening diced pineapple very small and add to pan.

Once sauce is to your desired thickness, enjoy!