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!