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.