Advocare Max Phase Day 11

Lunch

Chicken & Kale Soup

2 chicken Breasts

32 oz. chicken stock

1 bushel kale

1 carrot

1 onion

1 tomato

1 tbsp minced garlic

1 tbsp olive oil

2 tbsp garlic powder or granulated garlic

2 tbsp ground black pepper

1-2 tbsp sea salt

In a 4 qt. sauce pan add 3/4 way with water, boil then add chicken breasts. Boil for 20-25 min.

Meanwhile wash tomato,carrot and kale.

Shred carrot with grater and diced up tomato, set aside and then grab onion and chop evenly. Chop kale up into small pieces or rip apart with fingers.

In a medium sauté pan add olive oil and set to med-low. Once oil is warm add minced garlic and onion. Allow onion to cook until turning translucent then add shredded carrot and kale. Lower flame to low and cover, cook until kale softens.

Once chicken is cooked, drain and put chicken on cutting board to shred.

Using same pot, rinse then add chicken stock and remaining ingredients. 

Shred chicken then put back in pot, allow to simmer, taste and add additional sea salt and/or pepper to taste.

Dinner

Gluten free Tapioca Crust Pizza

1/2 cup olive oil

1/2 cup water

1/2 tsp sea salt

1.5 cups tapioca flour

1 tsp diced garlic

1 egg

1 tbsp Italian seasoning

Preheat oven to 350. 

In a small pot add olive oil, water, sea salt and garlic then bring to a boil.

Remove from heat and add tapioca flour and mix. 

Allow to sit for 8 min then mix in egg and Italian seasoning.

On a pizza pan or baking sheet ( use parchment paper or you can spray with olive oil lightly) form your pizza crust and bake for 25 min.

The thinner the crust the more crispy it will be.

When crust is done you can add your toppings. Bake an additional 10-15 min.

*** I turned my oven up to 425 and found to get a crispier crust.  Just be careful not to burn crust***