Advocare Max Phase Day 2

Garlic & Ginger Chicken Lettuce Wraps

2 boneless skinless chicken breasts

1 Romaine heart

1/4 cup chopped pineapple

1/3 cup crushed cashews

1/2 diced cucumber

1 tbsp coconut nectar

1 tbsp minced garlic

1 tsp ground ginger

1 tbsp liquid aminos

Ground pepper

Crushed red pepper flakes to taste

Heat a medium sauté pan on medium and add or spray with olive oil.

Diced chicken into bite size pieces, add to pan and season with pepper. Cook chicken until no longer pink.

Wash cucumber and diced into small squares. Next chop pineapple and crush cashews.

Cut off stem of romaine heart and wash leaves. Do not chop romaine leaves keep them whole. Lay on paper towel and allow to dry.

Sauce:

In a small bowl add liquid aminos, minced garlic, coconut nectar and ginger. Mix all ingredients together until uniform in texture.

Place romaine leaf on plate add chicken, drizzle sauce over and top with cashews, cucumber, pineapple and red pepper flakes to taste.

Breakfast for Dinner

Sweet Potato Hash & Over Easy Eggs on  

Home made Ground Sausage

2 large sweet potatoes

2 tbsp olive oil

6 eggs

1 lb ground beef

1/2 tsp dry sage

1/2 tsp black pepper

1/4 tsp thyme

1/4 tsp rosemary

1/8 tsp marjoram

1/8 tsp nutmeg

Pinch of cayenne

Wash and grate sweet potatoes into shredds in a large bowl.

Preheat oven to 350.

Using a large sauté pan, add 2 tbsp olive oil and heat pan to med-low. Add potato shredds and some ground pepper. Continuously moving shredds around with a spatula so they don't stick to pan.

For crispy shredds you will need 4 tbsp olive oil, I like mine soft so I only used the 2 tbsp.

In a medium sized bowl, add ground beef and all your dry seasonings. Mix until seasoning and meat are combined.

In a separate pan, spray with olive oil

and add ground beef. Do not let the beef stick together use a metal spatula to break apart meat, it should be loose kind of like taco meat. When meat is fully cooked and no longer pink, set aside.

Once the shredds are starting to brown or soften turn heat to low, move shredds to perimeter of pan and add eggs to open middle space. Once you start to see white on egg, cover and place in oven.

Heat eggs for about 3-5 min, egg white shouldn't be runny.

Plate with desired amount of ground sausage then sweet potato shredds and top with eggs.