Advocare Max Phase Day 6

Lunch

Avocado Chicken Salad Wrap

2 chicken breasts

1 avocado

McCormick Lemon and Pepper Seasoning 2 tsp lemon juice

1 P28 wrap

1/2 red onion 

Spinach & Edamame Salad

2 cups baby spinach leaves

1 carrot

1 bag steam fresh shelled edamame

1-2 tbsp balsamic vinegar 

In a medium sauté pan spray olive oil spray and add chicken breasts. Cook until no longer pink then lay on a cutting board, allow to cool about 5 min.

Once cooled shred chicken and put in a medium sized bowl.

Peel and cut avocado into small squares then add to shredded chicken. Mix well until there aren't anymore chunks of avocado, should be creamy. Add lemon pepper seasoning and lemon juice.

Dice onion into small squares and add to bowl.

Lay the P28 wrap on a plate and add chicken salad then roll up. You can cut in half to make it easier to eat or save half for later or another day.

Wash baby spinach and carrot. Place spinach in large bowl then shred or cut carrot into sticks.

Cook edamame in microwave, open bag and then set aside to cool.

Add carrot sticks and edamame to spinach, toss together and add balsamic vinegar.

Dinner

Spicy Shrimp

25- 30 cooked shrimp

4 cups steamed spinach or 1 bag steamable spinach

1/2 cup cooked quinoa

2 small bell peppers chopped

1/4 cup shelled edamame

1/2 tbsp cayenne

1 tsp red pepper flakes

1 tbsp minced garlic

1 tsp ground black pepper

1 tsp liquid aminos

1 tbsp olive oil

If your quinoa isn't pre cooked boil 2 cups water or vegetarian stock and add 1/2 cup quinoa. Cover then simmer for approximately 12-15 min on low.

Wash peppers and chop into small squares.

Next begin to steak your spinach or put bagged spinach in microwave.

In a large sauté pan add olive oil and garlic turn heat to med-low,once oil is warmed up add shrimp,cayenne pepper, red pepper flakes,chopped peppers and shelled edamame.

When shrimp is pink in color, turn off burner and cover.

Plate quinoa add spinach and top with shrimp mixture. Drizzle liquid aminos on top and enjoy!