Advocare Max Phase Day 7

Lunch

Chicken Sliders with Avocado Mayo

For burgers:

1 lb ground chicken

1 egg

1 tbsp onion powder

Ground pepper & salt to taste 

1/2 tbsp lemon juice

1/8 cup liquid aminos

4-6 romaine leaves cut in half

In a large bowl mix all ingredients together then form into slider patties.

In a large sauté pan spray with olive oil and add patties. Brown both sides and cook until internal temp is at least 170 degrees.

Wash romaine leaves and cut in half, lay on paper towel to dry.

For avocado mayo:

1 avocado

1 tbsp white vinegar

Granulated garlic 

Onion powder

Sea Salt

Ground pepper

2 tsp lemon juice

Mash avocado in a medium sized bowl and add remaining ingredients to taste.

Plate romaine leaves (I added some alfalfa sprouts) add burger too with avocado mayo and top with other half of romaine leaf.

*** As a side I had quinoa and corn. You can also add tomatoes, olives etc as toppings to your burger ***

Dinner

Peppered Steak with Roasted Brussel Sprouts

2 sirloin steaks

2 tbsp liquid aminos

1 tbsp ground pepper

Sea salt to taste

2 large bell peppers

1 bag of fresh Brussel sprouts

1 tbsp olive oil

Sea salt and pepper to taste

1 cup baby spinach leaves

Wash and cut off stems of brussel sprouts, place in a large tupperware container. Add olive oil and shake salt and pepper over top of sprouts. Cover container and shake until sprouts are covered in mix.

Line a cookie sheet with foil and preheat oven to 425.

Spill brussel sprouts on cookie sheet and bake 15 min, turn over and bake additional 15 min.

For steak:

In a medium sauté spray pan with olive oil spray and heat on med-low.

Cut steak into strips or small chunks, add to pan. 

Wash and cut peppers into strips, add to pan along with liquid aminos and pepper.

Once steak reaches your desired temp, remove from heat and cover.

Grab a plate and add 1/2 cup baby spinach leaves and top with peppers and steak. Add brussel sprouts and enjoy!