Advocare Max Phase Day 8

Lunch

Strawberry Balsamic Chicken Salad

2 chicken breasts

3 tbsp balsamic vinegar

4 cups chopped romaine 

2 cups baby spinach

2 shredded carrots

1/2 red onion sliced

10 strawberries cut in half

1/2 cup alfalfa sprouts

Sea Salt and pepper to taste

In a medium sauté pan spray with olive oil an heat on medium low. Add chicken and sprinkle with sea salt and pepper. Brown each side and cook thoroughly, then add 1 tbsp balsamic vinegar.

Wash romaine and spinach, chop romaine and allow to dry. Add to a large bowl along with alfalfa sprouts.

Wash strawberries and slice in half then grab carrots, wash and shred with grater, add to salad.

Peel onion and cut in half, slice evenly then add to salad. 

Once chicken is cooked, slice into to strips. Place salad mix into plate or in bowl, top with chicken and drizzle remaining balsamic vinegar over salad.

Dinner

Garlic Zucchini & Shrimp

25-30 cooked shrimp

1 zucchini chopped

2 cups sautéed kale

1 cup quinoa

2 tbsp olive oil

2 cups vegetable stock

2 tbsp minced garlic

Put vegetable  stock in pan and bring to a boil, add quinoa turn heat to low,cover and simmer 12-15 min.

Wash kale and zucchini, chop up and set aside.

In a large sauté pan add 2 tbsp olive oil and garlic, warm then add chopped zucchini.

Zucchini takes about 7 min, when there is 3 min left add kale and shrimp.

Cover and allow to simmer on low for about 2-4 min.

Put quinoa in bowl or on plate and top with shrimp mixture.