Advocare Max Phase Day 14

Lunch

General Tso Tofu

1 package of extra firm tofu

2 tbsp sesame oil

2 tbsp corn starch

2 tbsp liquid aminos

Sauce

1 tbsp sesame oil

1/4 liquid aminos

2 tbsp rice wine vinegar

1 tbsp cornstarch

1-2 tbsp ground ginger or fresh grated

2 tbsp garlic powder

3 tbsp coconut nectar

1 tbsp honey

2 tbsp siracha sauce

Preheat oven to 400.

Cut tofu into cubes and place in a large tupperware dish, add sesame oil, corn starch and liquid aminos. The best way to do this is to mix everything in a separate bowl then pour over tofu. Marinate for at least 30 min.

Meanwhile, mix all ingredients for sauce together in a small bowl and set aside.

After tofu is marinated, grab a large cookie sheet spray with olive oil and lay tofu across making sure they're not touching. Bake for 12 min turn over and bake additional 8-10 min. Tofu should be firm not hard or squishy when done.

Heat sauce in a small sauce pan on low, just to warm. 

As sides you can use quinoa, brown rice or even barley with broccoli or sautéed kale.

Once tofu is to your liking, plate on top of your sides and pour over sauce.  Or you can coat tofu in the sauce only in a separate bowl then plate over sides., which ever you prefer!

Dinner

BBQ Chicken Flatbread Pizza

2 tbsp olive oil

3 chicken breasts

2 P28 Flatbreads

2 cups skim shredded mozzarella

4 cups baby leaf spinach

Patti La Belle BBQ Sauce

In a large sauté pan add olive oil, warm pan and add chicken.

Cook until no longer pink, drain if necessary then chop into small chunks.

Add chicken back to pan and pour about 1/4 cup BBQ sauce over chicken until all chicken is coated. Cover and set aside to keep warm.

Preheat oven to 400.

Place flatbread on two medium or one large cookie sheet. Pour about 2 tbsp of BBQ sauce on flatbread. 

Next layer spinach, then mozzarella and top with chicken.

Bake in oven for 10 min then enjoy!

Advocare Max Phase Day 13

Lunch

Lemon Pepper Tilapia Salad

2 tilapia filets

2 tbsp McCormick Lemon & Pepper Seasoning

1 tbsp olive oil

2 cups baby kale

2 cups chopped romaine

2 hard boiled eggs

1/2 cup quinoa

1 diced avocado

1 can of garbanzo beans

1 tbsp balsamic vinegar or your choice

In a 2 qt. sauce pan fill 3/4 way with water and bring to a boil. Once boiling add eggs and cover, shut off burner. Set timer for 17 min.

In a medium sauce pan add 1 cup water, bring to boil then add 1/2 cup quinoa. Cover and simmer for 12-14 min.

Line a baking sheet with foil, lay tilapia on sheet. Brush on olive oil then sprinkle on lemon pepper seasoning. Broil on low for 12 min then on high for another 5 min.

Fish should flake and be white when thoroughly cooked.

Wash romaine and baby kale, lay on paper towel to dry or spin in salad spinner.

Chop avocado and set aside.

Plate lettuce mix or put in bowl, add tilapia and the rest of your toppings!!!

Dinner

Honey Mustard Sliders

1 rotisserie chicken or 2 cooked chicken breasts

1/2 cup mustard

1/4 cup olive oil

2 tbsp coconut nectar

1 tbsp honey

1 tsp lemon juice

1 tsp garlic powder

1/4 tsp black pepper

Sides

1 mango

1 head of cauliflower

2 tsp cayenne pepper

1 tbsp olive oil

Whole wheat or whole grain slider rolls

Preheat oven to 350.

Mix all ingredients for honey mustard sauce in a small bowl. 

Wash and cut florets off cauliflower.

Put florets in a large tupperware bowl, add olive oil and cayenne pepper. Cover bowl and shake until evenly coated.

Foil a cookie sheet and spread out cauliflower florets. Bake for 30-45 min.

Shred chicken, put in a 2 qt. sauce pan, pour honey mustard over shredded chicken. Heat on low until everything is warm.

Wash mango and diced into even squares.

Once cauliflower is cooked to desired texture, plate everything and enjoy!