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!