Advocare 24 Day Challenge Cleanse PhaseDay 10

Breakfast

Pumpkin pie Overnight Steel-cut Oats

2 cups steel cut oats

4 cups vanilla almond milk

2 tbsp chia seeds

1 tbsp pumpkin spice

1 tsp all spice

1 can pumpkin purée

Add all ingredients except pumpkin purée to a large tupperware container, mix very,very well. Cover and place in refrigerator over night, it needs to sit for at least 8 hours.

In the morning, pour oats into a large pot add pumpkin purée and stir together until  well blended. Heat on low, constantly stirring. Warm oats to desired temperature, pour into bowls and enjoy!

*** This recipe makes a good amount of oats, enough that you can save some for later during the week or maybe even freeze.***

Advocare 24 Day Challenge Cleanse Phase Day 9

Breakfast

Egg White Omelet

1 cup egg whites

1 diced tomato

1/2 cup chopped baby spinach

1/4 cup sprouts

1 tbsp no salt mrs dash seasoning

Spray pan with olive oil and heat on low.

Mix all ingredients together then pour into  pan. 

Omelet is done when you no longer see runny egg.

Add some fruit to the side and enjoy!

Lunch

Kale & Bean Salad with Pork

1 pork tenderloin

4 cups chopped kale

1 can garbanzo beans ( or beans of your choice)

1 shredded carrot

4 tbsp minced garlic

1/2 cup olive oil

McCormick perfect pinch salt free garlic and herb

Wash kale and carrot stick, chop kale up into small shreds and use a grater to shred the carrot.

Grab a colander and pour garbanzos in and rinse. Add to kale and carrot mixture when finished.

Add 1/4 cup olive oil mixed with 2 tbsp minced garlic to sauté pan and heat to medium.

Slice pork tenderloin width wise so you get small medallions. Place in hot pan, browning evenly on both sides. Add pepper and garlic and herb spice to taste.Turn heat to med- low and cook until desired temp.

Slice medallions length wise when finished cooking.

Add 2 tbsp minced garlic to  remaining 1/4 cup of olive oil,add garlic and herb seasoning then stir together until well mixed. Pour over kale mix and blend with tongs until mix is covered.

Plate kale mixture and top with pork tenderloin.

Dinner

Sesame Spaghetti Squash

1 med-large spaghetti squash

2 tbsp sesame oil

2 tbsp liquid aminos

1 tbsp white vinegar or rice wine vinegar

1 tsp garlic powder

1 tsp ground ginger

2 tbsp sesame seeds

3 diced green onions

1 head of broccoli

Handful of chopped fresh cilantro

1 tsp chili paste ( optional )

Preheat oven to 375.

Cut squash in half, scoop out seeds and place face down on cookie sheet. Cook in oven for about 40-60 min. Once you can pull a fork out with ease, it's done.

Let cool for about 10 min. Then scrap spaghetti into a large bowl.

Wash and cut the broccoli into small stems. Place in steamer for about 5-7 min. Once broccoli is firm but soft, unless you like it more mushy then steam a little longer.

For the sesame sauce:

Combine all your ingredients together in a  

medium sized bowl. Mix until everything is well blended and uniform.

*** I doubled the amount of sesame oil and liquid aminos to make the sauce more liquid. Otherwise it is a thicker sauce.***

Pour sauce over spaghetti, drain and add broccoli and mix in until spaghetti is coated.

*** I put everything in a large tupperware and shook it all up.***

Garnish with some cilantro and enjoy!

Advocare 24 Day Challenge Cleanse Phase Day 8

Breakfast

Poached Eggs Avocado

2 eggs

1/2 avocado

1 vine tomato or plum Roma

Salt & pepper to taste

Sprouts

Baby spinach leaves

To poach eggs, fill a large sauté pan half way with water and bring to a boil.

Using two small, round corning dishes or  any heat safe cookware spray with olive oil.

Crack eggs inside and add salt and pepper to season, sprouts and spinach or your topping of choice.

Eggs are done when they are no longer jiggly and white. About 3-5 min depending on temperature of heat in pan.

While eggs are cooking peel the skin off avocado and slice length wise. Wash tomato and slice the same way.

Plate tomatoes and avocado, add sprouts if you like and then place cooked eggs on top.

Lunch 

Asian Beef Salad

2 small sweet potatoes

1-2 sirloins depending on size and amount of meat you need

2 tbsp liquid aminos

1/2 tsp sesame oil

1 carrot peeled

1 cup shelled edamame

1/2 red onion

8 cups baby spinach

1 tbsp olive oil

Ground pepper

1 tbsp minced garlic

Preheat oven to 475, wash and diced up sweet potatoes in small cubes. 

In a large ziplock bag add olive oil, pepper and minced garlic. Put sweet potatoes in bag, close and shake until all potatoes are covered.

Foil a cookie sheet and spray with olive oil spray, add potatoes and put in oven for about 25-30, rotating often.

*** allow potatoes to cool about 5 min before plating***

Next take your meat and slice into thin strips.

Take another large ziplock bag, add sesame oil and liquid aminos then add steak, close and shake until well covered.

Grab a frying pan and pour steak into pan, heat on med-low until cooked to your likeness. Grind pepper over steak for added flavor.

Cook edamame and slice red onion while meat and potatoes cook.

Plate baby spinach and begin to add your other ingredients as they finish cooking.

Top with onions and edamame, drizzle some balsamic vinegar ( or your dressing of choice) and enjoy!!!

Dinner

Chicken & Steak Shish Kabobs

1 chicken breast

1 sirloin steak

1 bell pepper

1/2 red onion

1 zucchini

Grape tomatoes

Dry organic Italian dressing marinade 

Wash pepper, zucchini and tomatoes. Then chop into cubes ( except tomatoes leave them whole) and set aside in large bowl.

Chop onion up into large pieces and add to bowl.

Cut up steak and chicken into medium sized cubes, toss info bowl of veggies.

Prepare Italian marinade as directed then pour over your meat and veg mix. Put cover on bowl and shake until everything is well covered in marinade.

You can allow the mix to marinade an hour or you can cook right away.

Take your Shish kabob mixture and arrange on skewers.

Lay across a large cooking sheet.

Put in oven on low broil for about 10 min then rotate cookie sheet and turn broiler to high for about 5 min, rotate again and cook additional 5 min.

*** every oven is different so keep watch while you cook your kabobs***

For a side, brown rice and fresh chopped pineapple!

Advocare 24 Day Challenge Cleanse Phase Day 7

Breakfast

Berry Bake

4 cups water

1 cup barley

3 cups fruit

4 eggs

1.5 cups vanilla almond milk

1 tbsp cinnamon

Using a medium sized pot pour 4 cups water and bring to a boil. Then add barley and turn down heat to low, cover and simmer for about 45 min. 

*** I made the barley the night before to save on time ***

Preheat oven to 375.

Spray a casserole dish with olive oil spray and set aside.

Using a large mixing bowl, add almond milk, egg and cinnamon. Mix until uniform in color then add berries.

Once barley is finished allow to cool then fold in with berry mix and pour into casserole dish.

If you made barley night before you can skip the cooking part and fold in with berries immediately.

Place casserole dish in preheated oven for about 25-30 min depending on your oven. 

Lunch

Tuna Avocado Salad

2 cans albacore tuna

1.5 avocado

1 cup red leaf lettuce

1 cup baby spinach

1 diced tomato

2 green onions

2 hard boiled eggs

1 tbsp lemon juice

Salt 

Pepper

Wash lettuce and baby spinach, place in salad spinner, spin and set aside.

In a small pot add water until almost full, bring water to boil and add eggs. Cover and shut off flame. Let sit in water for 17 min. After time us up transfer to a bowl of cold water and allow to cool.

Diced tomato and avocado and place in large bowl. Next slice green onions into little circles then add to tomato/avocado mix. Mash ingredients together until well mixed. Add lemon and pepper, salt if necessary.

Open cans of tuna and place into a colander. Squish it over sink so that excess water drops out and tuna looks shredded.

Add tuna to tomato/avocado combo and mix until well blended.

Peel hard boiler eggs and slice into circles.

Plate lettuce, top with tuna mix and egg slices. You can dress with balsamic or lemon juice for added flavor.  

*** grind more salt and pepper on top if salad if needed***

Dinner

Crock Pot Salsa Chicken

2 Frozen chicken breasts

2 cups salsa ( low sodium )

1 can black beans

1/2 avocado diced

1 cup chicken stock

Sliced black olives

Boil in a bag brown rice

Cayenne pepper to taste

Place chicken, broth, salsa and black beans in crockpot on high for 4-6 hrs.

Remove chicken, shred and put backing crock pot, add cayenne and turn heat to warm. 

Diced avocado into small cubes and slice black olives.

Take a medium size pot and add suggested water, bring to a boil and add bag of rice. Let boil about 10 min.

Remove rice and drain excess water.

Plate rice, add salsa chicken on top of rice and garnish with olives and avocado.

Advocare 24 Day Challenge Cleanse Phase Day 6

Breakfast

Chia Seed "Oatmeal"

8 tbsp white chia seeds

1 cup vanilla almond milk

2 tbsp ground cinnamon

1 smashed banana

Smash banana into a bowl or microwave safe container, add milk and mix.

Add remaining ingredients, mix until uniform in color.

Place in refrigerator over night and in the morning you can eat cold or warm in microwave. Top with chopped banana or fruit of your choice!

* Mix before eating

Lunch

Chicken Fajita Salad

2 Chicken skinless boneless breasts

1 avocado diced

2 bell peppers, any color

1/4 cup black olives

1 romaine heart chopped

1/2 cup red leaf lettuce

Micro greens

Radish sprouts

1/4 cup black beans

1/2 sweet onion diced

2 tbsp olive oil

1/2 tbsp minced garlic

1/2 tsp chili powder

2 tbsp chopped cilantro

Chili Dressing

4 tbsp rice vinegar

4 tbsp olive oil

1/2 tbsp chili paste

1 tsp chili powder

Wash lettuce and chopped, place in salad spinner to rinse. Add sprouts to lettuce mixture and set aside.

Wash peppers and slice length wise then chop up sweet onion.

Put 2 tbsp olive oil in pan and add peppers and onions, set heat to low.

Slice chicken in long, even strips then add to pan. Chop cilantro and add to pan along with minced garlic. Cook until chicken is no longer pink and pepper/onion mixture is soft.

While chicken is cooking diced up avocado, slice olives and rinse black beans. Set everything aside and begin your salad dressing.

For the chili dressing, take a dressing kraft or a small bowl and add all ingredients. Continue mixing until everything is well blended.

Once chicken is thoroughly cooked, plate lettuce mix and top with avocado, olives and black beans. Top with the chicken/pepper mixture and pour on desired amount of dressing!

Dinner

Sautéed Kale & Roasted Sweet Potatoes over quinoa with black beans 

4 medium-large sweet potatoes (yams)

1 bushel of kale

1 tbsp garlic

3 tbsp olive oil

1 tbsp coconut nectar

1/2 tsp parsley

1/2 tsp basil

1/2 tsp thyme

Wash and dice potatoes into small cubes then place in a dish with a cover. Add 1 tbsp of olive oil, parsley, basil,thyme and coconut nectar to potatoes. Cover and shake until potatoes are covered in seasoning.

Preheat oven to 475, spray baking sheet with olive oil spray and dump potatoes onto baking sheet.

Place in oven for 20-30 min, turning potatoes often to brown evenly.

For quinoa:

1 cup chicken stock

1/2 cup quinoa

1/2 cup black beans

In a pot add chicken stock and bring to a boil then add quinoa. Bring back to a boil then lower heat to a simmer and cover. Stir occasionally to prevent sticking about 12-15 min. Last 5 min add black beans and stir.

When you have about 10 min left on potatoes start kale.

Grab a sauté pan and add 2 tbsp olive oil and 1 tbsp garlic. Wash and chop kale, dry and ass to sauté pan. Mix all ingredients together so kale is coated with olive oil and garlic. Cover and heat on low for about 5 min.

Kale is done when it starts looking droopy.

Once quinoa is finished you can plate.

Next add kale and top with sweet potatoes.

This recipe may not look very filling but it's a lot heartier than you think!

Advocare 24 Day Challenge Cleanse Phase Day 5

Breakfast

Egg & Veggie Casserole 

8 eggs

1 diced tomato 

1/4 cup chopped spinach

1/4 cup chopped kale

Radish sprouts

Micro greens 

1 tbsp granulated or minced garlic

2 tsp black pepper

1-2 tsp cilantro chopped

Crack eggs into bowl, scramble with a fork until well mixed. Add tomato, kale, spinach, black pepper and mix until thoroughly blended.

Add garlic and mix in cilantro. Then top with sprouts.

Mixture can be baked right away or you can put in casserole dish, cover and refrigerate over night.

( If you refrigerate over night add more garlic to the top before baking)

Bake at 350 for 25-30 min.

Lunch

Caribbean Chicken over quinoa

2 boneless skinless chicken breasts

1 tbsp McCormick Caribbean Jerk Seasoning

2 tbsp orange juice

1/2 cup diced pineapple

For quinoa:

1 cup quinoa

2 cups chicken stock or vegetable stock

1/4 spinach/kale leaves

Place stock in pot and bring to a boil then add quinoa. Bring back to a boil, cover and lower heat to a simmer for about 12-15 min. Stir occasionally to prevent sticking to pot.

Last 5 min add spinach/kale leaves and stir until submerged.

While quinoa is cooking spray a pan with olive oil and slice chicken in strips then place in pan. Mix seasoning and orange juice together then pour over chicken. Cook until no longer pink approx 170 degrees.

Dice pineapple while quinoa and chicken are cooking.

Scoop quinoa onto plate add chicken, top with pineapple and garnish plate with kale!

Dinner

Stir fry with ground chicken

1 head of broccoli

2 Bell peppers

1 package of edamame

1 lb ground chicken

1/4 chopped pineapple

1.5 cups chicken stock

1 tbsp minced garlic

1 tbsp granulated garlic

1 tbsp parsley

1 tbsp basil

1 tsp salt

2 tsp black pepper

1 tbsp olive oil

Diced water chestnuts 

Wash broccoli and peppers then chop off stems of broccoli and slice peppers into long pieces.

Add peppers and minced garlic to pan sprayed with olive oil. Cook until peppers are slightly soft.

In a large pan, add chicken stock, broccoli, edamame, water chestnuts and peppers. Cover and allow to simmer.

Take the pan from peppers and add olive oil to pan and ground chicken. Toss in granulated garlic, basil and parsley. Cook until no longer pink then add to broccoli mixture.

Add salt and pepper to the stir fry allow to simmer about 5 min. 

Next drain stock into a measuring cup and add corn starch and stir up fast and fine, no lumps. Once well mixed add back to stir fry, mix well with spoon turn heat to low and allow sauce to thicken.

While sauce is thickening diced pineapple very small and add to pan.

Once sauce is to your desired thickness, enjoy!

Advocare 24 Day Challenge Cleanse Phase Day 4

Breakfast

Overnight steel cut oats topped with mixed berries 

1 cup steel-cut oats
1 cup vanilla almond milk
2 tablespoons ground flax
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon nutmeg

Optional toppings–shredded coconut, pecans, almonds, toasted hazelnuts, fruit...
Combine all ingredients in Tupperware, mix together, cover and refrigerate over night.

In the morning you can eat cold or warm, add your toppings and enjoy!

Lunch

Steak and edamame salad

1 cup baby leaf spinach

1 cup kale

1/4 cup sliced sweet onion

1/4 cup mix of black and kalamata olives

Top round sirloin or tenderloin

Balsamic vinegar

1tbsp Granulated or minced garlic

1 tsp onion powder

Black pepper

Edamame

Wash spinach leaves and kale, put in salad spinner and spin until dry. Set aside for later.

Spray pan with olive oil and cut uncooked steak into strips, add to pan.

Next add about 1 tbsp balsamic vinegar, the garlic, onion powder and black pepper. Cook steak until well done or to your preference.

Slice onion also and set aside.

Plate spinach/kale mix onto plate, add olives, sliced onion and edamame. Top with steak, sprinkle balsamic vinegar and chow down!

Dinner

Lentil stew 

1 cup dried green, brown, or French lentils
2 cups water 
1 cup diced tomatoes
1 cup baby spinach
Chopped up steak
2 tbsp McCormick Perfect Pinch salt free garlic & herb

Any amount of lentils can be cooked in this manner. Just maintain the 2:1 ratio of water to lentils described below.

1. Wash Lentils: Measure the lentils into a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water.

2. Combine Lentils and Water: Transfer the rinsed lentils to a saucepan and pour in the water. Add any seasonings being used, reserving the salt.

4. Cook the Lentils: Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubble and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.

* The last 5 minutes add the tomatoes and spinach.

Scoop stew into bowl and top with steak!

Advocare 24 Day Challenge Cleanse Phase Day 3

Breakfast

Eggs over easy on top of tomato and spinach

2 eggs

1 vine tomato

1 cup spinach or steamable bag

Pepper

Granulated garlic

Steam spinach or place steamable bag in microwave and cook.

Next wash tomato and slice, put aside.

Spray pan with olive oil and crack two eggs gently in pan. Cook on low-med heat, add a splash of water if needed to reduce chance of over cooking. Add pepper to your liking or any other spice.

Place spinach on plate when done, sprinkle with garlic and pepper, add tomato slices and top with your over easy eggs!

Lunch

Sweet potato and cauliflower soup with salmon salad

Sweet potato cauliflower soup 

Recipe:

3 medium sized sweet potatoes

1 head of cauliflower or 1 frozen bag

1 sweet onion 

7 cups of water

2 cloves of garlic or 1 tsp of minced garlic

1 cup almond milk ( you can add more for a more liquid consistency)

1. Peel and cut sweet potatoes into 1 inch pieces.

2. Chopped onion up into small squares

3. Add water to pot and the chopped ingredients, bring to a boil.

4. Once sweet potatoes begin to soften add cauliflower.

5. Bring back to boil then cover and lower heat to a continuous simmer until potatoes and cauliflower are soft.

6. Drain water from pot.

7. Throw half the mixture in blender and 1/2 cup almond milk

8. Add remaining mixture and the rest of the almond milk.

9. Mix in blender until you have a good texture,more milk can be added until desired consistency is reached. I like a thicker soup so I stuck with the 1 cup of almond milk.

10. Add pepper to your liking and then pour into a bowl.

For the salmon I used leftover salmon from the night before. You can prepare your salmon anyway you see fit.

The salad consisted of:

Chopped romaine lettuce

1 vine tomato diced

1 carrot peeled

Balsamic vinegar

Wash and chop lettuce and put in salad spinner, spin until lettuce is dry.

Wash tomato and carrot, dice up tomato then take your peeler and peel the outer skin of carrot off. Take the peeked carrot and peel into slices.

Throw all the ingredients into a bowl and mix or toss into salad spinner.

Add balsamic vinegar and top with cooked salmon!

Dinner

Taco cups 

1 lb. ground chicken

1-2 hearts romaine lettuce 

Black olives

Organic salsa

Advocare taco seasoning

1/2 cup quinoa

Taco seasoning:

1 tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/4 tsp oregano

1/2 tsp paprika

1 tsp sea salt

1 tsp black pepper

Wash and cut off stems of romaine leaves, the leaves should not be cut leave them long.

Cook ground chicken until no longer pink, add quinoa and desired amount of taco seasoning. You might need to add some water to the mixture.

Dry romaine leaves then scoop taco mixture into romaine and top with 2-3 tsp of salsa. Top with olives and enjoy!

Advocare 24 Day Challenge Cleanse Phase Day 2

Breakfast

Steel cut oats with cinnamon,apples and pears

1 cup steel cut oats 

4 cups water

2 apples diced

2 pears diced

2 tbsp. cinnamon

2-3 Tbsp. chopped pecans

1 tsp. vanilla

A pinch of allspice or nutmeg

Pre-cook oats the night before. Bring water to a boil then add oats, cover and refrigerator.

In the morning peel apples and dice them along with dicing pears. Toss them into pot of oats, add spices and vanilla, bring to a boil and simmer 9-12 min depending on how thick you like your oatmeal.

Top with pecans and enjoy!

Lunch

Diced chicken and cucumber salad

1 chicken breast

16 oz. black olives

2 cucumbers

15 grape tomatoes

2 tbsp basil

1 tbsp granulated garlic

1 tbsp olive oil

2 tbsp balsamic vinegar

Wash then slice cucumbers and tomatoes in quarters so they look like little triangles. Cut black olives in thirds and mix all in a big bowl. Next add basil, garlic, olive oil and balsamic vinegar to cucumber mixture. Pour black beans into a strainer and wash before adding to mixture. 

Spray frying pan with olive oil spray, take chicken and cut into cubes before cooking. Sprinkle some basil and garlic onto chicken as it simmers.

While chicken cooks cover your bowl and shake up or stir cucumber mixture. I just used tupperware and shook if until well mixed.

Place mixture in bowls and add chicken on top after is thoroughly cooked.

Dinner

Sesame salmon

2 tbsp olive oil

1 tbsp aminos ( substitute for soy sauce)

1/2 tsp siracha sauce

1/2- 1 cup of sesame seeds

Take a baking sheet and line it with foil, take salmon or salmon steaks and place on foil skin side down. Mix all ingredients except sesame seeds in a small bowl. Brush sauce mixture onto salmon, sprinkle or pat sesame seeds onto salmon and bake at 450 for 10-25 min give or take depending on your oven and size of salmon. Once the salmon flakes it's done.

I added a side of quinoa that was boiled in chicken stock

plus some steamed spinach!

Advocare 24 Day Challenge Cleanse Phase Day 1

Day 1 

My husband and I have decided to make a change and start our Advocare journey!!!

Breakfast was an avocado egg scramble with McCormick Salt free original seasoning and a side of cantaloupe.

Delicious!!! Definitely tastes better than it looks lol.

 

Breakfast

Avocado Egg Scramble

6 Eggs

1 Avocado

Dash of Seasoning

Directions:

Crack eggs into bowl then cut avocado into small cubes, mix it with eggs. I used a blender to mix the ingredients, throw in some seasoning and voila!

Spray pan with olive oil cooking spray and pour in egg mixture. Cook until light and fluffy.

Lunch 

Mediterranean Chicken Salad

2 Chicken Breasts

1 Large Green Bell Pepper

Garbanzo Beans 

2 Hard Boiled Eggs

1 Tomato

Baby Spinach

Romaine Lettuce

Balsamic Vinegar

1 tsp Montreal Chicken Seasoning or Seasoning of your own liking.

Spray pan with olive oil spray and heat up pan. Slice chicken breast in strips and cook until no longer pink, sprinkle with seasoning. 

Wash romaine and spinach leaves, chop up pepper and tomato and boil your eggs.  Once boiled put egg in cold water, cool then slice.

Plate romaine and spinach, top with chicken, tomato, pepper, garbanzo beans and sliced egg. Drizzle balsamic vinegar on top and enjoy!

Dinner

Spaghetti Squash With Meat Sauce

1 Spaghetti Squash

1 Can Organic Tomato Purée

1 tbsp Basil

1 tbsp Italian Seasoning

2 tbsp Minced Garlic

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 lb Lean Ground Beef

1/4 cup Chopped Kalamata Olives

Preheat oven to 350,  spray baking sheet with olive oil, cut spaghetti squash in half and place on baking sheet face down. Cook approximately 45-60 depending on your oven, squash is done when you can easily stick a fork in and pull out with no problem.

Mean while brown the ground beef in frying pan and add tomato purée in 4 qt. sauce pan. Gradually add your spices to purée and slice kalamata olives to toss in.

Bring sauce to a simmer then cover and set aside.

Once ground beef is cooked, drain if needed, and add to sauce.

When squash is finished let cool a moment then take a fork and shell out the insides into tupperware if your saving for later or serving bowls.

If eating right away pour desired amount of sauce over spaghetti squash and enjoy!

Mixed green salad of kale and spinach with a drizzle of balsamic vinegar on the side!