Advocare Max Phase Day 9

Lunch

Seven Layer Chicken Bowl

2 chicken breasts

1 can black or light kidney beans

2 cups brown rice

1 bag steam fresh corn

20 black olives sliced

2 tbsp olive oil

2 tbsp granulated garlic

2 tsp chili powder

2 tsp cayenne pepper

1 tbsp oregano

1 tomato diced

2 tbsp organic salsa

In a medium sauté pan add olive oil heat on medium until oil is warm then turn to med-low. Add chicken, 1 tbsp garlic, 1 tsp cayenne, 1 tsp chili powder and 1/2 tbsp oregano and cook until no longer pink. Be sure not to over cook chicken!

While chicken is cooking start water for rice. ( Unless already precooked)

Rinse beans and add to a small pot, heat on low just until warm.

Wash tomato and diced into even squares. Slice olives into rounds and set aside.

Once rice is cooked add to bowl and sprinkle oregano and cayenne pepper, just a pinch.

Then add corn on top, next add beans and sprinkle some granulated garlic a top.

Layer chicken on top of beans, then olives, diced tomatoes and salsa.

Dinner

Slow Cooker BBQ Pulled Pork or Chicken

2 frozen chicken breasts or 1 pork tenderloin

1 head of fresh broccoli

1 cup quinoa

2 cups vegetable stock

1 tbsp olive oil

Sea salt and pepper to taste

BBQ Sauce:

2 tbsp onion powder

1 tbsp chili powder

2 tbsp paprika

1 tbsp garlic powder or granulated garlic

1 tbsp stevia

1/3 cup apple cider vinegar

1/6 cup balsamic vinegar

1 can diced tomatoes

1/4 cup coconut nectar

1 tbsp raw honey

Mix all ingredients for BBQ sauce together in crock pot add chicken or pork and cook on high 3-4 hours.

Remove meat and shred then return to crock pot on warm (unless meat needs more time to tenderize).

Preheat oven to 425.

Wash broccoli head and cut off stems for the most part. Add to a large bowl then add olive oil, salt and pepper. Cover bowl and shake so broccoli will be covered in olive oil mixture.

On a medium cookie sheet lay down foil and add broccoli. Bale in oven for 10 min turn over and bake another 10 min.

Broccoli should be slightly crisp when done.

In a medium pot add vegetable stock bring to a boil then add quinoa.

Cover and simmer for 12-15 min.

Once everything is cooked, plate quinoa, add broccoli and top with pulled meat.

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.

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!

Advocare Max Phase Day 6

Lunch

Avocado Chicken Salad Wrap

2 chicken breasts

1 avocado

McCormick Lemon and Pepper Seasoning 2 tsp lemon juice

1 P28 wrap

1/2 red onion 

Spinach & Edamame Salad

2 cups baby spinach leaves

1 carrot

1 bag steam fresh shelled edamame

1-2 tbsp balsamic vinegar 

In a medium sauté pan spray olive oil spray and add chicken breasts. Cook until no longer pink then lay on a cutting board, allow to cool about 5 min.

Once cooled shred chicken and put in a medium sized bowl.

Peel and cut avocado into small squares then add to shredded chicken. Mix well until there aren't anymore chunks of avocado, should be creamy. Add lemon pepper seasoning and lemon juice.

Dice onion into small squares and add to bowl.

Lay the P28 wrap on a plate and add chicken salad then roll up. You can cut in half to make it easier to eat or save half for later or another day.

Wash baby spinach and carrot. Place spinach in large bowl then shred or cut carrot into sticks.

Cook edamame in microwave, open bag and then set aside to cool.

Add carrot sticks and edamame to spinach, toss together and add balsamic vinegar.

Dinner

Spicy Shrimp

25- 30 cooked shrimp

4 cups steamed spinach or 1 bag steamable spinach

1/2 cup cooked quinoa

2 small bell peppers chopped

1/4 cup shelled edamame

1/2 tbsp cayenne

1 tsp red pepper flakes

1 tbsp minced garlic

1 tsp ground black pepper

1 tsp liquid aminos

1 tbsp olive oil

If your quinoa isn't pre cooked boil 2 cups water or vegetarian stock and add 1/2 cup quinoa. Cover then simmer for approximately 12-15 min on low.

Wash peppers and chop into small squares.

Next begin to steak your spinach or put bagged spinach in microwave.

In a large sauté pan add olive oil and garlic turn heat to med-low,once oil is warmed up add shrimp,cayenne pepper, red pepper flakes,chopped peppers and shelled edamame.

When shrimp is pink in color, turn off burner and cover.

Plate quinoa add spinach and top with shrimp mixture. Drizzle liquid aminos on top and enjoy!

Advocare Max Phase Day 5

P28 Flatbread Pizza

1 sirloin steak or 1 chicken breast 

1/2 cup chopped kale

1/2 cup spinach

1 chopped tomato

10 black olives sliced

1/4 onion sliced or diced

2 tbsp walden farms bleu cheese dressing

P28 Flatbread

Preheat oven to 325.

Spray pan with olive oil spray and heat med-low.Cook steak or chicken then cut into cubes.

Wash kale and spinach, chop into smaller pieces then lay on paper towel to dry or spin in salad spinner.

Slices olives into small rounds then wash tomato and cut into chunks.

Next take your onion and slice into half circles.

Lay flatbread on pizza pan or baking sheet. Add your toppings and meat then top with bleu cheese dressing.

Place in oven for 5-8 min, for crispier bread leave in 8-10 but be careful not to over cook!

Dinner

Taco Soup

1 lb ground chicken

4 cups chicken or vegetable stock

2 cans organic diced tomatoes

1 can organic kidney beans

1 bag steam fresh corn

Taco seasoning:

2 tbsp chili powder

3 tsp garlic powder

1 tsp paprika

2 tsp onion powder

1 tsp oregano

Toppings:

1/4 cup sliced black olives

1/2 avocado diced into squares

1/2 tbsp nonfat plain greek yogurt

Using a medium sauté pan cook ground chicken on medium low until no longer pink. Drain and then set aside.

Mix together seasonings for taco seasoning in a small bowl.

In a large pot add all ingredients except toppings and using only 2 tbsp of taco seasoning, unless you want a very spicy soup. Bring to a boil and then add ground chicken, stir well, bring back to a boil, cover and allow soup to simmer for about 20 min.

*** The longer you allow soup to simmer or you can let it cool over night, the more intense flavor you'll get.***

Add a dollop of nonfat greek yogurt to top along with black olives and avocado.

Advocare Max Phase Day 4

Lunch

Chicken with Strawberry Avocado Cucumber Salsa

2 boneless skinless chicken breasts

1 avocado diced

6 strawberries diced

4 tbsp balsamic vinegar

1 tbsp olive oil

2 cups chopped romaine

2 cups baby spinach

1/2 cucumber diced

Sea Salt

Pepper

Add 1 tbsp olive oil to a sauté pan heat on med/low and add chicken.

Next add 2 tbsp balsamic vinegar and cook chicken until no longer pink.

Lay on cutting board and cut into strips.

Wash and chop romaine, add to a large bowl, lay on paper towel to dry or use salad spinner. Then add baby spinach to the same bowl ( wash prior if needed).

Peel avocado then dice into small squares, place in a small bowl. 

Wash strawberries, cut off stems then dice into similar sized pieces as avocado then add to bowl.

Wash cucumber, you can peel if need be but I usually leave the skin on, chop up into small squares and add to bowl.

Season with sea salt and pepper to taste.

Plate romaine/baby spinach, add chicken strips as then top with salsa. Dress with 2 tbsp balsamic vinegar and enjoy!

Dinner

Orange Beef

1 lb sirloin or tenderloin steak

1/2 cup orange juice

1/8 cup honey

1 tbsp coconut oil

1 tsp red pepper flakes

Sea salt

Black pepper

Cut sirloin into even strips prior to adding to pan. Remove as much fat as possible.

Spray a large sauté pan with olive oil spray and add sirloin. Season with sea salt and pepper to taste, drain if needed.

In a separate small pan  add coconut oil and heat on low, then add orange juice, honey and red pepper flakes. Cook on low and stir for a few min. Shut off flame and allow to cool for 2 min.

*** Sauce should not be runny, if it is add a bit more honey. You don't want the sauce thick but if shouldn't be like water either***

Pour sauce over beef and heat in low, just enough to warm up.

I used broccoli and cauliflower as my sides to mix in along with long grain brown rice. Top with orange beef and enjoy!

Advocare Max Phase Day 3

Lunch

Honey Balsamic Salmon

2 salmon steaks

2 tbsp balsamic vinegar

1 tbsp raw honey

4 cups baby spinach 

2 carrots chopped

Whisp balsamic and honey together in a small bowl and set aside.

Line a baking sheet with foil or parchment paper and place salmon steaks on top.

With a cooking brush, dip in balsamic honey mixture and brush onto salmon.

Put broiler on high and cook about 5 min then rotate baking sheet turn heat to low and cook about 10 min.

Steam baby spinach while salmon cooks or buy the steam fresh baby spinach.

Wash carrots and chop into sticks.

Plate spinach, top with salmon and add carrot sticks!

Dinner

Cauliflower Crust Pizza

1 head of cauliflower

4 cups of shredded mozzarella

3 eggs

1 tbsp basil

1 tbsp parsley

1 tsp thyme

1 tbsp granulated garlic

1 tbsp oregano

1 can of pizza sauce or tomato purée 16 oz

Toppings of your choice I used green and black olives

Preheat oven to 300 and place nonstick pan or pizza pan in oven.

Chop off florets of cauliflower and put in blender or food processor. Chop until very fine, almost like rice.

Put mix into microwave safe bowl and heat for 10 min. Let cool then drain as much water out of cauliflower as possible. Use a cheesecloth to squeeze out water.

Once you get as much water out, add 2 cups of shredded cheese, eggs and spices. Mix everything until well blended.

Carefully take out pan from oven and evenly flatten cauliflower dough on pan.

Place in oven for 15-20 min. Crust should be light brownish color.

For Sauce:

In a medium bowl pour pizza sauce or tomato purée and add 1 tbsp basil, 1 tbsp oregano and 1 tsp thyme. Mix together then pour on pizza and add your remaining cheese and toppings.

Put back in oven for about 20 min or until cheese is melted.

Allow pizza to cool then enjoy!

Now the dough is kind of soft so you might want to play around with cooking it longer or at a higher temp. We had to eat ours with a fork but it was AMAZING!!!

Advocare Max Phase Day 2

Garlic & Ginger Chicken Lettuce Wraps

2 boneless skinless chicken breasts

1 Romaine heart

1/4 cup chopped pineapple

1/3 cup crushed cashews

1/2 diced cucumber

1 tbsp coconut nectar

1 tbsp minced garlic

1 tsp ground ginger

1 tbsp liquid aminos

Ground pepper

Crushed red pepper flakes to taste

Heat a medium sauté pan on medium and add or spray with olive oil.

Diced chicken into bite size pieces, add to pan and season with pepper. Cook chicken until no longer pink.

Wash cucumber and diced into small squares. Next chop pineapple and crush cashews.

Cut off stem of romaine heart and wash leaves. Do not chop romaine leaves keep them whole. Lay on paper towel and allow to dry.

Sauce:

In a small bowl add liquid aminos, minced garlic, coconut nectar and ginger. Mix all ingredients together until uniform in texture.

Place romaine leaf on plate add chicken, drizzle sauce over and top with cashews, cucumber, pineapple and red pepper flakes to taste.

Breakfast for Dinner

Sweet Potato Hash & Over Easy Eggs on  

Home made Ground Sausage

2 large sweet potatoes

2 tbsp olive oil

6 eggs

1 lb ground beef

1/2 tsp dry sage

1/2 tsp black pepper

1/4 tsp thyme

1/4 tsp rosemary

1/8 tsp marjoram

1/8 tsp nutmeg

Pinch of cayenne

Wash and grate sweet potatoes into shredds in a large bowl.

Preheat oven to 350.

Using a large sauté pan, add 2 tbsp olive oil and heat pan to med-low. Add potato shredds and some ground pepper. Continuously moving shredds around with a spatula so they don't stick to pan.

For crispy shredds you will need 4 tbsp olive oil, I like mine soft so I only used the 2 tbsp.

In a medium sized bowl, add ground beef and all your dry seasonings. Mix until seasoning and meat are combined.

In a separate pan, spray with olive oil

and add ground beef. Do not let the beef stick together use a metal spatula to break apart meat, it should be loose kind of like taco meat. When meat is fully cooked and no longer pink, set aside.

Once the shredds are starting to brown or soften turn heat to low, move shredds to perimeter of pan and add eggs to open middle space. Once you start to see white on egg, cover and place in oven.

Heat eggs for about 3-5 min, egg white shouldn't be runny.

Plate with desired amount of ground sausage then sweet potato shredds and top with eggs.

Advocare Max Phase Day 1

Lunch

Shredded Chicken Bowl

2 boneless skinless chicken breasts

1/2 can black beans

1 bag of steamed corn

2 cups salsa

Brown rice

1/2-1 tbsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

1 vine tomato chopped

Put everything except chopped tomatoes and brown rice in crock pot on high for about 3-4 hours.

Take chicken out and shred it, put back in crock warm and mix everything together. Turn temperature to warm, add chopped tomatoes and let sit until brown rice is cooked.

I used boil in a bag organic brown rice, so it only took 10 min to cook.

Put rice in bowl, add shredded chicken mix and enjoy!

Dinner

Steak & Sweet Potato "Chips" with Garlic Sautéed Kale

2 steak sirloins or tenderloins

3 medium sized sweet potatoes

1 bushel of kale

1/4 cup liquid aminos

2 tbsp minced garlic 

1 tsp lemon juice

Ground black pepper

1 tbsp salt free McCormick

3 tbsp olive oil

The night before marinate the steak in liquid aminos and 1 tbsp minced garlic.

Wash sweet potatoes and slice into even round circles. Take a large tupperware bowl and add 2 tbsp olive oil and McCormick seasoning, add potatoes, cover and shake until potatoes are generously covered.

Preheat oven to 425, spray large cookie sheet with olive oil spray and line potatoes flat. Bake for 12 min, flip over and bake an additional 12 minutes.

Wash and chop kale, shake excess water then set aside.

In a medium sauté pan add 1 tbsp olive oil and 1 tbsp minced garlic. Set heat to low allow pan to warm up then add kale and drizzle lemon juice over the top.

When kale is wilted and no longer crunchy, cover pan and move away from heat.

Once sweet potatoes are finished turn oven up to 500 and place your cast iron pan for steak inside.

Allow pan to heat up, at least 10 min or until oven beeps when it reaches 500 degrees, which ever is longer.

Once pan is hot carefully pull out and place on stovetop, turn burner to high and add steak.

Cook each side for about 4-5 min, put back in oven and cook additional 7-11 min depending on how well you like your steak.

Once steak is to your liking you can plate all your food and enjoy!