Feta, Spinach & Tomato Breakfast Scramble

Ingredients

4 Eggs

8 Grape or Cherry tomatoes 

1/4 cup Feta Cheese Crumble

1 cup Fresh Baby Spinach Leaves

Salt and Pepper to taste

2 tbsp Olive Oil

Instructions

1. In a large frying pan add olive oil and turn heat to medium-low. 

2. Crack all four eggs into a large bowl, add a little bit of water just enough to fluff up the eggs.

3. Chop tomatoes then add to eggs along with spinach and feta.

4. Salt and pepper eggs to your liking, mix thoroughly together.

5. Turn heat to low-medium and add egg mixture to pan.

6. Using a spatula scramble eggs, continually moving mixture around in the middle and around the sides.

Garlic Shrimp & Broccoli Stir-fry

Ingredients:

Approximately 20 Organic Wild Caught uncooked Shrimp

1 Bag Frozen Broccoli

1 Can Organic Water Chesnuts

4-5 Cloves Organic Fresh Garlic 

1/2 cup Organic Bone Broth

4 Tbsp. Organic Olive Oil

Organic Lo Mein Noodles or Rice

Salt, Pepper and Garlic Powder to taste.

Instructions:

1. In a 4 qt. pot add water and bring to boil. While waiting for water to boil you can begin sauce. 

2. To make sauce add 2 tbsp. olive oil to a small sauce pan on low-medium heat. Mince your garlic and add to pan cook on low until it becomes fragrant, be careful not to burn! Add 1/4 cup bone broth to garlic and allow to simmer. Season with salt and pepper to taste.

3. In a large pot add frozen broccoli and some water, just a small amount maybe 1/4 cup if that. Cook on medium until water starts to boil then turn down to low and continue cooking until broccoli is no longer frozen. Drain broccoli and set aside.

4.In a medium sauté pan add 2 tbsp. olive oil on medium-low heat. Peel and devein if needed shrimp then add to pan, cook only until it turns pink. Be careful not to over cook shrimp or it will be rubbery.

5. Add broccoli to shrimp pan with remaining bone broth, water chestnuts and season with salt, pepper and garlic powder to your liking. Simmer on low just to keep warm and cooking water chestnuts. 

6. By now your water should be boiling, add lo mein noodles and cook according to directions.

7. Once noodles are cooked, drain and plate. Spoon shrimp and broccoli mix on top of noodles then pour sauce over.

Avocado Chicken Salad

2.5 cups cooked shredded chicken

2 small avocados

2 tsp liquid aminos

Black pepper to taste

2 large sweet peppers

Place shredded chicken in a large bowl. Slice avocados, scoop out and add to shredded chicken. Next add liquid aminos and black pepper, mash everything together until avocado has a creamy texture.

Wash and slice peppers in half, remove seeds and dry. 

Scoop chicken avocado mixture into peppers, plate and enjoy lunch!

Quick and Easy Lunch- Broccoli,cauliflower and chicken

Super fast go to lunch for the family!

Special Blends Broccoli,cauliflower and Pune nuts (purchases from wegmans)
2-3 pre-cooked chicken breasts chopped into cubes

Directions:
Add 3 tbsp. of water to frying pan then add vegetables. Cover and cook on high until brought to a boil. Reduce heat, simmer 3-5 min and drain any excess water.

Return heat to med-high, add oil packet,pine nuts and chicken. Stir until evenly coated and cook until chicken is warmed.

Plate and enjoy! You can also add brown rice or quinoa if desired.

Back on course!

Sorry for the delay everyone! I know it's been a little over 6 months since my last post. Life some times sweeps us away in our dailies and we end up putting things off to the side.
But now I'm back and ready to share some more delish recipes! I hope you all enjoy and leave me feedback too!

Many Blessings,
P ~

Inside Out Tacos

Ingredients:

2 boneless skinless chicken breasts

1 bag steamable organic corn

1 can organic black beans

Boil in a bag brown rice

Advocare taco seasoning

Organic salsa

Directions:

1. In a 4 qt. pot place thawed chicken breasts and cover with water until fully submersed. Bring to a boil then cover and simmer for 10-15 min, or until chicken is no longer pink.

2. Cook your brown rice according to directions.

3. Drain black beans and rinse with cold water in colander.

4. Cook corn according to directions.

5. Once chicken is cooked place on plate  and shred once cooled.

6. Place shredded chicken in a large sauté pan, add black beans, taco seasoning and corn. Mix until well blended and beans are warm.

7. Plate rice once fully cooked and top with chicken taco mixture!!! 

8. For added spice and texture add desired amount of salsa and mix in.

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!