Advocare Max Phase Day 12

Lunch

Spicy Tilapia Wraps

1 lb tilapia

1 avocado

1 tomato

1/2 cup chopped pineapple

P28 Wraps

2 tbsp olive oil

2 tbsp chili powder

1 tbsp red pepper flakes

Chili Lime Mayo

4 tbsp olive oil mayonnaise 

3 tbsp chili powder

1 tbsp lime juice

In a small bowl mix together olive oil, 2 tbsp chili powder and 1 tbsp red pepper flakes. On a large cookie sheet line with foil and put tilapia on sheet. Brush mix onto tilapia and broil on low for 10 min then rotate and turn broiler to high for 5 min. Be sure not to burn tilapia or overcook.

While the tilapia is cooking, chop pineapple, tomatoes and slice avocado.

In another small bowl mix all ingredients together for chili lime mayo.

Shred tilapia once fully cooked.

Grab a P28 wrap and spoon some mayo on wrap then add tilapia and remaining ingredients. Drizzle some more mayo on top if you like, roll up wrap and enjoy!

*** As a side we had red pepper flake quinoa, but you can add almost anything to these wraps as a side***

Dinner

Honey Garlic Roasted Chicken

1 whole chicken

6 tbsp olive oil

6 tbsp liquid aminos

3 tbsp coconut nectar

3 tbsp honey 

4 cloves minced garlic

1 tsp ground ginger

1 tsp ground black pepper

Preheat oven to 425.

Line a deep casserole dish with foil and add chicken to dish. Cut open skin down the middle to split in half and pull aside.

Next mix all your remaining ingredients together in a mixing bowl. Slowly pour mixture over chicken and use a brush to coat. You should have extra sauce for dipping later. Pull skin back over chicken and brush on sauce.

Bake for 45-60 min, chicken should be 170 degrees internally in the thickest part of thigh without touching the bone.

*** My sides were chopped up steamed carrot logs and green beans ***

Advocare Max Phase Day 11

Lunch

Chicken & Kale Soup

2 chicken Breasts

32 oz. chicken stock

1 bushel kale

1 carrot

1 onion

1 tomato

1 tbsp minced garlic

1 tbsp olive oil

2 tbsp garlic powder or granulated garlic

2 tbsp ground black pepper

1-2 tbsp sea salt

In a 4 qt. sauce pan add 3/4 way with water, boil then add chicken breasts. Boil for 20-25 min.

Meanwhile wash tomato,carrot and kale.

Shred carrot with grater and diced up tomato, set aside and then grab onion and chop evenly. Chop kale up into small pieces or rip apart with fingers.

In a medium sauté pan add olive oil and set to med-low. Once oil is warm add minced garlic and onion. Allow onion to cook until turning translucent then add shredded carrot and kale. Lower flame to low and cover, cook until kale softens.

Once chicken is cooked, drain and put chicken on cutting board to shred.

Using same pot, rinse then add chicken stock and remaining ingredients. 

Shred chicken then put back in pot, allow to simmer, taste and add additional sea salt and/or pepper to taste.

Dinner

Gluten free Tapioca Crust Pizza

1/2 cup olive oil

1/2 cup water

1/2 tsp sea salt

1.5 cups tapioca flour

1 tsp diced garlic

1 egg

1 tbsp Italian seasoning

Preheat oven to 350. 

In a small pot add olive oil, water, sea salt and garlic then bring to a boil.

Remove from heat and add tapioca flour and mix. 

Allow to sit for 8 min then mix in egg and Italian seasoning.

On a pizza pan or baking sheet ( use parchment paper or you can spray with olive oil lightly) form your pizza crust and bake for 25 min.

The thinner the crust the more crispy it will be.

When crust is done you can add your toppings. Bake an additional 10-15 min.

*** I turned my oven up to 425 and found to get a crispier crust.  Just be careful not to burn crust***

Advocare Max Phase Day 10

Lunch

Lemon Pepper Chicken Pasta

2 chicken breasts

1 zucchini

2 tomatoes

2 cups dream fields pasta or 100% whole wheat pasta

2 tbsp olive oil

McCormick Lemon & Pepper Seasoning

Lemon Pepper Sauce

2 tbsp olive oil

3 tbsp lemon juice

1 tbsp dried basil

Ground black pepper to taste

Wash tomatoes and zucchini.

Chop tomatoes into small wedges then slice zucchini into even rounds. 

In a large sauté pan add 2 tbsp olive oil and warm on med-low. Slice chicken into strips add to pan and grind lemon pepper seasoning over seasoning, brown all sides then add zucchini and tomatoes. Cover and turn flame to low about 4-6 minutes, until chicken is no longer pink or 170 degrees.

Boil 2 qts water then add 2 cups pasta, cook until al dente.

Drain water then add pasta to chicken mixture.

Mix all ingredients for lemon pepper sauce together in a small bowl and pour over chicken mixture. Stir everything together until well covered with seasoning. Grind more pepper or lemon pepper seasoning to taste.

Cover and warm additional 2 min then enjoy!

Dinner

Garlic & Basil Chicken 

2 chicken breasts

1 can diced tomatoes or 4 fresh tomatoes diced

3/4 cup barley

4 cups water or chicken stock

3 tbsp granulated garlic

1 tbsp minced garlic

2 tbsp olive oil

1.5 tbsp dried basil

1 bag steam fresh spinach 

In a 4 qt. pot add 4 cups water or stock, bring to a boil then add barley. Cover and reduce flame to a simmer. Cook 45-50 min.

Using a large sauté pan add olive oil and slice chicken into strips or chunks.

Add chicken and 2 tbsp garlic, once chicken is almost cooked add tomatoes with remaining garlic and basil.

Cook spinach then add to chicken mixture. Cover and allow to simmer about 2-4 min.

When barley is cooked allow to cool for 5 min then scoop in bowl or on plate. Top barley with chicken mixture and enjoy!

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.