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!

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***