You’re one week in! Do you feel like you’re eating the same thing over and over again? We know that it can be hard to come up with new recipes to keep things interesting during these three weeks but don’t stress it, we’ve got you covered! Week two is exactly like week one when it comes to the food you eat so, here are 7 more delicious recipes to keep you on track and keep your taste buds satisfied.
Huevos Mexicanos – 2-3 Servings
- 6 Egg Whites
- 1 TSP Olive Oil
- 1/3 Cup Onion, Chopped
- 1/2 Tomato, Diced
- 1/4 Cup Avocado, Sliced
- Pinch Chili Powder
Beat the egg whites with chili powder. Set aside. In a large skillet, heat oil over medium-high heat. Add the chopped onion. Stir-fry until the onion is translucent. Stir in seasoned eggs. Scramble until eggs are almost fully cooked. Add tomato, avocado and cilantro, stir in gently until everything is mixed together.
Avocado Cilantro Chicken Salad – 4-6 Servings
- 3 Chicken Breasts of Whole Chicken, Shredded
- 2 Large Avocados, Pitted
- 1 Bundle Cilantro
- 4-6 Long Carrots, Shredded
- 6 Stems Celery, Diced
- Handful Sliced Almonds
- 3 TBSP Lemon Juice
- 1 TBSP Lime Juice
- 1/8 TSP Garlic Powder
Add avocados, cilantro, lemon, lime and garlic powder to the food processor. Mix thoroughly until the avocado becomes a paste. This will take about 1-2 minutes. Add the avocado sauce to the shredded chicken. Mix Veggies into the chicken salad and add a handful of sliced almonds. Top with any leftover cilantro to garnish.
Asparagus with Sun-Dried Tomatoes – 1 Serving
- 6 Asparagus
- 1 TBSP Onion, Minced
- 1/2 Clove Garlic, Crushed
- 1 TBSP Sun-Dried Tomato, Minced
- 1 TBSP Lemon Juice
- 1/4 Cup Water
Over medium-high heat, put all the veggies in a large skillet. Pour water and lemon juice on top, stir once, and cover. Steam for about 5 minutes.
Onion Egg Salad – 1 Serving
- 2 Whole Hard Boiled Eggs
- 2 Hard Boiled Eggs, Whites Only
- 1 TSP Dijon Mustard
- 1 TSP Green Onion, Finely Chopped
- Pinch Onion Powder
Peel the eggs and slice the eggs in half. Carefully remove 2 yolks (leaving 2 yolks) and place in mixing bowl. Mash the eggs with a fork. Stir in, mustard, onion powder, green onion and mix until creamy.
Coconut Garlic Shrimp – 2 Servings
- 8 oz. Shrimp, Shelled & Deveined
- 1 TBSP Coconut Oil
- 2 TBSP Coconut Meat, Shredded
- 2 Cloves Garlic, Minced
- 2 Shallots, Minced
- 1 TBSP Lemon Juice
- 1 TBSP Fresh SHeat coconut oil in a skillet over medium-high heat. Add garlic and shallots and sauté for 2 minutes without browning. Add shrimp and cook shrimp for 3 minutes. Add lemon juice, shredded coconut and dill. Stir well for about a minute before serving.
Spinach Salad with Grilled Chicken – 2 Servings
- 12-14 oz. Chicken Breasts, boneless & skinless
- 1 Bunch Fresh Spinach
- 1 TBSP Olive Oil
- 2 TBSP Lemon Juice
- 1 Clove Garlic, Minced
- 1/4 Cup Strawberries
- 1/4 Cup Blueberries
- 1 TBSP Roasted Sunflower Seeds
Grill chicken breast and slice into thin strips. Combine olive oil, lemon juice, garlic adding a pinch of salt and pepper and whisk together. Add spinach, berries, and chicken together in a mixing bowl and toss with the olive oil dressing. Top off with roasted sunflower seeds and enjoy.
Spicy Peppered Broccoli – 2 Servings
- 2 Cups Broccoli Florets
- 1/2 Cup Red Bell Pepper, Chopped
- 2 TBSP White Wine Vinegar
- 2 TBSP Lime Juice
- 1 TSP Fresh Ginger, Minced
- Pinch Black Pepper
- Pinch Cayenne Pepper
Over medium-high heat, put all the veggies in large skillet. Pour lime juice and vinegar sauce on top, stir once, sprinkle cayenne and black pepper on top, then cover. Steam for about 5 minutes.