Breakfast: Almond Butter "Quesadilla"
Ingredients
- 1 tablespoon almond butter
1 (8-10") sprouted grain tortilla
1 medium pear, sliced
2 teaspoons dried cranberries
1/2 teaspoon coconut oil
Directions
- Spread almond butter evenly over the tortilla. Arrange the pear slices over 1/2 of the tortilla, then evenly distribute cranberries over the top.
- Fold tortilla in half.
- Heat 1/2 teaspoon coconut oil in a medium skillet over medium heat and cook folded tortilla until golden and crispy, about 2 minutes on each side.
Calories: 369.1
Protein: 8.949 g
Carbohydrate: 54 g
Dietary Fiber: 10.5 g
Total Sugars: 18.4 g
Total Fat: 15.3 g
Saturated Fat: 3.257 g
Lunch: Turkey Meatloaf With Cucumber Salad and Grapes
Note: Eat one serving of leftover turkey meatloaf from yesterday's dinner along with one cup sliced cucumbers dressed in vinaigrette (1 teaspoon red wine vinegar mixed with 1 teaspoon olive oil) and 1 1/2 cups grapes.
Calories: 432.5
Protein: 31.1 g
Carbohydrate: 36 g
Dietary Fiber: 2.896 g
Total Sugars: 29.4 g
Total Fat: 19.6 g
Saturated Fat: 4.487 g
Dinner: Fish Taco With Black Bean Salsa
Prep: Thaw frozen chicken breast by placing it in the fridge so it will be ready to cook with tomorrow come dinner time.
Ingredients
- 5-6 ounce cod or tilapia filet
Juice of 1 lime, divided
1/2 teaspoon chopped garlic
1 tablespoon chopped cilantro, divided
2 teaspoons olive oil, divided
1 teaspoons chipotle chili powder (could sub regular chili powder)
1/2 teaspoon cumin
1/4 teaspoon kosher salt, divided
1/4 cup black beans
1 tablespoon chopped red onion
1 tablespoon chopped red pepper
1/4 of an avocado, chopped
1 sprouted grain tortilla, warmed
Directions
- In a medium bowl, combine 1/2 of lime juice, garlic, cilantro, 1 teaspoon olive oil, chipotle chili powder, cumin, and 1/8 teaspoon salt.
- Add fish filet; toss to coat. Cover and let marinate at least 20 minutes, and up to 40 minutes.
- In a small bowl, combine black beans, onion, avocado, and red pepper, with 1 teaspoon olive oil, the remaining lime juice, and 1/8 teaspoon salt.
- Coat a grill pan with cooking spray and heat to medium-high. Add fish; cook 3 minutes per side. Flake into 1-inch pieces and add to the center of the warmed sprouted grain tortilla.
- Top with black bean avocado salsa.
Calories: 490.6
Protein: 14.4 g
Carbohydrate: 65.9 g
Dietary Fiber: 15.1 g
Total Sugars: 6.344 g
Total Fat: 20.7 g
Saturated Fat: 2.977 g
Snack: Walnut Cranberry Trail Mix
Note: Eat the remaining trail mix left over from Day 10.
Treat: Avo Chocolate Mousse
Note: This recipe needs to cool for one hour to set, so be sure to prep it ahead of time.
Ingredients
- 1/3 avocado
1 1/2 tablespoons unsweetened dark cocoa powder
1 tablespoon unsweetened vanilla almond milk
1 tablespoon honey
1/2 teaspoon vanilla extract
Dash cinnamon
Directions
- Combine avocado, cocoa powder, almond milk, honey, vanilla extract, and cinnamon in small blender or food processor and process until smooth.
- Spoon into a small bowl and refrigerate covered to set for about 1 hour.
Calories: 160.2
Protein: 2.674 g
Carbohydrate: 26.3 g
Dietary Fiber: 5.863 g
Total Sugars: 17.9 g
Total Fat: 8.128 g
Saturated Fat: 1.608 g