Last week I went super easy. The easier the better! And less chance to get off track.
Breakfast (1 red, 1 purple, 1 yellow, 1 green)
Vegan Chocolate Shakeology (if you want information about Shakeology, press the contact button to the left!)
blended with half a banana, 1/2 cup raw gluten free rolled oats, 1 cup spinach, water, and ice.
Snack One (1 red, 1 purple)
6 ounces 2% plain greek yogurt
1 cup fresh mixed berried (raspberries, strawberries, blueberries)
Lunches (1 red, 1 yellow, 1 green, 1 tsp)
Chicken and veggie stir-fry:
1.5 pounds chicken breast, sliced into bite-sized pieces
5 cups of frozen stir-fry veggies (look for a mix you like! I LOVE Costco's organic mix)
5 tsp extra virgin olive oil
2 cloved garlic, chopped
2 tbs thai kitchen sweet red chili sauce
1 tsp oregano
1 tsp cheyenne
1 tsp chili powder
2.5 cups cooked brown rice
Cook chopped garlic in olive oil over med-high heat. Add chicken, cook until almost completely done, add veggies and spices. Serve 1.75 cups of the stir-fry over 0.5 cup of cooked brown rice.
Snack Two (1 green, 1 blue, 1 tsp)
Caprese salad: 1 cup diced tomatoes, 0.25 cup diced fresh mozzarella (about an ounce), chopped fresh basil, 1 teaspoon extra virgin olive oil, season with pepper and a little sea salt.
Snack Three, after dinner (1 purple)
A fresh nectarine or peach
Dinners this week varied. We typically do a protein, veggie, and starch. It's been really hot here, so we did a lot of grilling last week, including grilled salmon, grill chicken breasts, grilled steak. We use a large variety of spices to mix it up. Once again, the more simple it is, the easier it is to follow!
Breakfast (1 red, 1 purple, 1 yellow, 1 green)
Vegan Chocolate Shakeology (if you want information about Shakeology, press the contact button to the left!)
blended with half a banana, 1/2 cup raw gluten free rolled oats, 1 cup spinach, water, and ice.
Snack One (1 red, 1 purple)
6 ounces 2% plain greek yogurt
1 cup fresh mixed berried (raspberries, strawberries, blueberries)
Lunches (1 red, 1 yellow, 1 green, 1 tsp)
Chicken and veggie stir-fry:
1.5 pounds chicken breast, sliced into bite-sized pieces
5 cups of frozen stir-fry veggies (look for a mix you like! I LOVE Costco's organic mix)
5 tsp extra virgin olive oil
2 cloved garlic, chopped
2 tbs thai kitchen sweet red chili sauce
1 tsp oregano
1 tsp cheyenne
1 tsp chili powder
2.5 cups cooked brown rice
Cook chopped garlic in olive oil over med-high heat. Add chicken, cook until almost completely done, add veggies and spices. Serve 1.75 cups of the stir-fry over 0.5 cup of cooked brown rice.
Snack Two (1 green, 1 blue, 1 tsp)
Caprese salad: 1 cup diced tomatoes, 0.25 cup diced fresh mozzarella (about an ounce), chopped fresh basil, 1 teaspoon extra virgin olive oil, season with pepper and a little sea salt.
Snack Three, after dinner (1 purple)
A fresh nectarine or peach
Dinners this week varied. We typically do a protein, veggie, and starch. It's been really hot here, so we did a lot of grilling last week, including grilled salmon, grill chicken breasts, grilled steak. We use a large variety of spices to mix it up. Once again, the more simple it is, the easier it is to follow!