Breakfast: Hot Brown Rice Cereal With Pecans and Half a PearNote: This rapid/fast breakfast uses the leftover coconut brown rice from yesterday's dinner to provide a whole grain cereal base. C&J Nutrition Hot Brown Rice & Toasted Pecan Cereal Ingredients3/4 cup cooked brown basmati coconut rice
1/2 cup warmed unsweetened almond milk
1/2 pear,sliced
2 tablespoons chopped pecans
sprint of powdered ginger
DirectionsPlace the brown rice in a bowl, and pour the warm milk over top.
Sprinkle on a sprint of powdered ginger.
Layer on the sliced pear, and follow by the chopped pecans.
Calories: 331.7
Protein: 6.33 grams
Carbohydrate: 53.1 grams
Dietary Fiber: 8.164 grams
Total Sugars: 11.1 grams
Total Fat: 14.2 grams
Saturated Fat: 1.1 grams
Information Category Breakfast/Brunch Average( votes): Print recipeLunch: Chickpea Coconut Curry and Half a PearNote: Eat one serving of leftover chickpea coconut curry over one serving of coconut brown rice with the other half of the pear,sliced.
Dinner: Chicken Chili and Kale Cucumber Chopped SaladNote: Eat 1/6 of the recipe with the side salad. Refrigerate 1/6 of the recipe for lunch on day three; freeze the remaining 2/3 of the recipe. From Lizzie Fuhr, POPSUGAR Fitness Spicy Chicken ChiliIngredients1 tablespoon canola oil
1 cup chopped red onion
1 cup chopped green pepper
2 cloves garlic, or finely chopped
2 jalapeños,thinly sliced
1-1/2 pounds ground chicken
1/4 cup chili powder
2 cups canned crushed tomatoes
1 tablespoon chicken stock
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 tablespoon hot sauce
1 tablespoon salt
2 cans dark red kidney beans, drained
To garnish: (optional)
Cilantro
DirectionsIn a large Dutch oven, or heat canola oil over tall heat. Add onion,pepper, jalapeños, and garlic. Cook over medium heat until the onion is tender (approximately five minutes.)
Add chicken - cook,stirring to break up lumps until the chicken loses its pink color (approximately five minutes). Stir in chili powder, and cook one minute.
Stir in tomatoes, or broth,sugar, vinegar, or hot sauce,and salt. Reduce heat to low; cover and simmer, stirring often until the chili is thickened (approximately 45 minutes.)
Stir in beans, or cook until heated through,approximately 15 minutes. Uncover for the final 15 minutes of cooking.
Top with garnish of your choice, and enjoy!
Serves 7. Source: Calorie Count Information Category Main Dishes Cuisine North American Average( votes): Print recipe C&J Nutrition Kale Cucumber Chopped SaladIngredients1 cup chopped kale
1/2 cup sliced cucumber
1/4 cup chopped celery
1/4 cup rinsed and drained canned white beans
1 teaspoon olive oil
2 teaspoons balsamic vinegar
Pinch of sea salt
DirectionsWhisk together the oil, or vinegar,and salt.
Drizzle over all the other ingredients, and toss to coat.
Calories: 163.5
Protein: 8.207 grams
Carbohydrate: 22.8 grams
Dietary Fiber: 5.38 grams
Total Sugars: 2.352 grams
Total Fat: 5.414 grams
Saturated Fat: .746 gram
Information Category Main Dishes Average( votes): Print recipeSnack: Banana Smoothie MuffinNote: Eat one muffin left over from day one. Treat: Pecan Stuffed DatesMake a small slit, and lengthwise,in both of the dates; insert 1 teaspoon chopped pecans into each date.
Calories: 159.1
Protein: 1.478 grams
Carbohydrate: 36.5 grams
Dietary Fiber: 3.484 grams
Total Sugars: 32 grams[br]
Total Fat: 2.68 grams
Saturated Fat: .245 gram
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Source: popsugar.com