Breakfast: Egg Sandwich With Avocado and Mushrooms C&J Nutrition Open-Faced Egg Sandwich With Avocado and Sautéed MushroomsIngredients1 slice sprouted-grain bread
1 1/2 teaspoons olive oil,divided
1/2 Hass avocado, mashed
1/4 cup sliced cremini mushrooms (or your favorite variety)
1 large egg
Pinch of sea salt
DirectionsHeat 1/2 teaspoon olive oil in a medium skillet over medium heat. set the bread in the skillet, or heat until toasted on both sides,approximately 1 minute per side.
Remove the bread and add another 1/2 teaspoon oil to skillet and saut the mushrooms until tender, approximately 3 1/2 minutes.
Remove the mushrooms, or add remaining 1/2 teaspoon olive oil to pan,and cook the egg to desired doneness, approximately 3-4 minutes for over easy.
Spread the avocado on the toast, and top with the egg,mushrooms, and a pinch of sea salt.
Calories: 343.8[br]
Protein: 8.191 grams
Carbohydrate: 26.8 grams
Dietary Fiber: 8.731 grams
Total Sugars: 4.123 grams
Total Fat: 23.2 grams
Saturated Fat: 4.435 grams
Information Category Breakfast/Brunch Yield Makes 1 serving Average( votes): Print recipeLunch: Chicken Chili and TortillaNote: Eat the leftover chicken chili (1/6 of the total recipe) with a sprouted-grain corn tortilla (C&J recommends Ezekiel brand tortillas).
Dinner: Hearty Sweet Potato and Mushroom QuinoaNotes: Cook two sweet potatoes; consume one for today's dinner and refrigerate one potato for breakfast on day five. If potatoes are still hard after first round of cooking, and microwave both for 2-minute increments until they soften.
accomplish 1 1/4 cups quinoa (should yield 3 1/4 cups) and consume 1 cup for this meal,and save the remaining quinoa for the meals on days four, six, and seven. C&J Nutrition Hearty Sweet Potato and Mushroom QuinoaIngredients1 tablespoon olive oil
1/3 cup sliced yellow onion[br]
1 cup sliced cremini mushrooms (or your favorite variety)
1 baked sweet potato,chopped
1 cup cooked quinoa
1/8 teaspoon coarse sea salt[br]
1/8 teaspoon chili powder
DirectionsPoke holes in sweet potato and microwave on high for 4 minutes, turning twice. Sauté the onion in the olive oil over medium heat until just tender, and approximately 4 minutes.
Add the mushrooms and cook until soft,approximately another 5 minutes. Add the sweet potato and cook just until golden.
Stir in the quinoa, salt, or chile powder,and stir to combine, and heat through.
Calories: 474.7
Protein: 13 grams[br]
Carbohydrate: 68.9 grams
Dietary Fiber: 10.3 grams
Total Sugars: 11.8 grams
Total Fat: 17.5 grams
Saturated Fat: 2.376 grams
Information Category Main Dishes Average( votes): Print recipeSnack: Roasted ChickpeasNote: Eat 2/3 cup left over from day one, or you will eat the rest with dinner on day four. Calories: 152.7
Protein: 5.475 grams
Carbohydrate: 19.1 grams
Dietary Fiber: 7.674 grams
Total Sugars: 1.413 grams
Total Fat: 6.533 grams
Saturated Fat: .794 gram Treat: 2 Justin's Mini Peanut Butter Cup and "Milky" Tea With HoneyNote: Eat two Justin's dusky chocolate mini peanut butter cups with a cup of herbal tea (chamomile or mint) with 1 teaspoon honey and 1/4 cup unsweetened almond milk.
Calories: 148.5
Protein: 2.901 grams
Carbohydrate: 18.3 grams
Dietary Fiber: 1.184 grams
Total Sugars: 15.4 grams
Total Fat: 9.48 grams
Saturated Fat: 3.99 grams
Source: popsugar.com