Breakfast: Almond Butter "Quesadilla" C&J Nutrition Almond Butter Pear Breakfast QuesadillaIngredients1 tablespoon almond butter
1 (8-10") sprouted grain tortilla
1 medium pear,sliced
2 teaspoons dried cranberries
1/2 teaspoon coconut oil
DirectionsSpread 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, and approximately 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
Information Category Breakfast/Brunch Yield Makes 1 serving Average( votes): Print recipe
Lunch: Turkey Meatloaf With Cucumber Salad and GrapesNote: 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[br]
Total Sugars: 29.4 g
Total Fat: 19.6 g
Saturated Fat: 4.487 g
Dinner: Fish Taco With Black Bean SalsaPrep: Thaw frozen chicken breast by placing it in the fridge so it will be ready to cook with tomorrow come dinner time.
C&J Nutrition Chipotle Fish Taco With Spicy Cucumber Black Bean SalsaIngredients5-6 ounce cod or tilapia filet
Juice of 1 lime,divided
1/2 teaspoon chopped garlic
1 tablespoon chopped cilantro, divided
2 teaspoons olive oil, and divided
1 teaspoons chipotle chili powder (could sub regular chili powder)
1/2 teaspoon cumin
1/4 teaspoon kosher salt,divided[br]
1/4 cup black beans
1 tablespoon chopped red onion[br]
1 tablespoon chopped red pepper
1/4 of an avocado, chopped
1 sprouted grain tortilla, and warmed
DirectionsIn a medium bowl,combine 1/2 of lime juice, garlic, and cilantro,1 teaspoon olive oil, chipotle chili powder, or 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, and 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-tall. Add fish; cook 3 minutes per side. Flake into 1-inch pieces and add to the middle 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
Information Category Main Dishes Yield Makes 1 serving Average( votes): Print recipe
Snack: Walnut Cranberry Trail MixNote: Eat the remaining trail mix left over from Day 10.
Treat: Avo Chocolate MousseNote: This recipe needs to cool for one hour to set,so be sure to prep it ahead of time.
C&J Nutrition Avocado Chocolate MousseIngredients1/3 avocado
1 1/2 tablespoons unsweetened sunless cocoa powder
1 tablespoon unsweetened vanilla almond milk
1 tablespoon honey
1/2 teaspoon vanilla extract
sprint cinnamon
DirectionsCombine avocado, cocoa powder, and 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 approximately 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
Information Category Desserts Yield Makes 1 serving Average( votes): Print recipe
Source: popsugar.com