When buying organic, remember to “start at the top of the food chain,”specifically with animal products. You may spend less buying grass-fed meat from a local farmer than from a grocery store.
Day 29!!!!
Breakfast:
Eggs Florentine:Servings: 3-4
Eggs and spinach are a perfect flavor match.
2 Tablespoons Butter
½ Small Onion, Minced
1 Clove Garlic,Minced
1 Lemon
1 Cup Spinach
6-8 Eggs
In a skillet, sauté onions and garlic in butter over medium heat. Once onions have started to soften, add spinach and allow it to wilt. Squeeze lemon over spinach. Scramble eggs and pour over mixture. Cook until eggs are done.
Lunch:
Chicken Artichoke Salad • Servings: 4
A more elegant version of chicken salad, this can be eaten cold or heated.
4 Cups Cooked Chicken Breasts, Chopped
1 (14 Ounces) Can Artichoke Hearts, Drained And Chopped 1⁄2 Cup Toasted Pecans, Chopped
1⁄2 Cup Mayonnaise
1 Teaspoon Celery Salt
1⁄2 Teaspoon Pepper
Stir together all ingredients; cover and chill until ready to serve. For a warm version, place on whole wheat bread and bake in the oven at 425ºF for 10 minutes. (Core Plan Only)
Dinner:
Stuffed Peppers • Servings: 6
A fancy presentation already in individual servings.
6 Whole Bell Peppers, Red, Yellow or Orange Preferred
1 Pound Grass-Fed Ground Beef
1 Cup Brown Rice
1 Can Crushed Tomatoes
1 Can Chicken Stock
1 Garlic Clove, Minced
Coarse Sea Salt and Freshly Ground Black Pepper
Preheat oven to 350 F. Season the meat with salt and pepper and brown in skillet on medium high heat. In the meantime, cook the rice with half the amount of liquid (using chicken stock rather than water will add flavor) and half the time as noted on the directions. Once the rice mixture is transferred to the peppers, the liquid in the peppers will continue the rice in the oven. Be careful not to overcook the rice. Add the can of tomatoes, including liquid, into the skillet with the ground beef. Once the rice is done, add that to the skillet along with the minced garlic and salt and pepper. Combine all ingredients well.
Cut the tops off the peppers and remove all the seeds from inside. Take your meat and rice mixture and fill the peppers to the top and put the tops back on. Cover the entire baking dish with aluminum foil trying to make sure it doesn’t touch the peppers and bake in the oven for about 50 minutes. Remove the foil and cook for an additional 10 minutes. Make sure the peppers are tender, but not falling apart.
Side:
Zesty Lemon Quinoa: Servings: 4
Although Quinoa is great on its own, the extra spice of this dish makes it very unique.
1 Cup Quinoa
½ Cup Toasted Pine Nuts or Toasted Pecans
¼ Cup Olive Oil
½ Cup Lemon Juice
2 Teaspsoons Freshly Grated Lemon Zest
1 Teaspoon Ground Cumin
¼ Teaspoon Cayenne
½ Cup Chopped Flat- Leaf Parsley
Sea Salt and fresh ground black pepper
Rinse quinoa in a fine strainer for a few seconds. Transfer to a medium saucepan, add 1 teaspoon sea salt and 1 ¼ cups water. Bring to a boil, cover and reduce to a simmer. Cook until water is completely absorbed. About 18- 20 minutes. Transfer quinoa to a medium bowl along with pine nuts, lemon zest, cumin, cayenne, parsley, drizzle with lemon juice and olive oil. Season with salt and pepper, toss until well combined. Serve warm or at room temperature.
Exercise for today: MaxT3 Fast- Core:
Do these exercises for 1 minute each. Repeat for a total of 12 minutes for all exercises. Try to do these with little to no rest time in between.
-WM’s
-Plank Speed Kicks
-In’s and out’s
-Prone Jumping Jacks
-Stability Ball Punch Ups
-Supine Leg Swings