(adding salt to snack)
Breakfast
8-16 oz pure organic celery juice: Drink 15-30 min. before breakfast
Protein shake:
- 6-8 oz almond milk (or other nut milk)
- Avocado (1/4 of large avocado or 1/2 small)
- 1 scoop protein powder
- spinach, handful
- 1 - 2 Tbsp. nut butter (can use 1 Tbsp chia, flax, or hemp seeds in place of nut butter)
- cinnamon, to taste
Combine all ingredients in high powered blender.
Lunch
Steak and Pepper fajitas (use leftovers from yesterday)
- avocado, sliced (1/4 large, 1/2 small)
- 4 Tbsp salsa (no sugar added)
- 2 Almond Flour Tortillas (Or other gluten-free tortilla OR rice)
Warm up steak and peppers mix.
Warm tortillas in microwave for 10-15 seconds.
Wrap steak and peppers in tortillas and top with sliced avocado and salsa
Snack
- 2 hard boiled eggs, sprinkled with *salt and pepper
Dinner
Lemon Chicken (2 servings)
- 2 boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 lemon, sliced
- 2 tsp fresh rosemary
- 2 cups broccoli, steamed (seasoned with pepper, fresh lemon juice)
Directions:
- Coat chicken with olive oil.
- Cover with lemon slices and rosemary and bake at 400 degrees for 25 to 30 minutes, or until chicken is no longer pink.
- Serve 1 chicken breast with 1 cup steamed broccoli (reserve other chicken breast and broccoli for tomorrow’s lunch)