Breakfast
8-16 oz pure organic celery juice: Drink 15-30 min. before breakfast
Egg Muffin Cups (makes 12) serving size: 2 muffin cups
- 12 large eggs
- 1 Tbsp olive oil
- 3/4 cup red pepper, finely chopped
- 1 cup baby spinach - roughly chopped (pack in cup and measure before
- chopping)
- 1 cup mushrooms (measured before chopping)
- 2 cloves garlic, minced
- Avocado, optional
- Salsa, optional
Directions:
1. Preheat the oven to 350 F.
2. Grease a muffin pan with cooking spray (I prefer avocado)
3. Heat a large non-stick skillet over medium heat. Once hot, add in oil, mushrooms, and red peppers. Cook for about 2 minutes. In the last 30 seconds, add in minced garlic.
4. In a large bowl, whisk together the eggs.
5. Stir in cooked vegetables & finely chopped spinach
6. Pour the mixture evenly into the prepared muffin pan.
7. Bake for 15-20 minutes, or until the tops are firm to touch and the eggs are cooked.
8. Use a knife to loosen the muffins from the cups
9. Serve with sliced avocado and a dollop of salsa, if preferred. Leftovers can be stored in an airtight container in the fridge for about 4 days. These can also be frozen. To reheat, warm in microwave. (*If you follow the Reset Week Meal Plan, keep 6 muffins in the fridge and freeze the other 6 for the next week!)
Lunch
Cilantro-Lime Grilled Chicken and Cauliflower Rice (2 servings)
- 2 boneless, skinless chicken breasts
- 1 lime, juice and zest or 1/8 cup lime juice
- 1 1/2 tsp olive or avocado oil
- 1 Tbsp cilantro, chopped
- 1/2 clove garlic, grated
- pepper, to taste
- 1 1/2 cup cauliflower rice (3/4 c serving size - use other 3/4 c for tomorrow)
- avocado, sliced
Directions:
1. Marinate the chicken in the mixture of lime juice and zest, oil, cilantro, garlic, and pepper for 30 minutes or overnight.
2. Grill or bake the chicken.
If bake - bake at 400 degrees uncovered for 25-30 minutes or until chicken is no longer pink when centers of the thickest pieces are cut
If grill - cook over medium-high heat until cooked, about 3-5 minutes per side.
3. Cook cauliflower rice according to package directions. (You can grate a large cauliflower to make rice or you can buy it pre-packaged - sauté in pan with oil spray)
4. Serve chicken over cauliflower rice and top with sliced avocado. Squeeze extra lime juice over cauliflower rice and avocado if desired.
Snack
- Handful of nuts (around 12-15): almonds, walnuts, macadamia (not peanuts).
- Can also add a vegetable, like sliced cucumbers soaked in rice vinegar.
Dinner
Lemon Garlic Tilapia and Roasted Broccoli (1serving)
- 1 tilapia fillet
- 2 tsp fresh lemon juice
- 1 garlic clove, minced (I like to buy pre-minced garlic)
- 1 1/2 tsp Extra Virgin Olive Oil
- 1/4 tsp dried parsley flakes (or can use fresh if preferred)
- Freshly ground black pepper, to taste
- 1 - 1 1/2 cup broccoli florets
Directions:
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- Rinse tilapia under cool water, pat dry with paper towels.
- Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise, keeping the stalks and florets intact. In a large bowl, combine broccoli florets and 1/2 garlic clove. Drizzle with 3/4 tsp olive oil. Toss until florets are well coated.
- Arrange broccoli in a single layer on baking sheet, leaving room in the center for the tilapia. Roast in oven for 8-10 minutes.
- Remove baking sheet with broccoli from oven and place tilapia fillet in the center, pour lemon juice over it, then drizzle with 3/4 tsp olive oil. Sprinkle with 1/2 garlic clove, parsley, and pepper.
- Bake in oven with broccoli until tilapia is white and flakes easily when pulled apart with a fork, about 10-12 minutes. (If your fillet is super thin, check at 8-10 minutes). Check for broccoli to be slightly browned. (I actually like mine a bit charred)