Nutrition Challenge 101: What I'm eating this week (Week 1)

We are just a few days into our Nutrition Challenge and I've loved the meals I prepped for this week so much that I decided to go ahead and share them with you! That's right. You read correctly. I'm literally going to give you a menu of what you can meal prep sometime in the next few weeks if they sound good to you! I'm trying my very best to help you out in this Nutrition Challenge!

Breakfast: Sweet Potato Avocado Egg Toast

Ingredients

Instructions

  1. Preheat oven to 350 degrees.

  2. Slice sweet potato into 1/4 inch slices and place on a stone or baking sheet. (I use my pizza stone from Pampered Chef for basically everything)

  3. Cook for 20 minutes, flipping sweet potato slices over halfway through.

  4. While the sweet potatoes are cooking, mash up half of an avocado.

  5. Pour avocado oil in a skillet and add eggs. Scramble eggs and cook them on medium heat until finished.

  6. Toast sweet potato slices for 2 minutes to add crunch.

  7. Add mashed avocado on top.

  8. Add scrambled eggs.

  9. Top with Trader Joe's Everything But The Bagel Sesame Seasoning Blend.

  10. EAT!

Lunch: Buffalo Chicken Dip and Veggies

Ingredients

  • 3 chicken breast
  • 1 cup mayo (We used Primal Kitchen Mayo that they are currently selling at Costco)
  • 3/4 cup Franks Red Hot
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees.

  2. Boil chicken for 15-20 minutes or until cooked thoroughly.

  3. Shred chicken.

  4. Add mayo and Franks Red Hot and stir.

  5. Place in an oven safe dish and bake for 20 minutes or until hot and bubbly.

  6. Serve with your favorite veggies!

*Recipe adapted from one on www.thedefineddish.com.

Snack: Summer Asparagus

Ingredients

  • 1 bushel of Asparagus
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • 1 Lemon

Instructions

  1. Preheat oven to 425 degrees.

  2. Brush olive oil on asparagus.

  3. Sprinkle salt, pepper and garlic powder on top of asparagus.

  4. Squeeze lemon juice on top and place a few lemon slices over the top of asparagus.

  5. Roast in the oven for 8 minutes or until reaching desired softness.

  6. Smile, knowing that you are eating more vegetables. :)

Dinner: Burrito Bowl

Ingredients

For Cilantro Lime Rice:

  • 2 cups Rice
  • 1 Bay Leaf
  • 1 tsp Olive Oil
  • 2 tsp Salt
  • 2 tbsp finely chopped cilantro
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh lemon juice

For Beef:

  • 1 lb grass fed ground beef
  • 1 tbsp coconut oil
  • 1/2 tsp salt
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • Chipotle powder to taste
  • 4 tbsp water

For Peppers and Onions:

  • 1 tbsp coconut oil
  • 1 large onion (sliced thin)
  • 1 large red bell pepper (sliced thin)
  • Sprinkle of salt

For Guacamole: See recipe here.

Instructions

For Rice:

  1. Place rice, bay leaf, olive oil and a dash of salt in pot or rice cooker.

  2. Cook rice according to how you normally cook it.

  3. Once finished cooking, stir in salt, cilantro, lime juice and lemon juice.

*Recipe adapted from one on www.culinaryhill.com

For Beef:

  1. In a skillet, heat coconut oil over medium heat.

  2. Add beef and break up into pieces.

  3. Add salt and all the seasonings and cook, stirring occasionally.

  4. Once cooked, do not drain fat.

  5. Add water and allow to cook for a few more minutes until most of the liquid is gone. 

*Recipe adapted from one on www.paleorunningmomma.com

For Peppers and Onions:

  1. In a skillet (same as above is fine), heat coconut oil over medium heat.

  2. Add peppers and onions to skillet and stir to coat in oil.

  3. Sprinkle with salt.

  4. Cook, stirring occasionally until peppers and onions are soft and browning (5-10 minutes).

*Recipe adapted from one on www.paleorunningmomma.com

Lastly, assemble your bowl and ENJOY!