Week 5 & 6 Menu & Recipes

The menu for the past 2 weeks were a little more diverse but I still consumed some of my favorites such as ground beef salad. It’s funny because when I started eating this way I thought to myself that I wouldn’t consume so much salad but eating green leafy veggies have become apart of my staple and I try to keep a stock of fresh spinach leaves in the fridge at all times. Enjoy the recipes!

Chicken-Lime soup

This soup was soooooo good that I think I made it at least 4 times already and every time has been super delicious. It’s real easy to make and customize with veggies. For now here’s the super simple recipe that I know you’ll want to try out too. Makes about 4 servings:

Ingredients needed:

2 chicken breasts

1/2 onion ( I use brown)

1-3 jalapenos

2 garlic cloves

dash of cumin

1 tablespoon olive oil

salt and pepper to taste

Garnish with cilantro, tomato, and avocado.

To cook: I like to make my own chicken broth so I boiled the chicken for 30 minutes. I removed from hot water to cool down, chopped up the chicken into bite size pieces. Using a skillet, add the olive oil, chicken, chopped jalapeno, chopped onion, garlic, and cumin. Fry it for a few minutes to get the chicken infused with flavor. I don’t know why but it tastes better when you do this as apposed to just adding everything to the broth. Then add the broth and let simmer for a few more minutes. Garnish with toppings and enjoy!

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Mahi Mahi and Mediterranean inspired salad

Ok so we are missing cheese here but it still came out great.  Please note that I did use balsamic vinegar and it doesn’t quiet go with diet plan because it contains naturally occurring sulfites.

Ingredients:

Mahi Mahi fillets

Green salad mix

avocado

tomato

Olive oil & vinegar (for dressing)

1/2 a lemon

dash of Paprika, salt and pepper to taste.

Instructions: I cooked the mahi mahi in a pan with a little bit of butter. I grilled for a few minutes on each side and seasoned with paprika, salt and pepper and 1/2 a lemon. For the salad I mixed balsamic vinegar and olive oil together in a bowl with a diced up avocado. You can add salt and pepper to taste. I then tossed it into my salad mix. For the dressing it really depends on your own taste so the ratio of olive oil to balsamic vinegar will vary to your liking. You can also be creative and add other veggies as well.

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No-Nacho salad

Nachos are fun but since I’m skipping the chips here I made it into a salad with green leafy veggies, freshly made pinto beans, avocado, shredded cheese, and sour cream. Please note that I did not buy organic cheese and sour cream this time but I did shred my own cheese.

To make homemade beans I soak mine for at least 12 hours in a pot of water with a pinch of aluminum-free baking powder. It helps to release all the toxins that would otherwise be in the beans. I then cook them for about 2 hours in a new pot of fresh water with a bay leaf and add seasonings like a dash of cumin, salt, and turmeric. For the ground beef I like to season with salt and pepper, turmeric, and fresh garlic cloves.

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Note: The organic menu is made up of different meals I make at home that are organic and healthy. I try my best to stay in line with Calton Nutrition’s meal plans but I don’t always use organic produce. When I do use non-organic foods, I will let you know. Please note that I am not being compensated by Calton Nutrition or any affiliate for writing about the “micronutrient miracle challenge.” What I write here are completely my own and are not influenced by any outside party.

 

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