Post Memorial Day Clean Eating Meal Plan - and HIIT bonus!

Breakfast

Oatmeal Banana Peanut Butter Smoothie

Ingredients

• 1 banana, chopped
• 1 table spoon of all-natural peanut butter
• 1/2 cup of cooked organic oatmeal
• 1 table spoon of real maple syrup
• 1 cup of organic unsweetened almond milk
• 1/2 tea spoon of real vanilla extract
• 1 cup of ice

Directions

Add everything into a blender, and blend til' smooth.

Enjoy!

Mid Morning Snack

Avocado Boat with Egg and Chicken Salad

 Ingredients

• 1/4 cup of cooked organic chicken breast, diced
• 1/4 cup of hard-boiled eggs, diced
• 1 sprinkle of dill weed
• 1 table spoon of organic mayo, or mayo made with extra virgin olive oil
• 1 table spoon of organic plain Greek yogurt
• 1 table spoon of feta cheese
• 1 pinch of sea salt
• 1 dash of paprika
• 1 ripe avocado, de-cored and halved

 Directions

1. In a mixing bowl, add Greek yogurt, feta and salt. Mix well.
2. Then add chicken, eggs, mayo and dill weed, and mix again.
3. Spoon mix into each avocado halve.
4. Top with paprika.
5. Enjoy!

Lunch

Creamy Tomato Sauce over Baked Chicken Breast

Ingredients

• 1 cup of diced tomatoes
• 1 clove of chopped garlic
• 1 tbl. spoon of butter
• 1 cup of heavy cream
• Sea salt
• Black pepper

Directions

1. Heat cooking pan on high.
2. Melt butter in pan.
3. Add garlic and tomatoes in butter, and let them cook.
4. When tomatoes turn brown on the outside, turn heat to medium, and let everything simmer for about 2 – 3 minutes.
5. Stir in heavy cream.
6. Add a pinch of salt and pepper.
7. Let everything simmer, and stir often.
8. Serve sauce over baked organic chicken breast.

Afternoon Snack

Dried Turkish apricots with blue cheese crumb.

Dinner

Pepper Chicken Stir Fry

Ingredients

• 3 cups of sweet mini pepper, diced
• 8 ounces of organic chicken breast, sliced
• 1 table spoon of cooking wine (for chicken)
• 1/2 tea spoon of corn starch (for chicken)
• 1/2 tea spoon of naturally brewed organic soy sauce (for chicken)
• 5 garlic gloves, crushed
• 1/2 tea spoon of freshly ground black pepper
• 2 table spoons of extra virgin olive oil (evenly divided)
• 1 table spoon of naturally brewed organic soy sauce (for cooking)
• 1 tea spoon of organic agave nectar
• 1 pinch of sea salt

Directions

1. Mix 1 table spoon of soy sauce with 2 tea spoons of agave nectar in a small bowl. Set aside.
2. Marinade chicken with 1 table spoon of cooking wine, 1.2 tea spoon of soy sauce and 1/2 tea spoon of corn starch. Set aside and let marinade for about 15-20 minutes.
3. Heat wok on high. Add 1 table spoon of olive oil.
4. When oil is heated, add pepper, then add a pinch of sea salt. Stir fry on high for 30 seconds.
5. Reduce heat to med-high. Let pepper cook for another 2 minutes. Stir every 20 seconds or so.
6. Pepper should now be fully cooked and a little soft. Take pepper out into a bowl. Set aside.
7. Heat wok on high again. Add the other table spoon of olive oil.
8. Wait til' oil is heated, add garlic. Let garlic cook for about 30 seconds, or until golden on the outside.
9. Add chicken. Evenly spread all pieces in wok. Let cook for 30 seconds.
10. Use a spatula to turn chicken over. Let cook on high for another 30 seconds.
11. Reduce heat to med-high. Stir chicken for 1 minute.
12. Now chicken should be fully cooked. Add peppers, and stir fry for 30 seconds or so.
13. Now pour the soy sauce & agave mixture from step 1 in.
14. Stir for another 30 seconds.
15. Add ground black pepper.
16. Stir for another 30 seconds.
17. Done!

HIIT Bonus

Good night!