Bacon, Egg and Spinach Breakfast Stacks Recipe. Preheat oven to 3. Place muffin liners in a 1. Wash and steam potatoes until just done or slightly underdone, about 1. Slice each potato into four rounds; set aside. Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside. In a small bowl, combine ricotta cheese, eggs and chives. Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter- slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese. Bake stacks until fully set and ricotta is cooked through, about 3. Cool in muffin tins for about 1. Yields 1 stack per serving. Day 'Slimdown Your Stomach' Weight Loss Meal Plan You Can Stick To! How this meal plan works is you choose one option for breakfast, one option for lunch, and one option for dinner. These popular snacks could be the real reason your weight-loss efforts have stalled. FASTING TO LOSE WEIGHT. A long term study by the federal Centers for Disease Control and Prevention shocked scientists. The study showed that 1/4 (25%) of Americans. Kimkins is a low fat low glycemic weight loss program. Lower fat than Atkins and lower carb than South Beach. We don't subtract fiber or sugar alcohols. Get started with Weight Watchers today to have access to thousands of recipes. List of calories in popular sandwiches and takeaway food. Choose Your Options And Start Losing Weight! These are just a few of the many benefits associated with a high-protein, low-carb diet like the one that supported Melissa McCarthy’s weight loss. You may also have a snack, or two (or three depending on your workout routine!) during the day as well. At the end of this plan there is a list of acceptable snacks and beverages outside of water. Everything for breakfast is meant to be one serving. There are serving sizes for all lunch and dinner meals. If you are cooking for one and the dinner says it serves 3, that meal is good for 3 dinners. This is done so you don’t have to cook every night, and it saves money at the grocery store! All of the breakfast options are under 3. Snacks are meant to be under 1. UPON WAKING: 1. 2 ounces of hot, warm, or cold water with half of a lemon’s juice squeezed into it. MEAL PLAN BREAKFAST CHOICES: BREAKFAST OPTION 1. Vegetable Egg Scramble & Fruit Salad 1 egg, scrambled. Green onion, to sprinkle on top of cooked egg and mushrooms. Sliced almonds, to sprinkle on the fruit (optional)Add olive oil to a small cooking pan, over medium low heat to melt. Crack an egg in a bowl, and whisk it with a fork, then add it to pan on stove. Add sliced mushrooms and scramble the egg. When done cooking put on a plate to serve. In a separate small bowl, combine orange, kiwi, and a handful of almonds. Enjoy as a side dish to your egg. BREAKFAST OPTION 2. Warm the coconut butter in a saucepan over low heat, or in the microwave for about 1. Pour it into the banana mixture, add your chia and flax seeds, and stir. Top with blueberries and enjoy. BREAKFAST OPTION 4. Chia Pudding. 1/4 cup chia seeds. Sprinkle some fresh blueberries on top. Mix everything together, cover, and refrigerate overnight. Eat in the morning. BREAKFAST OPTION 5. Raspberry Pineapple Smoothie 1 ripe banana. Taste and adjust ratios as necessary. BREAKFAST OPTION 6. Hide Your Kale Smoothie. Add all of the ingredients to the blender and blend until smooth. Taste and adjust ratios as necessary. BREAKFAST OPTION 7. Organic whole grain cereal of your choice. Try an find a cereal that is non- GMO. One cup of cereal, and 3/4 cup of milk. Use organic whole milk, or 2% with cereal. Top with some fresh blueberries, or sliced strawberries. BREAKFAST OPTION 8. BREAKFAST OPTION 9. An Apple, sliced with Almond Butter. BREAKFAST OPTION 1. Anything you would like, within reason, under 3. DRINK 2 to 3 GLASSES OF WATER IN BETWEEN BREAKFAST AND LUNCHMEAL PLAN LUNCH CHOICES: LUNCH OPTION 1. Grain Free Couscous Salad with Baby Kale and Artichoke Hearts (serves 3) 1 lb of ground chicken or turkey. Add the ground chicken to the pan, breaking up with the back of a spoon and cook through until no pink remains, about 1. Remove the chicken from the pan and lay out to dry for a few minutes on some paper towel. Reserve any chicken juices in the pan for later. Using a food processor, or blender pulse the cooked chicken into large crumbs as if you were “ricing” a cauliflower. Don’t over- process/blend, or you get paste! Add the chopped cooked chicken to a large salad bowl. Chop the baby kale leaves (or spinach), red onion, cilantro and mint leaves. Drain the artichoke hearts of any brine or oil, rinsing if necessary, then slice into strips and add to the bowl with the lemon juice, reserved chicken juices and as much extra virgin olive oil as you like. Toss to combine and serve. LUNCH OPTION 2. Sushi (sashimi, nigiri, or rolls. Can be pre- bought from a local grocery store)LUNCH OPTION 3. Fajitas (chicken, beef, or shrimp; without tortillas; no more than once a week)LUNCH OPTION 4. Greek Lemon Rice Soup (serves 3; make at home and reheat at work, or eat at home)6 cups organic vegetable broth. Reduce heat, add rice, cover and simmer until rice is tender, about 2. In small bowl, beat eggs and lemon juice. When rice is done cooking. Allow to cool for 5 minutes. Stir in egg and lemon juice mixture, constantly stirring until well blended. Season with salt and white pepper. Serve. LUNCH OPTION 5. Adult Lunchable (serves 1; made at home and brought to work)Choose a meat: Chicken, turkey, salami, or ham (5 slices of meat)Choose a fruit: Apples, grapes, strawberries, blueberries, raspberries (1 lg piece, or a handful) Choose a nut: Walnuts, pistachios, almonds (a handful)LUNCH OPTION 6. Burger, plus fixings (without the bun); may have with small amount of zucchini, or sweet potato fries (no more than twice a month) LUNCH OPTION 7. Bowl of soup of your choice from a restaurant or supermarket. LUNCH OPTION 8. Any type of salad you enjoy with up to 3 tbsp dressing, but you need to be under 4. LUNCH OPTION 9. Chicken and Zucchini Poppers (Serves 2) 1/2 lb. Mixture will be quite wet. Add olive oil to a pan over medium heat. Put a heaping spoonful of the mixture into the pan. Cook for about 5- 6 minutes a side. Flip and cook an additional 4- 5 minutes, or until golden brown and the center is thoroughly cooked. Serve with guacamole. LUNCH OPTION 1. 0Avocado BLT Egg Salad (Serves 1)1 avocado. Make your hard- boiled eggs. Once done, peel, set aside in the refrigerator and let cool. While they are cooking, make bacon using you desired method and cook until crispy. In a medium bowl combine eggs, avocado, garlic and salt; smash with a fork until combined. Add in bacon pieces, tomatoes and scallions. Taste and add additional salt and ground garlic as desired. Serve over fresh spinach or lettuce or in lettuce wraps! LUNCH OPTION 1. 1Anything you would like, within reason, under 4. DRINK 2 to 3 GLASSES OF WATER BETWEEN LUNCH AND DINNERMEAL PLAN DINNER CHOICES: DINNER OPTION 1. Grilled steak (no more than 5 oz of steak), with a small baked potato or sweet potato, with a roasted or steamed veggie of choice (no more than twice a month) 1- 2 tbsp of butter on your potato is ok. DINNER OPTION 2. Quinoa Black Bean Crockpot Stuffed Pepper (Serves 4)4 bell peppers. Toppings! Fresh cilantro, avocado, small amount sour cream. Cut the tops off the peppers and scrape out the ribs, and seeds. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the mixture. Note: You may have more mixture left over after all the peppers are stuffed. Just discard extra mixture. Pour 1/2 cup water into the bottom of your crockpot. Place the peppers in the crockpot so they are sitting in the water. Cover and cook on low for 6 hours, or on high for 3 hours. Remove lid when done, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to allow the cheese to melt. Serve and add additional toppings as mentioned above. DINNER OPTION 3. Pesto Pasta with Green Vegetables (Serves 3- 4) 1/4 cup water. I recommend Banza. It is made from chickpeas, so it is glutenfree pasta. It has way more nutrients and twice as much protein as regular pasta) 1/3 cup pesto. Steam, or boil the vegetables until tender. You should already have your pasta cooked. Add the vegetables, and pesto to pasta. Stir until well blended. This dish can be served warm, or cold. DINNER OPTION 4. Roasted Pork Chops & Butternut Squash (serves 2; steamed spinach with garlic and a tsp of butter goes very well with this dish)1 butternut squash, peeled, seeded, and cut into 1 1/2 inch pieces. Heat oven to 4. 00 degrees. On a baking sheet, toss the squash with 4 tbsp of olive oil, 1/2 tsp of sea salt, and 1/4 tsp of fresh ground black pepper. Roast, tossing once, until tender, 3. When the squash has cooked for 2. Cook pork chops until browned, 3 to 5 minutes per side. Season pork chops to taste with sea salt and freshly ground black pepper. DINNER OPTION 5. Crock Pot Ugly Chicken (Serves 3- 4)3 medium sweet potatoes, peeled and sliced (about 1/2 inch thick) 1 medium sweet onion, sliced. Lightly grease crock pot with olive oil. Lay sweet potatoes in bottom. Place chicken on top of the sweet potatoes. Cover with onions, carrots, and pepper. Sprinkle on the garlic, cover and cook on low for 6- 7 hours. Add a little salt and pepper to taste. DINNER OPTION 6. Lemon Dill Salmon (Serves 1)1 wild salmon filet. Fifteen inch piece of parchment paper. Preheat oven to 3. Trim the ends of the zucchini and cut them in half, length- wise. Next cut them into 1/2 inch think half moons. Place the slices of zucchini in the middle of the parchment paper. Put the fillet on top, and add olive oil, salt and pepper. Top with the dill, and lemon slices. Fold over the parchment paper to cover the salmon. Place the packet on a baking sheet in the oven and bake for 1. Open the packet slowly when done cooking. Enjoy! DINNER OPTION 7. Zucchini Noodles with Scallops and Bacon (Serves 2)1/2 lb petite bay scallops, cleaned and rinsed 3 slices of bacon (nitrate and sugar free)4 medium zucchini, washed and dried. Lemon juice of one small lemon. Olive Oil. Sea salt and ground pepper. Lay the cleaned scallops on a paper towel to dry. Lay another paper towel over the top and press down gently to absorb excess moisture, and set them aside. In a large pan, cook the bacon till crisp. While the bacon is cooking, use a vegetable spiralizer, or julienne peeler to make your zucchini noodle. Set the noodles aside. Once the bacon is cooked, remove it from the pan and set it aside. In the same pan, dump some of the bacon fat, but leave about 2 tsp of it. Bring the heat to medium high and add zucchini noodles, with the garlic powder. Saute the zucchini noodles until they are softened, about 3- 5 minutes. While the noodles are cooking, chop up the bacon pieces. When the noodles are done cooking, remove pan from heat, toss in the bacon pieces , the chopped green onion, and the lemon juice. Add some olive oil to another pan, and set heat to medium- high. Add the scallops and sear them till they are golden brown on both sides, about 2 minutes a side. Remove from heat and toss them with the noodles. Add salt and pepper to taste. DINNER OPTION 8. Sweet Potato and Black Bean Quesadilla (makes 4 quesadillas; only eat one per person. Can also bring to work and reheat for lunch the next day)2 large sweet potatoes 1 small red onion.
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