Challenge Update & Yummy Recipes

Day 10 was a hurry hurry day. I was running around from the second I woke up in the morning.  That’s the one tricky thing about clean eating, your ‘grab-and-go’ food items are limited to fruits, some veggies and food that is leftover from a previous meal. Even cereal is off my list because it’s processed. So for breakfast I microwaved an egg, threw it on some Ezekiel toast and sliced up some avocado on top.  It was fast, and surprisingly tasty. I like the egg and avocado together.  For lunch I made my favorite Greek salad…again.  For a snack I had a bowl of plain Greek yogurt (I have a thing for Greeks) sweetened with a Stevia packet, and cut up strawberries and almonds on top.  Very satisfying!  Even though I was short on time, I made Tilapia, quinoa and lemon roasted broccoli.  It came together quickly and everything was delicious.  Here are the recipes.  *You could probably use any fish with this recipe.


Eleven is my favorite number and it was a good day, too.  I woke up and made breakfast for 5, I packed up lunches for 5 (we were going to be out all day again…surprise!) and put dinner for 6 in my crock pot!  All before 9:00! I had oatmeal with strawberries and almond milk for breakfast and Shakeology on the road. For lunch I used my leftover quinoa to make a tasty salad to go.  For dinner we ate the delicious turkey chili that my crock pot made for us  while we were gone.  It was super tasty!  There were a few healthy snacks tossed in throughout the day as well…but let’s get on with the recipes, shall we?

Quinoa Avocado Salad

(for 1, modify for additional servings)

1 C. quinoa

1 tomato (I used a roma)

1/4 fresh, chopped cilantro

1/2 avocado (cut into chunks)

 1  T. chopped onion OR 1/2 t. onion powder

1 garlic clove, minced OR 1/2 t. garlic powder

1/2 fresh lime, juiced

salt and pepper to taste

* Toss everything together in a bowl and serve!

Turkey Crockpot Chili

 1 1/4 pound lean ground turkey, I use the EXTRA lean ground turkey breast:

3/4 C. yellow cornmeal

1 C. chicken or vegetable broth

1 – 14.5 oz. can diced tomatoes

small can of green chilis

1/2 C. or your favorite salsa

1 small onion, chopped

2 cloves garlic, minced

3/4 cup frozen (or canned) corn

1 can kidney beans, rinsed & drained

2-3 T. chili powder

1t. cumin

Directions:  Spray a large skillet with cooking spray and cook turkey until it’s browned and cooked through. Meanwhile, soak cornmeal in broth, whisk and let sit for about 5 minutes. Add cooked turkey and cornmeal mixture to the crock pot along with all of the other ingredients. Mix thoroughly. Cover and cook on high for 3-4 hours or low for 7-8 hours.

Optional toppings:  reduced fat shredded cheese, low-fat sour cream, black olives, avocado, whatever you like 🙂

Nice for a chili weekend, get it?! 😉

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