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
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
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?! 😉