Breakfast: Avocado Egg bake (kind of), Pederson Farms Bacon, Lara Bar
Lunch: Turkey Burger, 1/2 Sweet Potato, Green Beans
Snacks: Cashews, Banana
Dinner: Mango Chicken, Coconut Cauliflower Rice, Balsamic Baked Bok Choy
Breakfast: Lara Bar, Boiled Egg, Pederson Farms Bacon
Lunch: Grilled Chicken and Chopped Veggies
Snacks: Cashews, Pear
Dinner: Mustard Marinated Pork, Roasted Potatoes, Greens with Tessemae Cracked Pepper Dressing
Breakfast: Lara Bar
Lunch: Grilled Chicken and Chopped Veggie Salad (EVOO & balsamic vinegar for dressing)
Snack: Fresh Pineapple
Dinner: Lemon Sea Trout & Red Fish
Day one started off with a bit of a fail. Although breakfast happens to be my favorite meal, unless it’s a weekend I’m usually a grab and go kind of gal. Jon however is more of well-balanced-meal kind of guy.
Cue Avocado Egg bake.
For us, this was not a winner (hence my subsequent Lara Bar when I arrived to my desk). We’ll chalk it up to texture and the concept of warm avocado but this could be worth a try for someone else!
Day one’s savior was definitely the Mango Chicken and Coconut Cauliflower Rice we had for dinner. The recipe we found was pretty easy to follow but the coolest part was working with tapioca flour for the first time. Although this dredging wasn’t as gooey and awesome as Panda Express, it did create a perfectly crisp texture on the chicken and helped it bind nicely to the mango. Very cool life hack if you’re wanting to steer clear of gluten long term.
As for day two and three, I have to give Jon major props for discovering the best banana chips and coming up with a great pork recipe (below). Day three was truly a struggle in the morale department (exhaustion and super snappy) but a quick round of tennis and Bare Banana chips served as a serious pick-me-up that night! Publix sells these guys for $3.99 and they are the perfect crunchy snack (only ingredients are ‘nanners and organic cinnamon). If you do treat yo’ self to a bag– just try and keep your snacking to a handful. Not only will this 2.5 serving bag last longer but you’ll be less likely to spiral down to binge town!
M U S T A R D M A R I N A T E D P O R K
4 Pork chops
3 Tablespoons olive oil,
1 Tablespoon coconut oil
3 Tablespoons apple cider vinegar
3 Tablespoons coconut amino,
3 Tablespoons mustard
1 Tablespoon minced garlic
1 Tablespoon Frank’s hot sauce
Salt and pepper.
1. Marinate pork chops in 2 tablespoons of olive oil, apple cider vinegar, coconut amino, mustard, minced garlic and Frank’s Hot Sauce for at least 3 hours. Leave out of fridge for 30 minutes to soak up the last minute flavors.
2. Place in stove top pan with the remaining tablespoon of olive oil. Cook until it reaches an internal temperature of 145 – 155 degrees. Salt and pepper to taste. Let pork rest for 5 minutes before serving.
R O A S T E D P O T A T O E S
Potatoes (3-4 Red Bliss, or 2 Sweet or Idaho Potatoes)
1 Tablespoon olive oil
1/2 Teaspoon dried rosemary
Salt and pepper
1. Preheat oven to 400 degrees
1. Chop potatoes into bite sized cubes or wedges and toss in olive oil, rosemary, salt and pepper.
3. Place potatoes onto a roasting pan (or sheet pan with foil) and bake for 45 minutes.
Tip : If you’re starving, microwave the chopped potatoes for 2- 3 minutes then place in the oven, it’ll cook much faster!