Ingredients:
1 O chia seeds
1 Y unsweetened almond milk
1 P diced apple
Cinnamon
Directions:
Mix chia seeds, almond milk and a dash of cinnamon together and place in fridge for a few hours. Top with diced apples.
Broccoli Cheese Stuffed Chicken
Ingredients (per serving)
1 chicken breast
1/4 Green frozen broccoli, cooked
1 Blue cheddar cheese
Salt and pepper
Directions
Preheat oven to 375 F. Cut slit into chicken breast and stuff with cheese and broccoli. Season with salt and pepper and bake for 20 minutes, flip chicken and bake for another 20 minutes or until full cooked. Voila! Broccoli Cheese Stuffed Chicken!
FLANK STEAK WITH ONIONS AND MUSHROOMS
Ingredients:
1 lb flank steak
1 onion, sliced
8 oz mushrooms, sliced
All purpose seasoning
2 tsp olive oil
Directions:
Season both sides of flank steak with all purpose seasoning. Heat pan with 1 tsp olive oil over medium-high heat. Cook flank steak on each side for about 4-5 minutes, depending on how well done you like it.
Slice onion and mushrooms. Heat 1 tsp olive oil over medium heat, add mushrooms and onions and cook until soft.
FRUIT AND CHICKEN SALAD
Ingredients
1 Red chicken
2 Greens mixed greens
1/2 Purple mixed berries
1 Blue Feta cheese
1 tsp olive oil
Directions:
Toss mixed greens with olive oil, top with chicken, berries and cheese.
CHICKEN SALAD ON GREENS
Ingredients (per serving)
3/4 Red chicken
1/4 red Greek yogurt
1/2 Purple grapes and apple
2 Greens mixed greens
Directions
Chop precooked chicken breasts and mix with Greek yogurt. Mix in 1/2 purple of halved grapes and chopped apples. Serve over 2 Greens of mixed greens.
CHICKEN AND VEGGIE STIR FRY
Ingredients (per serving):
1 Red chicken breast
1 Green broccoli and carrots
1 Yellow brown rice
1 tsp oil
Mediterranean seasoning
Directions:
Cut chicken into chunks. Heat 1 tsp oil in skillet over medium-high heat and add chicken. Cook until no longer pink, about 8 minutes. Remove chicken from pan and add veggies and seasoning to taste. Once veggies are tender, add chicken back and mix to combine. Serve over cooked brown rice.
OPEN-FACED BLT
Ingredients:
4 slices turkey bacon
1 Green lettuce and tomato
1 slice bread
1 Blue avocado
Directions:
Cook turkey bacon until crisp. Toast bread and top with avocado, lettuce, tomato and bacon.
MASON JAR OATMEAL
1 yellow oatmeal
1 red Greek yogurt
1 purple frozen fruit
Layer in jar: oatmeal, then Greek yogurt, then frozen fruit. Place in fridge overnight and enjoy the next morning!
EGG MUFFINS
http://rxforhealthyliving.wordpress.com/
Ingredients
Mixed vegetables (I used sliced cherry tomatoes, mushrooms, broccoli, and bell peppers) – 3 green containers
6 Eggs
Directions
Prep a 12 cup muffin tin with cooking spray and preheat the oven to 350 degrees.
Dice your choice of vegetables to the equivalent of filling 3 green containers, or roughly 3 cups. Beat eggs in a bowl and then mix in vegetables.
Pour the egg and vegetable mixture into your prepared muffin tin.
Bake at 350 for 15 minutes, or until eggs are cooked through.
Store in the fridge and heat up in the microwave for about 30 seconds when ready to eat.
TORTILLA PIZZA
Ingredients
Tortillas (flour, corn or gluten free)
Turkey bacon
Any veggies you want
Pizza sauce
Mozzarella cheese
Directions
Preheat oven to 425 F. Cook turkey bacon in pan until desired doneness. Top each tortilla with 1/4 green of pizza sauce and 3/4 green veggies and chopped bacon. Top with 1 blue cheese. Bake pizzas for 10-12 minutes until cheese is melted and bubbly.