Monday, August 10, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Turkey, Avocado, and Corn Wrap

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Slices High Quality Deli Turkey

2 Whole Wheat Tortillas

1/2 Avocado, seeded, peeled, and sliced

1/2 Cup Fresh Corn Kernels

1/2 Cup Roma Tomatoes, diced

1 Cup Romaine Lettuce, chopped

1/4 Cup Feta Cheese, crumbled

4 Tbsp Ranch Dressing (Store bought can be used, but dairy free homemade recipe below)

8 Slices High Quality Deli Turkey

4 Whole Wheat Tortillas

1 Avocado, seeded, peeled, and sliced

1 Cup Fresh Corn Kernels

1 Cup Roma Tomatoes, diced

2 Cups Romaine Lettuce, chopped

½ Cup Feta Cheese, crumbled

8 Tbsp Ranch Dressing (Store bought can be used, but dairy free homemade recipe below)

12 Slices High Quality Deli Turkey

6 Whole Wheat Tortillas

1 1/2 Avocados, seeded, peeled, and sliced

1 1/2 Cups Fresh Corn Kernels

1 1/2 Cups Roma Tomatoes, diced

3 Cups Romaine Lettuce, chopped

3/4 Cup Feta Cheese, crumbled

12 Tbsp Ranch Dressing (Store bought can be used, but dairy free homemade recipe below)

Directions

1. Gently toss together all vegetables and feta and set aside

2. Put 2 slices of turkey on each wrap and top with vegetable mixture

3. Drizzle each wrap with 2 Tbsp of ranch dressing

4. Fold or wrap and slice in half

Homemade Dairy Free Ranch Dressing

  • 2
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  • 6
  • Nutrition

1/4 Cup Mayonnaise

1/8 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1/2 tsp Fresh Dill or 1/2 tsp Dried

1/4 tsp Dried Parsley

1/2 tsp Green Onions, minced

1/4 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Salt

1/8 tsp Ground Black Pepper

½ Cup Mayonnaise

¼ Cup Unsweetened Almond Milk

Juice from 1 Lemon

1 tsp Fresh Dill or ½ tsp Dried

½ tsp Dried Parsley

1 tsp Green Onions, minced

½ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Salt

⅛ tsp Ground Black Pepper

3/4 Cup Mayonnaise

1/3 Cup Unsweetened Almond Milk

Juice from 1 1/2 Lemons

1 1/2 tsp Fresh Dill or 1/2 tsp Dried

3/4 tsp Dried Parsley

1 1/2 tsp Green Onions, minced

3/4 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Salt

1/3 tsp Ground Black Pepper

Directions

1. Whisk all ingredients together until smooth


Dinner: Thai Beef Salad

  • 2
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  • 6
  • Nutrition

1/2 Lb Top Sirloin Steak

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

4 Cups Romaine Lettuce, chopped

1/4 English Cucumber, thinly sliced

1/2 Cup Grape Tomatoes, halved

1/4 Red Onion, thinly sliced

1/8 Cup Fresh Basil

1/8 Cup Fresh Cilantro

1/8 Cup Fresh Mint

1/2 Small Jalapeño Pepper (optional), thinly sliced, seeds removed  

1/4 Cup Dry Roasted Peanuts

1 Lb Top Sirloin Steak

3 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

8 Cups Romaine Lettuce, chopped

½ English Cucumber, thinly sliced

1 Cup Grape Tomatoes, halved

½ Red Onion, thinly sliced

¼ Cup Fresh Basil

¼ Cup Fresh Cilantro

¼ Cup Fresh Mint

1 Small Jalapeño Pepper (optional), thinly sliced, seeds removed

½ Cup Dry Roasted Peanuts

1 1/2 Lbs Top Sirloin Steak

4 1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

12 Cups Romaine Lettuce, chopped

3/4 English Cucumber, thinly sliced

1 1/2 Cups Grape Tomatoes, halved

3/4 Red Onion, thinly sliced

1/3 Cup Fresh Basil

1/3 Cup Fresh Cilantro

1/3 Cup Fresh Mint

1 1/2 Small Jalapeño Peppers (optional) , thinly sliced, seeds removed

3/4 Cup Dry Roasted Peanuts

Directions

1. Coat steak lightly with olive oil on both sides and salt and pepper to taste

2. Heat skillet on medium high heat and cook the steak for 4 minutes on each side or until cooked to your preference

3. Remove from heat, cover with foil and allow to rest for 10 minutes

4. Slice very thinly, slicing across the grain of the meat

5. Layer ingredients on plates, beginning with the lettuce and ending with the peanuts

6. Drizzle with the dressing just before serving

Dressing

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  • Nutrition

Juice from 1 Lime

1/2 Tbsp Soy Sauce

1 Tbsp Fish Sauce

1/8 Cup Extra Virgin Olive Oil

1/2 tsp Sesame Oil

1/2 Tbsp Brown Sugar

1/2 Clove Garlic, minced

1 Tbsp Ground Ginger

1/2 Tbsp Curry Powder

Juice from 2 Limes

1 Tbsp Soy Sauce

2 Tbsp Fish Sauce

¼ Cup Extra Virgin Olive Oil

1 tsp Sesame Oil

1 Tbsp Brown Sugar

1 Clove Garlic, minced

2 Tbsp Ground Ginger

1 Tbsp Curry Powder

Juice from 3 Limes

1 1/2 Tbsp Soy Sauce

3 Tbsp Fish Sauce

1/3 Cup Extra Virgin Olive Oil

1 1/2 tsp Sesame Oil

1 1/2 Tbsp Brown Sugar

1 1/2 Cloves Garlic, minced

3 Tbsp Ground Ginger

1 1/2 Tbsp Curry Powder

Directions

1. Whisk all ingredients together very well and drizzle onto salad just before serving