Monday, February 22, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Fruit and Quinoa Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Cup Quinoa, uncooked

1 Cup Water

1 Cup Apple, diced

1 Cup Red Grapes, halved

½ Cup Spinach, chopped

¼ Cup Feta Cheese, crumbled

¼ Cup Raisins

¼ Cup Store Bought Oil and Vinegar Dressing

2 Tbsp Walnuts or Almonds, chopped, optional

1 Cup Quinoa, uncooked

2 Cups Water

2 Cups Apple, diced

2 Cups Red Grapes, halved

1 Cup Spinach, chopped

1/2 Cup Feta Cheese, crumbled

1/2 Cup Raisins

1/2 Cup Store Bought Oil and Vinegar Dressing

4 Tbsp Walnuts or Almonds, chopped, optional

1 1/2 Cups Quinoa, uncooked

3 Cups Water

3 Cups Apple, diced

3 Cups Red Grapes, halved

1 1/2 Cups Spinach, chopped

3/4 Cup Feta Cheese, crumbled

3/4 Cup Raisins

3/4 Cup Store Bought Oil and Vinegar Dressing

6 Tbsp Walnuts or Almonds, chopped, optional

Directions

1. Cook quinoa in water according to package directions.

2. Once quinoa has cooked, gently mix all other ingredients together.




Dinner: Pan Fried Cod w/Oven Roasted Parmesan Veggies

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (6 oz) Wild Caught Alaskan Cod Fillets

¼ Cup Almond Flour

2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



4 (6 oz) Wild Caught Alaskan Cod Fillets

1/2 Cup Almond Flour

4 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

6 (6 oz) Wild Caught Alaskan Cod Fillets

3/4 Cup Almond Flour

6 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Pat excess water from cod fillets and salt and pepper each one to taste.

2. Lightly cover each fillet in almond flour.

3. In a skillet heat olive oil on medium low to medium heat.

4. Add fillets to skillet and cook on each side for 6-8 minutes on first side and then 3-5 minutes on second side or until cooked through.

Oven Roasted Parmesan Veggies

  • 2
  • 4
  • 6
  • Nutrition

½ Lb Brussel Sprouts, halved

2 Medium Sized Red Potatoes, cut into chunks

½ Cup Parmesan, shredded

2 Tbsp Extra Virgin Olive Oil

½ tsp Garlic Powder

½ tsp Onion Powder

¼ tsp Salt

¼ tsp Ground Black Pepper

1 Lb Brussel Sprouts, halved

4 Medium Sized Red Potatoes, cut into chunks

1 Cup Parmesan, shredded

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Salt

1/2 tsp Ground Black Pepper

 

1 1/2 Lb Brussel Sprouts, halved

6 Medium Sized Red Potatoes, cut into chunks

1 1/2 Cup Parmesan, shredded

1 1/2 tsp Garlic Powder

1 1/2 tsp Onion Powder

3/4 tsp Salt

3/4 tsp Ground Black Pepper

Directions

1. Preheat oven to 400 degrees.

2. In a bowl, mix all ingredients together and then spread in a single layer on a sheet pan.

3. Roast in oven for 20-30 minutes, or until veggies are tender and crisp, flipping halfway through.