Thursday, July 2, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Power Lunch Smoothie

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

1 1/2 Cups Strawberries, sliced

1 Cup Blueberries

1 Cup Spinach

1 1/2 Cups Whole Milk Plain Greek Yogurt

2 Tbsp Honey

1 Cup Coconut Water (more or less, depending on the consistency you prefer-Milk can also be used)

3 Cups Strawberries, sliced

2 Cups Blueberries

2 Cups Spinach

3 Cups Whole Milk Plain Greek Yogurt

4 Tbsp Honey

2 Cups Coconut Water (more or less, depending on the consistency you prefer-Milk can also be used)

4 1/2 Cups Strawberries

3 Cups Blueberries

3 Cups Spinach

4 1/2 Cups Whole Milk Plain Greek Yogurt

6 Tbsp Honey

3 Cups Coconut Water (more or less, depending on the consistency you prefer-Milk can also be used)

Directions

1. Put all ingredients into a blender and blend until smooth




Dinner: Marinated Pork Tenderloin w/Tomatoes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition Facts

1/2 Lb- 1 Lb Pork Tenderloin

1/2 cup Grape or Cherry Tomatoes

1-1 ½ Pork Tenderloin

1 cup Grape or Cherry Tomatoes

1 1/2 Lb- 2 Lbs Pork Tenderloin

1 1/2 cups Grape or Cherry Tomatoes

Pork Marinade

  • 2
  • 4
  • 6
  • Nutrition Facts

1/8 Cup Soy Sauce

1/2 Tbsp Brown Sugar

1 1/2 Tbsp Honey

1 tsp Extra Virgin Olive Oil

1/4 tsp Ground Ginger

1 1/2 Cloves Garlic, minced

¼ Cup Soy Sauce

1 Tbsp Brown Sugar

3 Tbsp Honey

2 tsp Extra Virgin Olive Oil

½ tsp Ground Ginger

3 Cloves Garlic, minced

1/3 Cup Soy Sauce

1 1/2 Tbsp Brown Sugar

4 1/2 Tbsp Honey

3 tsp Extra Virgin Olive Oil

3/4 tsp Ground Ginger

4 1/2 Cloves Garlic, minced

Directions

1. Preheat oven to 350 degrees

2. Put tenderloin into a baking dish

3. Whisk together all of the marinade ingredients and pour over pork

4. Let marinate at least 30 minutes or up to 8 hours

5. Bake in oven, uncovered, for approx 30 minutes or until internal temp reaches 145 degrees

6. Add the tomatoes to the tenderloin the last 15 minutes of cooking time

7. Allow meat to rest for about 10 minutes after removing from the oven and before slicing

**If you are going to prepare the lunch Friday, cook enough pork tonight for it**

Roasted Sweet Potatoes

  • 2
  • 4
  • 6
  • Nutrition Facts

1 Cup Sweet Potato, Cubed (Approx. 1 Medium Sweet Potato)

1 Tbsp Extra Virgin Olive Oil

2 Cups Sweet Potatoes, Cubed (Approx 2 medium sweet potatoes)

2 Tbsp Extra Virgin Olive Oil

3 Cups Sweet Potatoes, Cubed (Approx. 3 Medium Sweet Potatoes)

3 Tbsp Extra Virgin Olive Oil

Directions

**While tenderloin is resting**

1. Preheat oven to 400 degrees

2. Rinse and pat potatoes dry

3. Cut into chunks, skin on, and put on baking sheet

4. Drizzle potatoes with olive oil and toss to coat

5. Bake approx 10 minutes or until fork tender, flipping potatoes halfway through

**Okra is going to be roasted on the same pan with the sweet potatoes. Instructions below**

Roasted Okra

  • 2
  • 4
  • 6
  • Nutrition Facts

1 Cup Cut Okra

1/8 Tsp Salt

1/8 Tsp Ground Black Pepper

1/2 Tbsp Extra Virgin Olive Oil

2 Cups Cut Okra **Fresh or frozen can be used**

¼ Tsp Salt

⅛ Tsp Ground Black Pepper

1 Tbsp Extra Virgin Olive Oil

3 Cups Cut Okra

1/3 Tsp Salt

1/4 Tsp Ground Black Pepper

1 1/2 Tbsp Extra Virgin Olive Oil

Directions

**While tenderloin is resting**

1. Preheat oven to 400 degrees

2. Rinse and pat dry okra and cut into bite sized pieces *If using frozen, thaw and pat off excess liquid*

3. Put into a bowl and add all other ingredients and toss

4. Bake on the opposite end of pan with sweet potatoes for about 10-15 minutes, flipping halfway through

** You might have to remove the potatoes from the pan before the okra, depending on your preference on crispness and tenderness**