Tuesday, May 4, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Quinoa Avocado Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Quinoa, cooked

1 Avocado, peeled, seeded, chopped

1 Cup Fresh Spinach, chopped

2 Green Onions, diced

1 Cup Grape Tomatoes, halved

½ Bell Pepper, diced

1 tsp Dried Basil

2 Tbsp Extra Virgin Olive Oil

2 tsp Balsamic Vinegar

2 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

4 Cups Quinoa, cooked

2 Avocados, peeled, seeded, chopped

2 Cups Fresh Spinach, chopped

4 Green Onions, diced

2 Cups Grape Tomatoes, halved

1 Bell Pepper, diced

2 tsp Dried Basil

4 Tbsp Extra Virgin Olive Oil

4 tsp Balsamic Vinegar

4 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

 

6 Cups Quinoa, cooked

3 Avocados, peeled, seeded, chopped

3 Cups Fresh Spinach, chopped

6 Green Onions, diced

3 Cups Grape Tomatoes, halved

1 1/2 Bell Peppers, diced

3 tsp Dried Basil

6 Tbsp Extra Virgin Olive Oil

6 tsp Balsamic Vinegar

6 Tbsp Lemon Juice

Salt and Ground Black Pepper to Taste

 

Directions

1. Whisk together basil, olive oil, balsamic vinegar, lemon juice, salt and pepper. Set aside.

2. Gently mix together all other ingredients and pour olive oil mixture over it and toss to coat.


Dinner: Pork Tenderloin Tacos w/Homemade Guacamole

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 - 1 Lb Pork Tenderloin, cooked and diced

2 Tbsp Extra Virgin Olive Oil

½ Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

4 Corn Tortillas

1 -2 Lb Pork Tenderloin, cooked and diced

4 Tbsp Extra Virgin Olive Oil

1 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

8 Corn Tortillas

 

1 ½ -2 ½ Lb Pork Tenderloin, cooked and diced

6 Tbsp Extra Virgin Olive Oil

1 ½ Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

12 Corn Tortillas



Directions

1. Preheat oven to 400 degrees.

2. Put tenderloin into a baking dish.

3. Whisk together olive oil and taco seasoning and pour over pork.

4. Bake in oven, uncovered, for approx 20- 30 minutes or until internal temp reaches 145 degrees.

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

6. Serve in corn tortillas w/your favorite toppings.

 

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1/2 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Oregano

1/2 tsp Black Pepper

1 ½ Tbsp Chili Powder

1 ½ Tbsp Cumin

1 ½ tsp Paprika

1 ½ tsp Salt

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Oregano

3/4 tsp Black Pepper



Directions

1. Put all ingredients into a small container with a lid and shake until mixed.

Homemade Guacamole

  • 2
  • 4
  • 6
  • Nutrition

1 1/2 Avocados, peeled, seeded and diced

Juice of 1 Lime

1 1/2 Cloves Garlic, minced

1/8 Cup Cilantro, chopped

1/8 Cup Red Onion, finely diced

1/8 Cup Grape Tomatoes, diced

Salt and Pepper to Taste

 

3 Avocados, peeled, seeded and diced

Juice of 1 Lime

3 Cloves Garlic, minced

¼ Cup Cilantro, chopped

¼ Cup Red Onion, finely diced

⅛ Cup Grape Tomatoes, diced

Salt and Pepper to Taste



4 1/2 Avocados, peeled, seeded and diced

Juice of 1 Lime

4 1/2 Cloves Garlic, minced

1/3 Cup Cilantro, chopped

1/3 Cup Red Onion, finely diced

1/4 Cup Grape Tomatoes, diced

Salt and Pepper to Taste

 

Directions

1. In a bowl, mash avocado w/a fork.

2. Gently mix in all other ingredients.

3. Cover and refrigerate.