Tuesday, November 3, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Quinoa Chickpea Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Cup Quinoa

2 Cups Water

1 (15 oz) Can Chickpeas, rinsed and drained

4 Cups Spinach, chopped

½ Cup Dried Cranberries

¼ Cup Pecans, chopped

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar

1 tsp Honey

Salt and Ground Black Pepper to Taste

2 Cups Quinoa

4 Cups Water

2 (15 oz) Cans Chickpeas, rinsed and drained

8 Cups Spinach, chopped

1 Cup Dried Cranberries

1/2 Cup Pecans, chopped

4 Tbsp Extra Virgin Olive Oil

2 Tbsp Balsamic Vinegar

2 tsp Honey

Salt and Ground Black Pepper to Taste

3 Cups Quinoa

6 Cups Water

3 (15 oz) Cans Chickpeas, rinsed and drained

12 Cups Spinach, chopped

1 1/2 Cups Dried Cranberries

3/4 Cup Pecans, chopped

6 Tbsp Extra Virgin Olive Oil

3 Tbsp Balsamic Vinegar

3 tsp Honey

Salt and Ground Black Pepper to Taste

Directions

1. Bring water to a boil, add quinoa and cook according to package directions

2. While quinoa is cooking, in a small bowl, whisk together olive oil, vinegar, honey, salt and pepper

3. Once quinoa has cooked, remove from heat, transfer to a bowl and allow to cool

4. Once quinoa has cooled, gently stir in all other ingredients, including olive oil blend




Dinner: Shrimp Fajitas

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

¾ Lb Shrimp, peeled and deveined

1 Cup Bell Pepper, seeded and sliced

1 Cup Onion, sliced

1 Cup Grape Tomatoes, halved

1 ½ Tbsp Extra Virgin Olive Oil

2 Tbsp Taco Seasoning (Store bought or homemade*recipe below*)

4 Whole Wheat or High Protein Fajita Tortillas

Cooking Spray

½ Avocado, sliced, optional

1 1/2 Lb Shrimp, peeled and deveined

2 Cups Bell Pepper, seeded and sliced

2 Cups Onion, sliced

2 Cups Grape Tomatoes, halved

3 Tbsp Extra Virgin Olive Oil

4 Tbsp Taco Seasoning (Store bought or homemade*recipe below*)

8 Whole Wheat or High Protein Fajita Tortillas

Cooking Spray

1 Avocado, sliced, optional

2 1/4 Lb Shrimp, peeled and deveined

3 Cups Bell Pepper, seeded and sliced

3 Cups Onion, sliced

3 Cups Grape Tomatoes, halved

4 1/2 Tbsp Extra Virgin Olive Oil

6 Tbsp Taco Seasoning (Store bought or homemade*recipe below*)

12 Whole Wheat or High Protein Fajita Tortillas

Cooking Spray

1 1/2 Avocados, sliced, optional

Directions

1. Preheat oven to 400 degrees

2. In a bowl, mix together olive oil and taco seasoning

3. Add shrimp and veggies to the olive oil mixture and stir to coat

4. Line a sheet pan with foil and spray lightly with cooking spray

5. Transfer shrimp and veggies to sheet pan and put into the oven

6. Roast for 10-12 minutes or until shrimp is opaque being careful not to overcook and flipping halfway through

7. Serve on fajita tortillas with seeded, peeled and sliced avocado on the side

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1 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