Wednesday, June 2, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Loaded Bowl

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Fresh Spinach

1 Avocado, seeded peeled, and sliced

½ Cup Brown Rice, uncooked

12 Grape Tomatoes

12 Kalamata Olives

2 Boiled Eggs, halved

Salt and Ground Black Pepper to Taste

4 Tbsp Store Bought Oil and Vinegar Dressing 

8 Cups Fresh Spinach

2 Avocados, seeded peeled, and sliced

1 Cup Brown Rice, uncooked

2 Cups Water

24 Grape Tomatoes

24 Kalamata Olives

4 Boiled Eggs, halved

Salt and Ground Black Pepper to Taste

8 Tbsp Store Bought Oil and Vinegar Dressing

12 Cups Fresh Spinach

3 Avocados, seeded peeled, and sliced

1 1/2 Cups Brown Rice, uncooked

3 Cups Water

36 Grape Tomatoes

36 Kalamata Olives

6 Boiled Eggs, halved

Salt and Ground Black Pepper to Taste

12 Tbsp Store Bought Oil and Vinegar Dressing

Loaded Bowl

Directions

1. In a small pot, cover eggs with water and bring to a rolling boil. Boil for 10-15 minutes. Remove eggs from heat and water and allow to cool. Peel and slice in half.

2. While eggs are boiling, cook rice according to package directions.

3. Arrange all ingredients in a bowl and drizzle w/dressing.


Dinner: Mushroom Carbonara w/Oven Roasted Broccoli

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

8 oz Spaghetti Noodles (gluten free are delicious)

2 Cups Chicken Broth

2 Eggs

2 Tbsp Unsweetened Plain Almond Milk

⅓ Cup Parmesan Cheese, grated

4 Slices Bacon, chopped and cooked

4 oz. Baby Bella Mushrooms, sliced

1 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

16 oz Spaghetti Noodles (gluten free are delicious)

4 Cups Chicken Broth

4 Eggs

4 Tbsp Unsweetened Plain Almond Milk

2/3 Cup Parmesan Cheese, grated

8 Slices Bacon, chopped and cooked

8 oz. Baby Bella Mushrooms, sliced

2 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

24 oz Spaghetti Noodles (gluten free are delicious)

6 Cups Chicken Broth

6 Eggs

6 Tbsp Unsweetened Plain Almond Milk

1 Cup Parmesan Cheese, grated

12 Slices Bacon, chopped and cooked

12 oz. Baby Bella Mushrooms, sliced

3 Clove Garlic, minced

Salt and Ground Black Pepper to Taste

Directions

1. In a pot, cook spaghetti in approx. 2 cups spaghetti in chicken broth according to package directions. Once cooked, drain all by ½ cup broth.

2. Cook bacon in a large skillet over medium heat until crispy, about 5-10 minutes. Remove bacon from skillet and drain on paper towel. Remove most of the grease from the skillet, leaving just a little bit.

3. Add mushrooms to the pan w/garlic and saute 3-5 minutes. Remove from heat.

4. In a bowl, whisk together eggs, parmesan, and almond milk.

5. Turn heat to low and return the skillet with mushrooms to heat.

6. Pour noodles and reserved broth into skillet w/mushrooms. Slowly pour in egg mixture and stir together very well for 1 minute.

7. Remove from heat, stir in bacon, and salt and pepper to taste. Serve immediately.

Roasted Broccoli

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Fresh Broccoli Florets

1 Clove Garlic, minced

2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

4 Cups Fresh Broccoli Florets

4 Tbsp Extra Virgin Olive Oil

2 Cloves Garlic, minced

Salt and Pepper to Taste

6 Cups Fresh Broccoli Florets

6 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic, minced

Salt and Pepper to Taste

Directions

1. Preheat oven to 425 degrees.  

2. Rinse broccoli and pat dry.

3. In a medium sized bowl, whisk together olive oil, garlic, and salt and pepper.

4. Add broccoli to olive oil mixture and toss to coat.

5. Spread broccoli onto a baking sheet and roast for approx 15 minutes or until tender and starting to brown, turning half way through.