Garlic Chicken
1 ½ Lbs Skinless Chicken Thighs 1/4C Olive Oil 4-5 Garlic Cloves, Minced 2 TBSP Smoked Paprika 1TBSP Cayenne Powder 3 TBSP Fresh Parsely, Chopped Salt and Pepper Preheat oven to 425*. In a
Baked Avocado and Egg *Maintenance Phase*
1 Avocado, halved and pit removed 1 egg Salt and pepper to taste Additional seasonings of your choice Preheat oven to 425*. Whisk the egg in a bowl and set aside. Slice off the
Coconut Curry Chicken *Maintenance Phase*
1 1/2lbs Chicken breast, cubed 3-4 TBSP Coconut Oil 4-5 TBSP Curry Powder, I used Madras Curry Powder ½ Yellow Onion, thinly sliced 2 Garlic cloves, smashed and minced 1 Can of Coconut Milk 8oz
Breakfast “Sandwich”
2 Eggs Dash of Salt and Pepper Dash of garlic powder or smoke paprika(optional) Olive oil or oil of choice 2 Round Egg Molds or Large Mouth Mason Jar Lids Place the molds or
Cucumber “Noodle” Salad
Salad: 2 Persian Cucumbers 7 Cherry Tomatoes, halved Red Onion, thinly sliced Dressing: 2 TSP Olive Oil 2 TBSP Apple Cider Vinegar Salt and Pepper to taste Garlic powder Using a spiralizer, make
Jicama “Fries”
1 container of Jicama sticks 1-1½ Tbsp Olive oil or Grapeseed oil Garlic Powder Cayenne or Smoke Paprika Salt Pepper Preheat oven to 400. Toss the jicama sticks in the olive oil/grapeseed oil.
