Monday, January 16, 2012

Detox/Reset Menu - Week 2

I didn't blog about my weekend because everyone needs a break.... And all I made was Turkey Soup which consisted of just about everything, carrots, onions, celery, can tomatoes, jasmine rice, chickpeas, a bit of leftover turkey, my homemade broth and a package of frozen chopped spinach. It's lunch for the rest of the week.  I put in some curry powder, a bit of Thai spice mix I had on hand and a couple of drops of coconut extract.  Nice taste.  Not really Indian or Thai but just enough to be different.

Okay, on to day.  I noticed the overall menu from last week had a lot of greens, whole grains and beans.  So I'm using some meals from the original menu and some of my own for this week.

Week 2-Day 1

Egg with Spinach and Provolone. Whole Wheat English Menu
  • Heat a non-stick pan over medium high. Break egg into pan, top with spinach and cheese. Sprinkle with Garlic powder and onion powder if you want.

Leftover Turkey Rice soup

Pork Sandwiches with Avocado Spread, Refried Bean topped with Cheddar and a Southwest Salad
  • Marinate pork sirloin or boneless chops in lime juice and apple cider vinegar for 6 - 8 hours.
  • Mash 1/2 an avocado with 2 tbsp salsa and a squeeze of lime juice. set aside
  • Heat a pan over medium high heat.  Cook the pork until no longer pink inside.  Shred with a fork.
  • Spread 1 tbsp of the avocado mixture on half of a whole grain flat bun.
  • Top with 3-4 ounces of the pork.
  • Heat the refried beans until warm. Top each serving with a tbsp of shredded cheddar
  • For the salad take 1 cup of romaine greens shredded and toss with 1 tbsp corn, diced cucumber, tomatoes, red onion, mushrooms, and roasted red pepper (or fresh). Top with 1 tbsp reduced fat/lite ranch dressing.

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