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

Breakfast:
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.

Lunch:
Leftover Turkey Rice soup

Dinner:
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.

Enjoy!