Advocare Raspberry Chocolate Breakfast Shake

Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder

1/2 c raspberries, frozen

1 medium banana, frozen

6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and raspberries. Blend until smooth.

 

Yields 1 serving

Advocare Peanut Butter Banana Breakfast Shake

Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder

1 medium banana, frozen

1 tbsp natural peanut butter

6-8 oz. water

Directions:

1. Place water in blender. Add shake powder, banana, and peanut butter. Blend until smooth.

 

Yields 1 serving

Advocare Peanut Butter Apple Breakfast Shake

Ingredients:

1 packet chocolate mocha Advocare meal replacement shake powder

1 small apple, quartered

1 tbsp natural peanut butter

6-8 ice cubes

6-8 oz. water

Directions:

1. Place ice and water in blender. Add shake powder, apple, and peanut butter. Blend until smooth.

 

Yields 1 serving

Pepper Jack Turkey Panini

Ingredients:

Whole grain ciabatta bread (Click here for a great recipe)

8 oz. cracked black pepper turkey breast, thinly sliced

4 slices pepper jack cheese slices

6 slices turkey bacon, cooked

1/4 c spicy brown mustard

1 tbsp pure honey or agave 

Directions:

1. Preheat panini press (you can also use a small George Foreman Grill). 

2. In a small dish, add honey and brown mustard. Stir until well combined. Set aside. 

3. Cut ciabatta bread into four “sandwiches.” 

4. Layer each sandwich with 2 oz. turkey, two slices turkey bacon, and one slice of pepper jack cheese. Drizzle honey mustard onto each sandwich.

4. Place sandwiches on panini press or George Foreman grill. Press down tightly for 5-7 minutes or until sandwich is heated through and cheese is melted. 

 

Yields 4 servings, serving size 1 sandwich

Mango & Black Bean Cajun Chicken Tacos

Ingredients:

for the chicken-

2 chicken breasts
1/2 tbsp Cajun seasoning
1/2 tbsp Lemon pepper seasoning
1/2 tbsp Italian seasoning
1/4 tsp garlic powder

for the taco-

1 can black beans, drained, rinsed
3 tbsp salsa
1/2 tsp ground cumin
1 mango, diced
1 tbsp lemon juice
2 c leafy greens (I used a 50/50 mix of baby spring mix and baby spinach)
homemade guacamole
fresh cilantro, for garnish
Whole wheat wrap (you could even leave out the wrap and use more leafy greens to make it a salad)

Directions:

1. Preheat grill. Mix Cajun seasoning, lemon pepper, Italian seasoning, and garlic powder in a small container and mix thoroughly. Rub generously on chicken. Place on hot grill until cooked through. Cut cooked chicken into strips.
2. Mix black beans, salsa, and cumin together in a small bowl. Set aside.
3. Mix mango and lemon juice together in a small bowl. Set aside.
4. Assemble taco:
–Place four wraps on flat counter space. Divide leafy greens evenly between the four wraps on bottom.
–Assemble about 1/4 of the chicken strips onto each taco
–Spoon on about 2 tbsp of the black bean mixture over the chicken strips
–Add 2 tbsp of mango
–Top with 1 tbsp of guacamole and garnish with fresh cilantro

 

Yields 4 servings, serving size 1 Cajun chicken taco

 

recipe modified from 24-day-challenge-cookbook