Showing posts with label Week 2. Show all posts
Showing posts with label Week 2. Show all posts
Wednesday, September 11, 2013
Thursday, August 29, 2013
Sexy in 60 Veg Friendly Week 2 Shopping List
Pantry
Olive Oil
2 tablespoons sugar-or replace with brown rice syrup
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
3 (14.5-ounce) cans diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1 (16-ounce) tube of polenta, cut into 12 slices
2 cups fat-free tomato-basil pasta sauce
2 cups whole oats
Sprouted english muffins
almond butter
2 tbsp raisins
small container applesauce
2 cups uncooked quinoa
2 cups raw almonds
Vegan Mayo
Dijon Mustard
2 cups dry green lentils
2.5 tbsp pure maple syrup
2 tbsp blackstrap molasses
2 tsp regular mustard
3/4 cup long-grain Brown rice
1-2.5 tbsp apple cider vinegar, to taste
1 15-ounce can kidney beans, rinsed and drained
Dairy
16 large eggs
1/2 cup (2 ounces) shredded Asiago cheese
Hummus
4 ounces goat cheese, crumbled
Veggies/Fruits
1 container berries
1-2 Citrus fruits of your choice
2 cups watermelon
2 cups chopped onion
3 garlic cloves, minced
1 (6-ounce) package fresh baby spinach
3 sweet potatoes
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1/3 cup minced fresh cilantro
1 English cucumber, peeled (if desired) and sliced into 1cm rounds (optional)
1 sweet onion, diced
3 garlic cloves, minced
1 sweet apple, peeled and diced (I used Gala)
4 poblano chili peppers
1 1/2 cups corn kernels, fresh (from 3 ears) or thawed frozen
Raw Veggies for Snacks
Olive Oil
2 tablespoons sugar-or replace with brown rice syrup
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
3 (14.5-ounce) cans diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1 (16-ounce) tube of polenta, cut into 12 slices
2 cups fat-free tomato-basil pasta sauce
2 cups whole oats
Sprouted english muffins
almond butter
2 tbsp raisins
small container applesauce
2 cups uncooked quinoa
2 cups raw almonds
Vegan Mayo
Dijon Mustard
2 cups dry green lentils
2.5 tbsp pure maple syrup
2 tbsp blackstrap molasses
2 tsp regular mustard
3/4 cup long-grain Brown rice
1-2.5 tbsp apple cider vinegar, to taste
1 15-ounce can kidney beans, rinsed and drained
Dairy
16 large eggs
1/2 cup (2 ounces) shredded Asiago cheese
Hummus
4 ounces goat cheese, crumbled
Veggies/Fruits
1 container berries
1-2 Citrus fruits of your choice
2 cups watermelon
2 cups chopped onion
3 garlic cloves, minced
1 (6-ounce) package fresh baby spinach
3 sweet potatoes
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1/3 cup minced fresh cilantro
1 English cucumber, peeled (if desired) and sliced into 1cm rounds (optional)
1 sweet onion, diced
3 garlic cloves, minced
1 sweet apple, peeled and diced (I used Gala)
4 poblano chili peppers
1 1/2 cups corn kernels, fresh (from 3 ears) or thawed frozen
Raw Veggies for Snacks
Sexy in 60 Week 2 Veg Meal Plan
Veg Inspired Meal Plan Week 1
Doubling recipes is a good way to make sure you have enough clean food on hand.
Day 1
Breakfast
2 eggs
1 Cup Spinach
1/2 Tomato
Lunch
Large Green Salad (any veggies) with 1 cup cannelini beans, olive oil & balsamic Vinegar
1/2 cup watermelon
Dinner
Jane's Veggie Chili
1/2 Cup Melon
Day 2
Breakfast
1/2 cup cooked oats (not fast kind)
2tbsp applesauce
1 tbsp raisins
Lunch
Salad with Leftover Jane's Chili
Dinner
Italian Eggs over Polenta-Double Polenta for Lunch
1/2 cup berries
Day 3
Breakfast
1/2 sprouted english muffins
2 tsp almond butter
1/2 grapefruit or other citrus fruit
Lunch
Leftover Spinach and Polenta from the night before
1 Hard boiled egg
1 Hard boiled egg
Dinner
1/2 cup sweet potato
Day 4
Breakfast
Use real apples if you have a good blender
Lunch
Leftover Corn and Black Bean Saute on large green salad
Dinner
Large Green Salad
1/2 cup cooked Quinoa
Day 5
Breakfast
1/2 cup cooked oats (not fast kind)
2tbsp applesauce
1 tbsp raisins
Lunch
2 hard boiled eggs
4 Tbsp Hummus
Raw Veggies
1 small handful of almonds if you are still hungry
4 Tbsp Hummus
Raw Veggies
1 small handful of almonds if you are still hungry
Dinner
Day 6
Breakfast
2Tbps almond butter
Lunch
Leftover Maple Baked Lentils and Potato
Dinner
Stuffed Poblano Peppers-use brown rice or quinoa instead of white rice
Large Green salad
Large Green salad
Snacks
Apple and nut butter
1 piece string cheese and almonds
1/2 serving of leftovers
carrots and hummus
1 Hard Boiled Egg
Tuesday, August 27, 2013
Sexy in 60 Week 2 Paleo-Inspired Shopping List
Meats & Eggs:
2 Dozen Eggs
2 dozen large shrimp
5-10 oz Applegate Farms Turkey or Ham
6 Organic Free-Range Chicken Thighs (bone-in, skin-on)
2 Tbsp Melted Butter
8 bacon strips, diced
2 pounds skinless boneless chicken breasts, enough for 2-3 meals and leftovers
1 lb ground beef
1 lb ground pork
Veggies/Fruits:
1 bunch cilantro, rinsed
1 clove garlic
5-9zucchini or yellow squash [I used 7 zucchini for family of 4]
Green Lettuce
1-2 cups Berries
1 Whole Butternut Squash
1/2 pineapple skinned and sliced into inch long pieces
4-5 sweet potato
1/2 red onion
1 garlic clove
Lots of salad fixings
2 green onion, finely chopped
2 1/2 cups kale, finely chopped (leaves only)
2 avocados
fruit (small size)
1 cup finely diced carrots
1 cup finely diced spinach leaves
2 cups frozen berries
2 onions
Pantry:
2 Tbsp Almond Butter
1/4 Cup Shredded coconut
2 cans full fat coconut milk
1/4 tsp vanilla extract
1 tsp raw honey or maple syrup
Coconut Oil
Olive Oil
apple cider vinegar
1-2 Tbsp Gluten-Free Stone Ground Mustard
1/2 Tsp Paprika
1-2 Tbsp cinnamon + Cumin + Spice (chili)
1 tsp onion powder
1 tsp dried parsley
5 cups diced tomatoes (canned is ok)
2/3 cup unsweetened shredded coconut
1 cup pecans
2 Dozen Eggs
2 dozen large shrimp
5-10 oz Applegate Farms Turkey or Ham
6 Organic Free-Range Chicken Thighs (bone-in, skin-on)
2 Tbsp Melted Butter
8 bacon strips, diced
2 pounds skinless boneless chicken breasts, enough for 2-3 meals and leftovers
1 lb ground beef
1 lb ground pork
Veggies/Fruits:
1 bunch cilantro, rinsed
1 clove garlic
5-9zucchini or yellow squash [I used 7 zucchini for family of 4]
Green Lettuce
1-2 cups Berries
1 Whole Butternut Squash
1/2 pineapple skinned and sliced into inch long pieces
4-5 sweet potato
1/2 red onion
1 garlic clove
Lots of salad fixings
2 green onion, finely chopped
2 1/2 cups kale, finely chopped (leaves only)
2 avocados
fruit (small size)
1 cup finely diced carrots
1 cup finely diced spinach leaves
2 cups frozen berries
2 onions
Pantry:
2 Tbsp Almond Butter
1/4 Cup Shredded coconut
2 cans full fat coconut milk
1/4 tsp vanilla extract
1 tsp raw honey or maple syrup
Coconut Oil
Olive Oil
apple cider vinegar
yellow mustard
real sea salt
1/3 teaspoon cayenne pepper
1/2 cup macadamia nuts or walnut
1-2 Tbsp Gluten-Free Stone Ground Mustard
1/2 Tsp Paprika
1-2 Tbsp cinnamon + Cumin + Spice (chili)
1 tsp onion powder
1 tsp dried parsley
5 cups diced tomatoes (canned is ok)
2/3 cup unsweetened shredded coconut
1 cup pecans
Saturday, August 24, 2013
Sexy in 60 Paleo Inspired Week 2 Meal Plan
Paleo Inspired Meal Plan Week 1
Day 1
Lunch
Dinner
Pesto Shrimp and Squash FettuccineDay 2
Breakfast
Pesto Baked Eggs
fresh berries
Lunch
Turkey or Ham (Applegate Farms) Lettuce Roll Ups with Paleo Ranch
Dinner
Grilled Squash and Pineapple with Mustard roasted chicken
Day 3
Family Frittata
Lunch
Dinner
Sweet Potato and Kale Patties with Steamed Veggies with BBQ Sauce
Day 4
Breakfast
2 Scrambled Eggs
1/2 Grapefruit
1/2 avocado
turkey bacon
Lunch
Leftover Sweet Potato and Kale Patties on Large Green Salad with 1/4 avocado
Dinner
Mini Meatloaves
Steamed or Grilled Veggies
Baked Sweet Potatoes
Day 5
Breakfast
Grain Free Porridge
Lunch
Mini Meatloaves 1/2 baked sweet potato
1 small piece fruit
Dinner
Tomato Soup with Chicken
Day 6
Breakfast
Lunch
Leftover Tomato Soup with Chicken
Dinner
Pecan Roasted Chicken or Leftovers!
**Bullet Proof Coffee-1Tbsp grass fed butter (kerigolds) + 1 Tbsp coconut oil + high quality, organic coffee. Put in blender, froth and enjoy.
Snacks:
Ants on a log
Home Made Trail Mix
Chocolate Orange Naked Bars--Double Up!!!!
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