Sweet Potato Cauliflower Soup - Isagenix Strict 30 Approved

Ingredients:

1 large head Cauliflower
3 Large Peeled Sweet Potatoes, cut into 1 inch pieces
1 Tbsp Extra Virgin Olive Oil
7 Cups Water
7 Chicken Bullion cubes
Few dashes Garam Masala or Cayenne Pepper (optional)
1 medium Onion, diced
2 Tbsp Garlic Powder
Sea Salt
Chives
1 Tbsp. Flax Seeds

Instructions:

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt ¾ tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stove-top if needed.

Grilled Lemon Dijon Chicken Skewers - Maintenance Aprroved Meal

4 servings / 164 calories / 4 fat / 26 protein / 1 fiber

Ingredients:

3 garlic cloves-crushed or minced

 1 tsp. olive oil

 1 1/2 T. Dijon mustard

 2 T. fresh lemon juice

 1 1/2 T. fresh oregano (or 2 tsp. dry)

 1 tsp. sea salt

 fresh cracked pepper-to taste

 1 lb. chicken breast-cut into 1" cubes

 1/2 of a red onion-quartered & layers separated

 4 skewers- metal or (wooden that have been soaked)

*Combine the garlic, oil, mustard, lemon juice, oregano, salt & pepper in a medium bowl.

 *Place cubed chicken in a large ziplock bag & pour in the marinade. Close bag and massage to distribute the marinade. Refrigerate overnight.

 *Assemble the skewers alternating the red onion pieces with the chicken and grill.

Pad Thai with Chicken - Strict 30 Approved Meal

Ingredients:

1/2 c. Coconut aminos

3 garlic cloves

1/4 tsp fresh ginger
1 Medium yellow onion

Brown Rice pad Thai noodles / Brown Rice Fettuccine 

2 Tb Almond butter
Green onions
1/4 Lime

Marinate flattened chicken breasts for a few hours in the following:

1/2 c. Coconut aminos

3 garlic cloves

1/4 tsp fresh ginger

Then grill chicken until done

Cut up, set aside

Chop 2 small bunches of green onions and 1 med yellow onion

Boil brown rice pad Thai noodles or brown rice fettuccine style.

Sauce:

1cup coconut aminos

2 garlic cloves, 1/4 tsp fresh ginger 2 T almond butter. Cook until boiling and combined.

Sauté yellow onions until translucent

Add chicken and sauce stir to combine

Add cooked noodles

Stir and top with green onions

Serve with a bit of fresh squeezed lime on top. 

Spanakopita Chicken Burger Patties - Strict 30 Approved Meal

Serves 4 – 305 calories per patty based on myfitnesspal

1 Tbsp 100% Spanish Organic Extra Virgin Garlic Olive Oil, divided
3/4 onion Red Onion-medium - diced
1/3 Package (5 oz pkg) Organic Baby Arugula
5 oz, Organic Baby Spinach
1/4 tsp Oregano, dried
1/2 tsp Granulated Garlic
1 tsp Sea Salt (Fine Ground)
1/4 tsp Pepper, black
Pinch each tarragon, smoked paprika 
2 Tbsp Dill 
1 lb Ground Chicken (Organic) 
1 container (4 oz) Crumbled Feta Cheese
Heat ½ Tbs oil in skillet and saute onion for a few minutes, add spinach and arugula and saute  seasoning with sea salt, pepper, smoked paprika, a little dried tarragon, granulated garlic, oregano – Let cool

Mix cooled spinach, onion mixture with fresh dill and taste for additional seasoning – Add feta and mix well – Add ground chicken and combine, do not overmix.  

Divide into 4 portions and shape into patties.

Heat remaining ½ Tbs oil in large skillet and cook burgers until cooked through – I browned and placed a lid on the pan until cooked through and to 165 degrees.