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Day 14 Recipes and Exercises for the Lifestyle Challenge!!

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Day 14!!!


Spinach Omelet • Servings: 1

This is great for breakfast, lunch, or dinner and is very simple to make.

3-4 Eggs, Slightly Beaten

1 Cup Fresh Spinach

1⁄2 Cup Fresh Mushrooms 1⁄4 Cup Onion, Chopped

1⁄8 Teaspoon Sea Salt

1 Tablespoon Coconut Oil

In a skillet, sauté the mushrooms, onions, and spinach leaves until tender, remove from the skillet. In a small bowl, stir together the remaining omelet ingredients except coconut oil. In the same skillet, heat coconut oil. Pour egg mixture into skillet. Cook over medium heat lifting slightly with spatula to allow uncooked portion to flow underneath until eggs are set (3-4 minutes). Place sautéed mushrooms, onion, and spinach on half of omelet. Gently fold over the other half and slide onto a plate



Taco Salad

Great for families. This recipe allows you to have taco night without needing the taco shells. Spread a variety of toppings on the table and let everyone customize their own.

Basic Chili Recipe

Mixed Lettuces



Black beans, cooked

Tomato, chopped

Red Bell Pepper, Chopped

Black Olives, Sliced

Avocados or Guacamole


Mix your salad ingredients and top with the chili.



Orange Chicken • Servings: 4

This is a quick, simple dish with great flavor.

4 Skinless, Boneless Chicken Breasts

2 Teaspoons Olive Oil

2 Teaspoons Butter

1⁄4 Teaspoon Salt 1⁄2 Cup White Wine

1⁄4 Teaspoon Freshly Ground Black Pepper

1⁄2 Cup Fresh Orange Juice (about 2 Oranges)

1⁄3 Cups Whole Wheat Flour or Coconut Flour

Place each chicken breast half between pieces of waxed or parchment paper. Pound each piece into 1⁄2 inch thickness using a meat mallet or heavy skillet. Sprinkle both sides of chicken evenly with salt and pepper; dredge chicken in flour. Heat oil and butter in a large skillet over medium-high heat; cook for 1 minute or until lightly browned, stirring occasionally. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken, slice thinly, and keep warm. Add wine and orange juice to pan; cook until reduced and alcohol is burned off to 1/2 cup (about 4 minutes). Serve sauce over chicken.



Lime and Walnut Coleslaw

A great tangy, crunchy salad. This is a great alternative to mayonnaise-based slaws.

1 1⁄2 Cups Raw Walnut Pieces

1⁄2 Head Medium-Large Cabbage

1 Basket of Tiny Cherry Tomatoes, Quartered (optional – not pictured here)

1 Jalapeño Pepper, Seeded and Diced

3⁄4 Cup Parsley or Cilantro, Chopped

1⁄4 Cup Freshly Squeezed Lime Juice

2 Tablespoons Olive Oil

1⁄4 Teaspoon Sea Salt


Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into very thin slices. Cut long pieces in half. Combine the cabbage, walnuts, tomatoes, Jalapeño (optional), and cilantro or parsley in a bowl. In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir.



Exercise for today: Rest Day!!!!



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