Be prepared to feel like you’re spoiling yourself! Today you get back much more into your diet. Feel free to incorporate lentils, beans, and nuts.
Breakfast
- Smoothie: banana, vanilla almond milk, frozen berries, 2 scoops of powder, water, 1 tsp agave nectar
- gluten free toast with almond butter
Lunch
- Greek Salad (recipe below)
- any leftover rice you may have in your fridge with a drizzle of olive oil
Snacks
- handful of raw almonds
- hummus with carrots and celery
Dinner
- Quinoa with roasted vegetables (recipe below)
Dessert
- Strawberry “milk shake”- frozen strawberries, 1 tsp agave nectar, almond milk, ice, 1/4 c greek plain yogurt, 1 tbsp almond butter
Greek Salad
- Top a bed of lettuce with chopped tomato, red onion, cucumber, olives, and chick peas
- Mix in a small container 4 tbsp olive oil, 1-2 tbsp lemon juice, dash of salt and pepper, and 1/2 tsp of thyme and rosemary- shake vigorously and pour on salad
Quinoa & Roasted Vegetables
- Make quinoa according to box instructions (quinoa is a grain and located near rice usually)
- Heat 2-3 tbsp safflower oil in saute pan on medium heat
- Add chopped vegetables- I used halved brussel sprouts, sliced portobellas, and sliced green pepper
- Cook mixed vegetables for about 10 minutes, or until soft
- add on top of quinoa and sprinkle with parsley and chopped tomatoes
To learn more about Dr. Brunclik or Blue Hills Chiropractic LLC, visit http://www.bluehillschiropractic.com