mealplan.week44.pdf

1. WEEK 44 RECIPES
BREAKFAST LUNCH SNACKS DINNER DESSERT
denver omelet
casserole
chicken club lettuce
wraps
sun-dried tomato &
goat cheese bites
stuffed eggplant
3 ingredient peanut
butter cookies
asparagus bacon &
egg bake
chicken salad
avocado with
sunflower seeds
chili butter
zucchini noodles
turkey, avocado &
egg wraps
chicken & feta bento
smoked salmon in
endive spears
tuscan butter
shrimp
tomato & avocado
omelet
roast beef & radish
bento
everything bagel
crackers
bacon zucchini
alfredo
ham & pepper
frittata
simple salami salad
roasted pumpkin
seeds
sesame pork
lettuce wraps
smoked salmon &
creamy vegetable
skillet
chicken salad bento
turkey, tomato &
avocado boats
kale caesar salad
with almond
crusted chicken
huevos rancheros
roast beef &
avocado salad
baked eggplant &
ricotta stacks

2. CALORIES FAT PROTEIN CARBOHYDRATES
425.68 29.88g 30.23g 7.89g
Ingredients
Preparation
1/2 sweet onion, diced
1 green bell pepper, diced
2 Tbsp. unsalted butter
4 oz. ham, diced
1/3 cup half and half
10 eggs
1 cup shredded cheddar
1. Preheat the oven to 350 degrees and prepare
a large baking pan.
2. Melt the butter in a skillet over medium-high
heat. Add the pepper and onion and saute until tender. Add in the diced ham and
allow it to cook until it gets crispy. Pour the contents of the skillet into the baking dish
and add the shredded cheese on top.
4. Whisk together the eggs and half & half until they are mixed together well, then
pour the mixture over the vegetables in the baking dish and place it in the oven for 35
minutes. Allow it to sit to cool for at least 5 minutes before serving. Store in an airtight
container in the fridge.
*You can use any shredded cheese.
Denver Omelette Casserole
(4 servings)

3. CALORIES FAT PROTEIN CARBOHYDRATES
244.24 15.81g 20.28g 4.97g
Ingredients
Preparation
8 slices turkey bacon
8 oz. asparagus
8 eggs
1 cup shredded mozzarella
1. Preheat the oven to 425 degrees and prepare a non-
stick baking dish/grease a pan.
2. Place the bacon strips in a skillet over medium heat.
Flip until crispy and cooked. Once cooked, place them
on a a plate lined with a paper towel.
3. Trim the ends of the asparagus stalks. Once the bacon has been removed from the
skillet, add the asparagus to the redered fat and toss to coat. Place the asparagus
onto a baking sheet and bake it in the oven for 8 minutes.
4. After the 8 minutes is up, remove the baking sheet from the oven, add the bacon
to the asparagus, crack the eggs over both of them along the tray, and add the
shredded mozzarella cheese to top it off. Place the tray back in the oven for 5 or so
minutes until the eggs are cooked and the cheese is melted.
Asparagus, Bacon & Egg Bake
(4 servings)

4. CALORIES FAT PROTEIN CARBOHYDRATES
353.98 26.14g 22.18g 8.78g
Ingredients
Preparation
1 tsp. coconut oil
2 eggs
1/2 avocado
4 slices deli turkey
1. Heat the coconut oil in a skillet over medium heat.
2. Whisk the eggs together in a small bowl. Add
them to the skillet and allow them to cook, stirring
them occasionally and cooking until set but still
moist.
3. Dice the avocado and season with salt & pepper to taste.
4. Lie the turkey slices down and fill it with the avocado and egg.
Turkey, Avocado & Egg Breakfast Wraps
(1 serving)

5. CALORIES FAT PROTEIN CARBOHYDRATES
327.5 26.78g 12.98g 10.94g
Ingredients
Preparation
1/2 avocado
1/2 medium roma tomato
1 Tbsp fresh basil, chopped
2 eggs
1/2 Tbsp olive oil
1. Slice the avocado and tomato into thin
pieces.
2. Whisk together the eggs with 2 tbsp of water and season the mixture with salt and
pepper.
3. Place a skillet on the stovetop over medium-low heat and add the whisked eggs to
the pan, creating a thin layer around the circle of the pan. After about 3 minutes, the
top of the eggs should start to solidify. When this occurs, layer one half of the eggs
with the avocado and tomato and fold the other half over them.
4. Slide the omelet onto a plate and top with fresh basil.
Tomato & Avocado Omelet
(1 serving)

6. CALORIES FAT PROTEIN CARBOHYDRATES
256.58 18.11g 15.25g 7.86g
Ingredients
Preparation
2 oz. ham, diced
1/2 green bell pepper, diced
2 green onions, thinly sliced
2 Tbsp. unsalted butter
8 eggs
1/2 cup half and half
1. Preheat the oven to 375 degrees.
2. Melt the butter in a skillet over
medium-high heat. Once it melted, add in the diced ham, pepper, and sliced onion,
allowing them to cook for 3 minutes or until soft. Season with salt and pepper.
3. Crack all of the eggs into a bowl and whisk together with the half and half. Pour the
mixture over the contents of the skillet. Place it in the oven to cook for 25 minutes or
until the frittata is golden brown and the eggs are set.
4. Allow it to cool for 5 minutes before serving.
Ham & Green Pepper Fritatta
(4 servings)

7. CALORIES FAT PROTEIN CARBOHYDRATES
379.68 30.29g 16.76g 12.79g
Ingredients
Preparation
1/2 oz. red onion, thinly sliced
3 oz. fresh asparagus
1/2 Tbsp olive oil
2 oz. smoked salmon
1/4 cup cream cheese
3 oz. bell pepper, sliced
1. Trim the hard ends of the asparagus
before cutting it into 1 inch lengthwise
slices.
2. Add the olive oil to a skillet over medium-high heat. Once warmed, add in the
onion and sliced bell peppers for about 3 minutes to let them soften. Then, add the
asparagus and cook for 3 more minutes which is when it should start to turn bright
green.
3. While the vegetables are cooking, chop up the smoked salmon. Once the
vegetables are done, mix in the salmon and cream cheese. Once everything is mixed
together, plate and enjoy.
Smoked Salmon & Creamy Vegetable Skillet
(1 serving)

8. CALORIES FAT PROTEIN CARBOHYDRATES
241.74 17.81g 12.14g 9.96g
Ingredients
Preparation
3 eggs
1 tsp. salt
2 Tbsp. chives, chopped
1 Tbsp. olive oil
2 zucchini, coarsely grated and drained of liquid
1 oz. pico de gallo
2 Tbsp. almon flour
2 Tbsp. guacamole
1. Heat the olive oil in a skillet over high heat. Mix the
zucchini, almond flour, one egg and 1 tablesoon of the
chives together. Scoop the zucchini mixture into the pan and make 2 fritters of equal
size. Flatten the fritters with a spoon and form them into a circle. Cook each side for
3-4 minutes on both sides.
2. While the zucchini fritters cook, place a small pan over high heat for 2 minutes then
add olive oil to coat it and allow it to warm for 30 seconds. Crack the other 2 eggs into
the pan then lower the heat to medium and fry the eggs until the whites are set and
crisping but the yolk is still a little runny depending how you like them. Season the
eggs with salt and pepper to taste.
3. Remove the zucchini fritters from their pan when done then top them with the 2
eggs. Garnish everything with pico de gallo, guacamole and remaining chives.
Huevos Rancheros
(2 servings)

9. CALORIES FAT PROTEIN CARBOHYDRATES
373.95 23.91g 28.55g 13.65g
Ingredients
Preparation
1/4 butter lettuce head
4 oz. pre-cooked chicken breast
1/2 red bell pepper
1/2 roma tomato
1/2 avocado
1 1/2 Tbsp mayonnaise
1. Remove the leaves from the butter lettuce
head and lay out half of them flat down on a
clean surface. Place an even amount of chicken
breast pieces in each one.
2. Remove the seeds from and slice the red bell pepper, tomato, and avocado half,
then combine all of them in a bowl with the mayonnaise. Equally spoon the mixture
on top of the chicken pieces in the lettuce wraps.
3. Roll the lettuce leaves around the ingredients to make a wrap.
Chicken Club Lettuce Wraps
(1 serving)

10. CALORIES FAT PROTEIN CARBOHYDRATES
500.12 29.92g 47.19 10.65g
Ingredients
Preparation
1/4 shallot, minced
1/2 Tbsp balsamic vinegar
1 Tbsp olive oil
1/4 cup cherry tomatoes, halved
1/2 avocado, diced
1 Tbsp fresh basil, chopped
7 oz. pre-cooked chicken breast
1. Add shallots to a bowl with balsamic vinegar and
olive oil. Allow them to soak for 5 minutes.
2. In the bowl with the shallots and balsamic vinegar
marinade toss in the precooked chicken breast
pieces, avocado cubes, and tomatoes. Season
everything with salt and pepper to desired taste and serve once everything is evenly
coated with dressing.
Chicken Salad
(1 serving)

11. CALORIES FAT PROTEIN CARBOHYDRATES
441.86 36.03g 24.47g 6.08g
Ingredients
Preparation
1 1/2 Tbsp. olive oil
1/4 lemon
1/4 cup feta cheese
1/4 cup assorted olives
1/4 cup cherry tomatoes
3 oz. chicken breast, cooked
1. In a small bowl, whisk together the olive oil with the lemon juice.
2. Plate everything and enjoy with a lemon marinade!
Chicken & Feta Bento
(1 serving)

12. CALORIES FAT PROTEIN CARBOHYDRATES
295.93 17.9g 27.64g 6.29g
Ingredients
Preparation
1/ 2 cup radishes, sliced
1 oz. cheese
2 oz. roast beef
2 Tbsp. greek yogurt
1 tsp. mustard
1. In a small bowl, mix together the greek yogurt
with mustard. This will be the dipping sauce for
the bento bowl sides.
2. Plate everything and enjoy!
Roast Beef & Radish Bento
(1 serving)

13. CALORIES FAT PROTEIN CARBOHYDRATES
491.33 37.79g 28.36g 8.79g
Ingredients
Preparation
3 Tbsp sour cream
2 tsp dijon mustard
1/4 cup cherry tomatoes
1/8 cup red onion
2 eggs, boiled
2 oz. salami
1 1/4 cup arugula
salt
pepper
1. In a small bowl, mix together the sour cream,
mustard, 1 teaspoon of water, salt and pepper to
desired taste. If you desire a thinner salad dressing,
add more than 1 tsp at a time of water to desired
consistency, otherwise, it will be very thick.
2. Now, cut the cherry tomatoes, peel the onion and slice it, and coarsely chop the
hard boiled eggs and salami in order to toss into a bowl with the arugula. Top it off
with the dressing and toss the salad again to coat it evenly.
*You can replace arugula with lettuce, kale, or spinach if desired.
Simple Salami Salad
(1 serving)

14. CALORIES FAT PROTEIN CARBOHYDRATES
373.02 20.52g 25.29g 23.99g
Ingredients
Preparation
3 oz. chicken breast, cooked, diced
1 green onion, thinly sliced
1/2 Tbsp. dill, finely chopped
1 1/2 tsp. mustard
2 celery stalks, cut into 3” sticks
1/4 cup green olives
2 Tbsp. cashews
2 Tbsp. mayonnaise
1. Mix chicken, green onions, dill, mustard &
mayonnaise together in a bowl.
2. Plate the other sidese with the chicken salad,
green olives, and cashews.
Chicken Salad Bento
(1 serving)

15. CALORIES FAT PROTEIN CARBOHYDRATES
497.97 44.44g 14.99g 13.59g
Ingredients
Preparation
2 Tbsp mayonnaise
1/2 tsp garlic, minced
1/2 tsp smoked paprika
1/2 avocado
1/4 lemon
1/2 Tbsp olive oil
2 cups shredded mixed greens
2 oz. roast beef lunch meat
2 oz. roasted red pepper
1. In a bowl, mix together the mayonnaise, garlic, and paprika. Set it aside for later use
once combined.
2. Chop the roasted red peppers and slice the avocado in half. Mix them both
together in a large bowl with the lemon juice, olive oil, mixed greens, salt & pepper.
3. Place salad into a bowl, then top with the sliced avocad, red peppers and roast
beef. Spoon on the aioli mayo mixture.
Roast Beef & Avocado Salad
(1 serving)

16. CALORIES FAT PROTEIN CARBOHYDRATES
466.56 42.39g 10.01g 15.91g
Ingredients
Preparation
1 eggplant
1/2 cup olive oil
1/2 shallot, minced
1/2 cup parsley, chopped
2 tsp. garlic, minced
1 cup feta cheese
2 Tbsp. apple cider vinegar
4 cups spinach
1/3 cup pine nuts
1. Preheat the oven to 425 degrees and line a
baking sheet with foil.
2. Cut the eggplant in half (lengthwise) and place on the baking sheet skin-side down
before coating with 1/4 cup of the olive oil, season with salt and pepper, then bake for 30
minutes.
3. Mix the parsley, garlic, shallot & feta cheese together in a small bowl. Season with salt
and pepper.
4. When the eggplant is done cooking, spoon this mixture onto it evenly and bake for
another 15 minutes in order to tenderize the eggplant and brown the feta mixture. Allow
it to cool for 5 minutes once it is removed from the oven.
5. To prepare the side salad, in a large bowl combine the last 1/4 cup of olive oil with the
red wine vinegar, salt, and pepper. Once combined, add in spinach and pine nuts and
toss everything together.
6. Serve immediately by plating 1/4 of the eggplant with the side salad and eat the meat
of the eggplant out of the skin with a fork.
Stuffed Eggplant
(4 servings)

17. CALORIES FAT PROTEIN CARBOHYDRATES
529.28 45.04g 22.85g 13.1g
Ingredients
Preparation
1 zucchini
4 anchovies, sliced
3 Tbsp. unsalted butter
2 tsp. garlic, minced
1/4 cup parmesan cheese
1/4 red chili pepper, sliced
3 Tbsp. sliced almonds
1. Spiralize the zucchini into noodles and spread them out on paper towels to soak up
the excess juice.
2. Melt the butter in a skillet over medium heat. Once the butter is melted, add in the
red chili, anchovies, and garlic, then cook until the garlic turns golden.
3. Add in the zucchini noodles and toss them with the chili, anchovies, garlic, and
butter, allowing them to cook until softened and warmed. This should take about 2
minutes.
4. When the noodles are cooked, plate them and top with parmesan cheese and
sliced almonds. Serve immediately
Chili Butter Zucchini Noodles
(1 serving)

18. CALORIES FAT PROTEIN CARBOHYDRATES
511.15 29.57g 49.75g 15.36g
Ingredients
Preparation
1 cup cauliflower, cut into florets
1/4 cup cherry tomatoes, halved
1 Tbsp. basil, chopped
1/2 Tbsp. olive oil
6 oz. raw shrimp
1 Tbsp. unsalted butter
1/2 tsp. garlic, minced
1 cup spinach
1/4 cup parmesan cheese, shredded
1 lemon wedge
1/4 cup half and half
1. Heat olive oil in a skillet over medium-high heat.
Once warmed, add in the shrimp and season with
salt and pepper to taste. Cook the shrimp for about 4 minutes. Once fully cooked,
remove them and place them in a bowl to the side. Add the cauliflower to the skillet
and saute for about 3-4 minutes or until tender.
2. Reduce the heat to medium and melt the butter. Add the minced garlic and cook it
for about 1 minute. Then, add the tomato halves and spinach, stirring periodically and
until the spinach wilts, about 4 minutes.
3. Once the spinach wilts, add the half and half, shredded parmesan, and chopped
basil. Stir the ingredients together and allow it to thicken into a sauce and simmer for
3 minutes.
4. Mix in the shrimp and stir it to evenly coat everything with the sauce. Squeeze in
the lemon juice right before serving. Serve immediately and enjoy!
Tuscan Butter Shrimp
(1 serving)

19. CALORIES FAT PROTEIN CARBOHYDRATES
561.54 45.99g 22.47g 10.34g
Ingredients
Preparation
6 slices bacon
1/2 shallot
1/4 cup vegetable broth
1 zucchini
2 tsp minced garlic
2/3 cup heavy cream
1/2 cup shredded parmesan cheese
1 Tbsp. olive oil
1. To prepare, cut the raw bacon strips into 1 inch pieces,
chop the shallots, and spiralize the zucchini into noodles.
Heat 1 tablespoon of olive oil in a large saute pan or
skillet over medium heat. Once the oil is hot, saute for
30 seconds. Add the zucchini noodles and saute for 5
minutes, until just tender and al dente.
2. Place a skillet over medium heat on the stovetop and place in the bacon, cooking it until
crispy which should take 8-10 minutes. Once it is done, place it to the side on a plate lined
with paper towels to soak up any excess fat.
3. Keeping the skillet on medium heat, place the shallots in and cook until they are tender
but do not let them brown. This typically takes about 2 minutes. After they soften, add in the
minced garlic and cook with the shallots for 30 more seconds.
4. Pour in the vegetable broth with the shallots and garlic and stir it around to mix everything
together evenly. Scrape off any browned bits on the bottom of the skillet. Then, reduce
the heat to low. Add in the heavy cream and stir. Next, add the shredded parmesan. Mix
everything until the sauce thickens.
5. Once everything has thickened into a sauce, add in the zoodles and bacon bits, tossing to
combine, and remove the skillet from heat. Serve immediately.
* You can replace bacon strips with turkey bacon if desired. If you do not have a spiralizer, you can use a vegetable
peeler.
Bacon Zucchini Alfredo
(2 servings)

20. CALORIES FAT PROTEIN CARBOHYDRATES
547.75 46.49g 20.89g 10.35g
Ingredients
Preparation
1/4 yellow onion, diced
1 stalk celery, diced
2 Tbsp. olive oil
8 oz. ground pork
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 Tbsp. coconut aminos
2 tsp. sesame oil
1/2 head butter lettuce
1 Tbsp. sesame seeds
1. Heat the olive oil in a skillet over medium heat.
Add in the onion and celery and cook them until
tender and soft, about 5 minutes.
2. Add in the ground pork, breaking it up as it cooks, and allow it to cook until
browned and fully cooked. Add in the garlic powder, onion powder, coconut aminos,
and sesame oil. Allow it to cook for one more minute. Once it is done, season it with
salt and pepper to taste.
3. Rip off the butter lettuce leaves and wash them. Equally divide the ground pork
and vegetables into each of them and sprinkle on some sesame seeds.
Sesame Pork Lettuce Wraps
(2 servings)

21. CALORIES FAT PROTEIN CARBOHYDRATES
693.82 49.41g 45.89g 23.89g
Ingredients
Preparation
1/4 cup almonds
1 tsp. italian seasoning
1 egg
4 chicken breast strips
2 cups kale
1 1/2 Tbsp. olive oil
1/2 lemon
1 1/2 tsp. dijon mustard
1 tsp. garlic, minced
1 anchovy
1/4 tsp. dried parsley
1. Preheat the oven to 400 degrees and line a baking dish with aluminum foil.
2. Add the almonds, italian seasoning, salt & pepper to a food processor. Pulse until
the almonds resemble bread crumbs. Transfer the seasoning mixture to a deep bowl.
3. Crack the egg into another bowl. Dip each chicken breast tender into the egg
mixture, then the almond and seasoning mixture. Once coated, place on the
aluminum foil and repeat for all 4 ounces of chicken strips. Bake the chicken for 15-20
minutes until the inside reaches 165 degrees.
4. While the chicken is cooking, tear up the kale and remove the hard stems. In a
small bowl, mix together the olive oil, mustard, lemon juice, minced garlic, anchovy,
dried parsley, and salt and pepper. Use a fork to mash the anchovy in and whisk
everything together until the dressing thickens slightly.
5. Toss the kale with this dressing and top with the chicken.
Kale Caesar Salad with Almond Crusted Chicken
(1 serving)

22. CALORIES FAT PROTEIN CARBOHYDRATES
346.57 27.93g 9.63g 17.83g
Ingredients
Preparation
1/2 eggplant
3 Tbsp. olive oil
1 tsp. garlic powder
1/2 cup ricotta cheese
1/2 tsp. italian seasoning
1/2 cup pasta sauce
3 1/2 Tbsp. fresh basil, chopped
1. Preheat the oven to 375 degrees and line a baking tray with aluminum foil.
2. Slice the eggplant in 1/2 inch sliced circles and coat with olive oil on both sides.
Season both sides with salt, pepper, and garlic powder. Bake the slices for 20
minutes in the oven.
3. While the eggplant is cooking, combine the ricotta cheese, Italian seasoning, salt,
and pepper to taste in a small bowl.
4. When the 20 minutes is up and the eggplant is tender, top with a tablespoon of
the tomato sauce and a spoonful of ricotta cheese. Once topped, place back in the
oven for 10 minutes.
5. Garnish each stack with basil and enjoy!
Baked Eggplant & Ricotta Stacks
(2 servings)

23. CALORIES FAT PROTEIN CARBOHYDRATES
150.02 11.62g 7.39g 4.28g
Ingredients
Preparation
1/4 cup pistachios
1 cup goat cheese
1/2 cup light cream cheese
1/4 cup sun-dried tomatoes
1. Using a food processor, pulse the
pistachios until they are ground then
place to the side in a bowl.
2. Add the cream cheese, goat cheese,
sun-dried tomatoes, salt & pepper, to taste, to the food processor. Pulse in until mixed
thoroughly.
3. Roll the cream cheese, goat cheese, and sun-dried tomato mixture into 12- 1 inch
balls. Roll them in the ground pistachios.
4. Refrigerate the bites for 1 hour before serving to allow them to firm up.
5. Enjoy 2 pistachio bites per serving and store the rest in an airtight container in the
refrigerator.
Sun-dried Tomato & Pistachio Goat Cheese Bites
(6 servings)

24. CALORIES FAT PROTEIN CARBOHYDRATES
180.25 16g 3.51g 9.79g
Ingredients
Preparation
1/2 avocado
1 Tbsp. sunflower seeds
1/4 lemon
1. Slice the avocado down the center and
remove the pit.
2. Cut two wedges of a lemon off for yourself
and remove the seeds from it.
3. Sprinkle the sunflower seeds on the avocado
and squeeze one of the lemon wedges over it. You can eat the avocado right out of
the peel!
Avocado with Sunflower Seeds
(1 servings)

25. CALORIES FAT PROTEIN CARBOHYDRATES
271.29 20.77g 9.74g 15.98g
Ingredients
Preparation
1/2 Tbsp. olive oil
1/2 head endive leaves
1 oz. smoked salmon
1/2 avocado, sliced
1/3 cup red onion, minced
1. Wash the endive and separate the leaves
from the head. Place them on a plate and set
aside.
2. Top each spear with a slice of smoked
salmon. Evenly divide the red onion and
avocado between all spears.
3. Season with salt and pepper to taste. Drizzle with
olive oil and enjoy!
Smoked Salmon in Endive Spears
(1 serving)

26. CALORIES FAT PROTEIN CARBOHYDRATES
302.61 26.9g 10.04g 9.86g
Ingredients
Preparation
2 Tbsp. unsalted butter
2 cups almond flour
1/2 tsp. baking powder
1 egg
1 Tbsp. poppy seeds
1 Tbsp. sesame seeds
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1. To begin, preheat the oven to 300 degrees.
Melt the butter in 15 second increments in the
microwave to make sure it does not burn.
2. In a large bowl, whisk together the almond flour, salt, and baking powder before
pouring in the raw egg and melted butter to form a tough dough.
3. Line the counter with a piece of parchment paper and place the ball of dough on
it. Top it with another piece of parchment paper and use a rolling pin to evenly roll
out the dough to 1/8” thickness. Once rolled out, remove the top piece of parchment
paper and cut the flat dough into 2-inch size squares to make cracker shapes.
4. Sprinkle the poppy seeds, sesame seeds, and garlic & onion powder over the
dough.
5. Place the parchment paper with the crackers on it onto a baking tray and bake in
the oven for 30- 40 minutes, or until golden brown. Once they are cooled enjoy!
6. Store in an airtight container at room temperature.
Everything Bagel Crackers
(10 servings)

27. CALORIES FAT PROTEIN CARBOHYDRATES
213.43 19.57g 9.75g 3.45g
Ingredients
Preparation
1/4 cup pumpkin seeds
3/4 tsp. olive oil
1/4 tsp. himalayan pink salt
1. Preheat the oven to 400 degrees.
2. Add the pumpkin seeds, the olive oil, and the
Himalayan pink salt to a bowl and toss to evenly
coat the pumpkin seeds. Spread the seeds on a
lined baking sheet and roast them for about 10
minutes or until golden brown.
3. Allow them to cool then enjoy!
Roasted Pumpkin Seeds
(1 serving)

28. CALORIES FAT PROTEIN CARBOHYDRATES
193.56 13.03g 11.27g 10.46g
Ingredients
Preparation
1/2 avocado
2 oz. turkey breast lunch meat
1/2 tomato
1. Cut the avocado in half with a knife, and
use a spoon to remove the green meat
from the skin halves.
2. Dice the avocado meat, turkey and
tomatoes. Mix in a bowl and season with salt and pepper to taste.
3. Spoon the mixture back into the avocado skin halves and enjoy one half for one
snack.
Turkey, Tomato & Avocado Boats
(1 serving)

29. CALORIES FAT PROTEIN CARBOHYDRATES
114.08 7.46g 5.88g 9.89g
Ingredients
Preparation
1 cup peanut butter
1/3 cup Swerve
1 egg
1. Preheat the oven to 350 degrees
and line a baking tray with parchment
paper or non-stick spray.
2. Combine all of the ingredients into
a bowl to form a dough. Once mixed
well, roll into 12 one-inch balls and
place on the baking tray, pressing down with a fork to make the balls about 1/2 inch
thick.
3. Bake for 10-15 minutes, allowing the cookies to become golden brown. Let them
cool for 5 minutes before placing on a wire rack to finish cooling.
3 Ingredient Peanut Butter Cookies
(12 servings)