March 21

March 21

Lemon Water

Breakfast - Scrambled Eggs with cheese, toast, avocado, bell pepper

Lunch - chicken, roasted carrot and cauliflower (with turmeric), spinach, bell peppers, yogurt, granola, strawberries (on sale - yay!).

Snack - sugarfree chocolate almonds from my sweetest visiting teaching partner.  The wrapped ones (Dove chocolate) will be Easter treats for the kids.

Dinner - chicken, asparagus, potatoes, tomatoes, garlic; strawberries on the side

Link to Dinner recipe:  Chicken with Garlic Potatoes and Asparagus

Day 12 Quinoa + Meal Prep Chili Lime Chicken

March 3

6:30 lemon water
8:00 sweet potato pancakes, egg, sauteed spinach with Jane's mixed-up salt and red pepper flakes
I don't normally like cooked spinach but something bitter sounded good this morning and was tasty with the egg.

12:00 Chopped spinach salad on a bed of slightly sauteed spiraled yellow squash - spinach, tomatoes, bell peppers, basil, cucumber, celery, italian dressing; greek yogurt mixed with frozen berries & stevia

4:15 Ezekiel bread peanut butter toast with bananas and chia seeds.  Pero/postum

7:00 Roasted garlic rosemary potatoes, roasted asparagus w/ adobo seasoning, meal prep lime chicken (recipe below - it's good!), bell peppers, milk.

Breakfast - Fried egg, sauteed spinach, sweet potato pancakes

Quinoa works great in the rice cooker - 2 cooker cups-full of quinoa.
Rinse thoroughly, fill to the #3 line with chicken broth and water.

Lunch - Chop spinach salad on a bed of spiralized
yellow squash and a side of quinoa

Lunch, cont.: Berry Greek yogurt

Snack: Peanut butter toast with bananas, pero/postum

Dinner - Roasted potatoes, chili lime chicken, vegetables

Did a little meal prep today - brussels, chicken, potatoes,
quinoa, asparagus, butternut squash (just the little bit I had left over in the fridge).

Meal Prep Baked Lime Chicken Bowls

https://www.yummyhealthyeasy.com/meal-prep-baked-lime-chicken-bowls/

Ingredients

• 2-3 lbs. boneless, skinless chicken breasts, cut into cubes
• 6 Tbsp. olive oil
• 3 Tbsp. red wine vinegar
• Juice from 2 limes
• 2 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• fresh cracked pepper, to taste

Instructions

1. In a large resealable bag, combine olive oil, vinegar, lime juice, chili powder, paprika, garlic powder, salt and pepper.
2. Cut chicken into cubes and add to marinade. Toss to coat. Marinate for 2 hours or up to overnight.
3. Preheat oven to 400ºF. Pour marinated chicken onto baking sheet (large cookie sheet size) and bake in preheated oven for 20 minutes, or until chicken is cooked through.
4. Serve with cooked quinoa and Lemon Green Beans Amandine or Roasted Brussels Sprouts (or other green vegetable). Enjoy!

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