FROM 30/10'S KITCHEN...

STANDARD DIET | WEEK 3

  SUMMARY  

Dinners

White Chicken Chili, Carne Asada, Crockpot Ribs, Smoked Chicken, Lemon Cod, Honey Mustard Pork Loin, Asian Pork Loin

 

INGREDIENTS

Produce
 1 Red Bell Pepper
 2 Green Bell Peppers
 1 White Onion (Yield ½ Cup)
 2 Jalapenos
 8 Cloves of Garlic
 1 Can of Green Chilies (4 Oz)
 1-8oz Package of Sliced Mushrooms
 1 Package of Riced Cauliflower
 1 Lime
 1 Bunch of Cilantro
 2 Romaine Heads
 2 English Cucumbers
 Roma Tomato (Yield ½ Cup)
 2 Stalks of Celery (Yield ½ Cup)
 1 ½ Inch Piece of Ginger Root
 ½ Head of Green Cabbage (Yield: 3C)
 1 Small Bag of Spinach
 ½ Head of Red Cabbage
 2 Green Onions
 1 Lemon
 1 Whole Large Cauliflower (Yield 6 Cups)
 1 Bunch of Parsley
 1 Bunch of Thyme
 4 Cups of Brussel Sprouts
 1 Small Head of Broccoli
Meat and Eggs
 2 Personal Serving of Chicken Breast
 1 Personal Serving of Flank Steak
 1 Personal Serving of Beef Short Ribs
 1 Personal Serving of Cod
 2 Personal Servings of Pork Tenderloin
Spices
 Onion Powder
 Cumin
 Coriander
 Paprika
 Oregano
 Garlic Powder
 Black Pepper
 Italian Seasoning
 Mrs. Dash Lemon Pepper
 Chives
 Red Pepper Flakes
Other
 Olive Oil
 Chicken Broth (no sugar added) 1 Cup
 Beef Broth (no sugar added) ¼ Cup
 Coconut Aminos
 Avocado Oil
 Walden Farms Pancake Syrup
 Apple Cider Vinegar
 Rice Vinegar
 Franks Red Hot Sauce
 Walden Farms Cole Slaw Dressing
 Minced Garlic
 Stevia (1 Packet)
 Liquid Smoke
 Walden Farms Balsamic
 Coconut Oil
 Yellow Mustard
 Tamari Sauce
 Sesame Oil
 Lime Juice
 Red Wine Vinegar
 Lemon Juice

 

 

Ingredients

Produce
 1 Red Bell Pepper
 2 Green Bell Peppers
 1 White Onion (Yield ½ Cup)
 2 Jalapenos
 8 Cloves of Garlic
 1 Can of Green Chilies (4 Oz)
 1-8oz Package of Sliced Mushrooms
 1 Package of Riced Cauliflower
 1 Lime
 1 Bunch of Cilantro
 2 Romaine Heads
 2 English Cucumbers
 Roma Tomato (Yield ½ Cup)
 2 Stalks of Celery (Yield ½ Cup)
 1 ½ Inch Piece of Ginger Root
 ½ Head of Green Cabbage (Yield: 3C)
 1 Small Bag of Spinach
 ½ Head of Red Cabbage
 2 Green Onions
 1 Lemon
 1 Whole Large Cauliflower (Yield 6 Cups)
 1 Bunch of Parsley
 1 Bunch of Thyme
 4 Cups of Brussel Sprouts
 1 Small Head of Broccoli
Meat and Eggs
 2 Personal Serving of Chicken Breast
 1 Personal Serving of Flank Steak
 1 Personal Serving of Beef Short Ribs
 1 Personal Serving of Cod
 2 Personal Servings of Pork Tenderloin
Spices
 Onion Powder
 Cumin
 Coriander
 Paprika
 Oregano
 Garlic Powder
 Black Pepper
 Italian Seasoning
 Mrs. Dash Lemon Pepper
 Chives
 Red Pepper Flakes
Other
 Olive Oil
 Chicken Broth (no sugar added) 1 Cup
 Beef Broth (no sugar added) ¼ Cup
 Coconut Aminos
 Avocado Oil
 Walden Farms Pancake Syrup
 Apple Cider Vinegar
 Rice Vinegar
 Franks Red Hot Sauce
 Walden Farms Cole Slaw Dressing
 Minced Garlic
 Stevia (1 Packet)
 Liquid Smoke
 Walden Farms Balsamic
 Coconut Oil
 Yellow Mustard
 Tamari Sauce
 Sesame Oil
 Lime Juice
 Red Wine Vinegar
 Lemon Juice

Directions

Chicken Taco
1

In a small bowl combine together the Chili powder, paprika, sea salt, black pepper, tamari and red wine vinegar.

2

Remove fat from the chicken and cube the chicken into ½ inch pieces.

3

Place the chicken breasts in a large Ziplock pan or a shallow bowl. Pour the chili powder mix into the container and toss the chicken to coat each piece thoroughly.

4

Place the chicken in the refrigerator for 4-8 hours.

5

Remove the chicken from the fridge and set it aside. Heat a large pan over medium high heat and add the oil.

6

Remove a portion of the chicken from the marinade and place it in the hot pan, avoid over crowding the pan. Cook the chicken pieces for 1-2 minutes on each side, and remove from the pan once fully cooked (the internal temperature should be 165°F, this should take about 5 minutes). Repeat this step until all the chicken is cooked.

7

Serve the chicken with lettuce, 2 cups Mexican cauliflower rice and ½ cup Salsa Rojo.

Mexican Cauliflower Rice
9

Heat a medium pan over high heat.

10

Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds)

11

Add in the onion and garlic and sauté until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.

12

Cook the tomatoes and until they are soft and mostly disintegrated then add in the riced cauliflower. Stir and cook for another 7-10 minutes or until the cauliflower is cooked through.

Salsa Rojo
14

Pre-heat the oven to broil. Bring a pot of water to a boil, and place the New Mexico Chili in the water, reduce the water to a simmer. Steep the Chili for 10 – 15 minutes.

15

Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.

16

Place the sheet tray in the oven for 10 minutes or until the veggies start to char. Once the vegetables start to char, use tongs to flip them over. Place the tray back in the oven for another 10 minutes.

17

Remove the New Mexico Chili from the water and remove the stem and any seeds, then place it in a blender or food processor, save the liquid it simmered in.

18

Remove the charred vegetables from the oven and remove the tops and seeds, if needed. Place all the veggies in the same blender or food processor, add and liquid from the sheet tray.

19

Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.

STANDARD DIET | WEEK 3

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