FROM 30/10'S KITCHEN...

VEGETARIAN DIET | WEEK 1

  SUMMARY  

Dinners

Sweet Buffalo Chik'n Bites, Greek Omelet with Spinach Pesto, Sweet ‘n’ Spicy Beyond Chicken, Vegetable Quiche, Steamed Cauliflower Rice, Tofu and Veggie Savory Hash, Southern Beef “Crumble” Quiche

 

INGREDIENTS

Produce
 1 Head of Romaine
 5 Stalks of Celery (11/2 C)
 2 Bunches of Radishes (3 C)
 1 Cucumber (2 Cup )
 1 Head of Cauliflower (5 C)
 1 Head of Garlic Cloves
 1 Green Bell Pepper (1 C)
 1 Onion (1 c)
 1 Roma Tomato
 1 Bag of Spinach (2C)
 ½ Inch of Ginger
 1-2 Broccoli Crowns (3C)
 1 Green Zucchini (2C)
 1 Bag od Spinach (4C)
 1 Container of Mushrooms (2 ½ C )
 1 Bag of Cauliflower Pearls
 1 Bunch of Cilantro
 1 Red Bell Pepper (1 C)
Protein
 1-2 Dozen Eggs
 1 Container of Liquid Egg Whites
 2 Servings Beyond Chik’n
 2 Personal Servings of Tofu
 1 Personal Serving of Beyond Crumbles
Spices
 Dried Parsley
 Dill Weed
  Garlic Powder
 Onion Powder
 Sea Salt
 Black Pepper
 Oregano
 Turmeric
 Red Pepper Flakes
 Stevia
 Dried Ancho Chile
 Cumin
 Fresh Rosemary
 Fresh Thyme
 Paprika
Other
 Olive Oil
 Coconut Oil
 Franks Red Hot Buffalo Sauce
 Walden Farms Pancake Syrup
 Walden Farms Mayo
 Walden Farms Cranberry Fruit Spread
 Walden Farms Mustard Mayo (Opt)
 Reduced Fat Feta
 Lemon Juice
 Apple Cider Vinegar

 

 

Ingredients

Produce
 1 Head of Romaine
 5 Stalks of Celery (11/2 C)
 2 Bunches of Radishes (3 C)
 1 Cucumber (2 Cup )
 1 Head of Cauliflower (5 C)
 1 Head of Garlic Cloves
 1 Green Bell Pepper (1 C)
 1 Onion (1 c)
 1 Roma Tomato
 1 Bag of Spinach (2C)
 ½ Inch of Ginger
 1-2 Broccoli Crowns (3C)
 1 Green Zucchini (2C)
 1 Bag od Spinach (4C)
 1 Container of Mushrooms (2 ½ C )
 1 Bag of Cauliflower Pearls
 1 Bunch of Cilantro
 1 Red Bell Pepper (1 C)
Protein
 1-2 Dozen Eggs
 1 Container of Liquid Egg Whites
 2 Servings Beyond Chik’n
 2 Personal Servings of Tofu
 1 Personal Serving of Beyond Crumbles
Spices
 Dried Parsley
 Dill Weed
  Garlic Powder
 Onion Powder
 Sea Salt
 Black Pepper
 Oregano
 Turmeric
 Red Pepper Flakes
 Stevia
 Dried Ancho Chile
 Cumin
 Fresh Rosemary
 Fresh Thyme
 Paprika
Other
 Olive Oil
 Coconut Oil
 Franks Red Hot Buffalo Sauce
 Walden Farms Pancake Syrup
 Walden Farms Mayo
 Walden Farms Cranberry Fruit Spread
 Walden Farms Mustard Mayo (Opt)
 Reduced Fat Feta
 Lemon Juice
 Apple Cider Vinegar

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.

VEGETARIAN DIET | WEEK 1

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