FROM 30/10'S KITCHEN...

VEGETARIAN DIET | WEEK 4

  SUMMARY  

Dinners

Hawaiian Meatballs, Black and Tan Tofu, Chick’n Zoodle Scampi, Skillet Hash, BBQ Chick’n Wraps, Marinated Skewer, Tofu and Asparagus Tapenade

 

INGREDIENTS

Produce
 Kale (2 Cups Yield)
 Romaine Heart
 1 Container of Mushrooms
 1 White Onion (Yield 1 ½ Cups)
 1 Bag of Cauliflower Pearls
 1 Red Onion
 Chives
 Ginger Root
 1 Cabbage (Yield 4 Cups)
 2-3 Zucchinis (Yield 4 Cups)
 1 Roma Tomato
 1 Shallot
 1-2 Turnips (Yield 1 Cup)
 1 Green Bell Pepper
 1 Head of Garlic
 1 Cup of Green Beans
 1-2 Bunches of Asparagus (Yield 4 Cups)
 1 Jicama (Yield 2 Cups)
 1 Small Bag of Cauliflower Florets (Yield 2 Cups)
 Fresh Basil
 1 Lemon
 Green Onion
 2 Stalks of Celery
Meat and Eggs
 Eggs
 Egg Whites
 1 Personal Servings of Beyond Crumbles
 3 Personal Servings of Tofu
 3 Personal Servings of Beyond Chick’n
 Hard Boiled Eggs (if you don’t want to prep your own)
Spices
 Ginger Powder
 Garlic Powder
 Chili Pepper
 Italian Seasoning
 Chinese Five Spice
 Salt
 Pepper
 Garlic Pepper
 Onion Powder or Granulated Onion
 Oregano
 Parsley
 Basil
 Paprika
 Dry Mustard
 Cardamom
 Celery Salt
 Coriander
Other
 Olive Oil
 Yellow Mustard
 Apple Cider Vinegar
 Walden Farms Pancake Syrup
 Coconut Aminos (Sub for Soy Sauce)
 Unsweetened Coconut Milk and Almond Milk
 Walden Farms Apricot Fruit Spread
 Beef Broth
 Minced Garlic
 Reduced Fat Feta Cheese
 Walden Farms BBQ Sauce
 Gluten Free Soy Sauce
 Sesame Oil
 Avocado Oil
 Capers
 Dill Pickles

 

 

Ingredients

Produce
 Kale (2 Cups Yield)
 Romaine Heart
 1 Container of Mushrooms
 1 White Onion (Yield 1 ½ Cups)
 1 Bag of Cauliflower Pearls
 1 Red Onion
 Chives
 Ginger Root
 1 Cabbage (Yield 4 Cups)
 2-3 Zucchinis (Yield 4 Cups)
 1 Roma Tomato
 1 Shallot
 1-2 Turnips (Yield 1 Cup)
 1 Green Bell Pepper
 1 Head of Garlic
 1 Cup of Green Beans
 1-2 Bunches of Asparagus (Yield 4 Cups)
 1 Jicama (Yield 2 Cups)
 1 Small Bag of Cauliflower Florets (Yield 2 Cups)
 Fresh Basil
 1 Lemon
 Green Onion
 2 Stalks of Celery
Meat and Eggs
 Eggs
 Egg Whites
 1 Personal Servings of Beyond Crumbles
 3 Personal Servings of Tofu
 3 Personal Servings of Beyond Chick’n
 Hard Boiled Eggs (if you don’t want to prep your own)
Spices
 Ginger Powder
 Garlic Powder
 Chili Pepper
 Italian Seasoning
 Chinese Five Spice
 Salt
 Pepper
 Garlic Pepper
 Onion Powder or Granulated Onion
 Oregano
 Parsley
 Basil
 Paprika
 Dry Mustard
 Cardamom
 Celery Salt
 Coriander
Other
 Olive Oil
 Yellow Mustard
 Apple Cider Vinegar
 Walden Farms Pancake Syrup
 Coconut Aminos (Sub for Soy Sauce)
 Unsweetened Coconut Milk and Almond Milk
 Walden Farms Apricot Fruit Spread
 Beef Broth
 Minced Garlic
 Reduced Fat Feta Cheese
 Walden Farms BBQ Sauce
 Gluten Free Soy Sauce
 Sesame Oil
 Avocado Oil
 Capers
 Dill Pickles

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 4

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START TODAY. JOIN US.

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