Day 14

Day

Breakfast

Lunch

Dinner

14 Sun

2 fried eggs over sweet potato hash and green smoothie

So Easy Tilapia, garden salad

Baked potatoes with balsamic vinegar oil and herbs

 

Pantry fridge check: sweet potatoes, spinach, fruit, coconut oil, tilapia, lemons, salt and peppers, herb of choice, lettuce greens, cucumbers, tomatoes, red peppers, eggs, avocado, carrots, olive oil, garlic cloves, coconut aminos, potatoes, balsamic vinegar.

So Easy Tilapia

Coconut oil for greasing pan              

6 tilapia fillets

Lemons

Salt

Pepper

Herb of choice

Preheat oven broiler. Grease baking sheet with coconut oil and lay tilapia filets on baking sheet. Juice a lemon and zest lemon over each filet. Sprinkle salt, pepper, and one other herb of choice over fish (thyme, sage, rosemary, oregano, basil, garlic, chives, etc). Broil on low for 12 – 15 minutes.  

Garden Salad

Chop green leaf and/or romaine lettuce leaves into bite sized pieces and place in salad bowl. Top with cucumbers, tomatoes, red peppers, boiled eggs, avocado, and carrots.   Top with lemon pepper salad dressing if desired.

Lemon pepper salad dressing

1/3 cup fresh lemon juice                    2/3 cup olive oil

2 TBSP coconut aminos                      2 large cloves garlic crushed              

Black pepper to taste

Baked potatoes with balsamic vinegar, oil, and herbs

Wash and wrap desired amount of potatoes in tin foil and bake at 400 degrees for 1 hour or until fork pierces potato easily. Open and mash potato and drizzle with 1 TBSP olive oil and 1 tsp balsamic vinegar, and sprinkle with Italian Spice blend herbs.

 

Italian Spice Blend

3 TBSP Italian seasoning                    1 TBSP garlic powder

1 TBSP red pepper flakes                   1 TBSP parsley

1 TBSP salt                                         1/2 TBSP pepper

Lemon juice