Thursday, April 26, 2012

Chicken Fajitas

This is another recipe that is super easy to prepare in the morning and keep refrigerated all day until you are ready to cook!  I prepared our fajitas while I was making lunch today because I knew we'd be at the gym tonight.  I wanted the ability to just heat up a pan and throw our dinner in once we arrived home and have dinner ready within 15 minutes…  You can easily use whatever peppers you have on hand.  I had red, green, and yellow so I used all three.

Chicken Fajitas
serves: 4

1 tbsp extra virgin olive oil
3 large chicken breasts, cut in strips
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow pepper, sliced
1 large onion, sliced
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp oregano
juice from one lime
3 cloves garlic, diced (or 1 tbsp pre mined garlic)

Put all ingredients (minus extra virgin olive oil) in large ziploc and refrigerate until ready to cook.
Heat pan over medium-high heat with extra virgin olive oil
Dump all ingredients in and cook until chicken is no longer pink.

If you are having this for lunch or having it on a "refuel" day, feel free to serve over 1/4 cup brown rice!  We also put a splash of hot sauce on top.  

Wednesday, April 18, 2012


Here is a typical breakfast in our house - 

two eggs with a variety of veggies, sea salt, and black pepper
turkey sausage

Turkey Lettuce Wraps

I found a recipe for Turkey Lettuce Wraps on and changed it a bit to work as an appropriate meal on the 24 day challenge.  


  • 1 tbsp extra virgin olive oil
  • 1.3 lbs extra lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, chopped
  • 2 tbsp bell pepper, chopped
  • 1 small tomato, chopped
  • 8 large lettuce leaves from Iceberg lettuce


Brown turkey in a large skillet with extra virgin olive oil. When no longer pink add dry seasoning and mix well.  Add onion, pepper, and tomato.  Mix and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf.

Monday, April 16, 2012

24 Day Challenge: Days 8-10

Immediately after waking, take your PROBIOTIC RESTORE ULTRA TABLETS with water

Take 2 OMEGAPLEX with meal
*Be sure to use a shaker to mix fiber drink as it can get clumpy.  Drink immediately after mixing.  If you do not like the taste/consistency of the Fiber Drink you can try adding a splash of your SPARK to it or a little lower sugar orange juice to help with the taste/consistency*
Have a bowl or piece of fruit (grapefruit or berries are good choices)
Eggs (add chopped veggies to eggs if desired) OR Oatmeal (serving size: 1/2 cup woman or 1 cup men)
**Advocare Meal Replacement Shakes are also a great alternative for breakfast on the 24 day challenge**

Mid Morning:
Drink a glass of water
Snack options: Fruit, raw veggies, Larabar, unsalted almonds, cashews, rice cake with almond butter, etc.

Drink a glass of Water
Lean Protein (Chicken, Tuna, Salmon) with a salad or veggies

Mid Afternoon:
Tired? Drink a SPARK or water
Snack options: Fruit, raw veggies, Larabar, unsalted almonds, cashews, rice cake with almond butter, etc.

Take 2 OMEGAPLEX with meal
Lean Protein (Chicken, Tuna, Salmon) with Veggies
Add salad if desired

Snack options: Fruit, lean protein, 1/4 cup unsalted almonds or cashews

Texas Caviar

Thanks for this recipe, Heather!

2 avocados, diced
1 tomato, diced
4 gr onions, chopped
cilantro, to taste
1 can of corn (drained)
1 can of black eyed peas (drained)
1 Clove of garlic or 1 tsp pre-minced garlic
1 tbs extra virgin olive oil
1 tbs lemon juice
1/2 tbs red wine vinegar
sea salt and black pepper to taste

Combine all ingredients
Let sit in fridge for about 3 hrs to let the flavors set 

Sunday, April 15, 2012

Sweet Potato Wedges

Love fries?  Here's a healthy, tasty alternative.  
We had these with bun-less guacamole burgers tonight!

Preheat oven to 350 degrees
 Cut 2-3 sweet potatoes into wedges
Put in large ziploc bag
Add 2 tbs extra virgin olive oil
Chop fresh rosemary (to taste) and add to bag
Close bag and shake so all wedges are covered 
Cover a baking sheet with nonstick tin foil (saves in clean up later)
Spread wedges on baking sheet and bake about 30 minutes
Flip wedges 1/2 way through cooking time.

Spicy Speedy Stuffed Peppers

Recipe from Everyday Paleo
by Sarah Fragoso

While this recipe is AMAZING, I didn't find anything "speedy" about it.


Extra Virgin Olive Oil
1 yellow onion, finely chopped
3 celery stalks, finely chopped
3 carrots, finely chopped
1 1/2 pounds italian pork sausage
1 pound lean ground beef
2 tbs dried oregano
1 tbs garlic powder
sea salt and black pepper to taste
1 yellow crookneck squash, finely chopped
3 cups fresh basil, chopped
1 (14 1/2 ounce) can diced tomatoes
5-6 bell peppers
1 tbs hot sauce (optional)


1. Preheat oven to 350
2. Fill large pot with water and bring to a boil.
3. While waiting for water to boil, put 4 tbs extra virgin olive oil in another large pan.  Saute the onion, celery, and carrots until the onions become translucent.
4. Crumble in the sausage and ground beef and add the dried seasonings and the hot sauce if desired to the meat before its entirely cooked.
5. Add the yellow crookneck, basil, and tomatoes, mix well, and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10-15 minutes.
6. In the meantime, remove just the tops of the bell peppers and rinse well to remove all the seeds. 
7. By now the water should be boiling.  Place the bell peppers gently into the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little soft but not falling apart. 
8.  Pull the bell peppers out of the water with tongs and arrange in a large glass baking dish.  Fill each bell pepper with the meat mixture (don't be shy, stuff em good!) and bake in your preheated oven for 20 minutes.