Hello, hello!
Wednesdays are my day off from my J-O-B, so that is when I try to focus my efforts on housework, grocery shopping, food prep, and working my AdvoCare business. Today was no different, and I'm feeling quite accomplished!
I wanted to share with you some of this week's yummy summer-time food prep ideas...these are cleanse-friendly for those of you participating in a 24 Day Challenge!
This afternoon's focus was on 2 things: prepping dinner for tonight, and prepping some easy basics to throw together in a mix-and-match sorta way for lunches and dinners the rest of the week. Dinner tonight was steak and chicken kabobs, which I will detail for you below...and meal prep was some delicious South-of-the-Border style goodness.
Chicken & Steak Kabobs
Ingredients:
- skinless/boneless chicken breast (or tenderloins!)
- lean sirloin steak
- your favorite marinade (I used a store-bought to save time, but it was low-sodium!)
- veggies you prefer on a kabob :)
{peppers tend to give me heartburn, so we used onion, cherry tomatoes, and pineapple!}
Directions:
1. Cut meat into squares, and marinade for approximately 2 hours.
2. Cut veggies into appropriate sizes for kabobs.
3. Slide onto skewers...keeping chicken and steak on separate skewers to allow for easier cooking! You don't want to burn your steak trying to get your chicken cooked all the way through...unless you like well-done sirloin!
4. Grill, and enjoy!
Next, we go into my lunches-meal-prep. I found the next recipe on my friend Jodi's Facebook page, and decided it looked yummy enough to try. Since not everyone is as blessed to know Jodi as I am, I thought I would share her delicious recipe with you, too. {Sister has got it GOING ON. She has lost over 60 pounds using AdvoCare products and fueling her body right...and this recipe is OUT OF THIS WORLD delicious!}
Corn, Black Bean, and Avocado Salsa
Ingredients:
- one large tomato
- one can of black beans, drained and rinsed
- one can of white corn, drained
- cilantro
- one large avocado
- one red onion
- 1/3 cup of fresh lime juice
- lemon to taste
- black pepper
Directions:
1. Dice tomato and avocado into small-to-medium size cubes.
2. Finely chop onion.
3. Ensure beans and corn are rinsed/drained.
4. Throw all veggies into a bowl.
5. Cut or chop (I use kitchen scissors) the cilantro leaves into the mixture.
6. Pour the lime juice (+lemon if desired) over the salsa and mix thoroughly.
7. If time allows, refrigerate to allow flavors to soak in, and enjoy! I tried a spoonful of this when I finished mixing, and it was amazing!
Chicken/Steak for Lunches
While the grill was still hot, I asked my husband to grill a few other items for meal prep:
- a chicken breast, seasoned with nothing but Mrs. Dash Fiesta Lime seasoning.
- sliced sirloin steak strips, cut from excess lean sirloin steaks from kabob prep! I drizzled some marinade and black pepper over the raw meat and wrapped them in a foil packet.
My plan for those is to serve them over lettuce/spinach, with a large helping of the corn/black bean/avocado salsa on top! {A dollop of plain Greek yogurt would be an awesome topper for post-cleanse!}
I hope you enjoy these as much as I am!
Drop an email or comment if you have any questions <3
Until next post,
-ac
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