Brianna Plester test

Meal
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Breakfast
Egg White "Muffins"
Egg White "Muffins"
Egg White "Muffins"
Energizing Green Smoothie
Energizing Green Smoothie
puffed rice cereal with unsweetened nut milk
puffed rice cereal with unsweetened nut milk
Snack 1
r
r
r
Lunch
BBQ Sesame Shrimp Skewers with 1/2 cup of brown rice and mushrooms
lemongrass chicken with green beans and onion
Spiced Cumin & Garlic Flank Steak with mashed cauliflower and mushrooms
Blackened Salmon with green beans and mushrooms
Turkey Stuffed Peppers with steamed spinach and onion
Grilled Halibut with Puttanesca Salsa with 1/2 cup of sweet potato and spinach
lettaco's with aspragus
Snack 2
7 rice crackers with 1oz of swiss cheese
s
6 rice crackers with 1oz of swiss cheese
s
s
Dinner
lemongrass chicken with green beans and onion
Spiced Cumin & Garlic Flank Steak with mashed cauliflower and mushrooms
Blackened Salmon with green beans and mushrooms
Turkey Stuffed Peppers with steamed spinach and onion
Grilled Halibut with Puttanesca Salsa with 1/2 cup of sweet potato and spinach
lettaco's with aspragus
BBQ Sesame Shrimp Skewers with 1/2 cup of brown rice and mushrooms

Recommended Supplements

Recipe List

Egg White "Muffins"

Preheat oven to 350°F. Oil a 12-cup muffin pan with cooking spray. Line the inside of each muffin cup with one bacon strip. Fill each muffin tin 1/4–1/3 full with the veggies suggested or those of your choice. Add in 2 teaspoons of cheese to each muffin tin. In a medium bowl, whisk together egg whites, eggs, milk, salt and pepper. Fill each muffin cup to the top with egg mixture, pouring over the veggies and cheese already in each cup.

 

Bake for 20–30 minutes, until muffins have risen and are slightly golden on top. Let cool for a few minutes before removing from tin.

Book:

Hormone Balance: Book 3

E-Book:

54

Printed Book:

54

Energizing Green Smoothie

Combine all ingredients in a high speed blender. Puree until smooth, and serve.

Book:

Arthritis: Book 1

E-Book:

10

Printed Book:

10

Shopping List

1)

chopped peppers : 489.25 cup

2)

coconut cooking spray : 1957

3)

egge whites : 5871 cup

4)

eggs : 5871

5)

fresh or frozen pineapple: 0.5 cup

6)

goat milk (optional): 3914 tablespoon

7)

ice cubes: 0.5 cup

8)

kale leaves: 2

9)

large handfuls spinach: 2

10)

large lemon (peeled and seeded): 1

11)

mushrooms : 978.5 cup

12)

sea salt and black pepper, to taste : 0000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000

13)

shredded mozzarella, Swiss or feta cheese : 978.5 cup

14)

shredded spinach : 978.5 cup

15)

stevia to sweeten: 1

16)

strips veggie or turkey bacon : 23484

17)

water or unsweetened almond or rice milk: 0.5 cup

Session Notes: