2nd week: Gluten-Free
I apologize ahead of time for the horrible quality in most of these pics! I am in the process of getting a new camera so most of these photos were taken with my phone.
Brown rice wrap filled with chicken meatballs, spicy hummus, spinach and jalapenos.
Breakfast sandwich: Udi’s whole grain Gluten-free bread, egg, lettuce, tomato and no nitrites or nitrates bacon.
Brown rice pasta with roasted veggies and chicken.
Peanut Butter & Jelly Protein Pancakes
Salmon, homemade sweet potato fries, asparagus & broccoli.
Roasted veggies quinoa salad, a mahi mahi burger, pico de gallo & avocado
Frittata filled with roasted veggie quinoa and topped with sriracha & avocado.
Clean French Toast topped with homemade chia berry jam and a side of egg whites.
Stuffed pepper with roasted veggie quinoa salad & a half a can of salmon. Baked in the oven for about 15 mins.
Low-carb pizza crust topped with veggies. I’ll put out the recipe for this soon.
Omelet burrito- I used a Food for Life brown rice tortilla and added spinach, bell peppers and breakfast chicken sausages to my omelet with a little bit of avocado.
Udi’s Gluten-free bread, grapes, chicken breakfast sausages and 2 eggs cooked in sliced bell peppers.
Egg whites (sweetened with stevia & cinnamon) topped with quinoa (also sweetened with stevia & cinnamon) and a few banana slices.