Breakfast
Smoothie – From Renea
Iced Coffee Protein Shake
2 cups ice
1 cup almond milk
1 frozen (medium) banana
1 scoop protein powder
1 cup cold coffee (on the stronger side)
Mix protein powder & coffee – add milk. Then add banana & blend well. Now add ice to desired consistency.
Lunch
Chipotle Veggie Burritos
1 bunch of cilantro, chopped
1 clove garlic
½ tsp chipotle chile powder, plus more to taste
Salt
1 cup white rice
1 15oz can black bean soup (spicy)
1 10oz package frozen chopped spinach, thawed and squeezed dry
2 ceps frozen corn (fire roasted), thawed
1 large tomato, diced
Juice of 1 line
4 burrito sized flour tortillas
2 cups shredded pepper jack cheese (8 ounces)
Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.
https://www.foodnetwork.com/recipes/food-network-kitchen/chipotle-veggie-burritos-3362667
DINNER
Asian Chicken Rice Bowl
1/4 cup rice vinegar
1 green onion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon minced fresh gingerroot
1 package (8.8 ounces) ready-to-serve brown rice
4 cups coleslaw mix (about 9 ounces)
2 cups shredded rotisserie chicken, chilled
2 cups frozen shelled edamame, thawed
1.For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls.
2. In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.
https://www.tasteofhome.com/recipes/asian-chicken-rice-bowl/