Week 3 of 28 Days of Weight Loss is upon us. Hit the ground running this week with our week 3 grocery list and recipes carefully curated by the experts.
Side
Balsamic Roasted Brussels Sprouts
(FS, PH2, RR, SS, CC)
Serve 4
1 lb Brussels sprouts
1/4 tsp sea salt
1/2 tsp black pepper
1.5 tsp thyme
1 tbsp avocado oil
1 tbsp balsamic vinegar
Preheat the oven to 350F. Prep the Brussels sprouts – remove any damaged leaves and cut each Brussels sprout in half lengthwise.
In a large bowl, mix all the ingredients except for balsamic vinegar together making sure it is fully coated before roasting in the oven. Spread the Brussel sprouts on a large baking sheet lined with parchment paper and bake for 20-30 minutes or until it is golden brown. When it is still hot, quickly pour balsamic vinegar to ensure it fully coats the roasted Brussels sprouts. You may want to season with more pepper and salt if you need more.
Breakfast
TLS banana muffins (FS, PH2, RR, SS, CC)
2 scoops TLS Nutrition Shake – Creamy Vanilla
1 egg
¼ tsp baking powder
½ ripe banana (mashed)
1 tbsp flax seed powder
½ tsp cinnamon
Mix and pour the mixture into the muffin pan (makes approx. 6 in a normal muffin tin). Bake at 400 F for 12-14 minutes.
Chicken/Beef
Beef Stew
(RR, SS, CC)
Serves 8
25 oz. beef stew meat, lean cut
1 1/2 cup beef broth
3/4 TBSP black pepper
1 TBSP bay leaves, crumbled
1 TBSP thyme
1 TBSP rosemary
3/4 cup red cooking wine
1 TBSP tomato paste
2 TBSP extra virgin olive oil
1/2 TBSP parsley
3 gloved garlic, minced
1/2 medium onion, chopped
2 pearl onions, chopped
3 cups vegetables of your choice (we suggest broccoli, red pepper, cauliflower, mushroom, snap peas, onion, cabbage)
Heat oil in a large pot; add beef and cook until browned. Remove beef from pan and save drippings. Add white onions and garlic to beef drippings and sauté until onions become brown. Add tomato paste and cook, stirring constantly, for 1 minute. Add broth and bring to a boil; return beef to pot. Add thyme, pearl onion, crushed tomatoes, rosemary, bay leaf and your choice of vegetables. Bring to a simmer and cook 1 hour or until vegetables are tender. Remove bay leaf and add salt and pepper.
Fish
Easy Shrimp Stir-Fry
(Detox, FS, RR, SS, CC, P1, P2)
Serves 4
2 tsp Bragg’s Amino or coconut amino (or low-sodium soy sauce)
1 pound shrimp
1 TBSP olive oil
4 cups vegetables of your choice (we suggest broccoli, red pepper, cauliflower, mushroom, snap peas, onion, cabbage)
Drizzle 1 TBSP oil in a skillet and cook shrimp, seasoning shrimp with salt and pepper, if desired. Add vegetables. Lower heat and cover pan until vegetables are heated through. Add Bragg’s aminos or coconut amino (or low sodium soy sauce) and enjoy!
Soup/Vegetable
Colorful Veggie Kebobs
(Detox, FS, RR, SS, CC, P1, P2)
Serves 2
1 bell pepper, chopped
½ onion, chopped
1 cup portobello mushrooms, chopped
½ cup grape tomatoes, chopped
Drizzle of extra virgin olive oil
Salt and pepper to taste
Place vegetables onto skewer sticks. Drizzle with extra virgin olive oil. Grill until veggies are cooked.
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