John & Nicole McBride

mcbride-small

John & Nicole's Story

Nicole's e-mail: Nicole@nextlevelcoach.com
John's phone: 209-403-4345

Shop For Products
What is Your Main Interest?

AdvoCare Events

August 2014
S M T W T F S
27 28 29 30 31 1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31 1 2 3 4 5 6

Upcoming Events

No events
AdvoCare 24-Day Challenge Meal Suggestions PDF Print E-mail

Meal Suggestions

Here are some meal suggestions that work for the 24 Day Challenge:

Lunch

Tuna with canola mayo, carrots, celery, cucumbers

Grilled chicken with steamed veggies and hummus

Grilled chicken salad with zero calorie dressing

Grilled fish and steamed veggies

Egg salad with mustard and canola mayo on top of mixed greens

Leftovers from dinner

Dinner

Grilled chicken  with steamed broccoli and cauliflower, roasted delicata squash*

Grilled salmon with sauteed brussel sprouts* and steamed asparagus

Baked tilapia* with steamed veggies and half cup roasted butternut squash* or half sweet potato (plain)

Spicy Ginger Chicken* and Snow Peas

Brian’s Shrimp Masterpiece*

Jennie O Applewood smoked turkey breast, steamed veggies and small salad

Buffalo Wing Turkey Burgers* with veggies*


 

Recipes

 

Spicy Ginger Chicken (ala P.F. Chang)

If you love the Cool Lettuce Wraps at P.F. Chang, and wondered if you could duplicate something that was lower in fat, sodium, and carbs, and complied with the 24 Day Challenge, this is for you!  This is an updated recipe.

  • PAM Olive Oil Spray
  • 1 tablespoon Olive Oil
  • 1 pound lean ground chicken
  • 1 large sweet onion
  • 2 tablespoons minced garlic
  • large knob fresh ginger (peel, then cut 4 slices and mince the rest)
  • 1 cup shredded carrots
  • 1 tablespoons low sodium soy sauce
  • 2-3 tablespoons rice wine vinegar
  • 1 can chopped water chestnuts, drained
  • 8 oz. white mushrooms, diced in chunks
  • 5 oz. shitake mushrooms, diced in chunks
  • 1 can baby corn chunks, drained
  • salt, pepper
  • powdered ginger
  • garlic powder
  • 4-6 packets Splenda
  • lettuce

Use large nonstick pan, spray well with PAM.  Add minced fresh ginger, garlic and onion.  After 3 minutes add the shredded carrots, olive oil and water chestnuts and stir frequently.  After 5 minutes add the mushrooms and baby corn chunks.

In separate pan, spray PAM, and saute the slices of ginger for 1 minute.  Add the ground chicken and season with salt, garlic powder and lots of powdered ginger.  Cook until done.  Remove the ginger.  Add the chicken to the veggies.

Add the Splenda, low sodium soy sauce, rice wine vinegar, salt, pepper, and very generous amounts of garlic powder and powdered ginger.  (This is key to having the dish nice and spicy so it marries well with the cool lettuce).  Mix well and heat for 5 minutes.

Serve the spicy chicken in lettuce leaves as wraps, or on top of shredded lettuce.  Serve with steamed snow peas or vegetable of your choice.

Serves 4.

Buffalo Wing Turkey Burgers

  • 1 lb ground turkey
  • 1/2 cup shredded zucchini
  • onion powder
  • garlic powder
  • cayenne pepper
  • salt & pepper
  • 1 red bell pepper chopped
  • 1 sweet onion chopped
  • 1/4 cup Red Hot Wing sauce

Mix ground turkey, zucchini & all seasonings (to taste).

Put some olive oil in a frying pan & get the pan hot. Make 4 thin burgers & add to the pan. Toss in red peppers & onions. Add Wing sauce. Cook 3-4 minutes on one side then flip your patties. Finish cooking until done.

Serve over generous stack of lettuce leaves. Enjoy!