4 Week Nutrition Challenge

Week 2

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Breakie

BAKED EGGS & ZOODLES WITH AVOCADO

Ingredients

for 2 servings​

  • Nonstick spray

  • 3 zucchini, spiralized into noodles

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 4 large eggs

  • Red-pepper flakes, for garnishing

  • Fresh basil, for garnishing

  • 2 avocados, halved and thinly sliced

Lunch / Dinner

BURRITO ZUCCHINI BOATS

Ingredients
for 6 servings

  • 3 Medium Zucchini halved lengthwise

  • 2 Tbsp Olive Oil divided

  • Salt and pepper, to taste

  • 1 Small Onion Diced

  • 2 Garlic Cloves minced

  • 1 Lb Ground Beef

  • ½ Tsp Chili Powder

  • ½ Tsp Ground Cumin

  • ¼ Tsp Paprika

  • ½ Cup Black Beans drained and rinsed

  • ½ Cup Corn fresh frozen or canned

  • 1 Cup Tomato Sauce

  • 1 Cup Shredded Monterey jack cheese

  • Optional garnishes: chopped avocado, sliced green onions, fresh chopped parsley orcilantro

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