4 Week Nutrition Challenge

Week 4

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Breakie

BUTTERNUT SQUASH + QUINOA EGG MUFFINS

Ingredients

for 2 servings​

  • ½ cup uncooked quinoa

  • 2 tablespoons olive oil, divided

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 cup finely chopped butternut squash

  • 1 tablespoon curry powder

  • ¾ teaspoon salt

  • ¼ teaspoon pepper

  • 1 cup chopped collard greens

  • 6 eggs

  • ½ cup milk

Lunch / Dinner

LEMON SALMON & ASPARAGUS

Ingredients
for 4 servings

  • 1 medium lemon

  • 2 tablespoon olive oil, divided

  • 16 ounce asparagus spears

  • Salt and pepper to taste

  • 24 ounce salmon filets with skin

  • 2 teaspoon fresh garlic, minced

  • 2 tablespoon old bay seasoning

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BONUS RECIPE

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Bonus

HEALTHY(ER) APPLE CRUMBLE

Ingredients
for 4 servings

  • 2 Granny Smith apples, peeled, cored, and cut into wedges

  • 1⁄2 cup apple juice

  •  

    4 Tbsp brown sugar

  • 1⁄4 tsp cinnamon

  • 1⁄4 tsp nutmeg

  • 1 cup rolled oats

  • Pinch salt

  • 2 Tbsp chilled butter, cut into small pieces

  • 1⁄4 cup chopped almonds

  • Whipped cream or crème fraîche