hotsparkmama

Support for health & wellness

24 Day Challenge / Day 10

on March 15, 2013

desire

IT’S TODAY IT’S TODAY IT’S TODAY (if you’ve never seen Stuart Little you don’t get that)  The LAST day of your cleanse and then tomorrow you move into a whole new world (haha just realized that was another movie…what was that Aladdin?)

#1  SPARK W/ PROBIOTIC RESTORE

#2  FIBER (I sure hope you’re following that fiber drink w/ massive amounts of water..otherwise it’s just sitting there making ya feel all bloated and blah instead of happy, happy, joy, joy like it should)

#3  EAT!  (My favorite part of the whole day!)

4 Omegas @ dinner and YOU ARE DONE W/ PHASE I OF THE 24 DAY CHALLENGE

**Fit Tip: Recovery is essential to building a strong and fit body. “Without enough rest, your body doesn’t get the opportunity to rebuild and repair the muscle fibers you stressed during your workout. Be sure to get at least 7-9 hours of sleep each night. If you struggle with falling or staying asleep try Advocare’s Clear Mood or SleepWorks!

BREAKFAST:  Berrilicious breakfast (this is a treat for your hard work)
SNACK:  1 ounce tuna, ½ apple, 1 tsp light mayo (optional)
LUNCH:  Veggie “pasta”
SNACK:  Fruit, Veggies, Seeds, Nuts, Boiled Eggs, OR Rice Cake w/ Nut Butters DINNER:  Slow cooker Aztec Chicken

Berrilicious Breakfast:
1 cup of mixed berries (I use a frozen blend of raspberries, blackberries & blueberries from Costco)
1 scoop of vanilla whey
6 oz of unsweetened almond milk
4 oz of liquid egg whites
1 Tbsp natural peanut butter or almond butter
Blend all ingredients.
(These will vary depending on the brand of your ingredients.)
Calories – 354, Protein – 38 g, Fat – 12 g, Carbs – 28 g, Sugar – 13 g

Veggie “Pasta”:
2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1 tblsp extra virgin olive oil + more for drizzling
1/2 cup cherry or grape tomatoes, halved
2 tblsp fresh chives, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped basil
1 teaspoon finely chopped oregano
1/4 cup shaved parmesan cheese (go ahead, it’s ok!)
Combine squash, basil, chives, oregano, garlic and about half of the tomato halves in a large bowl.  Take remaining tomato halves and place in a small bowl. Sprinkle with 1/2 tblsp basil, sprinkle with black pepper and salt. Drizzle 1 tblsp of oil over tomatoes and toss. Spread out onto a rimmed baking tray and brown on top rack of oven on boiler setting for 1-2 minutes (watch closely). When softened and sizzling, remove from oven, add to squash mixture, add parmesan flakes and toss. Drizzle with remaining olive oil and sprinkle with salt and pepper to taste

Slow Cooker Chicken Azteca:
3-4 boneless skinless chicken breasts, trimmed of fat
1/2 cup chicken broth
1 cup salsa (No Sugar Added)
1 can low sodium black beans (rinsed and drained)
2 cloves minced garlic
1 tsp cumin

Place chicken in slow cooker. Top with remaining ingredients. Cover and cook over low for 6-7 hours. This can be served several ways. You can shred the chicken in the slow cooker, stir and serve. Or, you can remove the chicken breasts and top with the salsa mixture in the slow cooker. You can also have the leftover shredded mixture on a whole wheat tortilla or over lettuce for a Tex/Mex salad.

**I am an Independent Distributor of AdvoCare nutritional supplements and when purchasing through my website www.chellespark.com I will receive a commission.  I’d love to talk to you about how you can save 20-40% off retail prices 🙂   **I am an Independent Distributor of Essential Oils and when purchasing I will receive a commission.  I’d love to be your guide through the journey of essential oils, let me tell you how to save 25% on all your essential oil purchases ❤

The information on this site is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader.

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