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New Year New You AdvoCare 24 Day Challenge / Max Phase / Day 23

on January 29, 2015

I know many of you who are addicted to the scales! Have any of you honestly waited to check you weight? I seriously checked it Day 1 and Day 11 and won’t peek again until Day 25!! I decided long ago (even after just 20 lb loss!) to not be held captive by that liar and just go by how I felt. Yes, it’s nice to see the numbers dwindle but that stopped being important and the constant need to check daily became overwhelming and I found that it set the tone of my mood for the day, that just could not be wink emoticon IF you’re peeking (i know who you are) how does it effect your mood?

My sweetie LOVES him some pumpkin so in honor of his birthday I’ve chosen a few dishes to suit his desires ❤ (After this menu, he should be good to go until next fall lol) Due to my son’s basketball schedule and our church revival this week dinner will be left-overs (because there’s always plenty of those!)

Day 23 / Max Phase
Spark + Before breakfast pack (+Catalyst +Thermoplus opt)
BREAKFAST: Pumpkin Pancakes
**I TAKE BOTH OF MY “WITH MEAL” PACKS AT BREAKFAST (But you can split them between two meals or both at either)
SNACK: Pumpkin Oat Balls
LUNCH: Chipotle Chicken & Pumpkin Soup
SNACK: Roasted Pumpkin Seeds and raspberries
DINNER: Left-overs
DESSERT: Pumpkin Cookies (& Cheesecake my mother made for him)
**IF YOU HAVE OMEGAS LEFT YOU CAN TAKE 2 W/ DINNER but this is not a must

3 large eggs (I’ll use 3/4 c pumpkin instead)
1 tablespoon water
1 tablespoon vanilla extract
2 tablespoons agave nectar or honey
1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1/2 tsp pumpkin pie spice
sprinkle of cinnamon
coconut oil for cooking
In a large bowl whisk together eggs, water, vanilla and agave
Add almond flour, salt and baking soda and mix until thoroughly combined
Heat oil on skillet over medium low to medium heat
Scoop batter 1/4 c at a time onto the skillet
Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
Remove from heat to a plate
Repeat process with remaining batter, add more oil to skillet as needed

1 cup pumpkin
3 cups oats
4 Tbsp maple syrup or honey
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp pure vanilla
1 Tbsp flax seeds (I use chia seeds)
1 cup walnuts
1/2 cup chocolate chips. I use Lily’s, you could use dark chocolate pieces, regular chocolate chips or just skip them altogether.
Mix everything together in a large bowl. You kind of want to press and fold to get everything together. Roll into balls about 1″ in diameter. Place on a wax paper or saran lined pan and chill for about 30 minutes.
Seasoned Salt Pumpkin Seeds
2 cups pumpkin seeds (YES, I bought some, NO I don’t have leftovers haha)
About 3 tablespoons coconut oil
Sprinkle seasoned salt until lightly coated
Preheat oven to 375°F. Stir pumpkin seeds, oil and seasoning until the seeds are evenly coated. Pour seeds onto a greased baking sheet with sides. Roast seeds for 30 minutes, stirring every 10 minutes, or until golden and crunchy.

2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
1 large carrot, chopped (about 1/2 cup)
1 large celery stalk (about 1/2 cup)
3 garlic cloves, minced
6 cups reduced-sodium chicken broth (homemade stock)
1 15-ounce can pumpkin puree
4 cups shredded rotiserre chicken
2 chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce (from chipotle pepper can)
1 1/2-2 cups black beans
2 cups corn kernels, thawed if frozen (I omit)
1 tablespoon ground cumin
In a large stockpot, heat olive oil to medium.
Add onion, celery, carrots and garlic.
Sauté until onions are translucent – about 5 minutes.
Add chicken broth and pumpkin puree – stirring until smooth.
Stir in chicken, chipotle peppers, black beans, corn kernels, cumin, and salt. Bring to a slow boil. Reduce heat to medium-low and simmer for ten minutes.

¼ cup coconut oil, melted
¼ cup honey
2 cup rolled oats
⅔ cup dried cranberries
⅔ cup pumpkin seeds
¼ cup ground flax
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup pumpkin puree
2 eggs, beaten
Preheat oven to 325 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container.

Ohhhhh I almost forgot to tell you the donuts were a HIT I baked them on 350 for 12 minutes

**I am an Independent Distributor of AdvoCare nutritional supplements and when purchasing through my website 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 through my website 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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