Menyu login signup founders restaurants leaders use my location

Food Recipes

Day 6 of "28 Days of Clean Eating"

Jan. 29th, 2018 @ 10pm
Kevin Sims, CoFounder

So you made it to week 2, great well to be honest I was really surprised about the great quality of food that was offered during the week. Who knew that eating healthy could meaning eating great tasting food? Well let's jump right into breakfast here.

Week 2 Day 6 Breakfast - Hash Brown Scramble with Cheese

Not only can you not miss the most important meal of the day which is breakfast, but you definitely cannot miss this recipe. When I ate the Hash Brown Scramble with cheese there was an instant explosion of morning joy in every bite! With a prep and cook time of only about 30 minutes this is a great fast morning jump start.

Hash Brown Scramble with Cheese

Ingredients for Hash Brown Scramble with Cheese:

  • 4 Slices natural, uncured bacon
  • 6 eggs beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 2 cups frozen hash browns
  • 1/2 cup chopped onion
  • 1 cup chopped tomatoes

To prepare this delightful recipe you want to take a nonstick skillet over medium heat and cook the bacon until crisp. Drain the bacon of any grease, crumble the set aside. Add the eggs, salt, and pepper to the skillet and cook for 3 minutes while scrambling.

Add the hash browns and onion. Saute for about 10 more minutes or until the hash browns are browned. (Use only hash browns that have only potatoes as the ingredients) Stir in the bacon, eggs and tomato. Top with cheese to bring it all together!

Week 2 Day 6 Lunch - Southwestern Salad with shrimp and black beans

CautionThis is not your everyday gas station salad. Once you taste this salad you will never look at others the same. Recipe will make enough for 4 people and packs a whopping 32g of protein

Southwestern Salad with shrimp and black beans

Ingredients for the Southwestern Salad:

  • 1 pound peeled and drained large shrimp
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly found black pepper
  • 1 tablespoon avocado oil
  • 1 cup fresh corn kernels (we omitted since we did not have any)
  • 6 cups chopped romaine lettuce
  • 2 tomatoes, chopped
  • 1 avocado, diced
  • 1 cup canned black beans, drained and rinsed
  • 1/3 cup Cilantro-Lime Vinaigrette

Were talking a prep and cook time of 10 minutes here. First sprinkle the shrimp with chili powder, cumin, salt, and pepper. Saute the shrimp over medium heat for about 3 minutes. If you used corn add the corn to the skillet for another 5 minutes.

In a large bowl combine the lettuce, tomatoes, avocado, and black beans. Add the shrimp, corn, and dressing and toss well to coat. Each serving has 474 calories, 16.6g of fat and 31.9g of protein.

Week 2 Day 6 Dinner - Slow-Cooked Italian Pot Roast and Vegetables

Starting this roast fist thing in the morning will give you time to enjoy your day without having to worry about getting home later to get things started.

Slow Cooked Italian Pot roast

Italian Pot Roast with vegetables

Ingredients for the Gluten-Free Slow-Cooked Italian Pot Roast:

  • 2(2-pound) eye-of-round beef roasts
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon coconut oil
  • 1/2 pound carrots, peeled and cut into 2 inch chunks
  • 2 sweet potatoes, peeled and cut into 2 inch chunks
  • 1/2 pound new potatoes, halved
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14.5 ounce) can reduced sodium beef broth
  • 3 tablespoons water
  • 3 tablespoons arrowroot powder

Making the roast:

rub the roast evenly with salt and pepper. Brown the roast on all sides in a dutch oven over medium heat for about 10 minutes. Then transfer to the slow cooker. Add the carrots, sweet potatoes, new potatoes, onion, garlic, tomatoes, and beef broth to the slow cooker.

Cover and cook on low for 8 hours or until the roast is tender. In a small bowl, whisk the water and arrowroot powder and add the mixture to the juices in the slow cooker after your remove the roast and vegetables into a separate bowl. Once the sauce is thickened place roast back in cooker and enjoy!

Disclaimer: I have no affiliation with the author of this book. I recommend this book purchase to anyone looking to start a new venture.

Related Posts

Working hard to provide you with more menus...

page views
free magnets mailed
Find us on
Restaurant Login | Admin
Podcast | Blog | Mission | Privacy
learn who we are
info @
© 2017 - 2019 Menyu LLC