Week 2 prep is at the forefront, but for a moment let’s quickly reflect on this past week

First off, you crushed week one! The majority of members participating in the NEW-trition Challenge received 4’s for their quality eating efforts plus an extra point for working out. AND the gym has been a buzz with recipe ideas, sugar withdrawals and wall balls. So, many, WALL BALLS!

Now, week two starts on Monday. You’re bored of eggs and oatmeal for breakfast. If you eat another salad you might turn into a rabbit. And, one more dry chicken breast at dinner you could literally start clucking. Don’t fret, here’s a few recipes to keep your taste buds happy and the momentum rolling.

Beef Stew/Chili

(from Against All Grain Cookbook)
Ingredients:
2.5# beef (chuck)
2 red bell peppers, diced
1 small yellow onion, diced
1 28-oz can chopped tomatoes
1.5 cups beef broth
2T tomato paste
2 garlic, minced
2.5T chili powder
1t salt
2t cumin
1/2t paprika, curry, cinnamon, black pepper, cayenne, red pepper flakes

Brown beef (about 10 minutes). Place in a CROCKPOT with remaining ingredients. Set to low for 6 hours.

Sausage and Sweet Potato Frittata

Ingredients:
1/2 pound uncooked sausage
1 small sweet potato, shredded
1/2 cup yellow pepper, chopped
1/4 cup yellow onion, diced
8 eggs
1/2t salt
2 Roma tomatoes, sliced

Preheat oven to 350. Heat oil in a skillet. Add sausage, onion, yellow pepper and sweet potato. Cook 4 minutes. Beat eggs with salt, pour into skillet and cook for 2 minutes. Arrange tomato slices on top of eggs. Bake for 12 minutes. Add cheese if desired.

Dirty (Cauliflower) Rice 

This recipe can be made with brown or white rice

Ingredients:
1 lb chicken thighs (8 pieces)
1-2 T coconut oil
1 head cauliflower, chopped into 1 inch pieces
1 carrot, chopped
1 cup peas
1/2 small yellow onion, chopped
2 T liquid aminos
1 egg, scrambled

Preheat oven to 350F. Salt and pepper the chicken thighs. Place on a baking sheet and bake for 25-30 minutes. Meanwhile, steam cauliflower (10 min). Drain then chop fine like rice or mash with potato masher. In a wok or large skillet, on medium high, add coconut oil, onions and carrots. Cook for 5 minutes. Add peas, cauliflower and liquid aminos. Cook for 3 minutes. Chop cooked chicken thighs and place into wok. Pour the scrambled egg into the wok and mix until egg is cooked. Serve