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BREAKFAST:
Banana-egg-oatmeal pancake.
Blend banana, eggs and oats until smooth. Use 1/4 cup scoop to portion out batter and cook on stove like regular pancakes. Top with anything you’d like– almond butter, maple syrup and berries.
LUNCH
Egg scramble with veggies and avocado.
Roast a large batch of veggies for the week and use these for egg scrambles, wrap fillings and salad toppings. For some extra healthy fats, slice up half an avocado or drink some tea.
DINNER
BBQ salmon, sweet potato, and salad.
Pan-sear the salmon (seasoned with salt and pepper) and then baste it with BBQ sauce before baking (about 10-12 minutes at 375). Bake a batch of sweet potatoes each week, top with cinnamon and butter, and serve everything with a simple salad.
Ready to Eat...Preheat oven to 450°F. Arrange the chicken and sweet potatoes side by side in a single layer on a large rimmed baking sheet. Season with the sage, salt, and pepper and drizzle with 2 tablespoons of the oil, tossing to coat. Lay the bacon on top of the sweet potatoes. Roast until a meat thermometer inserted into the thickest portion of a thigh registers 165°F, 20 to 25 minutes. Meanwhile, toss together the watercress, lemon juice, and the remaining 1 tablespoon of olive oil and season to taste with salt and pepper.